not as boring as it looks: black bean burgers

I absolutely love these burgers (taken right out of Februrary 2009 Gourmet magazine). Before you turn away in disgust (yes, I am still the same author of AHB who prefers red meat to almost any other food), hear me out.

• These are healthy.
  
• They take 10 minutes to make 4 of them.
  
• You can freeze them. You can reheat one for lunch in 5 minutes.
  
• They are cheap.

And I'm not saying I'd ever replace a real burger with these, but I've started eating them all the time for lunch and they are wonderful. Maybe I should call them "black bean sandwich filling" or "black bean patties"? Whatever you call them, just make some up pronto, okay?

Grocery list: 2 cans black beans (rinsed and drained), 3-4 T mayo, 1/3 c bread crumbs, 2 tsp cumin, 1 tsp dried oregano, 1/4 tsp cayenne, 1/4 cup minced cilantro.



Rinse the black beans and divide them - half in a bowl, half into a food processor. Finely chop the cilantro and add to the bowl with the whole black beans.



Add the breadcrumbs, mayo (the original called for 3T of mayo but I found I needed a little more), and the spices to the food processor.



Process until you have a paste - if you have to add more mayo to get the consistency right, now's the time.



Add the black bean paste to the bowl with the cilantro and whole beans, and stir to combine. As you can see from the picture, it was still a little difficult to stir so I added more mayo. Mayo makes everything better right?



Form into 4 patties. If you want to freeze some, wrap them up now and stick them in the freezer. To cook them when they are fresh, saute in olive oil over medium heat for about 5 minutes per side.



If frozen, thaw them in the microwave for 30-60 seconds (not all the way thawed, just a little to kick start them), then fry for 5 minutes per side. They'll heat all the way through just fine.



Serve them on a toasted bun with cheddar cheese and salsa, or cut them in half and wrap in a tortilla with sour cream, salsa and avocado. (Do you notice how pretty that bun is by the way? I made that! With my new stand mixer I'm baking all our breads now, and these hamburger buns are the best thing I've done so far.)

burger review: gourmet magazine's aussie burger

I think I recently read about Aussie burgers in several places (other food blogs? - no google blog search can help me find this so far), and then it popped up again right in the July issue of Gourmet magazine. In my quest to eat every possible combination of burger toppings at least once in my life, this went to the top of the list of recipes to try from this issue. I like the grilled pineapple, but think it could be better utilized as a contrast to something spicy - maybe like a jerk sauce for the burger, or spicy jack cheese? We all agreed that the sliced beets are just too weird; they add sogginess and stained fingers without a lot of flavor. The "chile mayo" (just chile paste, mayo and ketchup) was definitely great, and could be used to dip fries and onion rings in if you were making them and didn't feel the fat content was quite high enough... And the fried egg was absolutely fantastic. Next time I'll try that with bacon and cheese (which would actually be a burger called "the coronary bypass", as made famous by the Vortex restaurant here in Atlanta).

There's no real recipe here, so the typical "grocery list" I usually include is basically all the ingredients you'd use to assemble the burgers. I like to make my burgers with ground sirloin, about 1/3 pound meat for each patty. Other ingredients: pineapple (sliced, then grilled), sliced beets, lettuce, tomato, one fried egg per burger, and plenty of chile mayo slathered on both sides of a toasted bun.



Side note: chile mayo is simply equal parts mayo and ketchup (1/4 cup each made enough for 4 burgers), plus a teaspoon of chile paste.

lamb and beef burgers with caper remoulade

As you might have noticed by now, I'm pretty obsessed with Food & Wine magazine. When the June issue arrived last month with the theme of "best new grilling ideas," I flipped - burgers are my favorite food. These burgers were almost light - the caper remoulade, the cucumber and tomato slices, and the fact that the bun was replaced with a much lighter english muffin - there was less "heft" than a normal burger. That being said, it took absolutely no longer than the usual prep time for burgers, so this will go into the summer menu rotation for sure.
Grocery list: 1/2 pound ground sirloin, 1/2 pound ground lamb, english muffins, parsley, capers, cornichons (or dill pickles), garlic, mayo, grain mustards, cheddar, cucumber (english cucumber, AKA seedless), tomato.



Of course I had to mess with the remoulade recipe, to cut down on the fat content. By reducing the original amount of mayo and increasing the mustard, it was more tangy, but still made plenty of sauce for all the burgers. In a food processor, pulse 1 garlic cloves, 2 tsp drained capers, 3 T of parsley leaves, and 4 cornichons (or 4 baby dill pickles). Then add 1/4 cup mayo and 2 T grain mustard, and blend for a few seconds.


Stir with a spatula until smooth, then place in the fridge until ready to dress the burgers. To make the burgers, mix together the lamb and beef in a bowl with plenty of salt and pepper. Shape into 3-4 patties.
Next, start the grill. Split the english muffins, then grill on each side for 30 seconds until toasted. Grill the burgers over medium-high heat for 4-5 minutes per side until done -- add slices of cheddar 2 minutes before done so it will melt. While the burgers are cooking, spread the remoulade on each english muffin. Top the bottom muffins with a slice of tomato, then the burger, then 2-3 slices of cucumber.

memorial day cookout: my favorite borrowed recipes

I'll take any excuse to grill burgers, and memorial day is no exception. I found several recipes from my favorite new food blogs, and decided to spice up my cookout routine - I'm so glad I did. The blue cheese and bacon potato salad is from the latest issue of Martha (which I accidentally receive at my house, since its former occupant was a subscriber). The burger recipe, which is unique more for the preparation method instead of the ingredients, comes from The Kitchn, an Apartment Therapy blog. And these onion rings, these most crispy-perfect-with-a-kick onion rings, are from Last Night's Dinner, quite possibly the world's prettiest food blog.

Grocery list: (for the burgers) 1/2 vidalia onion, 2 pounds ground beef, worcestershire sauce, soy sauce, garlic powder, salt, pepper, a little leftover bacon grease, bacon, buns, any toppings you like; (for the potato salad) 1.5 pounds small red potatoes, 4 slices cooked bacon, dijon mustard, red wine vinegar, 2 ounces blue cheese crumbles, chives, 1/2 cup buttermilk, olive oil; (for the onion rings) 1 large red onion, sriricha hot sauce (or other hot sauce), vegetable oil, salt, A/P flour.



Here's the original recipe from The Kitchn, which I followed almost exactly (other than substituting ground sirloin for ground chuck). I recommend spreading waxed paper and/or plastic wrap on the counter first, then shape the 2 pounds of beef into a long "snake". Form a deep trench in the middle, scattering the finely chopped onion into the well. Add about 10 dashes of worcestershire and soy sauces, a sprinkle of salt and garlic powder, and a generous amount of cracked pepper. If you have any leftover bacon grease (I don't serve burgers without bacon if I can help it), drizzle 1-2 T of this down the middle as well. Pinch off sections of the snake to form patties, and grill over medium heat till the burgers are as done as you like.



For the blue cheese potato salad, start with the dressing. Mix together 1/2 cup buttermilk with 2 ounces crumbled blue cheese (use a fork to break up the cheese thoroughly), then mix in 1 tsp dijon mustard, 1 T red wine vinegar, and 1-2 T olive oil. Slice the potatoes into halves or quarters (bite size pieces), then boil in salted water for about 12 minutes, until you can pierce easily with a fork. Drain and allow to cool. Toss the potatoes with the dressing, and refrigerate to cool Just before serving, stir in a handful of finely chopped chives to the dressing, and 4 slices of crumbled bacon. Season with salt and pepper.



Now comes my favorite part, those onion rings... The photos from the original recipe on Last Night's Dinner are much better, but I'll include mine so you can see how easy it is to replicate her masterpiece. Start by thinly slicing a red onion and separating into rings; place in a large bowl. Season with sea salt, and generously coat with sriricha hot sauce (side note - my little brother and I spent some time in Cambodia last year, and I swear this is the exact hot sauce that was served with every meal I had there). Toss to coat, and allow to sit for 20-30 minutes for the onions to release their juices.



Next, shake about 1/2 cup of AP flour into a large ziploc bag. Grab a handful of the onion rings, and squeeze out any excess water and hot sauce. Transfer to the bag, zip closed, and shake to coat. Heat about an inch deep vegetable oil in a cast iron skillet, until it shimmers (medium-high heat). Gently add a few onion rings at a time to the pan, and cook until golden and crispy.



Use a spider to carefully remove the rings to a paper-towel lined plate; season with a little more sea salt. As LND says on her blog, these are best served hot and fresh - this is so true (I couldn't help but eat approximately 1/3 of the batch before ever getting them to the table).

libba's famous bacon serrano burgers

My sister has shared many a great recipe with me, but this one is one of my favorites. Serrano peppers have just enough kick to make the burger interesting, but in no way overwhelm you with spiciness. I think the bacon makes the burgers extra juicy, which means you can play around with different combinations of lean meat. This weekend my sister made a huge batch for our family cookout (2 # bison, 1 # extra lean ground beef), and surprisingly, they were still incredibly juicy.

You can serve these plain on kaiser rolls, or with mayo, sauteed onions, sauteed mushrooms, etc. It really doesn't need much though, with so much flavor the burger stands alone.


For every one pound of meat, mix in 8 slices of crumbled (cooked) bacon, 3-5 serrano peppers (make sure to remove all the seeds, and finely chop), 1 egg, 1/4 cup breadcrumbs, and 1-2 T milk. Mix well by hand, and form into 3-4 patties, depending on how big you like your burgers.