Black Bean Fiesta Burgers with Cilantro Fiesta Slaw
Soooooo delicious on grunty whole wheat toasted buns with massive chunky slices of tomato and avocado ~ mmmmmmmmm.... (insert Homer Simpson style drooling HERE)
(Recipe altered from http://kblog.lunchboxbunch.com/2011/04/black-bean-fiesta-veggie-burgers-slaw.html)
(Recipe altered from http://kblog.lunchboxbunch.com/2011/04/black-bean-fiesta-veggie-burgers-slaw.html)
Just look at these puppies....
....oooohhh yeeeeaaaaaahhhhh....
(was that sleazy enough for you??)
Black Bean Fiesta Burgers
(apparently makes 5 burgers but I managed to make 10 smaller ones!)
10 whole wheat burger buns (or any other buns of your choice!)
1 1/2 cups black beans (1 can), drained and rinsed
3 Tbsp fine bread crumbs (probably need a bit more as the kumara is quite sticky!)
3/4 cup baked/mashed kumara (sweet potato)
3 Tbsp chopped cilantro - including stems
1/3 cup finely diced red onion
1 tsp chopped garlic
3/4 tsp salt
1 tsp black pepper
2 Tbsp olive oil
2 Tbsp citrus juice
Directions:
1. First off, whip up your homemade Aioli and refrigerate (see recipe below).
2. Prepare the Fiesta Slaw (see recipe below) - Chill in fridge until ready to add to burgers.
3. Next up, prepare the patties. Mash the kumara separately and pulse all the other ingredients in a food processor - don't pulp completely as you want your black beans to still be recognisable! Tip out of processor into a bowl and mix in the kumara. Next, hand-form burger patties with the mixture and place them on a lightly greased baking sheet. I flattened my patties onto a platter of breadcrumbs - on both sided so that they have nice crispy edges. Yum!!
4. Bake your burgers at 190 degrees celsius for 30-40 minutes (they will still look kinda soggy on the tray but they firm up once out of the oven). Cool for a few minutes before assembling burgers. The last 5 minutes of cooking - add your burger buns to the oven to warm/toast them.
10 whole wheat burger buns (or any other buns of your choice!)
1 1/2 cups black beans (1 can), drained and rinsed
3 Tbsp fine bread crumbs (probably need a bit more as the kumara is quite sticky!)
3/4 cup baked/mashed kumara (sweet potato)
3 Tbsp chopped cilantro - including stems
1/3 cup finely diced red onion
1 tsp chopped garlic
3/4 tsp salt
1 tsp black pepper
2 Tbsp olive oil
2 Tbsp citrus juice
Directions:
1. First off, whip up your homemade Aioli and refrigerate (see recipe below).
2. Prepare the Fiesta Slaw (see recipe below) - Chill in fridge until ready to add to burgers.
3. Next up, prepare the patties. Mash the kumara separately and pulse all the other ingredients in a food processor - don't pulp completely as you want your black beans to still be recognisable! Tip out of processor into a bowl and mix in the kumara. Next, hand-form burger patties with the mixture and place them on a lightly greased baking sheet. I flattened my patties onto a platter of breadcrumbs - on both sided so that they have nice crispy edges. Yum!!
4. Bake your burgers at 190 degrees celsius for 30-40 minutes (they will still look kinda soggy on the tray but they firm up once out of the oven). Cool for a few minutes before assembling burgers. The last 5 minutes of cooking - add your burger buns to the oven to warm/toast them.
Annabel Langbein Aioli
I make this as a half batch to save on eggs and oil!! Can get costly with a whole batch...
I make this as a half batch to save on eggs and oil!! Can get costly with a whole batch...
2 egg yolks
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1/8 cup lemon juice
1/4 tsp lemon rind
1 1/2 crushed garlic
With motor running, slowly add 1 cup of oil. I use Alpha One Rice Bran Oil. Once all mixed together, I add warm water to thin it out - makes it last longer and I love to drizzle it over salads etc! Best ever!!
Cilantro Fiesta Slaw
makes about 4 cups
1 1/2 cups red cabbage, shredded
1 cup carrot, thinly sliced (original recipe used Jicama, which I don't think we have in NZ but carrot was sweet as anyways as a replacement!)
1/2 cup diced orange or shredded mandarin
1/4 cup red onion, sliced into fine rings - give them a rinse first so they're not so strong
1/2 tsp citrus zest (I prefer lime!)
2 Tbsp jalapeno, diced (de-seeded)
3 Tbsp extra virgin olive oil
2 tbsp pumpkin and sunflower seeds (Toasted or untoasted? Your choice)
3 Tbsp lime juice
1 cup cilantro (stems and leaves), chopped (otherwise know as coriander!)
salt and pepper to taste
Directions
1. Prep all your veggies – I used my classic retro orange Borner-V slicer to shred my cabbage and slice my carrot. Add rinsed, red onion rings.
2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. Salt and pepper slaw to taste.
3. Chill in fridge until ready to be served.
makes about 4 cups
1 1/2 cups red cabbage, shredded
1 cup carrot, thinly sliced (original recipe used Jicama, which I don't think we have in NZ but carrot was sweet as anyways as a replacement!)
1/2 cup diced orange or shredded mandarin
1/4 cup red onion, sliced into fine rings - give them a rinse first so they're not so strong
1/2 tsp citrus zest (I prefer lime!)
2 Tbsp jalapeno, diced (de-seeded)
3 Tbsp extra virgin olive oil
2 tbsp pumpkin and sunflower seeds (Toasted or untoasted? Your choice)
3 Tbsp lime juice
1 cup cilantro (stems and leaves), chopped (otherwise know as coriander!)
salt and pepper to taste
Directions
1. Prep all your veggies – I used my classic retro orange Borner-V slicer to shred my cabbage and slice my carrot. Add rinsed, red onion rings.
2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. Salt and pepper slaw to taste.
3. Chill in fridge until ready to be served.
4. Assemble those burgers! Warm bun, spread of aioli, tomato, avocado, burger pattie and fiesta slaw!! Amen!!
Serve and enjoy the wild fiesta in your mouth!
Ohhhh yeah! Damn that's awesome!
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