No pork. No seafood. No cheese. No tofu, mayonnaise, yogurt, eggs, horseradish, mustard, mushrooms, etc., etc. I’m a little picky when it comes to food. Harry and I have determined that if I ever had a cooking show it would be called “The Unadventurous Eater.” I’m always on the lookout for new recipes with ingredients that don’t gross me out. So when Adam told me about his Black Beanie Burgers – Mr. Sombrero Approved! I couldn’t wait to try out the recipe. Here it is:
2 15oz cans of black beans, rinsed and drained
3 cloves garlic, minced
1 small onion, minced
2 tsp. Creole seasoning
1/4 cup bread crumbs
1/2 cup flour
1 cup frozen corn
optional: Add some hot pepper seeds or cayenne pepper to give them some extra flavor.Makes about 10-12 burgers (depending on how big u make your patties).
Mix and smoosh (works best if you use your hands) all ingredients. Form into patties and freeze for a few hours or until they’re fully frozen. If you’re in a big rush, don’t bother freezing them and just throw them on the grill — but they stay together better if you freeze em first.
Cook frozen patty on a George Forman-style grill or frying pan with a little bit of olive oil spray until they brown a bit (maybe 10 minutes? I’ve never really timed it). I liked to squish them a little in the GF grill about 1/2 way through.
Suggested topping: grilled cubanelle or bell peppers, grilled mushrooms, lettuce and a smear of roasted red pepper hummus. Serve on a toasted English muffin instead of a hamburger roll. Mmmm.
When I cook, I like to put on some music. I thought Adam Ant would be appropriate, but I don’t have any on my player, so I put on some Andy Gibb. Adam, Andy, whatever.
Next I had Harry pour me some wine. When I cook, I also like to drink. Harry is having a beer, because as he says, “If you’re not drinking with me, you’re drinking against me.” When Harry is hungry his eyes turn red. And stop looking at our brown lawn. That’s going to be replaced this summer after we tear out the patio.
Here I am enjoying my beloved Beringer’s in a plastic champagne glass. Klassy! I do have fancy wine glasses, but I have to hand wash them and that is just too much for me to deal with. Cheers!
Here are the ingredients. I bought the Creole seasoning especially for this recipe. Speaking of Creole, I just finished watching season 1 and 2 of True Blood. My favorite character is Lafayette! Isn’t he the best? LOVE him!
Exactly! HBO is free for us this weekend, so I get to watch Season 3. By the time you read this I will have had a True Blood pajama marathon! It’s good to be me.
How big is a small onion anyway? The store pretty much has one size. So I just cut it in two and used half.
Doesn’t this look delicious? The smooshing was fun.
Balls! Tee hee. After I flattened them, I froze them for about 2 hours.
If you don’t have a George Foreman grill, I highly recommend one.
Here is Harry assembling his burger. He put everything Adam suggested on his. I skipped the mushrooms, peppers and hummus (I don’t like tahini). Luckily for Harry and for Adam, the hummus was not too garlicky and Harry didn’t have to sleep on the couch. Yay!
Here is the beauty shot. I also made sweet potato fries and steamed some broccoli. So what did we think of Adam’s Beanie Burgers – Mr Sombrero approved!?
*Yes we eat on tv trays. Once again, keeping it Klassy.
They were terrific! I think next time I make them, I’ll put in a little more cayenne pepper. We like it spicy. I might also see what happens if I put in a little less flour. But in all, Adam’s Beanie Burgers – Mr. Sombrero approved! were delicious. They taste great, are easy to make (not much prep work is needed), are super healthy and are very versatile. The next day Harry put one on a tortilla and I had my burger with barbecue sauce, chips and a pickle. I’m going to try one tomorrow with salsa.
*That’s berry flavored iced tea (yuck). I totally had more chips than are in the photo. I didn’t want to look like a pig.
On my peas in a pod scale, I give Adam’s recipe 5 peas in a pod! Thanks Adam!
If you have a recipe for me to try (that doesn’t include any yucky ingredients) send it to me and I’ll make it and rate it next time on “The Unadventurous Eater”!
