- In a food processor, combine half the beans, mayo, bread crumbs, cumin, oregano, cayenne, and salt, and pulse until it forms a puree.
- Spoon bean mixture into a small bowl and stir in the cilantro and remaining beans.
- Divide mixture in half and form 2 patties.
- Heat a small amount of vegetable oil in a non-stick skillet over medium-high heat.
- Cook patties until the edges are crisped, turning once (about 5 minutes total).
- Serve on buns with lettuce, sour cream and salsa.
May 14, 2009
Burrito in Disguise
I do a little happy dance every time I open the mailbox to find the latest issue of Gourmet Magazine. My doormen and neighbors get a kick out of it, but they've become quite accustomed to it ever since I found this and this, and have since had many a wonderful presents waiting for me at home. After my little display, I hop on the elevator, balance the dog on one arm, water bottle and oversized purse on the other, and attempt to flip to the Gourmet Everyday section.
This is my most favorite part of the whole magazine. It's generally packed with flavorful and unique meals that can be pulled together in a snap. All without getting all Rachel Ray "add a can of cream of Lord-knows-what." Quick, beautiful, and something that doesn't feel utterly flopped together - these are my kind of weeknight recipes.
They are also my kind of lunches. Ever since I stopped working I've found lunch to be one of the most challenging meals of the day (did ya'll know I don't work? Well, I don't at the moment. I'm essentially the "real" version of a NYC housewife.) I mean, you want something tasty, but I sure as heck don't want to be up to my ears in dishes and then have to do the same thing all over again a few hours later. So I tend to either go out to lunch with the girls or settle at home with a bowl of cereal. One can get expensive (and fattening!) and the other is just downright boring. That's why I love these quick little meals. A nice meal at home, that won't leave me too run down to actually cook dinner.
This meatless black bean burger is essentially a burrito disguised as a hamburger. It has all the flavors of the typical Mexican fare, it's just served on a bun. A nice, albeit healthy (are you seeing the healthy trend as bikini season is upon us?), spin on a classic. This would also be a great option for any vegetarians out there who don't want to be eating a tofu hot dog at the barbecues this summer.
I also have a few thank-yous to give out:
- Thanks to Foodbuzz for the wonderful event they put on at David Burke Townhouse this past Tuesday. The food and company were both phenomenal. It's so fun and inspiring to meet people who have a passion for food.
- Thanks to Stonyfield Farm's Oikos Greek Yogurt for introducing me to your product. The yogurt was fantastic in my Milo's Tsatsiki!
- And Thanks to Scate for the Premio MEME Blog Award. You are such a sweetheart!
Adapted from Gourmet Magazine
1 (14-oz.) can black beans, rinsed and drained
1 1/2 tablespoons mayonnaise
3 tablespoons dry bread crumbs
1 teaspoon cumin
1/2 teaspoon oregano
pinch of cayenne (omit if you like)
pinch of salt
2 tablespoons finely chopped fresh cilantro
2 hamburger buns
sour cream, salsa and lettuce (optional toppings)