deglazing.com

So many of you know that I haven’t been posting much.  You also know that I was talking about a project in the spring.  Well, you may have guessed it by now… I am finishing up a vegetarian cookbook as we speak.  I am a huge fan of baking, so the cookbook also has lots of great baking recipes, but it is mostly devoted to vegetarianism.  Here’s a sample recipe from the future book. 

Spicy Rice and Black Bean Burgers

(Makes 8 mini burgers or 4 large burgers)

The funniest thing about becoming a vegetarian was how much I loved black bean burgers. I was never a burger eater when I ate meat, but there is something so satisfying about vegetarian burgers. I just love them.

2 Tbs. olive oil

1 small jalapeno, seeded and diced

1 small onion, chopped

1 medium red pepper, deveined and finely diced

2 cloves garlic, minced

1 tsp. chili powder

1 tsp. cumin

1/8 tsp. cayenne pepper

2 Tbs. ketchup

1 can black beans, rinsed and drained

1 cup cooked rice (basmati, white or brown)

2 cups fresh wheat or white breadcrumbs

¼ cup dried breadcrumbs

1 tsp. salt

½ tsp. black pepper

Serve with avocado, tomato, and lettuce

1. In a medium skillet heat 1 Tbs. olive oil. Sauté the jalapeno, onion, red pepper, and garlic. Season with salt and pepper. Cook for 10 minutes, or until the peppers are soft and the onion is translucent. Add the chili powder, cumin, and cayenne, and ketchup. Cook for 2 minutes.
2. In the bowl of a food processor add half of the onion and pepper mixture and half of the beans and rice. Process until combined. Place the mixture in a large bowl with breadcrumbs and the remaining half of the onion mixture, beans and rice. Mix well.
3. Heat 1 Tbs. olive oil in a large nonstick skillet over medium heat. Form patties either into mini patties (3-4 inches) or large patties (6 inches). Cook until browned on both sides. It should take about 3-4 minutes per side.  Top with your favorite toppings and condiments.

Enjoy!