Black Bean Burgers

I’ve had Gourmet’s Quick Kitchen on my shelf for quite a few months now, and, I’m embarrassed to say, I’ve only made 1 recipe from it so far. My problem is that I have a VAST file of recipes and very little time to cook lately. So, while thinking about those facts and meals for the week, my eye landed upon the title and I began to thumb through. I decided these Black Bean Burgers would be a great dinner, but since Jim isn’t the biggest fan of vegetarian fare, and I was at a loss for what to make for lunch, I decided I would make a switch, and my Monday thanked me for it.

 

Ingredients:

• 2 (14-ounce) cans black beans, rinsed and drained, divided
  
• 3 tablespoons mayonnaise
  
• 1/3 cup plain dry bread crumbs
  
• 2 teaspoons ground cumin
  
• 1 teaspoon dried oregano, crumbled
  
• 1/4 teaspoon cayenne
  
• ¼ tsp Chipotle Powder
  
• ¼ tsp Garlic Powder
  
• 1/4 cup finely chopped cilantro
  
• 3 tablespoons vegetable oil
  
• 4 soft hamburger buns
  
• 4 Slices Pepperjack Cheese
  
• 1 4 oz. can Chopped Green Chilies
  

Directions:

1. Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
   
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total.
   
3. Top with 1 Tbsp. of the chilies and a slice of cheese. Cover and set aside for 1 minute or until cheese is melted. Serve on toasted buns.

Buffalo Chicken Burgers

These are an adaptation of the previously posted Tequila Chicken Burgers, with some inspiration from The Active Foodie’s
Boneless Buffalo Strip recipe.

I really couldn’t have asked them to turn out any better than they did. They have a nice flavor and spice without being too hot, and the blue cheese mayo is a perfect complement to keep any overwhelming spice in check.

Ingredients:

Burgers:

• 1 lb Ground Chicken
  
• 2 Cloves Garlic, minced
  
• 1 tsp Salt
  
• 1 tsp Pepper, freshly ground
  
• 1 Tbsp Sriracha
  
• 2 Tbsp Frank’s Red Hot
  
• 1 Tbsp Apple Cider Vinegar
  
• 1 ½ tsp Smoked Paprika
  
• 1 tsp Chili Powder
  
• ¼ cup Parsley, finely chopped
  
• ¼ cup Celery, finely minced
  
• ½ cup Panko Bread Crumbs
  
• ½ cup Blue Cheese, crumbled
  
• Olive Oil
  

For serving:

• Burger Buns
  
• Grilled Onion Slices
  
• Tomato Slices
  
• Lettuce
  
• Blue Cheese Mayo:
  
  • 1 clove garlic, chopped
    
  • ½ cup mayo
    
  • ¼ cup Blue Cheese, crumbled
    
  • 1 Tbsp Apple Cider Vinegar
    
  • ½ tsp Salt
    
  • 1 tsp Pepper, freshly ground
    

Directions:

1. Combine the garlic, salt, pepper, Sriracha, Frank’s, vinegar, paprika, chili powder, and chicken breasts. Mix in the parsley, blue cheese, celery, and panko. Make sure all ingredients are well blended. Chill for 1 to 4 hours to allow flavors to meld.
   
2. Light grill, and preheat on high for 5 minutes.
   
3. Form the mixture into 4 patties, bushing all sides lighting with olive oil. Grill burgers, turning flame down to a medium, for about 16 minutes, flipping halfway through cooking to brown both sides. Cover with foil, and allow to rest for a minute or two. Serve on buns with onion, tomato, lettuce, and blue cheese mayo as desired.

Tequila Chicken Burgers

Jim doesn’t usually like when I “mess” with certain foods, and burgers are usually one of them, so I was excited when he was okay with trying this recipe from Annie’s Eats for a “messed with” burger.

We both thought these were great, and I will definitely be making them again. The cilantro mayo is a must, and I don’t really recommend dressing these with ketchup, as the flavors don’t really go. The cilantro mayo makes a great dipping sauce for sweet potato fries as well.

Look forward to more chicken burger variations to come. I’m already thinking of Buffalo Chicken, and Marsala, and I’m sure more will come to mind as well. The traditional beef burger will always have its place on our grill, but it will have to move over every once in awhile to make room for chicken.

Ingredients:

Burgers:

• 2 Cloves Garlic, minced
  
• ½-1 Jalapeño Pepper, seeded and minced
  
• 1 lb Ground Chicken
  
• 3-4 tbsp. Cilantro, finely chopped
  
• Zest of ½ a lime
  
• 1 oz. tequila
  
• Dash of Soy Sauce
  
• 1 tsp Kosher salt
  
• 1 tsp Pepper, freshly ground
  
• ½ cup panko bread crumbs
  
• Olive Oil
  

For serving:

• Burger buns
  
• Grilled Bell Peppers & Red Onion
  
• Lettuce
  
• Cilantro Mayo:
  
  • 1 clove garlic, chopped
    
  • ½ cup mayo
    
  • ½ cup cilantro
    
  • ½ tsp Salt
    
  • Zest of 1 Lime
    
  • Juice of 1 Lime
    

Directions:

1. Combine the garlic, jalapeno, chicken breasts, cilantro and lime zest. Mix in the tequila, soy sauce, salt and pepper to taste, and panko. Make sure all ingredients are well blended. Move onto next steps, or refrigerate until ready to grill.
   
2. Light grill, and preheat on high for 5 minutes.
   
3. Form the mixture into 4 patties, bushing all sides lighting with olive oil. Grill burgers, turning flame down to a medium, for about 16 minutes, flipping halfway through cooking to brown both sides. Cover with foil, and allow to rest for a minute or two. Serve on buns with bell pepper and onion, and lettuce as desired.