What’s for dinner?
I often look for healthy, fun, & QUICK meals for my family. This black bean chili burger was adapted from several non-vegan burgers from my childhood. Here is my healthy spin one of my all-time favorites, with the help of Red Gold.
How can you make this?
Black beans (I normally use dried, but I cheated this time & used canned)
3/4 c finely chopped mushrooms
1 large yellow onion – diced
1-2 cloves of garlic – crushed
1 each red, yellow, green bell pepper seeded & diced
1 can of Red Gold diced tomatoes w/ green chilies
1 can of Red Gold tomato paste
Salt, pepper, cumin, chili powder, red pepper – to taste
Scotch bonnet peppers – if you can handle the heat
Flour for dusting the burgers
If you are using dried beans, you will need to soak them for an hour, rinse, and boil. If you take the cheater route like I did this week, use 2 large cans of your favorite organic black beans. Don’t forget to drain your beans!
Combine all of the above ingredients, minus the Scotch bonnet peppers and flour, into a large, coated pot. Season with salt, pepper, cumin, chili powder, & red pepper to taste. Stir it all up. Before you fire up the pot, scoop out 4 portions, then turn it on medium heat, and cover. Just why are we scooping things out first? To make the burgers, of course. I use a medium scoop. Place these scoops in your food processor, and pulse until all items are well mixed. If you like the heat, this would be the time to add your peppers. Form this mix into patties, dust them with flour, and place the patties onto a lined pan. Put the pan into the refrigerator for about 30-45 minutes. By now, your pot should be simmering with all of your chili goodness. Stir your chili, and reduce the heat to low. Again, if you can stand the heat, go ahead and add your peppers to the chili.
It is too darn hot to turn on the broiler, or even blink at the outdoor grill (my prefered method), so let’s do a quick stove top browning of our burgers. Lightly oil your pan, and begin cooking your burgers over medium heat. Cook for 2-3 minutes on each side before turning, making sure that your burger browns and cooks evenly.
I use pita pockets for buns, but your favorite buns can work. Dress your bread as you wish, insert your burger, and spoon in the chili.
This was a fun meal for my family, and the Red Gold ingredients were a wonderful addition.
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