I think I have mastered the art of making my own veggie patties. Last night I made homemade black bean burgers following a new recipe, which was incredibly similar to the last recipe I followed. With the basic building blocks I now know, I think I can wing it.
Last night’s faux burgers were made from bread (crumbs), garlic, cumin, black beans, a chipotle pepper in adobo sauce and an egg. I put everything in a blends, molded it into patties and cooked it up in a skillet. (I could have grilled it outside but I was lazy.) Following the recipe’s lead, I didn’t serve the “burgers” on buns. Instead, I just topped them with guacamole and diced tomato. So good! Veggie burgers have a consistency more like meatloaf than burgers so I think putting them in bread is just too much.
A highlight of the dish was the beautiful heirloom tomato I chopped up to go with it. I am pretty sure it will be the last heirloom tomato I have from this season, which is sad. But when I ate, I was distracted by the sadness from by the delicious taste!
Along with my veggie burgers I served some dirty rice with cheese from Zatarain’s. This is a hit in my household so always a good accompaniement. Plus, it has some kick and the chipotle pepper added some heat to my “burgers” so it was a good match.
