Tuesday, 24 July 2012

Best Black-Bean-Burgs Ever!

When my friend Christine asked when I was going to blog about the mouth-watering meatless burgers I keep talking about, I realized one very unfortunate thing: their tasty-ness means they always get eaten too quickly to get pictures taken of them! After building my last beany burg, I thought to myself, "I should take a pic of this for the blog".... only to eat it before having a chance to grab my phone. Keeping that in mind, pictures of the creation that is the Best Black-Bean Burgs Ever will have to be added at a later date. 

So, if you're ready for some healthier eats on your BBQ that still have enough texture and juiciness to make you feel like your BBQ'ing something more than another veggie kebab, then read on . . . 
Beer not entirely necessary, but tasty.

Bulging BBQ'd Black Bean Burgs

1 whole wheat burger bun - torn up into little bits
1 tbsp olive oil (or any other oil you prefer - avocado is GREAT!)
2 tsp chopped garlic
1 regular sized can of black beans - drained and rinsed in a strainer
1 tsp grated lime rind (these keep fairly fresh in the fridge for a while - don't throw them out!)
1 shallot - chopped finely
3/4 tsp chili powder (or more . . . if you're like us)
1/2 tsp chopped oregano (or the bottled kind, if that's all you've got)
pinch of salt
1 large egg - beaten lightly
1 large egg white - beaten lightly

1. Put the burger bun in a food processor and process it until you've got about 1 cup of bread crumbs. Move this to a bowl.

2. Combine 1/2 tbsp oil, the garlic, and the can of beans in the processor and pulse it until the beans make a thick paste. Move this bean mix to the bowl of bread crumbs and stir in everything else. 

Squish it like a pro!
3. Now's the time to really get in there! Wet your hands a bit and divide the mix into about 4 equal portions (or 2 hefty ones, if you're more adventurous). It's going to seem like a big mush - don't fret! These burgers won't be easily molded into patties . . you need to poke and prod them to take any shape that isn't super runny.

4. To make sure the burgers hold well before BBQ'ing them, put them in a medium-hot pan with the rest of the oil and fry them for about 3 mins. on each side, or until they're turning a little brown. You NEED to do this or else they'll fall through the BBQ in seconds!
The BBQ makes them even better!

5. NOW they're ready to BBQ or stack in a reusable container in the freezer :)
NOT a burger I'd be willing to eat . . just sayin'.
** We tend to make these Burgs in large amounts and freeze the patties in stacks for weeks. It's the best treat to open the freezer on a busy Monday night and be able to BBQ up veggie burgers that don't taste like processed "meatless patties". I shudder at the thought of ever buying those again ------->

Let me know if you add anything different to your Bean Burgs - I'd love to get some ideas for extra fillings!

Saturday, 7 July 2012

Cold Relief w/ Zero Waste :)

Icy and sweet!
Heat waves without a/c are a pretty interesting time - everything's sticky, you can't sleep, and eating hot food is impossible! So what do you do to cope? Eat frozen treats galore!! The negative piece to that, is that every frozen treat comes with some kind of outrageous packaging and involves walking to a store and buying them . . . boring! 

Hence why I propose a delicious solution: homemade popsicles! No recipe needed here, of course; just the motivation to get them started. My Mum always had these ready for my sister and I when we were younger, and we were constantly grateful for the easy access to frozen relief! My husband and I bought our container from a garage sale for 25 cents and haven't looked back since. If you're not willing to scout the streets for them, you can find these containers everywhere: grocery stores, dollar stores, you name it. Once you've introduced this new wonder into your home, grab your favorite juice and pour away! They take about an hour or so to freeze. 

You'll never have to walk to another convenience store again!