Black bean burgers

Black bean veggie burgers are among my favorites. These are easy to make, and the spices can be customized to your tastes. These veggie burgers are moist and hearty. Serve them hamburger style on a whole-grain bun, with lettuce, tomatoes, and other condiments, or serve over rice, a salad, or along with baked fries and veggies.

Once the ingredients have been combined, let the mixture rest for about 30 minutes in the fridge. This makes assembling the burgers easier. Once it's rested, form patties in a 1/2 cup measuring cup. To do this, use a 1/2 cup or 1/3 cup measuring cup lightly coated with a bit of olive oil. Add the patty mixture to the measuring cup and carefully dislodge the patty by lightly smacking the back of the measuring cup. I was a little bit overzealous in my smacking, as evidenced by the photos above. Once all the patties are assembled you can dredge the patties in a bit of corn meal, and pan-fry them in a cast iron pan (a non-stick skillet works fine). Store cooked patties in a warm oven on a plate or baking sheet.

The black bean burgers pictured above were served over quinoa and topped with an avocado cucumber salsa.

Black bean cheddar burgers
Yield: 6 patties if formed with a 1/2 cup measure*; 8 to 10 if using a 1/3 cup measure*. Serves 4. 

Ingredients:

3 cups black beans, cooked (or 2, 14 oz cans of black beans, rinsed and drained)

1 small onion, chopped fine

3 cloves garlic, chopped fine

a few tablespoons of water, divided 

1 tsp salt
1-2 tbsp tomato paste (optional)

1 cup cheddar cheese, shredded (can substitute monterrey jack or pepper jack)

1/4 cup cilantro, chopped

1-2 tbsp chili powder

1-2 tbsp chopped banana peppers (or canned jalapeños)
olive oil 

Optional add ins:

1/3 cup oats

1-2 small beets, shredded 

corn meal (for dredging, optional)

Directions:

Option 1: Use a large food processor.

1. Shred the cheese using the shredder attachment. Remove the shredded cheese from the food processor, and set aside in another bowl. If using the beet, shred. Leave the shredded beets in the work bowl of the food processor.

2. To the food processor, add the onion and garlic, and pulse until combined (about 10 seconds). 

3. Add the black beans, tomato paste, chili powder, salt, and oats. Pulse until combined, pausing every few seconds to scrape the sides of the food processor. You might need to add in a few tablespoons of water if the mixture appears dry. 

4. Add in the shredded cheese, cilantro, and banana peppers, and pulse until all is combined. Adjust for taste, and place the mixture in the fridge for 30 minutes. 

Option 2: Use a large mixing bowl and a potato masher.

1. In a mixing bowl, combine black beans, tomato paste, onions, and garlic. With a potato masher, mash the ingredients together adding a tablespoon of water at a time if the mixture is too dry. 

2. Add in the spices, shredded cheese, cilantro, banana peppers, and any optional ingredients. 

3. Continue to mash everything until the mixture can hold on its own.  You can test this by forming a ball with your hand and seeing if it falls apart easily. 

4. Place the work bowl in the fridge, and allow it to rest for 30 minutes.

Combining and shaping the patties:
Set a shallow bowl with corn meal. In a 1/2 cup or 1/3 cup measure*, spoon the bean mixture into the measuring cup and gently press down until a patty forms. Turn the measuring cup over, and lightly tap the top to dislodge the patty. Finish shaping the patty with your hands, and dredge in corn meal. Set on a plate until ready to cook.

Heat up a cast-iron skillet (non-stick skillet is fine too). Pour in about 2-3 tbsp of olive oil and once the oil is hot, add in the patties and cook on each side for about 5-6 minutes. Store cooked patties in a warm oven on a plate or baking sheet.

*Note: I find that shaping the patties with the 1/2 cup measure makes a hearty veggie burger that is perfect for a bun. In addition, I've made a few notes above on which ingredients can be subbed in and out. These can be made vegan by omitting the cheese; tomato paste can be omitted as well (thanks, Stephanie!)

Pickles

Pickles. They are some cute, funny things. Whenever I think about making pickles, I think that they will take me a long time and that I don't have a household that could justify a huge batch. However, I was wrong about that. Last year, I made a dozen pint jars of preserved things. Half of the batch were chipotle salsa, and the other half were nectarine vanilla bean jam. We ate all of the salsa, but only two jars of the jam. I found that when I canned even those small amounts, they lasted almost a year.

Each time I opened up a jar, the smell would take me back to the summer. That feeling goes a long distance in the middle of February. I wondered, if I felt this way, how many others may feel this way and opt out of something so rewarding as canning your own summer goods? In that same year, I didn't buy salsa a single time, and I didn't purchase any jams. So this summer, I decided to step up my game.

Around me the farmers' markets have been filled with tomatoes, squash, bell peppers, corn, cucumbers, hot peppers, watermelon, blue berries, lettuce, and several healthy looking greens. I picked about 3 lb of 4" non-waxed cucumbers for $8.00. I then went to the grocery store to pick up canning supplies (pickling salt, distilled white vinegar, canning jars). In addition to the cucumbers, I picked up supplies for pickled jalapeños. The total time investment was probably a day spent purchasing the items, prepping them, canning the goods, and then cleaning up. I started around 10 am and ended around 4 pm.

Here is what the rest of it cost:
Item                                           Cost
1 dozen, 1 pint Ball jars            $9.49
Pickling salt                              $1.79
Pickling spices                         $3.59
White wine vinegar                 $3.69
White vinegar                          $3.15
Jar lids                                     $2.39
3 lb cucumbers, 4", local         $8.00
1.35 lb jalapenos                      $3.09
1 lb poblanos                           $3.19    
Total:                                       $38.38

1 jar = $3.20*
Adjusted 1 jar = $2.25
*Now this cost does not count for pots and pans. I invested in these last year, so I'm not including the cost. The adjusted cost would not count for the pickling salt and Ball jars because these could be reusable, and I would think of them as a one-time cost unless you manage to run through 4 lb of pickling salt. The other thing I did not adjust for was the energy cost associated with making all of this. If you were an avid canner, I could see that several of the up-front costs would not continue to be costs if you kept with the hobby. I didn't include the cost for sugar and garlic, because these are already in the household.

If you are new to canning, I recommend checking out a few library books, or doing a web search. Cooperative Extension agencies maintain websites on canning basics. The reason for this is that you want everything to be clean and sanitized, because you do not want any harmful bacteria growing in your preserved food products. Over the years, I have checked out different books, and I finally bought this one: Better Homes and Gardens Can It! It has good recipes and easy to follow instructions, with good visuals of what your final product should look like.

Dill-y Pickle Spears
Recipe adapted only slightly from the Better Homes and Gardens Can It!
Yield: 6 pint jars of pickles

Ingredients
3 to 3 1/4 lb 4" pickling cucumbers
4 cups water
4 cups white vinegar
1/2 cup sugar
1/3 cup pickling salt
3 T pickling spice*
3 T dill seeds*

*Note: The original recipe calls for 6 tablespoons dill seeds. I couldn't find dill seeds at two grocery stores so I used pickling spice. I had some dill spice rub that I opted to experiment with.

Directions:
1. Wash and sanitize all the jars and lids. You can immerse the clean jars in a boiling water bath for a few minutes. Use some tongs to remove them to a clean wire rack. I don't touch them at all after pulling them out. I lower the heat and add the lids and rims. Adding the lids to boiling water can activate the sealant, so just add them to the hot water and let them sit for a few minutes. Pull them out and let dry in a colander.

2. Scrub the cucumbers with a brush. Trim off the blossom and stem ends, quarter them into spears, and then set them in a large bowl, until ready to use. You will eventually place them in the canning jars.

3. Combine the water, vinegar, sugar, and salt in a medium non-reactive 4-5 quart pan. Heat up until boiling. Once boiling, turn the heat off and let sit until ready to use.

4. Now, take each jar and add 1 T of dill seeds OR pickling spice to the bottom. Hold the jar at a slight angle and pack the spears in. Leave 1/2 of headspace. If using Mason or Ball jars the 1/2" mark is usually the middle line where you screw the rim on.

5. After packing all the spears into their canning jars, top the jars off with the vinegar mixture leaving 1/2" of headspace. Tap the jar slightly to remove any air bubbles. Set the lids on top and place the rims on.

6. Process the jars in a boiling water bath for 10 minutes. Start timing it once the water has returned to boiling. Once done, remove them to a wire rack. Letting them cool on the counter can crack the jars.
Let them rest for a week before serving. If storing, store them in a cool, dark, and dry place.

I like to label the lids with the pack date along with the contents.