|Self magazine's Bean & 'Bello Burger|
(Photo from Epicurious)
Fit for the adventurous (and fashionable) female traveler, Hoffman's dresses pay tribute to Peruvian culture and quite frankly, Joni Mitchell's carefree essence. Hey, any excuse to eat tempeh and roll around in the grass in braids and a "man repelling" (I just love her) caftan is good enough for me.
With that said, I have a wonderful, easy recipe for a delicious, D.I.Y. veggie burger. Don't be frightened; it's a cinch and packed with fiber. I found it on Epicurious and dazzled my husband with it. He didn't know I could make something so healthy into something so good. Really, the rich, almost meat-like flavor comes from the Portobellos, but I'll keep that to myself.
|(All photos from nymag.com)|
Bean & 'Bello burger
4 tablespoons canola oil
2 medium portobellos, diced
1/2 red onion, diced
1 can (15 ounce) black beans, drained and rinsed
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 egg whites
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
6 tablespoons dried breadcrumbs
4 whole wheat bread or wheat buns
1/2 cup barbecue sauce
Low-fat Monterey Jack cheese
4 tomato slices
(Slightly adapted from the original recipe published in Self magazine and on Epicurious.com)
Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms and onion. Cook, stirring occasionally, about 4 to 5 minutes.
Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more.
Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties.
Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side. After the first flip, place a thin slice of cheese on each patty.
Place on toasted bread/buns; top with barbecue sauce and tomato. If you want, you can add lettuce too.