Garden, Plant, Cook!

Friday, January 12, 2018

Black Bean Burger Recipe, Around the Garden and The New Bundle Coming

Dear Folks,

This Black Bean Burger turned out great.  The look and close taste of a beef burger, but with all the goodness of black beans and oatmeal -- plus herbs.

I posted the other day about my very first Bean "burger" try, which is really more sausage.  I have been telling myself for several years now I just need to get to it and make some and see how they turned out.  I should have done this a long time ago.  Each is great in their own way.  Here is the link for the "bean sausage burger" recipe post. 

The side salad you see in the picture is made with my unripe pumpkin (broke from the vine), my purple sweet potato, some Irish potato and marinated artichoke hearts.  See note below about the unripe pumpkin.

Back to the Black Bean Burger.  I now have a formula that works well using a can of drained and rinsed beans and old fashioned oats ground to flour, plus a beaten egg all to bind nicely.  Herbs and spices and a little liquid smoke to give it a grilled flavor.

This plated meal was made Wednesday. Yesterday I used the remaining burgers, warmed, to make a nice burger sandwich with all the usual fixings (greens from the garden were sorrel, sweet potato leaves and a couple of good sized nasturtium leaves).  The burger on toasted bread, mine with mustard, Deane's with enough condiments to make it run down his arm, was great!

My Bean Burger Recipe

1  15 oz can black beans drained and rinsed
1/4 cup oat flour (old fashioned oats ground to flour)
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon salt
1 teaspoon each dried thyme and rosemary, crushed
1 egg, beaten
4 drops liquid smoke

2 tablespoons avocado oil

Mix all dry ingredients together.  Add liquid smoke to beaten egg.

In a food processor grind drained beans, leave some whole

In a bowl mix beans, dry ingredients and beaten egg.

Heat pan to medium, add oil and when it shimmers, use spatula to drop about 1/4 cup of mix on to hot pan and flatten with spatular - about 4 fit in a pan whithout touching.

Cook 4 minutes and flip, cook 3-4 minutes more.

Serve on plate with a side or as a burger with usual burger additions.

I am still waiting for my Upper Ground Sweet Potato Pumpkin to finish ripening!!  While much of the vine was killed in the frost a couple of weeks ago, this fruit is still ripening and I do not want to pick too soon. In the mean time while checking about the same time as the frost, I discovered another immature fruit had separated from the vine. DARN!  I put it aside to figure out what I wanted to do.

I finally decided to use it like squash, cut, clean, roast and it worked out really nicely.  This was a trick I figured out a couple of years ago when some baby watermelons fell off the vine.  Not wanting them to go to waste I reasoned they were simply "squash" and treated them like so.  In the case of the watermelon the fruit was sweet all the way to the rind.  In the case of the pumpkin it needed to be treated like the hard winter squash it is and baked/roasted to tenderness.

I used some of the baked "squash" cut up to make the "potato" salad shown with the burger above.  My Molokai Purple sweet potato along with an organic potato left over from Christmas and some marinated artichoke hearts with marinade made a nice side dish.

I still have some of this squash left over and I may add to either a chili I want to make or cook up with some scrambled eggs.

Meanwhile I am being patient waiting for the main pumpkin to ripen.  The weather was so weird this fall that the fruit did not pollinate until mid September, much later than it should have taken.

Beside the pumpkin, I have been watching my Coffee Tree.  I know it can be frost/freeze sensitive and it did sustain some damage in that frost a couple of weeks ago, but as you can see (I hope you can see the contrast) the bright new leaves are glowing.  (That is an orange tree and fruit showing behind it.)

As usual NEVER touch frost damage until all danger of frost is over with. 

I have high hopes this year that this young tree along with its "under story" companions avocado and mango will produce something.  We shall see.

Back 2 Basics Living Bundle starts January 17th.  This one week event gets you:
53 Authors
59 eBooks, Courses and/or Videos
$529.85 Retail Value
92% Discount (based on $39.97 sales price) 

Plus bonus offers.

Right now the link takes you to a page to sign up for the notice when it starts.  You won't be able to purchase until January 17th.

You have 1 week to purchase the bundle and 1 year to download all of the material.  You will also have the option of purchasing the bundle on a flash drive. 

Topic Categories Include:

Raising Livestock
Preserving Food
Planners and Planning
Recycle Ideas
Raising Healthy Children
Natural Cleaning
Income Ideas
Emergency and Crisis Planning
and More!

I am taking a few days off line next week to visit with my sister.

I will be posting more on the Bundle later next week AND I will post the monthly February planting/sowing tips.

Have a great weekend in the garden and kitchen,

-- Catherine, The Herb Lady

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