Hello all – I haven’t been posting as much this month because I’ve been working on recipes that got published today in the Bay Weekly Newspaper! I’m so happy to have the opportunity to contribute to my great local paper, and to share recipes for the Thanksgiving aftermath. Check out my recipes for turkey pot pie, turkey tortilla soup, turkey bahn mi and grilled cheese, and sweet potato cookies! Melissa Clark, eat your heart out.
I love a good black bean burger, and I have been tinkering with my recipe for the burger itself for a long time. Recently, I had dinner at the Farmhouse Tap and Grill in Burlington, Vermont, and I was inspired by how this burger described on their menu. Since I make my own kimchi and pickled jalepeno at home, I was decided to follow their example and try this topping combination! You can also buy both kimchi and pickled jalepeno easily at the grocery store. The result was everything that I hoped it could be – packed full of flavor and deliciousness. This is an interesting mixture of beans, pickled vegetables, sweet, and sour tastes that blend together well.
For the black bean burger:
- 2 cups/16 oz cooked black beans
- 1/2 cup/4 oz mushrooms
- 1 small onion, about 4 oz/ 1/2 cup
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/2 tsp paprika
- 1/4 tsp chipotle chile powder
- 1/2 tsp salt
- olive oil for cooking
- 4 kaiser rolls
- 2 tbsp pickled jalepeno or escabeche
- 4 tbsp kimchi
- 2 oz sharp cheddar cheese, cut into slices
- 2 tbsp cilantro leaves
- barbecue sauce
In a medium mixing bowl, mash the beans using a potato masher until they are broken down into a paste.
Dice the mushrooms and onions very finely into about 1/4″ dice. Add these to a large skillet with about 1 tbsp. olive oil and cook over high heat until they have lost a lot of their water. The mushrooms should look wilted and starting to crisp up and the onions should be translucent. Remove from heat and add to the bowl with the beans. If there is any liquid from the mushrooms in the skillet, don’t add the liquid to the mixing bowl.
Break the eggs into a small bowl and whisk with a fork to break up the yolks. Then add the eggs and all of the other burger ingredients to the mixing bowl and stir together to evenly distribute. For a vegan burger, omit the eggs. Instead of making four patties, form five smaller ones.
Heat 1 tbsp of olive oil in the large skillet over medium high heat. Rotate the pan to spread the oil around.
Divide the mixture up in to four patties. Form patties by holding part of the mix in your hand and shaping the mix into a ball. Flatten it slightly in your palms and then place it in the skillet. Fry until the bottom is crispy and the patty is starting to firm up – slide a spatula under to check. Then, flip the burger over and cook until crispy on the other side. As soon as you flip the burger, place a slice of cheese on top (optional) so that it will melt while the burger cooks.
Remove the burgers from heat and assemble the sandwiches! Start with your burger, topped with cheese and one quarter of the kimchi, jalepeno, and cilantro. Finish with barbecue sauce and enjoy!
I always love an opportunity to go outside and have a simple campfire meal on a brisk fall day! I made this while I was camping recently – I packed the ingredients in a cooler and then all that was left to do was build a fire, put everything in the pot, and wait for goodness! This is a hearty dish for a day after hiking or just a cool fall evening. I enjoyed making this over a campfire in a dutch oven, but you could easily make this on the stove over high heat. The flavors of this might seem strange together, but trust me, they blend together incredibly well to make a delicious one pot meal.
Serves 3 – 4 or two hungry hikers.
- 2 pounds pork loin
- oil for cooking
- 2 russet potatoes
- 2 carrots
- 1 large onion
- 1 can of sauerkraut (or, I used about 1 1/2 cups)
- 12 oz. of lager style beer, nothing good
- 1/2 cup brown sugar
- 1 tsp Italian spice blend
- salt and pepper to taste
Place a large dutch oven on a grill over hot banked coals. Wash and dice your potatoes, carrots, and onions into bite size pieces. Add these to the dutch oven along with about 1 tbsp of oil. Stir occasionally, and let the vegetables cook until the potatoes are starting to get tender, about ten minutes.
Meanwhile, cut the meat into bite size pieces. When the veggies are starting to get soft, add the meat to the pot. Sprinkle it with about 1/2 tsp. of salt, and stir frequently until the meat is cooked all the way through. It will turn from pink to a whitish – brown. Use a knife or spatula to test the doneness of the insides.
Now, add the Italian spice, brown sugar, beer, and sauerkraut with all of its liquid. Bring the liquid to a boil and stir to incorporate the meat, vegetables, and sugar together. Cover the pot and let it simmer, stirring occasionally, for at least 30 minutes. Enjoy a beer while you wait, then uncover the pot and enjoy the stew by itself or with a good thick bread. Season to taste with additional salt and pepper.