Black bean veggie burgers with salsa and Swiss cheese

There’s nothing quite like making a delicious [and cost-effective] homemade meal. Although tasty, the burgers were complimented too well by the salsa. Now I’m dreaming up salsa-based burgers. This saga will not end.

Read on for the recipes.

P.S. Look above at those spiffy plates I found at the Bellevue Goodwill. I’ve finally sorted out my camera situation, so you can hope to expect an improvement in my food photography skills.

Homemade burger buns
Yield: 6 buns *

Place in a large bowl:

  • 0.25 cup warm water (38˚ to 43˚ C; 100˚ to 110˚ F)

Sprinkle in and stir until dissolved:

  • 1 package (2.25 teaspoons) active dry yeast

Add and blend well:

  • 0.375 cup milk
  • 0.125 cup sugar
  • 1.5 tablespoons melted butter
  • 0.75 teaspoons salt
  • 1 cup all-purpose flour

Stir in:

  • 1 egg
  • up to 1.5 cups all-purpose flour

Knead on lightly floured surface 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm, draft-free place for 30 to 45 minutes. Dough will not double in size.

Punch dough down. Divide into 6 equal pieces and form each into a smooth ball. Place on greased baking sheet and flatten to 4-inch (about 10 cm) rounds. Cover and let rise 20 to 40 minutes. Bake at 400˚ F for 10 to 15 minutes. Once cooled, slice down middle for burgers.

Black bean veggie burger patties
Yield: 4 patties *

Preheat oven to 375˚ F (190˚ C) and lightly grease a baking sheet. In a bowl, mash:

  • 15 ounces canned black beans, rinsed and drained

Finely dice, then mix into bowl with beans:

  • 0.5 medium onion
  • 2 large cloves garlic
  • 0.5 green bell pepper, seeded

Stir in:

  • 1 egg, beaten
  • 1 tablespoon paprika spice
  • 1 tablespoon cumin seeds
  • 1 teaspoon hot sauce (I used Frank’s)

Mix in, until mixture is sticky and holds together:

  • 0.5 cup Italian bread crumbs

Using hands, divide mixture into four patties and place on baking sheet. Bake about 10 minutes on each side. When finished, top each patty with:

  • Slice of Swiss or pepper jack cheese

Top the insides of each sliced bun with:

  • Salsa (I highly recommend this recipe, as I have made at least nine gallons of it in my short, insignificant lifetime)

*You’ll wind up with two leftover buns, but you can configure the recipe(s) if you would like for them to better line up.

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