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Sometimes I like to make a meatless meal to keep things
interesting. It’s easier on the budget and my waistline after binging on
holiday cookie for the last month. I haven’t found a black bean burger recipe
that truly satisfies. Most are southwestern style, which is fine, except they
usually need some help in the form of a slab of cheddar cheese – which doesn’t agree with
me.
I have nothing against the occasional premade meatless
burger. However, my little vegetarian niece, Miss M does. She says she doesn’t
like to eat real meat so why should she eat fake meat? The kid has a point.
I decided this is the perfect opportunity to create a tasty
black bean burger that fills bout our needs. Unfortunately, every burger and
meatloaf I make is soupy because it lacks a trans fat free crouton binder.
As a Budget Chef, I could most certainly make my own
croutons without all of the nasty stuff I don’t want my family to eat. As a
Lazy Chef with real world responsibilities, there isn’t always time to do so.
One of the nicer things
about being a Balancing Act Community Blogger is that they like to challenge me
to develop recipes with a new to me ingredient like Rothbury Farms croutons. Rothbury
Farms Rothbury
Farms Organic Seasoned Croutons croutons are one of the rare brands that are
trans fat free, high fructose corn syrup free, hydrogenated oil free, AND made
with whole wheat flour.
Spicy Shawarma Black Bean Burgers with Rothbury Farms Croutons
2 cups cooked dried black beans or 1 16 oz can of drained
and rinsed black beans
½ chopped onion
1-2 cloves minced garlic
1 egg
3 tablespoons Shawarma spices
1 cup crushed Rothbury
Farms Organic Seasoned Croutons
- Crush the croutons in a blender, food processor, or with a rolling pin in the Rothbury Farms bag. Guess which one I did? Yep. Rolling pin. OK, I really smacked the bag with the stainless steel measuring cup I pulled out of the cupboard to measure the crushed croutons. Rooting through the lower cabinet for a rolling pin was.too. hard. Do whatever you like that crushes your croutons.
- Use a potato masher to mix the black beans, onion, garlic, egg, Shawarma spices, in a large bowl while mashing the beans.
3. Mix the crushed Rothbury Farms
Organic Seasoned Croutons into the bean mixture.
Optional: Allow the mixture
to sit for an hour in the refrigerator to allow the Shawarma spices to marinate
for a stronger flavor. I didn’t do this while I was developing the recipe and
my burgers tasted great. However, the extra burgers I froze for later, tasted a
bit better. Let your taste buds and cooking timeline be your guide.
- Roll the mixture into ball and flatten it to make a patty.
- Grill the black bean burgers or fry them in light oil on stove over medium heat.
- Chow down!
I wrapped and froze the leftover patties for quick lunches or when I have a vegetarian guest. Cooking the frozen burgers is a little easier than a freshly made burgers.
I buy my shawarma spices premixed at a local international
grocery store. Most of those little local shops have better price and selection
on spices than my traditional chain grocery store. If you can’t find premixed
shawarma spices for sale, use this shawarma
spice recipe to make your own.
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Disclaimer: I am a Balancing Act Community Blogger and received samples of Rothbury Farms products to facilitate this review. All opinions are my own.
Disclaimer: I am a Balancing Act Community Blogger and received samples of Rothbury Farms products to facilitate this review. All opinions are my own.
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Comments
-Heather
@ www.made-famous-by.com
PS
I am your newest follower!1
black bean burgers are great because they're such a good vehicle for other flavors and they're LOADED with protein. love it!
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