Sunday’s lunch of Black bean burgers and Vegan potato salad

Tanner and I made lunch today together. He grilled some black bean burgers and I made potato salad. The whole family enjoyed this.

Spiced Black Bean Burgers

Bon Appétit  | July 1995

ingredients

  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1/3 cup chopped red onion
  • 1/4 cup dry breadcumbs ( I used panko)
  • 2 tablespoons plus 1/2 cup bottled chunky salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • Vegetable oil
  • 2 whole wheat hamburger buns

preparation

Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side.

We served these on Ellis Bakery’s ciabatta rolls toasted.  The burgers stayed together on grill and had a good crunch to them.  This made 10 burgers when doubled.

 

VEGAN POTATO SALAD

Ingredients:

2 lbs. Potatoes boiled till firm with or without skin, your preference. Chop in cubes.

6 scallions chopped

1 yellow pepper chopped

2 stalks celery chopped

1/2 c dill relish (not pickled relish because it has high fructose corn syrup)

1 tbsp vinegar, I use rice but apple cider would be good too

2 tsp dry mustard

2 tsp sugar, I use organic cane sugar

1 tsp salt

1 tsp McCormicks Perfect Pinch roasted garlic  and bell pepper seasoning, for a kick

1/2 cup eggless mayo, I get mine at Trader Joe’s but  they sell it at the Prairie Home General Store, Natural Foods in Columbia

Preperation:

Add wet and dry ingredients separately together then add all together mix and refrigerate.  It makes the amount in the photo above.

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