Beans, Main Dishes, Recipes

Black Bean Burgers #CookoutWeek

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout… even if you aren’t a vegetarian. (And let me say… your vegetarian friends will love you for having these on hand too!)

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

I’m not vegetarian, but I still love me some black bean burgers! I have been making this recipe for many years now and they’re always a huge success. My meat lover husband (and carnivore son… seriously, that kid enjoys his protein. Usually. Except last night when he threw his turkey sloppy joes all over the floor until we let him feed himself with a fork. Yup.) enjoys these burgers every time I make them, much to his surprise.

Back in my grad school days we got into eating more vegetarian food as a way to save money, save the earth (Meatless Monday and all), and to experiment in the kitchen. I made various bean burgers. Most were edible, some were good, some were complicated, some were dry, some fell apart, and some went in the trash (when I didn’t use my husband’s lunch to finish them *ahem sweet potato burgers ahem*). But these… these black bean burgers have stuck around. They’re made with quinoa, sauteed carrots and onions, and a few standard pantry spices/seasonings like paprika, cumin, cinnamon, oregano, ketchup, soy sauce, and Sriracha. Even though you won’t find any meat in them, they still have a hearty, burger-like texture with a ton of flavor that you are sure to love.¬†You can top these burgers with all your fave burger toppings–cheese, avocado, tomato… the possibilities are endless!

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

One of my favorite aspects of these burgers is that they freeze SO WELL. I’m not just saying that; they really do. I love making a double batch of these burgers on the weekend. After eating one fresh, I like to freeze the rest on a baking sheet for a few hours, then transfer them to a zip-top bag. They can last up to two months in the freezer and still taste great, but I usually find that we’ve eaten them much faster than that! They’re wonderful to pull out of the freezer for a quick weekday lunch. Even if I don’t have burger buns on hand, they’re great with a lettuce wrap, on a salad, or even just eaten alone. Plus, if you have a bag of these in the freezer, you’ll be set when vegetarian friends and family come over for a cookout. There’s nothing worse than realizing you don’t have anything on hand for them to eat… and these black bean burgers taste way better than the frozen kind you can buy at the grocery store. Your vegetarian friends are sure to appreciate you after that… and your meat-eating pals may even be swayed with how tasty these burgers are! ūüôā Enjoy!

Don’t forget to enter the¬†#CookoutWeek 2017 giveaway, happening NOW! Lots of great prizes and an easy entry!

Tell me: what’s your favorite vegetarian dish for a cookout?

Check out some other delicious cookout recipes shared today for #CookoutWeek here!

one year ago: Avalanche Cookies
two years ago: Peach Cobbler Scones

three years ago: Hawaiian Macaroni Salad
four years ago: Double Chocolate Strawberry Shortcakes
five years ago: Cilantro Lime Hummus
six years ago: Rhubarb Muffins

Black Bean Burgers

  • Servings: 6
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The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

from Bake Your Day

Ingredients:

  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth (sometimes I use chicken broth instead)
  • 1 teaspoon olive oil
  • 2 medium carrots, finely diced
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • freshly ground black pepper
  • salt
  • 1 – 15 ounce can black beans, drained and rinsed (about 1 1/2 cups black beans)
  • 3 tablespoons ketchup
  • 1 teaspoon soy sauce (Worcestershire sauce works in a pinch too)
  • 1-2 teaspoons Sriracha
  • 1/2-1 cup Panko breadcrumbs
  • 1 large egg
  • olive oil, for cooking
  • to serve as desired: buns, lettuce, tomato, onions, cheese, avocado, mayonnaise, etc.

Directions:

Prepare quinoa as directed on package, using broth instead of water.

Meanwhile, heat olive oil in a medium skillet over medium heat. Saute carrots and onion until soft, about 7-8 minutes. Add garlic and saute until fragrant, another minute. Remove from heat and stir in spices: paprika, cumin, cinnamon, oregano, and cayenne. Season to taste with black pepper and salt.

In a food processor or large bowl, combine black beans and cooked carrot mixture. Pulse together a few times to break down the black beans. A potato masher is a great tool for this if you don’t have or don’t want to use a food processor. Beans still should have some substance to them, so don’t obliterate them completely.

Stir in ketchup, soy sauce, and Sriracha. Fold in quinoa, 1/2 cup panko, and egg. Mix well to combine. Shape into 1/2 cup patties. If the patties don’t hold together well, gradually add up to another 1/2 cup panko until they do. Place on a plate or baking sheet, then cover and refrigerate for at least 20 minutes or up to 48 hours before cooking.

When ready to cook, heat 2 teaspoons of olive oil in a large skillet set over medium heat. Cook patties for 4-5 minutes per side, until golden brown and heated through.

Serve on a bun or in a lettuce wrap with your favorite burger toppings and enjoy!

Notes:

These burgers freeze so well! Make a batch or two to keep on hand for busy nights, quick lunches, or vegetarian guests at your next cookout.

If you’re spice averse, you may be wary of the cayenne¬†and the Sriracha. You can omit, of course, but they really aren’t spicy at all! Just FYI. ūüôā

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Beans, Main Dishes, Recipes

Deconstructed Falafel Bowls

Welcome spring with a light and flavorful deconstructed falafel bowl! This vegetarian dinner is so fresh and delicious, perfect for busy weeknights. 

Welcome spring with a light and flavorful deconstructed falafel bowl! This vegetarian dinner is so fresh and delicious, perfect for busy weeknights.

Spring is here! My birthday¬†was yesterday, and #BabyVolde’s is next week. He’ll be ONE on Friday. I can hardly believe it. Last weekend we celebrated his birthday¬†and his baptism. Almost our entire family came down for the occasion. It was a whirlwind weekend (and unfortunately it rained the whole time) but it was so fun.

Our little family

One of the best parts of spring (aside from the great running weather) is all the fresh¬†produce at the grocery store! It’s almost farmer’s market season too. I can’t wait. I foresee quite a few lighter meals in our future, like these deconstructed falafel bowls. Regular falafel, while delicious, are a little too intense for weeknight dinners at my house. All that shaping and frying/baking. Noooo thanks! BUT if you just roast the chickpeas in the oven and layer them up with some grains, a tasty Mediterranean salsa bursting with fresh tomatoes, cucumber, and herbs, and drizzle a tangy tzatziki yogurt sauce over top, suddenly falafels on a random Wednesday night is doable. Even if you have a baby crawling all over the kitchen, getting into evvvvvvverything.

Welcome spring with a light and flavorful deconstructed falafel bowl! This vegetarian dinner is so fresh and delicious, perfect for busy weeknights.

Though they take about 45 minutes to put together, most of that time is hands-off, waiting for the chickpeas to get all crispy in the oven. To make this meal faster, you can prepare the grain base (I used bulgur but anything goes–couscous, quinoa, rice, etc.) and tzatziki yogurt sauce ahead of time. Then, when the chickpeas are cooking you can throw the Mediterranean salsa together in a hurry… and presto! Dinner is served. ūüôā We loved all the textures/flavors in this dish, as well as the temperature contrast between the hot, smoky chickpeas and the cool, creamy tzatziki sauce. This is a great one dish meal that has¬†definitely earned a spot on my spring/summer dinner rotation. Next time, I’ll be sure to pick up some pita bread and hummus to enjoy on the side. Happy Friday!

one year ago: Chocolate Peanut Butter Oreo Dream
two years ago: Spicy Chickpea Bacon Burgers
three years ago: Easy Homemade New York Bagels
four years ago: Kale Fried Rice
five years ago: Lemon Orzo Chicken Soup
six years ago: Mexican Pizza

Deconstructed Falafel Bowls

  • Servings: 3
  • Print

adapted from Delish Knowledge; Tzatziki from my blog

  • 1 – 15 ounce can chickpeas, drained, rinsed and patted very dry with towel
  • 1 teaspoon olive oil
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 3/4 cup uncooked bulgur, couscous or other grain/grain susbtitute of choice

for the Tzatziki

  • 2 cups plain greek yogurt
  • 1/2 cucumber, seeded and grated, pressed dry with a clean dish towel
  • 2 teaspoons dried dill (or 2 tablespoons fresh dill, chopped])
  • 1-2 tablespoons mayonnaise
  • freshly ground pepper, to taste
  • salt, to taste

for the Mediterranean salsa

  • 1 1/2 cups chopped tomatoes
  • 2/3 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/3 cup fresh parsley, minced
  • 1/3 cup fresh mint, minced
  • freshly ground black pepper

Directions:

Begin by making the chickpeas. Preheat oven to 400 degrees. Toss the chickpeas–they should be very dry–with olive oil, then spread on a baking sheet in a single layer. Cook for 30 minutes, tossing halfway through. Remove from oven and season with cayenne, cumin, and paprika.

While chickpeas are cooking, prepare grain according to package directions. I made bulgur but couscous, quinoa, farro, or even rice would be great choices! Basically, anything goes here.

Next, make tzatziki. In a small bowl, stir together greek yogurt with grated cucumber, then fold in dill. Season with pepper and salt to taste. If desired, add mayonnaise. It adds a little extra tang that I love, but it can be omitted. Cover and refrigerate to let flavors blend. Tzatziki can be made the day before if desired.

Finally, make the Mediterranean salsa. Stir together tomatoes, cucumber, and red onion in a medium bowl. Gently fold in parsley and mint, then season with a bit of pepper. Let rest while chickpeas finish cooking.

 

When ready to serve, place bulgur in individual bowls. Top with chickpeas, Medterranean salsa, and a drizzle of tzatziki. Enjoy!

Main Dishes, Pasta, Recipes

Lentil Veggie Macaroni and Cheese

Who doesn’t love mac and cheese? This version is fancied up with some lentils and veggies for a more complete version of a childhood favorite.

Who doesn't love mac and cheese? This version is fancied up with some lentils and veggies for a more complete version of a childhood favorite.

When it comes to macaroni and cheese, I usually gravitate towards the baked variety. Don’t get me wrong, a box of Kraft or Annie’s is pretty much¬†always¬†in our pantry for those desperate nights… but when I REALLY want mac and cheese, this is what I’m talking about. Ben and I can make our way through a pan of that stuff in just a few days… it’s crazy good. And now that #BabyVolde is eating more and more of my regular cooking, heaven help us. When I made that mac and cheese a few weeks ago, he gobbled it up.

https://www.instagram.com/p/BRjiw0blT1F/?taken-by=thepajamachef

While that mac and cheese will always always always be my favorite, sometimes I want mac and cheese… but with a little less cheese and a little more nutrition. Yeahhh… especially since I have a pretty non-picky-baby eater right now and I want to keep it that way. So that’s when I bring in Lentil Veggie Macaroni and Cheese. You still have your cheese and pasta… but with a little extra protein (helllllllooooo lentils) and some extra veggie power. I won’t say the lentils and veggies aren’t noticeable, but they do make this dish a bit heartier and a little healthier. I can’t wait to make it again soon–it’s absolutely delicious!

Who doesn't love mac and cheese? This version is fancied up with some lentils and veggies for a more complete version of a childhood favorite.

One last thing before I go… I did make this recipe into a baked mac and cheese cause that’s my favorite. #crispynoodlesforlife But if that’s not your thing, or you’re in a time crunch, you can omit the panko topping and the baking step, no problemo! Enjoy!

one year ago: Chocolate Chip Butterscotch Bars
two years ago: Butternut Squash and Mushroom Tart
three years ago: Oatmeal Fudge Bars
four years ago: Neely’s Lemon Pasta Salad
five years ago: Pineapple-Apricot Teriyaki Chicken
six years ago: Sweet and Tangy Pork Chops with Pineapple over Coconut Toasted Rice

Lentil Veggie Macaroni and Cheese

  • Servings: 8
  • Print

slightly adapted from The Lean Green Bean

Ingredients:

  • 8 ounces dry pasta
  • 3/4 cup lentils
  • 3 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 3-4 cups mixed vegetables, diced – can be fresh or frozen, or a combination
  • 5 ounces frozen spinach, defrosted – or 3 handfuls fresh baby spinach
  • 2 tablespoons flour
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups milk
  • 8 ounces sharp cheddar cheese, grated
  • 2/3 cup panko breadcrumbs

Directions:

Preheat oven to 400¬†degrees F. Grease a large baking dish – 9×13 inches or similar and set aside.

Prepare pasta according to package directions. Prepare lentils according to package directions.

While pasta and lentils are cooking, melt 2 tablespoons butter in a large skillet. Add garlic and saute for 30 seconds until fragrant, then stir in mixed vegetables and spinach. Saute for 5-10 minutes until softened – less for frozen vegetables and more for fresh. Sprinkle with flour, paprika, and cayenne, then stir to coat. Add milk and cheese, stirring until well combined.

Carefully fold in pasta and lentils, then transfer mixture into greased baking dish.

In a small bowl, melt remaining 1 tablespoon butter in the microwave. Toss with panko, then sprinkle panko mixture over the macaroni mixture.

Bake for 15-20 minutes until bubbly. Enjoy!

Note: If baked pasta isn’t your thing or you’re in a time crunch, just omit the panko and baking steps. It’ll be just fine without it. ūüôā

Chicken, Main Dishes, Recipes

Trader Joe’s Chili Lime Chicken Burgers

A copycat version of a Trader Joe’s fave… chicken burgers spiced up with chili, lime,¬†cilantro, and garlic. This is an epic burger you don’t wanna miss!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

If you’ve ever stepped foot into Trader Joe’s, you have probably seen tons of delicious-looking treats.¬†At Trader Joe’s, I’m always tempted to buy so many more convenience foods than I ever would in a regular grocery store. I don’t know what it is about that insanely crowded grocery store with a death trap parking lot, but everything inside sounds SO FREAKING GOOD. I mean, seriouslyyyy. Is it just me? I sure hope not.

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

One of my favorite things to get at TJ’s is their Chili Lime Chicken Burgers. Alright, I know they’re probably¬†everyone’s favorite. Maybe that’s not true but I literally know SO many people who love them. After buying them one too many times, it’s no surprise that I sought out a homemade copycat version. Because… why not? These burgers are just as good (if not better) than their counterpart, and come together in a flash in your kitchen! Be sure to dress them up with all your favorite burger toppings–avocado is a must for me! Oh, and p.s. I suggest using non-smashed buns (don’t be like me–but I hate food waste so…yeah). ENJOY!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

one year ago: Buffalo Chicken Lettuce Wraps
two years ago: French Toast Casserole
three years ago: Tasty Mexican Lentils
four years ago: Quick Chocolate Pudding
five years ago: Alice’s Vanilla Tea-Infused Granola
six years ago: Roasted Tomato and Black Bean Soup

Trader Joe's Chili Lime Chicken Burgers

  • Servings: 4
  • Print

from Iowa Girl Eats

Ingredients:

  • 1 pound ground chicken
  • 2 green onions, sliced
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons chopped cilantro
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • zest and juice of half a lime
  • hamburger buns
  • avocado, tomato, lettuce, cheese, etc. for topping as desired

Directions:

In a medium bowl, combine ground chicken, green onions, red bell pepper, cilantro, garlic, red pepper flakes, and lime zest and juice. Use your hands to mix together, then divide into four equal portions. Press into patties and coat each side with nonstick spray or brush with olive oil.

Cook in a skillet, set over medium-high heat, for approximately 3-4 minutes per side until cooked through. Alternatively, you can use a George Foreman-type grill.

Serve on a bun with desired toppings.

Main Dishes, Recipes, Soups

Apple Cheddar Bacon Soup with Cheesy Croutons

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

At first glance, this is an unlikely soup. Apples, cheddar, and bacon? “Pass!” you might be thinking. But hold up just a minute… cheddar and bacon is a classic combo, right? And you’ve heard of the whole cheddar cheese with apple pie thing, right? And applewood smoked bacon is totally a thing. So let’s put it all together–apples, cheddar, bacon. Not so unlikely after all! (And pssttt… I made a fabulous Maple Apple Pie Crisp with Cheddar Crust and Bacon Crumb Topping a couple years back!) And if you need further convincing, just think of it this way: this soup has the sweet and salty thing down pat.

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

And it’s utterly delicious. Next time you’re in the mood for an interesting new soup recipe, check out this one! I’m sure you’ll love it. ūüôā

one year ago: Spicy Ranch Chicken Rice Skillet
two years ago: Chocolate Coffee Bundt Cake
three years ago: Strawberry Yogurt
four years ago: Cumin-Scented Cabbage Salad
five years ago: Extraordinary Grilled Cheese
six years ago: Best Egg Salad

Apple Cheddar Bacon Soup with Cheesy Croutons

  • Servings: 4
  • Print

from What Megan’s Making

Ingredients:

  • 3 slices bacon
  • 1 1/2 cup diced onion
  • 2 cups apples, peeled and chopped (about 2 medium)
  • 1 large potato, peeled and diced
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups no-sugar-added apple juice
  • freshly ground black pepper
  • 8 ounces shredded sharp cheddar cheese
  • 2 slices sourdough or rye bread, toasted
  • 1 teaspoon whole grain dijon mustard

Directions:

Cook bacon in a large stockpot set over medium heat until crisp. Remove to paper towel to drain. Meanwhile, remove most of grease from pot, leaving about 2 tablespoons.

When bacon is cool, chop into small pieces and set aside.

Combine the onion, apples, and potato in the stockpot and saute over medium high heat until onion and apples are soft, about 8-10 minutes. Pour in chicken broth and apple juice, then bring to a boil. Reduce heat to a simmer and cook until potato is soft, about 10 minutes. Remove from heat and season with pepper, then stir in almost all the cheese, reserving 3 tablespoons. When cheese is melted, use an immersion blender to puree soup until smooth.

Meanwhile, preheat the broiler. Spread the toasted bread with dijon and evenly divide reserved cheese between slices. Broil–watching carefully!–until cheese is bubbly and melted. Remove from oven, cool for a couple minutes, then slice into bite-sized squares. Serve soup with bacon, cheese croutons, and lots of black pepper. Enjoy!