Thursday, April 8, 2010

Black Bean & Walnut Burgers With Spicy Baked Red Skin Fries

It's been a a long while since we've had a veggie burger, perhaps months, this is something we have more often during the Summer or Spring. Decided to make some last night and came up with this recipe, made for a great burger, a big hit. ^_^
Made some homemade organic vegan mixed berry sorbet to for dessert last night, too, nothing like the goodness of sorbet after a nice filling burger & fries, yum! I'll share my basic vegan sorbet recipe with you another time.

Black Bean & Walnut Burgers With Spicy Baked Red Skin Fries

You will need, a 12"-14" fry pan, lg. & sm mixing bowls, 2 cookie sheets or lg. 2 shallow baking pans, & food processor.
Can't stress enough to support organic, fair trade, & local grown as much as possible.

First of all, let's get your fries going, this will give your burgers time to chill in your fridge or freezer before frying.

Spicy Baked Red Skin Fries (cookie sheet/baking pan, mixing bowls):
Recipe serves 4 adults

4 med-lg red skin potatoes (you may use any potatoes on hand, including sweet potatoes)
2-3 Tbsp EVOO
1 tsp paprika
1/2 tsp dried oregano
1/4 dried thyme
1/4 tsp garlic powder
1/4 tsp sea salt
dash of cayenne pepper
dash of black pepper

Preheat oven to 450F, prepare large baking sheet or pan.
Slice potatoes into quarters long ways, then slice thinly, about 1/4" or less.
Toss thinly sliced potatoes in large mixing bowl w/oil. Take spices, combine in small separate bowl, now toss spices onto potatoes evenly, make sure you potatoes are evenly covered. Now spread one ply onto cookie sheet or baking pan, bake for 20 minutes, flip potatoes over, bake another 10-15 to desired crispiness.

Black Bean & Walnut Burgers (food processor, lg. fry pan, lg mixing bowl, & cookie sheet/baking pan):
Makes 6 sm patties or 4 lg.

1 can of black beans (this is a good time to use those leftover black beans from burrito bowl recipe)
1/2 - 3/4 C raw walnuts
1 small bunch of green onions
1 C unseasoned whole grain breadcrumbs (or make your own, two med. slices of bread, food processor, then set to side to add to fold to bean burger mixture, I used this Ezekiel bread to make bread crumbs and to serve patties on.)
4 mini sweet colored peppers or one med colored bell pepper
1/2 C fresh cilantro
1/4 C org. wheat gluten
4 garlic cloves
4 Tbsp EVOO (2 for burger mix, 2 for pan frying burgers)
1 tsp cumin  
dash of thyme (fresh or dried)
dash of black pepper

Burger Toppings:
sprouts (I used homegrown broccoli sprouts in photo-If you don't sprout and are interested, there are some really nice inexpensive kits that usually include some seeds to get you started. A small beginner kit w/seeds usually may cost around $10-$15, Amazon even has sprouter kits available.)
tomatoes (thinly sliced of your choice, I used the org. grape tomatoes, thinly sliced w/food processor)
avocados (adds a wonderful buttery tastes, thinly sliced)
baby spring greens (or you may like to use baby spinach or baby romaine)
dijon (I used a creamy org. dijon in burger photographed, no additives, not only as a vegan must we stay away from *natural flavorings* but, I personally have serious allergies to MSG, which can be found in ingredients, such as *spices*, *malts*, or *natural flavorings*, just to name a few.)

Bun or Bread? Your preference, I used a sprouted Ezekiel bread (in burger pictured) made by Food For Life. Seriously great stuff, no additives and can be found in the frozen section of some groceries & health food stores. Or you may like making your own, which I personally don't bake as often in the summer. When I make bread, it's gobbled up quickly in this household. ^_^ There are also versions of raw Ezekiel bread, also make w/sprouts.

Place all ingredients, except bread crumbs & wheat gluten, into the food processor. Process until pureed w/some texture. Now add the wheat gluten until mixed in. Dropped contents into lg. mixing bowl, thoroughly fold in bread crumbs. Now make 6 sm patties or 4 extra lg. flattened patties, place on parchment lined cookie sheet. Now refrigerate for 20-30 minutes (think of those fries baking--takes about 30 minutes) or freeze for 10-15 minutes, just until patties are cool & firm, when firm enough, use a thin spatula to slide off of parchment and place into warmed, w/2Tbs. of EVOO, cook into golden browned on each side. Serve on buns/bread w/tomatoes, greens, sprouts, and avocado w/dijon mustard. A side of fries and maybe a pickle. Enjoy! ^_^