Supercharge your black bean burgers
Last night I was planning to make vegetarian tacos of some sort, but at the end of the day I was absolutely exhausted. It’s been one hell of a week for both me and Lisa, and neither of us felt like spending a lot of time in the kitchen.
So, without thinking too hard about it, we ordered a giant pizza with sausage and pepperoni.
I’ve still not had time to try the homemade black bean burger recipe that my friend Craig sent me (I will this week–I promise!), but I’ve really been enjoying the Morning Star Farms Black Bean burgers that many of you recommended in your comments to this blog. Lisa and I both thought black bean burgers sounded perfect, and I suggested that we make a batch of the spicy Chipotle yogurt cream sauce that Lisa used in her Roasted Cauliflower Soft Taco recipe. That sauce is so tasty and versatile that I sleep better at night just knowing there is some in the fridge. 🙂
Lisa whipped up the sauce while I worked on the black bean burgers. We slathered the toasted buns with a nice sized dollop of the chipotle sauce, and served the burger on a bed of fresh baby kale, spinach, chard and sweet onion. A few slices of fresh tomato and a some dill pickle and we were in business!
I served the burgers with a few EatSmart Garden veggie crips. Normally I try to stay away from processed foods, but these crisps are minimally processed and only contain a few ingredients (Potato Flour, Rice Flour, Expeller Pressed Sunflower Oil, Spinach Powder, Tomato Powder, Sea Salt, and Beet Powders). Not perfect nutritionally, but far from terrible–and darn tasty.
I had to grab a picture:
That chipotle sauce takes the black bean burgers to a whole new level. You guys have got to try this sauce on your next burger (recipe is here)–it’s way better than mustard or ketchup (and don’t say anything about mayonnaise–who puts mayonnaise on a burger?)