So let me start off by saying I just got back from Dim Sum with my friends (our last trip in Boston’s Chinatown). Dim Sum is definitely one of my favorite types of Chinese food and is really the only type I don’t mind buying out since I will probably never be able to recreate a steamed bbq pork bun in my own kitchen. Beef and broccoli I can handle, but delicacies like fried taro – just not gonna happen. Plus Dim Sum is all about the experience – the carts milling around, the incredible variety, its just amazing. Not to mention the obligatory stop at the Asian bakery afterwards. I had a delicious mango mousse cake to follow up my brunch and also bought a red bean paste puff to have for later. The other good thing about Dim Sum is that its CHEAP. We spent $11 a piece and considering that it will hold me for breakfast and lunch, that’s pretty good. A seriously worthwhile meal. I can’t wait to explore the dim sum options back in NY, I’m sure there are some great ones there as well! The trick will be getting my parents to try it. I’m going to have to con them into thinking we’re going to some pasta-laden Italian place, blindfold them, and relish their shocked expressions when chicken feet appear in front of them. Mwahahaha.
So now we’re going to switch gears, totally and completely, from the meat and carb heavy world of dim sum to this fabulous concoction I have below:
I used to really like Gardenburgers or Morningstar Farms veggie burgers. And they really do have some good options, but they’re kind of salty and kind of expensive. And then there was Reeni. She is the awesome blogger over at Cinnamon Spice and Everything Nice. If you haven’t checked out her site then go. Now. But maybe not on an empty stomach because even if you’re stuffed when you arrive, you will leave starving that is how good her food is.
She posted a recipe for black bean swiss burgers with bbq onions a WHILE ago, but I’m kind of back-logged on my bookmarked recipes (who isn’t) so I only just got around to making them. And honestly, I will never buy another frozen veggie burger again. That is how good these are. Plus they call for tons of bbq sauce. And you all know how I feel about bbq sauce. The only thing I changed from her recipe was to use muenster instead of swiss and to puree the bell peppers and red onions in the burgers before mixing. I was just too lazy to chop them really small.
Black Bean Swiss Burgers with BBQ Onions
Serves 4, adapted from Cinnamon Spice and Everything Nice
1/2 cup dried black beans, soaked and cooked the crockpot way or 1 can black beans
3/4 flour (I used white whole wheat flour)
1/2 red onion
1 green bell pepper
1/2 cup bbq sauce (I used Annie’s Organics Smoky Maple – its amazing)
1/4 cup egg beaters or 1 egg
2 cloves garlic
1 tsp dried parsley
2 tsp chili powder
1 tsp worcestershire sauce
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 large vidalia onions
2 tbsp bbq sauce
Either chop really small or puree in a food processor the bell pepper, red onions, and garlic. Either process or mash the black beans. Mix together the ingredients from the black beans through the cayenne pepper. Heat a griddle on medium or 350. Spray with cooking spray. Split the mixture into 4 patties (or lumps) and griddle, flipping once only after the bottom is firm enough to do so.
For the Vidalia onions, saute them in a non-stick pan with salt and pepper until caramelized (15-20 minutes). Mix in the bbq sauce and heat through.
Layer a burger, a piece of cheese, and onions.