Now that spring has sprung, get some veggie burgers on the menu! These jalapeno white bean burgers are perfect for adding a little bit of spice to your weekend.
“Colors of the world
SPICE UP YOUR LIFE
Every boy and every girl
SPICE UP YOUR LIFE
People of the world
SPICE UP YOUR LIFE, aahhhh”
Sometimes, the right words find themselves in Spice Girls lyrics.
Don’t fight it.
Really, I was sitting here all writer’s blocked trying to think of a way to convey to you just why you need these burgers in your weekend, without actually having to say “Hey! Burgers! YOU. NOW.”
And then that song popped into my head.
Now I’m having an almost-midnight dance party while the boy stares at me bewilderedly because there is no actual music playing. Just….in my head.
On that note, I should mention that we had these burgers for dinner and while I can’t for sure say that they triggered this madness, I can’t say that they didn’t either.
Dance party in burger form. Need I say more.
I became an Angry Orchard fan over the past year or so, and now I’m so fanatical that The.Boy and I have decided that they will be the exclusive cider served at our wedding. No other cider can even compare with their rich apple-y flavor. I know because I’ve tasted ALL OF THEM.
Anyway, I was super excited to hear that they had added a green apple flavor to their already awesome line-up and even more thrilled when they offered me some to try. Thankfully, it definitely lived up to the legacy of their other flavors! The Green Apple flavor is a tad more sour than the Crisp or Traditional flavors, but that’s what’s so appealing about it. It’s really refreshing and is the perfect accompaniment to warmer weather food, like these burgers! So if you’re a green apple fan to begin with, you will love this new flavor and even if you’re not, I think it’s still worth giving a try.
- ⅓ cup millet
- ½ lb dried white beans, soaked overnight and cooked until tender
- 1 medium shallot, chopped
- 6 slices pickled jalapeno
- 1 tsp chipotle chili powder
- ½ tsp ground cumin
- 1 large egg
- salt and black pepper, to taste
- 6 oz cheddar cheese (I used Cabot Seriously Sharp Cheddar)
- 6 burger buns
- In a medium pot, combine the millet with just over a cup of water and a pinch of salt. Bring to a boil and then lower to a simmer, cooking for 15-20 minutes or until water has evaporated. Turn off the heat and let stand for 5 minutes. Set aside to cool.
- Set aside ½ cup of white beans. In the bowl of a food processor, pulse together the remaining white beans, shallot, jalapeno, chili powder, and ground cumin until it is a chunky puree. Stir in the reserved white beans, the millet, and the egg. Season to taste with salt and black pepper.
- Form the veggie burger mixture into six patties and arrange on a parchment-lined baking sheet. Let chill in the fridge for 1 hour.
- Heat oven to 350. Bake for 15 minutes and then flip. Bake for another 15-17 minutes. Top with an ounce of cheddar and put back in the oven to melt for a few minutes. Serve on burger buns.
These veggie burgers are my submission to this month’s Recipe Redux, the theme of which is PATTIES!