So long as I’m going to be forced to sit through Sunday (all day) football and Monday night football and the MLB postseason (sometimes ALL.AT.ONCE), I might as well eat my feelings.
Okay, maybe not exactly “eat my feelings”, because my feelings on any of the aforementioned activities are: sheer boredom.
And these enchilada veggie burgers == anything but.
The only redeeming quality of the start of football season, in my opinion, is the FOOD. An excuse to sit on the couch eating chips and salsa all day?! I’M IN. Sure, I’ll be flipping through my psychopharmacology flashcards instead of watching the game but….who’s counting.
Unfortunately, for vegetarians there usually aren’t too many options on the tailgating table, so when I stumbled upon this enchilada veggie burger recipe from Edible Perspective, I knew it was onto something. I tweaked it just a teensy bit by omitting mushrooms, amping up the corn, and folding some tortilla chips into the burger mix. The burgers are baked naked for about 10 minutes a side, topped with enchilada sauce, and then baked again so they really get that thick spicy enchilada sauce feel.
I’m not saying they’ll make sitting through an entire game bearable…but they’ll certainly serve as a worthwhile distraction. Just…eat slowly.
- 1 tbsp olive oil
- 1 red onion, diced
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 cup frozen corn
- 4 oz can mild diced green chiles
- ¼ tsp cumin
- salt and black pepper, to taste
- 15 oz canned black beans
- ⅓ cup cornmeal
- 1 cup crushed tortilla chips
- enchilada sauce
- 6 slices cheddar cheese
- pickled jalapenos
- 6 hamburger buns
- Heat the olive oil in a medium nonstick pan over medium heat. Add the red onion to the pan and saute for 4-5 minutes, until softened. Stir in the bell pepper and cook for another 3-4 minutes. Add the garlic and saute for 30 seconds, or until fragrant. Add the corn, green chiles, and cumin to the pan. Saute until warmed through, 1-2 minutes. Season to taste with salt and black pepper. Let cool for 5 minutes.
- In the bowl of a food processor, combine the sauteed veggies and the black beans. Pulse to combine, just until the mixture holds together but not totally pureed. It should still be pretty chunky. Turn into a bowl and mix with the cornmeal and tortilla chips. Season to taste with salt and black pepper. Let rest in the refrigerator for 15-20 minutes.
- Meanwhile, heat the oven to 375F.
- Line a baking pan with parchment paper. Divide the black bean mixture into 6 patties and place on the parchment-lined baking sheet. Bake for 14 minutes. Flip the patties and bake for another 10 minutes. Spoon the enchilada sauce over the top of each patty and bake for another 5 minutes.
- Serve warm on hamburger buns, topped with cheddar cheese and pickled jalapenos.