Monday, August 19, 2013
After spending a month at camp as a leader-in-training, my youngest daughter was desperately missing the two other L.I.T. girls she spent July with. So what was to be done except spend a week together in August, split between two of their houses?
We hosted them this past weekend, and it was a great reminder of the intensity of camp friendships. There really is something special about bonding over campfires, the craft cabin, and canoe trips. Not having seen each other in three weeks, of course they had hundreds of things to catch up on. And it was wonderful to see the love and kindness they shared with each other.
I made these veggie burgers for the girls and they were a huge hit. Although we aren't a vegetarian family, I thought the burgers were delicious and I can't wait to make them again!
Black Bean Burgers
(from Bake Your Day)
Black Bean Burgers
1/2 cup uncooked quinoa
1 cup vegetable stock
1 tsp olive oil
2 carrots, peeled and finely diced
1/4 cup onion, diced
1 clove garlic, minced
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground oregano
1/2 tsp cayenne pepper
1/4 tsp kosher salt
pinch black pepper
1 15-ounce can black beans, drained and rinsed
3 Tbsp ketchup
1 tsp soy sauce
1/2 tsp Sriracha sauce (optional)
1/2 cup panko breadcrumbs, plus more if necessary
2 tsp olive oil, for frying
6 burger buns
Cook the quinoa according to package directions using vegetable stock in place of water.
While the quinoa cooks, heat 1 tsp olive oil in a small skillet. Add carrots, onion and garlic, and saute until soft and fragrant, about 8 minutes.
While the vegetables cook, mix the paprika, cumin, cinnamon, oregano, salt, cayenne pepper and black pepper in a small bowl and set aside.
Pour the rinsed black beans into a large bowl. Add the cooked carrot mixture. Using a pastry blender or two forks, smash the mixture to break down the black beans. Don't mash them completely, just until the mixture is cohesive.
Add the ketchup, soy sauce, Sriracha (if using) and the spice mixture, and stir well. Add the cooked quinoa, 1/2 cup panko and the egg, and mix to combine. If needed, add enough additional panko so the mixture will easily hold together when formed into a patty. Form mixture into six patties and refrigerate for a minimum of 20 minutes, up to a day before cooking.
Heat 2 tsp olive oil in a large skillet. Place patties in the skillet and cook until browned, about 4 minutes per side.