Goal #11: Try 75 new recipes (8/75)

Tonight was our meatless Tuesday. I usually do Monday's but what does it matter? One day is meatless...Jimmy saw the hamburger buns in the pantry last night and asked if we were having sloppy joes. I told him no but wouldn't tell him what we were having. I didn't want any comments or funny faces. If I just make it, he'll eat it.

I found this recipe on http://www.meatlessmonday.com/. Jimmy usually isn't super thrilled about not having meat but like I said, if I just make it, he'll eat. 

When we sat down and he took a bite and said "What kind of meat is in this?" I told him they were Black Bean Burgers when they were baking. I told him there wasn't any meat. "Oh, Wow!" was his reaction.

I thought these were really good. I topped them with a slice of tomato and some spinach leaves instead of lettuce. I didn't miss the meat. The chipotle mayo was pretty spicy though! Jimmy liked them enough to eat two.

I tossed together a little corn salad to go on the side.

2 cups thawed frozen corn

2 green onions, sliced

1/2 tomato, chopped

1/4th red pepper, chopped

1 tbs. lime juice

salt & pepper to taste

garlic powder

Bean Burgers with Chipotle Spread

Black beans are seasoned smokey with cumin, garlic and chili sauce, while a chipotle lime spread brings the heat with a citrus tang. These burgers can be cooked in the oven or on the grill, so you can enjoy them no matter what the weather. This recipe comes to us from Tony of Real Men Eat Green.
Serves 4
For the chipotle spread:

• ½ cup nonfat mayonnaise
• or
• ½ cup dairy free mayonnaise alternative
• 1 tablespoon fresh lime juice
• 2-3 chipotle chilies in adobo sauce*
• 1 tablespoon adobo sauce from chipotle peppers

For the bean burgers:

• a little oil or cooking spray, to prepare the baking sheet
• 1 14 ounce can black beans, drained and rinsed
• ½ red bell pepper
• ½ onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1-2 teaspoons chili sauce or hot sauce*
• ¾ cup bread crumbs
• 4 whole wheat buns, toasted

*sold in cans and jars at Mexican markets or the Mexican food section of most grocery stores.

To make the chipotle spread:
In a food processor, combine the mayonnaise, lime juice, chipotle chilies and adobo sauce. Pulse until smooth and well blended.
To make the bean burgers:

If baking the bean burgers: Preheat the oven to 375 degrees. Prepare a baking sheet with a light coating of oil or cooking spray.
In a medium bowl, mash the beans with a fork until they form a thick paste, but retain some lumps for texture. Add the bell pepper, onion and garlic to a food processor. Pulse until finely chopped. Stir the veggie mixture into the mashed beans. Stir the egg, chili powder, cumin, salt and chili sauce together in a small bowl. Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties. Place the bean patties on a baking sheet and bake for about 10 minutes on each side.
or
Place the patties on foil and grill over medium heat for about 8 minutes on each side.
Spread a thin layer of the chipotle mayonnaise over the toasted buns. Place a bean burger and your favorite burger veggies on one toasted bun. Close with the other bun and enjoy.