We don't really know what set him off. We are suspecting Honey Nut (almond) Chex, or too much watermelon? It may be the soy lecithin in the presumed-friendly cereal bars. We just don't know. That's kinda our little motto lately. The day we headed home, we were running low on Archie-supplies, so it was perfectly timed. We also learned that he can only take so many meals of Cuban Beans and Rice in a row. Poor guy was over them by day 3, but who can blame him? We all like a little variety in our lives, right?
The day after we got home, we were all vacation-fooded out, so I made one of our favorite vegetarian meals, Black Bean Burgers. YUMMY! Except, I like them as tacos on corn tortillas instead of on a bun, just my preference. I don't know if I've said this, but I pretty much prefer anything better with corn tortillas...masa is my best friend! I originally found this recipe years ago on the website cuisinenie, and it has been a favorite of ours for a while. The only tweeks I have to do, is substitute a gluten-free bread crumb, and not give him the cotija or cilantro-lime mayo (poor guy! Those are the best parts!). When I made this on Saturday, I used a prepackaged corn-chip crumb which worked with the flavors really well! If you do this, or make your own corn-chip crumbs, note that I used only a 1/2c, and it was a little more than I needed. I hope you love this as much as we do, it is simply spectacular!! A flavor fiesta in your mouth!
Black Bean Burgers with Lime-Cilantro Mayo
From the kitchen of Cookin' Canuck
4 pieces day-old or toasted whole wheat sandwich bread
2 tbsp olive or canola oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp minced jalapeno pepper, membranes and seeds removed
1 tsp ground cumin
1 (15 oz.) can black beans, drained and rinsed
1 1/4 cups cooked brown rice
2 tsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped cilantro
1/2 cup mayonnaise
2 tsp fresh lime juice
2 tbsp finely chopped cilantro
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
4 whole-wheat buns
1/2 cup cotija cheese (found in most supermarkets)
4 large slices tomato
12 slices avocadoBurgers:
In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.
Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft.
Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.
Scrape the mixture into the food processor.
Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed.
Scrape the black bean mixture into a large bowl.
Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.
Divide the mixture into 4 equal portions and form into patties.
If the mixture is too moist to form patties, add more breadcrumbs.
Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap.
Refrigerate for at least 1/2 hour.
Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat.
Add the burgers and cook for 4 minutes per side.
In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.
Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty,
2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado. Serve.