© 2015 This House By Sandy Brown

The Evolution of a Black Bean and Corn Salad!

March 12, 2015

I believe in evolution, it is evident in how I cook.  I am not really a fan of leftovers, I always have to be in a state of creation so it's not really surprising that I turned a black bean and corn salad from Monday night into veggie burgers by tuesday night!

 

I have been 90% vegetarian for about 7 years and this past month I decided to try to get 99% meat-free.  This recipe is my first attempt at a veggie burger I usually opt for a chicken breast sandwich if my husband is grilling or a salmon burger (which is the 1% I plan to maintain!), I have had some amazing bean burgers in my life and so with a fridge full of leftovers it was time to play around.

 

All amounts are approximate allow yourself to be creative, play and have fun!

 

Black Bean and Corn Salad

1 can black beans (or about 2 cups of prepared black beans)

1 cup corn

Cilantro chopped

Chili Powder to taste

salt and pepper to taste

Squeeze of lime

Splash of EVOO

 

 

The Evolution: Veggie Burger

 

Left over salad from above (at least 1.5 cups worth)

1 cup black quinoa cooked (or other quinoa variety)

1 cup mushrooms chopped and sautéed

1 cup mushrooms chopped and sautéed

mint chopped

cilantro chopped

chili powder to taste

salt and pepper to taste

2-4 eggs (keep adding eggs until the mixture is quite eggy)

 

Optional:

1/4 cup Chia seeds

1/4 cup bread crumbs

 

Heat a cast iron skillet over medium heat, add ghee or grapeseed oil (I fried 3 patties with ghee and then the next 3 with oil, and kept alternating).  With a tablespoon scoop balls of the mixture into hands, flaten slightly and place into hot pan.  Cook on each side for 2 min or until brown and crispy.

If the patties are falling apart add another egg.

 

Serve on grainy bun with mustard, fresh tomato and slather with guacamole!  

Enjoy!

 

Meat?  What meat?!

 

 

 

 

 

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