Time. Something I never seem to have enough of recently. But somehow, I get it all done. Like now, I find myself right now typing this in the middle of a chaotic coffee shop on my phone along with a latte, cinnamon sprinkled on top. Usually I write at home on our overly powerful gaming desktop, the speed only actually taken advantage of when I'm running around Skyrim being a sniper with my bow. A lot of my time is focused around thinking about what exactly to try to make. I have fun with pushing myself to experiment with complex ingredients, I learn best from my mistakes. At night, I treat my after work dinners as practice. On the side I try to squeeze in cooking technique books, helping me better understand the science of food. I'm always wanting to know "why?". Why does it do that when it gets hot? Why does that make it foam? My newest book is all about the chemistry of cooking, it arrived today and I'm the most excited! This past week has been all over the place, but great. I visited one of the most impressive kitchens (complete with Seattle skyline view) I've ever been in, and it's not even fully built yet! I'll be back soon when it's finished, can't wait. I also accidentally found out my birthday gift from my boyfriend by attempting to buy a wok. The good news is that there will be a lot of stir fry in my near future!
I hadn't had any kind of bean burger until I moved to Seattle. For the longest time, I felt awkward with the thought of calling it a 'burger' some reason. Until I had one, realized I was being weird, and now I'm hooked. Making them is simple, and the end result is delicious. Try swapping this recipe using kidney beans, also amazing. Make extra to freeze or to even break up over the top of an impressive stack of nachos. I decided to keep the ingredients for toppings simple on this burger, keeping the bean and cumin flavor strongest. Fresh greens, onion, ketchup, and tomato. Oh, and a fried egg. If you're in the Seattle area, the brioche buns from Macrina Bakery are highly recommended to use. While you're there, buy the cocoa puff also. (You're welcome in advance.) Apparently Pico (my cat) loves brioche too, I was thrilled to come home to the bag on the floor and half a bun gone. Half!
20oz canned black beans
2 cups fresh whole wheat breadcrumbs
1 egg (extra for fried egg on top!)
1/2 cup yellow onion chopped coarsely
4 garlic cloves minced
1/2 teaspoon cumin
1/2 teaspoon chipotle chile powder
2 tablespoons ketchup
Salt and pepper to taste
1 tablespoon olive oil
6 brioche buns
6 slices sharp cheddar cheese
Drain beans and put into a medium bowl, mash until half of the beans are still whole. Stir in breadcrumbs, then mix in the egg and onion. Mix in garlic, cumin, chipotle chile powder, and ketchup. Taste bean mixture and season with salt and pepper, (I like a lot of added pepper).
Form beans into a patty shape. Pour oil in a skillet or grill pan and cook bean burgers for 10 minutes on each side on medium heat. Serve with a fried egg on top, salad greens, melted sharp cheddar, fresh onions and tomatoes. I added some extra ketchup, too.
Makes 6 burgers.