Corn & Black Bean Burger with a Fresh Carrot Salad

As I’ve mentioned (probably numerous times) we don’t have a grill here.  I like burgers.  There is something amazing about a fresh bun, tomato and an onion.  Although it’s unfortunate that we don’t have a grill, it is fantastic that it forces us to make different kinds of burgers.  There are so many to choose from, and there are different variations.  Some might not be very pretty to look at, but they are all full of flavor.

Now, when you think of a burger, the side that goes with it is usually fries.  Trying to be healthy, and take advantage of all of the fresh vegetables that are around, I try to find other options.  This was very colorful and light carrot salad, so perfect to go with a filling burger!

And remember, this is great for any friends that are vegetarians!

Corn & Black Bean Burger
Adapted from: Eat, Live, Run

1-2 jalapeños, roughly chopped
4 garlic cloves, minced
2 cans of black beans, rinsed & drained
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp ground pepper
1 tbsp flaxseeds
1/2 cup Panko breadcrumbs
2 tbsp tomato sauce
1/2 cup of frozen corn, defrosted
2 tbsp olive oil
4-6 burger buns
4-6 slices of onion
4-6 tomato slices
1 avocado, sliced
burger condiments of your choice

Add the jalapeños and garlic to a food processor and mince finely.  Add 1 can of beans, cumin, salt, chili powder and ground pepper, pulse the processor some more until the mixture looks like a bean dip.

Transfer the bean mixture to a bowl, then add: flaxseeds, Panko breadcrumbs, tomato sauce, corn and the second can of beans.  Stir everything until it is well blended.  Make patties out of the mixture, we made 4 (very) large one’s.  I think 6 is actually the more appropriate size.

Heat the olive oil in a skillet over medium heat.  Add the burgers (we had 2 at a time) and fry for about 5 minutes on each side.

We served the burgers on a fresh bun, with onion slices, tomato slices avocado slices.  Feel free to add ketchup, mustard or other condiments.

Fresh Carrot Salad
Adapted from: So Good and Tasty

4-6 carrots, peeled and shaved
3 tbsp olive oil
4 garlic cloves, minced
2 tsp cilantro, minced
3 tbsp parsley, minced
1 tsp salt
juice of 1 lemon
1 tsp cayenne pepper

Combine all of the ingredients, but the carrots.  Whisk together.  Then pour over the shaved carrots.  Toss well, and then put into the fridge for at least 30 minutes.  Enjoy when chilled.

Roasted Vegetable Soup

I’m having a love affair with farmers market tomatoes this summer.  I can’t get enough of the juicy taste, and tomatoey smell (there are no words for it!).  I’m searching for recipes with tomatoes in them just to eat more.

Although no one would want to turn on the oven and make soup during this heat, we did have a couple of days which were a little cooler last week.  So we took advantage of the cool days and tried this recipe.  The roasted flavors were amazing, and I can’t wait to make this one again.  Using fresh vegetables with this soup will make all of the difference since it will give it a heightened flavor.

Another way to make this delicious soup- for those with barbeques (and yards)- feel free to heat up these veggies there.  It might not be as long, and then you won’t have to heat up your house with the oven.  Let me know if it works!

Roasted Vegetable Soup
Adapted from: Fresh365

1 onion, thinly sliced
5 large tomatoes, quartered
1 lb carrots, washed & halved
8-10 garlic cloves, unpeeled
2 tbsp olive oil
2 tbsp salt
1 tbsp pepper
3/4 cup basil
1 cup water
1 cup soy milk (or other milk)
1/2 cup tomato juice

Preheat over to 400°F.  Place the onion, tomatoes, carrots and garlic on a cookie sheet.  Drizzle olive oil over the vegetables, and then sprinkle the salt and pepper.  With your hands, mix around the vegetables in the olive oil, so all of them are covered.  Roast the vegetables for 55 minutes, until all of them are softened.

In several batches, add the vegetables, the basil and water into a food processor or blender.  Puree until smooth, and pour into a pot.  Then add the milk and tomato juice, and bring to a simmer over low heat.  Finally, ladle soup into bowls and serve.