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.

Colorful Slaw

Whenever I think of coleslaw, the images of lots of mayonnaise pop into my head.  I recently bought Jamie Oliver’s book, Jamie’s America, and was flipping through the recipes.  This slaw caught my eye- especially since it did not use any mayonnaise.

With the weather warming up, we’ve been eating our dinner upstairs on the rooftop.  This salad was perfect for a fast and easy dinner.  We accompanied this dish with some cheese (from Cowgirl Creamery)  and fresh bread, making it a perfect low-key dinner.

Jamie recommends this salad as a side with some chicken or pork chop.  He notes that you can change up the salad with different flavors.  Leave the onion, cilantro and white cabbage as a base, but feel free to add asparagus or fennel to further enhance the taste of this salad.

Colorful Slaw
Adapted from: Jamie’s America Cookbook

1/2 head of cabbage
1/2 head of red cabbage
20 radishes; trimmed & thinly sliced
4 carrots, peeled
1 bunch of cilantro, finely chopped
2 jalapeños, chopped finely
1 red onion, thinly sliced
1/4 cup olive oil
juice of 3 limes
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)

The quickest way to make this is to use a food processor.  The mandolin attachment shreds the cabbages and carrots into tiny pieces.  If you do not have one, a grater will do the job as well.

In a large bowl, combine the shredded cabbage (white not red) with the radishes, carrots,  cilantro, jalapeños and onions.  Mix everything well.  In a small bowl, mix the olive oil, lime juice, salt, pepper and red pepper flakes.  Once the ingredients are integrated, pour over the slaw.  Once again, toss together.

Finally, fold in the red cabbage right before serving.  If you add it at the beginning, the red cabbage can stain all the other ingredients.