In and out can go........

take a long walk off a short pier!! I am telling you after being a beef eater my whole life this black bean burger was the best I have ever tasted!!! I actually got to eat two of them because they are so good and good for you, I don't have to worry about a tummy ache later tonight like I get with beef!

You know it used to be 40 years ago, my mom would cook chile verde, and I would beg for a piece of raw steak with lots of salt on it, she always let me have a few chunks, and it was soooo good, but that was when beef had flavor and was not full of hormones and drugs and chemicals...now days the beef just tastes rotten, I have not had a decent steak in 5 years!!
So I quit beef.

With the help of my daughter in law, Rebecca (vegan) and my sister Christy (vegetarian/vegan) I am on my way to feeling good about what I eat and feeling better the more good foods I put in my body!
I am about 80% dairy free, and 100% beef free. I will still have chicken and fish, but maybe eventually that will go by the wayside too.

If you choose to do one healthy thing this month, make this burger, you won't be sorry!!! It was out of this world fabulous!
From www.gingerandjam.com
She is becoming my go to recipe guru!!

My burger eaten with a lettuce bun and avacado!! Yum!!

Black Bean Burgers

Ingredients

1 cup cooked brown rice

1 15 oz can whole black beans, drained and rinsed

½ Tablespoon olive oil

1/2 small yellow onion, diced in small pieces

1 small red bell pepper, diced in small pieces

2 cloves of garlic, minced

1/2 Tablespoon ground cumin

1/2 Tablespoon paprika
1/2 tablespoon garlic salt (my addition, only cause I add it to everything)
I would add red pepper flakes the next time I cook these!!

Fresh ground pepper and salt to taste

Flour and more olive oil for cooking the patties

Directions

Drain and rinse the beans in a colander. Let sit so they begin to dry slightly while you prep the other ingredients.

Dice the onion and red pepper. Set aside. Mince the garlic. Set aside.

Heat a large skillet over medium-low heat. Add ½ Tablespoon olive oil and let the oil heat slightly. Test to make sure the oil is ready by putting one piece of onion in the pan. If it begins to sizzle then the oil is heated thoroughly.

Add the onion and red pepper to the pan. Cook, stirring regularly, until the onion is soft, about 8-10 minutes depending on the temperature of your pan.

Once the onion is soft (you’ll know by actually biting into a piece!) add the garlic and cook, stirring frequently, for about 30 seconds.

Add the beans, cumin, paprika, ground pepper, and salt. Cook for 3-5 minutes until the beans soften. Again, just taste one! The key to cooking is to taste as you go.

Turn off the heat and grab a potato masher or fork. Mash the bean mixture until most of the beans are pretty smashed. This will help the patties stick together a bit better.

Add the rice to the bean mixture and mix thoroughly. Taste the mixture and add any additional spices as you see fit.

Turn the mixture out on a large plate so it can cool slightly. While it’s cooling you can prep your burger toppings. Avocado! Can I get an Amen?!

Once the bean mixture is cool enough to touch (this shouldn’t take more than 5-10 minutes) separate it into 6 balls. Flatten the balls with the palms of your hand and sprinkle or lightly pat flour onto both sides of each pattie. If you don’t plan to cook all 6 patties at once, set some aside to freeze.

Heat some olive oil in a nonstick skillet over medium-high heat. Once the oil is hot add patties to the pan – as many as will fit without being crowded. Cook for 2-3 minutes on each side, paying attention to not letting them burn. Remove from the pan once both sides have a crispy brown crust.

For the patties you set aside and choose not to cook: place them in a freezable container in a single layer or in a Ziploc with parchment paper between each pattie. When you’re ready to enjoy them, simply cook them in a pan with some hot oil – straight from the freezer. Easy peasy.