Hi ho, hi ho, it's back to work I go...back to the NICU specifically. I do usually enjoy this month and I'm hoping it goes well but I'm feeling tired already! Today, you may notice several bloggers talking about a new challenge: Eat. Live. Be.
Joe posted quite some time ago.
1 onion, finely chopped
10 ounces baby portobello mushrooms, finely chopped (I used two...this was a LOT)
1 teaspoon chopped garlic
1/2 teaspoon cumin
1/2 cup Panko bread crumbs (Joe used 4 slices of toasted bread)
15 ounce can black beans, rinsed and drained
1 can diced green chiles
Joe added this - 2 ounces (about 1/2 cup) crumbled goat cheese - it would be FANTASTIC!
salt and fresh ground black pepper
salsa verde or salsa, if desired for serving
In a large skillet, heat oil over medium-high. Add onion - cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika - cook until the mushrooms have released their juices, about 4 to 6 minutes. Remove from the heat and set aside to cool slightly.
Add mushroom mixture, beans and chiles into the food processor bowl - pulse until combined, but not smooth (I did mine a bit too much so it was quite soft) - leave some chunky bits. Scoop mixture into the bowl with the bread crumbs (some other recipes use oatmeal) - add goat cheese (if using) and season with salt and fresh ground black pepper. Mix ingredients together, then divide into the size patties your desire. With dampened hands, shape each portion into slightly thick patties (I didn't do mine thick enough)
Heat a skillet to high heat. Spray the pan or drizzle with olive oil. This is important to give the patties a crisp outside. Place patties onto the skillet and cook until thoroughly heated through and the outside has crisped, about 5-8 minutes per side. Serve burgers on toasted muffins, sandwich thins, or atop a salad. Top with salsa if desired. Enjoy!
Eat. Live. Be. Bloggers:
Jenna - FireMom