NEW RECIPE (Finally, I know!)
Sorry for letting my recipes slip, I have been swamped at work and have not been enjoying my free time as much as I wish. But here we go! New recipe and I decided to make it vegetarian.
Introducing the Chipotle Bean Burger with a Southwest Remoulade
Here is what you will need for the following areas:
Vegetable mixture:
1 1/2 oz Carrot, shredded
1 1/4 oz zucchini, diced
1 oz red onion, diced
1 oz green bell pepper, diced
1/8 tsp Montreal steak seasoning
2 oz chipotle in adobo (reserve sauce to the side), diced
1 tsp choice of oil (safflower works great)
Pre assemble this mixture first before starting on the bean mixture. Saute all of the ingredients and remove from heat. Add adobo sauce and chill for use later.
Bean mixture:
Above vegetable mixture
2/3 cup white rice, cooked (you can sub for brown but it changes the consistency)
2 3/4 oz pinto beans, canned, drained and rinsed
1 egg, whipped
3/4 oz light mayo
1/4 oz dijon mustard
1 cloves garlic
2 stalks green onion, rough chopped
10 sprigs cilantro, or to taste
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/4 oz panko bread crumbs
In a food processor, process the beans to a course paste first. Nice combine the vegetable mixture and the rest of the ingredients in the bean mixture, minus the panko, in the processor and mix well. Fold in the panko.
These patties cook better if slightly chilled before seared so form the above ingredients into 4 equal "hamburger" patties and refrigerate for 20-30 minutes. This also helps the flavors to marry and bring out a bolder taste.
Remoulade (1/2 cup):
1 3/4 oz Light Mayo
1/2 oz fire roasted red bell pepper, seeded and diced
1/4 oz jalapeno, seeded and diced
1/4 oz dijon
1/4 oz horseradish
1/2 stalk green onion
1/8 tsp chipotle powder
1/8 tsp habanero sauce
1 pinch of salt
Mix all ingredients together in your food processor until smooth. Cover and chill until time to serve.
Alright, time to cook up some "burgers"!
Preheat a flat top or flat saute pan to 350 F and spray with canola oil. (I personally like the flavor of rice bran oil)
Take your patty and put it on the griddle until the bottom is golden brown, 4-6 minutes. turn the patty over, flatten slightly and sear the other side for 4-6 minutes.
Take your patty and place it on your choice of bread: a jalapeno cheddar bun goes great with this burger!
Spread some remoulade on that bad boy and top it anyway you like; last time I made it, it was with Guac on top! Killer dish!
Enjoy and let me know what you think!!
thanatOZ Recipes are back!
Sorry for letting my recipes slip, I have been swamped at work and have not been enjoying my free time as much as I wish. But here we go! New recipe and I decided to make it vegetarian.
Introducing the Chipotle Bean Burger with a Southwest Remoulade
Here is what you will need for the following areas:
Vegetable mixture:
1 1/2 oz Carrot, shredded
1 1/4 oz zucchini, diced
1 oz red onion, diced
1 oz green bell pepper, diced
1/8 tsp Montreal steak seasoning
2 oz chipotle in adobo (reserve sauce to the side), diced
1 tsp choice of oil (safflower works great)
Pre assemble this mixture first before starting on the bean mixture. Saute all of the ingredients and remove from heat. Add adobo sauce and chill for use later.
Bean mixture:
Above vegetable mixture
2/3 cup white rice, cooked (you can sub for brown but it changes the consistency)
2 3/4 oz pinto beans, canned, drained and rinsed
1 egg, whipped
3/4 oz light mayo
1/4 oz dijon mustard
1 cloves garlic
2 stalks green onion, rough chopped
10 sprigs cilantro, or to taste
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/4 oz panko bread crumbs
In a food processor, process the beans to a course paste first. Nice combine the vegetable mixture and the rest of the ingredients in the bean mixture, minus the panko, in the processor and mix well. Fold in the panko.
These patties cook better if slightly chilled before seared so form the above ingredients into 4 equal "hamburger" patties and refrigerate for 20-30 minutes. This also helps the flavors to marry and bring out a bolder taste.
Remoulade (1/2 cup):
1 3/4 oz Light Mayo
1/2 oz fire roasted red bell pepper, seeded and diced
1/4 oz jalapeno, seeded and diced
1/4 oz dijon
1/4 oz horseradish
1/2 stalk green onion
1/8 tsp chipotle powder
1/8 tsp habanero sauce
1 pinch of salt
Mix all ingredients together in your food processor until smooth. Cover and chill until time to serve.
Alright, time to cook up some "burgers"!
Preheat a flat top or flat saute pan to 350 F and spray with canola oil. (I personally like the flavor of rice bran oil)
Take your patty and put it on the griddle until the bottom is golden brown, 4-6 minutes. turn the patty over, flatten slightly and sear the other side for 4-6 minutes.
Take your patty and place it on your choice of bread: a jalapeno cheddar bun goes great with this burger!
Spread some remoulade on that bad boy and top it anyway you like; last time I made it, it was with Guac on top! Killer dish!
Enjoy and let me know what you think!!
thanatOZ Recipes are back!
kay:
Recipe sounds great. I will have to give it a whirl!! I'm a food porner and love to cook. 