Sometimes I’m a really nice person.
Sometimes I write thank you notes, give away muffins and compliment cute shoes.
Two weeks ago I was feeling like a really nice person so I signed up to provide a meal for an ill acquaintance. I signed up for June 19 because certainly, by June 19, life will be easier. Slower. Boring, even. At least, that’s what I thought on June 5.
Today is June 18. I’m feeling that life is just as hard, fast and exciting as it was on June 5. But I made a commitment. And as mentioned above, sometimes I’m a really nice person.
I decided to make veggie burgers. I’d whip up a quick batch (I have a super simple recipe involving soy burger as the main ingredient), grab a bag of homemade burger buns from my parent’s bakery (perks:) and maybe even whip up a crudités platter.
And then I looked at the “special requests” for the family I was providing said meal for.
“No soy products, please.”
A quick survey of the pantry and fridge produced black beans, mushrooms, bread crumbs and garlic scapes.
After a quick sauté of the mushrooms and garlic scapes, I blended a can of black beans and a handful of breadcrumbs with the mushroom mixture in the food processor. Cumin, paprika and salt/pepper made them taste delicious.
Super fast and super easy. And now I might have time to make these chewy chocolate chocolate chip cookies.
I told you. Sometimes I’m a really nice person.
Black Bean Mushroom Burgers
1 cup chopped mushrooms
1/4 cup chopped garlic scapes
1 TBS olive oil
1 can black beans, rinsed, drained
1/4 cup bread crumbs
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
Sauté mushrooms and garlic in olive oil until softened. Pulse mushroom mixture with remaining ingredients in a food processor, just until blended, not smooth.
Form into patties and fry in more olive oil until browned on both sides. I got five burgers out of this batch.