To me, the day time changes is much more indicative of spring than the actual first day of spring. It didn’t hurt that it attempted to hit 80 degrees here yesterday.
We celebrated with burgers- traditional cookout fare.
Only we also spent the weekend knocking down our deck, so our grill isn’t exactly available for use.
So the burgers were baked. And they weren’t really burgers- they were bean burgers.
{But they were good enough for the husband to say he’d gotten his burger fix… so that counts, right?}
Chipotle Bean Burgers
Ingredients
- 1 can (15 oz) kidney beans
- 2 chipotle peppers (canned in adobo sauce)
- 1 small onion (1/2 a normal sized onion)
- 2 cloves garlic
- 1/3 cup oatmeal
- roasted cumin + paprika; to taste
Instructions
Chop onion and garlic in food processor.
Add beans and peppers and pulse, but don’t completely pulverize- you want to still be able to see some beans.
Stir in oatmeal and seasonings.
Divide mixture into four; form patties and place on greased baking sheet. Bake 20 minutes at 450, flipping half way through.
I had a teeny tiny baby onion, so you might not want to use the whole thing if yours is bigger.
Add beans and peppers and pulse, but don’t completely pulverize- you want to still be able to see some beans.
Stir in oatmeal and seasonings.
Divide mixture into four; form patties and place on greased baking sheet. Bake 20 minutes at 450, flipping half way through.
Since bean burgers tend to be a little doughy and starchy in texture, I served them with toasted sandwich thins to cut down on the squishiness. {And with baked potato wedges tossed in olive oil and rosemary.}
Later smothered with ketchup, Dijon mustard, and lettuce.
I can now say I’m officially obsessed with chipotle peppers in adobo. I usually ignore that ingredient in a recipe because it seemed like too much work to buy a can for just one pepper. But I had some on hand and tried them- it was totally worth it.
What’s your favorite thing about spring?
15 Comments