I remember when I had my first homemade bean burger; I was shocked at the amazing flavor and texture. Those frozen patties are, I’m sorry to say, a poor imitation. Perhaps the mistake is trying to mimic meat as closely as possible when, in actuality, you can get much more creative with bean burgers. This version, while a little more time consuming than most (which often only involve blending together a variety of ingredients), uses caramelized onions and mushrooms to add extra depth of flavor, alongside cumin, paprika, and chipotle pepper. This versatile mix can be used not only to make burgers, but also for “meat”balls or even to replicate ground beef (cook loose in a pan, letting sit until browned and then stirring). These can also be formed into patties of whatever size you want and eaten plain, over salads, or on sandwiches. As you can see in my photo, I chose a simple preparation, topping the patties with alfafa sprouts and serving with a couple different salsas (including avocado salsa verde) and sour cream to go along with the light Mexican spicing in the patties themselves. Of course, you can easily change the spices to suit your taste and intended purpose. All in all, this is a great recipe that’s really worth adding to your repertoire.
as a holiday present from my boyfriend and parents (aw, they collaborated!). Hopefully this means I’ll be better able to represent my food from here on out, starting with this hearty stew.