Burgers with a twist

by Lucy Arlington
To continue what I began last month, I am featuring another recipe from The Cozy Chicks Kitchen. This month, I share with you a recipe by Ellery Adams, whose new book Pies and Prejudice, will be released on Tuesday.
Like many women at my phase of life (ahem), my weight and fitness level are not where they should be. So I have decided that this summer is my season for becoming healthier. I’ve begun exercising every day, eating fewer sweets and treats, and include more fish and plant based foods in my meals. I still eat meat, just a lot less, and have found that I quite like many vegetarian dishes. My husband, however, is not entirely on board with that plan. He loves his beef!
The other day I made these Black Bean Burgers out of the Cozy Chicks Cookbook. I served them just like a “real” burger, on a bun (multi-grain, of course) topped with lettuce, tomatoes, pickles, onions. My husband eyed his warily, but when he took a bite, his face lit up and he said in a surprised voice, “These are really good. I don’t even miss the beef!” I topped mine with melted cheese and guacamole. Yummy!
And here’s a tip: Although the recipe says to fry the burgers in oil, they work just as well if you bake them in the oven. Then you cut out much of the fat.
Have you tried any vegetarian recipes that surprised you with their deliciousness?
Black Bean Burgers (by Ellery Adams)
1 15-ounces can black beans, drained1 small onion, chopped1 tablespoon finely chopped jalapeño pepper¼ cup breadcrumbs1 egg, beaten½ cup shredded cheddar cheese2 cloves fresh garlic, minced¼ teaspoon pepper¼ cup vegetable oil
In a large bowl, mash the black beans. Mix in the onion, jalapeño pepper, crushed breadcrumbs, beaten egg, cheese, and pepper. Divide into 4 equal parts. Shape into patties. Heat the vegetable oil in a large, non-stick skillet over medium-high heat. Fry the patties until golden, about 6-8 minutes per side. Top with cheese slices and/or a splash of taco sauce.
Yield:  4 servings