I’m not a huge moviegoer. I like movies, but I don’t necessary love them and if you want me to stay awake during one, you’re best off letting me multi-task during it! That being said, we’ve made more trips to the movies in the last few months than I did over the past year or two! There has been a sudden barrage of movies I’ve wanted to see and after the discovery that we can see movies for $5 on Wednesdays near us, we’ve been taking advantage of a midweek date night.

A few weeks ago, we went with my sister and her husband to see Zero Dark Thirty. The movie was powerful—my shoulders were clenched from start to finish—and long, over two and a half hours! By the time the four of us returned home, it was almost 9:00, and we were hungry.

Thankfully, I’d prepped these bean burgers the day before and all they needed was a quick stovetop cooking. My friend Paige had sent me the recipe—claiming they were the best bean burgers she’d ever had. Her high praises weren’t off base. All four of us loved these and I’d rank them right up there with the nacho black bean burgers.

They’re a little spicy, with green chilies throughout and melted pepperjack on top, and so hearty. They’re by far the “meatiest” bean burger I’ve ever made! Whether you’re in need of a quick post-movie meal or looking to try a new vegetarian recipe, this one’s for you! 

One Year Ago: Yellow Butter Cake with Chocolate Frosting

Two Years Ago: Best of 2011 - Five Bistro

Three Years Ago: Schulz's Guacamole Salad

Zesty White Bean Burgers
slightly adapted from So, How's it Taste?

Ingredients:
-1 can (15.5 oz) great northern beans
-1 can (4.5 oz) chopped green chilies, undrained
-2 medium green onions, chopped
-1 cup old-fashioned oats
-1 egg, beaten
-1/4 cup yellow cornmeal
-2 tbsp vegetable oil
-4 slices Pepper Jack cheese
-4 hamburger buns, toasted
-1 avocado, sliced

Directions:
1. Place the beans in the bowl of a food processor and pulse until chunky and slightly mashed. Transfer beans to a large bowl and mix with chilies, green onions, oats, and the egg. Shape mixture into 4 patties and coat each patty with cornmeal.
2. If not cooking immediately, place on a plate and cover with plastic wrap. Refrigerate until ready to cook. In a large skillet, heat oil over medium-high heat. Add patties and cook for 5 minutes. Flip and cook for another 5 minutes, or until crisp and warmed through. Top patties with cheese, cover, and cook for an additional minute or until cheese begins to melt.
3. Place patties on buns and top with avocado slices.