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Wednesday, March 19, 2014

Black Bean Burgers with Sriracha Aioli

vegetable burgers
Black Bean Burgers with Sriracha Aioli
I'm slowly but surely trying to compile a list of freezer/make ahead meals that will come in handy when I return to work in May. I stocked our freezer before Brecken arrived and it's been helpful to be able to pull something out of the freezer and stick it in the oven on days when we get busy or she needs extra attention and I don't have time to cook. Easy meals will be all the more important when Ryan and I are both working full time because we'll want to devote as much time as possible to hanging out with Brecken.
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These black bean burgers will definitely be going on the list. I've frozen bean burgers in the past and always had great success, and these were no different. I think they actually hold together better when you freeze them and then bake them, so even if you don't plan to freeze them for the longterm, you might consider making them a few hours or a day ahead of time so that they can spend a little time in the freezer! Once you're ready to eat, you pop these babies in the oven and then prep the sriracha aioli (definitely the highlight of the burgers!)...pair with your favorite (easy) sides and dinner is served!

One Year Ago: Cilantro Yogurt Marinated Chicken and Kale Salad with Roasted Squash, Red Onions, and Feta
Two Years Ago: Seven Layer Greek Dip and Thai Glazed Cashews
Three Years Ago: Cilantro Lime Black Bean and Sweet Potato Sandwiches and Chicken Sausage Apple Couscous
Four Years Ago: Butterhorns and Zucchini Artichoke Spinach Quiche with Bulgur Crust

Black Bean Burgers with Sriracha Aioli 
slightly adapted from Cooking Light November 2013

-1 can black beans, rinsed and drained
-1/4 cup chopped onion
-1/2 cup chopped fresh cilantro
-1 tbsp minced garlic
-2 tsp low-sodium soy sauce
-1/2 tsp kosher salt
-1/4 tsp freshly ground black pepper
-1/2 to 1 cup panko breadcrumbs
-1 large egg, lightly beaten
-cooking spray
-4 hamburger buns
-1/4 cup mayonnaise
-1-2 tsp Sriracha
-juice from 1 small lime
-spinach, for topping burgers

1. In the bowl of a food processor, add black beans, onion, cilantro, garlic, egg, soy sauce, salt, and pepper. Pulse until roughly chopped and mixture begins to come together. Transfer mixture to a bowl and add panko. 
2. Form mixture into four equal patties, adding additional panko if needed to help patties stick together. Place on a plate, cover, and freeze for 1-2 hours, if making ahead of time. 
3. When ready to cook, preheat oven to 425F. Line a baking sheet with foil and coat with cooking spray. Place patties on foil and bake for 8 minutes. Flip burgers, add bun halves to pan, and bake for an additional 3-5 minutes.
4. While patties are baking, combine mayo, Sriracha, and lime juice in a small bowl. Assemble patties on toasted buns with aioli and spinach leaves.