After a couple failed recipes and a few times of setting the smoke alarm off, TK and I decided to go to one of our tried and true favorites: black bean burgers.
We started eating black bean burgers last year when we were talking to a friend of ours who happens to be a vegetarian who suggested the meatless burgers. I think the conversation actually came out of a crazy trip to a local wing restaurant where they charged him a crazy amount for substituting a black bean burger patty, at which point a group of us made our own black bean burgers.
I’ve followed several recipes, but I think the other night I hit the black bean burger jackpot simply by improvising. TK and I both like spicy food, so my black bean burgers included one can of drained and rinsed black beans, about half a cup of breadcrumbs, one egg, crushed red pepper, chili powder, salt, pepper and a squirt of Sriracha sauce. Basically I mixed it all together, made four patties and then cooked two of them in a frying pan with a little oil (the other two are in the freezer for a quick dinner later – mmm!)
I also toasted the buns by putting just a little butter on them and putting them in a cast iron skillet on low-medium heat. I must say, that’s a super easy way to make your burgers seem just a little fancy!
A couple posts ago I asked if anyone had any good recipes and my friend Sean Patrick sent me a ton of things to try! To accompany our burgers we tried Sean’s “Da Bomb Mac n’ Cheese.” We made it in the iron skillet (partly because I’m obsessed with those things right now, but mostly because we don’t have a casserole dish at the moment!)
Here’s the recipe for the most delicious homemade mac and cheese I’ve ever had:
Da Bomb Mac n’ Cheese
- ½ pound macaroni
- 1 tsp butter
- 1 beaten egg
- 1 tsp dried mustard
- 1 tsp salt
- 1 cup milk
- 3 cups sharp cheddar cheese
Preheat to 350. Boil macaroni and drain. Stir in butter and egg. Mix mustard and salt with 1 Tbsp hot water and add to milk. Add cheese, reserving enough to sprinkle on top. Pour macaroni into casserole dish, add milk and sprinkle with remaining cheese. Bake for 45 minutes.