Wednesday, April 18, 2012

Fire roasted Green Chile White Bean Burgers

Happy hump day friends!  I hope Wednesday finds you well.  Today is a fake weekend day for me today and I'm loving it.  I don't have clinic this morning, which means I was able to sleep past 6am, make breakfast, workout, and get caught up on school and wedding details.  What a wonderful Wednesday!!!
I think he liked them :)
Know what else is wonderful?  These veggie burgers.  I created these the other night when I was craving more potatoes and green chiles after my mexican adventures.  These burgers have some serious smokey flavor to them, from the fire roasted corn and chiles (a la Trader Joes).  If you don't have TJ's around you, you can still find fire roasted green chiles at your local grocery store.

I also threw in some leftover grilled potatoes from the other night.  If you don't have grilled potatoes on hand (really, why would you unless you copied my dinner from the other night) you could either microwave a potato quickly and just use that, or leave them out completely.   The potato acts as a binder in this recipe though, so if you leave it out they might be a little more crumbly.

Fire roasted green chile white bean burgers
(makes 5-6 burgers)

Ingredients -

  • 1 can white beans (I used white northern I believe)
  • 1 grilled potato, cubed (or microwaved)
  • 2 T fire roasted green chiles
  • 1 t cumin
  • 1/4 t sea salt
  • 1/2 t dried cilantro
  • 1/2 jalapeƱo (with seeds) 
  • 1/2 c frozen fire roasted corn (or regular frozen corn)
  • 1/4 c quinoa
  • 1/2 T lemon juice
Directions -
-Preheat oven to 375 degrees
-Pulse all ingredients together in a food processor until combined, but still slightly chunky

-Wet your hands and form patties
-Place on skillet thats been sprayed with cooking spray, medium-high heat
-Cook 4-5 minutes per side until golden brown

-Remove from skillet and place on cookie sheet, sprayed with cooking spray
this baking sheet has seen better days - yikes!
-Bake 10-15 minutes until firmed up in the middle
-Top with cheese (I recommend aged sharp cheddar or pepper jack) and serve on a bun or over a bed of lettuce.
-Dip in salsa, or top with guacamole or sour cream.
-Eat up buttercup!!!

These were insanely good.  I think I actually said "OMG YUM!" after I took my first bite.  They are sweet, spicy and smoky from the corn and chiles, creamy from the beans and potatoes, and a little crunchy from the quinoa.  Bonus - they are high protein and fiber, and low fat.  So they will keep you full for a long time without feeling all gross and greasy.  That's a winner in my book.

PS- I started my own sourdough starter today.  If you want to follow my sourdough adventures you can check in regularly here.

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At April 18, 2012 at 4:26 PM , Anonymous Renee @ Tortillas and Honey said...

Being from New Mexico where chile is like our state food, I get really excited when people use chile in their recipes. (With correct spelling!) This recipe is so innovative with the white beans and potatoes, I'll definitely have to try this! Thanks for a wonderful recipe!


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What's Annie Making?: Fire roasted Green Chile White Bean Burgers

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Fire roasted Green Chile White Bean Burgers