My days of waxing poetic about the glories of spring are over. Forget breezy spring dresses and floral prints. My current look alternates between a doped-out antihistamine haze and an advertisement for swollen, itchy, watery-eyed, sneezing, snotty misery. It is not a good look.
Allergies are kicking my ass. Hard. So catch-a-beat-down hard that last night, I bailed on some long-planned, much delayed fun with friends (sorry friends!) to curl up on my couch surrounded by a fort of tissues.
So as not to feel too sorry for my pathetic self, I made black bean burgers. I had one on my Canada road trip with dates and scallions, and it was probably the best veggie burger I’d ever eaten. If there was ever a time that I needed the best of anything comforting, last night would have been that time, so I went for it. I also had some left-over sprouts from when I was still enthused about spring, and I added them to the mix as well. Spinach or watercress would work well too.
I’m not going to say that I felt instantly amazing, that I woke up this morning with the sun and the birds and an uncontrollable desire to roll around in a field of flowers. That would be a lie. I’m still walking around with a box of allergy pills in one hand and a wad of tissues in the other.
What I will say is that the dates add a surprising sweetness to the burger that makes it all the more delicious. And these burgers are super nutritious, which is always good when you’re fortifying yourself against the forces of nature.
This recipe makes three burgers. Cook one now, and freeze the other two for later. Topped with goat cheese, avocado and ketchup (or whatever you like on yours) and in between a challah roll (or whatever bread you have on hand), you really cannot go wrong.
Ingredients (makes three burgers - one for now, two for later):
- 1 can of black beans
- 3 scallions, white and green parts
- 8 dates
- 1 cup of sprouts
- 3 tablespoons of bread crumbs
- 1/2 teaspoon of cumin
- 1 tablespoon of olive oil
- 1 challah role, hamburger bun, or whatever bread you like
- 1/2 an avocado, 1 - 2 tablespoons of goat cheese, 1 - tablespoons of ketchup, and/or whatever you like on your burger
Make the burgers:
Drain and rinse the beans and put them in a bowl. Mash the beans with a fork or potato masher.
Finely chop the scallions and the dates and add them to the beans.
Add the sprouts and bread crumbs, and mix until well combined. Form the mixture into three patties. Wrap two up and put them in the freezer for another time.
Add one tablespoon of olive oil to a pan and turn the heat to medium. Cook the burger in the pan for about five to ten minutes, and then flip the burger over so that it can cook for another five to ten minutes.
You’ll know each side is done when it starts to smell like it’s done. Serve with a toasted bun and whatever burger toppings you like.