Category Archives: Sandwiches

Grilled Black Bean Burgers with Chipotle Guacamole

Grilled_Black_Bean_Burger (1 of 1)I consumed what seems like a ton of meat at a cook-out on Saturday, so I wanted to grill something meatless. I generally don’t think veggie burgers grill well because they are so delicate (loose, runny, etc.), so I did my best to use binders (flour, cornmeal and eggs) and a technique (freezing) to come up with something that would work well on the grill — I was successful! These burgers held up and grilled easily to perfection, and the creamy chipotle guacamole on top was absolutely delicious. I hope you’ll try them next time you grill out!

2 15-oz cans black beans, rinsed and drained
1/2 cup whole wheat flour
1/4 cup cornmeal
2 eggs, lightly beaten
1 medium shallot, finely diced
1 large clove garlic, very finely grated or minced
1/4 tsp ground black pepper
1 tsp ground cumin
1 tsp ground ancho chili
3 1/2 tsp salt, divided
2 ripe avocados, peeled, pitted and coarsely chopped
1 Tbsp lime juice
Fresh corn cut from 1 ear
1 plum tomato, seeded and diced
2 scallions, chopped
1 chipotle chili (from can, in adobo sauce), very finely chopped
1/4 cup sour cream
Lettuce

Combine first 9 ingredients (black beans through ground ancho chili) and 3 tsp salt in a food processor. Process until ingredients are well-incorporated, but not puréed. Spoon 6 equal portions onto a platter that has been sprinkled with some cornmeal. Form into patties, cover with plastic wrap and place in freezer until firm (about 1/2 hour).

Meanwhile, prepare the guacamole by placing the avocados and lime juice in a bowl. Mash with a fork until smooth. Stir in the balance of ingredients (corn through sour cream). Cover and place in refrigerator.

Prepare grill. Remove burgers from freezer and place on the hot grill. Grill 5 minutes per side. Serve with lettuce on hamburger buns that have been brushed with butter and browned on the grill. Top each with a generous portion of the guacamole.

Serves 6.

Roast Turkey Panini with Spicy Chipotle Mayo

Panino4 (1 of 1)For those of you who have panini presses at home, this is a quick and yummy recipe for a mid-week dinner. What makes it is the chipotle mayo — it’s pretty spicy, so add less of the chipotle pepper if you prefer less heat. Chipotle chili peppers are smoke-dried jalapeño peppers, and for this recipe, you want to use the variety that you purchase in a 7-oz can, in adobo sauce.

1 small chipotle pepper (see my notes above about using chipotle peppers that come in adobo sauce), minced
1/4 cup light mayonnaise
1/2 tsp ground cumin
1 pinch salt
1 loaf fresh ciabata bread, cut into 4 sections, then sliced horizontally in half
1 ripe tomato, thinly sliced
Fresh romaine lettuce
Deli-style (thinly sliced) roast turkey
White American cheese slices
Prepare the chipotle mayo by whisking together minced chipotle pepper, mayonnaise, ground cumin and salt.

Spread the chipotle mayo on the tops and Panino5 (1 of 1)bottoms of the bread slices. Build sandwiches by placing on each a few ounces of turkey, followed by a couple lettuce leaves, a couple slices of tomato and a slice of cheese. Cook panini (sandwiches) in hot press until bread is light brown and crunchy.

Serves 4.