Thursday, August 21, 2008

Ham-Burglars vs. Black Bean Burglars

I am sure that Mayor McCheeze would LOVE to take a baseball bat to Ham-burglars knee caps. I just know it.

This recipe was adapted from Vermont Cheddar Bread out of my
Artisan Bread in Five Minutes A Day

I replaced the cheddar with Asiago and Pickled Chopped Jalapenos and instead of a loaf of bread, I shaped the dough into hamburger buns. Sprinkled more Asiago on top.

Hotcha Hotcha out of the oven.

What better to go with an Asiago Jalapeno Bun than a Black Bean Burger!


This came from "Homemade Black Bean Veggie Burgers", I couldn't get the link to work. LAURENMU is the poster of this recipe.
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

I made some substitutions such as using rolled oats instead of bread crumbs and I pulsed everything in my food processor. I used wet hands to mold into burgers and also refrigerated them before grilling on tin foil. I also cooked my own dried black beans in some water and a bottle of mexican beer and garlic.

I made my homemade salsa and topped off the burger with a big slice of cheddar, shredded romaine, salsa, light sour cream.

Served with a side of sue-weeeet potato fries spiced w/chili powder and cumin and coriander seed. My husband said it was a taco in a bun. I am not sure if it was a compliment or not but I thought they were outstanding!


Lora said...

Looks delicious! Do you actually fry your sweet potato fries or oven fry them?

Obsessive Foodie or Food Addict....You Decide said...

Toss them in olive oil and bake them at about 425 or higher for 45 minutes depending on how thick you cut them. They still run on the soft side though.....don't crisp up a lot but they are so yummy. I could eat them everyday!

adrian seney said...


the Jennings secede from the South said...

MMMMMMMMMMM. that looks incredible- I love saweeet potato fries.

Jeff Hertzberg said...

Awesome variation on the cheese bread in our book! I'm Jeff Hertzberg, one of the co-authors of Artisan Bread in Five Minutes a Day. I'm so glad our recipes are working well for you. Come visit us anytime at, where you can post questions into any "Comments" field, or click on "Bread Questions" on the left side of the homepage and choose among the options.

Jeff Hertzberg

Chicago tribune video:

Obsessive Foodie or Food Addict....You Decide said...

Holy Schmoley's!!!!!! Jeff Hertzberg posted on my website. Either that or it is just nasty trickery hahahahah. Either is frickin cool.

StickyGooeyCreamyChewy said...

Holy Crap! How exciting! You're famous! Dorie Greenspan herself commented on one of my Tuesdays with Dorie posts a while back. I almost fainted!

BTW, that is a great take on the bread. It really looks wonderful!

Now, aren't you glad you came back? ;)

Leah said...

Yay for you Stacey, your five minutes of fame!! ;-)

That looks like an amazing dinner, I'll have to try those black bean burgs' and the fries too!