Lately, and black bean burgers.
My spring, thus far:
+ Strawberry plants, hydrangeas, blueberry bushes, succulents, clematis, flowering trees.
+ A blanket spread out on the grass.
+ A splinter in the foot, from said mulch.
+ On the grill: steaks, pork chops, black bean burgers.
+ Long walks through winding neighborhoods.
+ Sunshine. Open windows.
Black Bean Burgers (adapted from AllRecipes)
1 (16 oz) can of black beans, rinsed and drained
1/2 bell pepper, chopped finely
1/2 onion, chopped finely
3 cloves garlic, peeled, smashed and minced
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon Sriracha hot sauce
1/2 cup bread crumbs
Preheat outdoor grill for high heat. Spray a sheet of aluminum foil with cooking spray.
In a medium bowl, mash beans with a fork until thick and pasty. Add bell pepper, onion and garlic to beans and mix well.
In a small bowl, lightly whisk egg, chili powder, cumin and Sriracha.
Add egg mixture to mashed beans. Mix in bread crumbs and combine with your hands until the mixture is sticky and holds together. Divide and shape into four patties.
Place patties on foil, and grill about 8 minutes on each side. Serve on hamburger buns with onions, tomatoes, lettuce and avocado.