Black Bean Burgers with a Tropical Twist

At Sutton's Marketplace in Queensbury, just south of Lake George, my sister Ginny and I often order the black bean burger.  They serve it with sweet, grilled onions on their own grilled cheddar bread smeared with spicy mayo.  It is outrageoulsy delicious. 

I was thinking of traditional Father's Day recipes, and came across this enthusiastically reviewed black bean burger from tasteofhome.com.   I know many dads would not even consider a meatless burger, but read the reviews and consider something different, if not for Father's Day, then any other evening when you want something full of flavor that  you can feel good about, or as an additional option for your vegetarian friends who usually have to settle for everything but the entree!  This time, they can have something to sink their teeth into, too!

TROPICAL BLACK BEAN BURGER
(original recipe from tasteofhome.com)

Ingredients

    2 cans (15 ounces each) black beans, rinsed and drained
    1 medium red onion, finely chopped
    2 eggs, beaten
    1/2 cup panko (Japanese) bread crumbs
    1/2 cup crushed baked tortilla chip scoops
    1/3 cup chopped green pepper
    1 tablespoon minced fresh cilantro
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 teaspoon hot pepper sauce
    1/2 cup fat-free mayonnaise
    4 teaspoons chopped green onion
    4 teaspoons Dijon mustard
    2 teaspoons honey
    1-1/2 teaspoons orange juice
    1/2 teaspoon reduced-sodium soy sauce
    6 slices unsweetened pineapple
    6 whole wheat hamburger buns, split

In a large bowl, mash beans. Add the red onion, eggs, bread crumbs, chips, green pepper, cilantro, cumin, chili powder and pepper sauce.  Shape into six patties. Refrigerate for 1 hour.
   
In a small bowl, combine the mayonnaise, green onion, mustard, honey, orange juice and soy sauce; refrigerate until serving. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until a thermometer reads 160°.

Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Place burgers and pineapple on buns; top each with 1 rounded tablespoon of sauce. Yield: 6 servings.

Nutrition Facts: 1 burger equals 357 calories, 5 g fat (1 g saturated fat), 73 mg cholesterol, 807 mg sodium, 65 g carbohydrate, 11 g fiber, 14 g protein.

One year ago today:  GNI and Spinach Salad

Photo credit:  http://www.tasteofhome.com/Recipes/Grilled-Black-Bean-and-Pineapple-Burgers/Print
Original recipe: http://www.tasteofhome.com/Recipes/Grilled-Black-Bean-and-Pineapple-Burgers

Sutton's Marketplace and Layered Mexican Dip

Sutton’s Marketplace on Route 9 in Queensbury (just south of Lake George, between I-87’s exits 19 & 20) is home to a beautiful gift shop and restaurant with a full bakery and confectionery. You can go for a delicious breakfast or lunch (the food is really good) and at the same time find a special gift for any occasion, even if it’s a gift to yourself! The marketplace also offers an exclusive furniture store (pricey, but a visual treat and well worth a walk-through) and a women’s clothing store. In the gift shop building, there’s a charming section with old-fashioned toys you won’t find in any department store. I like to make an afternoon of it with lunch, browsing, and finally, a little treat to take home. They are famous for their cider donuts, and that season is upon us now.

Sutton’s carries the Stonewall Kitchen line of specialty foods including jams, salsas, dressings, and mixes. There are always samples available and recipe cards for inspiration. The recipes are good and, of course, feature SK products, though you can certainly create these dishes with your own substitutions.

Today I’m highlighting Stonewall Kitchen’s recipe for layered Mexican dip, from one of the free recipe cards in Sutton’s gourmet section. With Labor Day right around the corner, this is a dish that family and friends will dive right in to.

Layered Mexican Dip

• 1 15 oz. can refried beans
• 1 4.5 oz. can green chilies, chopped
• ½ c. sour cream
• ½ c. mayonnaise
• 2 avocados, peeled and diced
• 1 cup STONEWALL KITCHEN Black Bean or Mango Lime Salsa (or your own salsa)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 green onions, chopped

Directions:
1. Preheat oven to 350˚ F.
2. In a greased deep pie dish, spread the refried beans and then layer the chopped green chilies on top.
3. For the next layer, combine the sour cream and mayonnaise. Continue layering the avocados, lemon juice, salsa, and top with the two cheeses and green onions.
4. Bake for 20-30 minutes until heated through and bubbly.
5. Serve with tortilla chips.

Photo credit: suttonsmarketplace.com