We decided to try out a new “recipe” (if sandwiches actually have “recipes”) for tonight’s meal, based on the fact that I bought an enormous eggplant and we wanted to try something a little different. I based the soaking ingredients on Swell Vegan’s recipe for eggplant jerky, minus some of the spices and the marinating time because we were too hungry for that nonsense.
In my ongoing quest to find more tasty vegetarian things to make, I decided to tweak this recipe for Cinco de Mayo burgers a couple months late. Actually I hadn’t intended to tweak it at all, but I couldn’t find soyrizo anywhere and ended up using fake sausage (plus some cumin and cayenne for spices) instead.
We found that it was best to fry the patties thoroughly and keep them pretty thin in order to get a good crispy texture on the outside, but perhaps that’s just our tastes.
Ingredients (makes 5 patties):
1 12 oz package of fake sausage (having trouble tracking down the brand I used online- sorry!)
1 14 oz can of black beans, drained
1 cup flour
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
oil or non-stick spray for frying
Pan fry the beans and sausage until they’re warmed through. (Mine started to brown a tiny bit because the pan was too small; don’t worry if that happens to yours.) Remove from heat and add flour; let cool. With your hands, knead in the onion and cilantro until you have a regular consistency. Shape into the desired patty size and pan fry til crispy on both sides.
We found that salsa goes delightfully on top, but guacamole is Really the way to go. Tomorrow we’re going to try making minis out of them, so hopefully there’ll be some good avo on hand.
This weekend I found myself mostly alone, so I decided to splurge and buy myself nice things to eat. I would’ve photodocumented the delightful BLT twist I concocted, but I was a little too busy snarfing it at the time. Still, for the benefit of other bacon lovers out there, a recipe:
2 slices tasty bread (I prefer sourdough, myself)
2-4 slices bacon (to fit your bread; mine took 4)
basil leaves (again, to fit bread–I needed maybe 6?)
sharp cheddar (optional; I only had Cracker Barrel, which isn’t ideal, so I went without)
Lay your bacon out on a foil-covered baking sheet. Sprinkle each slice liberally with brown sugar. Bake for 6 minutes at 425. Rotate the pan and cook for another 4-6 minutes, depending on how crisp you like your bacon.
Fork-mash avocado with juice from 1/2 the lime and salt & pepper, to taste. Spread on one slice of bread. Lightly mayo the other. Layer bacon, tomato, and basil. Savor.
Note: for those with sensitive teeth (due to some combination of a weird filling and probably less than stellar flossing habits, one of my upper molars is insanely sensitive to things like honey, jam, and other sticky sweets), sugared bacon might be a problem; the sugar caramelizes into kind of a syrup or a glaze on top of the meat. Extremely tasty, but potentially dangerous.