Jessica and I visited my Mother in Virginia this weekend. On the way home, we stopped for lunch in Fredericksburg, Virginia. We ate at a place called Foode – a hot, little spot located at the end of an alley. This burger caught my eye. I brought one home to share with Auggie, my sous chef in Darien. The burger never made it to Estia’s but my memory stands to reinvent the recipe.
Cheesy Black Bean Burger
2 cups black beans (cooked and drained)
2 cups brown rice (cooked)
1 cup Quinoa (cooked)
4-tablespoons Jalapeno (diced fine)
¼-cup Spanish onion (diced fine)
¼-cup shredded Jack Cheese
3 tablespoons cream cheese (soft)
2 tablespoons cilantro (chopped)
1-teaspoon kosher salt
1-teaspoon ground coriander seed
Mix all in a bowl well.
Place 1/2 mixture in a food processor and pulse 15 times. Combine all and form into patties on wax paper with a Burger ring or Mayo jar top. Grill to order with vegetable oil on a hot flat surface. Cook 3 minutes per side.
I think the key to the recipe’s success is to run half of the recipe through the food processor in order to create a patty that binds. The recipe is intended for a Monday night at Estia’s American. It will serve 6 orders.