Summer is coming to a fast end, but the weather in LA is trying to convince me otherwise! It’s been an awesome 80 degrees the last couple days and I can’t help but think that as soon as I get back to Santa Cruz I’ll be welcomed with mornings of heavy fog. Fortunately it does burn off throughout the day and then the beaches are perfect. Only a few more days at home and then it’s back to the grind.
Over the labor day weekend I got to work in the kitchen making some black bean burgers that were a combination of Jenna’s recipe from her blog Eat, Live, Run, and Mama Pea’s recipe from her wildly popular blog, Peas and Thank You.
1/2 cup coarsely blended oatmeal
2 cans black beans, drained and rinsed
2 tsp cumin
1/2 tsp chipotle seasoning
1 1/4 tsp salt
1/2 cup fresh corn
1/2 cup diced red onion
Add oatmeal to a food processor (or high speed blender) and blend until rough.
Add two can of beans and use a fork to mash the beans and oatmeal together. Add cumin, chipotle and salt and mix until it resembles chunky black bean dip. Add the corn and diced red onion.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
I added tomato and avocado to my burger ( which I would highly recommend)
1 cup finely shredded green cabbage
2 tbsp apple cider vinegar
2 tbsp olive oil
1/4 cup red onion
Mix everything together in a bowl and taste test. Feel free to add any other seasonings as well! For a creamy slaw, try adding some plain greek yogurt!