This will go down in history as the summer of veggie burgers.
What it won’t be is the summer of tomatoes. Hundreds in my garden still cling to their young, green selves. Someone forgot to send them the memo youth is not eternal.
These jazzed-up burgers are equal opportunists and can be made with beans or ground beef. Whatever one you favor will work well with the diced tomatoes, corn, coriander and chipotle chiles spicing them up.
They have a zesty kick of heat to them that cries out for buttery avocado or a creamy, not-too-spicy guacamole.
I like how you can see the corn and tomatoes peeking out, like they might of been made right smack dab in the middle of your garden. Only they weren’t.
Black bean burgers with a spicy Tex-Mex twist!
- In a colander rinse and drain the beans. In a large mixing bowl smash the beans with a potato masher leaving them kind of chunky. Add rice, tomatoes, corn, salt, pepper, coriander, oregano and chile powder; combine with a fork. Refrigerate for at least a 1/2 hour.
- Heat a large skillet over medium-low heat with a tablespoon or two of oil. Cook burgers 5 minutes on each side, flipping carefully. Serve on buns or tortillas with your choice of fixin’s.