BEST BEAN BURGERS

Summer is always crazy... Fun and crazy busy.  But would I have it any other way?  Nope, I am grateful to enjoy each and every moment.

We have had a blast going every year to this local farm near by.  Its always a pleasure.  This year we got to see the peacock with his tail feathers up.  He was trying to impress this girl peacock.  Who really, looked like she could care less that he was all decked out in his peacock glory.  I didn't know the span was so big.  Nor did I know that they kind of back up to the female and then spin around and shake those beautiful quills.  What a freaking hoot.  He gave us hours of laughter, watching and then telling the story over and over again.

BEST BEAN BURGERS

If you like, the original recipe is here at Food Network.  I doubled the recipes and replace the bread crumbs with panko.  I find it to yield a better burger.  I also have swapped out pecans one time and black beans for white another time.


If you cook none of the bean burgers on my site- this would be the one to try.  It is perfect!

2/3 cup barley
3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 stalks celery, chopped
Kosher salt
4 cloves garlic, chopped
5 tablespoons barbecue sauce
2 medium carrot, finely grated
2 cups canned pinto or black beans, drained and rinsed
2/3 cup panko crumbs
2/3 cup walnuts, chopped
4 teaspoons soy sauce
3 large egg whites
2 tablespoons chopped fresh parsley
6 soft buns, split

Prepare the barley as the label directs. Let cool completely.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.

Add the barley, beans, panko crumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.

Heat a skillet and place a small amount of olive oil on it.  Season them with salt and pepper if you like.  Place 'burgers' over medium heat and let them get brown before flipping.  You want it to take longer to cook and toast to help the insides get done.  Flip and brown on the other side.  For some added pow, melt a slice of cheese on top.