Yucatan Burgers

Yucatan Burgers

Yucatan Burgers

Happy Belated Thanksgiving Everyone! I’m sorry to say I won’t be posting as often for a while now. I’ll tell you why at a later date, but for now I’m going to keep mum till some things get more solidified. I hope you’ll forgive me if I post this recipe from the “Vegetarian Planet” cookbook for a great vegetarian burger. There are two reasons that I liked this particular burger recipe. One of the reasons is that it really sticks together like a champ and I never felt worried that it was going to fall apart in the pan. The second reason is that this recipe is really rather mild tasting. This means two wonderful things to me: 1) I can easily spice it up however I want in the future and do my own thing with it, and 2) if you’re not sure about the tastes of your guests, this is one recipe that will not offend someone who doesn’t like something too this or that. Please note, the pretzel roll bun in the photo. I bought them at Sprouts Farmer’s Market and they’re amazing. They’re not mandatory listed in the recipe, but they should be.

Yucatan Burgers
1 small butternut squash, cut in half
7 slices stale or toasted bread
2 tablespoons canola oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon ground coriander
1 15-oz. can red beans, drained and rinsed
1/2 cup chopped cilantro
1 tablespoon lime juice
salt and black pepper, to taste

1. Preheat the oven to 400F. Place the squash cut side down on a baking sheet and bake 45 minutes or till soft. Let the squash cool. You can even do this a day ahead of time.
2. Break the bread into pieces, place them in a blender and blend them to crumbs. Transfer the crumbs to a bowl.
3. In a large skillet, heat 1 tablespoon oil and sauté the onions over medium heat till soft.
4. Add the garlic, oregano and ground coriander and sauté another 2 minutes.
5. Put the mixture into the blender and add the beans and cilantro. Blend till the ingredients are chopped and transfer to a second bowl.
6. When the squash is cool, remove the seeds.
7. Spoon out the flesh, chop it and add it to the bowl.
8. Add the lime juice, salt and black pepper and 3 cups of bread crumbs to the bowl. Mix with your hands, adding more bread crumbs if the mixture is too wet.
9. In a skillet, heat the last tablespoon of oil and fry the patties over medium heat for 4 minutes on each side or till a deep golden brown. Serve immediately.


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