One of our favorite Spokane restaurants is the Elk, which is a great spot to enjoy brewpub style food in a neighborhood setting. And one of the great things about living in the Pacific Northwest is the "come-as-you-are" attitude. Things are relaxed here, but the food is great. One of my favorite meals at the Elk is the Bean Burger, which they serve from time to time. I've adapted their recipe to be quick and simple, yet still tasty.
- 1 tablespoon olive oil
- 1/4 cup onion (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup carrots (diced)
- 1 15 ounce can black beans (drained and rinsed)
- 1 1/2 teaspoon cumin powder
- salt & pepper to taste
- 1 egg
- 1 cup dried bread crumbs
- 1 tablespoon vegetable oil
- 4 - 5 slices provolone or pepper jack cheese
|Add the olive oil and veggies to a frying pan, and cook at medium-high heat until veggies begin to soften. While the veggies are sauteing, add the beans into a medium-sized mixing bowl. Mash them up a bit with a potato masher, leaving about 1/4 of the beans whole.|
|Add the sauteed veggies to the bean mixture and stir to combine. Add the remaining ingredients (reserving the canola oil for frying the patties in) and mix together. (It's best to use your hands to mix everything together at this point).|
|Divide mixture into 4 or 5 patties, depending on your preference of patty size. After forming the patties, fry them in the canola oil until golden, about three minutes per side, over medium-high heat. Top with the cheese of your choice, once bean burgers are flipped.|
|Serve on hamburger buns, with mayonnaise, greens of your choice, and tomatoes.|
The chefs at the Elk recommend starting your patties in a cold pan to give the patties a nice crunch on the outside.
For delicious go-to lunches at home, wrap patties individually and freeze. When you need lunch in a hurry, just grab a patty, microwave until hot, and assemble as usual.
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