Happy Friday! I’m feeling particularly giddy today since I am done with boards(!!!) and I head to California tomorrow for a little vacay(woohoo!), so I’m posting two recipes. Yep, it’s your lucky day. Two recipes in one post. But they’re not just two random recipes that I threw together. These two recipes are meant for each other. As in, if you make one you really should make the other. Kind of how when you have a burger, it’s just natural to have fries too. Or when you eat spaghetti, you just know you should have some garlic bread too.
So now, when you eat roasted veggie burgers you’re going to want these onion rings too. Plus, this meal has everything going for it: it’s delicious, healthy, filling, and leaves you saying “Dang. That was really good.” The veggie burgers are made by roasting vegetables first to get that distinct roasted flavor, then combine them with black beans, rice, and spices. Now, this recipe was adapted from one that used breadcrumbs instead of rice, so you could also do that. I’m thinking the texture will be different but it will definitely work if breadcrumbs is what you have. The patties are cooked on the stovetop and would be perfect with a chipotle mayo or even a little ranch dressing.
The onion rings turned out just how I like them: crunchy and flavorful without being greasy and mushy. The process of dipping the rings into all of the different bowls is a little tedious, but with a good sous chef and an eye on the prize, you’ll get it done in no time. One more tip for the process of making this dinner: I would roast the vegetables first, then with about 10 minutes left I would start prepping the onion dipping stations. After the veggies are done, I would make the veggie burger mixture, then set aside while making the onion rings. While the onion rings are baking in the oven, that gives you just enough time to throw the burgers on the stove and get them cooked. Voila! Dinner is served!
Roasted Veggie and Black Bean Burgers
adapted from The Cooking Photographer
makes about 6 burgers
1 red onion, sliced into wide strips
1 bell pepper, any color, sliced into strips
1 ear corn on the cob, shucked and corn off the cob
4 cloves garlic
2 tbsp olive oil
1/2 tsp kosher salt
pepper, to taste
sprinkle of garlic powder
sprinkle of onion powder
1 cup cooked rice (or breadcrumbs)
2 (15 oz) cans black beans, rinsed and drained
1 tsp hot sauce(optional)
olive oil for cooking burgers
Preheat oven to 425 degrees. Line rimmed baking sheet with foil. Place onion, pepper, corn, and garlic onto baking sheet then drizzle with olive oil. Toss well to coat the vegetables, then season with salt, pepper, garlic powder, and onion powder, and then give it another good toss to mix it all up.
Bake vegetables in preheated oven for 40-45 minutes, making sure to mix them around at 15 and 30 minutes. The vegetables are done when there are some black spots and they are soft.
In a food processor, add the black beans and pulse quickly 2-3 times. Add beans to a large bowl. Place roasted vegetables in food processor and process until chopped into small pieces. Add to bowl, along with cooked rice or breadcrumbs and hot sauce and mix everything together to combine.
Place 1 tablespoon of olive oil onto saute pan or griddle and heat over medium heat. Scoop the mixture into patties with your hands and cook in heated about 3-5 minutes on each side, or until a nice crust forms.
Serve on soft buns and enjoy! These would be great with chipotle mayo or ranch.
Oven Fried Onion Rings
adapted from Pink Parsley
1/2 cup all-purpose flour
1 large egg
1/2 cup buttermilk
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp pepper
30 saltine cracker
1/2 cup breadcrumbs
2 large yellow onions
6 tbsp vegetable oil
Preheat oven to 450 degrees F.
In a shallow baking dish, spread 1/4 cup of the flour
In another shallow baking dish, whisk together the egg, buttermilk, remaining 1/4 cup flour, cayenne pepper, salt, and pepper.
In food processor, pulse the saltines until finely ground. Combine with breadcrumbs in a third shallow baking dish.
Slice the onions in to 1/2 inch thick rounds. Separate the rings.
Pour 3 tbsp oil onto each of 2 rimmed baking sheets. Place in oven and heat until just smoking, about 8 minutes.
Working one at a time, dredge each onion ring in flour, shaking off the excess. Then dip the rings in the buttermilk mixture and allow excess to drip back into dish. I used a fork for this step. Drop onions into crumb mixture, turning to coat evenly, and then transfer rings to a large platter or baking sheet.
After 8 minutes, remove the baking sheets from the oven and carefully tilt them to evenly coat with the oil. Arrange the onions into a single layer onto the sheets and bake 15 minutes, rotating the position of the baking sheets halfway through. Enjoy!