“Fearless optimist Anna sets off on an epic journey-teaming up with rugged mountain man Kristoff and his loyal reindeer Sven-to find her sister Elsa, whose icy powers have trapped the kingdom of Arendelle in eternal winter. Encountering Everest-like conditions, mystical trolls and a hilarious snowman… More named Olaf, Anna and Kristoff battle the elements in a race to save the kingdom”.
Personally I feel Google should add “and bring Spring back” to the end of that description. I love the movie Frozen, although I have now seen it about 20 times, thanks to my Briana. Amazing how kids can watch the same thing over and over and still love it. I equally love this description. It sort of reminds me of this past Winter with all its snowy mightiness. I’m so glad I can finally say past Winter… Happy Spring friends!
One of my goals this year is to learn how to be a fearless optimist like Anna both in life and with food. I’m making great progress. Let’s start by taking these Black Bean Burgers. In my past life I avoided making them at all cost, mostly because all the recipes I came across would yield a mess of a burger that melted across my pan. Now that I am fearless Anna, I don’t give up so easily. I present you the Black Bean Burger that is simply delicious and doesn’t melt in your pan. It reminds me of Olaf with his beautiful personality and complete cluelessness about warmth and melting. Hmm… I wonder if naming it the Olaf Burger would work. 😉 Briana really loved that idea and that’s why you see the a.k.a in the title.
The onion crisps are very easy to make and add a wonderful crunch to this burger. Don’t skip on them and spend a few extra minutes to make them. Simply slice one onion in half and then into thin strips. Dip them in milk and then drench in flour. Shake off the excess and fry in canola oil until golden. Drain on a paper towel. Don’t forget to season with salt as soon as they come out of the oil.
- ¼ cup blue cheese crumbles (or any other cheese of your choice)
- 1 (15 oz) can black beans, drained and rinsed
- ¼ cup cooked quinoa
- ½ (15 oz) can corn, drained and rinsed
- 1 jalapeño, minced
- ½ yellow bell pepper, diced small
- 1 garlic clove, minced
- 1 tsp cumin
- ½ cup Panko bread crumbs (or more if needed)
- 1 egg
- a few dashes Tabasco, to taste
- salt and pepper, to taste
- 1 medium onion, sliced in half and then sliced into thin slices
- ¼ cup milk
- ½ cup flour
- 1 cup canola oil, for frying
- toppings of your choice
- 4 burger buns
- In a medium bowl, mash up half of the beans until they resemble paste like mixture. Gently add the rest of the ingredients and stir to combine.
- Form into burgers, place on a tray and refrigerate for about 10-15 minutes while you prepare the onion crisps.
- Heat the canola oil.
- Dip onion thins in milk and then drench in flour, shaking off the excess. Fry until golden. Drain on a paper towel. Season with salt.
- Add a little canola oil to a large skillet, cook burgers over medium heat, about 3-4 minutes on each side.
- Top with cheese and allow for it to melt.
- Arrange burgers on buns with toppings of your choice.