In this dish:
- beans
- quinoa
- bread crumbs
- onion
- garlic
- egg
- mustard
- Worcestershire sauce
- paprika
- cumin
- chili powder
- sliced bread
- hummus
- greens
- mayonnaise
- sriracha
- cucumber
- radish
- avocado
- salt & pepper
It still feels like we’re living in some alternative reality—one in which crowds are lethal, hugs are risky, and my nephew wears a face mask to day camp.
And yet: the beaches are recklessly full, the ice cream and cold press are plenty, and people are lazily floating down the creek by my house. The sun is warm, and the days are long.
All signs point to summer.
So here’s a meal that feels like summer, and also makes good use of the beans that may or may not still be holding ground in your pantry. Here’s the rundown:
Mash together in a medium bowl:
1 can of drained beans (I used red beans here)
½ cup cooked quinoa
½ cup breadcrumbs (I toast a slice or two of bread and then blitz them in my processor)
2 tablespoons chopped onion
1 tablespoon chopped garlic
Then add:
1 egg
generous squirt of mustard
couple hits of Worcestershire sauce
generous sprinklings of paprika, cumin, and chili powder
Combine until it’s all glued together in a sticky ball. Divide up into six patties and cook on an oiled griddle, grill, or frying pan.
The real fun comes in the assembly. I like these burgers open-faced on a slice of grainy bread so I can feast my eyes on all the toppings as I eat. This time around I topped with hummus, kale, sriracha mayo, cucumber, radish, avocado, and salt & pepper.
Enjoy with some potato salad, because after all, it does seem to be summer.
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