On Saturday we went to the Burlington Farmer’s Market, though it was rather impressive, we’re sure not in Geneva anymore. With $20 in Geneva, I could get our produce for the week, now $20 barely buys the ingredients for a simple salad. I’m going to scope out some other not-so-central farmers markets in the future. Saturday night, we headed down to the Lake Front Park to watch the sunset and listen to an outdoor Jazz concert, for free.
On Sunday, we hiked Mount Mansfield, a 6.6 mile hike with awesome views. And it’s the tallest Mountain in Vermont!
And it was VT Day so parking was free! On the way home we stopped to pick our own strawberries, which saved us $3 by doing it ourselves. When we got home, we walked down to the lake for a swim. Then, Mark made Pad Thai (maybe one day he’ll share the secrets). We capped off the night by watching Gasland, it was highly informative and utterly depressing. Good thing Vermont has banned hydrofracking.
Not too shabby of a weekend. This week, I’ve been logging a fair amount of miles (Monday: 5.5, Tuesday: 7, Wednesday: 4.75, and hopefully 6 today) and doing a lot of reflecting.
So, I’ve tried to make my own veggie burgers before, and I’m not a huge proponent of using fillers like rice or flour to hold them together. I think that they should be mostly veggies, as their name states. Needless to say my last few attempts have been pretty mushy and not really blog worthy. This recipe uses a little less than a quarter cup of corn meal to bind it all together and it’s chocked full of spices and flavor. Not to mention, gluten free. I’m going to fiddle around with the recipe to see if I can crisp them up a little more, possibly broiling them in the oven. I served them with my Tex-Mex Salad with Chipotle Crema and Couscous Cakes (quinoa cakes, but with couscous)
Pinto Bean, peppers and Corn Burgers
Makes 4 Burgers
1 1/2 cups of pinto beans, drained and rinsed
2 tablespoon of olive oil, divided
1/2 an onion, diced
1/2 a red bell pepper or a poblano pepper, diced
1 cup of frozen corn
1 cayenne pepper, minced, I used a dry one that I re-hydrated in warm water
1/2 teaspoon of cayenne pepper powder
1/2 teaspoon of cumin
1/2 teaspoon of oregano
1 clove of garlic, minced
Scant 1/4 cup of corn meal
Lots of black pepper
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. While the oil warms, in a medium size bowl mash the pinto beans until about 75% of the beans are completely mashed. Add in the onions into the skillet and sauté for 3 minutes, then add in the bell pepper and sauté for another 4 minutes, then add in the cayenne pepper and garlic and sauté for another minute. Then add in the corn and sauté for another 2 minutes. Add in the cayenne pepper powder, cumin, oregano, and black pepper and stir to incorporate. Add the onions and peppers into the pinto beans then add in the corn meal and mix everything together. Wipe out the skillet and add in the other tablespoon of oil. Return the heat to medium.
Divided the pinto bean mixture into four equal portions and form the patties. Place in the skillet and cook for about 5 minutes, or until golden brown then flip the burger and brown the other side, about 4 minutes. Once golden on both sides, remove from the pan. The Chipotle Crema dressing makes a great dipping sauce.