A Non-Meat Burger Tasting OH SO MEATY. Yum.

Yesterday, the weather was absolutely beautiful here in DC. Albeit, it was a little bit brisk, but wonderfully sunny with blue skies, and you could just feel that spring weather was around the corner. Inspired by the warming weather and the February issue of Gourmet, I "grilled" up some burgers. These were super simple and quick to make -- and as Gourmet said, very pantry friendly.

I'll just put it out there, I love meat -- give me a good steak anytime and I'm a happy girl. But, we are attempting to eat healthier, so this seemed like a good alternative! These burgers are made of black beans, but tasted of meaty goodness. Perfect for the meat lovers (and non-meat lovers) in your life!

Italian Black Bean Burgers (adapted from Gourmet magazine's recipe) -- 2 burgers

Ingredients:

1 (15-oz) cans black beans, rinsed and drained, divided in half
2 tablespoons mayonnaise
1/4 cup plain dry bread crumbs
1 teaspoon ground cumin
1/2 teaspoon dried basil

1/8 teaspoon cayenne
1/8 cup finely chopped basil

Garlic salt to taste

1 1/2 tablespoons of olive oil

2 soft hamburger buns or toasted sliced bread

What to do:
Pulse 1/2 a can of beans in a food processor with mayonnaise, bread crumbs, cumin, dried basil, garlic salt, and cayenne until a coarse purée forms. Transfer to a bowl and stir in fresh basil and remaining beans. Form mixture into 2 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

Comments: Gourmet called for cilantro and additional spices to give these burgers a southwest taste. I had mainly basil and other Italian spices in my pantry at the time, so I ran with that! I stacked mine with swiss cheese, ketchup, mustard and a little bit of Thai hot sauce. Mr. J topped his with carrot slices for some crunch and Thai hot sauce.