Break out the slow cooker to make INCREDIBLE shredded chicken! This is one of my go-to recipes when I need a hassle-free recipe that feeds a crowd (especially around the holidays). Throw a few ingredients into your slow cooker, set it, and forget it (do you remember those infomercials?) Then I usually whip up a quick gravy to finish it all off. Your loved ones will thank you for making this for them.
There are many shredded chicken recipes out there, but this recipe calls for beer and butter. It’s worth repeating – Beer AND Butter! What do they say? Butta’ (and beer) make everything betta’. Or something like that.
When it comes to beer, there are a million styles and varieties to choose from, but for this recipe I think it’s best to use any type of light beer. We typically use a can of Miller Lite, but any light lager will do. Don’t be afraid. The beer adds a nice dimension to the meat that’s mild yet tasty. So don’t skip this step! Then we get to glorious, glorious butter. Butter adds a silky richness to the chicken. It’s a scrumptious combination. Trust me, I’m from Wisconsin. I know my beer and butter.
Spray the slow cooker with non-stick cooking spray or use a liner. Place chicken breast in 5 quart slow cooker. Add the beer, chicken stock, butter and soup mix. Cover and cook on high for 1 hour, then low for 6-7 hours until meat is tender and shreddable. Shred meat and keep warm while you prepare the gravy.
Melt 2 Tablespoons unsalted butter in a small pot. Add flour and whisk, cooking for 1-2 minutes (it should be paste-like). Use 1 cup of chicken stock from the slow cooker mixture (or your own) and slowly incorporate it into the flour/butter roux while continuously whisking. After all of the liquid is incorporated and no lumps remain, raise the heat to medium/medium high until the gravy simmers. Add pepper, salt, and cayenne. Simmer for 2-3 minutes until the gravy thickens. Add gravy to chicken in slow cooker, mix, and serve on hot, tasted rolls.
Good day to you fine people! I mean, how can a day NOT be fine with this beauty?
I have to admit, I have a slight obsession with cauliflower as of late. As you know, I love, love, love my Cauliflower Crust Pizza, I have been roasting cauliflower for side dishes like nobody’s business, and now I’ve arguably taken cauliflower too far. I’m not sure, all I know is that I might be due for an intervention.
You’ll have to pry this grilled cheese out of my cold dead hands first!
For all of you people who want to cut down on your intake of bread (and in my case, sugar) and add an extra serving of vegetables to your diet, this “bread” is a great substitute!
The key to this recipe? Make sure your cauliflower is DRY. Dry as a bone. Dry as an old woman’s… handbag. Dry, dry, dry! If your cauliflower is too moist (I really dislike that word btw), your “bread” slices will turn out mushy. So try to practice some patience with this step. This is very important!
The end result turns out surprisingly bready! You still get your crispy satisfaction of bread in your grilled cheese, but with cauliflower instead.
If you don’t like cauliflower, you wont like this recipe. The amount of cheese or even the act of grilling in delicious butter doesn’t hide the flavor of cauliflower. But if you like cauliflower, you have to try this!
Disclaimer: If you get addicted, don’t blame me. Just please bring me with you to your addict meetings.
Preheat oven to 450°F and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the uncooked cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, no water, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I squeezed out over a cup of liquid). Lay out on a flat surface for five additional minutes. Then squeeze out excess liquid again.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Grab some of the cauliflower mixture and spread onto the lined baking sheet. Shape into 4 equal squares.
Place in the oven and bake for 16-18 minutes until golden.
Remove and let cool 10 minutes before peeling them off the parchment paper.
Grilled Cheese with Cauliflower Bread
Heat a frying pan over medium heat. Butter one side of each slice of cauliflower crust bread.
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up. Cook until golden brown, about 2 to 4 minutes. Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
Blog warning: This post is filled with extreme excitement. Only food lovers should continue.
I am a huge veggie burger fan. From Gardenburgers, to homemade Black Bean Burgers, I love veggie burgers of all shapes and sizes. I have eaten many veggie burgers in my day, too many to count, but this quinoa burger takes the cake.
I have to say, I’ve made many dishes that I have enjoyed. Heck, I love food so that’s not too difficult to understand, but to be honest, I haven’t been this passionate about a meal in quite awhile.
I’ve absolutely fallen in love with this crispy quinoa burger!! The combination of the sweet and tangy beer caramelized onions, gooey swiss cheese, runny egg and crunchy potato chips is extremely messy and completely SATISFYING! This is a burger that even a meat-eater will love.
This is definitely my new ‘go to’ when I am craving something comforting and vegetarian.
SO YUMMY! The egg comes highly recommended but whatever you do, don’t skimp on the potato chips. This burger needs that extra crunch!! Call these burgers QuinWOW burgers.
QuinWOW Burgers with Beer Caramelized Onions and Swiss
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 4-5 Burgers
Serving Size: 1 Burger
2 cups cooked quinoa (cooking your quinoa in vegetable broth will add a TON of flavor!)
1 cup cannellini beans, mashed
1/2 cup diced mushrooms, cooked (I used baby bellas)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1 large clove garlic, finely chopped
1 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup sharp cheddar cheese, shredded
4 tablespoons vegetable oil
4 of your favorite burger buns (I used brioche), toasted
4 eggs cooked to your liking, optional but highly recommended
Potato chips, plain or salt and pepper chips are recommended
Beer caramelized onions
1 tablespoon butter
1 large sweet onions, thinly sliced
1 pinch of salt
1 cup or so beer (I used a lager)
In a bowl combine the quinoa, mashed cannellini beans, mushrooms, bread crumbs, egg, garlic, chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties. Place on a plate and put
Caramelize the onions. Heat a large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and salt and cook for a minute or two, stirring frequently.
At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has mostly evaporated. Remove the onions from the skillet and keep warm.
In the same onion skillet add 3-4 tablespoons vegetable oil and heat to medium-high heat. Grab the quinoa burgers and smash them into the pan until they form a patties, about 1/2-inch in thickness. Cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the swiss cheese, cover the pan and cook 1-2 minutes or until the cheese has melted.
To assemble the burgers, place each burger on a toasted bun, top with equal amounts of caramelized onions, the runny egg and crispy potato chips. Grab some napkins and DEVOUR!
This sandwich is oozing with basil tomato sauce and melty mozzarella. You may need some napkins for this one, if you can put it down.
I crisped up the tofu in the oven before I added it to this sandwich, like you would with a chicken parmesan sandwich. Overall, I am not sure if it made a huge difference since the tofu didn’t stay crispy very long after adding the tomato sauce and cheese. A personal choice I suppose.
At any rate, if you’re a fan of tomatoes and mozzarella, you will love this sandwich! Not a word was spoken while Mister and I ate ours. Heck, it took every bone in our body to not make seconds for ourselves. A new favorite tofu recipe in our household.
Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
Heat 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Set aside.
Place the bread cut-side up on a broiler pan. Spread the bottom halves with sauce, then top with crispy tofu, more sauce, slices of mozzarella and Parmesan cheese. Broil until the cheese melts and the bread is toasted, about 2-3 minutes.
There is a deli just outside of Denver that Mister and I absolutely love to eat at when we’re in the area. They are as Jewish as a Jewish deli can get. They have matzo ball soup, challah bread, lox, latkes, knish, pastrami … you name it and they have it. This particular deli also has the best corned beef sandwiches I have ever wrapped my teeth around! Unfortunately, we live over an hour away from Denver, so if we’re not heading down there for something else, it really is a bit of a drive. I had a mean hankering for one of these babies so I decided to make my own version at home.
At the deli, you get a huge pile of thinly sliced corned beef and swiss between two slices of their homemade bread. Mustard, relish and horseradish are served on the side. I put spicy ground mustard, swiss and dill pickles on my sandwiches. My corned beef wasn’t sliced as thin as the deli’s but it tasted just as amazing as theirs.
I realized (the next day) that the leftover corned beef was much easier to slice than the hot corned beef was. If you have the time, make the corned beef the night before you want to make sandwiches. Once the meat is cooled, you can easily cut thin slices with a sharp knife. Otherwise, just do the best you can with what you have. Some of it fell apart while I was cutting it, but hey, it all goes in the same place anyway, right?
1 Tablespoon pickling spice (you'll sometimes get a packet of this included with your beef)
1/2 yellow onion, cut in half
Slices of baby swiss
Spicy stone ground mustard
Dill pickles, thinly sliced
Place the corned beef, spices and onion into a crock pot. Add enough water to cover the beef by an inch. Set the crock pot for high and cook for an hour. After an hour, lower to low heat. Cook for 2-3 more hours, or until the corned beef is almost fall apart tender.
Carefully remove the beef to a cutting board and remove all remnants of pickling spice. Allow to cool for 10 minutes. Take a spoon and scrape any fat off of the meat, then cut the beef into thin slices (as best as you can) against the grain. If you cooked the corned beef to complete fall apart tenderness, you can skip this step and just break up the beef a bit. Note: Slicing is much easier to do after you've cooled your beef and put it into the fridge. You can always save the slicing for later.
To build your sandwich: Place a thin layer of stone ground mustard on a slice of rye bread, and top with enough thin slices of pickle to cover most of the sandwich's surface area. Add a good-sized pile of corned beef, a slice of swiss and another piece of bread. Devour.
When I tell people I made something “egg-free” and “dairy-free” they usually look at me in horror with a weird, scrunched-up face. Here’s how I solve that problem, I tell them that I added avocado instead. Cue faces of relief. The avocado makes this tuna salad creamy without the addition of mayo or hard-boiled eggs like some other tuna salad recipes call for. This might be something to keep in mind for those of you who can’t stand the sight or smell of mayo too.
Obviously, this is a tuna salad and still has animal product in it (i.e. tuna). I’m not sure if there is a good replacement for tuna for vegan or vegetarian folks. Do you know? We also added real cheese to our sandwiches, but you can just as easily use Vegan cheese or omit this completely.
This is a quick recipe to whip up any time you’re looking for something easy. Tuna lasts forever in your cabinet, so as long as you have some ripe avocados, you’re pretty much ready to rock. If you’re feeling extra lazy, double the recipe and save the leftovers for sandwiches or a lettuce salad later on. Simply pack the leftover tuna salad in a container, then place a layer of plastic wrap over it and push it down into the tuna salad (so the plastic is touching the salad). This will help prevent the avocado from oxidizing and turning that ugly brown color.
5-ounces canned or packaged tuna (in water), drained
1/4 cup carrots, minced
1/4 cup celery, minced
1/4 cup cucumber, minced
1 tablespoon onion (or 1-2 green onions), minced
1/2 avocado, mashed
2 teaspoons dijon mustard
Juice from 1 lemon or 2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried dill
1/2 teaspoon dried parsley
A splash of sri racha (optional)
2 slices of cheese (sub Vegan cheese or omit if you'd like), cut in half to make 4 slices
4 small slices of your favorite bread
2 large leaves of romaine lettuce, cut in half to make 4 leaves
Slices of tomato
Combine all ingredients except for the bread, cheese, lettuce and tomato in small bowl and set aside.
Toast the bread in a toaster oven until it just begins to brown. Add the cheese and toast for another minute until the cheese is melty. Top each slice of bread with a piece of lettuce, a scoop of Tuna Salad, and tomatoes.
Grilled Cheese month continues! And with the recent bout of cold weather, comfort food really hits the spot. Grilled cheese is always a favorite in this household. Even the cat loves to nibble off of our sandwiches. She has good taste.
I love the contrast of textures in this sandwich. The inside of the sandwich is soft and chewy while the outside is crispy and buttery. Plus the addition of Parmesan onto the buttered bread puts this sandwich over the top. I will absolutely keep doing this to grilled cheese sandwiches in the future! Why haven’t I done this before?!
Butter one side of each slice of bread. Sprinkle the Parmesan on the buttered bread. Place buttered sides of two bread slices in a frying pan. Bring pan to medium heat. Arrange a slice of mozzarella cheese, turkey, avocado, and a second mozzarella slice of cheese on bread slices, dividing evenly.
Arrange other slices of bread on sandwiches, butter side up. Cover pan with a lid and cook over medium heat until the underside of the sandwich is crunchy-golden brown, 3 to 4 minutes. Lift sandwiches, flip, cover and cook until second side is golden brown, 3 to 4 minutes more.
Hello friends! It has been too long since we’ve chatted. It turns out that I did not have internet in Wisconsin after all. I apologize for the hiatus. I know you were worried and I dearly appreciate your concern. All I can do is promise you that it will not happen again… anytime soon that is. I have many photos from my time in Wisconsin, but I will save those for another day.
Colorado weather has been absolutely beautiful the last few days. As I catch up on laundry and chores, I also began working on my balcony garden. I planted my seeds (fresh herbs, lettuce and tomatoes) and purchased flowers to plant on my deck. I also took a couple bike rides and my first hike of the year. Spring has sprung here!
Now, you know the old saying, “April showers bring May flowers,” right? Do you know what else April brings? Grilled Cheese month!! Being from Wisconsin (the land of cheese and beer) this is an extra special month for me.
Upon every return from Wisconsin, I bring back an embarrassingly large amount of cheese (I swear that’s the real reason Mister doesn’t mind me going to Wisconsin so often, he does get to eat a lot of delicious cheese afterwards!). I bring home anything from squeaky cheese curds to stringy mozzarella sticks, creamy cheese spreads to rich chocolate cheese; there is always an amazing selection to choose from. This time around I brought back some tomato basil monterrey jack, which inspired this recipe.
If you do not have access to tomato basil MJ for this recipe, simply use regular MJ and load extra basil and tomato onto your grilled cheese. It’ll be just as good, I almost guarantee it. You can also omit the chicken breast if you’d rather keep this vegetarian. We just like to eat meat in this household.
1/2-pound chicken breast tenders, pounded to 1/2-inch to 1/4-inch thickness
salt and pepper
Oil for sautéing
1 cup shredded cheddar
1 cup shredded tomato basil monterrey jack
4 slices of tomato
10 large basil leaves, slightly chopped
8 slices of white or sourdough bread
Put about a tablespoon of oil in a pan and bring it to medium heat. Pound the chicken so all pieces are even in thickness. Season both sides of each tender with salt, pepper and a bit of Italian seasoning. Saute chicken on one side until the sides begin to turn white, about 2-3 minutes. Flip each piece over and cover with a lid. Cook chicken for another 2 or so minutes, or until the chicken is fully cooked. Set aside.
Heat a griddle or a large pan to medium. Assemble each sandwich by adding a pile of shredded cheese, basil leaves, chicken, tomato, and another pile of cheese on top of a piece of bread. Heavily butter another piece of bread and place it on top of the sandwich, butter-side up. Yep, these mamba jambas look tall and intimidating, but they will shrink down once you start cooking them.
Place each sandwich, butter-side down on the hot griddle. Cover with lid and leave until the bottom of each sandwich is golden and toasty, about 2 minutes. Lift the lid and carefully flip each sandwich over (this takes a little finesse), re-lid and cook for another 2 minutes. Remove each sandwich, cut in half and serve hot.
Only one more day until I leave for Wisconsin. Not permanently mind you, but an extended stay for me none-the-less. I just finished packing and I thought I’d write a quick ditty to you before I disappear. I do have access to the internet out there but my mom seems very offended whenever I log on. So this may be farewell for a couple of weeks!
As always, I look forward to seeing my family and friends while I am out there. However, this visit is not entirely for leisure. My mom is updating her condo and needs an extra pair of hands. She is putting me to work out there! How dare she. I am unemployed and have better things to do, like watch tv and sit on my butt all day. Honestly…
Anywho, you’re probably asking me what Wisconsin has to do with this steak sandwich. Not much, unless you relate steak to Wisconsin cows… and the blue cheese to … well, Wisconsin cheese. Then yes, Wisconsin and this sandwich has everything to do with one another!
I was inspired to make this sandwich when I came across Pioneer Woman’s Blue-Cheese Sauce recipe. I really wanted to incorporate some greens on my plate too so we settled on making a steak sandwich instead of her original recipe which was steak and sauce. Boy am I glad we did it this way! The sauce and steak are very heavy, so the peppery arugula really was a nice, lighter accompaniment. A fantastic combination.
I will definitely make this sauce again with future steak recipes. It’s sinful and delightful and everything your mother warned you about (i.e. it’s really frickin’ good).
1 (12-ounce) 1-inch thick New York strip boneless steak, trimmed *See Note
salt and pepper
2 cups arugula
2 sandwich rolls, split and buttered
For the sauce:
4 tablespoons butter
1 medium yellow onion, sliced
salt and pepper
1/2 cup heavy cream
1/4 cup crumbled blue cheese
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon olive oil in a medium saute or grill pan over high heat until it's almost smoking. Reduce the heat to medium low and cook the steak for 7 to 10 minutes, turning once, until medium rare in the middle. Remove to a plate, cover with aluminum foil and allow to rest for 10 minutes. Slice the steak into very thin strips.
While the steak rests, saute onions in 4 tablespoons of butter over medium-high heat. Season with a bit of salt and pepper. Cook for 8 to 10 minutes, stirring from time to time, until dark and caramelized. Add more butter if the onions begin to look dry. Reduce heat and pour in cream. Cook for 3 to 5 minutes, or until reduced by half and thickened. Stir in blue cheese until melted. Remove from heat and set aside.
To assemble, toast the buttered sandwich rolls in a pan over medium heat. Place a layer of onion-blue cheese sauce on the bottom of the roll, top with steak strips and a pile of arugula.
You can use any cut of steak you fancy really. Just make sure you slice your cooked steak very thin for your sandwich.
If you’re anything like me, you were raised on good old-fashioned beef patties. There is something magical about the texture and rich flavor in a good beef burger. I am right there with you 100%.
Then there are those moments where I flounder. I find myself realizing that I need something other than red meat in my diet. So I satisfy that finger and mouth feel by making a turkey burger instead. Don’t expect to bite into turkey steak or anything here folks. This is a totally different animal (literally).
This recipe has made my Top 5 recipes of the summer. The fresh zucchini and carrot make this burger incredibly light and fresh. And the flavors are hardly lacking. Mister and I were licking our fingers dry after devouring these guys. And yes… that isn’t beef you’re seeing there.
A few things to keep in mind when you cook with ground turkey:
1. Use ground turkey that is a combination of dark and white meat if possible. White meat dries out a lot easier.
2. Do not overcook the turkey! Whether it’s ground turkey or a whole roasted turkey for Thanksgiving, there is a very fine line between cooked turkey and dry turkey. I steam my burgers as they finish cooking to help seal in moisture.
If you’re not convinced to try this fresh summer turkey burger, then at least convince your friend to make them and invite you over. Then all you have to do is bring the beer, watch and enjoy.
Salt and pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper)
3 tablespoons olive oil
Slices of crusty bread, buttered and toasted
4 tablespoons mayonnaise
2 teaspoons fresh lemon juice
In a large bowl, combine the turkey, zucchini, carrot, garlic, egg, thyme, salt, pepper. Form the mixture into four to six patties. Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties on one side until the bottom is fully cooked, about 3-4 minutes. Try not to manipulate them too much so they stick together nicely. Flip the patties over, add a touch of water to your pan and cover the pan with a lid. Allow to cook for another 3-4 minutes, or until there is no trace of pink remaining. Try not to overcook the burgers (it happens fast).
In a small bowl, combine the mayonnaise and lemon juice. Serve the burgers on the toasted bread with lettuce and lemon mayonnaise.
I do not recommend grilling these particular turkey burgers because the patties can be fragile, depending on how your mixture turns out.
What’s better than a burger that you make with your own hands and grill on your own grill? A stuffed burger that you make yourself and grill on your own grill! Obviously.
We stuffed our burgers with pepper jack but you can use whatever cheese you like. I’ve seen all sorts of variations of stuffings too – from basil and mozz to bacon and bleu cheese – get creative. Or as Miss Frizzle from the Magic Schoolbus series would say, “Take chances, make mistakes, get messy!”
The key to an amazing stuffed burger is to separate each hamburger patty into two smaller patties. Then you thin each of them out and add your stuffing in between, creating a sort of ground beef sandwich around your filling. You want the ground beef to cover all sides of the filling so everything stays nicely inside. You don’t want your filling oozing out too early.
4 small buns (I used larger deli dinner rolls for mine), buttered and toasted (optional)
Spray non-stick spray on your grill grate then preheat your grill to a medium to medium-high heat.
In a bowl, combine the beef, egg, salt and pepper and a few dashes of Worcestershire sauce together until well combined.
Divide the ground beef mixture into four portions and shape each into a ball. Divide each of those into two and press into smaller patties. Take one patty, add cheese to the center of it and top with another smaller patty. Form into one larger patty and seal the edges. Repeat with the other patties.
Place the burgers on the grill and cook, turning once, about 3 minutes per side. Add the burgers to toasty buns and top each with fresh avocado slices and crispy onion straws or bacon strips. Serve immediately.
We are 90% unpacked! The living room and kitchen are done. The bathrooms and master bedroom is done. I even (finally) planted my vegetable and herb seeds for the year! I feel so accomplished. We only have one room left to unpack – the second bedroom. Be afraid, be very afraid, because this room is brimming with all sorts of oddities – records, electronics, art supplies, artwork, etc. I don’t know where we’ll put all of it! TBD. I do need to go through it soon since my camera is lost in that black hole some where!
I’m not vegan but from time to time I like to indulge in a veggie burger. If done right, a veggie burger can rock your socks off as much as a regular burger. Mister and I have been living off of drive-thru meals and delivered pizza for the last two weeks. I figured our bodies could really use this vitamin and nutrient boost so I made these vegan burgers for our first meal in the new apartment.
Ever since my vegan friend shared findingvegan.com with me she has inspired me to cook more vegan dishes at home. Thanks Heather! This vegan Pinto Bean Burger is exploding with Southwestern flavors. I thought it was a fun twist on Cinco de Mayo.
The only reason I gave this recipe 4 stars instead of 5 is because this burger is not super sturdy. The second you take a bite the burger squishes out the sides of your bun so much that you’re eventually eating it out of your hands. Solution: try putting these ingredients into a vegan pita pocket instead! You’ll love the flavors and you wont get it all over your shirt!
Poblano Pepper, Sweet Corn and Pinto Bean Burgers with Chipotle Aioli
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serving Size: 4 small or 2 large burgers
15-ounce can of pinto beans, liquid reserved, rinsed and drained
1/2 cup sweet onion, diced
1/2 cup poblano (pasilla) pepper, seeds removed and diced
1/3 cup fresh corn, or thawed frozen corn
2 tablespoons canola oil
1/2 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon oregano
1/4 teaspoon chili flakes
1/4 cup cornmeal
1 tablespoon tomato paste
2 teaspoons reserved pinto bean liquid
1/8 cup green onions, thinly sliced
2 teaspoon cilantro, minced
Canola oil for sauteing
1 cup Vegenaise
2 chipotles in adobo sauce, minced
2 teaspoon adobo sauce, add less for a less spicy aioli
3/4 teaspoon agave syrup
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
4 burger buns, sandwich rolls or pita pockets
Thinly sliced tomato, optional
Thinly sliced avocado, optional
Lettuce pieces, optional
For the the Pinto Burgers:
In a large bowl, mash the beans with a large spoon or fork until about 70% are smashed. Next heat the the 2 TBS oil in a skillet over medium heat. Add the onions, poblanos, and corn. Saute for 5-7 minutes, stirring occasionally until tender and starting to to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1-2 minutes stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.
In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3-4 minutes on each side until golden brown.
For the Chipotle Aioli:
Add all the aioli ingredients into a small bowl and gently fold the mixture until everything is combined. Be sure to do this gently as the Vegenaise will break down and get runny if you stir too intensely. Cover with wrap and set aside.
Spread the inside of each roll with the chipotle aioli, top with a burger and whatever veggies your heart desires. Enjoy while still warm.