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Yucatan Burgers - Em can cook?

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October 9th, 2006

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12:13 pm - Yucatan Burgers

1 small butternut squash (about 1 1/2 pounds) cut in half
7 slices stale or toasted sandwich bread
2 tablespoons canola or corn oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground coriander sees
1 1/2 cups (one 15-ounce can) cooked, drained, and rinsed red beans
1/2 cup chopped cilantro
1 tablespoon lime juice (from about 1/2 lime)
salt and pepper to taste

*Note* In this recipe you may substitute black or pinto beans for the red beans. Also it is recommended to serve the burgers on Kaiser rolls or hamburger buns.


1) Preheat oven to 400 degrees. Place one half of the squash cut side down on a baking sheet, and bake the squash for 45 minutes or until the flesh soften. Remove the squash from the oven, and let it cool.

2) While the squash cools, break the bread into pieces, and whirl them into crumbs in a food processor. Transfer the bread crumbs to a bowl.

3) In a skillet, heat one tablespoon of the oil over medium heat. Add the onions, and saute them, stirring occasionally, for five minutes or until they soften. Add the garlic, oregano, and ground coriander, and saute for exactly two minutes more. Put the mixture into the food processor. Add cooked beans and the cilantro, and run the machine in spurts until the ingredients are chopped (not pureed). Transfer the mixture to a bowl.

4) When the squash is cool, spoon out and discard the seeds. Spoon out the flesh, chop it well, and add it to the bowl of beans and onions. Add the lime juice, the salt, the pepper, and 3 cups of bread crumbs to the bowl and mix well with your hands. If the mixture is too wet to form patties add more bread crumbs.

5) In a large skillet (preferably not non-stick), heat the remaining 1 tablespoon oil over medium heat. Form the mixture into patties. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes. Flip the burgers, and cook about 4 minutes more. Serve the burgers immediately.

Taken from Vegetarian Planet by: Didi Emmons
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