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Christmas is over. Now, last thing I would do is cooking or speaking about food. I’m going to refer you straight to the recipe box for this recipe since I can’t even think about food without feeling nauseated!

Hopefully, these pics are self explanatory. The title speaks for itself, right?

Even though I tried to limit the damages thanks to smaller portions, I still drag my body around the house like a food stuffed heavy sack.

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Christmas is a story of tons of courses, sweets, sides, drinks. It’s a binge day mitigated by a blaze of sacredness in the form of greetings. Cynical me.

I know, I know, it is so much more for many of us. Rest and time spent with family, for example. Here in Napoli, living rooms are not only set up for the greatest lunch of the year, they also host the most honored Neapolitan holiday pastime called Tombola (a sort of bingo).

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But let me go straight to the point: religion has no role in these Christmas holidays. Everybody can notice how less and less predominant religion is becoming in years. With so much food on our tables and all the shopping craze before Christmas, we can only see the festive side of it. And that’s fine to me: I’ve always seen party & religion as a rather tacky association.

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After a long day of continuous rain, sunshine is taking possess of the sky over Napoli again. It’s a great day to have walk and start a restoring diet :). What are you going to eat in the next few days? 

Double Bean Veggie Burger

Ingredients

  • 1/2 7 oz can of black beans, drained and rinsed
  • 1 14.5 oz can of red kidney beans
  • 2 Tbs. minced white onion
  • 1/2 cup corn thawed
  • 1/2 cup whole wheat breadcrumbs
  • 1/2 teaspoon Cumin ground
  • 1/2 teaspoon Coriander ground
  • 1/3 cup chopped cilantro
  • 4 Tbs. Tabasco
  • 4 buns lightly toasted
  • 1 egg
  • 4 sliced cheddar cheese
  • mixed greens
  • 1 avocado to mash
  • coarse salt to taste

Instructions

  • In a large bowl, add the beans and mash with a fork. Add the finely chopped onions, breadcrumbs, corn, cilantro, 2 Tbs. tabasco, egg and a pinch of salt. Mix to combine, add more breadcrumbs if needed.
  • Using your hands, form the mixture into 4 patties. Arrange on a oiled pan and cook for 3-4 minutes. Carefully flip, add the cheese on top and cook for 3-4 more.
  • Grill the cut sides of the buns until toasted, around 1 minute. Smash the avocado and spread it on the bottom of each toasted bun.
  • Set the veggie burgers on the bottoms, top with greens, onion slices, cherry tomatoes, more Tabasco sauce and cover the burgers with the buns.

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7 Comments

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  1. I want you to know not only have I made this once a week since I discovered this recipe, when I wanted comfort food for dinner, I chose this. Thank you!