Black beans and rice give these patties some heft, not to mention serious amounts of fibre. The creamy avocado topping marries perfectly with the burgers and delivers a laudable amount of heart-healthy monounsaturated fat.
3 cups (750 mL) cooked or canned black beans, rinsed and drained
1 cup (250 mL) cooked whole grain rice
1 medium-sized carrot, shredded
1/3 cup (80 mL) ground flaxseed
1 large free-range egg
2 garlic cloves, chopped
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) sea salt, divided
1/4 tsp (1 mL) black pepper
Grapeseed oil for grilling
6 whole grain buns (optional)
1 large avocado
Juice of 1/2 lime
2 Tbsp (30 mL) finely chopped cilantro
1/4 tsp (1 mL) cayenne, or to taste
1 medium-sized tomato, seeded and chopped
Add black beans to food processor container and blend until broken down but not completely smooth. You can also use a potato masher. Add rice, carrot, flaxseed, egg, 1 garlic clove, mustard, cumin, 1/4 tsp (1 mL) salt, and black pepper; pulse until well combined. Form mixture into 6 equal-sized patties.
Preheat grill to medium. Brush burgers with oil and grill for 5 minutes per side, or until they have developed a crispy crust. If using buns, heat them on the grill for 1 minute, or until toasted.
In small bowl, mash together avocado, lime juice, 1 garlic clove, cilantro, cayenne, tomato, and remaining salt. Serve black bean burgers topped with guacamole.
Each serving contains: 263 calories; 12 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 35 g total carbohydrates (2 g sugars, 13 g fibre); 221 mg sodium
Back in black
Black beans are an excellent meat substitute. These little black beauties contain high amounts of protein and iron. They’re an excellent source of energy for vegetarians who may have difficulty obtaining enough of these important nutrients in their diet.
source: "Veggie Burgers", alive #370, August 2013
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.