I don’t know what it is but whenever I drink The Goose, I immediately become bloated.
This only happens with Grey Goose which means now I gotta find a new sponsor.
Whatever, it’s Labor Day.
Summers final cookout and I’ve decided to send it off with my first veggie burger.
Can you believe I have never made a veggie burger in my life?
I mean I strayed away from making burgers with meat a long time ago.
Like I’ve done salmon burgers and big ass crab cakes..
But never really just went all veggie, you know?
Because you know what, as sad as it sounds, a veggie burger isn’t something a lot of people know how to make.
They don’t do it right.
The burger just doesn’t taste right.
Yet one thing I’ve learned about women of my generation is that one of us is still gonna want a goddamn veggie burger.
Guys, if you want to upgrade the level of ass in your life…
Like if you’re a 6 and wanna upgrade yourself to a 8 or 9, you gotta learn how to make a good veggie burger.
If you learn how to do that you’ve just increased your chances by like 30%.
By the way, no problems with Bourbon.
No problems at all…
Spicy Black Bean & Quinoa Burgers with a Poached Egg
What I Used.
1 cup Quinoa. 1 can Cooked Black Beans (thoroughly rinsed and strained). ½ cup Diced Green Onions. 2 Serrano Peppers. ½ cup Panko Breadcrumbs. 2 Eggs. 2 tbsp Red Wine Vinegar. Olive Oil. 1 tsp Cayenne Pepper. 1 tbsp Smoked Paprika. Salt. Pepper.
What I Did.
Cook the quinoa:
1 cup quinoa in 2 cups water.
Bring to a boil, then cover and reduce heat to a simmer for about 15 mins or until all the water is absorbed.
Remove from heat and set aside to cool for a few mins.
In a large bowl, add the black beans, diced green onions, diced serrano peppers, panko breadcrumbs and the now-cool quinoa.
Sprinkle in the salt, pepper, cayenne pepper, garlic powder & smoked paprika.
Taste the mixture and adjust seasonings as needed.
In a small bowl, beat 1 of the eggs.
Pour in the beaten egg into the quinoa mixture.
And using a masher or just your hands, mix.
Don’t worry if you can’t flatten the beans, it’s not a big deal, trust me.
I just slapped on some latex gloves and hand-mixed – long nail problems.
Heat some olive oil in a large saute pan, adding enough oil to coat the bottom of the pan.
Place the patties in the pan, spacing them evenly apart.
Adjust the flame to medium and cook for about 5 mins or until the side down is golden-brown.
Flip and saute the other side until equally golden brown.
If you’re poaching the egg, fill a med pot about halfway with water and add the red wine vinegar to it.
Bring to a boil.
Crack the egg into a shallow bowl.
Then with a wooden spoon, stir the boiling water in quick, large circles so it looks like a whirlpool.
Carefully slip the egg into the whirpool of water, allowing the white edges to curl around the yolk.
Let it cook in the hot water for about 1 min then remove with slotted spoon.
Serve by stacking a patty on top of another, topping with the poached egg and a little cilantro on top.
Trust me – you make this for someone, they’ll thank in you in person and in writing.
This made about 6 thick patties.
And it’s healthyyyy 😀