We don’t have a barbeque. It’s something I lament on the days I crave something grilled – steak, fish, or burgers especially – but until I get my act together and buy one, our stove and oven will have to do. Two burgers I made recently didn’t require a grill, or (the usual) ground beef, for that matter.
Black Bean Burgers
My first mistake was choosing the evening after the Wild Boar and Beer BBQ to make them for the first time – exhaustion does not mix well with new recipes. The process of flipping the crumbling burgers was more trying than it had to be, and hoping for a more crispy exterior, I probably cooked them on the stove longer than I should have.
Black bean burgers
The final product was creamy and satisfying – though I think the black bean mixture would have made a better dip (or a spread like Maki’s crostini). More than anything, I learned not to cook when utterly beat.
Turkey Oat Burgers
For a weeknight housewarming with my sisters and Jeff, I wanted a casual but tasty recipe I could prepare in advance, and cook in the oven unattended after their arrival. A recipe for turkey oat burgers fit the bill, and was one that allowed us to incorporate many locally-sourced ingredients – lean ground turkey from Greens, Eggs and Ham, onions from Green Valley Farms, yogurt from Bles Wold, rolled oats from Highwood Crossing, side bacon from Irvings – and lettuce from Kimmi’s garden!
I made the patties and put them in the fridge until I was ready to cook them, which worked well. By the time we had cleared the salad bowls, the main course was ready!
Turkey oat burgers
The burgers came out nice and moist. I have never used rolled oats in burgers before, but it worked well, and punched up the fibre content (in place of breadcrumbs). Amanda commented that bean alfalfa sprouts would have made a good topping addition, and I had to agree.
We will definitely be making these again!