I Made Thug Kitchen's Smoky Bean and Spinach Burgers!

WHAT TIME IS IT KIDS?

Hot damn I loved Colecovision as a child.

 

 

This recipe, from the hilarious, health-conscious, delicious, and profane Thug Kitchen (First cookbook drops Fall 2014! Mark your calendars....) turned out some tasty burgers, my friends.

 

 

Let's relive and reflect, shall we?

 

 

The lineup of YUM-O ingredients.

 

I love recipes that give me an opportunity to use my appliances; they make me feel like a culinary veteran who got her money's worth. I unearthed the food processor, busted out the spinach/chopped onion/ liquid smoke/smoked paprika/etc., and commenced to hustlin'.

 

 

 

This doesn't look particularly appetizing right after pulsing, but it tasted fantastic. Plus, as Thug Kitchen points out, you can experiment with herbs and spices and taste to your heart's content before cooking since there won't be any pesky E. coli lurking about; unless a poltergeist drags a raw chicken across your counter and you're too irresponsible to lay down some disinfectant.

 

 

Baked to golden brown goodness. No pan-frying for these fiber-rich MFers. The recipe gauges that you'll need about 20 minutes on each side if you're baking full-sized patties instead of sliders - I needed 28 or so.

 

 

This friggin' roll left something to be desired so kindly ignore it. There's that smoky, sumptuous patty topped with melted Daiya cheddar, pickles, and katt-supp.  

 

Next time you're in the mood for a Boca burger, consider this instead!  Simple, filling, nutritious, and lasts through the week (recipe makes 16 sliders/8 patties - or you can double the recipe and cover yourself for lunch AND dinner - whuuuut?!).  By the way, these are perfect with sliced avocado.