Do you know what my favourite time of the day is? Dinner time! It is the moment where I get to sit with family and/or friends, eat, drink, chat and enjoy winding down after a day of work. I don’t cook super elaborate recipes, but I enjoy whipping up easy meals. This recipe is from PintsandPlates.com which has recently become a great source of delicious experiments.
The site is chock full of great recipes, but it also teaches you about beer pairing, which is a concept I wasn’t overly familiar with until I discovered PintsandPlates.com. For today’s meal, the site recommended a grapefruit shandy, so I headed to my nearest store and procured a 6-pack of grapefruit shandy…
At this point I hear you ask “why is she waxing lyrical about burgers and beer?” – and to this I will say to you: try this pairing. The floral citrus aroma of the grapefruit shandy elevates the fruit and spice components in the dish, offering a totally new take on the classic burger and beer. It all feels lighter, fresher and brings a slice of Summer on your table.
Recipe below serves 6.
1 tablespoon canola oil | 1 cup red onion, diced | ½ teaspoon red pepper flakes | 1 cup mango, cubed | ½ cup red bell pepper, diced | ½ cup water | ¼ cup golden raisins | 2 tablespoons apple cider vinegar | 1 tablespoon fresh ginger, peeled and grated | 1 tablespoon light brown sugar | 1 teaspoon curry powder
In a saucepan, heat oil over medium heat. Sauté onion and red pepper flakes until onion has softened, about 3 minutes. Add mango, red bell pepper, water, raisins, vinegar, ginger, sugar, and curry powder. Bring to a boil then reduce heat to a simmer and simmer for 20 minutes, stirring occasionally until water has reduced and mixture has thickened. Remove from heat.
black bean burgers
1 teaspoon extra virgin olive oil | 1 cup quinoa | 1 ¾ cup water | 2 15-ounce cans black beans, rinsed and drained | 2 large eggs, beaten | ½ teaspoon ground cumin | ½ teaspoon chili powder | ½ teaspoon salt | ½ cup breadcrumbs | 1 tablespoon canola oil | 6 whole wheat burger buns, sliced in half | 6 teaspoons mayonnaise | 6 lettuce leaves
Rinse quinoa under running water. Heat oil in a medium pot over medium heat and toast quinoa until dry, about 3 minutes. Add water, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until water has absorbed and the quinoa is fluffy. Allow to cool.
In a food processor, puree one can of beans. In a large bowl, stir to combine cooled quinoa, both cans of beans, eggs, cumin, chili powder, and salt. Add breadcrumbs and stir until just combined.
Divide mixture and form into 6 patties.
Heat canola oil over medium heat. Sauté patties for 4 minutes per side until browned. Spread mayonnaise on the underside of the top buns then place patties on the bottom bun, top with a large spoonful of chutney, a leaf of lettuce, then top with top bun. Serve.
In collaboration with PintsAndPlates.com #ad