I know, the 4th of July was more than a week ago. I’m behind the times, okay?
My 4th was pretty sweet. I started out by going on a sweltering hot trail ride with Laura. It was our last ride together, since she’s moving to Newport News next month to go back to school. Ambitious chick! It was an awesome ride, I’m so glad we did it!
After a very hot ride, and a very cold shower… well… I had no plans. I know, what 20-something living in the outskirts of D.C doesn’t have plans for the 4th of July? This one! And you know what? it was awesome.
My best friend, Katie, came over with her parents’ dogs, Brynn and Dozer, and the pups had some play time and naps. Shortly after, she and Patrick (her boyfriend, my room mate. Go figure) left for a cookout at one of his friends houses, so Dan and I took it easy, made dinner, and watched way too much Battlestar Galactica. (We’ve recently finished the series. Bittersweet, and also, WHAT THE WHAT?!)
So, what does a girl who doesn’t eat red meat or pork eat on the 4th of July? Glad you asked. I got this recipe for Double Bean Burgers with Avocado Basil Cream from one of my favorite blogs, How Sweet It Is. I’m usually impressed with her recipes, and this one did not disappoint. Even Dan liked them! (He didn’t try the avocado cream though.) So, here’s the scoop:
What You Need:
For the Burgers:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 large egg + 1 large egg white, lightly beaten
- 1/2 cup panko bread crumbs
- 3 tablespoons olive oil
- 4 garlic cloves, minced or pressed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 whole grain buns, toasted if desired
For The Avocado Basil Cream:
- 2/3 cup sour cream
- 1 avocado, chopped
- 10 medium basil leaves, chopped
- 1/4 teaspoon salt
- pinch of pepper
What You Do:
For the Avocado Basil Cream:
Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired.
Mash beans with a potato masher or fork. Add in garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and breadcrumbs, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). I used my spiffy olive oil spritzer. It’s awesome. Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns!