Saturday, February 27, 2010

YUCATAN BURGERS

1 small butternut squash (about 1 ½ lbs.) cut in half
3 cups bread crumbs  (maybe add some oatmeal and decrease bread crumbs)
2 TB olive oil or canola oil
1 chopped onion
2 cloves garlic, minced
1 tsp oregano,    
1 tsp coriander
1 can red beans, rinsed and drained
½ cup chopped cilantro
1 TB lime juice
1 tsp salt 
½ tsp pepper
Preheat oven to 400, put squash cut sides down on a baking sheet and bake for 45 minutes.  Remove squash from oven and let it cool.  In a large skillet, heat 1 TB oil over medium heat and add onions and sauté.  Add garlic, oregano, coriander and sauté for 2 minutes more.  Put mixture into food processor and add cooked beans & cilantro.  Run the machine in spurts until ingredients are chopped, not pureed. 
When squash is cool, spoon it out and discard seeds.  Chop the squash and add it to beans and onions.  Add lime juice, salt, pepper and 3 cups bread crumbs and mix well with your hands.  If mixture is too wet to form patties, add more bread crumbs.   Form patties and place on cookie sheet (I usually put down parchment paper) and bake in a 350 oven for 15 – 20 minutes until done.  Or you may pan fry on stovetop – 4 minutes on each side.  Makes 6 burgers.

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