Wednesday, July 7, 2010

California Black Bean Burgers and Sopapilla Cheesecake

Ok, so I know this will only be the third set of recipes I've posted on here, and it's the second type of burger, but it's summer! That's where burgers belong. I absolutely love this burger recipe, and have modified it a tiny bit to suit my tastes. Feel free to do the same!

Black Bean Burgers

1 15 oz. can whole black beans, undrained (I like to buy the kind that have jalapenos already in them!)
1 4 oz. can green chiles
1 egg
1 C plain breadcrumbs
1 tsp chili powder
1/4 C cornmeal
2 T vegetable oil

We like to put pepperjack cheese and avocado on our burgers but you can put whatever you like: mayo, salsa, mustard, lettuce, tomato, etc.

Blend beans in food processor or blender until mashed. Add chiles, bread crumbs, chili powder and egg. Shape into patties and coat with cornmeal.

Heat oil in skillet or grill pan over medium heat. Cook patties 5-10 minutes, turning once, until cooked through. If you're adding cheese, throw it on there and cover the burgers for a minute or so until the cheese melts.

Sopapilla Cheesecake

8 oz. cream cheese
1+1/2 C sugar
1 t vanilla
2 packages of crescent rolls
1/2 C butter
1 t cinnamon

Heat oven to 350 degrees.

Mix cream cheese, 1 cup of the sugar and vanilla. Press on package of crescent rolls into the bottom of a 9 x 13 pan. Spread the cream cheese mixture on top and lay the remaining strips across the top.

Melt the butter and drizzle over the top (you may have some left over). Mix cinnamon and the rest of the sugar and sprinkle over the top.

Bake for 25 minutes!

This tasty treat comes courtesy of the Austin Tri-Ward Cookbook I got for Christmas from Andrea! It's amazing!