Roommate dinners ARE on Sunday, and my roommates did eat them on Sunday. Now you may be asking yourself why I didn't eat them on Sunday with my roommates.
Let me tell you a story. It was my turn to make dinner on Seis de Mayo, but Cinco de Mayo kicked my butt hard. Like I never want to have another margarita, hard. Yet, in my post-margarita-haze, I was still able to make a delicious dinner! There was a lot of laying on the couch in between steps, but dinner made it to the table and I went to bed. Sunday was not my proudest of moments.
The burgers were delicious! A little bit spicy from the cayenne (Stacey and Ruth claim they tasted no spiciness, but we have different palates) and soft from the beans. You could really taste the cilantro and I loved how you could see the bits of corn, cilantro, onion, and bean throughout the slider. They just scream healthful! The avocado mayo was the perfect condiment with a bit of sass and lot of flavor. The homemade buns were amazing, but more on those in another post!
Yes, this menu had originally had more extensive plans, but whatevs.
- Black bean sliders with avocado mayo (recipe below)
- Homemade buns
- Asparagus grilled with oil, salt, & pepper
Black Bean Sliders Adapted from Mother Thyme Yield - 12 sliders (feeds 4-6 people)
2 cloves of garlic 1 cup white onion (1/2 medium onion) 1/2 cup frozen corn 2 15.5 ounce cans black beans, rinsed and drained 3 tablespoons catsup 1 tablespoon soy sauce 2 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 2 tablespoons chopped cilantro 1 teaspoon salt 15 grinds of fresh pepper 2/3 cup Panko bread crumbs olive oil for sauteing
- Finely chop the garlic and the onion.
- Add about a teaspoon of oil to a saute pan and saute the garlic and onions until tender and translucent. Turn off the heat and add the corn into the pan. Set aside.
- Drain and rinse the black beans. Place in a medium sized bowl and use a potato masher to smush the black beans into a chunky paste. Add in the catsup, soy sauce, cumin, cayenne, cilantro, salt, and pepper. Mix well.
- Mix in the sauteed mixture. Add in enough bread crumbs to dry the mixture.
- Use a standard ice cream scoop to make 12 equal balls. Flatten each ball and place in the fridge for about 1/2 hour.
- Meanwhile, make the avocado mayo.
- Add some oil to the saute pan and cook the patties 6 at a time until they are thoroughly browned on both sides, about 5 minutes per side.
Avocado Mayo 1 avocado 1/2 cup light mayo juice of one lime 2 tablespoons chopped cilantro salt and pepper to taste
- Combine all the ingredients into a small bowl. Use a fork to smush together.
- Cover and keep chilled in the fridge.
- Spread on rolls, add a few slices of tomato, and top with the cooked patty.