If you follow my blog for some time now, you probably figured that some of my posts are more focused on a technical side of cooking – like the one showing you how to make pasta pappardelle. Most of my posts, however, are more in a form of a photo show, where I’m trying to picture my vision of the cooking process, like the one about pumpkin gnocchi. I guess I do it because I simply love food photography, and I think it’s an amazing world of composition, styling, props and different tricks just to show to all of us the beauty of food. I call it”a macro static food” world, and I remember the day when I went with my camera to the birthday party where I was asked to photograph the whole bunch of running kinds! My boyfriend was looking at me and he was laughing to his tears, because I was complaining about the fact the the kids were moving!! After 15 minutes I was fed up and exhausted and said to him ” Can’t they just stop for a second or two?!” I guess this is the comfort food photography gives you. Most of the time it’s static,sic! the burger can get cold, but it cannot run! And you can take your time and decide when you want to take the “hero” shot. Unless you got an assignment and you’re about to take a picture of a hyper active chicken, than yes, you do not have that comfort! Another thing is the inspiration. On many occasions some pictures are in my head way before I actually start cooking- do you have the same experience? With these burgers it was a pure accident, but I was looking for an inspiration and I was ready to cook something new. I come across with this recipe in one of the ladies’ magazines I brought from home and I thought it was not only a good one, but also I could experiment with pictures. So here we are. These burgers are delicious- that’s for sure, but the ingredients gave me also an opportunity to spend some quality time with my camera. Just the two of us 🙂 I hope you are going to like it.
I served these burgers with some caponata, which I brought from Sicily, but in the original recipe you serve it with tomato salsa, and I will share it here with you. Also, the burgers are vegan, but I served them with a bit of thick, yummy Greek yogurt mixed with a drop of lemon juice. Let me tell you- you are not going to be disappointed for sure!
Makes 5 big burgers, preparation time- it depends on how long it takes to cook the beans, for the burgers 15 -20 min
- 2,5 glass of different kind of beans- like on the pictures 🙂
- 2 medium sized onions
- 1 jalapeno pepper- or any other pepper similar to jalapeno- I couldn’t find jalapeno in my grocery shop
- 4 cloves of garlic
- 1/2 a glass of sunflower seeds- fry them a little bit in an iron skillet
- 1 teaspoon of red pepper
- salt and black pepper
- vegetable oil and breadcrumbs for frying the burgers
- 4 big tomatoes- they need to be peeled
- 1 white onion
- 2 big bell peppers
- 1-2 jalapeno peppers
- freshly squeezed lemon juice- you need 1 lemon
- 1 Greek yogurt
- lemon juice
- 2 cloves of garlic
In advance soak the beans for 20 min, and cook them until become tender. When the beans are ready, blend them but leave some not completely blended, to give the burger a texture. Set aside.
Chop the onions and jalapeno pepper, crush the garlic and fry the ingredients together until golden brown.
Combine together the bean mixture and the onions. Add also the sunflower seeds, coriander- chop it, red sweet pepper and season everything accordingly.
When all ingredients are evenly combined start forming burgers, dust them in breadcrumbs and fry until become golden brown.
According to the original recipe this is what you need to do in order to make the salsa:
Chop all ingredients, combine together, add some salt and pepper if necessary and place in the fridge. I believe you need to prepare it in advance, and serve it with the burgers once ready.
Like I mentioned before, I brought some caponata from Sicily so I didn’t make the salsa this time. These burgers are yummy with some yogurt dressing- simply take one yogurt, add a bit of lemon juice, crush the garlic, add it as well and mix all together – it’s ready! Enjoy !