Our daily trivia questions during morning announcements this past week featured the origins of various nursery rhymes; did you know, for example, that Humpty Dumpty was written about King Richard III?
Yesterday’s question featured that old woman who lived in a shoe with all those kids. My students thought that this woman ‘had a bunch of kids, KISSED them all GLADLY and sent them off to bed.’ They were horrified and shocked to hear the original nursery (NURSERY rhyme: for CHILDREN!) which says that this creepy woman ‘WHIPPED them all SOUNDLY and sent them to bed without any bread.’ Will my ranting ever end?! (click HERE if you want the full force of ranting.)
Anyway, on to more pleasant thoughts: Bean and Mushroom Burgers
Here’s what you need:
2 t olive oil
1 onion, diced
2 cloves garlic, minced
1 bunch of green onions, chopped
1 C fresh mushrooms, diced
½ t cumin
1 15 ounce can of pinto beans, drained and rinsed
2 t fresh parsley
Salt and pepper
Here’s what you do:
Sautee the onions and green onions for a few minutes. Add the mushrooms, garlic and cumin and cook until the mushrooms are very soft and tender. Set this mixture aside.
Mash the beans with a fork until they are all broken, but don’t mash them to a puree. You do want some lumps of beans left. I used a shallow plastic Tupperware-type bowl and a fork for great results.
Combine the mushrooms, beans parsley and salt and pepper to taste. Shape the mixture into 4 small patties. I have found that if you let them sit in the fridge for a few hours before frying, the result is better. When ready, fry them carefully in a bit of oil, turning once. If you use a cast iron pan, you may place them in a hot oven for about 10 minutes after browning them. This help them retain their shape.
I don’t know about you, but I love to eat my bean burgers with a fork or wrapped in a tortilla. Buns are just too much starch for a bean burger.
Give this one a try! It was really great!