On Monday evenings, runners, walkers, kids in strollers and wagons, and the occasional dog gather on the patio at Maynard’s.
They follow a path through downtown, returning to the patio by 7 p.m. in time for prizes to be awarded – Meet Me at Maynard’s T-shirts, caps, and gift certificates. Many of the restaurants offer discounts to participants, urging them to linger downtown.
My sister and I have made this our Monday night tradition lately; after the walk, we pick up a $4 black bean veggie burger in the market before heading home — my inspiration for this recipe. Live music wafting over the patio, the occasional train roaring by, hanging out with like-minded souls who decided to leave the couch and get some exercise, it’s a great weekly event. Thanks to the Southern Arizona Roadrunners for making it happen.
A similar event sponsored by SAR, the Marana Parks and Rec Department, and several Marana businesses is Meet Me at Boston’s (Arizona Pavilions) on Wednesday evenings. Like the downtown event, it’s free – no cost, and lots of discounts and prizes for participants.
Enough about my walking adventures, back to the kitchen.
I must admit that I’ve served store-bought veggie patties, but I think I’ll stick with this inexpensive option in the future — so much more flavor, and the most difficult part is washing the food processor.
Northwest resident Lois Britton also writes about her culinary adventures at http://FoodLoveLanguage.blogspot.com">http://FoodLoveLanguage.blogspot.com. Have a question or a food related story to share? Contact her at FoodLoveLanguage@gmail.com.
Black bean veggie burgers Ingredients
15-ounce can black beans
3 cloves garlic
1/2 onion, quartered
1/2 red bell pepper, quartered
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon chili sauce
3/4 cup bread crumbs
Preheat oven to 425 degrees.
Combine all ingredients except oil in food processor, run until well combined but not totally smooth.
Line a cookie sheet with foil, brush with vegetable oil.
Form the bean mixture into four patties. I sat a 3-inch round (they’ll spread a little as they bake) cookie cutter on the sheet pan and used it as a form, filling and packing the bean mixture. Smooth off the tops, lift off the cookie cutter.
Brush the tops with oil.
Bake 10 minutes, flip burgers, brush tops with oil, bake 10 more minutes.
Serve on a bun with the usual burger condiments.