I realized yesterday that all of the meals I planned for this week were vegetarian – totally unintentionally. Well, not 100% unintentional, I suppose. I have been trying to eat less meat, especially since poultry has begun to ick me out. I even briefly considered doing a full-on 2-week vegan experiment for kicks, but, alas, cheese won out in that debate. My real goal for this week’s meal plan (a process on which I intend to do a separate post) was to cut the grocery budget a bit, and cutting meat is the best way to do that.
This black bean and quinoa burger appealed to me as soon as I saw it in its reincarnated form as quesadillas on foodgawker. I love the idea of “round 2″ recipes, especially since I have less and less desire to spend an hour in the kitchen at the end of a long day.
We both really enjoyed the burgers, but since I didn’t change much about the recipe, I hesitate to post it here. BUT, then I remembered the original purpose of this blog for me – to document recipes that I would like to make again. These burgers definitely fit in that category. We served them on toasted english muffins (probably my favorite sandwich vehicle) with some cilantro-lime mayonnaise, lettuce, and tomato. Avocado and sriracha would have been nice additions too.