Whip up these delicious vegetarian burgers for your celebrations!
Celebrations for the 4th of July are right around the corner, and we all know that that means barbeques are coming out and beer is chilling in the fridge. If you’re hosting a neighborhood party, colleague gathering, or even just enjoying the day with your family, be sure to add these healthy burgers to the menu.
Serve this meatless black bean burger on a run with hot sauce, lettuce, and tomato!
- 1½ cups cooked quinoa
- 1-15 ounce can black beans, rinsed and drained (or about 1½ cups)
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoons salt
- ¼ cup + 1 tablespoon chunky salsa
- ¼ cup + 2 tablespoons breadcrumbs, divided gluten free if necessary
- Olive oil, for browning burgers
- Add all ingredients plus ¼ cup of the bread crumbs to a food processor. Process for 45-60 seconds, until all ingredients are blended together, but still a little bit chunky. Transfer mixture to a medium sized bowl and refrigerate for about ten minutes. Remove from the refrigerator and stir in the remaining 2 tablespoons of bread crumbs. Form mixture into patties. You will get about 6 patties, depending on the size you make them. Line a large sheet pan with parchment paper and place black bean burgers on. Refrigerator for about 20 minutes.
- Heat a large pan over medium heat and coat the bottom with olive oil. Cook the burgers for about 3-5 minutes on each side, until crisp and heated through. Top with your favorite burger toppings and enjoy!
From the insurance professionals, we hope that you enjoy these delicious veggie burgers on your 4th of July celebrations! So that you can thoroughly enjoy the day, contact the Insurance Agency of Dean Davis in Austin, Texas to get started on your tailored policies.
Enjoy a romantic Valentine’s Day dinner with this recipe!
Whether you and your loved one decide to go out for a fine-dining three-course meal, or you opt to stay in and cook side by side, be sure to whip up this white chocolate raspberry cheesecake for dessert!
This is truly a gift that you cannot go wrong with!
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/3 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1 package (10 to 12 ounces) white baking chips
- 1/4 cup seedless raspberry jam
In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
From the Insurance Agency of Dean Davis, we hope that you and your loved one enjoyed this recipe! For all of your insurance needs in Austin, Texas, contact us today!
Barbecue season is in full swing! The hot weather means more time spent outdoors with friends and family. Having the perfect BBQ recipe on hand can ensure that you are prepared for any summer time get together. This BBQ Brisket recipe is sure to be a hit with everyone at your next BBQ.
- 1 beef brisket (5 to 6 pounds), with a layer of fat ½ inch thick
- 1 tablespoon coarse salt
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground cumin
- Rinse the brisket under cold running water and blot it dry with a paper towel.
- Combine the salt, chili powder, sugar, pepper, and cumin and mix with your fingers. Rub the mixture on all sides of the brisket. Wrap the brisket in plastic and let sit in the refrigerator for a minimum of four hours.
- Preheat the charcoal grill on low. When ready to start cooking, place 1-½ cups of hickory or mesquite chips on the coals.
- Place the brisket, fat side up, in an aluminum foil pan, or make a pan by doubling up heavy-duty aluminum foil. Place the pan in the center of the grill and cover.
- Baste the brisket from time to time with the fat and juices that drip into the pan. Make sure to add 10 to 12 fresh coals and wood chips every hour.
- Cook the brisket until it is tender enough to shred with your fingers, about 6 hours. It may take up to 8 hours depending on the size of the brisket and heat of the grill.
- Remove the brisket from the grill and let rest for 15 minutes. When slicing the brisket, make sure to cut across the grain.
The Insurance Agency of Dean Davis, located in Austin, Texas hopes your brisket is the hit of you BBQ. They also encourage you to contact them for all your insurance needs.