With spring right around the corner, i have been taking advantage of the warmer temperatures in the city around lunch time. Usually, I take a walk, pick up a cup of coffee, walk back to work and eat my lunch.
I took a detour and decided to go to Billy’s Bakery for a coffee.
…and a cupcake for Patty. Cuz she’s the best.
As i was getting my coffee card punched, someone came out of the back area with a ginormous and freshly made Peanut Butter pie.
I couldn’t stop staring at it.
“Okay, so a small coffee and a chocolate frosted cupcake. Anything else?”
::silence::
“Ma’am?”
Ugh, don’t call me ma’am! Can i get a slice of that heaven?
“Sure. For here? or to go?”
And because it was a gorgeous day and the sun was shining in the bakery, i decided right then and there that lunch would be a slice of pie in a sun drenched bakery parlour with a fresh cup of coffee.
Since the pie was just made, it was a bit difficult to slice… and i ended up with this peanut buttery mess.
but oh, what a delicious mess. I could barely eat half of this. Its rich. and Delicious. I gladly took the other half back to work to share the calories with some of my dearests. What i didn’t expect was to create a peanut butter pie obsession amongst my coworkers… and to have that same pie the very next day for lunch with my office wife, Karen.
I am definitely not the type to go and have dessert for lunch. I like to keep things balanced (like one beer in each hand kind of balanced) and after having such a RICH lunch, I wanted something healthy for dinner.
Healthy and quick.
I found a can of black beans in the cabinet and took a stab at some black bean Burgers.
Black Bean Burgers(makes 4 burgers)
Ing:
1 can of black beans (rinsed and drained)
1 small onion (diced)
1 cup of panko
1 egg
1 tsp garlic powder
2 Tablespoons water
salt
In a medium bowl, smash black beans into a lumpy paste. I found that while doing this with my potato masher it took a really long time- so i used my hands. Squishing the crap out of these beans was oddly satisfying.
Fold in the onions. Followed by the egg, panko, garlic, water and salt. Mix till all ingredients are fully incorporated into the smushed beans. The mixture should be sticky. If its too wet, add a little more panko and if its too dry, add water 1 Tablespoon at a time until its sticky and mushy. Divide into 4 equal servings. Roll each portion into a ball and flatten with you hands into a burger patty.
I pan fried these in extra virgin olive oil 4 minutes on each side over medium heat to form a nice crust on the outside to keep the burgers intact.
They look like stuff you get at the grocery store dont they?
Sprinkle with your favorite cheese (cheddar for me) and serve on a bun, or crumbled over a salad, or eat as is. This was my first homemade veggie burger and i am very pleased with the results!
I’m sure they freeze well- but i have intentions of having a burger every day for lunch. 🙂
I grilled some zucchini and boiled some whole wheat pasta while the shrimp were soaking up tasty goodness.
Heat a pan and add a few drops of roasted sesame seed oil ( man this oil is deliciously fragrant when its heated!) And then throw in 1/2 a cup of rice. While you get the sesame oil lovin on the rice, defrost the veggie burger in the microwave for 20 seconds. 
After its defrosted, Crumble it over the rice. Give it a few folds to get the sesame flavor on the crumble.
I nuked a Dr. 
Crumble veggie burger into the eggs. and move it all 
As a side dish for lunch 
Food Snob 2.0 