I have a slight obsession with spices.
They’re a flavor powerhouse. It’s amazing what a pinch of ground up goodness or dried plant pieces can do for a dish.
Combine some spices and you’re on the way to something wonderful.
While I love making my own spice blends, I’ve realized that the pre-mixed masterpieces save me time and money. When I make my own blends on the fly I often end up creating more than I need, but not enough to save.
This is why I was so excited to stumble across a blogger contest from Healthy Solutions Spice Blends.
Their blends celebrate spices in their natural form, no preservatives or fillers, and most of the creations are sugar and salt-free. For my entry I chose the Ultimate Burger blend. It’s loaded with onion, garlic, bell peppers, spices, and vinegar. Just a whiff of this stuff makes you feel like you’re biting into a juicy burger. As you know, I’m a go-overboard kind of guy. I didn’t want to do a regular burger.
Veggie burgers aren’t my thing, but I did have a mouth-watering black bean burger from a restaurant recently, so I used that for my inspiration.
Black beans are packed with protein and they’re much cheaper than ground beef, turkey or chicken, all pluses in my book!
For the contest, I created black bean and corn burgers with Ultimate Burger fries!Here’s what you need for the burgers:
- 2 cans of low-sodium black beans, drained and rinsed
- 1 cup of frozen corn, thawed
- 4 oz. pepper jack cheese, grated
- 1 cup of pinko breadcrumbs
- 1 egg
- 2 tsp. Worcestershire sauce
- 2 1/2 Tbsp. Healthy Solutions Spice Blends Ultimate Burger
- 1 avocado (topping)
- Red onion slices (topping)
- Your favorite salsa (topping)
- 1 lime, cut into wedges (topping)
- 2 Tbsp. butter for cooking
- 4 good burger buns
Here’s what you need for the fries:
- 1 Tbsp. Olive oil
- 2 tsp. Healthy Solutions Spice Blends Ultimate Burger
- 2 Russet potatoes, washed and dried
Preheat your oven to 425.
Cut the potatoes into spears.
Put them on a cookie sheet lined with non-stick foil and toss with the oil, salt, and seasoning. Roast for 35-40 minutes, flipping halfway through.
While the fries roast, make the burgers.
In a bowl, use a potato masher to smash the black beans. You don’t want to purée the beans. You should see little bits of bean in there.Add the cheese, the egg, the panko, and the Worcestershire. Mix with your hands.
To the mashed mix, add the corn and the Ultimate Burger seasoning. Use your hands to combine. In the bowl, use your fingers to create a cross through the mixture. This separates it into fourths, or four burger portions.When there’s about 20 minutes left on your fry time, heat the 2 Tbsp. butter in a large non-stick pan set over medium-high heat.
When it melts, form each fourth of the black bean mix into patties and place them in the hot butter. Cook 6-7 minutes per side or until each side has a golden crust.Toss the buns in the hot oven (with the roasting fries) for 4-5 minutes to toast.
Serve the black bean and corn burgers on the toasted buns.
Top with avocado and red onion slices, a squirt of lime, and a spoonful of your favorite salsa. The burgers are surprisingly meaty.
You get a pop of sweetness from the corn and a little something extra from the Worcestershire. The cheese adds just a bit of moisture. The Ultimate Burger blend packs each patty with a wave of flavor that saves you time and money.
You’ll love the fries. They’re crispy on the outside and fluffy on the inside. You can see the seasoning and taste all the spices. They pair perfectly with the burger.
I did all of this with one packet of the Ultimate Burger blend, and I still have some left!
Give beef a break and give this Ultimate Burger blend a try with my recipe!
Tip: You can freeze the cooked black bean burgers. Just cool them, wrap them tightly in foil and then store in a freezer bag. To reheat, thaw and sear in butter.