In Atlanta we have weekly events called “Screen on the Green.”

 

They put up a giant screen in the city’s largest park and project classic films.  Everyone comes out early with their Frisbees, dinner, and bottles of wine.  It’s a lot of fun!

Last night’s movie was Imitation of Life.  My beverage of choice was a beer from one of my breweries – Hitachino.  I noticed on of their beers on a menu at The Porter and had to try it, as I’d never seen a Japanese white ale!  They make a fantastic ginger ale as well – unlike many gingers, it isn’t too sweet for my taste.

Last night I tried the Red Rice brew for the first time.  I really liked it!  It is a light, crisp red beer with a bread-y taste and a refreshing hint of strawberries.  YUM.

It was fun hanging out with my friend and celebrating (almost) making it through another work week.  Too bad we can’t do this every night!

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Wayyyy back in the day (translation: college), I used to eat burgers weekly.  I also ordered the bacon-blue cheese version.  With fries and a side of ranch.  It’s been a while since I’ve eaten that much red meat in one sitting.  I’ve nearly cut the stuff out of my diet completely.  Way before cutting out the red meat, I did stop the blue-cheese-bacon-bomb burgers.

Fast-forward to the healthier life and I’ve learned to love homemade bean burgers.  One of my favorite parts about a good burger has always been melty cheese and a salty-spicy bacon taste.  I’ve come to realize that my lifestyle change doesn’t mean I can’t still enjoy those flavors!

 

Top 3 Tips for Bean Burger Enjoyment:

• Use high-quality blue cheese – the flavor is more pronounced, so you don’t need such a massive amount
• Add paprika for a spicy-smoky taste that satisfies almost like bacon
• Add other fun flavors to make the bean burger more “fun” – make them spicy, herb-y, Mediterranean-inspired, Italian… beans actually allow added flavors to shine more so than beef does.

My blue cheese of choice?  Montchevre Chevre in Blue.  It was suggested to me by Matt, who has never led me astray in the cheese department!  Roaring 40’s Blue would also be great, or a cheese from another family.  I’m thinking a sun-dried tomato herbed goat cheese…

 

As far as the fries and ranch… I think I grew out of that (ranch now sounds soooo unappealing to me).  I enjoyed my burger with my Butternut Rosemary Hummus and celery.  And a side of work.

Then, after a tricep/chest workout, I went back for Round 2 with a fried egg on top.  Gotta get that protein!

 

Tomorrow I’m going with a side of sweet potato chips to compliment my leftover burger.

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Blue Cheese-Stuffed Black Bean Burgers

• 1 can black beans, rinsed
• 1 tsp apple cider vinegar
• 1/4 C walnuts
• 1/4 C whole wheat flour
• 2 garlic cloves
• 1/3 C cilantro
• 1/2 C red pepper, chopped
• 1/4 C onion, chopped
• 1/2 tsp paprika
• S+P, to taste
• 1 oz blue cheese

Preheat over to 400 degrees.  Line a baking sheet with parchment paper or foil.

Pulse black beans, vinegar, walnuts, flour, cilantro, and garlic together in food processor until beginning to stick together. Add red pepper, onion, paprika, salt, and pepper and lightly pulse until just mixed (can also mix by hand).

Form 4 patties, leaving ~1/3 of the mixture behind.  Place patties on prepared baking sheet.  Top the burgers with blue cheese, keeping the cheese closer-ish to their centers.  Add remaining bean mix to the top so that the cheese is covered and press lightly to mold together.

Bake 10-12 mins on one side.  Using a spatula, flip and bake an additional 5-6 mins.

Makes 4 burgers.

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A few hours to go before fun, sunshine-filled weekend!!!

***Updated to urge you to check out Act Fast Chef and the Friday Edition love she gave me!***

Do you like bean burgers?  

Do you prefer to make your own or order out?