And mine are burgers.
Not McDonalds-fast-food-flattened-sad little burgers, but big juicy ones with loads of toppings. And a side of fries. Don't forget the pickle.
If the husband and I are going out to happy hour, I'm likely ordering a burger. With sweet potato fries. And I could probably eat a burger a few times a week. But I know that it's not quite the healthiest option, which is why I made a modified version this week, which ended up being just as delicious.
black bean burgers with non-fried potato fries
black bean burgers1 can low sodium black beans
2 tbs light mayo
1 tbs bread crumbs
1/4 cup fresh cilantro
2 tsp cumin
2 tbs hot sauce
flour for dusting the patties
2 tbs olive oil
rinse black beans and mash 'em well with the mayo. (it doesn't need to be perfectly mashed, a few chunks is still cool) // add bread crumbs, cilantro, cumin, hot sauce mix well // sprinkle your hands with flour and make 4 or 5 patties. dust with flour // cook in olive oil over medium heat, about 3 minutes per side or to desired doneness // serve on a bun, or stuffed in a pita topped with salsa
not-fried french fries
4 or 5 potatoes, scrubbed
seasoning -- I use sea salt and cumin
1 to 2 tbs olive oil
slice your taters lengthwise and then chop into fry-like sticks // toss with olive oil & your choice of seasoning in a large bowl // cook on a cooking tray (you may want to spray it with non-stick spay) at 450 degrees for 30 minutes, flipping fries half-way through. Depending on the thickness of your fries, you may have to bake them longer or shorter.