Archive for January 20th, 2010


Guajillo Chili Sauce


4 dried guajillo chili pods, deseeded, toasted and rehydrated

1 white onion, cut in half

2 plum tomatoes

1/2 cup vegetable stock

2 cloves garlic

1 tsp sea salt


Place onion and tomatoes in a hot dry pan and sear until blackened.  Add the garlic, rehydrated guajillos, onion and tomatoes to a blender and add in the salt and vegetable stock.  Blend until smooth.  This should yield around 2 cups of sauce, more than you shall need for the burgers but it makes an excellent salsa, among other things.


Bean Burgers


2 cups black beans, drained and rinsed

1 cup pinto beans, drained and rinsed

1 cup cooked short grain brown rice

1/2 cup guajillo sauce

1 green bell pepper, diced

1 onion, diced

2 cloves garlic, minced

1 tsp oregano

1 tsp chile powder

1 tsp ground cumin

2 T flax meal

1/2 tsp sea salt

canola oil


Mix flax meal with the guajillo sauce and set aside for around 10 minutes to gel.  Meanwhile sauté the bell pepper, onion and garlic in a drizzle of canola oil and cook till the vegetables have softened and carmelized on their edges. 

In a food processor add 1 cup black beans, the pinto beans, all the spices, the sautéd vegetables and the gelled guajillo chili sauce.  Pulse until well combined yet do not create a homogenous paste because you want the textures from the vegetables to remain.  Move to a mixing bowl and add in the remaining black beans and the rice.  Mix until well incorporated.

Form into patties and grill in a pan containing a drizzle of oil.   This recipe can make 4 large or 6 medium-sized burgers [a large one is pictured above].  I also have made some smaller sized ones to create a taco filler rather than using in a sandwich.   Serve with extra guajillo sauce to dress the burger or taco and add  other condiments such as avocado, cilantro, freshly-squeezed lime juice and radishes.


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