The Garden of the Gods is not your typical floral extravaganza. Instead, of perennials, red rocks sprout from the ground, sandstone monoliths soaring into a watercolor sky. The park, located on the outskirts of Colorado Springs, is a study in russets and browns that meanders through sparse vegetation in the foothills of the Rocky Mountains. It is easy to see why the otherworldly beauty of the place inspired local Native Americans to deem the ground holy. We spend the morning hiking the gentle paths through the stone garden and, when thirst finally takes its toll in the dry Colorado air, we cross the street for a cool drink and something to eat in the visitor center.
An organic structure, the visitor's center is molded in sweeping curves and set into the hillside. Upon entering, we are greeted with a panoramic view of the garden nestled in the lap of Pike's Peak still wearing winter white. I stand mesmerized by the sweeping vista while my husband orders burgers--bison for himself and black bean for me--and then follows me out onto the stucco terrace where we sit watching the shadows play over the red rocks. I will not soon forget the crispy edges of my back bean patty smothered in BBQ sauce and topped with crispy lettuce, red onions, soft green avocado slices, and ripe tomatoes, nor will I forget the sacred setting I am enjoying it in.
It seems wherever I go, I collect recipes like souvenirs. I don't get the black bean burger recipe, but I do come home and fiddle around until I come up with a version of my own.
Southwest Black Bean Burgers
Use a cast iron skillet to get a nice crust on these vegetarian burgers
1 can black beans, rinsed and drained
¼ cup unflavored bread crumbs
½ small onion, diced
1 Tablespoon diced jalapeno peppers
½ Tablespoon molasses
1 Tablespoon fresh, chopped cilantro
½ teaspoon chili powder
½ teaspoon sea salt
Sliced sharp cheddar cheese
2 onion topped hamburger buns
Mayonnaise
BBQ sauce
Sliced red onion
Sliced avocado
Sliced ripe red tomatoes
Torn lettuce
1. Mash beans with the back of a fork to make a thick paste
2. Add bread crumbs, onion, peppers, molasses, cilantro, chili powder and sea salt
3. Form into two patties
4. Fry in a little hot olive oil on medium high for about 3 minutes on each side or until crispy and hot through.
5. Place sliced cheese on burgers, cover, and turn off heat
6. While cheese is melting, toast buns and spread with mayonnaise and BBQ sauce
7. Assemble burgers
An organic structure, the visitor's center is molded in sweeping curves and set into the hillside. Upon entering, we are greeted with a panoramic view of the garden nestled in the lap of Pike's Peak still wearing winter white. I stand mesmerized by the sweeping vista while my husband orders burgers--bison for himself and black bean for me--and then follows me out onto the stucco terrace where we sit watching the shadows play over the red rocks. I will not soon forget the crispy edges of my back bean patty smothered in BBQ sauce and topped with crispy lettuce, red onions, soft green avocado slices, and ripe tomatoes, nor will I forget the sacred setting I am enjoying it in.
It seems wherever I go, I collect recipes like souvenirs. I don't get the black bean burger recipe, but I do come home and fiddle around until I come up with a version of my own.
Southwest Black Bean Burgers
Use a cast iron skillet to get a nice crust on these vegetarian burgers
1 can black beans, rinsed and drained
¼ cup unflavored bread crumbs
½ small onion, diced
1 Tablespoon diced jalapeno peppers
½ Tablespoon molasses
1 Tablespoon fresh, chopped cilantro
½ teaspoon chili powder
½ teaspoon sea salt
Sliced sharp cheddar cheese
2 onion topped hamburger buns
Mayonnaise
BBQ sauce
Sliced red onion
Sliced avocado
Sliced ripe red tomatoes
Torn lettuce
1. Mash beans with the back of a fork to make a thick paste
2. Add bread crumbs, onion, peppers, molasses, cilantro, chili powder and sea salt
3. Form into two patties
4. Fry in a little hot olive oil on medium high for about 3 minutes on each side or until crispy and hot through.
5. Place sliced cheese on burgers, cover, and turn off heat
6. While cheese is melting, toast buns and spread with mayonnaise and BBQ sauce
7. Assemble burgers
Article Source: http://EzineArticles.com/?expert=Laura_LaBrie
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