It doesn’t mean I’m going to start making the family drink shots of wheat grass juice every morning. It doesn’t mean I don’t also love big, beefy burgers. Over the years, I’ve tried to help my beloved cattle rancher husband understand my position: That my love of meatless burgers has no hidden meaning. It sent shockwaves through his being, and it shook our foundation to the core. ![]() In his experience, a burger was meat, much like air was oxygen or rain was water. From where he stood, he didn’t even know burgers without meat existed. The look on his face-I’ll never, ever forget it. And I’ll never, ever forget the time, very early in our marriage, that Marlboro Man and I went out to eat and I ordered-gasp-a veggie burger from the menu. It must be a throwback to my vegetarian days. Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. We have four kids, work pretty hard, and spend most of our time together, which is just fine with us since we really like each other and all that. My husband and I celebrated our wedding anniversary yesterday, and I’d say as marriages go, ours is pretty darn good. Top with lettuce and tomato, then pop on the lids! Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. ![]() Grill the buns on a griddle with a little butter until golden. (Place a lid on the skillet to help the cheese melt if needed.) Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Stir until everything is combined, then let the mixture sit for 5 minutes. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Keep mashing until they're mostly broken up, but still have some whole beans visible. Place them in a bowl and use a fork to mash them. Water, Onions, Cooked Black Beans (Black Beans, Water), Cooked Brown Rice (Water, Brown Rice), Corn, Vegetable Oil (Corn, Canola And/Or Sunflower Oil), Soy Flour, Tomatoes, Wheat Gluten, Green Chiles, Onion Powder, Egg Whites, Bulgur Wheat, Calcium Caseinate (Milk), Cornstarch.Contains 2% Or Less Of Red Bell Peppers, Green Bell Peppers, Spices, Cilantro, Tomato Juice, Tomato Powder, Salt, Chipotle Peppers, Cooked Onion And Carrot Juice Concentrate, Jalapeno Peppers, Garlic Powder, Natural Flavor, Soy Sauce Powder (Soybeans, Wheat, Salt), Gum Arabic, Vinegar, Citric Acid, Green Pepper Juice, Garlic Juice, Lime Juice.Drain, but do not rinse, the black beans. *Regular ground beef contains 26 grams total fat per serving (120 grams) Morningstar Farms Chipotle Black Bean Burgers contain 7 grams total fat per serving (120 grams). ![]() Whether you're seeking a quick and convenient lunch or dinner or are grilling for a summer barbeque, Morningstar Farms Chipotle Black Bean Veggie Burgers are sure to delight vegetarians and meat-lovers alike. With 73% less fat than regular ground beef*, these vegetarian burgers provide a good source of protein (17 grams per serving 26% of daily value) and are an excellent source of fiber (contains 7 grams total fat per serving). A delicious meat-free meal for any diet, Morningstar Farms Chipotle Black Bean Veggie Burgers are made with a savory blend of black beans, brown rice, corn, diced tomatoes, and green and red peppers.
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