Buffalo Blue Curly Cheese Fry and Crispy Black Bean Burgers
Try this Buffalo Blue Curly Cheese Fry and Crispy Black Bean Burgers recipe
Try this Buffalo Blue Curly Cheese Fry and Crispy Black Bean Burgers recipe
- 1/4 cup all-purpose flour
- 1 teaspoon pepper
- 2 cups cooked quinoa
- 3 tablespoons olive oil
- 1/2 teaspoon pepper
- 1 1/4 cups milk
- 1 tablespoon fresh cilantro chopped
- 1 large egg lightly beaten
- 1 teaspoon seasoned salt
- 1/2 cup sharp cheddar cheese shredded
- 1 clove garlic grated
- 3 pounds unpeeled russet potatoes
- 2 teaspoons seasoned salt (or more to your liking)
- 1 1/2 cups black beans mashed
- 1/3-1/2 cup buffalo sauce (i used 1/2 cup)*
- 1/2 teaspoon salt + peper
- 1/4 cup crumbled blue cheese (optional)
- 6 of your favorite burger buns toasted
- sliced avocado crumbled blue cheese, chopped green onions, butter lettuce
- 1 stick (8 tablespoons) butter
- 3 ounces cream cheese (reduced fat is fine)
- 8 ounces freshly grated sharp cheddar cheese
- 1/3-1/2 cup franks red hot sauce
- Carbohydrate 35.6773037840859 g
- Cholesterol 51.8000000042267 mg
- Fat 11.268699201859 g
- Fiber 7.17134521691013 g
- Protein 14.1878965606988 g
- Saturated Fat 4.06523022542313 g
- Serving Size 1 1 BURGERS (489g)
- Sodium 559.686891127333 mg
- Sugar 28.5059585671758 g
- Trans Fat 2.12754128232971 g
- Calories 299 calories
Step-by-step
- In a bowl combine the quinoa, mashed black beans, egg, buffalo sauce, garlic, cilantro, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 5-6 equal burger balls (I made 6). Stuff the blue cheese into the center of each ball and form the mixture around the blue cheese to make round patties. Cover and place in the fridge.
- Preheat oven to 450 degrees F.
- Using a vegetable spiralizer, spiralize the potatoes into curly cut fries. Then cut the fries into smaller sections. You may also just slice the fires into very thin matchsticks if you do not have a spiralizer. Place the potatoes in a large bowl and drizzle with oil, seasoned salt and pepper. Toss with your hands or two spatulas to evenly coat. Spread onto two baking sheets in one layer. Roast for 10-15 minutes, then toss and roast for 15-20 minutes more. This may take longer depending on how thick your potatoes are spiralized or cut. Mine were very thin (which was SO GOOD), so they cooked quick. You want the potatoes to be deeply golden and crispy on the outside!
- About 15 minutes before the the fries are done, heat a skillet over medium heat. Add 1 tablespoon olive oil. Grab the burgers and cook until golden and crisp, about five minutes per side. My burgers were not crumbly at all and very easy to flip. Keep warm.
- To make the buffalo cheese sauce heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. Stir in hot sauce and seasoned salt and pepper. Taste and add more hot sauce if desired.
- To assemble the burgers place some lettuce on each toasted burger bun bottom and then add the burger. Add a few avocado slices and then a handful of fries. Spoon the cheese sauce over the fries and sprinkle with blue cheese + green onions. Top with the burger bun. Start eating!
Melted sharp cheddar, biting hot sauce, and crisp spirals of potato blanket a hearty patty that holds its structure entirely without meat. Quinoa and mashed legumes provide the structural starch necessary to bind these patties without relying on heavy commercial binders. Chilling the formed patties for at least thirty minutes before pan-searing is critical; this firms the fats and starches so the burgers maintain integrity when flipped in the skillet. Freezing unbaked patties on a parchment-lined sheet pan allows home cooks to store them for up to one month, provided they are transferred to an airtight freezer bag once solid. Roasting potato spirals demands a blazing 450 degrees Fahrenheit oven to dehydrate the surface starches quickly, yielding a shatteringly crisp exterior rather than a steamed, limp result. Roux-based cheese sauces demand constant whisking over low heat once the dairy is introduced to prevent scorching the milk solids at the bottom of the pan. Buffalo-style flavor profiles trace their lineage directly to mid-century tavern culture in Western New York, where cayenne pepper sauces met melted butter to coat fried bar snacks.
