Updated: Jan 14, 2019
It was my friend’s 30th Birthday this week! And she is the definition of 30 and fabulous! I wanted to have her and her husband over for dinner for a mini celebration.
I had plans to continue my health kick or creating meals where meat won’t take center stage. In this particular case, there was going to be no meat. I was very silly to try and attempt this with these two friends. Once the words “I am cooking vegetarian” came out of my mouth I was done.
“Who is coming to dinner who is vegetarian?” Calvin asked
“No one, it’s just us” I answered already knowing where this was going “I have bacon I could add in, but it’s frozen”
“Can I run it under hot water?” Tiff asked, I laughed and told her she could. It was her birthday after all and I never hate bacon.
Garbanzo & Black Bean Patty with Bacon
To keep this vegetarian you can forgo the bacon, that was my plan. But you have to give the people what they want!
2 Cans Garbanzo Beans
1 Can Black Beans
8 Strips of Bacon
1 Tsp Salt
1 Tsp Pepper
1 Tsp Ancho Chilli Powder
¼ Onion, Diced
1 Garlic Clove, Chopped
½ C Flour
2 Roma Tomatoes
1 & ½ Jalapeño Pepper
½ Tsp Salt
½ Tsp Pepper
¼ C Cilantro, Chopped
3 C Arugula
Yields 3 Servings.
We are going to start by prepping our topping because once the patties get cooking they will take up all your attention and you will not have the time.
Begin by halving your avocado, safely removing the pit and cubing the insides. Scoop out into a mixing bowl.
Quarter your tomatoes lengthwise and chop into bite-size cubes as well. Depending on personal taste you may remove the seeds, I prefer to keep them since Roma Tomatoes are a majority flesh and the little wetness the seeds give don’t bother me.
Dice your Jalapeño into tiny pieces, and I mean tiny. Use the tip of your knife to slice the pepper into thin strips after it is halved and the seeds are removed. Then line all the strips together and slice them crossways.
Combine avocado, tomatoes, and jalapeño into your mixing bowl with chopped cilantro. Sprinkle with salt and pepper and squeeze the juice of one lime over the vegetables. Mix carefully and set aside in the refrigerator.
In a separate small bowl toss together arugula and the juice of your second lime with a sprinkling of salt and pepper.
On to the patties!
Open both cans of garbanzo beans and drain the liquid out of ONE of them. If you have a large enough food processor or blender combine both cans of beans with one can of liquid into the blender. If you have a small one, like me, split the liquid in half and do one can at a time. If the mixture is too thick to add in Tablespoons of water one at a time to loosen it up.
Once the garbanzo are a smooth hummus texture place in a mixing bowl. Add in a drained can of black beans, salt, pepper, diced onion, chopped garlic, ancho chili powder, and flour. Mix together, the mixture should be able to be easily scooped and hold together. Set aside.
Place a large skillet on high heat and fry your bacon. Pat the extra grease off with a paper towel, once cooked, then chop into bite-size pieces. Add bacon bits to your mixture.
Leave the bacon grease in the pan, reduce the heat to medium, and ladle in the mixture in 4” disks. If you opted to leave out the bacon coat the skillet in olive or your cooking oil of choice.
Allow to cook until the sides are golden brown, about 5 minutes, then flip and cook the other side. Set finished patties into a preheated 200℉ oven on a cookie sheet to keep warm.
Once finished it is time to plate! Top one or two patties with a cup of arugula and pico de gallo mixture. Enjoy!
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