Spicy Black Bean Burgers with Habanero Aioli

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Spicy Black Bean Burgers with Habanero Aioli

I’m pretty sure that summer is the perfect time to break out the burger recipes, am I right?!?! There is something about the months of June, July, and August that make me want to break out the sandwich buns, all the fixins, and a refreshing beverage to wash it all down! Justin is all about creating a burger with meat, but when it comes to me, it is ALL about the black bean burger! And in this case, a spicy black bean burger with habanero aioli that will give you a kick in the pants and won’t have you missing the meat whatsoever!

Spicy Black Bean Burgers with Habanero Aioli

I love the flavor profiles you can create with a black bean burger. I immediately want to take mine into a spicy flavor profile, with the use of El Yucateco brand sauces as part of the burger patty AND as a creamy aioli to boot! Layers of spice my friends: that’s what I’m talking about. I have always been a bit of a “hot heat,” so to speak. If it is spicy, BRING IT ON! I perpetually have a shaker of crushed red pepper on hand in my kitchen, as well as black pepper, cayenne, chili powder, and more. And of course: hot sauce. I like to add hot sauce into a plethora of items. I’ll add a dash to my eggs, I’ll mix some in with my ketchup to make it spicy, I’ll add a few dashes in to a bowl of soup for an extra kick. You name it: I’ll add spice to it! For me, the El Yucateco Green Hot Sauce was the perfect pick for this recipe. It features a crisp habanero flavor that pairs well with vegetables, but also blends wonderfully into a creamy dip or spread. On a side note, I want to try stirring some of the El Yucateco Green Hot Sauce into the next batch of ranch dip I make for a party – a spicy kick of goodness! I also love the El Yucateco Red Hot Sauce for a “classic” red hot sauce option for everyday. And when I’m feeling REALLY adventurous – the El Yucateco XXXtra Hot Sauce is an order! Do you dare?

Spicy Black Bean Burgers with Habanero AioliEl Yucateco hot sauce

What I really like about the El Yucateco sauces is that there are quite a few flavor profiles to choose from. From habaneros, to jalapenos, to chipotles, you can select the pepper of your choice for your hot sauce! Of course, I am all about a habanero sauce, but the jalapeno and chipotle options are a little more up Justin’s alley, as he can’t handle the heat QUITE as much as I can! Wimp. Picking up the El Yucateco sauces is a cinch – they are easily found at Publix (for me, in the Ethnic/International Foods section). No matter which flavor you prefer, they definitely take a basic black bean burger and kick it up a notch in the flavor department!

Spicy Black Bean Burgers with Habanero Aioli

Let’s break it down: you’ve got the spicy burger patty, which is great on its own. But then – how about a spicy aioli as well? Paired with a slice of cool avocado (or guacamole), crispy lettuce, and maybe even a slice of pepper jack cheese for even more kick, you’ve got perfection on a bun!

Spicy Black Bean Burgers with Habanero Aioli

And…if you’re really adventurous, you can add another additional dash of El Yucateco Green Hot Sauce on top of your aioli. If you’re brave enough, that is…

I love that you can create these black bean burger patties in advance, which makes it so easy to grab them out of the fridge or freezer and heat them up (in the oven or on the grill) when you have friends and family over for a get together! If you happen to have leftovers, you can even get creative with them – no bun necessary! You could use them in a tortilla as part of a black bean quesadilla, or you can top them with a fried or poached egg at breakfast time: YUM! I may or may not have done that for my morning meal today…

Spicy Black Bean Burgers with Habanero Aioli

Spicy Black Bean Burgers with Habanero Aioli
 
Spicy black bean burgers featuring a kick that will knock your socks off! Plus a fiery hot habanero aioli to top them!
Author:
Serves: 8
Ingredients
  • For the black bean burgers:
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil, plus additional for frying
  • 2 cans (14 ounces each) black beans, rinsed and drained
  • 1 cup shelled edamame
  • 1 tablespoon soy sauce
  • 2 tablespoons El Yucateco Green Hot Sauce
  • ½ cup panko bread crumbs
  • ½ cup fresh corn kernels (or frozen, defrosted)
  • For the aioli:
  • ½ cup mayonnaise
  • Juice from ½ lime (about 2 tablespoons)
  • 1 tablespoon El Yucateco Green Hot Sauce
Instructions
  1. To make the burgers, start by sauteing the yellow onion and garlic in 1 tablespoon of olive oil over medium heat. Cook until onions are translucent and soft, about 5 minutes. Remove from heat and set aside to cool.
  2. Next, set aside about ¾ cup of the black beans, then add the remaining beans to a large bowl with the edamame and mash them (I used a potato masher). Add soy sauce, El Yucateco Green Hot Sauce, and panko crumbs. Mix until ingredients they are combined. Then, carefully fold in the remaining black beans and the corn into the mix.
  3. Next, create the burger patties. Scoop a generous portion of bean mixture into your (clean) hands and roll into a ball. Flatten on a clean surface and shape into circular patties about ½ inch thick. I made my burgers a size that would fit the buns I had, and this mixture created 8 black bean burger patties.
  4. When patties are shaped, cover and refrigerate for at least 30 minutes.
  5. When you are ready to cook the black bean burgers, preheat your oven to 400° F. Heat a frying pan over medium heat, and add a small amount of olive oil. One or two at a time, set the burger patties in the pan to brown the outsides. Cook for about 3-4 minutes on each side, then remove from the pan and place on a foil lined baking sheet. You don’t have to take this step if you don’t want to, but I like getting the browned/crispy texture on the outside of my burger patties.
  6. When all of the black bean burger patties are browned and on the baking pan, place in the oven and bake for about 12 minutes.
  7. Meanwhile, make the aioli! Add mayonnaise, lime juice, and El Yucateco Green Hot Sauce in a small bowl. Mix well until combined. Use immediately, or store in an airtight container in the refrigerator for up to one week.
  8. When baked, you can serve these burgers immediately, or refrigerate them for later use. If you want to place them on the grill to heat up, wrap them loosely in tin foil and place on the grates for 5+ minutes until warmed through.
  9. Place burger patties on a bun and dress with the toppings desired - the habanero aioli, soem pepper jack cheese, lettuce, guacamole, and more! Enjoy!

 

…and if that recipe wasn’t exciting enough, you can enter to win a deluxe grilling package, including a grill, a cooler full of El Yucateco, and grill tools! Simply use the widget below to put yourself in the running!

El Yucateco Grilling

Be sure to check out all of the hot sauce options on the El Yucateco website. I’d love to hear your favorite!

Spicy Watermelon Salad for #SundaySupper

Spicy Watermelon Salad

It’s backyard BBQ and potluck season! Bring on the get-togethers, the sun, and the fun! I love the relaxed atmosphere of summertime, and when it comes to putting together items to serve to friends and family, there are a lot of options to consider. I know that I tend to gravitate to chilled dishes in the warm months of the year, so this spicy watermelon salad is a no-brainer summer staple in my book!

Spicy Watermelon Salad

This salad is fresh, easy to put together, and is a taste of summertime. To me, watermelon screams summer. It makes me want to break out the swimsuit, sunglasses, and flip flops and head to the beach! The slightly sweet melon paired with a kick of jalapeno, peppery arugula, and some soft feta cheese is a great combination. When you add a drizzle of homemade honey lime dressing, it takes it over the top. It is a great accompaniment to all of the wonderful grilled creations that are sure to be headed to the table for the meal.

Spicy Watermelon Salad

I don’t know about you, but being able to prepare for potlucks or BBQs in advance is always a huge help. I make sure there are at least a few dishes that can be prepared a day or so ahead of time, or perhaps in the morning on the day of the get-together. The less time in the kitchen and the more time with guests, the better! This salad comes together in minutes: slice your watermelon in advance, then simply toss all of the ingredients together right before serving! To keep the greens from wilting, you can always set the salad dressing on the side and allow guests to drizzle their desired amount on as they dish up their portion.

Spicy Watermelon Salad

I like when I can find a dish that hits so many different flavor and texture profiles – sweet, spicy, peppery, soft, crunchy…it’s all in there! You can always choose to omit the jalapeno if you are a bit afraid of the spice: it’s up to you! You will still get a slightly spicy kick with the peppery arugula. But for me, I like to live on the spicy side of life! Of course, having a refreshing beverage to sip on is ideal. This week, Sunday Supper is teaming up with Gallo Family Vineyards to bring you a collection of BBQ and Potluck recipes that are perfect to pair with their wines. For this recipe, a glass of Gallo Family Vineyards’ Sauvignon Blanc is one to consider: it is light, crisp, and pairs well with salads. Alternately, a glass of Red Moscato would pair well against this watermelon salad. It has flavors of bright citrus and peach and complements soft cheeses and spicy food. With either choice, you won’t go wrong!

So – what are your favorite dishes to bring along to summer BBQs?

Spicy Watermelon Salad

5.0 from 2 reviews
Spicy Watermelon Salad for #SundaySupper
 
A bite of summer! This spicy watermelon salad is sweet, spicy, peppery, and has notes of citrus! You definitely want to whip this up for a summer BBQ!
Author:
Ingredients
Instructions
  1. Add arugula, watermelon, and jalapeno to a large salad bowl. Drizzle lightly with honey lime dressing (to taste), and toss gently to combine.
  2. Garnish with crumbled feta cheese. Enjoy!

 

Make sure you take a look at all of the delicious dishes created by the Sunday Supper family today –

Appetizers:

Main Dishes:

Sides and Salads:

Desserts:

BBQ Helpful Info:

Spicy Watermelon SaladGallo Family Vineyards logoIf you’re looking for more ideas for your Backyard BBQs and Potlucks, make sure you check out Gallo’s blog post! You can also use Gallo’s store locator to see where to purchase bottles for your next gathering. You can find Gallo on their website, Facebook, Twitter, Instagram, and YouTube.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Mozzarella, Tomato, and Basil Couscous Salad with Arugula for #SundaySupper

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

We have officially hit the time of the year when all I want to consume is cold foods. The temperatures here in Florida are around 90 degrees already, and they will only continue to climb as the summer arrives. Therefore, it is time to break out my arsenal of filling, flavorful, and fun meal options that will satisfy but keep me cool in temperature. My friends, this mozzarella, tomato, and basil couscous salad with arugula fits the bill perfectly.

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

In more recent years I’ve become quite addicted to fresh salad greens topped with various grain option. Couscous, quinoa, even rice – I’m all about combining the two for a hearty meal. They’re great plain, but then I got to thinking: what if I combined two glorious things…fresh green salad and pasta salad…into one fabulous dish? It just might work.

When it comes to summer, the flavors of caprese salad are definitely what I crave, so creating a caprese style pasta salad just seemed like the right thing to do. The pearled couscous is perfect for topping salad greens, ensuring you get a little bit of pasta with each forkful. The couscous is tossed with Kalamata olives, cherry tomatoes freshly picked from my garden, fresh basil (also from my garden), and fresh mozzarella cheese. This flavor combination is one that has always delivered rave reviews from the family, and is one that they never seem to tire of, myself included.

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

Let’s take a minute to talk about fresh mozzarella Wisconsin Cheese. It is hands down one of my all time favorite cheese varieties to enjoy. It’s creamy, soft, and mild in flavor. Mozzarella cheese is always a perfect pairing with tomatoes, basil, and olive oil, so adding in a generous amount of cheese to this pasta salad (and garnishing your finished plate with a few more chunks) just seems right! I also love that it has a slightly elastic texture – the mouthfeel is fantastic, and you can tell it is fresh when you take a bite!

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

I’m not going to lie – I could simply consume this pasta salad on its own. And the good thing is that you can do that, no problem! But adding it to a bed of fresh, peppery arugula is the perfect complement to the pasta salad, in my humble opinion. It takes the pasta salad from a side dish to a full meal. If you have certain family members who aren’t a fan of arugula, you could also use spring mix or baby spinach. And if you want to add in some meat to the dish, adding a grilled chicken breast or other protein would be fantastic. Options: you have them!

Another reason I’ll give this dish a big thumbs up is for how easy it is to put together – you can prepare the pasta salad in advance and leave it to chill in the fridge. Then, when it comes time for your meal, all you have to do is scoop and go! It’s a great meal for the summer season when you want to spend time with your friends and family. I personally like to make an extra large batch of pasta salad so I can have it for my meal, but also have some later for a side dish on another day (or maybe another salad!).

Do you have a favorite Wisconsin Cheese? What variety can you not live without?

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

5.0 from 1 reviews
Mozzarella, Tomato, and Basil Couscous Salad with Arugula for #SundaySupper
 
Fresh, filling, and delicious - this couscous salad with fresh mozzarella, tomato, and basil is perfect on top of a bed of peppery arugula!
Author:
Ingredients
  • 1 cup uncooked pearled couscous
  • 7 tablespoons olive oil, divided
  • 4 cups water
  • 1 pound mozzarella, cubed
  • ½ pint cherry tomatoes, quartered
  • ½ cup Kalamata olives, sliced
  • 1 cup fresh basil leaves, cut in a chiffonade
  • ¼ cup sundried tomatoes, julienned (and divided)
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh arugula (approximately 1 cup per salad)
Instructions
  1. First, prepare the pearled couscous. Heat a medium sauce pot over medium high heat with 1 tablespoon of olive oil. Add the pearled couscous and stir gently to coat. Lightly brown the couscous for 2-3 minutes, stirring constantly. Then, add the 4 cups of water and turn the burner to high heat. Bring the mixture to a boil, then reduce heat to a gentle boil (simmer), cover, and continue cooking until most of the liquid has been absorbed and the couscous is tender, about 15-17 minutes.
  2. Remove the couscous from heat and allow it to cool completely. You can speed up the process by placing it in the refrigerator, if necessary.
  3. Meanwhile, create the sundried tomato vinaigrette. Add sundried tomatoes, 6 tablespoons olive oil, red wine vinegar, garlic, salt, and pepper to a food processor. Process the ingredients until smooth.
  4. When the pasta has cooled, add it to a large bowl along with the cubed mozzarella, diced cherry tomatoes, and fresh basil. Add 4 tablespoons of the vinaigrette and stir to coat. You can keep the remainder of the vinaigrette for dressing your salad, if desired!
  5. Scoop desired amount of pasta salad on top of a bed of arugula leaves. If desired, dress with some of the leftover sundried tomato vinaigrette. Enjoy!

 

Wisconsin Cheese LogoIf you’re looking for more Wisconsin Cheese inspiration, make sure you check out our Pinterest board! Wisconsin cheese also happens to be sponsoring a recipe contest for the Food and Wine Conference this year – make sure you click here to take a look at the details! You have until June 19th to enter your own recipe creation. You can visit Wisconsin Cheese on their website, on Facebook, Twitter, Instagram, and Pinterest.
This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Also – make sure you get inspired by the other delectable recipes featuring Wisconsin Cheese today for Sunday Supper! With so many options you are sure to find one that is perfect for your family table!

Cheese Appetizers:

Cheese Bread:

Main Dishes with Cheese:

Cheese Side Dishes:

Desserts:

10 Ideas for Cheese Dip Dippers by Sunday Supper Movement

 

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Grilled Vegetable Barley Bowls

Grilled Vegetable Barley Bowls

Grilling season – I’m all about it! I know that living in Florida means that I can grill pretty much year-round (oh, who am I kidding? I CAN grill year-round), but it seems like the perfect thing to do this time of the year. Of course, most people think about grilling steaks, burgers, hot dogs, and more…but with me it’s ALL about the vegetables! These grilled vegetable barley bowls are a simple, delicious, and healthy meal that is a go-to for me in the summer season!

barley

So I’m sure you’re thinking: barley?!?! What the heck? Isn’t that just a grain that shows up in soup? It doesn’t have to! I always like to switch up my grains to keep things interesting. I love a big bowl of quinoa or wild rice, but barley is a fun alternative to consider. To me, the consistency is a bit of a combination between al dente pasta and rice: it’s slightly chewy but has a nutty flavor. Why fall in love with it? A serving of barley contains about 20% of your daily dose of fiber, which is great for many reasons but most importantly it helps keep you full for longer! It is also a great source of niacin (vitamin B), which can help to reduce bad cholesterol and lower the risk of blood clots, among other things. Another plus: it’s low in calories. One serving will only run you about 100 calories: not bad at all!

Grilled Vegetable Barley Bowls

I’ll stop waxing poetic about barley, because it is only half of the magic in this meal. When it comes to grilled vegetables, your options really depend on what floats your boat. I like to get inspired by what is at the market. That currently is zucchini, yellow squash, and we happen to have bell peppers popping up in our garden! I also like to add onion, eggplant, asparagus, or mushrooms depending on what is available! You can really pick what inspires you and what suits your tastes.

Grilled Vegetable Barley Bowls

What I love is that this meal is almost TOO easy to put together. Simply slice up your veggies, drizzle them with a few tablespoons of olive oil, sprinkle with salt, pepper, and minced garlic and toss them on the grill for a few minutes on each side, turning half way through. One quick tip when it comes to grilling squash – cut the slices on a diagonal instead of horizontally or vertically through the squash. When you cut on a diagonal, you get more surface space that has the ability to meet the grill…and that yummy grill flavor is just what you want!

H3 Chardonnay

Oh, and of course…popping open a bottle of wine is also a great idea to go with these grilled vegetable barley bowls. I recently enjoyed a delicious H3 Chardonnay by Columbia Crest. It is medium in body with flavors of pear, apples, and honey, as well as hints of oak and vanilla. It went perfectly with our meal, and is also a choice that won’t break the bank (at around $15)!

Have you enjoyed barley before? What veggies would you include in your own grain bowl?

Grilled Vegetable Barley Bowls

Grilled Vegetable Barley Bowls
 
A healthy, filling, and flavorful meal of grilled vegetable barley bowls are a great option for summer grilling season!
Author:
Recipe type: Entree
Ingredients
  • 1 cup pearled barley
  • 3 medium zucchini squash
  • 3 medium yellow squash
  • 3 bell peppers (assorted colors)
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
Instructions
  1. First, preheat the grill. For our gas grill, we usually heat it to around 450 degrees F.
  2. Prepare barley according to package instructions. While the barley is cooking, clean and slice the vegetables for the grill in about ½ inch pieces (or wider, if desired).
  3. Place sliced vegetables in a casserole dish or shallow container. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Toss to fully coat.
  4. Place vegetables on the grill and cook for about 3-4 minutes on one side, then flip and continue cooking on the other side for an additional 3-4 minutes (depending on thickness of vegetables - cook until tender).
  5. Remove vegetables from the grill and place sliced vegetables on a bed of barley. Serve with a sprinkle of Parmesan cheese, if desired. Enjoy!