Black Bean Burgers with Blue Cheese Mayo

I was flipping through the channels one day and came across Sandra Lee making black bean burgers. The idea intrigued me. I decided to give it a try but I could not find her recipe. So i made up my own. After about 3-4 tries (none of which were bad) i settled on this. Its very good and even my ex. who was a strict carnivore loved them.  

Ingredients

3 oz Crumbled Blue Cheese
	3 clove(s) garlic clove(s), MINCED
	1 cup(s) onion(s), MINCED
	2 Tsp black pepper,   Salt to taste
	1 Tbsp Italian seasoning
	6 tbs Burgundy  Steak Rub, or your favorite smoky rub.
	1 egg
	6 slice(s) tomato(es)
	6 tsp   mayonnaise
	12 oz dill gherkins
	1 cup(s) lettuce
	16 oz canned black beans
	3/4 cup(s) dried Italian style bread crumbs

Instructions

With clean hands crush and mash the beans leaving half crushed and half whole for texture. Reserve the Blue Cheese, tomato, lettuce, onion, mayo and pickles.  Add all other ingredients and mix gently. If the mixture is to wet add a bit more bread crumbs.  This usually makes about 8-10 patties (i like to freeze the leftovers) Bake or grilled until cooked through (usually about 18-20 minutes on a medium heat grill)
place tomato, lettuce and pickles and put on each burger. Mix the Blue cheese with the Mayo. Spread mayo and blue cheese mixture on buns or use as a dipping sauce.

(i have also made this with 4 pieces of crumbled cooked bacon mixed into the beans)

Baked Jalapeno Poppers

What do you make for a group of middle ages reenactor's who like life spicy....poppers!  I quadrupled this recipe and there were none left over. 

 

Ingredients

	1/4 cup(s) reduced-fat feta cheese
	4 oz low fat cream cheese
	1/2 cup(s) shredded fat-free mozzarella cheese
	2 tsp garlic powder
	1 Tbsp dried coriander leaf
	1/3 cup(s) raw onion, grated (chopped)
	1/8 cup(s) carrot(s), grated
	3 oz Boar's Head Queso para freir cheese
	20 medium jalapeٌo pepper(s)

Instructions

Preheat the oven to 425 degrees F.
Cut 1/3 of each pepper off lengthwise and scoop out the seeds.

Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
Mash the feta, queso, cream cheese, shredded cheese, cilantro, carrot, garlic, and onion together and stuff the peppers with the mixture.

Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.