Found this recipe in Bon Apetite and thought it sounded pretty good. And i think i was right!
Lots of moving pieces and dirty dishes, which i still need to wash… But tasty and interesting!
Ingredients
- 1 cup fresh cilantro leaves plus 2 tablespoons chopped cilantro
- 1/3 cup bottled green taco sauce
- 5 ounces hot italian sausage
- 1 15- to 16-ounce can kidney beans, drained well
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Directions
Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.
Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.
Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.
For a full meal – add a poached egg on top of the patty.
Verdict:
Sauce was great, patty was meh – but it could have been cause i pulsed it too long and made it too smooth. but with the egg… mmmm! Just gotta practice my poaching technique.