After a day immersed in the world of The Pioneer Woman, bringing her recipes into my own kitchen felt like the perfect next step. Browsing her blog for vegetarian options led me to her Black Bean Burgers, a recipe that promised to be moist and flavorful, unlike past experiences with dry chickpea burgers. Coincidentally, watching Ree’s show while planning meals for the week, I saw her making Carrot Fries, which were quickly added to our culinary experiment.
The black bean burgers turned out to be a delightful vegetarian dish, packed with flavor and satisfyingly hearty. While the recipe suggests frying them in a mix of olive oil and butter, a butter shortage led to using margarine instead. In hindsight, butter would likely have enhanced the crispiness, giving them a more traditional burger-like texture, though they were still delicious even with a slightly softer patty.
To elevate the flavor profile further, a bolder sauce or cheese would be beneficial. Following Ree’s lead, we topped our burgers with melted Swiss cheese, mayonnaise, lettuce, and red onions. However, for a more robust taste, incorporating shredded sharp cheddar or even bleu cheese directly into the burger mixture could be a game-changer. Melting mild Swiss on top would still provide a lovely finish. This simple adjustment is definitely on the list for next time, as these black bean burgers are destined to become a regular summer meal.
As for the carrot fries, Ree’s cooking method was spot-on. We put our own spin on them by using a local Tuscan herb-infused olive oil combined with fresh rosemary instead of thyme. The result? They vanished in minutes – a testament to how delicious and easy these Pioneer Woman inspired carrot fries are.
