After diving into the world of the Pioneer Woman, Ree Drummond, and her flavorful recipes, I was inspired to bring some of that home cooking magic to my own kitchen. Browsing her blog, I stumbled upon a recipe for Pioneer Woman Black Bean Burgers and decided it was the perfect dish to try. While I had a less-than-stellar experience with chickpea burgers in the past – they turned out too dry for my liking – these black bean burgers promised to be different: moist, easy, and absolutely worth making. Serendipitously, while planning my meals for the week, I caught Ree on TV making carrot fries, and instantly knew they would be the ideal side dish to complete this Pioneer Woman-inspired vegetarian feast.
The pioneer woman black bean burgers exceeded expectations – they were truly delicious, satisfyingly hearty, and packed with flavor. However, reflecting on the cooking process, there are a couple of tweaks I would suggest to elevate this recipe even further. Ree’s recipe calls for frying the burgers in a mixture of olive oil and butter. Unfortunately, I was out of butter and had to substitute with margarine. While the burgers were still fantastic, I believe that using butter would have made a significant difference, contributing to a crispier, more burger-like exterior. The patties, while delicious, were a tad softer than I ideally wanted.
In terms of flavor profile, while the burgers were tasty, they could benefit from a bolder punch. This could easily be achieved by incorporating a more assertive sauce or a sharper cheese. Following Ree’s lead, we topped our burgers with melted Swiss cheese, mayonnaise, lettuce, and red onions. For an enhanced flavor experience, I think mixing some shredded sharp cheddar or even bleu cheese directly into the black bean mixture would be a game-changer. Imagine that savory, sharp cheese baked right into the “meat” of the burger, complemented by the mild, melted Swiss on top. This simple addition would add layers of complexity and take these pioneer woman black bean burgers to the next level. Rest assured, these burgers are definitely going to become a regular feature on our summer menu, and next time, I’ll be sure to incorporate these flavor-boosting adjustments.
And what about the carrot fries? Following Ree’s method, but using a Tuscan herb-infused olive oil from a local brand and fresh rosemary instead of thyme, they were an absolute hit! They disappeared in minutes, proving to be the perfect crispy and flavorful companion to the hearty pioneer woman black bean burgers.
