Spelunking through Summer

We just got back from spending a week in Michigan and it was incredible.  This vacation was much needed and the perfect way to experience summer during my favorite month of August.  We packed a lot into our vacation but it was the perfect amount. We saw 43 (!) family members at an annual family reunion and then drove up Michigan's west coast to spend the rest of the week at an adorable cottage and then camped near Sleeping Bear Dunes.  Most of our days included some combination of hiking, swimming, sprinting down sand dunes and climbing, very slowly, back up, eating s'mores, and drinking local brews.  One afternoon we visited a local winery which specializes in sparkling wines.  In the end, we bought a bottle and are hoping it survived a few hot nights in the car so we can drink it soon.  My favorite part about our trips to northwest Michigan is the fact that you do not feel like you're in the Midwest, and I mean that in best way possible.  The water is crystal clear (unlike Chicago), there are forests of pine trees and ferns, and sunsets like this exist:

If you have the chance to experience this part of the country, I highly recommend it. You won't be disappointed.  On our drive back home, D and I were talking about the summer dinners we had on our vacation and what other meals we should take advantage of during this time of year.  He reminded me that I have a killer recipe for black bean burgers and I decided I must share it here.

These burgers are easy to make which is great for my less-cooking-more-time-outside strategy this summer. Also, my meat-loving friends have tried them and are sold! Feel free to play around with the fresh herbs and spices.  For all of you out there that believe cilantro is the devil, you could take out the cilantro and substitute parsley instead.  You'll need a food processor/blender and a 10-inch non-stick skillet.  

Black Bean Burgers
1/4 cup red onion, roughly chopped
2 cloves of garlic
2 (15-ounce) cans of black beans, rinsed
2 tablespoons of cilantro, chopped
1 egg
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 cup breadcrumbs
Salt and black pepper to taste

In a food processor, pulse the red onion, garlic, 1 can of black beans, cilantro, cumin and red pepper flakes together. Taste and add salt and pepper to your liking. Add egg and pulse to combine.

Transfer mixture to a large mixing bowl and add the second can of black beans and bread crumbs.  Using a spatula, stir to combine the ingredients.  If the mixture is still too wet to form into patties, add a small spoonful of breadcrumbs.

Divide black bean mixture into 6 patties, roughly 1/2 of a cup each.  Heat 10-inch non-stick pan over medium-high heat with 1 tablespoon of olive oil until the oil sizzles (if the oil is smoking it's too hot!).  

Turn down the heat to medium-low and place 3-4 burgers on the pan and cook for about 5 minutes per side or until burgers are light brown and heated all the way through. Meanwhile, you can toast hamburger buns, cut tomatoes, avocado, lettuce or whatever fixings you would like to add. I used arugula, avocado, and roma tomatoes.  Place warm burger on bun and top with fixings. Enjoy!