Comments on: Black Bean Harissa Burgers (for your Five-Minute Buns) http://beckyandthebeanstock.com/?p=549 Eating my way through a year's worth of heirloom beans Mon, 22 Nov 2010 01:49:29 +0000 hourly 1 http://wordpress.org/?v=3.8.5 By: megan http://beckyandthebeanstock.com/?p=549&cpage=1#comment-8419 Sat, 14 Mar 2009 02:11:14 +0000 http://beckyandthebeanstock.com/?p=549#comment-8419 made this tonight and LOVED it! what great flavors!! the 5 minute buns were fantastic too. thank you!!

]]> By: lo http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7732 Tue, 17 Feb 2009 00:23:56 +0000 http://beckyandthebeanstock.com/?p=549#comment-7732 Am making these tonight.
Wish me luck, as I’m stuck with canned beans (and hence, some flour/albeit whole wheat)… but everything smells great already!

]]> By: lo! http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7649 Fri, 13 Feb 2009 17:05:31 +0000 http://beckyandthebeanstock.com/?p=549#comment-7649 OH, yum!
I’m copying this recipe down right now.

I just did a post about harissa over at BURP!… you can’t beat it for adding flavor to just about anything. I will bet that it’s absolutely fantastic when paired with black beans. And I’d agree with Jaime — it’s great to see harissa as an ingredient, rather than a condiment!

]]> By: Jaime http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7647 Fri, 13 Feb 2009 16:45:13 +0000 http://beckyandthebeanstock.com/?p=549#comment-7647 I’ve been a regular reader for a long time but I’m not sure I’ve ever commented. I’m on a harissa kick too though so I just wanted to say that I love when things I’m thinking about show up on the blog! That happens a lot, actually. I make my harissa with extra caraway because I love the flavor, and though I eat lots of meat I’ve made several of your recipes and I plan to make this one too. I love the idea of putting something like harissa into the burger directly instead of just using it as a condiment. Thanks for the idea!

]]> By: Becky http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7646 Fri, 13 Feb 2009 16:15:42 +0000 http://beckyandthebeanstock.com/?p=549#comment-7646 Hi Patti,

I just peel them, remove the seed by knocking it lightly with the heavy end of a butter knife, and then slice them thinly. :)

]]> By: Sean http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7648 Fri, 13 Feb 2009 15:49:42 +0000 http://beckyandthebeanstock.com/?p=549#comment-7648 These sound perfect! We’re getting more snow up in the north part of the country so I could use something that would keep Emeril hopping. At least till the snow is shoveled.

]]> By: patti http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7645 Fri, 13 Feb 2009 15:36:23 +0000 http://beckyandthebeanstock.com/?p=549#comment-7645 Hi Becky…that looks fabulous! I have a dumb question…how did you slice your avacados like that???

]]> By: lisaiscooking http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7644 Fri, 13 Feb 2009 15:11:32 +0000 http://beckyandthebeanstock.com/?p=549#comment-7644 That’s a very doable homemade veggie burger, and being able to sip wine vastly improves a meal’s preparation! Great use of harissa too.

]]> By: Becky http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7643 Fri, 13 Feb 2009 15:08:32 +0000 http://beckyandthebeanstock.com/?p=549#comment-7643 Now that sounds like a plan! I hear it’s a long drive — let me know when you’re getting close and I’ll fire up the oven. : )

]]> By: Benj http://beckyandthebeanstock.com/?p=549&cpage=1#comment-7642 Fri, 13 Feb 2009 15:05:52 +0000 http://beckyandthebeanstock.com/?p=549#comment-7642 Okay, that’s what I’m talking about. Nearly instant gratification, in the recipe and in the amount of time it took to get here. I’m veggie-curious, I may try this.

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