National Doughnut Day Giveaway

Today is National Doughnut Day!
From grandmother's kitchen to the local corner bakery, everyone seems to have a favorite recipe. You can now make wonderfully light, mouth-watering doughnuts in your own kitchen with this Stonewall Kitchen doughnut mix. They require no added yeast and are baked, not fried for less mess and fat! 


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Recipe: Black Bean Burger featuring our new Cilantro Lime Aioli

When summer hits, we tend to find ourselves eating hamburgers often - at cookouts, events and even at our own house.   Although they are delicious, we love to change it up a bit and have a vegetarian option instead.  We love this new recipe for Black Bean Burgers.  These are an incredibly easy and a tasty alternative to your typical cookout fare!

Black Bean Burgers – 4 burgers or 8 sliders

Ingredients:

• 1/2 cup cooked quinoa (approximately 1/4 cup uncooked quinoa cooked in 1/2 cup water)
• 1 15-ounce can black beans, rinsed, drained and mashed with a fork
• 1 egg, slightly beaten
• 1/3 cup panko bread crumbs
• 1/4 cup onion, minced
• 2 tablespoons red bell pepper, minced
• 2 teaspoons Stonewall Kitchen Cilantro Lime Aioli, plus more to top each burger
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• Pepper to taste
• 1-2 tablespoons vegetable oil for frying
• 4 large or 8 small buns
• 4-8 lettuce leaves
• 4-8 slices of tomato
• 1 avocado sliced

Directions:

1. Combine cooked quinoa, beans, egg, bread crumbs, onion, bell pepper, 2 teaspoons aioli, garlic, salt, cumin, and pepper in a food processor. Pulse several times to combine. Form into patties. Allow to sit for 10 minutes before frying.
2. Heat oil in a large skillet over medium-low heat. Cook burgers approximately 6 minutes per side. Gently turn burgers and continue to cook until golden brown on both sides.
3. Place burgers on the bottom of each bun. Top with aioli, lettuce, tomato and avocado. Serve immediately.