Meatless Monday: Make Anderson Cooper’s Favorite Veggie Burger

12/02/2013 at 03:24 PM ET

Anderson Cooper Bareburger Veggie Burger Recipe
Courtesy Bareburger

It’s no secret Anderson Cooper has a thing for fast food.

In March, the Anderson Cooper 360° anchor called himself a “total McDonald’s person” on former talk show Anderson Live—while wearing a shirt screen-printed with French fries. He also once told USA Today that his guilty pleasure is Boston Market, and has tweeted about his love of Big Macs.

But the trim star also knows to mix in healthier fare: He is frequently spotted at New York City’s Bareburger ordering the black bean burger, a vegetarian patty cooked in good-for-you grape seed oil (it’s rich with healthy fats) and tucked between a multigrain bun.

With cheese, onions, corn, peppers, cumin, garlic and chili powder mixed into the patty, this burger is a lot more flavorful than anything you’ll get in a drive-through.

Black Bean Veggie Burger 
Makes 6

1 bag (16 oz.) dried black beans
8 oz. vegan cheddar cheese, cut in 1-inch cubes
1 medium Spanish onion, diced finely
½ cup corn kernels
1 red bell pepper, diced finely
1 green bell pepper, diced finely
1 jalapeño pepper, minced
1 tsp. ground cumin
½ tsp. chili powder
½ cup fresh cilantro, finely chopped
½ tsp. garlic powder
½ cup oat bran
¼ cup rice flour
¼ cup water
1 tbsp. sea salt
Grape seed oil
6 multigrain buns, toasted
1 cup iceberg lettuce, shredded
1 small red onion, sliced thinly
1 small tomato, sliced thinly
6 slices soy cheese (or regular cheese)

1. In a large bowl, soak beans in water overnight. Drain and rinse.

2. In a large pot, place beans in just enough water to cover 1-inch above the surface of the beans. Boil over high heat until tender. Cool beans and chop roughly.

3. In a large mixing bowl, combine next 14 ingredients (vegan cheese through sea salt), mixing until all ingredients are evenly distributed. (You can also use a food processor.) Form mixture into 6 patties.

4. In a large skillet coated with grape seed oil, fry the patties over medium-high heat until crisp on both sides, about 2 minutes per side.

5. Serve burgers on multigrain buns topped with lettuce, onions, tomato and cheese, if desired.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Jodi on

Recipe doesn’t say this, but you have to blend all ingredients in a food processor or something to make patties. I couldn’t get mine to form patties by going by this recipe. But they were soooo good!!

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Season on

Jodi’s right, just chopping the beans like the recipe states wouldn’t help the patties come together. I think you should put 1/2-3/4 of the cooked beans into a food processor by themselves and blend first. Then you can add that sort of smashed mixture to all your other ingredients you’ve prepped along w/ the remaining beans, and they will stick together that way.

Lawrence Wallravin on