What’s Happening Today – Sept. 16, 2016

Today on DelmarvaLife:

When the weather is warm, bees are hard at work pollinating some of the produce Delmarva is best known for. Unfortunately, the bee population seems to be declining. Sean takes a trip to the Delaware State University Outreach and Research Center in Smyrna to learn more about how you can help the population.

In today’s Pet Connect, we feature dogs and cats from Baywater Animal Rescue, Delaware SPCA in Georgetown, and First State Animal Center and SPCA. Check out the animals up for adoption here.

We welcome Bryan Scar back to the DelmarvaLife stage. He sings “Can’t Love a Rolling Stone” and “I’ll Have to Say I Love You in a Song.” Bryan also tells us about his passion for photography.

Sunday is National Cheeseburger Day! Chef Demetrisu Shockley of Berlin, Md. is making a Maryland crab dip burger in the DelmarvaLife kitchen today. Also, Kelcie Mahr came on the show not too long ago to share a couple of vegan recipes with us. We reached out to her and she sent us a vegan cheeseburger recipe that sounds delicious!

Maryland Crab Dip Burger

Fresh ground beef
Salt to taste
Pepper to taste
Old bay to taste

Crab dip
Cream cheese 1/2 cup
Claw meat 1 can
Monterey Jack cheese 1/2 cup
1/2 cup cream
Fresh fines herb
Old bay
Pepper

Garnish
Lettuce
Tomato
Fried pickle
Monterey Jack cheese

Vegan Cheeseburger Recipe from Kelcie Mahr

Ingredients:
1 cup (155 g) cooked brown rice

1 cup (120 g) raw walnuts (or sub bread crumbs)

1/2 Tbsp grape seed or avocado oil, plus more for cooking

1/2 white onion (~55 g | 3/4 cup), finely diced

1 Tbsp (~8 g) each chili powder, cumin powder, and smoked paprika

1/2 tsp each sea salt and black pepper, plus more for coating burgers

1 Tbsp (12 g) coconut sugar

1 1/2 cups (227 g) cooked black beans*, well rinsed, drained and patted dry

1/3 cup (22 g) panko bread crumbs (if gluten free, use gluten free bread crumbs)

3-4 Tbsp (51-68 g) vegan BBQ sauce

Instructions:

If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.

Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.

In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.

Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal is achieved. Set aside.

To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).

Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.

If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.

Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.

Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.

Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).

Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days.

Serving size: 1 burger (of 5) without toppings or bun Calories: 392 Fat: 16.3 g Saturated fat: 1.1 g Carbohydrates: 52. 1g Sugar: 6.9 g Sodium: 540 mg Fiber: 7.9 g Protein: 13.6 g

Hope you enjoy the show!

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