Thursday: Black Bean Burgers

Adapted from a Recipe submitted to A Mighty Appetite by Kim O’Donnel

Personal Note: Back before I became the crazed menu planning monster I have become, I found this recipe and we really adored it. I have to shamefully admit I used to make it once a week. Now that I have evolved into this menu monster, we haven’t eaten it in months! So it was like welcoming an old friend who bring joy to dinner and leaves fiber for entertainment.

Plan of Attack:

1. Prepare black bean patties

2. Chill patties for 15-30 minutes

3. Cook

Ingredients for 2:

1 Can black beans, rinsed and drained

¼ C panko breadcrumbs

1 large egg

2-3 green onions, thinly chopped

1 ½ Tbsp fresh chopped basil OR cilantro OR a combo

1 garlic clove, minced

1 tsp ground cumin

1 tsp dried oregano

1 tsp crushed red pepper flakes

½ tsp kosher salt

¼ tsp black pepper

2 buns, toasted

Bun enhancers:

Thinly sliced red onion

Tomato slices

Lettuce

½ Tbsp high-quality ranch dressing

Instructions:

1. Place rinsed and drained black beans in a large bowl and mashed them with a fork (or pastry blender) until about ½ of them are mashed.
2. Add all other ingredients and mix.
3. With your hands mold the mixture into a rounded ball in the bowl. Then removed about ½ of the mixture and form it into a patty (it’s ok if it’s a little crumbly). Repeat with other ½, and place both patties back into the bowl.
4. Cover the bowl and place in the refrigerator and allow the patties to set and chill for 15-30 minutes*
5. Heat a dry, nonstick skillet on medium-high heat. Add the patties and cook for about 4 minutes, then flip and cook for an additional 4-5 minutes.
6. Decorate your buns as desired and add the cooked patties.
7. Enjoy!

*Another option if you’re pressed for time is to prepare your patties in the morning and allow them to rest all day*

Side Options:

We tried Butternut Squash fries. Not good enough to share, only the best for y'all!

Baked Fries

Kale Chips