Tuesday, April 10, 2012

Black Bean Burger with Corn Salsa

One of the great things of being a stay at home mom (wow it's so weird to say that) is actually putting thought into making good lunches for Ryan and I (when he's home and not traveling).  Today I decided to make some black bean burgers to eat alongside our salads.  I also made some corn salsa to add a little texture and spice to the meal.

I used the following recipe from Whole Foods Market, with only a couple of alterations:

Ingredients

1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs (I used 3/4 cup of panko bread crumbs instead)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
**I added 1 teaspoon cumin, 1/2 chopped jalapeno, omitted the garlic powder and added 2 chopped garlic cloves**

Method

Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve. 

Ingredients

Black Bean burger patties
The recipe for the corn salsa came from Jessica's blog, How Sweet It Is, "Just Like Chipotle’s Corn Salsa." I halved the recipe and still had plenty of salsa.

Please check out her blog for the recipe :)

Ingredients

Corn Salsa
Both recipes were really good and made lunch extra delicious.  I'm looking forward to eating the 4 burger patties that were left over sometime soon.  The addition of jalapeno and fresh garlic really added some extra flavor to the patties.  

I added a dollop of low-fat sour cream to the top of the burger along with the corn salsa and served it with a salad of romaine lettuce, grape tomatoes, baby bella mushrooms, and shredded Mexican cheese.  This was Ryan's 4th meatless meal in 2 days! 

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