Black bean burger, plus lettuce, tomato, and red onions, with avocado, spicy mustard, cilantro, sweet potato fries, and a homemade ketchup ((for that A++)).
Recipe (by Forks Over Knives)
- 1 Cup Cooked Brown Rice
- 1 15 oz Can Black Beans (I used dried and soaked)
- 1/2 Onion, Diced
- 1/4 Cup Corn
- 1 Tsp Cumin
- 1 Tsp Garlic Powder
- 1/4 Tsp Chili Powder
- 1/4 Cup Cornmeal
- 2 Tbsp Salsa
To prepare your rice, bring 1/2 cup of rice, and 1 cup of water to a boil in a pot. Once boiling, reduce heat to simmer. Once water is absorbed, taste rice to see if fully cooked (if not, add a little more water, and let simmer until it’s ready).
Boil beans until soft, or drain canned beans. Pour beans in a medium size bowl, and mash them with your hands, a potato masher, or fork.
Preheat oven to 350 degrees; lay a piece of parchment paper on a sheet pan.
Sweat the onions in a sauté pan (if you don’t know what this means, take the course, it’ll help!). When onions become translucent, add corn, and spices; cook for a few more minutes.
Add cornmeal, salsa, veggies, and rice to bean bowl. Mix everything together, so there is an even consistency; then form mixture in to patties (I’ve found wet hands help).
Place patties (about 3″ diameter, 1/2″ thick) onto parchment paper, and bake for 15 minutes at 350 degrees. Flip patties, and bake for another 15 minutes.
Serve as you would any other burger.
(Note: For a better hold, prepare your patties the night before, and store them in your refrigerator.)
+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.