Sunday, February 27, 2011

Black Bean Burger

This recipe is one we found in the book "The Eat-Clean Diet Recharged."  We couldn't find any leeks, so we don't put them in our black bean burgers.  We serve them in Nature's Own 100% Whole Wheat Sandwich Rounds (NOTE: these buns contain soybean oil, because our son can have soybean oil - just not soy protein.) and the boys have done really well eating them.

Black Bean Burger
Makes 4 servings

Ingredients -
1 cup of black beans, rinsed, drained and mashed
1 cup of cooked brown rice
1 clove of garlic, passed through a garlic press (NOTE: we used 1/2 tsp of minced garlic instead)
2 Tbsp leeks, whites only, finely chopped (NOTE: we do not include this in the recipe)
2 Tbsp cooked and mashed sweet potato or pumpkin (NOTE: we use sweet potato)
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp ground cumin
1 tsp sea salt
1 Tbsp extra virgin olive oil

Step 1. Mix all ingredients except the olive oil and bus in a large bowl.  Coat clean hands with olive oil to mix.

Step 2. Divide mixture into equal fourths.  Shape into patties.

Step 3. Heat grill pan over medium flame and coat lightly with oil.  Add patties and cook five minutes per side or until the patties are golden and crispy.

We typically serve this with baked sweet potatoes as a side - we cook them with the one to mash for the recipe (wash them, poke holes in them, sprinkle sea salt on them over tin foil, wrap them each up in the tin foil and bake for 1 hour at 350 degrees).  The ones we don't use for the mashed sweet potatoes get sliced for the side.

Once we did kale chips - the boys liked them (dipped in ketchup), but the after taste was too bitter for me.  My brother-in-law suggested soaking the kale before making the chips - if that works out better, then I'll put the recipe on here for that.


  1. Let me know what you guys think about them! :) One thing we do to make it a little less time-consuming the night of is to make a meal the night before that uses rice (rice and beans or whatever) and then use the leftover rice for this recipe the next day so that we don't have to make it and let it cool that same night.