It’s officially summer and it finally feels like the warm weather is here to stay. I don’t know about you but I don’t plan to spend my weekends this summer in the kitchen meal prepping. We also just got a puppy! So my time will be spent enjoying my little beagle named Bruno š. How cute is he?!!
But that doesn’t mean I’ll be falling of track with my eating. I just don’t plan on spending hours in the kitchen prepping. Instead, I’ll be planning simple and healthy meals like these Chili Lime Black Bean Burgers.
These Chili Lime Black Bean burgers are packed with fiber and nutrients and take less than 20 minutes to make, making them the perfect healthy weeknight meal and the first official recipe from my Six Weeks of Summer Meal Plan.
I’ll be sharing nutritious and satisfying meals each week this summer for the next six weeks, all of which take less than 30 minutes to make. The meals I will be sharing will be mostly plant-based with gluten-free options, focusing on using seasonal produce . Don’t miss out by making sure you are subscribed to my newsletter to get the recipes straight to your inbox each week. I will even throw in some great lunch and breakfast options each week that can be made in no time.
Now let’s get to the burger recipe.
If you haven’t tried making black bean burgers at home yet and are worried that the meat-lover in your life won’t like them, I will tell you that my husband who is a meat-lover loves these burgers. He dresses his a bit differently than I do by adding a potato bun, a slice of cheese, and yellow mustard, so just a tip if you want to cater towards what works best for your household.
Recipe:
1/3 cup of whole wheat bread crumbs or flax meal (if gluten free)
1 tablespoon of water if using flax (and if vegan) or 1 egg beaten lightly if using bread crumbs
1 tablespoon of Dijon mustard
1.5 teaspoons of chili seasoning (I used Trader Joe’s Chili Lime)
1 can of black beans
Directions:
Drain and rinse beans in a colander then add to a medium sized bowl and mash the with a masher or fork. You don’t have to fully mash the beans, its fine if they are some pieces left.
Add remaining ingredients into the bowl and mix well. Using your hands, form into 4 patties about 1/2 inch thick. If too sticky, add more bread crumbs/flax meal. Sometimes I flash freeze to make it more manageable.
Add 1.5 teaspoon of avocado oil to a non-stick pan or cast iron skillet (I have not tried on the grill as I am not sure how they would hold up) and lightly fry until browned on each side.
Serve with Avocado Cream (recipe below) and avocado slices or with a bun of choice, mustard, and cheese.
Avocado Crema Recipe:
1/2 ripe avocado
1/3 cup of canned coconut milk
1/2 tsp of chili (lime) seasoning
Squeeze of one small lime wedge
Add water if too thick
Blend together in a blender or food processor
If you make this recipe, be sure to tag me @fitgreengal with your creation.
Hopefully you enjoyed this recipe and don’t forget to subscribe below to get next week’s recipe straight to your inbox!
Cheers to a Health-ish Summer!
xoxo
Marisa
