On tonight’s menu: burgers and fries…with a twist! These low-fat black bean burgers are ridiculously easy to make – and a lot more nutritious than anything you’ll pull out of the freezer. And if you’re wondering what to do with leftover polenta (like I had from my batch of Polenta with Mushroom-Spinach Ragout), search no more!
Black Bean Burgers
- 1 15-oz can of black beans, drained
- 1/2 cup breadcrumbs
- 2 tbsp finely minced onion
- 1 tsp garlic powder
- 1 tsp chile powder
- 1 tsp dijon mustard
- 2 tbsp tomato paste
- 1/4 cup diced mild chiles (I used canned green chiles)
Preheat oven to 400 degrees. Place parchment paper on a baking sheet or lightly oil a baking sheet.
Heat black beans in the microwave in a medium-sized (microwave safe) mixing bowl for 30-60 seconds (not essential, but I think it makes the next step easier). With a potato masher or fork, mash the beans well, leaving some partial beans, but mostly paste.
Add remaining ingredients to bean mixture and mix well.
With your hands, form mixture into 4 patties and place on baking sheet. Cook for 8-10 minutes, turn over and cook for an additional 8-10 minutes, or until outside of patties begin to crisp up.
Serve these burgers with whatever condiments you have on hand – salsa would be especially yummy, but ketchup and mustard work fine too!
Seasoned Polenta Fries
- Crispy polenta (see recipe here)
- 2 tbsp corn oil
- sea salt
- chile powder
Cut polenta into strips. In a large skillet, heat the corn oil over medium-high heat. Add polenta strips and cook, turning a couple of times, until browned – approximately 5 minutes per side. Transfer to a paper towel and sprinkle with sea salt and chile powder to taste.
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