Summer Recipe: Greek Black Bean Burger
Black bean burgers are a great vegetarian alternative to beef. They provide plenty of protein without the added fat.
Greek Black Bean Burger
A zucchini and black bean burger topped with lettuce, tomato and feta.
Prep Time: 25 min
Cook Time: 6 min
Yield: 4 Sandwiches
sat. fat 3g
1/2 cup lemon herb ricotta spread
4 zucchini and black bean patties
4 100% whole wheat (4 inch) hamburger buns
4 leaves green leaf lettuce
8 slices tomatoes, sliced 1/4 inch
1/4 cup feta cheese
Lemon Herb Ricotta Spread
1 teaspoon roasted garlic, minced
1/3 cup part-skim ricotta cheese
2 tablespoons nonfat plain Greek yogurt
1 tablespoon shredded parmesan cheese
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Mediterranean sea salt seasoning
1/8 teaspoon lemon juice
1 teaspoon fresh parsley leaves, chopped
1/8 teaspoon fresh grated lemon rind
Zucchini and Black Bean Patties
1 cup canned seasoned black beans
1/2 cup zucchini, shredded
1/4 cup flax seed
1/2 teaspoon Montreal steak seasoning
1 teaspoon garlic, minced
1 tablespoon fresh cilantro leaves, chopped
- Lemon Herb Ricotta Spread: In a mixing bowl, combine all ingredients. Mix until well blended.
- Zucchini and Black Bean Patties: In a mixing bowl, combine all ingredients. Mash with a fork. Allow to sit to allow flax seed to form a gel. Spray griddle with vegetable oil. Preheat to medium high heat. Portion burger mixture into 4 equal balls. Place on griddle, using a spatula, press mixture firmly to make 3 inch diameter patties, about 1/2 inch thick. Cook for 3 minutes on each side until golden brown.
- For Service: Spread 1 tablespoon ricotta spread on heal of bun and 1 tablespoon ricotta spread on crown of bun. Place 1 black bean patty on heal of bun. Top with 1 lettuce leaf and 2 slices tomato. Sprinkle with 1 tablespoon feta cheese. Close sandwich with crown of bun.
Thanks to our partners at Sodexo for making mindful eating so delicious!