Rock-It Burgers


By meg f. from Drew School, Philadelphia, Pennsylvania.

Description

This is a spicy spin on a classic bean burger. The widely loved black beans have a sweet subdued nature that allow  the cumin and cayenne flavor to explode onto the taste buds. Topped with a super special sauce that contains the intense heat of the chipotle pepper layered with the creamy fullness of cannellini beans the Latin peppers’ own smoky flavor. Instead of the delicious topping being dangerously fatty, this sauce only adds to the fantastic nutritional value of the meal. And no worries about this being an incomplete vegetarian protein, the protein of these black beans are made complete by combining them with the whole wheat flour and whole grain bun. This protein packed meal is nutritious, simple and delicious, plus… the youth think that these burgers rock it!

 

“I would eat this all day long” – Miracle

“That sauce is awesome! I like the spice, I want more” - Amber

Nutrition Facts

Serving size: 4.2 oz

Calories395
From Fat11%
From Saturated Fat.1%
From Sugar3%
Sodium386mg

Ingredients

Ingredient 6 servings 50 servings
cooked black beans3 c/12 oz25 c/100 oz
red bell peppers1 c/4 oz8.3 c/33 oz
garlic1 T/.1 oz8 T/.8 oz
cumin1 T/.1 oz8 T/.8 oz
cayenne pepper1 t/.05 oz8 t/.4 oz
salt.5 t/.2 oz4 t/2 oz
whole wheat flour1 c/2.5 oz8.3 c/21 oz
cannellini beans1.75 c/16 oz14.5 c/133 oz
chipotle peppers canned3 T/1.5 oz25 T/12 oz
canola oil1 T/.5 oz8 T/4 oz
onion powder1 T/.1 oz8 T/5 oz
baby spinach1.5 c/18 oz12.5 c/150 oz
whole wheat potato roll6 c/7.2 oz`50 c/60 oz
onion1 c/4 oz8.3 c/33 oz

Preparation

Rock-it burger

Serving size: 1, 4.2 oz (120g) patty with ¼ c baby spinach and 2T chipotle spread on wheat potato roll

Yields 6, 4.2 oz patties

Preparation time: 35minutes

Patty making: Preheat oven to 350F. Finely chop onions and garlic in a food processor, add black beans until smooth. Pour bean mixture into a bowl and fold in whole wheat flour, cumin, cayenne, salt and lastly the red peppers. Separate mixture into 6 (or 50) balls, flatten with the palm and form into 1/2” thick x 4” diameter patties. Lightly coat 14”x 16” tray (or 4’ x 6’- for 50 servings) with canola oil. Bake for 20 minutes at 350F flipping once after 10 minutes. Making the spread: Finely chop chipotle pepper in blender, add tofu, canola oil, salt and onion powder, blend until smooth. Place 2T chipotle spread on bun with spinach and the burger. Enjoy!

Tip: If using dry beans, soak overnight(covered and refrigerated), 1 qt cold water for every 1 lb of beans. For quick soak, boil 1 3/4qt for every 1 lb beans, boil gently until tender for about 2 hours.