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
| Calories | 395 |
| From Fat | 11% |
| From Saturated Fat | .1% |
| From Sugar | 3% |
| Sodium | 386mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| cooked black beans | 3 c/12 oz | 25 c/100 oz |
| red bell peppers | 1 c/4 oz | 8.3 c/33 oz |
| garlic | 1 T/.1 oz | 8 T/.8 oz |
| cumin | 1 T/.1 oz | 8 T/.8 oz |
| cayenne pepper | 1 t/.05 oz | 8 t/.4 oz |
| salt | .5 t/.2 oz | 4 t/2 oz |
| whole wheat flour | 1 c/2.5 oz | 8.3 c/21 oz |
| cannellini beans | 1.75 c/16 oz | 14.5 c/133 oz |
| chipotle peppers canned | 3 T/1.5 oz | 25 T/12 oz |
| canola oil | 1 T/.5 oz | 8 T/4 oz |
| onion powder | 1 T/.1 oz | 8 T/5 oz |
| baby spinach | 1.5 c/18 oz | 12.5 c/150 oz |
| whole wheat potato roll | 6 c/7.2 oz` | 50 c/60 oz |
| onion | 1 c/4 oz | 8.3 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.
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