For the Black Bean Burgers:
2 tablespoons olive oil
½ onion, peeled and chopped
2 garlic cloves, peeled and minced
1 (15-ounce) can black beans,
rinsed and drained
1 teaspoon chili powder
Pinch salt and pepper
1/3 cup cilantro
½ cup whole-wheat breadcrumbs
2 eggs whites
5 whole-wheat buns
For the Carrot Salad:
2 pounds carrots, peeled
2 cups peeled fresh pineapple
¾ cup raisins
1 tablespoon honey
¼ cup low-fat plain Greek yogurt
For the Avocado Spread:
1 lime (zest and juice)
Pinch of salt
Make the Black Bean Burgers: In a small sauté pan, warm the olive oil. Add the onions and garlic and cook for 3 minutes, or until the onion is soft. Add the
beans, chili powder, salt and pepper, and cilantro. Let cool for 5 minutes, then place in a food processor. Pulse about 5 times, or until coarsely chopped. Pour
into a bowl and add the breadcrumbs and egg whites and combine thoroughly. Let sit in the refrigerator for 30 minutes.
Make the Carrot Salad: In a large bowl, combine carrots, pineapple, and raisins. In a separate small bowl, stir honey and yogurt until blended. Toss with salad.
Let sit for 30 minutes.
Preheat the grill. Shape the burger mix into 5 patties and grill on grill topper/ basket until cooked through and crispy on each side, about 5 minutes per side.
Make the Avocado Spread: Blend avocado and zest and juice of one lime with salt to taste in a food processor until smooth, about 30 seconds. Spread over
Black Bean Burgers and serve with Carrot Salad.
Yield: 5 servings
Nutrition facts per serving: 393 calories, 15 g fat, 43 g carbohydrate, 15 g protein
Source: The 2014 Healthy Lunchtime Challenge Cookbook