Happy July everyone! This month always means lots of BBQ’s and summer shenanigans, which can turn into some less than healthy behavior. Am I right? So it’s a good idea to have a healthy recipe in your back pocket that is light, easy, DELICIOUS, and CHEAP! I think those are all of my favorite things in a recipe, and I’m assuming you’re on the same page. So say hello to my Cowboy Black Bean Burgers.
This recipe has become on of my most popular, without ever even making it onto the blog. Say what?
That’s because when I first got started writing recipes, I didn’t know the first thing about making a blog. I had to learn how to do this from scratch, and it’s still a work in progress. (Got any tips? I would love to hear them!) So I used to post a picture on good ol’ Instagram, and put the recipe right into the comments. They’re all still there too, so go back and check them out for some more inspiration!
This little baby was featured on the Sprouts grocery store Instagram page, and was most recently in Women’s Health Magazine! They have a section where they feature people from social media, and yours truly made the cut.
Oh, and for the photos I did a double batch of the recipe. Because why not? It’s cheap, it’s healthy, it’s mostly vegetarian, AND my husband loves them! Perfect in our book.
Cowboy Black Bean Burgers
A healthy and delicious Cowboy Black Bean Burger with a kick! You won’t even miss the meat.
- Prep Time: 10 min + 30 min chill
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Burger
Ingredients
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup shredded cheese *
- 1/8 cup egg whites
- 1 tbsp scallions, finely chopped
- 1/2 cup crushed blue corn tortilla chips
- 1/3 cup corn and black bean salsa, like Trader Joe’s Cowboy Caviar
- grapeseed oil spray
- 4 burger buns, toasted **
- 4 ears roasted or grilled corn
Toppings:
- spinach
- tomato
- avocado
- more cheese or salsa (if desired!)
Instructions
- Smash beans with a fork or masher, or pulse in your food processor until chunky. This is important, you don’t want a fine puree!
- Stir in cheese, egg whites, scallions, chips, and salsa. If it looks a little too wet, try adding more crushed chips.
- Divide into 4 mounds and shape into patties by flattening out and keeping them round. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight. This helps the patty keep it’s shape while cooking.
- Heat your countertop grill (like this Cuisinart Griddler 3-in-1 Grill and Panini Press
) and spray with grapeseed oil spray. Cook two patties at a time, being careful not to smash your patties down too much. Cook for about 5 minutes, and then remove from grill and set aside. Alternately, you could cook them in a nonstick skillet, about 3-5 minutes per side.
- Top a toasted bun with spinach, a black bean patty, tomato, and avocado. Add extra salsa if desired. Serve with a roasted corn, kick back, and pretend you’re a cowboy.
) and spray with grapeseed oil spray. Cook two patties at a time, being careful not to smash your patties down too much. Cook for about 5 minutes, and then remove from grill and set aside. Alternately, you could cook them in a nonstick skillet, about 3-5 minutes per side.Notes
*if dairy-free, use a vegan cheese
**if gluten-free, use a gluten-free bun. We like the GF buns from Trader Joe’s!
I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.
Like it? Love it? Share it!
No Comments