Wednesday, May 16, 2018

Sidney's Black Bean Veggie Burger + Fries

Eating burgers while getting bikini body ready? Yes please! Our clean eating health nut sister (Sidney) kindly made these for all of us for dinner the other night, and they were so yummy we had to post!



Now, as a disclaimer, are these burgers juicy, Smash Burger yummy? Not quite. BUT they are delicious for a healthy alternative, and super clean! Even Regan (Mrs. Junk Food Junky) downed the whole thing (after it was smothered in mayo and ketchup, haha)!


Sidney used multi-grain buns, and topped the burger with lettuce, tomato, and hummus. She served the burgers with watermelon and oil-free, oven-baked fries! Now these were actually SO delicious.  Like, "we'd take these over In-N-Out fries any day" kind of good. 


See the full recipes below! The original recipes are from Forks Over Knives and From My Bowl



Black Bean Veggie Burgers

1 cup cooked brown rice (we used this)
1 15-ounce can black beans
½ onion, diced
¼ cup corn
1 teaspoon cumin
1 teaspoon garlic powder
¼ teaspoon chili powder
¼ cup cornmeal
2 tablespoons salsa

Preheat oven to 350º F. Lay a piece of parchment paper on sheet pan.

Sweat the onion in a sauté pan. Sweat means the moisture comes from the veggies so no oil is needed. Just remember to keep a lid on the pan. If the onions do start to stick, add a little bit of water. When onions become translucent add corn and spices. Cook for a few more minutes.

Add cornmeal, salsa, veggies, and rice to bean bowl. Mix everything together so there is an even consistency. Feel free to do this with your hands. Then form mixture into patties. A good thickness is about ½ inch and I like to make mine around 3 inches in diameter.

Place patties onto parchment paper and bake for 15 minutes at 350ºF. Flip the patties and bake for another 15 minutes. Serve between two leaves of romaine lettuce with tomato, onion, ketchup, and mustard. Or try putting the burger on a bed of fresh spinach instead of the bun…. delicious!


Oil-Free Fries

2-4 Organic Russet Potatoes, depending on size
Seasonings of Choice + Salt
Silicone Mat on baking sheet (or parchment paper)

Preheat your oven to 425F. Scrub your Potatoes clean, and peel them if desired.
Chop your fries into any shape of your choice; wedges that are between 1/2″ and 3/4″ are recommended.
Toss your Fries into a large bowl, sprinkle with any Seasonings and Salt you desire, and stir well.
Place the Seasoned Fries onto a baking tray lined with a Silicone Mat, making sure they do not touch.
Bake for 35-40 minutes, or until golden brown and crispy. Serve as desired.



Hope you enjoy(the burgers, and your bikini bod for summer ;)


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