Black Bean Burger on a Lettuce Leaf

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 4 servings

Ingredients

•  1/2 medium-sized red onion
•  1 red bell pepper, cut into strips
•  4 – 5 garlic cloves, minced
•  2 tsp ground cumin
•  1/4 tsp salt
•  1/2 cup toasted unsalted almonds
•  1/2 cup sunflower seeds
•  1 teaspoon extra virgin olive oil
•  1/2 cup chopped fresh cilantro
•  1 15.5 oz. can low sodium black beans, drained and rinsed
•  2 tablespoons of water
•  3/4 cup of wheat germ or quinoa flakes or pulsed rolled oats
•  Iceberg lettuce to serve

Directions

1.  Put one half of a medium-sized, peeled red onion in a food processor and pulse until minced. Add red bell pepper and pulse just until finely chopped. Set them aside in a medium bowl.
2.  Combine the garlic, spices, salt, almonds, sunflower seeds, and oil in the food processor and pulse until texture resembles breadcrumbs. Add cilantro and pulse until the cilantro is well incorporated. Transfer mixture to the bowl with the onion and pepper.
3.  Put the black beans and water in the food processor and process until smooth. Add this mixture to the bowl along with the wheat germ. Mix (preferably with your hands) completely, and then taste for seasoning – you may want to add more salt, spices, or herbs at this point.
4.  Separate bean mixture into six balls and shape into patties. Make sure the patties are not too thin or they will fall apart.
5.  Grill for 8 minutes on each side, or until slightly browned. Alternatively, bake at 350°F for 20-30 minutes until heated through. Finish by broiling briefly until browned.
6.  Serve with a lettuce wrap.

Nutrition Facts

Recipe Yields: 4 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.