Black Bean Burger Stacks

Name: Black Bean Burger Stacks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, finely diced); 2 clove garlic (minced); 15 ounce black beans (rinsed and drained); 0.5 cup gluten-free breadcrumbs; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon chili powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 4 gluten-free hamburger buns; 2 cup coleslaw mix (bagged); 0.25 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 1 pound sweet potato fries (frozen)

Hearty homemade black bean patties seasoned with spices, served on gluten-free buns with crunchy coleslaw and crispy sweet potato fries.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.09/serving

Dietary

Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Pescatarian
High-Fiber
Low-Sugar

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, finely diced)
2 clove garlic (minced)
15 ounce black beans (rinsed and drained)
0.5 cup gluten-free breadcrumbs
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon chili powder
0.25 teaspoon salt
0.25 teaspoon black pepper
4 gluten-free hamburger buns
2 cup coleslaw mix (bagged)
0.25 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 pound sweet potato fries (frozen)

Instructions

Preheat oven to 400°F. Spread the frozen sweet potato fries on a baking sheet and bake according to package directions, about 15-20 minutes, flipping halfway.
While fries bake, heat olive oil in a large skillet over medium heat. Add diced yellow onion and minced garlic; cook for 3-4 minutes until softened.
In a medium bowl, mash the rinsed and drained black beans with a fork until mostly smooth but still some texture remains. Stir in gluten-free breadcrumbs, cooked onion and garlic mixture, ground cumin, smoked paprika, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
Form the mixture into 4 patties.
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard. In another bowl, combine the coleslaw mix with the dressing. Season with salt and pepper to taste.
Once fries are halfway done, pan-fry the black bean patties in a separate skillet with a splash of olive oil over medium heat for 4-5 minutes per side, until heated through and lightly browned.
Assemble burgers on gluten-free buns with a generous portion of coleslaw. Serve with the hot sweet potato fries.

Notes

Leftover burger patties can be stored in the refrigerator for 2-3 days and reheated. The coleslaw is best fresh but can be kept separately for a day.

Nutrition (per serving)

Calories: 420
Protein: 18.5 g
Carbohydrates: 65.2 g
Fat: 11.5 g
Fiber: 13 g
Sodium: 680 mg
Saturated Fat: 1.5 g
Sugar: 5 g
Cholesterol: 5 mg