HEALTHY CHICKEN AND BLACK BEAN RECIPES RECIPES

Name: Black bean burgers
Total time: 40 min
Yield: 2
Cuisine: https://schema.org/VegetarianDiet
Ingredients: ½ a red onion; 1 tablespoon balsamic vinegar; 1 fresh red chilli; 2 spring onions; 1 x 400 g tin black beans; 100 g fresh breadcrumbs; 1 lemon; extra virgin olive oil; 2 tablespoons natural yoghurt; 80 g baby kale; 30 g rocket; olive oil; 1 ripe beef tomato; 75 g mozzarella cheese; 2 wholemeal buns

BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES

Black bean veggie burger recipe | Jamie Oliver recipes image

These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.

Total Time 40 minutes

Yield 2

Number Of Ingredients 15

Ingredients

½ a red onion
1 tablespoon balsamic vinegar
1 fresh red chilli
2 spring onions
1 x 400 g tin black beans
100 g fresh breadcrumbs
1 lemon
extra virgin olive oil
2 tablespoons natural yoghurt
80 g baby kale
30 g rocket
olive oil
1 ripe beef tomato
75 g mozzarella cheese
2 wholemeal buns

Steps:

1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
6. Slice the tomato and mozzarella into rounds and open the buns.
7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
9. Lift the onions out of the balsamic with a fork.
10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

Nutrition Facts : Calories 652 calories, FatContent 25.1 g fat, SaturatedFatContent 7.8 g saturated fat, ProteinContent 30.5 g protein, CarbohydrateContent 73.4 g carbohydrate, SugarContent 14.0 g sugar, SodiumContent 1.7 g salt, FiberContent 18.0 g fibre

BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES

Black bean veggie burger recipe | Jamie Oliver recipes image

These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.

Total Time 40 minutes

Yield 2

Number Of Ingredients 15

Ingredients

½ a red onion
1 tablespoon balsamic vinegar
1 fresh red chilli
2 spring onions
1 x 400 g tin black beans
100 g fresh breadcrumbs
1 lemon
extra virgin olive oil
2 tablespoons natural yoghurt
80 g baby kale
30 g rocket
olive oil
1 ripe beef tomato
75 g mozzarella cheese
2 wholemeal buns

Steps:

1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
6. Slice the tomato and mozzarella into rounds and open the buns.
7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
9. Lift the onions out of the balsamic with a fork.
10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

More about "healthy chicken and black bean recipes recipes"

BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES

These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 652 calories per serving

1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
6. Slice the tomato and mozzarella into rounds and open the buns.
7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
9. Lift the onions out of the balsamic with a fork.
10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

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