Time Saving Tip:
Start boiling potatoes for potato salad before preparing burgers.
Ingredients and Preparation
Ingredients
Measures
Black beans, rinsed and drained
1 (15-ounce) can
Red onion, chopped + extra slices
¼
Breadcrumbs
¼ cup
Jerk seasoning
1 teaspoon
Canola oil
1 tablespoon
Reduced-fat mayonnaise
2 tablespoons
Whole-wheat burger buns, toasted
2
Lettuce leaves
2
Directions
In a medium bowl, mash beans with a fork into a paste-like consistency. Stir in onions, breadcrumbs, and jerk seasoning. Form bean mixture into 2½-inch thick patties.
Heat oil in a large nonstick skillet over medium to medium-high heat. Add patties to pan, and cook for about 3-5 minutes on each side, until browned and crisp.
Spread 1 tablespoon mayonnaise on one side of each bun. Arrange burgers, red onion slices, and lettuce leaves on buns, and serve.
Side Suggestions: Quick Potato Salad Boil 2 peeled Yukon gold potatoes for 20-25 minutes, until tender. Let cool for a few minutes and then cut into ½-inch cubes. Gently toss potato cubes with a mixture of 1 tablespoon diced red onion, 1 tablespoon diced dill pickle, 1 tablespoon reduced-fat mayonnaise, and 1 teaspoon Dijon or other brown mustard. Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 173 calories; 35 g carbohydrate; 3 g protein; 2.5 g fat (0.5 g sat); 3 g fiber; 444 mg sodium. Exchanges: 1.5 starches; 0.5 fat.
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