TIME TO THROW DOWN ANOTHER HEALTHY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN ! THIS WEEK WE ARE FOCUSING ON BURGERS, YOU KNOW, THE QUINTESSENTIAL AMERICAN MEAL FOR THIS TIME OF YEAR. AND WHILE I LOVE A TRADITIONAL 80/20 BEEF PATTY EVERY NOW AND THEN, SOMETIMES WE WANT A HEALTHIER OPTION WITH LESS FAT AND CALORIES. AND THATS WHERE THE BLACK BEAN BURGER COMES IN.....
THIS RECIPE COMES FROM MARK BAUMBLATT OF THE GREENVILLE FIRE DEPARTMENT HERE IN NEW YORK. MARK IS A LONG TIME SUPPORTER OF F&H CO. AND JUST RECENTLY WE FOUND OUT OUR DADS KNEW EACH OTHER FROM WHEN THEY WERE BOTH LOCAL POLICE OFFICERS. IT'S A SMALL WORLD WE LIVE IN !
MARK'S BLACK BEAN BURGERS topped with chipotle mayo, avaocado and jalapeno
Makes approximately 8 patties
5 CANS OF BLACK BEANS, drained and rinsed
1 BAG OF FRESH SPINACH
1 JAR OF ROASTED PEPPERS
SALT AND PEPPER TO TASTE
2 EGG WHITES
Place all ingredients but the egg whites and bread crumbs in a food processor and pulse to combine. In a large mixing bowl combine this mixture with the egg whites and enough bread crumbs to firm up the mixture to make patties. Mark recommends cooking them on a griddle or in a pan due to their tendency to crumble on a grill.
1 CAN OF CHIPOTLES (less if less heat is desired)
2 TBS. MAYO
Place in a food processor to combine
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STAY SAFE, EAT WELL!