Oh hey there. Me again.
I’ve been meaning to share our meal plan this week with you but apparently I can only get my stuff together to make one of them happen at a time. Now don’t assume I’m a super planner who writes down her weekday meals every Sunday or anything. I want to be that girl I really do, but in reality I’m more of an I saw this recipe in Cooking Light and we should try it tonight type of girl. To make things a little more complicated, I’ve also been known to avoid running to the store last-minute for things that a recipe calls for. If I can substitute or wing it and avoid the trip, I will. Even if the grocery store is 2 minutes away.
But enough about my grocery issues. Here’s what our meal plan looked like this week:
Monday-Black Bean Burgers with a Kale and Kiwi salad
Tuesday-Sun-dried tomato chicken tenders and heirloom tomato salad
Wednesday-Crock-pot Pulled Pork and peach relish
Thursday-Sweet & Sour Chicken and Broccoli
Friday-BLT pizza and spinach salad (actual- fresh oysters and lobster bake at our local seafood spot)
So let’s talk about Monday’s Black Bean Burgers today. These are rich enough in flavor that even a beef lover can enjoy them. And I say that because I like beef but I really like these burgers too.
Black Bean Burgers
- 1 15 oz can unsalted black beans, rinsed and drained
- 1/4 C onion, chopped
- 1/4 C spinach (I was out of cilantro)
- 1 TBL garlic, minced
- 2 tsp low sodium soy sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 C panko breadcrumbs
- 1 egg
In a large mixing bowl, mash black beans with a fork. Add onion, spinach, garlic, soy sauce, salt, pepper and breadcrumbs. Make a small hole in mixture for egg. Whip egg and blend it into bean mixture.
Divide into 4-5 patties and grill for 4-6 minutes on each side on medium heat or until crispy. Note: these can fall apart easily so be careful if you are using a grill or cook on a pan in the oven at 425 degrees for 8-11 minutes.
- 1/4 C light mayonnaise
- 1 tsp sriracha hot chili sauce
- 1 tsp fresh lime juice
Serve on whole wheat hamburger buns and garnish with a dollop of sriracha aioli and a kale salad with kiwi, blueberries and a white balsamic vinaigrette.