Black bean burger

My lunch repertoire at home is rather limited.  It used to be leftovers from dinner, but I have been trying to eat healthier.  Time is also of the essence, and I need to be able to work around nap/play.

For lunch today, I made a black bean burger, sans bread, served on a bed spinach, rocket and tomatoes, with a squeeze of lemon juice.   It was light, tasty with a hint of cumin and fresh served with the salad.

Ingredients: (makes 2)

  • Fry lite
  • 1/2 red onion, peeled and chopped
  • 1 can (400g) of black beans, drained
  •  1/2 carrot, finely grated
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli flakes
  • salt and pepper to taste
  • 1/4 lemon

Method:

  1. Pre-heat the oven at 200 degrees
  2. Heat a frying pan on the stove and spray with Fry Lite
  3. Sauté the onions for a minute until soft.  Turn off the stove and leave to cool
  4. Add black beans into a bowl and use a masher to break it down until soft
  5. Add the grated carrot, cooked onions, cumin, chilli flakes and season with salt and pepper.   You could add chopped coriander/parsley as well (I didn’t have any).  Mix well
  6. Shape into 2 burger patties
  7. Line a baking tray with foil and spray with Fry Lite
  8. Place the burger patties on the foil
  9. Place the baking tray in the oven and cook for 25 minutes
  10. Serve with a salad and a squeeze of lemon

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