Black Bean Burger

American Entree
30 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 570, Fat 17g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 5mg, Sodium 1140mg, Total Carbohydrate 87g, Fiber 5g, Sugars 8g, Protein 17g
Vegetarian
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.

Ingredients:

  • 1 can Giant Eagle black beans
  • 1 lime
  • 1 cup Tasty Bite® organic brown rice
  • 4 Tbsp. Giant Eagle taco seasoning, divided
  • ½ cup Giant Eagle shredded Pepper Jack
  • 1 bag Giant Eagle angel hair slaw
  • ¼ cup Giant Eagle mayo
  • 1 Tbsp. Giant Eagle canola oil
  • 4 Giant Eagle sliced wheat hamburger buns

Directions:

Drain black beans and rinse. Cut lime in half and squeeze out the juice and set aside. Cook rice by following instructions on rice packet.

Place black beans in a large mixing bowl. Using a potato masher or fork mash the beans until they form a chunky paste. Fold in 1 cup of cooked rice, 2 tablespoons taco seasoning and the pepper jack cheese. Mix well.

Form the mixture into four equal balls and then form into patties. Place the patties in the freezer for 10 minutes to solidify.

Meanwhile in a bowl, mix the mayo, 2 tablespoons of taco seasoning and lime juice. Whisk well and then fold the slaw in.

In a frying pan, heat canola oil for one minute on high. Gently add in the black bean burgers and cook for 4-5 minutes on each side forming a nice crust (if you do not have a big enough pan cook in batches). While burgers are cooking, toast the buns for 3-4 minutes or until golden brown.

Place the burger on the toasted bun and top with cabbage slaw. Enjoy the extra slaw on the side!