This black bean burger came from the Aldi Test Kitchen. Each burger packs in a lot of nutrition and a whole lot of fiber. Best of all it tastes delicious. As my nine year old son said, “Three bites and you’ll love it!” And as an added bonus: These are very freezer friendly, so they will make great lunches throughout the week! The recipe suggests that this makes 8 burgers, but we were able to make more than that. If you divide all the ingredients by 8 servings, one burger on two slices of whole wheat bread is 10 Weight Watcher Smart Points, according to the Weight Watcher recipe builder.
Makes 8 burgers.
One burger is 7 WW FreeStyle SP>
- Carlini Cooking Spray
- 1 teaspoon Carlini Vegetable Oil
- ½ cup diced zucchini
- ½ cup diced yellow onion
- ½ cup peeled and diced carrot
- 2 tablespoons Burman’s Ketchup
- 2 tablespoons Sweet Baby Ray’s Original Barbecue Sauce
- 2 cups Millville Quick Oats
- 2 tablespoons Sweet Harvest Original Applesauce
- 1 teaspoon Stonemill Essentials Italian Seasoning
- ½ teaspoon Stonemill Essentials Garlic Powder
- ½ teaspoon Stonemill Essentials Onion Powder
- ¾ teaspoon Stonemill Essentials Ground Cumin
- ¾ teaspoon Stonemill Essentials Paprika
- ¾ teaspoon Stonemill Essentials Chili Powder
- ½ teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
- 1 teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste
- 3 15.5-ounce cans Dakota’s Pride Black Beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 1 lime, zested and juiced
- ½ cup Friendly Farms Plain Nonfat Greek Yogurt
- Stonemill Essentials Iodized Salt, to taste
- Stonemill Essentials Ground Black Pepper, to taste
- 16 slices L’oven Fresh 100% Whole Wheat Wide Pan Bread, toasted
- 1 avocado, sliced
- 1 beefsteak tomato, sliced
- 1 red onion, thinly sliced
- ¼ romaine heart
- Preheat grill to medium-high heat and spray with cooking spray.
- In a medium sauté pan, heat the vegetable oil over medium heat. Sauté the zucchini, onion, and carrot until vegetables are translucent and soft, about 5 minutes. Set aside to cool.
- Place vegetable mixture and remaining burger ingredients in a food processor. Process until thoroughly mixed.
- Portion into 8 patties of black bean mixture and refrigerate for 10 minutes to set.
- Grill patties 2 minutes and rotate 90 degrees to create a crosshatch pattern. Cook for 2 minutes, flip over and repeat.
- In a medium bowl, combine cilantro, lime zest, lime juice and Greek yogurt. Season with salt and pepper, to taste.
- To assemble, spread 1 slice of wheat toast with 1 tablespoon of yogurt sauce. Layer with 3 slices avocado, 2 slices tomato, 1 slice onion, 1 piece of lettuce, 1 burger patty and top with 1 slice of wheat toast.
Packing in the fiber. Check out these ingredients and seasonings:
Lots of good veges. 
You’ve got to love recipes that freeze and reheat well! 🙂
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