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Black Bean Burgers with Avocado Spread & Mixed Greens Salad.

  • 1
    avocado
  • 1 (398 ml) can
    black beans
  • ½ small pkg
    grape tomatoes
  • 1
    lime
  • ½ (142 g) pkg
    spring mix (mixed greens)
  • 2
    whole grain buns or rolls
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    extra virgin olive oil
  •  
    panko bread crumbs
  •  
    salt
  • 1
    Drain the beans (but don't rinse them) and transfer to a medium bowl. Use a potato masher or fork to mash them until they are mostly broken up, but there are still some whole beans left.
    1 (398 ml) can black beans
  • 2
    Coarsely grate the onion and add to the bowl.
    ½ medium yellow onion
  • 3
    Add the bread crumbs, chili powder, salt, and pepper to the beans and onion; stir until the mixture is combined.
    ¼ cup panko bread crumbs
    ½ tsp chili powder
    ¼ tsp salt
    ⅛ tsp black pepper
  • 4
    Heat a skillet over medium heat.
  • 5
    Form the bean mixture into two patties.
  • 6
    Add olive oil to the skillet and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 7
    Place the patties in the skillet and cook until they are browned and heated through, 4 to 5 minutes per side. Once done, transfer to a plate.
  • 8
    Toast the buns if desired.
    2 whole grain buns or rolls
  • 9
    Wash and dry the fresh produce. (Skip the greens if they came pre-washed.)
    1 avocado
    1 lime
    ½ small pkg grape tomatoes
    ½ (142 g) pkg spring mix (mixed greens)
  • 10
    Halve and pit the avocado; medium dice the flesh while it's still in the skin, then scoop out into a small bowl.
  • 11
    Add juice of ½ lime to the avocado and season with salt and pepper; mash with a fork until smooth.
    ¼ tsp salt
    ⅛ tsp black pepper
  • 12
    Halve the grape tomatoes.
  • 13
    Place the bun halves on two plates (or one plate and one lunch container), top with the black bean patties, and add dollops of the avocado spread. Arrange the greens on the side, top with the grape tomatoes, and drizzle with olive oil and the remaining lime. Enjoy!
    ½ tbsp extra virgin olive oil