Tag Archives: lunch

Make Ahead & Freeze Black Bean Taco Burgers

Make Ahead & Freeze Black Bean Taco Burgers #SundaySupper

The Sunday Supper folks are adding to your easy and healthy make ahead, freezable meals this week!

These taco bean burgers are the easiest way that I know to stay full and healthy for lunch, no matter what diet I am following. These are a fantastic source of protein and fiber, and are as satisfying as a meat-burger, without all the fat. Plus they make a lot (8-10) and freeze super well.

I make these all the time, and have them on hand to serve over a salad, on an english muffin or flat-bread, or just plain with a tomato and some mustard on top. This is very Advocare friendly. If you are not trying to eat super-duper healthy, but love veggie burgers, make this burger as the base for my Big Bean Mac– you won’t be sorry!

The-Bean-Mac

My “famous” Big Bean Mac is made with these Taco Burgers- so versatile and easy too!

I also have this recipe for Vegan Black Bean burgers, and for both recipes I use this technique which works great:

*I refrigerate the mixture for up to a half an hour.
*I use a 1/3 cup measure to form small, uniform patties.
*I let it cook on the bottom, until a crust forms, then I “flip & squish.” And then flip again.
*I make them on my griddle all at once, and then freeze to reheat in the microwave or on a skillet later.

So easy and so much healthier than store-bought veggie burgers! To make a traditional taco burger, you can garnish it with jack cheese, salsa, chili peppers, or whatever you’d enjoy on your tacos! The taco seasoning in these is what makes them special, and the simplicity of this makes it a repeat-recipe for sure, plus it is so great to have lunch on-hand from the freezer anytime!

Make Ahead & Freeze Black Bean Taco Burger

Make Ahead & Freeze Black Bean Taco Burgers

Make Ahead & Freeze Black Bean Taco Burgers

Ingredients

  • 1 15 oz. can black beans, undrained
  • 1/2 cup (or more) bread crumbs
  • 1 Tbsp. taco seasoning
  • 1 egg white

Instructions

    To make the burgers
  1. Open and pour without draining, your black beans into a large bowl. Add one egg white, 1/2 cup whole wheat bread crumbs, 1 Tbsp. taco seasoning. Blend with immersion blender or a potato masher. Add more breadcrumbs if needed (up to 1/2 cup more), to get a consistency that will form a patty.
  2. Heat a sprayed grill or saute pan, over medium heat.
  3. Shape patties, using a 1/3 measuring cup or a large scoop onto the pan. Do not press down. Wait until it has cooked 3-4 minutes and is lightly browned. Then flip and squish lightly with the back of the spatula. Continue to cook 3-4 minutes and then flip back over again until done.
  4. Remove to cool and then enjoy or freeze up to 3 months in a ziplock bag.
  5. To reheat:
  6. microwave: 30 seconds, flip over and microwave another 1 minute until hot.
  7. skillet: cook over medium 3-4 minutes per side, until heated through.
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Check out these great recipes from the Sunday Supper bloggers:

Healthy Make Ahead Freezer Meals

Frozen Fruits and Veggies

Preparing Some Proteins

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Make Ahead & Freeze Black Bean Taco Burgers

This post is also linked up with Foodie Friday for their make-ahead theme this week!

The Big Bean Mac

The Big Bean MacYes I did.

You know the one.

Special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun!

~ The Big Mac Jingle

Except I left off the “2- all beef patties!” I enjoy my “Big Mac” with a bean burger in the middle! Real cheddar cheese, real ingredients without a crap-ton of salt and fat!  But I swear to you, both beef and bean lovers will adore this sandwich! Dare I say, it tastes just like the real deal? I do! It does. It so freaking does! I missed you, Big Mac, and now I can eat you- but better yet, I can enjoy you!

Making this ahead, is so easy if you have some bean burgers on hand, as I seem to make them in huge quantity these days myself, this makes these burgers almost too easy to put together! I took special attention to try to make this the way I would if I had a diner, and was giving you my best sammie for lunch:

Start with the bun:

sesame seed bun

Start with a great sesame seed bun- they are right in the grocery store people! Why aren’t we buying these? They are delicious!

Toast it on both sides:

toastedbun

See how a little butter goes a long way- a toasted bun is so much better…

Spread that “special sauce.” Common! It is special- use it liberally!

special-sauce

The key ingredient~

Then add your burger…Bean burger, that is! With exactly 3, not two, dill pickles and your onions.

Burger and three pickles,and onions

Exactly 3 pickles, and minced onions- the onions, I think are the thing that make this taste super authentic!

Load up the iceburg shreds:

iceburg lettuce

I add a lot to feel healthy- teehee!

And marvel:

The-Bean-Mac

Wow. Look what you get to eat.

The Big Bean Mac

Yield: 5 burgers

The Big Bean Mac

This unbelievable re-creation and recipe redux of a very unhealthy burger, will send you to flavor-town! The Bean Mac is your new favorite lunch sandwich!

Ingredients

    Bean burgers
  • 1 15 oz. can black beans
  • 1/2 (or more) bread crumbs
  • 1 Tbsp. taco seasoning
  • 1 egg white
  • The Special Sauce
  • 1 Tbsp 2% greek plain yogurt
  • 1 Tbsp light mayo
  • 1 tsp granulated sugar
  • 1 tsp cider vinegar
  • 1 tsp. dill pickle relish- sweet is too sweet
  • 1 tsp sriracha
  • 2 TBP French dressing
  • Pinch salt
  • Sandwich
  • Shredded iceberg lettuce
  • 5 Tbsp. minced onion
  • 15-20 sandwich sliced dill pickles
  • 5 slices cheese- I used thin cheddar slices- orange for authenticity!
  • 5 sesame seed buns

Instructions

    To make the burgers
  1. Open and pour without draining your black beans into a large bowl. Add one egg white, 1/2 cup whole wheat bread crumbs, 1 Tbsp. taco seasoning. Blend with immersion blender or a potato masher. Add more breadcrumbs if needed, to get a consistency that will form a patty.
  2. Shape 5 patties. Cook on a grill or saute pan, over medium heat, until lightly browned on both sides.
  3. Place one slice of cheese on each patty. Cover until melted. Remove from the pan. Set aside.
  4. For the Sauce
  5. Measure and mix all the sauce ingredients in a small bowl. Set aside.
  6. Assemble your sandwich.
  7. On the same pan that you made your burgers, heat a bit of butter, and grill the inside of your buns a bit, to get them toasty. Remove.
  8. Spread the special sauce on both insides of the bun.
  9. Place a bean patty on the bottom half.
  10. On the top half, add three pickles.
  11. Add 1 Tbsp. of minced onion.
  12. Top the burger with the shredded lettuce.
  13. Put the top on.
  14. Yes. You are done. Take it all in. You can now enjoy your Bean Mac.

Notes

If you want to make some of this recipe ahead, it is super easy. Make the burgers ahead and freeze them- you can skillet warm them or microwave in minutes. Make the sauce up to one day ahead - it actually improves as it sits for a bit. You can use any bean burger recipe- this is just my fastest!

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Some of you read my posts about sharing coffee, and what we’d chat about…well,

If we were having lunch, today, I would tell you that this is my new favorite sandwich. Hands down. My husband is equally obsessed, which can be a problem! But not too much so, as it is definitely a much improved version of the ugly fast food guy. I hope you try this, and love it as much as we do- lemme know if you do. Take a pic and tag @hardlyagoddess.com!The-Big-Bean-Mac

Sharing, this week with: Full Plate Thursday, Foodie Friends Friday, Pin Junkie, Meatless Monday!

Cheese & Sprout Pita Pocket Sandwich

Cheese & Sprout SandwichSometimes it’s the simplest of things.

Cheese & sprouts. But that’s not all. Layered between the creamy Havarti cheese, and crunchy sprouts, is a garlicky, dilly dressing that completely transforms this simple sandwich. You won’t believe how good this is.

Of course, you would believe, if you’ve ever been to Cazenovia, New York circa 1990. If you were, you definitely ate at the now closed restaurant, The Wheatberry. Oh La. I wish that place were still around. It had the most amazing food, and I over the years, I have recreated what I remember of most of their menu. This recipe is inspired by the very first sandwich that they served, from their tiny walk-in place even before it ever became a beautiful full service restaurant.Cheese & Sprout Sandwich

To those of you searching…you’re welcome.

To those of you who didn’t know what you were missing…you’re also welcome. Here’s the recipe as close as I could come to the original by memory:

Cheese & Sprout Pita Pocket Sandwich

Ingredients

  • 1 small container greek plain yogurt- low or full fat only. NOT non-fat (sour)
  • 1 Tbsp mayo
  • 1Tbsp lemon
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp minced garlic
  • 1/2 tsp dried dill
  • pita pockets
  • broccoli sprouts
  • muenster or harvarti cheese slices

Instructions

    For the sauce:
  1. In a small bowl combine the first 6 ingredients until smooth. Set aside.
  2. Assemble the sandwich
  3. Open the pitas. Smear both sides with the sauce.
  4. Layer in the cheese as desired.
  5. Stuff with sprouts.
  6. Enjoy!
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I cut it or if you used small pitas, just leave them whole if it’s easier to eat.

Cheese & Sprout Sandwich

So delicious! Easy and perfect for any vegetarians, or even just people who love food. I am serious. I would never have thought that my meat loving husband would love this sandwich, but he does. I don’t know if it’s that he feel so virtuous after eating so many sprouts, or whether it’s because the sauce is so flipping good. Either way, this one is a winner in my house.

Your welcome. Enjoy~


I am linking up with #MeatlessMonday  hosted by Powered By BLING, Running on Happy & The Fit Foodie Mama. And over with Deborah at Confessions of a Mother Runner.