Here’s a meatless meal that won’t leave you yearning for a pork chop. Black bean burgers are flavorful and protein packed and when paired with a filling barley salad chock full of vegetables and nuts this vegetarian dinner will please even the meat-eaters at your table.
Black Bean Veggie Burger with Spinach and Barley Lime Salad
Start to finish: 10 minutes
Hands on time: 10 minutes
4 Black Bean Veggie Burgers from the specialty meat case
Salt and freshly ground black pepper
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
1 lb Baby Spinach and Barley Lime Salad from the prepared salad case
6 oz Fresh Bruschetta Topping from the prepared salad case
1 lime, quartered, optional
Salt and pepper the burgers.
Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the burgers and brown them for 2 minutes on the first side, then 2 minutes on the second side. Transfer the burgers to a plate.
Add the onion to the pan and sauté it for about 2 minutes or until it’s soft. Add the spinach and barley salad and toss to wilt the spinach and heat it, about 2 minutes. Return the burgers to the pan and top them with the bruschetta topping. Cover, lower the heat and cook for another 2 minutes to make everything really hot.
Transfer the burgers and vegetables to heated plates. Squeeze with lime if desired.
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.