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 sink-full 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.