Homemade Black Bean Burger, BlueCross BlueShield of South Carolina, Columbia

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 burgers

Vinnie Livoti, director of food services, modified this recipe, which some might already consider healthy, to be less salty. “This recipe was reworked to get the sodium content within our CHEF (Corporate Healthy Eating Focus) program’s nutritional guidelines,” Livoti says. Chef Lawrence Wright, the on-site chef for Southern Foodservice Management, BlueCross BlueShield’s corporate partner, worked with Southern’s corporate chef to change the type of beans used. The original recipe used a canned black bean in juice, “but going to a dried bean brought down the sodium by over 200 milligrams per serving,” Livoti explains.

Ingredients

2 lb. dried black turtle beans
2.5 qt. water
1/2 cup diced fresh green bell peppers
1/2 cup diced fresh yellow onion
3 cloves fresh garlic, minced
1 large egg
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. red hot pepper sauce
3/4 cup breadcrumbs
4 whole-wheat hamburger buns
4 lettuce leaves
8 slices tomato

Steps

  1. Cover beans with water, soak overnight in refrigerator at internal temperature of 40°F or below. Drain and discard excess liquid.
  2. Combine beans and 2.5 quarts water in large pot. Cook for one and a half hours, or until tender; minimum internal temperature should be 140°F or above.
  3. Preheat oven to 350°F and lightly spray parchment-lined sheet pan.
  4. In medium bowl, mash black beans with fork until thick and pasty. In food processor, finely chop bell pepper, onion and garlic. Stir in mashed black beans.
  5. In small bowl, stir together egg, chili powder, cumin and hot pepper sauce. Stir egg mixture into mashed bean mixture. Mix in breadcrumbs until mixture is sticky and holds together. Divide into 4 patties.
  6. Place patties on baking sheet and bake about 5 minutes on each side, until internal temperature reaches 145°F. For service, place patties on flattop grill to brown outside. Serve on toasted whole-wheat bun with lettuce and tomato slices.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources