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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources