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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources