Black Bean Burgers and Kale Chips

HOMEMADE BLACK BEAN BURGERS

(modified from an old Cooking Light recipe)

Makes 4 burgers.

1 (2 oz) whole wheat hamburger bun, torn into pieces *

1/4 cup panko breadcrumbs *

3 Tbsp olive oil, divided

2 tsp chopped garlic (I usually double the garlic b/c I'm a garlic junky)

1 (15 oz) can black beans, rinsed and drained

1/2 cup frozen corn kernels, thawed

1/4 of a yellow onion, finely chopped (approx. 3 Tbsp)

1 tsp grated lime rind

1 tsp chili powder

1 tsp cumin

1/2 tsp oregano

1/4 tsp salt (I use fine sea salt)

1 large egg, lightly beaten

1 large egg white, lightly beaten

(* Note: You can substitute 1 1/2 - 2 cups of plain or panko breadcrumbs for the bun and panko amounts listed and skip step 1, if you prefer.)

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a large bowl.

2. Combine 1 Tbsp oil, garlic, and beans in a processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into a bowl with breadcrumbs. Stir in all remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions, shaping each into about a 3-inch patty.

(After this step, I will occasionally wrap the patties in wax paper and freeze them for a few hours. Then, I will take them directly from the freezer and put them into the skillet. This tends to keep them from falling apart when you are cooking and eating them. However, you can go directly to step 3, if pressed for time.)

3. Heat remaining 2 Tbsp oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully, turn patties over; cook 3-4 minutes or until bottom edges are done.

We top our burgers with Monterey Jack cheese and serve them on whole wheat buns with spinach leaves, tomato, avocado (not shown b/c we were out...boo), red onion, hot sauce-spiked ketchup, and spicy brown mustard. Gotta love all that flava flav. (Yeah boooooooy!)

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I saw some great kale when I stopped by the co-op the other day, so I decided to make chips to go with my burgers for some extra vitamins and deliciousness. My kids love these ('cuz they taste like chips!) and I love when they eat their veggies!

KALE CHIPS

Makes 4-6 servings.

1 bunch of kale (or spinach, if you prefer)

olive oil

salt (I use fine sea salt)

fresh ground pepper

1. Preheat oven to 350° F.

2. Wash kale well, drain, and dry completely in a salad spinner (or with towels). Separate kale leaves from stems, discarding the stems, and tear leaves into chip-size pieces.

3. Line a baking sheet (or two, depending on size) with aluminum foil or parchment paper. Spray foil with cooking spray to prevent sticking.

4. Place kale on baking sheet. Drizzle lightly with olive oil, then toss kale to coat evenly. Sprinkle lightly with a few pinches salt and just a pinch or two of pepper (any more than that will make these chips too salty and spicy, so use a light hand).

5. Bake in the oven for 10-15 minutes, or until crispy.

There you have it...a junk food dinner that is actually good for you. All of the fun and none of the guilt. Mmmmmm.