This recipe was from a past newsletter. Thanks Kristy for mentioning it today at Boot Camp… I almost forgot about it!
These burgers are bursting with flavour and high quality nutrients to fuel your body! Serves 4.
2 medium leeks, finely chopped
2 cloves garlic, minced
1 tbsp olive oil, divided
1 1/2 cups canned black beans (drained and rinsed)
1/4 cup toasted almonds, chopped
1/2 cup cooked brown rice
1/4 cup whole wheat bread crumbs
1/4 cup plain, non fat Greek yogurt
Salt & pepper to taste
Cayenne pepper, to taste, if desired
Sauté leeks in 1 tsp oil. When leeks are soft, add garlic and sauté 2-3 minutes more. Set aside. In large bowl, combine yogurt and bread crumbs. Using a food processor, grind the black beans, leek and garlic, almonds and brown rice. Add black bean mixture to yogurt mixture, using hands to mix (should be a dry consistency). Season to taste and form into 4 large patties. Heat 2 tsp oil in pan. Fry burgers for 3 minutes per side on medium high. Serve on a whole wheat bun topped with guacamole, a thin slice of cheese and red onion. For a low carb option, serve the patties with a hearty mixed green salad. Delicious!