Close
Photo: Ellen Silverman
Active Time:1 hrTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hrServings:8
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupboiling water1tablespoonhoney¾teaspoonsalt, divided1cupcider vinegar1smallred onion, thinly sliced3mediumpoblano peppers1tablespoonextra-virgin olive oil, divided1mediumyellow onion, diced3cloves garlic, minced1bunch chard, including stems, chopped (8 cups)4 ½cupscooked or canned (rinsed) black beans, patted dry1largeegg, lightly beaten½cupfine dry whole-wheat breadcrumbs2teaspoons Creole seasoning, plus more for servingCooking spray16slider buns, preferably whole-wheat, split and toasted1cupcrumbled feta cheese
Cook Mode(Keep screen awake)
Ingredients
1cupboiling water
1tablespoonhoney
¾teaspoonsalt, divided
1cupcider vinegar
1smallred onion, thinly sliced
3mediumpoblano peppers
1tablespoonextra-virgin olive oil, divided
1mediumyellow onion, diced
3cloves garlic, minced
1bunch chard, including stems, chopped (8 cups)
4 ½cupscooked or canned (rinsed) black beans, patted dry
1largeegg, lightly beaten
½cupfine dry whole-wheat breadcrumbs
2teaspoons Creole seasoning, plus more for serving
Cooking spray
16slider buns, preferably whole-wheat, split and toasted
1cupcrumbled feta cheese
DirectionsCombine boiling water, honey and 1/2 teaspoon salt in a heatproof bowl, stirring to dissolve the honey and salt. Stir in vinegar, then add red onion. Set aside.Position rack in upper third of oven; preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until blackened on all sides, 12 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam until cool enough to handle, about 15 minutes. Peel and seed the peppers. Slice or tear them into strips; set aside.Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add yellow onion and cook, stirring occasionally, until soft and light golden brown, 3 to 5 minutes. Add garlic; cook, stirring occasionally, until fragrant and soft, 1 to 2 minutes. Scrape onto a plate.Return the pan to medium heat and add the remaining 1 1/2 teaspoons oil and chard. Cook, stirring frequently and adding a splash of water if it starts to stick, until the stems are tender and any liquid has evaporated, 5 to 8 minutes. Scrape onto the plate and let cool, about 10 minutes.Place beans in a large bowl and coarsely mash. Add the chard mixture, egg, breadcrumbs, Creole seasoning and the remaining 1/4 teaspoon salt; mix well.Coat a baking sheet with cooking spray. Using about 1/3 cup to make each, portion the bean mixture into 16 patties, 1/2 inch thick, and place on the prepared baking sheet. Coat the patties lightly with cooking spray. Broil until browned and firm on top, 6 to 8 minutes. Flip the patties and coat the other side with cooking spray. Broil until browned, 4 to 6 minutes more.Serve the patties in buns, topped with the reserved peppers, pickled onion and feta. Sprinkle with more Creole seasoning, if desired.TipsTo make ahead:Refrigerate pickled onion (Step 1) for up to 2 days.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Combine boiling water, honey and 1/2 teaspoon salt in a heatproof bowl, stirring to dissolve the honey and salt. Stir in vinegar, then add red onion. Set aside.Position rack in upper third of oven; preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until blackened on all sides, 12 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam until cool enough to handle, about 15 minutes. Peel and seed the peppers. Slice or tear them into strips; set aside.Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add yellow onion and cook, stirring occasionally, until soft and light golden brown, 3 to 5 minutes. Add garlic; cook, stirring occasionally, until fragrant and soft, 1 to 2 minutes. Scrape onto a plate.Return the pan to medium heat and add the remaining 1 1/2 teaspoons oil and chard. Cook, stirring frequently and adding a splash of water if it starts to stick, until the stems are tender and any liquid has evaporated, 5 to 8 minutes. Scrape onto the plate and let cool, about 10 minutes.Place beans in a large bowl and coarsely mash. Add the chard mixture, egg, breadcrumbs, Creole seasoning and the remaining 1/4 teaspoon salt; mix well.Coat a baking sheet with cooking spray. Using about 1/3 cup to make each, portion the bean mixture into 16 patties, 1/2 inch thick, and place on the prepared baking sheet. Coat the patties lightly with cooking spray. Broil until browned and firm on top, 6 to 8 minutes. Flip the patties and coat the other side with cooking spray. Broil until browned, 4 to 6 minutes more.Serve the patties in buns, topped with the reserved peppers, pickled onion and feta. Sprinkle with more Creole seasoning, if desired.TipsTo make ahead:Refrigerate pickled onion (Step 1) for up to 2 days.
Combine boiling water, honey and 1/2 teaspoon salt in a heatproof bowl, stirring to dissolve the honey and salt. Stir in vinegar, then add red onion. Set aside.
Position rack in upper third of oven; preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until blackened on all sides, 12 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam until cool enough to handle, about 15 minutes. Peel and seed the peppers. Slice or tear them into strips; set aside.
Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add yellow onion and cook, stirring occasionally, until soft and light golden brown, 3 to 5 minutes. Add garlic; cook, stirring occasionally, until fragrant and soft, 1 to 2 minutes. Scrape onto a plate.
Return the pan to medium heat and add the remaining 1 1/2 teaspoons oil and chard. Cook, stirring frequently and adding a splash of water if it starts to stick, until the stems are tender and any liquid has evaporated, 5 to 8 minutes. Scrape onto the plate and let cool, about 10 minutes.
Place beans in a large bowl and coarsely mash. Add the chard mixture, egg, breadcrumbs, Creole seasoning and the remaining 1/4 teaspoon salt; mix well.
Coat a baking sheet with cooking spray. Using about 1/3 cup to make each, portion the bean mixture into 16 patties, 1/2 inch thick, and place on the prepared baking sheet. Coat the patties lightly with cooking spray. Broil until browned and firm on top, 6 to 8 minutes. Flip the patties and coat the other side with cooking spray. Broil until browned, 4 to 6 minutes more.
Serve the patties in buns, topped with the reserved peppers, pickled onion and feta. Sprinkle with more Creole seasoning, if desired.
Tips
To make ahead:Refrigerate pickled onion (Step 1) for up to 2 days.
Originally appeared: EatingWell Magazine, January/February 2021
Rate ItPrint
Nutrition Facts(per serving)457Calories13gFat72gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
