Jamie says: I loved loved loved having my sister in town this weekend!
We had so much fun together. We went to the Tea Room for tea and lunch, lounged by the pool, went shopping at the mall, dined at Sumatra Bistro for dinner, went to the Jeremy Rosado concert, went on a coffee walk, partook in Catholic mass at the Italian Club in Ybor, enjoyed grape stomping and delicious food (can you say amazing pizza and gelato reminiscent of Italy?) at the Italian Festival, went to Publix for groceries like old times, took a Body Flow class at the gym, and cooked dinner together… Whew! We ate well and had fun. Things haven’t changed…We know how to pack in a fun weekend!
We cooked a Sunday meal together like when we lived in Gainesville.
We had fun coming up with the recipe. It was beautifully tasty.
The burger was tender and moist. The creamy garlic yogurt sauce, kale chips, and flatbread added the flavor.
Black Bean Burger with Creamy Garlic Yogurt Sauce, Kale Chips ‘n’ Roasted Potatoes
- 1/2 lb black beans, dry (Publix)
- 7 cups water, divided
- 6 cloves fresh garlic
- 1/4 cup plus 1 tsp extra virgin olive oil, divided
- 6 broiler onions, divided
- 3 Tbsp fresh herbs- basil, oregano, parsley
- 8 cups chopped kale (Glory Foods), divided
- 1/3 cup sun dried tomatoes, julienne cut (California Sun Dry)
- 10 black olives (Lindsay Naturals)
- dash sea salt
- dash freshly ground pepper
- 20 small multi colored potatoes
- 1 tsp dried parsley
- 6 oz container non fat (0%) plain Greek yogurt (Chobani)
- 2 Tbsp ketchup, 100% natural (Hunts)
- 1 large yellow tomato (from my Aunt Angi and Uncle Rick’s garden)
- 5 pieces Artisan flatbread, 5 grain flax (Flatout Foldit)
- In a large pot with a lid on top, soak beans in 4 cups water for 8 hours. Drain and discard water. Add 3 cups fresh water and bring to a boil on high heat. Reduce heat to medium-low; add lid and tilt it; and simmer for 55 minutes. Drain and discard water.
- Mince garlic. Place 1 tsp extra virgin olive oil in a large pan on medium heat to brown (about 4 minutes).
- Slice onions. Set the slices from 2 of the 6 onions aside to use as a topping for the burgers.
- Place beans in a food processor along with 1/2 of the browned minced garlic, slices from 4 of the onions, fresh herbs, 2 cups chopped raw kale, sun dried tomatoes, black olives, sea salt, and freshly ground pepper.
- Make Parsley Potatoes- Preheat oven to 350°F. Cut potatoes into fourths. Place on a baking sheet and drizzle with 1 1/2 Tbsp extra virgin olive oil. Sprinkle with parsley, sea salt, and freshly ground pepper. Toss to coat. Spread evenly on baking sheet. Bake 35 minutes.
- Make Kale Chips- In a baking dish, mix remaining kale with 1 1/2 Tbsp extra virgin olive oil, sea salt, and freshly ground pepper. Bake 30 minutes at 350°F.
- Make Creamy Garlic Sauce- Pour Greek yogurt, ketchup, and remaining minced garlic in a small bowl and stir to combine.
- Pour 1 Tbsp extra virgin olive oil in the garlic pan. Place on medium heat. Form ground black bean puree into 5 patties and place in extra virgin olive oil on pan. Lightly brown for about 2 minutes. Flip. Place lid on top and heat an additional 2 minutes or until warm.
- Slice tomatoes.
- Assemble meal- Place flatbread on plate. Top flatbread with kale chips, black bean burger, garlic yogurt sauce, remaining sliced onion, and tomato. Serve parsley potatoes on the side. Enjoy!
- Nutrition note: This meal is loaded with fiber from the black beans and the Flatout Foldit wrap. By boiling your own beans, you can use less sodium than canned beans.