Black Bean Burgers
BLACK BEAN BURGERS WITH BRIOCHE BUNS
Looking for the perfect, easy weeknight meals? You can look no further. Heinen’s has an aisle browsing stopper of patty options with these black bean burgers.
Why You’ll Love This Recipe:
Heinen’s black bean patties aren’t even the only offering for burgers! BUT, they are beautifully formed and offer many ingredients to stand out from the aisle crowd.
It can be paired with so many things. Heinen’s also offers a variety of house-made french fries that are ready-to-go in the freezer section. The bakery also carries their ever-so-popular brioche buns that are always a family favorite.
Don’t even get us started on their own guacamole recipe! It’s a nice size tub of their own concoction, and it’s always made fresh, day of! If you get the patties crispy enough, it can be a great burger topper as well.
Primal Kitchen has an outstanding Chipotle Lime mayo sauce with avocado oil that is in an easy-to-use squirt top bottle. Pass it around at dinner!
In the produce section, or even in the kiosks in the store entry way, you can find hamburger topping packs that include sliced onion, tomatoes and lettuce. It’s just that easy.
Get those outides nice and toasty! Back bean burger patties are a finicky texture to get right.
It’s not necessary, but toasting the insides of the buns in a little butter is never a bad thing.
BLACK BEAN BURGERS RECIPE
Prep Time: 5 min | Cook Time: 10 min | Serving Size: 2 per pack
Ingredients
package(s) of Heinen’s Brioche buns (2 per pack)
package(s) of Heinen’s pre-formed black bean patties (2 per pack)
container of Heinen’s guacamole
Primal Kitchen Chiptole Lime mayo
lettuce, sliced tomatoes, sliced onions for topping
Heinen’s straight cut frozen french fries (optional)
Heinen’s slicked pepper jack cheese (optional topping)
limes (optional)
Instructions
Melt butter in a large skillet for the brioche buns. Depending on how many sandwiches you’re making, two burgers is my serving size starting point.
Place 2 tops then 2 bottom halves of the burgers on skillet and toast until the insides are golden brown. In total this will probably take about 5 minutes. Set the buns aside after amount of burgers are toasted.
For the patties themselves, you’ll have to watch them carefully on the griddle or stove pan. On medium-medium high, heat a little bit of olive oil until sightly rippled, and place 2 patties at a time. I flip these every 3 minutes, about 4 times. You need them to cook well, because the insides will be rather soft if you don’t. No one wants a mushy burger!
When they’ve reached your desired outer crispness and consistency, remove from stove and let sit on paper towel for a few minutes.
Plate with your burger toppings and brioche buns and fries to serve!
