Meatless Monday/Kids Cook Monday: 5/7/12

Start your week off right: Make Monday family night!

I combined Meatless Monday and Kids cook Monday into one night :).

More info about these can be found here: http://www.thekidscookmonday.org/

and here: http://www.meatlessmonday.com/

 

 

Black Bean Burgers with Jicama Slaw

Black beans and mashed sweet potato are seasoned with garlic, cilantro and lime juice then formed into patties in these hearty bean burgers. Jicama is tossed with cilantro, orange juice, red cabbage and toasted pumpkin seeds for a slaw that’s light and refreshing. This recipe comes to us from Kathy of Healthy, Happy Life.
Serves 5
For the jicama fiesta slaw:

• 3/4 cup red cabbage
  1/2 cup jicama
  1/4 cup orange, peeled and diced
• 1/4 teaspoon orange zest
  1/8 cup white onion, diced
  1 tablespoons jalapeno**, diced and seeded
  1 1/2 tablespoons extra virgin olive oil
  1 tablespoon tahini
  1 tablespoon toasted pumpkin seeds
  1 1/2 tablespoons cider vinegar
• or
• 1 1/2 tablespoons lime juice
  1/2 cup cilantro, chopped
  1/2 tablespoon agave nectar
  salt and pepper, to taste
• 1/4 teaspoon cayenne pepper**

For the black bean burgers:

• 1 1/2 cups black beans, drained
  6 tablespoons fine bread crumbs
  3/4 cup sweet potato, baked and mashed
  3 tablespoons cilantro, chopped
  1/3 cup white onion, diced
  1 teaspoon garlic powder
  1 teaspoon garlic, chopped
  3/4 teaspoon salt
  1 teaspoon black pepper
  2 tablespoons olive oil
  1 tablespoon cider vinegar
  2 tablespoons lime juice
  1/2 jalapeno**, diced and seeded

To complete the Black Bean Burgers with Jicama Slaw:

• 5 whole wheat burger buns
• 1/4 lime
• 1 avocado, sliced
• 1 onion, sliced
• 1 tomato, sliced

*Optional. This recipe makes more jicama slaw then you will need for the burgers, so refrigerate the leftovers and use it to top tacos, sandwiches or salads.

**Optional.
To make the Jicama Fiesta Salsa:

Adult: Shred the cabbage and slice the jicama as thinly as you can, using a mandoline if available.

Together: Place the shredded cabbage and sliced jicama together in a large mixing bowl. Add the orange slices, zest, onion, jalapeño if using, olive oil, tahini, pumpkin seeds, vinegar or lime juice, cilantro and agave nectar in a large bowl. Season with the salt and pepper to taste and cayenne pepper, if using. Chill in the refrigerator until the burgers are ready for assembly.
To make the Black Bean Burgers:
Adult: Preheat the oven to 375 degrees. Prepare a baking sheet with a light layer of vegetable shortening or nonstick cooking spray.
Together: Place the black beans, bread crumbs, mashed sweet potato, cilantro and onion together in a food processor or large bowl. Season the bean mixture with garlic powder, garlic, salt, pepper, olive oil, vinegar, lime juice and jalapeño, if using.
Together: If using a food processor, pulse the bean mixture together until all ingredients are well combined and evenly distributed. If using a bowl, mash the bean mixture together with a potato masher until well combined.
Kid: Shape the black bean mixture into 5 patties of equal sizes with your hands. Roll the unbaked black bean burger patties in additional breadcrumbs if you like your burgers crispy.
Adult: Place the burger patties into the oven and bake for 25 minutes. Add the whole wheat buns to the oven and bake 5 minutes more, or until the burgers have cooked through.
To complete the Black Bean Burgers with Jicama Slaw:
Kid: Squeeze the wedges of lime over the avocado slices.
Together:Line up all 5 toasted burger buns. Top each whole wheat bun bottom with a slice of tomato, onion, bean burger and jicama slaw. Close each burger with the top bun and enjoy!