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Black Bean Burgers with Fresh Fruit Salad

Looking for a clean, high-fiber, plant-powered meal that actually tastes amazing? These black bean burgers are crispy on the outside, tender in the center, and loaded with flavor—not mush. They're packed with protein, fiber, magnesium, and iron, and come together in just one bowl. Serve them in crisp romaine leaves, top with raw cheddar (if you want), add a zesty sauce and fresh toppings, and pair with a refreshing strawberry-pear-mint salad.

Serving size

Veggie

Keto-Friendly

Detox

Ingredients

For the Black Bean Patties

Fresh:

1 can black beans, drained and rinsed

½ red bell pepper, finely diced

½ small red onion, finely diced

3 cloves garlic, minced

¼ cup chopped fresh parsley

1 pasture-raised egg (or flax egg: 1 tbsp ground flax + 2.5tbsp water)

Juice of ½ lime

Staple:

1 cup almond flour

½ tablespoon coconut aminos

½ tablespoon tamari

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon sea salt (to taste; using Natural Redmond RealSalt)

½ teaspoon black pepper

2 tablespoons avocado oil (for cooking)

For Serving

Fresh:

4 slices raw cheddar cheese (optional)

1 head romaine lettuce (for wraps)

1 tomato, sliced

Pickles, sliced (fermented recommended)

For the Sauce

Staple:

¼ cup avocado mayonnaise

2 tablespoons brown mustard

1 tablespoon ketchup

For the Salad

Fresh:

1 cup strawberries, sliced

1 cup blackberries, sliced

1 pear, thinly sliced

1–2 tablespoons fresh mint, finely chopped

Juice of ½ lime

Staple (Optional):

½ teaspoon raw honey or maple syrup for added sweetness

_{Organic non-gmo veggies are linked where available}

Serving size

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Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

Prep the Burger Base (10 minutes):

1. Preheat oven to Hi-Broil (550°F).

2. Pat black beans dry with a paper towel and spread evenly on a baking sheet lined with unbleached parchment paper.

3. Broil for 5 minutes to remove excess moisture, then set aside to cool slightly.

4. In a food processor, add bell pepper, onion, garlic, parsley, egg, lime juice, coconut aminos, tamari, and spices. Pulse 6 times.

5. Add the black beans and pulse 6 more times, keeping some texture (do not over blend).

6. Transfer mixture to a bowl and stir in almond flour until the mixture holds together. Let rest for 5 minutes to firm up.

Form & Cook the Patties (15–20 minutes):

7. Form into 4 equal patties.

8. Heat avocado oil in a skillet over medium-high heat.

9. Cook patties for 4–5 minutes per side, until golden brown and slightly crispy.

10. If using cheese, place slices on top and cover for 1 minute to melt.

Make the Salad (5–10 minutes):

11. In a bowl, gently toss together the strawberries, blackberries, and pear.

12. Sprinkle with chopped mint, drizzle with lime juice, and add honey or maple if using.

13. Serve immediately or chill for 5–10 minutes.

Make the Sauce (2 minutes):

14. Ina small bowl, stir together mayonnaise, mustard, and ketchup until well blended.

Assemble & Serve (5 minutes):

15. Wrap each patty in a large romaine leaf.

16. Top with sliced tomato, pickles, and a spoonful of the sauce.

17. Serve with the chilled berry mint salad on the side.

New Leaf Table Tip: These black bean patties freeze beautifully. Freeze uncooked patties flat between parchment layers in a sealed container for up to 3 months for easy future meals.