Mindful Sodexo 
A zucchini and black bean burger topped with lettuce, tomato and feta
Prep Time: 25 min
Cook Time: 6 min
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Yield: 4 Sandwiches
Ingredients
- 1/2 cup lemon herb ricotta spread
- 4 zucchini and black bean patties
- 4 100% whole wheat (4 inch) hamburger buns
- 4 leaves green leaf lettuce
- 8 slices tomatoes, sliced 1/4 inch
- 1/4 cup feta cheese
Lemon Herb Ricotta Spread
Ingredients
- 1 teaspoon roasted garlic, minced
- 1/3 cup part-skim ricotta cheese
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon shredded parmesan cheese
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon Mediterranean sea salt seasoning
- 1/8 teaspoon lemon juice
- 1 teaspoon fresh parsley leaves, chopped
- 1/8 teaspoon fresh grated lemon rind
Zucchini and Black Bean Patties
Ingredients
- 1 cup canned seasoned black beans
- 1/2 cup zucchini, shredded
- 1/4 cup flax seed
- 1/2 teaspoon Montreal steak seasoning
- 1 teaspoon garlic, minced
- 1 tablespoon fresh cilantro leaves, chopped
- Lemon Herb Ricotta Spread: In a mixing bowl, combine all ingredients. Mix until well blended.
- Zucchini and Black Bean Patties: In a mixing bowl, combine all ingredients. Mash with a fork. Allow to sit to allow flax seed to form a gel. Spray griddle with vegetable oil. Preheat to medium high heat. Portion burger mixture into 4 equal balls. Place on griddle, using a spatula, press mixture firmly to make 3 inch diameter patties, about 1/2 inch thick. Cook for 3 minutes on each side until golden brown.
- For Service: Spread 1 tablespoon ricotta spread on heal of bun and 1 tablespoon ricotta spread on crown of bun. Place 1 black bean patty on heal of bun. Top with 1 lettuce leaf and 2 slices tomato. Sprinkle with 1 tablespoon feta cheese. Close sandwich with crown of bun.
Nutrition Facts: Calories: 360, Carbs: 45g, Protein: 21g, Fat: 13g, Sat. Fat: 3g, Cholesterol: 14mg, Sodium: 690mg, Fiber: 12g
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