Black bean burger recipe is high fiber and cool for a summer meal

A Black Bean burger from “The Fiber Effect” by Nichole Dandrea-Russert

Reprinted with permission, from “The Fiber Effect” by Nichole Dandrea-Russert, published by Hatherleigh Press.

Fiber is front and center in healthy eating these days – and with good reason. These burgers pack a nutritional punch and are light enough for summer meals.

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Written by a registered dietitian nutritionist, “The Fiber Effect” is a guide to meeting daily fiber needs and more. It includes a detailed overview of the vital role fiber plays in the body, 40 fiber-filled recipes, weekly meal plans to create a fiber-rich diet, and more.

A Black Bean burger from “The Fiber Effect” by Nichole Dandrea-Russert

From “The Fiber Effect” by Nichole Dandrea-Russert

Servings: 8–10 patties


  • 1 cup cooked short-grain brown rice
  • 1 cup raw walnuts
  • 1 tablespoon olive oil, divided, plus more for cooking if needed (alternatively you can use veggie broth or water)
  • 1 medium yellow onion, diced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic
  • 1 teaspoon turmeric
  • ½ teaspoon each sea salt
  • ¼ teaspoon black pepper
  • 1 (15-ounce) BPA-free can black beans, drained
  • ⅓ cup almond or oat flour


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