Day One Dinner: Black Bean Burger and Parsnip Fries

Prep Notes:

  • Make 3/4 cup bulgur wheat according to package directions; use 1/4 cup in burgers, saving the rest for lunch on Day 2 and breakfast on Day 3.
  • Eat one burger tonight; store the two remaining black bean patties wrapped in plastic wrap or in a freezer bag and freeze for Day 5 lunch and Day 6 dinner.
  • Store the remaining parsnip fries in the refrigerator for lunch tomorrow.
  • Before heading to bed, make your overnight oats (recipe here) for tomorrow's breakfast.
  • Black Bean Burger and Parsnip Fries


      • 3 parsnips, cut into 1/4-inch wide sticks/fries
      • 2 tablespoons plus 1 teaspoon olive oil, divided
      • 2 slices yellow onion
      • 1 1/4 cups black beans
      • 3/4 cup uncooked bulgur wheat, cooked according to package directions and cooled to room temperature (use 1/4 cup cooked for burgers and save remaining for other recipes)
      • 2 tablespoons finely chopped yellow onion
      • 1 teaspoon minced garlic
      • 1/2 teaspoon ground cumin
      • 1/4 teaspoon salt
      • 2 cups baby spinach
      • 1 tablespoon hot sauce (optional)
      • 2 teaspoons chipotle mayo (or regular mayo mixed with hot sauce or chipotle powder)


      1. Preheat oven to 420ºF. Toss parsnip strips with 2 teaspoons olive oil and place on a parchment or foil-lined baking sheet. Bake for 15 minutes, then turn and bake until soft and golden, about another 10 minutes.

      2. Saute sliced onions in 1 teaspoon olive oil over medium heat until nicely caramelized and soft, about 10 minutes. Set aside.

      3. In a medium bowl, mash black beans with a fork, leaving some whole pieces. Add 1/4 cup bulgur wheat, chopped onion, garlic, cumin, salt, and hot sauce. Stir together until well combined and, using hands, form 3 equal round patties.

      4. Heat remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add black bean patties and cook about 3 minutes each side, or until golden and crispy on the surfaces and heated through. Remove burgers from skillet and set aside. Add 1 teaspoon olive oil and saute spinach until wilted, about 30 seconds to 1 minute more.

      5. Serve one black bean patty on top of sauteed spinach, topped with caramelized onion and drizzled or dipped in mayo. Serve 2/3 of the parsnip fries on the side. Drizzle with additional hot sauce if desired.