Any Bean Burgers Recipes

Steps:

• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Steps:

• Place the soaked beans in a large pot, and add enough water to cover. Bring to a boil, and cook for about 1 1/2 hours, until tender. Pour into a colander and let stand for a while so they drain very well.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, and fry until nicely browned, stirring constantly. Remove from heat and set aside. Meanwhile, mix together the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.
• Use a food processor to puree the beans in batches, and transfer to a mixing bowl. Puree the onions, and then the stuffing mixture, and stir them into the beans. Season with garlic powder, Worcestershire sauce, hot pepper sauce, salt and pepper. Mix until well blended. Stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.
• Spread the cornmeal out on a small plate. Grab a handful of the bean mixture, and pack lightly into a ball. Press into the cornmeal to form a pattie. Gently turn the pattie over, and coat the other side. Repeat with remaining bean mixture.
• Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties until browned on both sides. Remove to paper towels to drain. Serve in pitas, or on hamburger buns.

Steps:

• Combine bulgur and boiling water in a bowl and cover. Set aside to steam for 10 minutes.
• Meanwhile, combine beans, garlic, tomato paste, soy sauce, worcestershire sauce, chili powder, onion powder, pepper and salt in the bowl of a food processor. Process until fully combined - you will have a fairly smooth paste. Transfer mixture to a large bowl.
• Drain any remaining water from the bulgur and add it to the bean mixture. Add in the egg and bread crumbs and stir until everything is thoroughly combined. Allow mixture to stand for 30 minutes.
• Form the mixture into 6 patties. Either grill or pan-fry them to serve right away, or place them on a waxed paper-lined cookie sheet to freeze for later use.
• VARIATION: Form mixture into very small (about 2-inch) patties. Stuff these into tortillas or pita pockets or between slices of party rye. These make great tiny sandwiches for parties, bento boxes or little hands.

Steps:

• Rinse and dry the wheatberries.
• Lightly toast the wheatberries in a medium sized pot.
• Add 1 cup of the stock, the ketchup, and the steak sauce to the pot and cook the wheatberries on medium low heat for 10 minutes or until most of the liquid has been absorbed.
• Add one cup of stock and cook for another 10 minutes or until most of the liquid has been absorbed.
• Add one cup of stock and cook for another 10 minutes or until the liquid has been absorbed.
• Add the last cup of stock, the bulgur, the onion flakes, cumin, coriander, chili powder, garlic powder, thyme, marjoram, and smoked paprika, stir well and cook for 10 minutes or until the liquid has been absorbed.
• Remove the wheatberries and bulgur from the heat and let the grains absorb all of the liquid.
• While the grains are cooking, make the binder.
• In a food processor, add the dry, cooked chickpeas along with the tahini, breadcrumbs, and oats.
• Pulse until the mixture resembles coarse meal.
• Add the eggs, salt, and cumin and pulse until fully incorporated and the mixture appears smooth.
• Once the grains have cooled enough to handle, open the refried beans and drain any liquid in the can.
• Add the refried beans to a large mixing bowl along with the grains and mix well with a wooden spoon.
• Add the binder and continue to mix so that the light colored binder has been fully incorporated.
• Using a spatula, push the mixture down into the bowl and cover with plastic wrap (or if the bowl has a lid use that).
• Let the mixture rest for a few hours or overnight.
• If grilling, place patties on foil and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake at 450 degrees for about 10 minutes on each side.

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.
• Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.
• Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.
• Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.
• Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.