Baked Black Bean Veggie Burgers Recipes

Steps:

• Pre-heat oven to 375 degrees F.
• Dry off the black beans as much as possible. In a bowl, mash black beans with a fork until thick and pasty.
• Finely chop bell pepper, onion, and garlic, and stir into mashed black beans.
• In a small bowl, stir together egg, spices, and chili sauce.
• Stir egg mixture into beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
• Place patties on lightly greased baking sheet. Bake about 10 minutes on each side.

Steps:

• In a small bowl, combine the egg, chili powder, cumin and chili sauce.
• In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
• Add beans and egg mixture, pulse until combined. Transfer to a bowl.
• Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
• Divide into four burgers. Grill or freeze for later use.
• Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.

Steps:

• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
• In a medium bowl, mash black beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
• In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
• Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
• In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
• Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

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:

• Preheat broiler. In a small saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-40 minutes. , In a large bowl, mash beans until almost smooth; stir in eggs, pepper sauce and seasonings. Pulse bran cereal in a food processor until finely ground; remove to a small bowl. Pulse vegetables and garlic in food processor until finely chopped; add to bean mixture. Add cheese and rice to food processor; pulse to blend, then add to bean mixture. Stir in ground cereal., Shape mixture into eight 1/2-in.-thick patties; place on a greased foil-lined baking sheet. Broil 4-6 in. from heat until browned, 6-8 minutes per side. Serve in buns. If desired, top with lettuce, tomato and onion.

Steps:

• Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
• Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
• In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
• Mix and form four patties. Place in freezer for 30 minutes to set.
• Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
• Use patties to create your dream veggie burger.
• Enjoy!

Steps:

• Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
• Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
• To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
• Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.

Steps:

• Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.