BLACK BEAN VEGGIE BURGERS
Costco has a chipotle black bean burger that I love, so I found a basic recipe and tweaked it to meet our tastes. I really enjoy these burgers. They have just enough kick to keep them interesting.
Provided by Kathy
Categories Black Beans
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
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.
HEALTHY CHILI BEAN AND BULGUR BURGERS
Don't let these veggie burgers fool you: They may look like fried-chicken sandwiches, but they're actually packed with plant protein and fiber and flavor! We love the simple broiler method for cooking the patties. A light coating of cooking spray makes the outside come out nice and crunchy.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan. Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes. Strain, and let cool completely.
- Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Let the chili oil cool to room temperature.
- Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
- Position an oven rack at the top of the oven, and preheat the broiler. Line a baking sheet with foil. Mash the beans, cooked bulgur, cheese, breadcrumbs, scallions, chili oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed. Form into 4 uniform patties about 3/4 inch thick.
- Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray. Broil until a golden-brown crust forms, 4 to 5 minutes. Remove the baking sheet from the broiler, flip each patty with a metal spatula and coat the tops with cooking spray. Broil until the tops are golden brown, 4 to 5 minutes more.
- Halve, pit and slice the avocado. Put each patty on a muffin bottom and sprinkle with additional cheese if using; top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin top.
VEGGIE BEAN BURGERS
Even though the preparation for this meal seems time-consuming on a busy night, it's so worth it. The recipe will leave you with plenty of leftovers so you won't have to do any cooking the next night. These also beat the veggie burgers from the freezer section. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 334 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 814mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 15g fiber), Protein 16g protein.
HOMEMADE BLACK BEAN VEGGIE BURGERS
You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.
Provided by LAURENMU
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 33.1 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 9.8 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 607.3 mg, Sugar 2.1 g
BEAN AND VEGGIE BURGERS
Make and share this Bean and Veggie Burgers recipe from Food.com.
Provided by DuChick
Categories Peppers
Time 27m
Yield 4 patties
Number Of Ingredients 12
Steps:
- In food processor bowl with metal blade, combine beans, oats, mushrooms, onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off pulses until coarsely chopped. DO NOT PUREE.
- Shape mixture into 4 patties, 1/2 inch thick.
- Spray broiler pan with nonstick cooking spray.
- Place patties on sprayed pan.
- Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated, turning once.
- Place lettuce, tomato slices and patties on bottom halves of buns.
- If desired, top with ketchup or mustard.
- Cover with top halves of buns.
Nutrition Facts : Calories 302, Fat 3.2, SaturatedFat 0.7, Sodium 745.2, Carbohydrate 55.2, Fiber 9.9, Sugar 7.3, Protein 14.7
BLACK BEAN VEGGIE BURGER
Try making these satisfying veggie burgers as a meat-free treat - they freeze well and are perfect for grilling on the barbecue
Provided by Bettina Campolucci Bordi
Categories Dinner
Time 30m
Yield Makes 4-6 patties
Number Of Ingredients 20
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.
Nutrition Facts : Calories 488 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium
BEEF, BEAN AND VEGGIE BURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 6 burgers
Number Of Ingredients 17
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.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 505 per serving
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TRIPLE-BEAN VEGGIE BURGERS RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (9)Total Time 40 minsCategory Main CourseCalories 278 per serving
- Next saute celery, onion, and red pepper in approx 4 Tablespoons of oil with a few cranks of freshly ground black pepper and a sprinkle or two of red pepper flakes.
- After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
THE ULTIMATE BEET AND BEAN VEGGIE BURGER ...
From neighborfoodblog.com
Reviews 10Category Sandwiches And BurgersCuisine AmericanTotal Time 1 hr 5 mins
- Place rice in a large pot along with 1 1/2 cups water. Set over high heat and bring to a boil uncovered. Reduce heat to a simmer, cover, and let simmer for 25-30 minutes or until firm but not mushy. Drain off any excess water and set aside.
- Meanwhile, either dice the onion and beets small or use a food processor to pulverize them into tiny bits. I used the food processor and it worked well and seemed to cut back on my cooking time.
- Heat a teaspoon of olive oil in a saute pan set over medium heat. Add onion and cook until translucent, about 5 minutes. Add beets and cook until softened, another 5-6 minutes. Add garlic and stir until fragrant, about 1 minute.
- Pour the cider vinegar into the pan and use a spatula to scrape up any bits that have stuck to the bottom of the pan. Set this mixture aside.
THE BEST AND WORST RESTAURANT CHAIN VEGGIE BURGERS — …
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5/5 (151)Calories 70 per servingCategory Main Course
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WILD RICE AND BLACK BEAN VEGGIE BURGERS - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 210 per serving
- In a medium-sized bowl, mash some of the black beans to form a paste, leaving some beans whole.
- Form into 4 large or 6 small patties and bake on a parchment-covered baking sheet at 350 for approximately 20 minutes, flipping over halfway through.
BLACK BEAN BURGERS (VEGGIE BURGERS) - JESSICA GAVIN
From jessicagavin.com
Ratings 26Calories 434 per servingCategory Entree
- Rinse the beans, shake to remove excess moisture and evenly spread across the paper towels. Allow them to dry while preparing the other ingredients.
BLACK BEAN VEGGIE BURGERS RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 3Category SandwichCuisine AmericanTotal Time 1 hr
- Preheat oven to 400°F. Place rinsed and drained black beans in a large bowl. Mash with fork or potato masher.
- Grind the oats in a food processor until broken up but not turned into flour. Set aside in bowl. In same food processor, add bell pepper, shallot and garlic cloves and pulse until finely minced. Transfer vegetable mixture to fine mesh strainer and press down with spoon to remove excess moisture.
- Add vegetable mixture to the bowl of black beans. Also add chopped cilantro, chili powder, cumin, salt, pepper, green chiles and juiced lime and stir to combine. Add beaten egg and grounded oats and mix until everything holds together.
- Use 1/2 cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties.
BBQ CHICKPEA VEGGIE BURGERS (GRILLABLE!) | VANILLA AND BEAN
From vanillaandbean.com
Cuisine AmericanCalories 309 per servingCategory Dinner, Lunch
- In a medium saute pan, add the walnuts and toast on medium-low for about 6-7 minutes until toasty and fragrant, tossing occasionally so that they toast evenly. Transfer to a small bowl and set aside. Wipe out the pan, and add 1 tsp vegetable oil. Once shimmering, saute the onions on medium-low for about 5-6 minutes, or until just soft. Transfer the onions to the bowl with the walnuts. Set aside.
- Line a sheet pan with parchment paper and make room in the fridge for the pan. Use a 1/2 cup (133g) scoop for 6 patties OR 1/3 cup (85g) scoop for 9 patties to portion the patties. Roll each into a ball. Using the back of a metal measuring cup with a small piece of parchment under it, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 – 1.2 cm) thick. Place the patties on the parchment lined sheet pan and transfer to the refrigerator. Refrigerate for at least one hour so the flavors can marry and to hydrate the flour/oats. *I've fried these patties without resting for an hour in the fridge, and they were okay, although a little more tender. To Freeze (optional): at this point the raw patties can be frozen. Slide the pan in the freezer for one hour then stack the patties between parchment squares and into a freezer bag for longer storage.
- Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they’re cooked.
- After cooking the patties, store in the fridge for up to three days, or in the freezer for up to three weeks. When freezing the patties, freeze first on a parchment lined sheet pan. Once frozen, stack patties between parchment squares and place in a freezer bag.Thaw in the fridge overnight. Reheat at 400F (200C) for about 15 minutes.
RAJMA (KIDNEY BEAN CURRY) VEGGIE BURGERS | FOOD & WINE
From foodandwine.com
Category Vegetarian BurgersTotal Time 35 mins
- Make the burgers: Preheat the oven to 375F. In a medium bowl, using a fork, mash the beans or Rajma. Fold in the eggs, parsley, Parmesan, salt, and pepper until thoroughly blended. Fold in the breadcrumbs, adding more if the mixture is too loose. Let sit for 5 to 10 minutes to allow the crumbs to soak up some moisture. Season with salt and pepper. Shape into 4 patties.
- In an oven-safe nonstick skillet, heat the oil over medium-high. Add the patties and cook until browned on both sides, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the burgers are firm and cooked through, 12 to 15 minutes, topping the burgers with the cheese during the last minute or two of baking. Form the burgers with the buns, lettuce, onion, pickles, tomato, mayonnaise, and ketchup.
BAKED BLACK BEAN SWEET POTATO BURGER - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 18Calories 97 per servingCategory Main Course
- Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft.
VEGAN BURGER {HIGH PROTEIN & GREAT FLAVOR!} - WELLPLATED.COM
From wellplated.com
5/5 (47)Calories 277 per servingCategory Main Course
- Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- Place the red pepper and onion in the bowl of a food processor fitted with a steel blade. Pulse until minced. Transfer the mixture to a large mixing bowl.
- To the food processor, add the almonds, pumpkin seeds, hemp seeds, flaxseed meal, garlic, salt, cumin, chili powder, and smoked paprika. Blend until it has combined into a coarse grainy mixture. Scrape into the mixing bowl with the onion and red pepper.
- Place the black beans, oats, and 2 tablespoons water in the food processor and puree until the beans are mostly smooth with a few small pieces remaining. Transfer to the mixing bowl and stir to combine.
THE STUFFED VEGGIE BEAN BURGER - VEGGIES DON'T BITE
From veggiesdontbite.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 143 per serving
- Mix 2 tablespoons ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make flax eggs.
- Rinse beans and mash with a potato masher or your hands and add them to a large bowl. Puree veggies in a food processor, then add sunflower seeds, blend again and add mix to the bowl.
- Next add the flax eggs, gluten free oats, quinoa flour, and almond meal and mix well. Add seasonings and taste. Add more seasonings if needed, it will depend on if you seasoned your veggies when you cooked them, it should taste flavorful.
- Once you get the taste you like, allow mixture to set a while so oats soak in some liquid (you can also do this after you shape into patties). This will help with the texture of the burgers, the more you allow the oats to soak, they less mushy texture you will get.
WHITE BEAN VEGGIE BURGERS | VEGAN GLUTEN FREE RECIPE
From spabettie.com
Reviews 145Calories 147 per servingCategory Dinner
- In a large skillet over medium heat, combine onion, garlic, and broccoli. Sauté in a bit of water until veggies are soft and onions are translucent. Remove from heat, stir in tahini / cashew butter.
- Add beans to a large mixing bowl, mash using a fork or potato masher. Add skillet mixture, oats and kala namak, stirring to combine completely.
MY FAVORITE BLACK BEAN BURGERS - EATING BIRD FOOD
From eatingbirdfood.com
3.7/5 (32)Total Time 2 hrsCategory Lunch/DinnerCalories 208 per serving
- Sauté the onions and garlic in olive oil for about 5 minutes, until the onions begin to soften. Remove from heat and let cool.
- Place oats in your food processor and process into oat flour. Then add remaining ingredients: half of the black beans, the garlic and onion mixture, the flaxseed egg, tamari, ketchup, pepitas, corn, chili powder, parsley, hot sauce and cayenne pepper into the food processor with the oats. Process until well mixed. Add remaining beans and pulse the machine until they’re combined into the mixture but not overly processed. You want a little texture.
- Place mixture in the fridge for 30 to 45 minutes to set up a bit, then shape into 5 patties. I used a 1 cup measuring cup to “cut” the burgers into a perfectly round shape. You can use a peanut butter jar lid or a large cookie cutter for this too. Or just use your hands if you’re not too concerned with the shape.
MY ULTIMATE VEGGIE BURGER - THE NEW BAGUETTE
From thenewbaguette.com
5/5 (1)Total Time 50 minsCategory Main CourseCalories 270 per serving
- Place the rice in a small pot and add 2 cups of water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer until all the water is absorbed and you see small air bubbles on the surface, 20 to 25 minutes. Turn the heat off and let the rice stand covered until you’re ready to use it. (Feel free to use pre-cooked rice, too.)
- Meanwhile, heat about 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add the mushrooms, 1/4 teaspoon smoked paprika, and pinches of salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 8 minutes.
- Transfer the mushrooms to a food processor (reserve the skillet), along with the beans, flour, soy sauce, garlic, parsley, and remaining 1/4 teaspoon paprika. Puree until a homogenous paste forms, stopping to scrape down the sides as needed.
- Transfer the paste to a large bowl and add 1 cup of the cooked rice (reserve the rest for another purpose) and the walnuts. Stir to combine. Spread the mixture out along the sides of the bowl and cool in the fridge for 15 to 30 minutes.
FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (401)Calories 221 per servingCategory Main
- Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
- Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
- Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
BLACK BEAN BURGERS RECIPE - LAURENCE JOSSEL | FOOD & WINE
From foodandwine.com
4/5 (498)Category Black BeanServings 8Total Time 2 hrs 10 mins
- In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain.
- Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
- In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
- In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.
TEX-MEX PINTO BEAN BURGERS (EASY ... - THE PICKY EATER
From pickyeaterblog.com
Ratings 8Calories 411 per servingCategory Main Course
- To prepare burgers, combine the first 9 ingredients in a large bowl or food processor. If you use a food processor, you don't have to dice the onion or mince the jalapeno pepper ahead of time. (This saves on cutting time if you have a good food processor). Transfer to a large bowl, and mix in the egg.
- Put pinto beans and corn in the food processor, and then add to the mixture in the bowl. Alternatively, you can add the pinto beans/corn to the bowl and partially mash with a fork or potato masher.
- Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
- Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add patties to pan, and cook 5 minutes on each side. Reduce to medium heat, cook an additional 5 minutes (flipping the burger patty once in between) to get a nice caramelized crust. Transfer burgers to a plate lined with paper towels.
VEGAN BLACK BEAN BURGERS (VEGGIE BURGERS) - DETOXINISTA
From detoxinista.com
5/5 (10)Calories 106 per servingCategory Main Course
- Preheat the oven to 350ºF. Spread out the black beans on a large rimmed baking sheet so that they are in a single layer. Place them in the oven to dry out until they start to split, about 15 minutes.
- Meanwhile, heat the olive oil in a skillet over medium high heat. Saute the onion until softened, about 5 minutes, then add in the garlic and stir for one more minute. Remove from the heat.
- In a large bowl, combine the sauteed onion and garlic, beans, sweet potato, oat flour (or flax), BBQ sauce, cumin and salt. Use a fork to stir the mixture, mashing the beans to help the batter stick together. You don't want to mash all of the beans, as they help add texture, but you want it mashed enough that you can form and shape the burger patties with your hands.
- Use a 1/3 cup measure to scoop out the black bean mixture and use your hands to shape it into a burger about 3/4-inch thick. Line a baking sheet with parchment paper (I use the same one I used for drying the beans) and arrange the burger patties on the pan as you go. Use wet hands to shape the patties to help prevent sticking, if necessary. This recipe should make 8 to 9 burgers.
BLACK BEAN AND MUSHROOM VEGGIE BURGERS WITH ... - RICARDO
From ricardocuisine.com
4/5 (14)Category Main DishesServings 6Total Time 30 mins
- Grill the patties on the barbecue for 3 minutes on each side, handling them carefully. Meanwhile, grill the portobello mushrooms for 5 minutes and the onions for 8 minutes or until they are tender-crisp. Grill the hamburger buns, if desired.
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