BLACK BEAN BURGERS
Take a bite out of Sandra Lee's Black Bean Burger recipe from Sandra's Money Saving Meals on Food Network for a budget-friendly vegetarian meal from the grill.
Provided by Sandra Lee
Categories main-dish
Time 27m
Yield 4 burgers
Number Of Ingredients 13
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.
BEAN BURGERS
A fried vegetarian bean burger made with great northern beans. This recipe makes a lot, so stock up the freezer unless you are feeding a crowd. Serve in pitas or on hamburger buns with your favorite burger toppings.
Provided by EVENINGSTAR24
Categories Main Dish Recipes Burger Recipes Veggie
Time 3h
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 38.2 g, Cholesterol 74.4 mg, Fat 5.8 g, Fiber 7.3 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 572.3 mg, Sugar 2.3 g
ANY BEAN BURGERS
Steps:
- In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings.
HAMBURGER BEANS
When I grew up my father was the one who cooked dinner on weeknights. He enjoyed "inventing" dishes from what was on hand. This is my tweaked version of his creation. Delicious, quick to make and easy on the budget. My kids always used to fight over the leftovers, if there *were* any. Wonderful served with a fresh salad, apple sauce and bread & butter. Servings is a guess-timate, but it makes enough for a hungry family of six! Can be simmered in a crockput on low for 4 hours if desired. Throw in 1-2 teaspoons of Recipe #50639 if you want a more complex flavor - yum!
Provided by Kats Mom
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large frying pan, cook hamburger until no longer pink, 10-15 minutes.
- Break into small pieces with a spatula and drain off grease.
- While ground beef is cooking, chop onions and peel garlic cloves & crush.
- Melt butter in bottom of a large cooking pot on medium heat; saute the onions 5 minutes.
- Add garlic to the onions and continue to saute until onions are translucent, another 2-3 minutes.
- Add beans, ground beef and brown sugar to pot and stir well.
- Heat on medium-low heat and simmer for 20-30 minutes, stirring occasionally.
THE SIMPLEST BEAN BURGERS (MARK BITTMAN)
This is based on a recipe from Mark Bittman's cookbook, "How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food". You can choose whatever beans you prefer. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture. If you start with beans you've cooked yourself-especially well-seasoned ones-the results will be even better. Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time). If you use the soy flakes rather than rolled oats, it will be higher in protein..
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 4-6 burgers
Number Of Ingredients 9
Steps:
- Combine the beans, onion, oats, spices, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
- With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
- Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.
Nutrition Facts : Calories 31, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 18.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.3, Protein 1.9
BEANBURGER PUFFS
A satisfying cross between a sausage roll and a beanburger, with a creamy texture and tangy flavour
Provided by Silvana Franco
Categories Dinner, Side dish, Snack, Supper
Time 40m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. In a large bowl, roughly mash the beans then stir in the herbs and chilli sauce, and most of the cheese (save a handful).
- Open out the pastry on to a floured surface - you need a 30x40cm rectangle, so you may have to roll it out a bit further. Then cut into three strips, each 10x40cm.
- Roll the bean mixture into long sausages and line down the centre of each piece of pastry. Dampen one long edge then roll up tightly to enclose the filling. Cut each length into four to give a total of 12 rolls.
- Place join-side down on a nonstick baking sheet, brush with a little egg or milk and scatter over the reserved cheese. Bake for 15-20 minutes until puffed and lightly browned. The filling may ooze out a little, but if you leave them on the tray for 5 minutes while the cheese cools, any oozing will set, making the rolls easy to lift off. Eat warm, or leave to cool on a wire rack and serve later.
Nutrition Facts : Calories 225 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
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