SPICY BLACK BEAN AND CORN BURGERS
This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!
Provided by Grumpy's Honeybunch
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
- Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 48.6 g, Fat 8.8 g, Fiber 10.8 g, Protein 11.5 g, SaturatedFat 1.3 g, Sodium 830.5 mg, Sugar 3.3 g
BLACK BEAN BURGERS RECIPE BY TASTY
Whether you're vegetarian or not, this black bean burger recipe will hit every spot. Made with black beans, oats, onion, and carrots, and spiced up with cumin, coriander, and cayenne, this burger is so good you'll wonder whether you ever want to go back to the carnivore version. Cook the patties on a pan covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish.
Provided by Tasty
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 533 calories, Carbohydrate 93 grams, Fat 8 grams, Fiber 18 grams, Protein 22 grams, Sugar 9 grams
BLACK BEAN & CORN BURGERS RECIPE BY TASTY
Here's what you need: black beans, brown rice, corn, garlic powder, chili powder, egg, salt, black pepper, seasoned bread crumbs, canola oil, pepper jack cheese, tomato, red onion, avocado, pico de gallo
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
- Once mashed, add the bread crumbs and mix to combine.
- Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
- In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
- Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 61 grams, Fat 17 grams, Fiber 10 grams, Protein 19 grams, Sugar 3 grams
BLACK BEAN-CORN BURGER
Provided by Marge Perry
Categories Sandwich Bean Vegetarian High Fiber Backyard BBQ Dinner Lunch Corn Spinach Spring Summer Healthy Self
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- In a bowl, combine beans, corn, bell pepper, breadcrumbs, cilantro, egg whites, chipotle, oregano and cumin. Form bean mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan. In same skillet, sauté spinach in remaining 1 teaspoon oil over medium-high heat until wilted, 3 minutes; season with nutmeg and salt and freshly ground black pepper. In another bowl, mix avocado with sour cream and juice. Place 1/4 of cooked spinach on bottom of each bun, then 1 burger and 1/4 avocado mixture. Top with other bun half.
GLUTEN-FREE VEGAN BLACK BEAN BURGERS RECIPE BY TASTY
Here's what you need: black beans, oats, walnuts, poblano pepper, medium onion, lime, onion powder, garlic powder, cumin, fresh parsley, salt and pepper, olive oil
Provided by Cindy Newland
Categories Lunch
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Spread beans on a lined baking sheet and bake for 15 minutes until slightly dried out. Reserve ½ cup black beans.
- In a food processor, combine the remaining beans, lime, onion powder, garlic powder, cumin, and parsley. Pulse until mixture comes together. Remove from processor and set aside.
- In a food processor, combine poblano, onion, oats, and walnuts. Pulse a few times until you reach your desired consistency. I prefer a chunky texture, so I only pulse a couple of times.
- In a large bowl, combine the bean mixture, oat mixture, the reserved ½ cup black beans, salt, and pepper. Stir until well combined.
- Using a large cookie or ice cream scoop, scoop the mixture, and form into patties. I used 2 scoops per patty. Place patties on a parchment or waxed paper-lined tray and freeze for one hour.
- In a non-stick or cast-iron skillet, heat 1 tbsp olive oil over medium heat. Place two frozen patties in a skillet and cook for approximately 4 minutes on each side. Cook remaining burgers, adding a little oil each time.
- Assemble with desired toppings/bun and serve.
Nutrition Facts : Calories 136 calories, Carbohydrate 19 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, Sugar 1 gram
BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: black beans, jarred roasted red pepper, garlic, cayenne pepper, cumin, salt, cornmeal
Provided by Melissa Boyajian
Categories Dinner
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F (190˚C).
- In a large bowl, microwave black beans for 1 minute, or until softened.
- Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
- Add cornmeal and mix until thoroughly combined.
- Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
- Bake for 30 minutes, or until firm and browned, flipping over halfway through.
- Serve burgers with your favorite fixins.
- Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 6 grams, Protein 5 grams, Sugar 1 gram
BLACK BEAN-BROWN RICE BURGERS
Make and share this Black Bean-Brown Rice Burgers recipe from Food.com.
Provided by Hannah Verrinder
Categories Lunch/Snacks
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
- Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
- In a medium bowl, mash the drained beans with a fork or your fingers.
- Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
- Add the egg and mix in well.
- Add the breadcrumbs.
- Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
- Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).
MINI BLACK BEAN BURGERS
Spicy veggie burgers--a tasty meatless option that is quick to make. So flavorful, there's no need for meat! Fun to serve the small "burgers" on corn tortillas with fresh fixings--you'll want more than one.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cook red onion in oil 1 to 2 minutes or until softened. Add garlic, and cook 30 seconds. Remove from heat; cool slightly.
- In large bowl, mix black beans, chiles, ground crackers, chili powder, cumin, salt and onion mixture. Using potato masher or fork, mash mixture, allowing some chunks to remain. Stir in corn. Shape mixture into 10 balls, using hands or 1-oz scoop. Flatten each ball to form a patty.
- Using same skillet, heat remaining oil over medium heat. Working in batches, cook burgers abut 2 1/2 minutes on each side or until lightly browned. Keep burgers warm while cooking remaining burgers. If desired, serve on tortillas or slider buns.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Mini Burger, Sodium 220 mg, Sugar 1 g, TransFat 0 g
BLACK BEAN AND CORN VEGETARIAN BURGER
My picky vegetarian daughter absolutely loved these black bean and corn vegetarian burgers. Simple and delicious! Serve with your favorite burger condiments and vegetables.
Provided by Jeff and Karen
Categories Main Dish Recipes Burger Recipes Veggie
Time 59m
Yield 15
Number Of Ingredients 18
Steps:
- Combine almonds, instant oatmeal, ketchup, corn, eggs, mushrooms, red bell pepper, red onion, green onions, olive oil, and horseradish in a bowl. Season with Worcestershire sauce, red pepper flakes, basil, salt, and pepper.
- Fold black beans into the almond mixture, being careful not to smash them. Scoop up 1/2 cup of the mixture; lightly flatten between the palms of your hands to form a patty. Repeat with remaining mixture.
- Coat a skillet lightly with cooking spray and heat over medium heat. Place patties in the hot skillet and cook until browned, about 7 minutes per side.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 48 g, Cholesterol 43.6 mg, Fat 25.1 g, Fiber 10.1 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 1083 mg, Sugar 11.4 g
GIANT VEGGIE BURGER RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, medium yellow onion, garlic, medium carrots, ground cumin, chili powder, ground coriander, cayenne, salt, pepper, soy sauce, black beans, quick-cook oats, corn, chickpeas, quinoa, bread crumbs, sundried tomato, tahini, fresh parsley, garlic, salt, pepper, dried oregano, dried basil, white bean, medium sweet potato, small yellow onion, bread crumbs, nutritional yeast, fresh parsley, lemon juice, red chili flakes, garlic powder, salt, pepper, flax meal, water, olive oil, mushroom, soy sauce, smoked paprika, small yellow onion, garlic, salt, pepper, lentils, oats, vegan mayonnaise, ketchup, yellow mustard, salt, pepper, giant round loaf, vegan provolone cheese, avocado crema, lettuce, tomato, red onion
Provided by Rachel Gaewski
Categories Dinner
Yield 8 servings
Number Of Ingredients 60
Steps:
- Make the Black Bean & Corn burger mix: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and carrots and cook for 2-3 minutes, until the carrots are partially tender.
- Add the cumin, chili powder, coriander, cayenne, salt, pepper, and soy sauce. Cook for 2-3 minutes more, until the carrots are tender. Remove from the heat and set aside.
- Add the black beans to a large bowl, and mash with a potato masher until mostly. Add the oats, corn, and carrot mixture and mix until well-combined.
- Grease a large baking sheet with cooking spray. Using a spoon and your hands, shape the black bean burger mix into a quarter circle shape.
- Make the Chickpea, Quinoa, & Sun-Dried Tomato burger mix: In a food processor, combine the chickpeas, quinoa, bread crumbs, sun-dried tomatoes, tahini, parsley, garlic, salt, pepper, oregano, and basil. Pulse until smooth. Shape the chickpea, quinoa burger mix into a quarter circle next to the black bean burger mix. Add to the baking sheet with the other burger mix.
- Make the Sweet Potato & White Bean burger mix: In a large bowl, combine the white beans and sweet potato, and mash with a potato masher until smooth. Add the onion, bread crumbs, nutritional yeast, parsley, lemon juice, red chile flakes, garlic powder, salt, and pepper, and mix until well-combined. Add to the baking sheet with the other burger mixes.
- Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes. Add the soy sauce and paprika and cook for 2-3 more minutes. Transfer to a large bowl and set aside.
- Heat another tablespoon of olive oil in the pan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes, until fragrant. Add the salt and pepper, and cook for another 2 minutes.
- Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
- Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
- Preheat the oven to 350°F (180°C).
- Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
- Bake the patty for 20 minutes.
- Make the special sauce: In a small bowl, combine the vegan mayo, ketchup, mustard, salt, and pepper, and stir until combined. Transfer to a squeeze bottle.
- Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
- Broil for 5 minutes, or until the cheese has melted.
- With a large bread knife, slice the loaf of bread in half to make a giant bun.
- With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
- Spread the avocado crema on top of the the Chickpea Quinoa, Sweet Potato & White Bean sections. Squeeze the special sauce onto the Black Bean & Corn and mushroom Lentil sections.
- Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
- Enjoy!
Nutrition Facts : Calories 1007 calories, Carbohydrate 157 grams, Fat 38 grams, Fiber 30 grams, Protein 41 grams, Sugar 18 grams
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BLACK BEAN CORN BURGERS - ROASTED CORN BLACK BEAN BURGERS
From howsweeteats.com
5/5 (19)Category Main CourseCuisine AmericanTotal Time 1 hr
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for the burgers. Place the ears of corn on a separate baking sheet.
- Brush the corn with melted butter or olive oil. Season with salt and pepper. Stick the corn in the oven and roast for 15 to 20 minutes. Slice it off the cob once finished. You can also grill the corn if you wish. You can also just use regular corn - whether it’s sliced fresh from the cob or cooked in a steamfresh bag. Reduce the oven heat to 350 degrees F when the corn is done.
- While the corn is roasting, heat a skillet over medium-low heat and add the olive oil. Add the shallot, pepper, garlic, a pinch of salt and pepper and cook until softened, about 5 minutes. Turn off the heat.
- Place three quarters of the black beans in a large bowl and mash them with a fork or a potato masher. Add the rest of the black beans, the corn, the shallot/pepper mixture, the bread crumbs, paprika and cumin. Stir to combine. Stir in the BBQ sauce, worcestershire sauce and eggs. Form the mixture into patties. Place each patty on the parchment paper. If desired, you can give each a little spritz of olive oil so the tops crisp up.
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