Black Bean Veggie Burger Mix 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:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
• Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
• Form the black bean mixture into 5 patties.
• Heat the olive oil in a large skillet.
• Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

Steps:

• In a food processor, place red pepper, onion and garlic. Pulse until chopped in small pieces, but not finely ground. Put mixture in a strainer to remove excess water, gently pushing veggie mixture down with hands. Put mixture into large mixing bowl.
• Place the well drained black beans in the food processor and pulse lightly until beans are mashed but not ground up. You should still see some semi-whole beans. Mixture will be somewhat dry. Scrape mashed beans into mixing bowl and stir into the veggie mixture.
• Add brown rice and grated carrot, stir well. Season with salt and pepper to taste, making it a wee tad salty because the bread crumbs will tone it down.
• In a small bowl, beat the eggs, cumin and hot sauce with a fork. Add to the bean mixture, mixing well.
• Add bread crumbs, ¼ cup at a time until mixture holds together well. It should not be runny, and it should not be crumbly.
• Optional: To ensure proper seasoning and to make sure burgers will hold together, make a small 2 inch patty and fry in a small pan. Adjust seasoning if necessary.
• With hands, form patties and fry in a small amount of olive or vegetable oil, approximately three minutes per side until nicely browned and crisp and hot throughout.
• Because of the cumin, these make awesome Tex-Mex burgers. Serve on a toasted bun with lettuce, tomato, onion and guacamole or chipotle mayo. NOTE: I make these burgers for a restaurant, so I freeze the uncooked patties on a cookie sheet, then transfer to a freezer container or individual baggies. This will add slightly to the cooking time, but they cook up great. You can also grill them on a well-oiled grill basket.

Steps:

• cook brown rice in 1 cup of vegetable stock when done add to beans.
• In large bowl mash black beans, rice and avocado until mix is thick but not a paste. set aside.
• in food processor pulse Matzos or bread until fine then pour into small bowl.
• measure all dry ingredients and combine with Matzos (breadcrumbs).
• rough chop onion and bell pepper.
• add bell pepper, onion, eggs and garlic in food processor and pulse until minced.
• combine all dry ingredients with avocado/bean/rice mixture with spatula.
• combine egg mixture with dry/bean mixture and Thai chili sauce then incorporate.
• poor Worcestershire sauce over mix and incorporate.
• pan fry in oil, grill or bake in 1/8 pound patties. 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
• Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
• Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
• Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
• Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.