BLACK BEAN BURGERS
"Before I met my husband, I was a vegetarian. I don't make many meatless dishes on our cattle ranch, but I still love this one."
Provided by Ree Drummond : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mash the beans.
- Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
- Make the burger mixture.
- Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.
- Form the patties.
- Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.
- Cook the burgers.
- Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted.
- Top the burgers.
- Combine the mayonnaise and some hot sauce in a small bowl. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.
BLACK BEAN VEGGIE BURGER
I make these for a burger restaurant in Dominical, Costa Rica. After many tries and test runs, everyone seems to love this version. We serve it Tex-Mex style with guacamole, lettuce and tomato. I'm thinking of trying to tweak it again to include more veggies, like shredded zucchini or fresh corn kernels, but haven't tried those yet. Be sure to make homemade black beans, as canned ones mash up an ugly grey color.
Provided by Jostlori
Categories Black Beans
Time 36m
Yield 10 4, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 253.2, Fat 2.6, SaturatedFat 0.7, Cholesterol 37.2, Sodium 96.6, Carbohydrate 46.9, Fiber 8.5, Sugar 3, Protein 11
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.
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
BLACK BEAN VEGGIE BURGERS WITH GREEK MAYO
Provided by Amanda Freitag
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
- For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice.
- Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve.
BLACK-BEAN BURGERS
There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly to boot.
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Bean Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Mayonnaise Pan-Fry Breadcrumbs Gourmet Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 10
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.
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- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
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- Preheat oven to 350°. Cook barley in a small pot of boiling salted water until very tender, 40–50 minutes. Drain; let cool.
- Meanwhile, chop mushrooms into ¼"–½" pieces. Arrange in an even layer on a large rimmed baking sheet. Drizzle with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Roast until mushrooms have lost half of their volume and are tender, 12–15 minutes. This step is essential—it removes much of the excess liquid from the mushrooms, which would lead to a mushy patty. Let cool.
- Spread beans on another large rimmed baking sheet and roast, tossing once, until most of them have split open and look dry around the edges, 8–10 minutes. The beans are an essential addition for binding the patty, and add protein. Let cool.
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- In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. It doesn't have to be smooth, in fact coarser texture means "meatier" burger.
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- Preheat the oven to 325 degree F. Spread the cooked black beans evenly on baking pan and bake for 15 minutes until slightly dried out. This is mainly done to avoid any mushy burger.
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- Begin by preparing your rice. I used 1/2 cup of rice and 1 3/4 cup of water (which made just over the 3/4 cup of rice you need for this recipe). Bring to a boil and then simmer for 15 minutes. Read your rice instructions as they may differ than the package I worked from.
- Preheat your oven to 375ºF. While your rice is simmering, chop your mushrooms and onion very finely. Heat 1 tsp of oil in a pan over medium heat. Once warmed, add the onion and mushrooms and sauté until golden brown (roughly 10 minutes). Add the minced garlic near the end to brown up.
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- Place in a food processor and pulse until finely diced. (If you don't have a food processor, just mince it up real tiny like.) You can throw your onion into the food processor too, or dice it. (Remove the carrots first, you don't want to puree them.)Heat up your olive oil in a small skillet.
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- Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt.
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- In a food processor, pulse bell pepper until finely chopped. Add beans and pulse until thick and pasty. Place bean mixture into a large mixing bowl and stir in shallot, quinoa, hummus, quinoa flakes chipotle powder and salt until mixture is sticky and holds together.
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- 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.
THE BEST BLACK BEAN VEGGIE BURGER - THE ENDLESS MEAL®
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