Burger Bean Cups Recipes

Steps:

• Mix 1/4 C soup, raw beef, bread crumbs, onions, egg, salt& pepper.
• Divide into 4 mounds on wax paper.
• Flatten each mound into a 5 inch circle.
• Turn up edges of each patty to make a 1/2 inch rim.
• Place in shallow baking dish.
• Combine rest of soup, green beans and onions.
• Spoon mixture into burger cups.
• Bake at 350 degrees for 30 minutes.

Steps:

• Pulse the oats, cumin, chili powder, oregano, and beans in a food processor until a coarse puree forms. Add the pimentos, celery, parsley, and shallots. Pulse just until evenly distributed throughout. Form the mixture into 4 patties to match the diameter of the buns. Heat the oil in a large skillet over medium heat. Add the patties and cook, turning once, until crisp and browned on the outside and hot inside, about 10 minutes. Divide the greens and tomato slices among the bottom buns, top with the patties and sauce, and sandwich with the top buns.
• For Toppings: Fold together the ingredients (for each topping separately) until well-mixed.

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.

Steps:

• Puree black beans in a food processor, or mash with a fork.
• Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
• Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
• Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
• While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
• Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

Steps:

• In a large bowl add 1 cup of black beans and mash with a potato masher fairly well.
• Next, add the mushrooms, along with the rest of the beans, broccoli, garlic, onion and steak seasoning and mix just until combined.
• Add in the eggs, cheese, bread crumbs, and parsley then mix gently until the mixture is combined.
• Set this mixture aside while you place a medium-sized non-stick pan over medium heat and add in 2 Tbl of oil.
• Once the oil comes up to temperature (starts to shimmer), using moistened hands, scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. )Add an extra tablespoon of Panko if the patties do not hold their shape.).
• Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
• Note: these burger patties pair well with hummus and other more traditional burger sides -- .

Steps:

• Drain most or all of the can liquid from beans in a strainer and add kidney beans and black beans together in a blender. Mash on a high setting, pulsing to keep the mixture moving and circulating toward the blade. Let the bean mixture blend until there are only small amounts of whole or chopped beans in a mostly mashed medium.
• Pour bean mixture into a large mixing bowl and beat in 2 large eggs. Add to this any spices, vegetables, or seasonings preferred. Garlic powder, salt, pepper, fresh lime juice, and a generous amount of chili powder are all very recommended. Corn could also be added at this point along with salsa or a similarly diced mixture. Add no more than 1 to 2 cups of salsa to prevent bean mixture from becoming too thin.
• Add 3 tablespoons Mayonnaise and beat until fully mixed. Mayonnaise can be omitted as it is only included as extra flavor and fat.
• Add in 1 cup of cooked Brown Rice- may use up to 2 cups if desired. Blend completely into bean mixture.
• Slowly stir in package of bread crumbs; mixture will visibly thicken into a heavy paste when all bread crumbs are absorbed.
• The mixture should be very bulky by this point and easily manipulated and rolled with the hands. If the mixture is too runny, add more bread crumbs. Grab handfuls of the bean mixture and press into patties of a medium thickness.
• Servings vary depending on size of burgers- make more or make less- recommended that burgers not be too thick.
• Fry bean burgers on a skillet or frying pan until crust browns slightly. Serve on buns and garnish with traditional burger garnishments.
• These bean burgers freeze extremely well, store in airtight container. Before cooking frozen burgers defrost in microwave similarly to ground beef.

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.

Steps:

• In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
• Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Steps:

• Brown beef in oil.
• Drain excess grease.
• Add salt, pork and beans (or baked beans), barbeque sauce, and brown sugar (or brown sugar/splenda blend).
• Heat until bubbly, stirring occasionally. Spoon mixture into a large greased casserole dish.
• Cut biscuits into halves and arrange in casserole dish.
• Sprinkle shredded cheddar cheese on top of casserole.
• Bake in a preheated oven for 375 degrees Fahrenheit for 25 to 30 minutes or until biscuits are golden brown.

Steps:

• Rinse and dry the wheatberries.
• Lightly toast the wheatberries in a medium sized pot.
• Add 1 cup of the stock, the ketchup, and the steak sauce to the pot and cook the wheatberries on medium low heat for 10 minutes or until most of the liquid has been absorbed.
• Add one cup of stock and cook for another 10 minutes or until most of the liquid has been absorbed.
• Add one cup of stock and cook for another 10 minutes or until the liquid has been absorbed.
• Add the last cup of stock, the bulgur, the onion flakes, cumin, coriander, chili powder, garlic powder, thyme, marjoram, and smoked paprika, stir well and cook for 10 minutes or until the liquid has been absorbed.
• Remove the wheatberries and bulgur from the heat and let the grains absorb all of the liquid.
• While the grains are cooking, make the binder.
• In a food processor, add the dry, cooked chickpeas along with the tahini, breadcrumbs, and oats.
• Pulse until the mixture resembles coarse meal.
• Add the eggs, salt, and cumin and pulse until fully incorporated and the mixture appears smooth.
• Once the grains have cooled enough to handle, open the refried beans and drain any liquid in the can.
• Add the refried beans to a large mixing bowl along with the grains and mix well with a wooden spoon.
• Add the binder and continue to mix so that the light colored binder has been fully incorporated.
• Using a spatula, push the mixture down into the bowl and cover with plastic wrap (or if the bowl has a lid use that).
• Let the mixture rest for a few hours or overnight.
• If grilling, place patties on foil and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake at 450 degrees for about 10 minutes on each side.

Steps:

• Mash black beans in a bowl with a potato masher, leaving a few beans whole for texture; set aside.
• Heat oil in a cast iron skillet over medium heat. Add shallot, bell pepper, and garlic. Cook and stir until vegetables have softened, 3 to 5 minutes. Add to black beans and season with basil, cumin, coriander, paprika, salt, and pepper.
• Fold beaten eggs into the bean mixture. Sprinkle in bread crumbs, adding a little at a time and fold in. Be careful not to overmix the bean mixture.
• Reheat the skillet that you cooked the onion mixture in. Scoop out 1 cup bean mixture and shape into a ball. Set the ball into the hot skillet and gently flatten to form a burger.
• Cook until firm and lightly browned, 5 to 7 minutes per side. Repeat with remaining bean mixture. You might need to add more oil.