Healthy Chili Bean And Bulgur Burgers Recipes

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:

• Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.

Steps:

• Saute onions and garlic in oil for about 5 minutes until the onions begin to soften.
• Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.
• Mash the beans in a large bowl with a potato masher or the back of a spoon, or run through a food processor.
• Add the mustard, soy sauce, ketchup or tomato paste and the sauteed vegetables.
• Mix in the oats.
• Add salt and pepper to taste.
• Moisten your hands and form the burger mixture into six or so patties.
• Oil a nonstick skillet and cook burgers on medium-low heat for 5-8 minutes on each side. Put them on a bun and they are good to go with ketchup or whatever sauce you like and toppings (lettuce, tomato, onion, etc.)!

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, mash beans with fork until no whole beans remain. Add crushed cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
• Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
• For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.

Steps:

• In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer., Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.

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.