SOUTHWESTERN BEAN PATTIES
"I first made this recipe for a crowd of 11 people," recalls Debby Chiorino in Pt. Hueneme, CA. "And everyone-from little kids to teens and adults-loved the Southwest flavor...and the guacamole topping. A real hit!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.
Nutrition Facts : Calories 312 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 801mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE
Provided by Food Network
Categories side-dish
Time 31m
Yield 12 small bean cakes
Number Of Ingredients 18
Steps:
- Coat pan with 2 teaspoons peanut oil.
- Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
- Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
- Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.
SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW
Whether you're vegetarian or looking for a meat-free meal packed with flavor, this is destined to be your new go-to veggie burger. It leans into pinto beans for protein and is studded with delicious bursts of super sweet corn. Dredged in a cornmeal crust and cooked until golden, each patty is the perfect balance of crispy, creamy and bright.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the burgers: Cook the corn according to the package directions; set aside.
- Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
- Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
- Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
- For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
- Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
- To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.
SOUTHWESTERN POTATO PATTIES
Craving southwestern fare? A classic combo of beans, corn and salsa top seasoned cheesy potato patties.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
- In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
- Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
- In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.
Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 150 mg, Fat 2, Fiber 11 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 7 g, TransFat 0 g
SOUTHWESTERN BLACK BEAN BURGERS
Make and share this Southwestern Black Bean Burgers recipe from Food.com.
Provided by shawnajean
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Begin by using your non stick fat free cooking spray to thoroughly grease a saute pan, add in onions and garlic and saute over medium heat, add in red peppers and corn. Continue to saute until garlic becomes fragrant and onions are translucent, remove from heat and set aside.
- Meanwhile drain and thoroughly rinse the black beans and divide them in half. Set aside half the black beans in a large mixing bowl.
- Add the remaining black beans to the sauteed vegetables, mix ingredients together and then pour the black beans and vegetables into a blender, pulse for 1-2 minutes or until all ingredients have coarsely been pureed and you are left with a creamy consistency.
- Add mixture to your whole black beans, add in salsa, cornmeal, cumin, cilantro and hot sauce, thoroughly mix all ingredients together.
- Place mixture in refrigerator and let sit for 2-5 hours(this will help the mixture to firm, making it easier for you to prepare burger patties)Preheat oven to 350Using your hands form four patties about 4-6 inches wide.
- Place patties on greased baking sheet and let bake for 30 minutes ( 15 minutes on each side or until golden brown).
- When you have about 5 minutes remaining place bread in the oven to toast.
- Once burgers are cooked let cool for 3-5 minutes.
- Place black bean burger on top of toasted sandwich thin.
- Add lettuce and garnish with salsa for an extra kick!
Nutrition Facts : Calories 107.9, Fat 0.7, SaturatedFat 0.1, Sodium 108.6, Carbohydrate 20.6, Fiber 5.8, Sugar 1.4, Protein 6
SOUTHWEST BLACK BEAN BURGERS
Enjoy these flavorful black bean burgers with black beans, salsa & chopped fresh cilantro. These Southwest Black Bean Burgers please even meat-eaters!
Provided by My Food and Family
Categories Home
Time 31m
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Use pulsing action to process bread crumbs, mayo, seasonings and half the beans in food processor until well blended. Transfer to large bowl; mix in celery, cilantro and remaining beans. Shape into 6 (1/2-inch-thick) patties.
- Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
- Fill buns with lettuce, cheeseburgers, salsa and sour cream.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g
SOUTHWEST BLACK BEAN BURGERS
I was searching for a black bean burger with Southwestern flair and couldn't find the perfect recipe. . .so I devised my own this morning. I use black beans that I cook from dried in the crockpot which I spice up with cumin, a bay leaf, oregano, salt and pepper. If you like things spicy, feel free to use a hot salsa to add heat. If these break, feel free to throw them into a hard taco shell and add some tomato, cheese and sour cream for an excellent vegetarian taco!
Provided by januarybride
Categories Black Beans
Time 35m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mash beans with the back of a fork to desired consistency (I like to leave some chunks, but the more chunks the more likely they are to fall apart after cooking).
- Add in the remaining ingredients and stir well.
- Form into 6 burgers, separate them with wax paper, and then place in the fridge to cool completely before trying to cook (they will stay together better this way).
- Turn frying pan to med-high (closer to medium than to high) and add 1 T oil. Cook each burger for about 2-3 minutes on each side (turning ONLY once, otherwise you increase the risk of them falling apart).
- NOTE: Feel free to bake these on a greased cookie sheet at 350 degrees for approximately 7 minutes per side or until heated through.
- Serve on a bun with a slice of tomato and some guacamole.
Nutrition Facts : Calories 139.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 31, Sodium 282.3, Carbohydrate 24.8, Fiber 6.4, Sugar 0.8, Protein 7.9
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- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
- To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
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