Spiced Black Bean Burgers Recipes

Steps:

• Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
• Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
• Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
• Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
• Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
• Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.

Steps:

• Heat 1 teaspoon of the oil over medium heat.
• Add the red onion and garlic to the pan and saute until softened, about 8 minutes and then set aside to cool for a few minutes.
• Combine beans, egg, oats, onion, mixture, chili paste, salt, pepper and cilantro and thoroughly mix and mash until pretty homogeneous, leaving a few whole beans.
• Divide mixture into 4 equal portions and shape into patties.
• Refrigerate patties for half an hour. (This step is not completely necessary but I find it helps hold the burgers together while cooking.).
• Heat 2 tablespoons oil in large non-stick skillet over medium-high heat.
• Place burgers carefully into the oil, being careful not to crowd the pan.
• After 4 minutes, flip and cook another 4 minutes. They should feel firm to the touch when finished.
• Note: To freeze for later use, after shaping flash freeze and then wrap in plastic wrap. Place wrapped burgers into freezer bag and squeeze out excess air. To cook from frozen, simply heat frozen burgers over medium-high heat on the stove-top, cooking until done.

Steps:

• On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
• In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.
• Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.

Steps:

• Mix together the beans, breadcrumbs, onions, chili powder, egg and some salt and pepper in a medium bowl. Form the mixture into 1 big (or 2 smaller) patties.
• Preheat a grill pan over medium-high heat and add some canola oil. Cook the burger 4 minutes per side. Serve on a kaiser roll with arugula, tomato slices and mayo.

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.

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool.
• For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside.
• For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts.
• Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops.

Steps:

• Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
• Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
• Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
• To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
• To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

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:

• Place beans in a large bowl and sit aside.
• Heat oil in a large frying pan.
• Add onion, garlic, corn and cumin.
• Sauté about 2-3 minutes over medium heat.
• Add your green chili sauce and sauté another minute or two.
• Place in bowl with beans, let cool and mash with stick blender, it is okay if not every piece is mashed.
• Add salsa, chili powder, flour and breadcrumbs.
• Stir to blend ingredients with a rubber spatula.
• Form in 4 patties and place on wax paper.
• Store in Tupperware until ready to cook.
• To cook, spray on one side and sauté on medium heat until browned, repeat on other side.
• I serve these on toasted burger buns with pepperjack cheese, mayo, lettuce and tomato but serve it as you like.

Steps:

• Place black beans in a bowl and mash with a fork.
• Add remaining ingredients and mix well.
• Divide into 6-8 equal portions and shape into patties.
• Place patties on a medium-hot grill for several minutes per side.
• Serve with mint salsa or your favorite ketchup, sauce/spread.

Steps:

• Heat a nonstick frying pan over medium heat until hot. Add the oil and when it is warm, add the onion. Stir-fry for 5 minutes.
• Add the jalapeno peppers and cook for another 2 minutes, stirring occasionally.
• Add the garlic and cook for another 2 minutes, stirring occasionally.
• Turn off heat and stir in the chili powder, ground cumin and oregano. Remove from heat and set aside to cool.
• Meanwhile, rinse and drain (several times) the black beans and then put them into a large mixing bowl.
• Roughly mash the black beans with a potato masher or a fork.
• Add the uncooked oats and stir to combine.
• Add the cooked onions and stir to combine.
• Add the eggs,cilantro (more or less depending on how much you like cilantro), salt and pepper. You can add a bit more pepper if desired.
• Mix well and form into patties. They are easier to fry if you make a smaller size pattie and use a smaller hamburger bun.
• Heat a frying pan over medium-high heat and cook 4-5 minutes on the first side, or until well browned. Carefully flip over the burgers and cook about 3 minutes on the second side. Like most vegetarian burgers, they can crumble, so extra care needs to be taken when frying them.
• Serve with your favorite garnishes.

Steps:

• Saute onion, carrot, and jalapenos in a little oil, until softened. Add garlic and saute until garlic is soft.
• Add salt, pepper, cumin, and chipotle powder and cook another minute or two longer.
• Combine vegetables and beans in a bowl, and mash with a fork.
• Add cracker crumbs and mix thoroughly.
• Form into 4 patties.
• Coat the bottom of a large skillet with oil and heat over medium high heat.
• Fry the patties until they are brown and a little crunchy.
• I like these wrapped in tortillas, with a little lettuce and cheese on top.

Steps:

• Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side. Grill cut sides of buns until lightly toasted, about 1 minute. Transfer burgers to bottom halves of buns. Spoon 1/4 cup salsa over each. Cover with tops of buns.

Steps:

• Prepare beans according to packages.
• Allow beans to cool and mash well.
• Chop onion, garlic, and jalapenos finely.
• Mix all ingredients together in large mixing bowl.
• Roll mix into hamburger patties.
• Add to greased skillet until brown on both sides (5-8 min).

Steps:

• Blitz the bread and fresh corriander together to make breadcrumbs.
• In a blender put the beans with the breadcrumbs and egg. Blend together but leave chunky.
• Stir in the rest of the ingredients until combined. Dust hands with flour and shape mixture in to burger shapes. This mixture makes 4 VERY large burgers or 6 smaller ones.
• Fry burgers in a pan, on a medium heat until brown and hot all the way through.
• Serve burgers in a bread bun with ketchup and salad. Lovely with potato wedges too.

Steps:

• Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
• Mash black beans in a separate bowl until they reach a paste-like consistency.
• Stir jalapeno pepper, corn, and garlic through the black bean paste.
• Mix the egg mixture into the black bean mixture.
• Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
• Form the resulting mixture into 4 patties.
• Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
• Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.

Steps:

• Heat the oil+fry the onion,garlic+chilli until soft
• Remove from heat+in a bowl combine with other ingrediants,mash with a fork or blend in a food processor.
• Season with salt+pepper+shape into burgers, fry gently for a few minutes each side