Tex Mex Black Bean Burger Recipes

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:

• Combine all topping ingredients in a bowl and set aside.
• Heat grill on medium.
• In a large bowl, combine all burger ingredients and mix until just combined. Do not over mix.
• Divide mixture evenly into four and make patties approx 1 to 1 ½ inch in thickness. Grill burgers 5 to 7 minutes each side or until the internal temperature reaches 170ºF (77ºC).
• Spread some guacamole on the bottom half of each bun, top with shredded lettuce, the Tex-Mex burger and a few spoonfuls of the tomato topping mixture. Enjoy.

Steps:

• In a bowl, combine all topping ingredients; set aside.
• Heat grill on medium. In a large bowl, combine all burger ingredients , mix until just combined. Do not over mix.
• Divide mixture evenly into four and make patties 1- 1 1/2 inches thick. Grill burgers 5-7 minutes each side or until internal temperature reaches 170°F.
• Spread some guacamole, if using, half of each bun , top with shredded lettuce, burger and a few spoonfuls of tomato topping mixture.

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:

• In a medium saucepan, bring 1 1/4 cups water to a boil. Add rice and bring to a simmer. Reduce heat to low, cover and cook for ten minutes. Remove from heat; let stand five minutes.
• Transfer to a food processor. Add next four ingreients and process until smooth (you may leave some beans whole, if desired, to add texture). Shape mixture into six patties, each about two inches think.
• Coat a grill pan or large griddle with cooking spray and set pan over medium heat. When pan is hot, add burgers and cook five minutes per side, until golden brown on both sides.
• Top burgers with cheese, cover pan with lid or foil and cook one minute, until cheese melts.
• Place burgers inside pita pockets and top each burger with 1 1/2 tbsp salsa.

Steps:

• Mash the beans in a bowl, set aside.
• Heat oil in a medium nonstick skillet over medium heat.
• Add onion and garlic.
• Saute 4 minutes or until tender.
• Add beans, tomato and next 3 ingredients.
• Cook 5 minutes or until thickened, stirring constantly.
• Remove from heat.
• Add cheese and remaining ingredients, stirring until cheese melts.
• Serve warm or at room temperature with regular or fat free corn or flour tortilla chips.