Best Black Bean Burgers With Guacamole Recipes

HOMEMADE BLACK BEAN VEGGIE BURGERS

Homemade Black Bean Veggie Burgers image

You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.

Provided by LAURENMU

Categories Main Dish Recipes Burger Recipes Veggie

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 (16 ounce) can black beans, drained and rinsed
½ green bell pepper, cut into 2 inch pieces
½ onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
½ cup bread crumbs

Steps:

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 33.1 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 9.8 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 607.3 mg, Sugar 2.1 g

QUINOA & BLACK BEAN BURGERS WITH TOMATILLO GUACAMOLE RECIPE - (4.6/5)

Quinoa & Black Bean Burgers with Tomatillo Guacamole Recipe - (4.6/5) image

Provided by á-36

Number Of Ingredients 22

Ingredients

GUACAMOLE:
1 cup lower-salt chicken or vegetable broth
1/2 cup quinoa, white, red, or black, well-rinsed
1/3 cup plus 2 tablespoons olive oil; more as needed
1 small fresh poblano chile, finely chopped
4 scallions, thinly sliced
2 large cloves garlic, finely chopped
1 (15-ounce) can black beans, drained and rinsed
1/2 cup chopped fresh cilantro
1/2 cup plain panko crumbs
1 large egg, beaten
1/2 teaspoon mild pure chile powder, such as ancho
1/4 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
6 English muffins, toasted
1 large ripe Hass avocado, chopped
1 medium tomatillo, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon thinly sliced scallion whites
1 teaspoon minced garlic
1 teaspoon finely chopped fresh serrano chile; more to taste
1 teaspoon fresh lime juice; more to taste

Steps:

BURGERS: In a 2-quart saucepan, bring the broth to a simmer. Add the quinoa, cover, turn the heat down to medium-low, and cook until tender and all the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Heat 2 tablespoons of the oil in an 8-inch skillet over medium heat. Add the poblano, scallions, and garlic, and cook, stirring, until just softened, 2 to 3 minutes. Transfer to a food processor. Add the beans and quinoa, and pulse until the beans are chopped and the mixture is combined. Transfer the mixture to a large bowl and gently stir in the cilantro, panko, egg, chili powder, cumin, and 1/2 teaspoon salt. With wet hands, gently form six 1/2-inch-thick patties. Refrigerate, uncovered, until firm, at least 30 minutes and up to 4 hours. GUACAMOLE: Mix the guacamole ingredients together, mashing lightly. Season to taste with salt and more lime juice. The guacamole will keep in the refrigerator for up to 2 days; press plastic wrap on its surface to keep it from browning. Heat the remaining 1/3 cup oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Cook half of the burgers until well browned on one side, about 2 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate, cover loosely with foil to keep warm and repeat with the remaining burgers, adding more oil if necessary. Serve on English muffins with the guacamole.