THE BEST BLACK BEAN BURGER
The BEST Black Bean Burger recipe is fast and easy, with fresh ingredients and so flavorful that you won't miss the meat one bit.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- Mash black beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
- Puree Veggies: Place bell pepper, onion and garlic in a food processor and process until finely minced.
- Strain: Transfer pureed veggie mixture to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
- Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
- Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.
Nutrition Facts : Calories 149 kcal, Carbohydrate 28 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 445 mg, Fiber 8 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
BLACK BEAN AND SOY VEGGIE BURGERS
Black bean and soy veggie burgers that are fun to make, yummy, and healthy.
Provided by Natty
Categories Main Dish Recipes Burger Recipes Veggie
Time 55m
Yield 7
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Blend shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic in a blender or food processor until smooth; transfer to a bowl.
- Stir wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and salt into bean mixture; form into 7 patties and place on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip and continue baking until patties are lightly browned and cooked through, about 20 more minutes.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 25 g, Fat 4.7 g, Fiber 9.3 g, Protein 14 g, SaturatedFat 0.6 g, Sodium 276.3 mg, Sugar 1.8 g
BLACK BEAN VEGGIE BURGER
Try making these satisfying veggie burgers as a meat-free treat - they freeze well and are perfect for grilling on the barbecue
Provided by Bettina Campolucci Bordi
Categories Dinner
Time 30m
Yield Makes 4-6 patties
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
- Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
- To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
- Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.
Nutrition Facts : Calories 488 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium
BLACK BEAN BURGERS
"Before I met my husband, I was a vegetarian. I don't make many meatless dishes on our cattle ranch, but I still love this one."
Provided by Ree Drummond : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS
Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they've formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver's new book "Ultimate Veg" (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.
Provided by The New York Times
Categories dinner, lunch, beans, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
- Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
- Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
- Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
- Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.
BLACK BEAN VEGGIE BURGERS
Costco has a chipotle black bean burger that I love, so I found a basic recipe and tweaked it to meet our tastes. I really enjoy these burgers. They have just enough kick to keep them interesting.
Provided by Kathy
Categories Black Beans
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the egg, chili powder, cumin and chili sauce.
- In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
- Add beans and egg mixture, pulse until combined. Transfer to a bowl.
- Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
- Divide into four burgers. Grill or freeze for later use.
- Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.
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