Best Black Gold Burgers Recipes

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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

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

BLACK AND BLUE BURGER



Black and Blue Burger image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 27

1 tablespoon fresh ground black pepper
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne
1 teaspoon granulated garlic
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter
6 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
1 cup mayonnaise
1/4 cup roasted garlic, minced
1 teaspoon yellow mustard
1/4 teaspoon kosher salt
4 dashes Worcestershire sauce
4 pinches fresh ground black pepper
2 pounds ground beef (premium chuck 80/20 blend)
12 ounces blue cheese, such as Point Reyes
8 slices applewood smoked bacon, cooked crispy
4 soft brioche buns, cut in half
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
1/4 cup canola oil

Steps:

  • For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
  • For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
  • For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
  • For the black and blue burger: Preheat a grill to medium-high heat.
  • Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
  • Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
  • Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
  • To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.

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