Best Coconut And Mango Black Bean Veggie Burgers Recipes

Black Bean Veggie Burgers with Greek Mayo image

Provided by Amanda Freitag

Time 1h25m

Yield 6 servings

Number Of Ingredients 18

Two 15-ounce cans black beans, drained and rinsed
1/2 cup panko breadcrumbs
3 tablespoons freshly squeezed lemon juice
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 to 4 large cloves garlic, minced
2 eggs, beaten
1 small onion, finely chopped
2 tablespoons extra-virgin olive oil
6 whole-grain hamburger buns
Serving suggestions: lettuce, tomato slices and red onion slices
1 cup mayonnaise
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 cloves garlic, grated
Juice of 1 lemon

Steps:

For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice.
Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve.

Coconut and Mango Black Bean Veggie Burgers image

Provided by the80srule

Categories Mango

Time 50m

Yield 4-6 veggie burgers, 4-6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilies
1 garlic clove, peeled
1 tablespoon fresh cilantro, shredded (or use 1 tsp dried)
1/3 cup diced mango (I use the frozen kind, thawed out)
1/3 cup unsweetened desiccated coconut
2 egg whites (or 1 whole egg)
1/2 cup breadcrumbs (I use whole wheat)
1 teaspoon coriander
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon sea salt

Steps:

Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks.
Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!

Nutrition Facts : Calories 173.9, Fat 2.8, SaturatedFat 2, Sodium 706.1, Carbohydrate 28.6, Fiber 8.3, Sugar 5.8, Protein 9.8

Beef, Bean and Veggie Burgers image

Provided by Katie Lee Biegel

Time 25m

Yield 6 burgers

Number Of Ingredients 17

1 tablespoon plus 2 teaspoons olive oil
1/2 cup finely diced yellow onions
1/2 cup grated carrots (see Cook's Note)
1/2 cup grated broccoli
1 jalapeño, seeds and membrane removed, finely minced
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound lean ground sirloin
1/2 cup grated oats (see Cook's Note)
1/2 cup canned black beans, drained and rinsed, pulsed in a food processor
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
6 hamburger buns, toasted
Sliced avocado, sliced tomato and ranch dressing, for topping

Steps:

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

Black Bean Burgers Made With Veggie Pulp image

Provided by Glori-B

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup oatmeal, quick cooking (or bread crumbs)
2 cups black beans, drained
1 small onion, minced (or 1 tsp onion powder)
2 teaspoons minced garlic (or 2 cloves minced)
1/2 teaspoon oregano, dried
1 tablespoon virgin coconut oil (my current favorite, use what you have)
1 cup pulp from juicing such as carrot, celery, beet, spinach, cucumber, etc
1/4 teaspoon cumin
1/2 teaspoon salt
2 teaspoons chili powder
2 tablespoons virgin coconut oil, for frying

Steps:

Place oatmeal in bowl; add black beans. Using a potato masher, mash the two together. Add the rest of the ingredients, except the last 2 T of coconut oil. (You'll need them for frying.) Mix well to combine.
Form into patties (4 dinner size, 6 lunch or snack size).
Fry in a griddle until the center is hot (about 4 minutes each side) Load them up in a sandwich with your favorite fixings. Bon appetit!

Nutrition Facts : Calories 266.4, Fat 11.7, SaturatedFat 9.1, Sodium 337.5, Carbohydrate 33.2, Fiber 10.2, Sugar 2.5, Protein 9.7