Beef And Black Bean Burgers Recipes

BEEF AND BLACK BEAN BURGERS

Steps:

• Cut two hamburger buns into 1/4-inch cubes. Combine cubed buns, beans and tomato paste in large bowl; using a potato masher; mash to slightly chunky consistency. Add ground beef, onion, cilantro, jalapeño pepper, cumin, salt and pepper, mixing lightly but thoroughly. Lightly shape into eight 3/4-inch thick patties.
• Place patties on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 12 to 14 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning once.
• Place burgers on bottoms of buns. Top burgers evenly with avocado slices. Top with dressing, sour cream, yogurt or salsa, if desired. Close sandwiches.

BLACK BEAN AND BEEF BURGERS

Steps:

• Open 1 can of black beans, drain and rinse. Set aside to drain for a while and/or dab with a towel to ensure excess water/moisture is removed.
• Place beans in a medium-sized bowl and mash with a potato masher until partially mashed and some whole beans remain.
• Add remaining ingredients to this bowl and stir together until completely mixed.
• Form into patties (6 large or 8 small). Place on a parchment paper lined baking sheet and once completed, place in the freezer for 1-2 hours prior to grilling if you can (even 30 minutes will do). This step is optional but I do think that it helps to keep the burger together!
• Get cooking'! To grill: place patties on the grill (medium-high heat) for about 8-10 minutes each side. To bake: place patties on a parchment paper lined baking sheet and bake at 375 for 10 minutes each side, 20 minutes total.

BEEF AND BLACK BEAN SLIDERS

Steps:

• Preheat the grill. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Using a pastry brush, lightly coat the outside of the patties with mustard. Lightly brush the grill with the oil and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Slice the mini buns in half and brush with the remaining oil. Place the buns on the grill until nicely toasted with grill marks. Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw.
• Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

BEEF AND BLACK BEAN BURGERS

Steps:

• Place drained beans in a large bowl and mash beans with a potato masher. Add beef, onion, chili powder, cumin oregano, salt and pepper; mix to combine.
• Shape into 4 burgers and grill, broil or pan-fry until cooked through.
• Place burgers on buns and serve.

BEEF, BEAN AND VEGGIE BURGERS

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.

BEAN BEEF BURGERS

Steps:

• In a small saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15-20 minutes or until tender. In a food processor, combine the beans, onions, mustard and garlic. Cover and pulse until blended. Stir in salt and pepper., In a large bowl, combine the egg, bulgur and bean mixture. Crumble beef over mixture and mix well. Shape into six patties. , In a large nonstick skillet, cook patties in oil in batches for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with spinach, onion and tomato.

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.