Green Bean Burger Yummmm Recipes

TASTY GREEN BEANS - GREEN BEANS AND GROUND BEEF

Steps:

• Drain green beans.
• Brown ground beef in large skillet; drain excess grease.
• Add drained green beans and hamburger, tomato juice, sugar and seasoned salt to skillet.
• Simmer for 20 minutes, stirring occasionally.

GREEN BEAN BURGER YUMMMM

Steps:

• Preheat oven to 350 degrees. You will be using a 9X13 pan or equivalent casserole dish. Cook Hamburger meat and drain. Set aside. In 9X13 pan, spray with cooking spray to cook. Mix soup, broth, heavy cream, milk, sour cream, crm cheese, seasonings. (you may add pepper to taste, if desired). Mix thoroughly.
• Add warm cooked burger meat, frozen green beans and mix again. Add light coating of crumbled fried onions to top, evenly. Place in 350 degree, preheated oven for 25 minutes. Remove carefully from oven. Next, cruble/crush, the sleeve of crackers (you may use less) and cover top of casserole. Now add remaining coating of the french fried onions. Melt butter, pour evenly over top of the cracker/fried onion mixture. Bake another 15 minutes. Let cool 10 minutes or so before serving. You may make this version with other meats, or add yellow squash instead of meat for a vegetarian dish. THE SECRET is the nutmeg. It is the star ingredient.

HOMEMADE BLACK BEAN VEGGIE BURGERS

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.

GREEN BURGERS

Steps:

• Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.
• Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.
• Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.
• Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.

CHEESY BEAN BURGERS

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.
• Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.
• Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.
• Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.
• Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.