Meatless Black Bean Burgers Recipes

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.

MEATLESS BLACK BEAN BURGERS

Steps:

• Puree black beans in a food processor, or mash with a fork.
• Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
• Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
• Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
• While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
• Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS

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.