BLACK BEAN BURGERS
Steps:
- Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
- Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
- Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
- To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
- To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
- Mix all the ingredients together in a small serving bowl, whisking with a fork.
- This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.
BLACK BEAN BURGERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the pickled onions: In a pot, combine the vinegar and brown sugar, and bring to a simmer. Whisk to dissolve the sugar. Add the onions and bring the pot back to a simmer and cook until the onions are tender.
- Remove from the heat and store the onions in their pickling liquid in a non-reactive container for at least 1 hour, but preferably overnight.
- For the burgers: In a bowl mash 1 1/2 pounds of the black beans. Add the remaining black beans to the bowl with the corn, rice, chili powder, cumin and coriander, and mix everything together by hand. Season with salt and pepper. Form the burger mixture into 6 patties and set aside.
- For the cream: In a bowl whisk together the sour cream, honey, lime juice and cilantro. Season with salt and pepper, and adjust the flavor with more honey if the dressing is too tart.
- For Plating: Heat a cast-iron griddle over high heat until it begins to smoke. Butter both sides of the buns and toast them on the griddle until golden brown.
- Heat the grapeseed oil on the griddle. Place the burgers on the griddle and sear the first side for about 3 minutes. Flip and cook the second side until seared and the center is hot, about more 3 minutes.
- In a bowl combine the arugula with 2 tablespoons of the prepared sour cream, a squeeze of lime juice and some salt.
- Spread the prepared sour cream on each side of the buns. Place the burgers on the bun and top each with 2 ounces of the pickled red onions and 1/2 cup of the arugula salad.
ANY BEAN BURGERS
Steps:
- In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings.
BLACK BEAN BURGERS
Take a bite out of Sandra Lee's Black Bean Burger recipe from Sandra's Money Saving Meals on Food Network for a budget-friendly vegetarian meal from the grill.
Provided by Sandra Lee
Categories main-dish
Time 27m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- Heat a grill or grill pan over medium-low heat.
- In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
- Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
- Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.
BLACK BEAN BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 black bean burgers
Number Of Ingredients 12
Steps:
- Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
- Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes.
- Divide the bean mixture into 4 equal balls and form into patties. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.
- Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking until the cheese is melted, about 2 minutes.
- Combine the mayonnaise and a few shakes of hot sauce in a small bowl. Serve the burgers on the buns with lettuce, tomatoes and the spicy mayonnaise.
BLACK BEAN BURGERS
Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you've probably never had - and you may just find yourself eating "better."
Provided by Mark Bittman
Categories easy, lunch, quick, burgers, main course
Time 45m
Yield 8 small burgers, 4 supersize
Number Of Ingredients 11
Steps:
- Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
- Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
- Stir in the cilantro, and let sit for 5 minutes.
- Shape into 4 large or 8 small patties; let them sit for 5 minutes.
- Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 0 grams
THE BEST BLACK BEAN BURGER
This is the best black bean burger ever! The flavor you get from adding fresh herbs, spices, garlic, and shallots will have your taste buds jumping for joy. And it's easy to make.
Provided by CookingWithShelia
Categories Veggie Burgers
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Mash black beans in a bowl with a potato masher, leaving a few beans whole for texture; set aside.
- Heat oil in a cast iron skillet over medium heat. Add shallot, bell pepper, and garlic. Cook and stir until vegetables have softened, 3 to 5 minutes. Add to black beans and season with basil, cumin, coriander, paprika, salt, and pepper.
- Fold beaten eggs into the bean mixture. Sprinkle in bread crumbs, adding a little at a time and fold in. Be careful not to overmix the bean mixture.
- Reheat the skillet that you cooked the onion mixture in. Scoop out 1 cup bean mixture and shape into a ball. Set the ball into the hot skillet and gently flatten to form a burger.
- Cook until firm and lightly browned, 5 to 7 minutes per side. Repeat with remaining bean mixture. You might need to add more oil.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 44.6 g, Cholesterol 93 mg, Fat 6.5 g, Fiber 10.6 g, Protein 15.1 g, SaturatedFat 1.4 g, Sodium 697.8 mg
BLACK BEAN BURGER
Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness
Provided by Katy Gilhooly
Categories Dinner
Time 50m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 509 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 14 grams protein, Sodium 0.43 milligram of sodium
JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS
Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they've formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver's new book "Ultimate Veg" (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.
Provided by The New York Times
Categories dinner, lunch, beans, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
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.
HOMEMADE BLACK BEAN VEGGIE BURGERS
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
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
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THE BEST BLACK BEAN BURGERS I’VE EVER HAD - SALLY'S BAKING ADDICTION
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4.9/5 (690)Category Dinner
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
- To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
SUNNY'S BLACK BEAN BURGERS RECIPE - TODAY
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3.8/5 (170)Category EntréesAuthor Sunny Anderson
- In a large bowl or plastic bag mash the beans, leaving a few chunks. Stir in the cumin, thyme and garlic. Stir to combine and taste to season with a pinch of salt and pepper. Stir in the corn, oats, and egg. Refrigerate mixture for 10 minutes to hydrate the oats.
- In a large pan on medium heat add the olive oil and when it begins to swirl scoop out 1/4 of the mixture and drop onto the pan, slightly smoothing it into a circle. Cook on one side until golden and a bit crisp, about 8 minutes, flip and cook on the other side for just 6 minutes more.
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