SALSA BLACK BEAN BURGERS
Meatless meals are so tasty when these hearty bean burgers are on the menu. Guacamole and sour cream make them seem decadent. -Jill Reichardt, St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into 4 patties., In a large nonstick skillet, cook patties in oil over medium heat until lightly browned, 4-6 minutes on each side. Serve on buns. If desired, top with sour cream and guacamole.
Nutrition Facts : Calories 323 calories, Fat 8g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 557mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.
CUMIN-CRUSTED VEGGIE BURGERS WITH PINEAPPLE SALSA
Smoky cumin and peppery basil provide perfect balance to the sweet pineapple and tangy relish that top these incredible veggie burgers. Choose pineapples that are slightly soft to the touch, with a full, strong color and no signs of greening. Leaves should be crisp and green, with no signs of browning or yellowing.
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 8
Steps:
- In a medium skillet heat cumin seeds over medium heat until they are fragrant and starting to brown, about 3 to 4 minutes. Transfer to a cutting board. Crush seeds using a mortar and pestle or with a rolling pin.
- Brush burger patties with olive oil; coat with crushed cumin seeds. Blot excess moisture from pineapple slices and lightly coat with olive oil.
- Grill pineapple slices on the rack of an uncovered grill directly over medium-high heat for 3 to 4 minutes per side or until heated through. Transfer to a cutting board. Add meatless patties to grill rack; cook for 4 minutes per side or until heated through, adding pita bread the last 3 to 4 minutes of grilling. Cover and keep warm.
- Chop pineapple and place in a bowl; stir in relish.
- Serve veggie burgers on pita bread with pineapple mixture. If desired, top with fresh basil and chopped peanuts.
Nutrition Facts : Calories 316 kcal, Carbohydrate 52 g, Protein 19 g, SaturatedFat 1 g, Sodium 619 mg, Sugar 12 g, Fat 5 g, UnsaturatedFat 4 g
VEGGIE BEAN BAKES WITH SALSA
These bean bakes are filling yet fresh, making the perfect vegetarian meal
Provided by Good Food team
Time 45m
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.
- Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.
- To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.
Nutrition Facts : Calories 384 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.78 milligram of sodium
MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA
These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 20m
Yield Makes 6 burgers
Number Of Ingredients 9
Steps:
- Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
- Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
- While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.
Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium
MEXICANA VEGGIE BURGERS
Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.
Provided by claudia
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
- Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
- Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
- Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
- Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 33.3 g, Cholesterol 3.3 mg, Fat 4 g, Fiber 4.5 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 247.9 mg, Sugar 0.9 g
VEGGIE PATTIES WITH SALSA
Number Of Ingredients 11
Steps:
- 1. Place 1 cup of the KELLOGG'S SPECIAL K cereal, beans, onion and garlic in food processor bowl. Using metal blade, process about 1 minute or until finely chopped, scraping bowl once. Remove to large mixing bowl. Place remaining cereal, mushrooms, pepper, water chestnuts and salt in processor bowl. Process about 1 minute or until finely chopped, scraping bowl once. Add to bean mixture along with corn, carrot, cilantro and egg white. Mix well.2. Using 1/4 cup measure, portion vegetable mixture into hot nonstick fry pan that has been coated with cooking spray. Shape into patties about 1/2-inch thick. Cook over medium-low heat about 3 minutes longer until deep golden brown and firm. Serve hot with salsa.
Nutrition Facts : Nutritional Facts Serves
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