Beany Nut Burgers Recipes

BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS REICPE

Steps:

• In a nonstick pan, dry-toast the walnuts on medium heat, tossing and flipping them for about four minutes. Remove from heat and place in the bowl of a food processor. Add the oats, tomato paste, chipotle pepper, adobo sauce, sea and garlic salt, mustard, worchestershire sauce, and liquid smoke. Process until pasty. A few chunks are fine. Add 1/2 the black beans, and 1/2 the rice. Pulse until the mixture comes together, scraping down as needed. Set aside.
• Heat the coconut oil in a pan on medium. When shimmering, add the diced onion and cook on medium for about three minutes. A bit of charring is okay. Remove from heat and place in a large mixing bowl. Add the remaining 1/2 of the black beans and rice to the mixing bowl. Into the large mixing bowl, add the processed bean/spice mixture. Using your hands, mix thoroughly squeezing and pushing the mixture together.
• Use a 1/2 cup (130g) scoop (this yields 6 patties - the last patty is slightly smaller) or 1/3 cup (82g) scoop (this yields 8 patties) to portion the patties. Roll them into a ball. Using the back of a metal measuring cup, press each ball into a patty using gentle pressure about 1/4"- 1/2" (.6 - 1.2 cm) thick.
• Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. To Freeze (optional): slide the pan in the freezer for one hour then stack the patties between pieces of parchment paper and into a freezer bag for longer storage. Now is a good time to get the boozy onions going (see below).
• Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
• In the Skillet: Add two to three Tbs of coconut oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for 3 1/2 - 4 minutes on each side, being careful when flipping the patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.OROn the Gas Grill: Clean grill and oil with vegetable oil (like canola or olive oil). Heat gas grill on highest setting. Brush both sides of the veggie burger with oil and gently transfer to the grilling grates or a grill pan (use a grill pan if the grates of your grill are thin). Cook for about four to five minutes on each side, taking care when flipping the burgers. Adjust heat as needed so that the burgers don't burn.
• To keep warm, transfer the patties to the preheated oven.
• In a large pan, add the coconut oil and heat until shimmering. Add the onions and a pinch of salt. Cook on medium-low for about 35-40 minutes, to caramelize them, stirring occasionally and adjusting the heat as necessary so they don't burn. When done they'll be golden and very soft.
• Turn off heat, remove from heat (we do not want alcohol near an open flame) and stir in the bourbon (or veggie broth), maple syrup, vinegar and mustard. Stir. Bring to a simmer on medium low for about two minutes, to simmer off the liquids. Remove from heat and put a lid on the pan until ready to serve.
• After cooking the burgers, store them in the fridge for up to three days, or in the freezer for up to three weeks. When freezing the patties, freeze first on a parchment lined sheet pan. Once frozen, stack patties between parchment squares and place in a freezer bag. Thaw in the fridge overnight. Reheat at 400F (200C) for about 15 minutes.

"BEEFY" VEGAN BLACK BEAN WALNUT BURGERS

Steps:

• Preheat the oven to 400° and line a baking sheet with parchment paper.
• Place the oats and walnuts into the bowl of a food processor fitted with an s-blade. Blend for a few seconds, until the mixture resembles coarse crumbs.
• Add the beans, onion, garlic, Worcestershire sauce, soy sauce, vinegar, cumin, paprika, and pepper.
• Pulse until everything is well chopped and mixed, being careful not to overdo it (don't let the mixture turn to mush).
• Shape the mixture into 6 patties and arrange them on the baking sheet. Lightly brush or spray the tops with oil.
• Bake for 15 minutes.
• Gently flip the patties, spray or brush the other sides with oil, and bake about 15 minutes more, until firm and lightly browned.
• Stuff into buns and serve with toppings of choice.

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 AND WALNUT BURGERS

Steps:

• Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
• Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
• Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

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.

NUT BURGERS (VEGETARIAN)

Steps:

• Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
• In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
• Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
• Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.