Black Bean Burgers Recipe By Tasty

SMOKY BBQ BLACK BEAN BURGER RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the sweet potato in a single layer on one third of the baking sheet. Drizzle with ½ tablespoon of olive oil and toss to coat. Bake for 10 minutes, then remove the baking sheet from the oven and spread the walnuts next to the sweet potatoes, taking up another third of the baking sheet. Return to the oven for 5 minutes, then remove the baking sheet from the oven. Flip the sweet potatoes and stir the walnuts, then spread the black beans in a single layer on the remaining third of the baking sheet. Return the baking sheet to the oven and bake for another 5 minutes, until the black beans are dry and cracked open, the walnuts are golden brown, and the sweet potatoes are cooked through and browning around the edges. Remove from the oven and set aside to cool slightly. Leave the oven on.
• Heat 1 tablespoon of olive oil in a large cast iron skillet or grill pan over medium-high heat. Add the mushrooms and ¼ teaspoon salt and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and have shrunk to half of their original size. Transfer the mushrooms to a bowl. Set aside the pan for cooking the burgers (no need to wipe it out).
• Add the roasted black beans and walnuts to a food processor and pulse 3-4 times, until the mixture is just crumbly (do not overprocess). Add the mushrooms, sweet potatoes, ½ cup quinoa, McCormick® Chili Powder, McCormick® Smoked Paprika, McCormick® Ground Cumin, remaining teaspoon of salt, and ¼ cup Stubb's® Original BBQ Sauce and pulse until the sweet potatoes and mushrooms are broken down into smaller pieces and the mixture is well combined but still has some texture; do not overprocess into a paste.
• Transfer the black bean mixture to a large bowl and stir in the remaining ½ cup quinoa. Season with more salt, chili powder, paprika, and/or cumin to taste.
• Line the baking sheet with a clean sheet of parchment paper.
• Using a ½-cup measuring cup and wet hands, pack the black bean mixture into the measuring cup, then tap out onto the palm of one hand. Use the other hand to gently press into a ½-inch-thick patty. Carefully place on the prepared baking sheet, then repeat to make 3 more patties. Chill the patties in the refrigerator, uncovered, for 30 minutes.
• In the same pan used for the mushrooms, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the burgers to the pan and cook for 8-10 minutes, carefully flipping halfway, until browned on both sides. Brush the top of each patty with 1 tablespoon of Stubb's® Original BBQ Sauce, then transfer the pan to the oven for 10 minutes, or until the sauce starts to brown.
• To assemble, place a leaf of butter lettuce on the bottom half of a toasted bun, then top with a black bean patty, ¼ of the avocado, and ¼ cup red cabbage and drizzle with 2 tablespoons of Stubb's® Original BBQ Sauce. Finish with the top bun. Repeat with the remaining ingredients.
• Enjoy!

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.

BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, microwave black beans for 1 minute, or until softened.
• Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
• Add cornmeal and mix until thoroughly combined.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
• Bake for 30 minutes, or until firm and browned, flipping over halfway through.
• Serve burgers with your favorite fixins.
• Enjoy!

THE BEST BLACK BEAN BURGER

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.

GLUTEN-FREE VEGAN BLACK BEAN BURGERS RECIPE BY TASTY

Steps:

• Preheat the oven to 325 degrees.
• Spread beans on a lined baking sheet and bake for 15 minutes until slightly dried out. Reserve ½ cup black beans.
• In a food processor, combine the remaining beans, lime, onion powder, garlic powder, cumin, and parsley. Pulse until mixture comes together. Remove from processor and set aside.
• In a food processor, combine poblano, onion, oats, and walnuts. Pulse a few times until you reach your desired consistency. I prefer a chunky texture, so I only pulse a couple of times.
• In a large bowl, combine the bean mixture, oat mixture, the reserved ½ cup black beans, salt, and pepper. Stir until well combined.
• Using a large cookie or ice cream scoop, scoop the mixture, and form into patties. I used 2 scoops per patty. Place patties on a parchment or waxed paper-lined tray and freeze for one hour.
• In a non-stick or cast-iron skillet, heat 1 tbsp olive oil over medium heat. Place two frozen patties in a skillet and cook for approximately 4 minutes on each side. Cook remaining burgers, adding a little oil each time.
• Assemble with desired toppings/bun and serve.

BLACK BEAN & CORN BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Once mashed, add the bread crumbs and mix to combine.
• Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
• Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
• Enjoy!

BLACK BEAN BURGER

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.