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
BLACK BEAN VEGGIE BURGERS
Costco has a chipotle black bean burger that I love, so I found a basic recipe and tweaked it to meet our tastes. I really enjoy these burgers. They have just enough kick to keep them interesting.
Provided by Kathy
Categories Black Beans
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the egg, chili powder, cumin and chili sauce.
- In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
- Add beans and egg mixture, pulse until combined. Transfer to a bowl.
- Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
- Divide into four burgers. Grill or freeze for later use.
- Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.
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
"Before I met my husband, I was a vegetarian. I don't make many meatless dishes on our cattle ranch, but I still love this one."
Provided by Ree Drummond : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mash the beans.
- Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
- Make the burger mixture.
- 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. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.
- Form the patties.
- Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.
- Cook the burgers.
- 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, 2 minutes, until the cheese is melted.
- Top the burgers.
- Combine the mayonnaise and some hot sauce in a small bowl. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.
BLACK BEAN BURGERS RECIPE BY TASTY
Whether you're vegetarian or not, this black bean burger recipe will hit every spot. Made with black beans, oats, onion, and carrots, and spiced up with cumin, coriander, and cayenne, this burger is so good you'll wonder whether you ever want to go back to the carnivore version. Cook the patties on a pan covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish.
Provided by Tasty
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
- Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
- In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
- Mix and form four patties. Place in freezer for 30 minutes to set.
- Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
- Use patties to create your dream veggie burger.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 93 grams, Fat 8 grams, Fiber 18 grams, Protein 22 grams, Sugar 9 grams
VEGAN/VEGETARIAN BLACK BEAN BURGERS
Easy-to-make black bean burgers. This is a great alternative to meat burgers or a fantastic option to make if you have a vegan or vegetarian attending your barbeque.
Provided by Mick James
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place black beans in a bowl and mash to a smooth consistency.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cook onion in a skillet over medium heat until translucent, about 5 minutes. Add water if needed to prevent sticking. Transfer to the bowl with the black beans.
- Stir cooked rice, corn, cornmeal, salsa, garlic powder, cumin, and chili powder into the bean mixture. Mix together, using clean hands, until evenly blended. Roll mixture into 8 equal-sized balls; form balls into patties. Transfer patties to the baking sheet; refrigerate until ready to bake.
- Bake burgers on the parchment paper-lined baking sheet for 15 minutes. Flip and bake until heated through and browned, about 15 minutes more.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 56 g, Fat 1.5 g, Fiber 12.8 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 615.8 mg, Sugar 2.8 g
BLACK BEAN COLLEGE VEGGIE BURGERS
For health reasons, I have to eat gluten free, dairy free, and low fat. So hamburgers are off the list. This is the recipe I invented to satisfy these cravings. I'm sharing this to get other people's opinions of it and will gladly accept any changes/additions/corrections.
Provided by Mo2680
Categories Black Beans
Time 20m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- (All measurements are estimates since I eyeball everything).
- Drain and mash the black beans. (Do NOT puree -- you want it to still have some texture).
- Stir in salsa, minced onion, and all spices (including Bragg amino liquids, which can be found in the health food section).
- Add in flour until the mixture forms a "dough" about the consistency of very soft cookie dough.
- Lightly grease a frying pan, and turn the temperature very high.
- Spoon onto the pan and spread it out to desired thickness. At this point, I like to add some more of the amino liquids over the top.
- Cook about 2 min on each side, or until it holds itself together when turned.
- I like to eat them on corn tortillas.
Nutrition Facts : Calories 112.5, Fat 0.7, SaturatedFat 0.1, Sodium 98.8, Carbohydrate 20.5, Fiber 7.5, Sugar 0.8, Protein 7.3
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