Black Bean Patties Recipes

BLACK BEAN BURGERS

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 PATTIES

Steps:

• In a skillet over medium-high heat, add 1 tbs of olive oil. Add the scallions, garlic, onion and bell pepper and cook, stirring occasionally, until soft and slightly charred, about 10 minutes.
• Place the beans in a food processor and add the onion mixture. Process for about 20 seconds.
• Transfer to a bowl and add the remaining ingredients. Shape the mixture into patties. Arrange the patties on a plate and refrigerate for 45 minutes, or cover tightly with plastic wrap and refrigerate overnight.
• Heat 2 tablespoons olive oil in a skillet over medium. When itu2019s hot, fry the patties, turning once, until lightly crisp, 3 to 4 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.

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 RECIPE BY TASTY

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!

BLACK-BEAN BURGER

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute.
• In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce.
• Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Drop 1/4-cup balls of bean mixture into skillet. Flatten into 3-inch patties. Cook until golden brown, 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture. Serve immediately with ketchup, if desired.

MEATLESS BLACK BEAN BURGERS

Steps:

• Puree black beans in a food processor, or mash with a fork.
• Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
• Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
• Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
• While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
• Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

SOUTHWESTERN BEAN PATTIES

Steps:

• In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.

CUBAN BLACK BEAN PATTIES

Steps:

• Set aside 1/2 cup of the beans.
• Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
• Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
• Add bean puree to slightly mashed beans in a bowl, and stir until combined.
• Add cheese and onion, combine well.
• Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
• Place cornmeal on a plate or in a shallow dish.
• Dredge each patty in cornmeal until thoroughly but thinly covered.
• Heat a non-stick pan over medium heat. Coat with cooking spray.
• Add patties and cook for approximately 4 minutes on each side or until browned.
• Carefully move onto plates with a spatula.
• Serve hot, with sour cream and rice.

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.

BLACK BEAN-BROWN RICE PATTIES

Steps:

• Heat oven to 425 degrees. Pulse ingredients in a food processor until combined and season with salt.
• Divide mixture into six portions and form into 1-inch-thick patties. Arrange on a parchment-lined baking sheet. Drizzle with oil and bake until tops are golden and crisp, about 20 minutes.

BAKED BLACK BEAN VEGGIE BURGERS

Steps:

• Pre-heat oven to 375 degrees F.
• Dry off the black beans as much as possible. In a bowl, mash black beans with a fork until thick and pasty.
• Finely chop bell pepper, onion, and garlic, and stir into mashed black beans.
• In a small bowl, stir together egg, spices, and chili sauce.
• Stir egg mixture into beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
• Place patties on lightly greased baking sheet. Bake about 10 minutes on each side.