BLACK BEAN BURGERS
These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don't have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Beef Lunch & dinner recipes Mains
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
- Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
- Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
- In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
- Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
- Slice the tomato and mozzarella into rounds and open the buns.
- When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
- Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
- Lift the onions out of the balsamic with a fork.
- Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.
Nutrition Facts : Calories 652 calories, Fat 25.1 g fat, SaturatedFat 7.8 g saturated fat, Protein 30.5 g protein, Carbohydrate 73.4 g carbohydrate, Sugar 14.0 g sugar, Sodium 1.7 g salt, Fiber 18.0 g fibre
BLACK BEAN AND WALNUT BURGERS
Hearty and nutty, these black bean burgers are sure to satisfy.
Provided by ademuri
Categories 100+ Everyday Cooking Recipes Vegan
Time 25m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 27.4 g, Fiber 12.9 g, Protein 13.2 g, SaturatedFat 4 g, Sodium 978.7 mg, Sugar 2.4 g
BLACK BEAN WALNUT BURGER RECIPE
Black Bean Walnut Burger Recipe is a super healthy patty packed with protein rich boiled soy beans, potatoes, crunchy bell peppers, and some nutiness from the walnuts. This patty is then sandwiched between a burger bun along with a sweet-spicy-tangy sauce and pickled onions. Great to be served as an after school snack or in a lunch box. Serve Black Bean Walnut Burger Recipe as a meal over the weekend along with Baked Potato Wedge Recipe, Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Mango & Mixed Fruit Popsicles Recipe Try our other burger Recipes: Roasted Vegetable Burger Recipe With Hummus Vegetarian Chickpea Burger Recipe Spicy Mushroom Veggie Burger Recipe
Provided by Archana's Kitchen
Time 2h30m
Yield Makes: 2 Servings
Number Of Ingredients 18
Steps:
- To begin making the Black Bean Walnut Burger Recipe we will first make the sauce and keep it ready.
- To make the sauce, in a mixing bowl, combine the soy sauce, sriracha sauce, honey, tomato ketchup. Mix well and set aside.
- Cook the black beans in the pressure cooker for about 20 minutes until soft. Once cooked, allow the pressure to release naturally. Drain out any excess water and keep aside.
- In a mixing bowl, combine the cooked black soybean, boiled and mashed potato, onions, green capsicum, red bell pepper, corn flour, salt, red chili powder, cumin powder, black pepper powder, bread crumbs, walnuts. Mix well and bring the patty mixture together.
- Preheat a tawa on medium-high heat, brush some oil on the surface of the tawa.
- Grease your palms with oil and take a ladle full of the Black SoyBean and Walnut Patty mixture in your palm, flatten it, shaping it like a patty and place it on the hot tawa.
- Cook on both sides for about 3-4 minutes, till it gets a nice brown colour on both sides.
- Remove the Black Bean Walnut Burger Patty on a plate and set aside.
- Cut the burger in half horizontally, slather butter on both sides, place it butter face down on the hot tawa and toast until it turns into a light brown colour.
- Place the cooked Black Bean Walnut Burger Patty on the bottom half of the burger bun, place onion rings over it, spread the sweet-spicy-tangy sauce on the upper half of the burger bun.
- Close the Black Bean Walnut Burger and serve.
- Serve Black Bean Walnut Burger Recipe as a meal over the weekend along with Baked Potato Wedge Recipe, Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Mango & Mixed Fruit Popsicles Recipe
BLACK BEAN BURGER
Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness
Provided by Katy Gilhooly
Categories Dinner
Time 50m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 509 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 14 grams protein, Sodium 0.43 milligram of sodium
BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS REICPE
A flavor packed and nourishing veggie burger with a bit of a kick. Top it with Saucy Sweet Onions and take this burger over the top! Easy to prepare, make ahead and freezer friendly. This recipe is vegetarian, vegan and easily gluten free. ________________*UPDATE 5/21* These scrumptious burgers are GRILLABLE!! See "to cook" section for details! AND I added a video below to share just how easy these burgers are to pull together!
Provided by Traci | Vanilla And Bean
Time 2h25m
Number Of Ingredients 24
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.
Nutrition Facts : ServingSize 1 1/2 C patty + onions, Calories 386 kcal, Carbohydrate 47 g, Protein 11 g, Fat 15 g, SaturatedFat 7 g, Sodium 761 mg, Fiber 10 g, Sugar 14 g
"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.
Nutrition Facts : ServingSize 1 burger, Calories 390 kcal, Carbohydrate 47.2 g, Protein 14.9 g, Fat 17 g, SaturatedFat 1.4 g, Sodium 658 mg, Fiber 7.2 g, Sugar 5.2 g
BLACK BEAN & WALNUT BURGERS
Black Bean & Walnut Burgers
Provided by Ashly Eickmeier
Categories Main Dish
Yield 8
Number Of Ingredients 11
Steps:
- Puree 2 1/2 cups beans with cumin, chili powder and cayene pepper until smooth. Add rice, walnuts, onion, corn and remaining beans; pulse 2 or 3 times to mix (mixture should be stiff but not dry). Add 2 or 3 tablespoons water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill if making ahead.
- Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).
- Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more or until heated through. Garnish with guacamole and salsa, if desired, and serve.
Nutrition Facts : Calories 156, Carbohydrate 825, Fat 5.5, Fiber 7, Protein 6.5, Sodium 227, Sugar 2
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- Toss all ingredients into a food processor and pulse until about 75% blended, to leave a bit of texture in the burgers. Remove blade, stir mixture with a spatula to mix in remaining chunks. Taste and adjust seasoning if required.
- Place mixture on nonstick cookie sheet by using a half cupmeasure. Press to one inch thickness, forming eight round patties.
- Bake for 30 minutes to allow a crust to form on bottom. Then, very carefully (these are soft burgers!!) flip, reshaping if necessary, and cook for 10-15 minutes on the remaining side.
WALNUT BURGERS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
Ratings 16Calories 324 per servingCategory Main Course
- Heat 1 teaspoon olive oil in a large pan over medium heat. Add garlic and cook, stirring for 30 seconds or until garlic is fragrant. Add the mushrooms and onions and continue to cook, stirring occasionally, until softened, 5-8 minutes.
- Place walnuts in a food processor and pulse until powdery but not sticky. Add the mushroom mixture and process until well combined and there are no recognizable ingredients. If the mushrooms are still hot I usually open the feeding tube on the processor a bit to let steam out while I process.
- Transfer the mixture to a large bowl. Add the breadcrumbs, egg, and season with salt and pepper. Stir until the mixture is well combined. Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes. You can also prepare this mixture in the morning and let rest in the refrigerator until supper time.
- Form the mixture into four thin patties. If you make them thick it will be hard to get them to cook through before the outside is done.
CALIFORNIA WALNUT BLACK BEAN BURGERS - CALIFORNIA WALNUTS
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- Now to a food processor add all the ingredients above and blend. You will need to push down the edges every 10-15 seconds until the whole mix it blended
PLANT-BASED MUSHROOM + WALNUT + BLACK BEAN BURGER
From foodbymaria.com
Reviews 1Category MainCuisine VeganTotal Time 1 hr 8 mins
- Into a food processor add your walnuts and pulse for 10 seconds. Add your mushrooms and process till in small pieces but you do not want a paste. Transfer to a bowl and add soy sauce, cumin and seasoning.
- Into a sauce pan add olive oil and heat on medium till for 20 seconds. Add your onions and cook for 5 minutes till golden and fragrant. Now add your garlic and cook for another minute. Set aside.
- Into the food processor add your black beans and blend till smooth but not a puree. Add the onion mixture mixture and pulse till combined.
- Add the bean mixture to the walnut and mushroom mixture and stir till everything is well combined. Then add your nutritional yeast, mayo, tomato paste, Worcester, vital wheat gluten and oats. Using your hands give this one final mix. Cover with cling film and set in the fridge for 30 minutes or up to 24 hours.
THE BEST BLACK BEAN BURGERS I'VE EVER HAD - SALLY'S BAKING ...
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4.9/5 (485)Total Time 45 minsCategory Dinner
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
- To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
BAKED BLACK BEAN WALNUT BURGERS - VITACOST
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- In small bowl, combine flax meal and 1.5 tablespoons water. set aside for 5 minutes (until it gels).
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- If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
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