Burger Bean Cups Recipes

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BEAN BURGERS



Bean Burgers image

A fried vegetarian bean burger made with great northern beans. This recipe makes a lot, so stock up the freezer unless you are feeding a crowd. Serve in pitas or on hamburger buns with your favorite burger toppings.

Provided by EVENINGSTAR24

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 3h

Yield 15

Number Of Ingredients 14

1 pound dried great Northern beans, soaked overnight
2 large onions, chopped
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 tablespoon vegetarian Worcestershire sauce
½ teaspoon liquid smoke flavoring
½ teaspoon pepper sauce (such as Frank's Red Hot®)
2 teaspoons salt
½ teaspoon ground black pepper
½ (16 ounce) package herb seasoned stuffing mix
6 eggs
¾ cup whole wheat flour, or as needed
¾ cup cornmeal
½ cup vegetable oil for frying

Steps:

  • Place the soaked beans in a large pot, and add enough water to cover. Bring to a boil, and cook for about 1 1/2 hours, until tender. Pour into a colander and let stand for a while so they drain very well.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, and fry until nicely browned, stirring constantly. Remove from heat and set aside. Meanwhile, mix together the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.
  • Use a food processor to puree the beans in batches, and transfer to a mixing bowl. Puree the onions, and then the stuffing mixture, and stir them into the beans. Season with garlic powder, Worcestershire sauce, hot pepper sauce, salt and pepper. Mix until well blended. Stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.
  • Spread the cornmeal out on a small plate. Grab a handful of the bean mixture, and pack lightly into a ball. Press into the cornmeal to form a pattie. Gently turn the pattie over, and coat the other side. Repeat with remaining bean mixture.
  • Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties until browned on both sides. Remove to paper towels to drain. Serve in pitas, or on hamburger buns.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 38.2 g, Cholesterol 74.4 mg, Fat 5.8 g, Fiber 7.3 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 572.3 mg, Sugar 2.3 g

BURGER BEAN CUPS



Burger Bean Cups image

Make and share this Burger Bean Cups recipe from Food.com.

Provided by peggy yruegas

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 can cream of mushroom soup
1/2 cup dried breadcrumbs
1/4 cup chopped onion
1 egg, slightly beaten
1/2 teaspoon salt
1 dash pepper
1 can cut green beans
1 can French's French fried onions

Steps:

  • Mix 1/4 C soup, raw beef, bread crumbs, onions, egg, salt& pepper.
  • Divide into 4 mounds on wax paper.
  • Flatten each mound into a 5 inch circle.
  • Turn up edges of each patty to make a 1/2 inch rim.
  • Place in shallow baking dish.
  • Combine rest of soup, green beans and onions.
  • Spoon mixture into burger cups.
  • Bake at 350 degrees for 30 minutes.

ANY BEAN BURGERS



Any Bean Burgers image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 burgers

Number Of Ingredients 13

1 cup canned beans, such as pinto, kidney or black beans, rinsed and drained
1/2 cup walnuts
1/2 cup panko breadcrumbs
1 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
3 tablespoons BBQ sauce
1 tablespoon olive oil
4 slices your favorite cheese, optional
4 burger buns
Desired toppings, for serving

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.

THE SIMPLEST BEAN BURGERS (MARK BITTMAN)



The Simplest Bean Burgers (Mark Bittman) image

This is based on a recipe from Mark Bittman's cookbook, "How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food". You can choose whatever beans you prefer. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture. If you start with beans you've cooked yourself-especially well-seasoned ones-the results will be even better. Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time). If you use the soy flakes rather than rolled oats, it will be higher in protein..

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 4-6 burgers

Number Of Ingredients 9

2 cups well-cooked beans (can be white, black, or red beans or chickpeas or lentils) or 14 ounces beans, drained (can be white, black, or red beans or chickpeas or lentils)
1 medium onion, quartered
1/2 cup soy flakes (preferably not instant) or 1/2 cup rolled oats (preferably not instant)
1 tablespoon mixed spice, of your choice (for example 1 tbs chili powder or a mix of cumin, smoked paprika, and chili flakes)
1 teaspoon minced garlic
salt & freshly ground black pepper
1 egg
bean-cooking liquid (or other liquid wine, cream, milk, water, ketchup, etc.) or stock (or other liquid wine, cream, milk, water, ketchup, etc.)
grapeseed oil or corn oil, any neutral oil, as needed

Steps:

  • Combine the beans, onion, oats, spices, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
  • With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
  • Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.

Nutrition Facts : Calories 31, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 18.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.3, Protein 1.9

CHEESEBURGER CUPS



Cheeseburger Cups image

A terrific recipe for moms with young kids and busy lives, this simple, inexpensive dish is made with handy ingredients and takes just a short time. Best of all, kids will go absolutely crazy for these darling dinner bites! -Jeri Millhouse, Ashland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pound ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
1-1/2 teaspoons Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup cubed Velveeta

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside., Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 440 calories, Fat 16g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 1142mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 0 fiber), Protein 27g protein.

VEGGIE BEAN BURGERS



Veggie Bean Burgers image

Even though the preparation for this meal seems time-consuming on a busy night, it's so worth it. The recipe will leave you with plenty of leftovers so you won't have to do any cooking the next night. These also beat the veggie burgers from the freezer section. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 19

1/2 cup uncooked long grain brown rice
1 cup water
2 cans (15 ounces each) black beans, rinsed and drained
2 large eggs, lightly beaten
2 teaspoons hot pepper sauce
3 teaspoons ground cumin
3 teaspoons chili powder
1-1/2 teaspoons garlic powder
3/4 teaspoon salt
1-1/2 cups Fiber One bran cereal
1 medium green pepper, coarsely chopped
1 medium onion, quartered
3/4 cup sliced fresh mushrooms
6 garlic cloves, minced
3/4 cup shredded part-skim mozzarella cheese
8 whole wheat hamburger buns, split and warmed
Lettuce leaves, optional
Tomato slices, optional
Sliced onion, optional

Steps:

  • Preheat broiler. In a small saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-40 minutes. , In a large bowl, mash beans until almost smooth; stir in eggs, pepper sauce and seasonings. Pulse bran cereal in a food processor until finely ground; remove to a small bowl. Pulse vegetables and garlic in food processor until finely chopped; add to bean mixture. Add cheese and rice to food processor; pulse to blend, then add to bean mixture. Stir in ground cereal., Shape mixture into eight 1/2-in.-thick patties; place on a greased foil-lined baking sheet. Broil 4-6 in. from heat until browned, 6-8 minutes per side. Serve in buns. If desired, top with lettuce, tomato and onion.

Nutrition Facts : Calories 334 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 814mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 15g fiber), Protein 16g protein.

GRILLED BEAN BURGERS



Grilled Bean Burgers image

These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you'd buy at the supermarket. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 medium carrot, shredded
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons Dijon mustard
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1-1/2 cups quick-cooking oats
8 whole wheat hamburger buns, split
8 lettuce leaves
1/2 cup salsa

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat., In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties. , Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa.

Nutrition Facts : Calories 305 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 736mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN BURGERS RECIPE BY TASTY



Black Bean Burgers Recipe by Tasty image

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

2 cans black beans, rinsed and drained
1 onion, minced
3 cloves garlic, minced
2 carrots, shredded
½ cup quick-cook oats
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
4 buns, we did not use vegan buns, but you can

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 BLACK BEAN BURGERS



Vegan Black Bean Burgers image

Easy black bean burgers for everyone! You don't need to follow the recipe or amounts exactly. I never do. Serve with your favorite burger fixings and sweet potato fries.

Provided by jeshaka

Categories     Veggie Burgers

Time 35m

Yield 4

Number Of Ingredients 15

1 (15 ounce) can black beans, drained and rinsed
⅓ cup chopped sweet onion
1 tablespoon minced garlic
3 baby carrots, grated
¼ cup minced green bell pepper
1 tablespoon cornstarch
1 tablespoon warm water
3 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 slices whole-wheat bread, torn into small crumbs
¾ cup unbleached flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
  • Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
  • Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
  • Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
  • Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 51.7 g, Fat 1.4 g, Fiber 11.3 g, Protein 11.6 g, SaturatedFat 0.3 g, Sodium 1263.5 mg, Sugar 3.9 g

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From foodrepublic.com


BLACK BEAN AND MUSHROOM BURGERS RECIPE - FOOD NEWS
In the basin of a food processor, combine the wild rice and three cups of the black beans. Pulse until it resembles a chunky paste. In a large bowl, mix together the mushroom mixture, the rice mixture, the remaining black beans, and all remaining ingredients until well combined. Cover and refrigerate for a half hour. Preheat oven to 350°. This veggie burger recipe has portobello …
From foodnewsnews.com


THE SIMPLEST BEAN BURGERS — MARK BITTMAN
2019-06-03 Bean-and-Cheese Burgers: Stir 3/4 cup freshly grated Parmesan, cheddar, Swiss, Jack, mozzarella, or other cheese into the mixture right before forming into patties. Bean-and-Greens Burgers: Add 1 cup cooked greens, squeezed dry, to the food processor in Step 1. If mixing by hand, chop before adding. Recipe from How to Cook Everything Vegetarian
From markbittman.com


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