California Bean Burgers Recipes

WHITE BEAN BURGERS

Steps:

• Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
• In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

CALIFORNIA BURGER WRAPS

Steps:

• In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.

CALIFORNIA BLACK BEAN BURGERS

Steps:

• Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
• Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.
• Spread bottom halves of buns with mayonnaise. Top with lettuce, patties, salsa and tops of buns.

CALIFORNIA BEAN BURGERS

Steps:

• Heat gas or charcoal grill. In food processor or large bowl with fork, process or mash beans until smooth. Add bread crumbs, Worcestershire sauce, onions and egg white; process with on/off pulses or stir until well combined.
• Place sesame seed on plate. With wet hands, shape mixture into 6 flat oval-shaped patties, 1/2 inch thick. Coat patties evenly on both sides with seed.
• When grill is heated, place patties on gas grill over medium-high heat or on charcoal grill over medium-high coals; cover grill. Cook 12 to 16 minutes, turning once, until patties are lightly browned on both sides and seed is toasted.
• If desired, just before patties are done, place slices of bread on grill to toast lightly.
• To serve, spread 1 side of each toasted slice of bread with 1 teaspoon guacamole. Top 6 slices of bread, guacamole side up, with patties. Top each with carrot. Cover with remaining bread slices, guacamole side down.

ANY BEAN BURGERS

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.

CALIFORNIA BLACK BEAN BURGERS

Steps:

• 1. Place beans in food processor or blender. Cover and process until slightly mashed remove from food processor. Mix beans, chilies, bread crumbs, chili powder and egg. Shape mixture into 6 patties, each about 1/2 inch thick. Coat each patty with cornmeal.2. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 5 to 10 minutes, turning once, until crisp and thoroughly cooked on both sides.3. Spread bottom halves of buns with mayonnaise. Top with lettuce, patties, salsa and tops of buns.NUTRITION FACTS: 1 Sandwich: Calories 360 (Calories from Fat 90) Fat 10g (Saturated 0g) Cholesterol 35mg Sodium 750mg Carbohydrate 60g (Dietary Fiber 7g) Protein 14g % DAILY VALUE: Vitamin A 4% Vitamin C 12% Calcium 16% Iron 26% DIET EXCHANGES: 3 Starch 3 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CALIFORNIA BLACK BEAN BURGERS

Steps:

• 1. Place beans in food processor or blender. Cover and process until slightly mashed remove from food processor. Mix beans, chilies, bread crumbs, chili powder and egg. Shape mixture into 6 patties, each about 1/2 inch thick. Coat each patty with cornmeal.2. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 5 to 10 minutes, turning once, until crisp and thoroughly cooked on both sides.3. Spread bottom halves of buns with mayonnaise. Top with lettuce, patties, salsa and tops of buns.NUTRITION FACTS: 1 Sandwich: Calories 360 (Calories from Fat 90) Fat 10g (Saturated 0g) Cholesterol 35mg Sodium 750mg Carbohydrate 60g (Dietary Fiber 7g) Protein 14g % DAILY VALUE: Vitamin A 4% Vitamin C 12% Calcium 16% Iron 26% DIET EXCHANGES: 3 Starch 3 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

CALIFORNIA-STYLE VEGGIE BURGERS

Steps:

• In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
• Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
• Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.