California Black Bean Burgers Recipes

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.

BLACK BEAN BURGERS

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

Steps:

• For the pickled onions: In a pot, combine the vinegar and brown sugar, and bring to a simmer. Whisk to dissolve the sugar. Add the onions and bring the pot back to a simmer and cook until the onions are tender.
• Remove from the heat and store the onions in their pickling liquid in a non-reactive container for at least 1 hour, but preferably overnight.
• For the burgers: In a bowl mash 1 1/2 pounds of the black beans. Add the remaining black beans to the bowl with the corn, rice, chili powder, cumin and coriander, and mix everything together by hand. Season with salt and pepper. Form the burger mixture into 6 patties and set aside.
• For the cream: In a bowl whisk together the sour cream, honey, lime juice and cilantro. Season with salt and pepper, and adjust the flavor with more honey if the dressing is too tart.
• For Plating: Heat a cast-iron griddle over high heat until it begins to smoke. Butter both sides of the buns and toast them on the griddle until golden brown.
• Heat the grapeseed oil on the griddle. Place the burgers on the griddle and sear the first side for about 3 minutes. Flip and cook the second side until seared and the center is hot, about more 3 minutes.
• In a bowl combine the arugula with 2 tablespoons of the prepared sour cream, a squeeze of lime juice and some salt.
• Spread the prepared sour cream on each side of the buns. Place the burgers on the bun and top each with 2 ounces of the pickled red onions and 1/2 cup of the arugula salad.

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.

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.

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:

• Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on 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.

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.

MEXICAN BLACK BEAN BURGERS

Steps:

• Preheat oven to 375°. Place chiles, onion, pepper and garlic in a food processor; pulse until finely chopped. Drain and set aside. In a large bowl, mash beans. Add the onion mixture, egg, chili powder, cumin and bread crumbs; mix well., Shape into 4 patties; transfer to a 15x10x1-in. baking pan coated with cooking spray. Refrigerate for 30 minutes. Bake until heated through, 8-10 minutes on each side. Serve on buns with sour cream and salsa.

BLACK BEAN BURGERS

Steps:

• Place black beans in a bowl and mash with a fork.
• Add remaining ingredients and mix well.
• Divide into 6-8 equal portions and shape into patties.
• Place patties on a medium-hot grill for several minutes per side.
• Serve with mint salsa or your favorite ketchup, sauce/spread.