Deliciously Versatile Bean Burgers Veggie Burger Recipes

DOUBLE PATTY VEGGIE BURGER

Steps:

• For the special sauce: Stir together the mayonnaise, ketchup, pickle relish, pickle juice, garlic powder, paprika and a pinch each of salt and pepper and set aside.
• For the burgers: Add the black beans, beets, garlic powder, onion powder and 1/2 teaspoon salt to a food processor and pulse until coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid smoke and pulse just until the mixture starts to come together. Transfer the mixture to a medium bowl and stir until thoroughly combined. Using wet hands, form 8 patties and place on a plate.
• Heat a cast-iron pan over medium-high heat and add 2 tablespoons of the oil. Add the patties and cook for about 4 minutes. Flip the patties, top with the cheese, if you like, and add the remaining tablespoon of oil to the pan. Cook until patties are hot and the cheese has melted, about 4 minutes more.
• To assemble, spread each bottom bun with a thin layer of the special sauce and top with some of the pickles and onions. Cover with a patty, followed with some lettuce and repeat the process with the remaining sauce, pickles, onions, patties and lettuce. Top with the top bun.

DELICIOUSLY VERSATILE BEAN BURGERS / VEGGIE BURGER

Steps:

• For the patties, chop in a food processor (can be done in a mini processor if doing it in small batches) beans, onion, garlic, and chosen seasonings until beans are coarsely chopped. Stir in egg and enough breadcrumbs or flour to make the mixture workable.
• In a nonstick pan, spray with non stick spray or add a little oil. Take mixture and form into a patty approximately 1/2 inch thick. Brown on each side over med - med high heat, taking care when flipping (can be delicate).
• In a small bowl, mix ingredients for sauce.
• Serve patty drizzled with sauce, in a tortilla, pita, bun or plain. Feel free to top with tomato, onion, lettuce, etc.

ANASAZI BEAN VEGGIE BURGERS

Steps:

• Cook the beans in water (with a pinch of salt) for approximately 1 hour, until soft but not mushy. (Pinto beans will take about 20 minutes longer.) Drain (but don't rinse) and cool.
• Heat 1 tablespoon olive oil in a frying pan. Saute the onion, bell peppers and carrot until soft, about 10 minutes. Cool.
• Process the beans in a food processor until roughly chopped (only a couple of pulses). Remove the beans and repeat that step for the vegetables.
• Combine beans and vegetables in a large mixing bowl, season with cumin, cayenne pepper and salt and pepper to taste. Add the egg and then work the bread crumbs into the bean mixture, starting with small amounts and gradually adding more. It should hold together and have a texture similar to pie dough. If the mixture seems a little dry, add up to 1 tablespoon additional olive oil.
• Form patties. Starting with a cold pan, saute with 1 tablespoon olive oil until golden, approximately 3 minutes on each side. Add a slice of cheddar and serve with mayonnaise.