Jamie Olivers Vegetarian Black Bean Burgers Recipes

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JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS



Jamie Oliver's Vegetarian Black Bean Burgers image

Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they've formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver's new book "Ultimate Veg" (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.

Provided by The New York Times

Categories     dinner, lunch, beans, burgers, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 1/2 red onions
1/2 pound mixed fresh mushrooms
3 1/2 ounces rye bread, torn into 1/2-inch pieces (about 2 1/2 cups)
1 (15-ounce) can black beans, drained and roughly mashed with a fork
1 teaspoon ground coriander, plus more for dusting
Kosher salt and black pepper
Olive oil, as needed
2 ounces sharp Cheddar, grated (about 1 cup)
4 large brioche rolls, potato rolls or burger buns
4 ounces cherry tomatoes, chopped (about 1 cup)
1 lime
Chipotle hot sauce, as needed
1 ripe mango
1 ripe avocado
1/4 cup plain yogurt
4 fresh cilantro sprigs

Steps:

  • Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
  • Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
  • Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
  • Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
  • Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.

BLACK BEAN BURGERS



Black bean burgers image

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

½ a red onion
1 tablespoon balsamic vinegar
1 fresh red chilli
2 spring onions
1 x 400 g tin black beans
100 g fresh breadcrumbs
1 lemon
extra virgin olive oil
2 tablespoons natural yoghurt
80 g baby kale
30 g rocket
olive oil
1 ripe beef tomato
75 g mozzarella cheese
2 wholemeal buns

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

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