Smoky Black Bean Burgers Recipes

BLACK BEAN BURGERS

Steps:

• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

BLACK BEAN BURGERS RECIPE BY TASTY

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!

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.

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.

SMOKY BBQ BLACK BEAN BURGER RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the sweet potato in a single layer on one third of the baking sheet. Drizzle with ½ tablespoon of olive oil and toss to coat. Bake for 10 minutes, then remove the baking sheet from the oven and spread the walnuts next to the sweet potatoes, taking up another third of the baking sheet. Return to the oven for 5 minutes, then remove the baking sheet from the oven. Flip the sweet potatoes and stir the walnuts, then spread the black beans in a single layer on the remaining third of the baking sheet. Return the baking sheet to the oven and bake for another 5 minutes, until the black beans are dry and cracked open, the walnuts are golden brown, and the sweet potatoes are cooked through and browning around the edges. Remove from the oven and set aside to cool slightly. Leave the oven on.
• Heat 1 tablespoon of olive oil in a large cast iron skillet or grill pan over medium-high heat. Add the mushrooms and ¼ teaspoon salt and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and have shrunk to half of their original size. Transfer the mushrooms to a bowl. Set aside the pan for cooking the burgers (no need to wipe it out).
• Add the roasted black beans and walnuts to a food processor and pulse 3-4 times, until the mixture is just crumbly (do not overprocess). Add the mushrooms, sweet potatoes, ½ cup quinoa, McCormick® Chili Powder, McCormick® Smoked Paprika, McCormick® Ground Cumin, remaining teaspoon of salt, and ¼ cup Stubb's® Original BBQ Sauce and pulse until the sweet potatoes and mushrooms are broken down into smaller pieces and the mixture is well combined but still has some texture; do not overprocess into a paste.
• Transfer the black bean mixture to a large bowl and stir in the remaining ½ cup quinoa. Season with more salt, chili powder, paprika, and/or cumin to taste.
• Line the baking sheet with a clean sheet of parchment paper.
• Using a ½-cup measuring cup and wet hands, pack the black bean mixture into the measuring cup, then tap out onto the palm of one hand. Use the other hand to gently press into a ½-inch-thick patty. Carefully place on the prepared baking sheet, then repeat to make 3 more patties. Chill the patties in the refrigerator, uncovered, for 30 minutes.
• In the same pan used for the mushrooms, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the burgers to the pan and cook for 8-10 minutes, carefully flipping halfway, until browned on both sides. Brush the top of each patty with 1 tablespoon of Stubb's® Original BBQ Sauce, then transfer the pan to the oven for 10 minutes, or until the sauce starts to brown.
• To assemble, place a leaf of butter lettuce on the bottom half of a toasted bun, then top with a black bean patty, ¼ of the avocado, and ¼ cup red cabbage and drizzle with 2 tablespoons of Stubb's® Original BBQ Sauce. Finish with the top bun. Repeat with the remaining ingredients.
• Enjoy!

SMOKY BLACK BEANS

Steps:

• Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
• Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

SMOKY BLACK BEAN BEET BURGERS

Steps:

• 1. Heat a large skillet over medium-low heat and add olive oil.
• 2. Once hot, add the onion and sauté, seasoning with a pinch each salt and pepper.
• 3. When the onions are soft (about 5 minutes) turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant, about 3 minutes.
• 4. Remove from heat and add black beans and mash. You're looking for a rough mash, so you can leave a bit of texture if you want.
• 5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.
• 6. Lastly, add the breadcrumbs a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven pre-heats to 375 degrees.
• 7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
• 8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it's not necessary.
• 9. Serve on small buns or atop mixed greens with desired toppings.