Spicymexicanbeanburger Recipes

SPICY BEAN BURGERS

Steps:

• Blitz the bread and fresh corriander together to make breadcrumbs.
• In a blender put the beans with the breadcrumbs and egg. Blend together but leave chunky.
• Stir in the rest of the ingredients until combined. Dust hands with flour and shape mixture in to burger shapes. This mixture makes 4 VERY large burgers or 6 smaller ones.
• Fry burgers in a pan, on a medium heat until brown and hot all the way through.
• Serve burgers in a bread bun with ketchup and salad. Lovely with potato wedges too.

SPICY BLACK BEAN AND CORN BURGERS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
• Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

SPICY BLACK BEAN BURGERS

Steps:

• Heat 1 teaspoon of the oil over medium heat.
• Add the red onion and garlic to the pan and saute until softened, about 8 minutes and then set aside to cool for a few minutes.
• Combine beans, egg, oats, onion, mixture, chili paste, salt, pepper and cilantro and thoroughly mix and mash until pretty homogeneous, leaving a few whole beans.
• Divide mixture into 4 equal portions and shape into patties.
• Refrigerate patties for half an hour. (This step is not completely necessary but I find it helps hold the burgers together while cooking.).
• Heat 2 tablespoons oil in large non-stick skillet over medium-high heat.
• Place burgers carefully into the oil, being careful not to crowd the pan.
• After 4 minutes, flip and cook another 4 minutes. They should feel firm to the touch when finished.
• Note: To freeze for later use, after shaping flash freeze and then wrap in plastic wrap. Place wrapped burgers into freezer bag and squeeze out excess air. To cook from frozen, simply heat frozen burgers over medium-high heat on the stove-top, cooking until done.

SPICY BLACK BEAN BURGERS

Steps:

• Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
• Mash black beans in a separate bowl until they reach a paste-like consistency.
• Stir jalapeno pepper, corn, and garlic through the black bean paste.
• Mix the egg mixture into the black bean mixture.
• Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
• Form the resulting mixture into 4 patties.
• Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
• Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.

SPICY MEXICAN BEAN BURGER

Steps:

• Heat oil in skillet over medium heat.
• Add onions, carrots, corn and chopped green pepper.
• In the meantime, place beans in a large bowl.
• Sauté until vegetables are bright in color.
• Add vegetables to beans, blend with hand mixer.
• Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
• Form into balls and smash into patties.
• Place on pieces of waxed paper and stack in Tupperware.
• Place about 5 sliced olives in middle of patty, smash to seal them inside.
• To heat, spray each burger with cooking spray.
• Heat over medium heat and cook until browned on one side.
• Flip and drop a few drops of hot sauce on burger if desired.
• I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).

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.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

Steps:

• Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
• Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
• While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.