Sunnys Black Bean Burgers Recipes

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:

• 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.

SUNNY'S BLACK BEAN AND HAM EGGS BENEDICT

Steps:

• For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture. Stir in the corn, oatmeal, taco seasoning and garlic. Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper. Fold in the egg. Cover the bowl and refrigerate for 15 minutes to hydrate the oats.
• In a large nonstick pan, heat the oil on medium heat. When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls. Drop them into the pan, then press each into a patty shape with a spatula. Cook on one side until golden and a bit crisp, about 8 minutes. Flip and cook on the other side until slightly crisped, 5 to 8 minutes more. Remove to individual serving plates.
• For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt. Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts. Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in. Taste and adjust with salt if needed. Keep warm on the double boiler.
• Divide the ham into 4 servings and place a portion on top of each black bean patty. Top each with an egg, drizzle over the sauce and sprinkle with pickles. Sprinkle the plate with cilantro and tomatoes. Serve warm.

BLACK BEAN BURGERS

Steps:

• Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
• Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
• Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
• To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
• To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

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 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!

VEGAN BLACK BEAN BURGERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
• Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
• Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
• Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
• Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

BLACK BEAN BURGER WITH AN EGG ON TOP

Steps:

• Put beans in a colander set over a bowl and drain well. (Reserve juices for another purpose or discard.) Pat the beans dry with paper towels, then mash them a bit with a wooden spoon or potato masher, but leave them chunky.
• Transfer beans to a large bowl with the rice and toss together. Add chopped cilantro, serrano chile, scallions, chipotle powder, cumin and pinch of cayenne, to taste. Season generously with salt and mix well to incorporate.
• Add the egg to the cornstarch solution and beat together, then drizzle it all over the bean mixture and mix well to distribute.
• Form mixture into six thick patties of equal size. Each patty should weigh about 4 1/2 ounces. Place patties on a baking sheet and place in freezer for 10 minutes to firm. (For a firmer mixture, prepare a day in advance of cooking and refrigerate.)
• Heat oven to 350 degrees. Add 1/2-inch oil to a heavy skillet over medium heat. Dust patties lightly on both sides with fine cornmeal. (It's OK if they are slightly frozen.) When oil is shimmering, slip the patties into the pan; work in batches to avoid crowding, or use two pans. Fry the burgers gently, about 3 minutes per side until nicely browned, adjusting heat as necessary. Transfer burgers to a baking sheet and let them crisp further for about 20 minutes in the oven (or let them cool and reheat later).
• Meanwhile, fry the eggs, if using. Put a sunny-side-up egg on top of each warm burger, and serve on buns or warm plates with lettuce and condiments, if using. Garnish with cilantro sprigs.

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.

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.