The Simplest Bean Burgers Mark Bittman Recipes

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THE SIMPLEST BEAN BURGERS (MARK BITTMAN)



The Simplest Bean Burgers (Mark Bittman) image

This is based on a recipe from Mark Bittman's cookbook, "How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food". You can choose whatever beans you prefer. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture. If you start with beans you've cooked yourself-especially well-seasoned ones-the results will be even better. Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time). If you use the soy flakes rather than rolled oats, it will be higher in protein..

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 4-6 burgers

Number Of Ingredients 9

2 cups well-cooked beans (can be white, black, or red beans or chickpeas or lentils) or 14 ounces beans, drained (can be white, black, or red beans or chickpeas or lentils)
1 medium onion, quartered
1/2 cup soy flakes (preferably not instant) or 1/2 cup rolled oats (preferably not instant)
1 tablespoon mixed spice, of your choice (for example 1 tbs chili powder or a mix of cumin, smoked paprika, and chili flakes)
1 teaspoon minced garlic
salt & freshly ground black pepper
1 egg
bean-cooking liquid (or other liquid wine, cream, milk, water, ketchup, etc.) or stock (or other liquid wine, cream, milk, water, ketchup, etc.)
grapeseed oil or corn oil, any neutral oil, as needed

Steps:

  • Combine the beans, onion, oats, spices, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
  • With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
  • Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.

Nutrition Facts : Calories 31, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 18.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.3, Protein 1.9

BLACK BEAN BURGER



Black Bean Burger image

Make and share this Black Bean Burger recipe from Food.com.

Provided by Billy Zac

Categories     Black Beans

Time 50m

Yield 6 burgers, 4-6 serving(s)

Number Of Ingredients 9

2 cups black beans
1 medium onion, quartered
1/2 cup rolled oats, preferably not instant
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon salt (or to taste)
1 tablespoon black pepper
1 egg
liquid (from cooked beans or stock, you probably won't need this)

Steps:

  • Preheat oven to 425°F.
  • Combine the beans, onion, oats, chili powder, cumin, salt, pepper, and egg in a food processor. Pulse until chunky, but not pureed. The mixture should be moist, but not sticky. Add a little liquid if needed.
  • Grease a baking sheet.
  • Use your hands, a spoon, or an ice-cream scoop to make patties. Drop these onto the baking sheet.
  • Bake for about 15 minutes, or until the bottoms are nicely colored and lift easily from the baking sheet. Flip and bake for 15 more.
  • You can also broil these burgers, or cook them in a hot cast iron skillet, or on the grill. They cook a lot faster using these other methods, so just be sure to keep an eye on them.

Nutrition Facts : Calories 196.4, Fat 3, SaturatedFat 0.7, Cholesterol 46.5, Sodium 1800.1, Carbohydrate 32.7, Fiber 10.3, Sugar 1.5, Protein 11.5

BLACK BEAN BURGERS



Black Bean Burgers image

Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you've probably never had - and you may just find yourself eating "better."

Provided by Mark Bittman

Categories     easy, lunch, quick, burgers, main course

Time 45m

Yield 8 small burgers, 4 supersize

Number Of Ingredients 11

1/4 cup dried, stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
3/4 cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2 tablespoons olive oil

Steps:

  • Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
  • Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
  • Stir in the cilantro, and let sit for 5 minutes.
  • Shape into 4 large or 8 small patties; let them sit for 5 minutes.
  • Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 0 grams

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