Vegetarian Black Bean And Brazil Nut Burger Recipes

VEGETARIAN BLACK BEAN AND BRAZIL NUT BURGER

Steps:

• Preheat your oven to 180°C/160°C Fan/Gas 4
• Drain, rinse and dry the black beans with kitchen roll or a tea towel. Spread in an even layer on an oven tray lined with foil. Cook for 8 minutes and then add the chopped brazil nuts on top and bake for a further 8 minutes. You are looking for the beans to appear dry and cracked and the nuts to be lightly browned. Once cooked, set aside to cool.
• Heat a tablespoon of olive oil in a pan and fry the sweet potatoes on each side until they are soft and browned (about 2 mins on each side) Once cooked remove and set aside.
• Using the same pan add the mushrooms with a sprinkling of sea salt and cook for around 4 mins until they're browned.
• In a food processor add the cooled beans and nuts and pulse for around 30 seconds until they resemble breadcrumbs - a bit of texture is fine.
• Add the sweet potatoes, mushrooms, sea salt, cumin and chilli powder and pulse for a further 30 seconds until combined. Again, texture is good - you don't want a gloopy mess!
• Tip all the ingredients into a large bowl and stirl through the quinoa and BBQ sauce. Add more quinoa if the mixture is too wet or a little water if it's too dry. Taste and adjust seasoning.
• Divide the mixture into 4 equal parts and use your hands to press the mixture into patties. Pop them on a plate, cover with cling film and leave them in the fridge for 30 minutes to firm up.
• When you're ready to cook the burgers you can griddle them on both sides for a couple of minutes or until they are golden brown. Finish them in the oven 180°C/160°C Fan/Gas 4 for 12 minutes so that they are cooked and hot all the way through. Once cooked you could then put them on the BBQ for a more authentic BBQ experience but this is totally optional!
• Assemble the burgers by slicing a bun in half, adding lettuce, then the burger patty top with whatever you fancy. I used cheese, pickles, tomato, red cabbage and onion rings and added an extra dollop of BBQ sauce.

NUT BURGERS (VEGETARIAN)

Steps:

• Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
• In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
• Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
• Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.

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.