Any Bean Burgers Food

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

REALLY SIMPLE BEAN BURGERS

Steps:

• Drain 1 can of beans, reserving the liquid, and mash the beans in a medium bowl. Drain the second can, add to the bowl with the breadcrumbs, eggs, pepper, and garlic powder. Stir in Extra Flavorings if using. If necessary, add a little of the bean liquid until the mixture holds together but is not wet. Divide into 6 equal portions and shape into 4-inch patties. Warm the buns in a 300 degree F oven for about 5 minutes. Meanwhile, heat % cup olive or canola oil in a large (12-inch) skillet over medium-high heat. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. If you've chosen a burger that gets topped with cheese, add it now. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts. Top the burgers as desired.
• The Classic: Make the burgers without any extra flavoring and cook according to Stovetop or Grill Method, topping the burgers with 6 thin slices of sharp Cheddar cheese when instructed. Stir together 1/2 cup mayonnaise and 1 tablespoon coarse-grain mustard; spread over warm buns and dress the burgers with green leaf lettuce, lightly salted tomato slices, and thinly sliced red onion. Serve with ketchup.
• The Southwestern: Mix in 1/2 cup prepared salsa, 1 teaspoon ground cumin, and 1/4 cup chopped fresh cilantro before forming the burgers. Cook burgers according to Stovetop or Grill Method. Mix 2 mashed avocados with 1/2 cup mayonnaise, 2 teaspoons fresh lime juice, and salt and pepper to taste. Spread over warm buns and dress the burgers with lightly salted sliced tomatoes and thinly sliced red onion.
• The Neapolitan: Mix in 1/4 cup chopped fresh basil leaves and 1 tablespoon balsamic vinegar before forming the burgers. Cook the burgers according to the Stovetop or Grill Method, topping the burgers with 6 slices mozzarella cheese when instructed. Stir together a generous 1/4 cup mayonnaise and 1/4 cup pesto. Spread over warm buns and dress the burgers with lightly salted sliced tomatoes.
• The Curry: Mix in 1/4 cup chopped fresh cilantro, 1/4 cup Major Grey's chutney (mincing any large mango pieces), and 1 tablespoon curry powder before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Spread chutney over warm buns. Dress the burgers with cilantro and pickled carrots (4 peeled and coarsely grated medium carrots tossed with 4 teaspoons rice vinegar and a big pinch of salt).
• The Cajun: Mix in 1 tablespoon fresh thyme leaves, 2 tablespoons vegetarian Worcestershire sauce, and 2 teaspoons Cajun spice before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Dress the burgers with slaw (4 cups shredded cabbage mixed with 1/2 cup finely diced bell pepper, 2 thinly sliced scallions, 3 tablespoons mayonnaise, 4 teaspoons cider vinegar, and 2 teaspoons Cajun seasoning).
• The Tahini: Mix in 1/4 cup fresh cilantro, 2 tablespoons tahini, 1 teaspoon ground coriander, and 1 teaspoon ground cumin before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Dress the burgers with tzatziki (1 hothouse cucumber-grated and squeezed dry-mixed with 1 cup 2% Greek yogurt, 2 minced garlic cloves, 4 teaspoons red wine vinegar, and salt and pepper to taste).
• The Five-Spice: Mix in 1/4 cup fresh cilantro, 3 tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, and 1 1/2 teaspoons five-spice powder before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Spread the buns with Thai sweet chili sauce. Dress the burgers with cilantro sprigs and pickled cucumber (1 thinly sliced hothouse cucumber, 2 tablespoons rice vinegar, 2 teaspoons sugar, and salt to taste).
• Grill Method Heat all burners of a gas grill on high. Lightly brush the tops of the patties with oil. Place the patties on the hot rack, oiled side down, cover, and grill until spotty brown, about 3 minutes. Lightly brush the tops with oil and flip the burgers. Replace the cover and continue to grill until the burgers are spotty brown on the second side, about 3 minutes longer. If you've chosen a burger that gets topped with cheese, add it now. Place the buns on the grill rack, turn off the heat, and let burgers and buns continue to cook until the cheese melts and the buns are warm. Top the burgers as desired.

SPICY BLACK BEAN BURGERS

Steps:

• Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
• Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
• Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
• Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
• Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
• Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.

ANY BEAN BURGERS

Steps:

• In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes.
• Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings.

REALLY AWESOME BLACK BEAN BURGERS RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 350°F (175°C). Spread black beans in a single layer on a foil-lined rimmed baking sheet. Roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
• While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chile and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
• Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
• When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add bread crumbs, egg, and mayonnaise and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
• To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large nonstick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
• To cook on the grill: Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
• Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

LOW-FAT EASY VEGAN GLUTEN FREE BLACK BEAN BURGERS

Steps:

• Mix all ingredients in a bowl, mashing with your hands until half the beans are mashed and you still have some chunks.
• Allow the mixture to settle in the refrigerate while you clean up (about 5 or so minutes). This helps the breadcrumbs fully absorb and the texture to firm up.
• Cook on a griddle, outdoor grill, or pan for 6-8 minutes on each side. You could also bake them in the oven if you prefer. Bake at 375 F (191 C) for about 15-20 minutes on each side.
• Build your preferred burger using any toppings you desire. Serve on buns or even lettuce wraps.

KIDNEY BEAN BURGERS

Steps:

• Rinse the kidney beans and give them a good shake to remove any excess water.
• Scoop up about half of the beans into a small container and set aside. Add the remaining half to a food processor.
• To the food processor also add the onion, garlic, ketchup, oregano, chili powder/smoked paprika, salt and pepper then process to a paste. Scrape down as needed to make sure everything is blended.
• Open the food processor and add the remaining kidney beans, oats and parsley if using. Pulse to combine, breaking up the oats and beans into smaller but still chunky pieces. You will need to get in there and give it a scrape down the sides and into the bottom to make sure everything combines well. Don't process it too much or you will lose the texture.
• Have a plate or small baking tray lined with parchment paper next to you.
• Remove the blade from the food processor and shape the mixture into four ½ to ¾ inch thick patties. Prior to shaping each patty, really squeeze the mixture together in a tight ball in your hand to compact everything. This helps them hold their shape.
• Lay the patties out onto the lined plate or tray once shaped. Refrigerate for at least 20 minutes but up to 3 days is ok. If only chilling for about half an hour there is no need to cover them. Any longer cover the plate/tray well so the patties don't dry out.

ANY BEAN BURGERS

Steps:

• In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes.
• Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings.