BEEF AND BLACK BEAN BURGERS
A delicious recipe for beef and black bean burgers from relishmag.com. Because of the beans and the lean beef, it's a healthier alternative.
Provided by gorillawarfare
Categories Lunch/Snacks
Time 10m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place drained beans in a large bowl and mash beans with a potato masher. Add beef, onion, chili powder, cumin oregano, salt and pepper; mix to combine.
- Shape into 4 burgers and grill, broil or pan-fry until cooked through.
- Place burgers on buns and serve.
Nutrition Facts : Calories 332.5, Fat 10.7, SaturatedFat 4, Cholesterol 55.3, Sodium 790.6, Carbohydrate 32.9, Fiber 5.5, Sugar 3.2, Protein 25
BEAN AND VEGGIE BURGERS
Make and share this Bean and Veggie Burgers recipe from Food.com.
Provided by DuChick
Categories Peppers
Time 27m
Yield 4 patties
Number Of Ingredients 12
Steps:
- In food processor bowl with metal blade, combine beans, oats, mushrooms, onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off pulses until coarsely chopped. DO NOT PUREE.
- Shape mixture into 4 patties, 1/2 inch thick.
- Spray broiler pan with nonstick cooking spray.
- Place patties on sprayed pan.
- Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated, turning once.
- Place lettuce, tomato slices and patties on bottom halves of buns.
- If desired, top with ketchup or mustard.
- Cover with top halves of buns.
Nutrition Facts : Calories 302, Fat 3.2, SaturatedFat 0.7, Sodium 745.2, Carbohydrate 55.2, Fiber 9.9, Sugar 7.3, Protein 14.7
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.
BLENDED BEEF, WHITE BEAN AND SQUASH BURGERS
This smoky, juicy burger is a three-in-one combination of a classic beef burger, a veggie burger and a bean burger. It's a delicious and easy way to cut down on meat while still getting lots of satisfying flavor. After you've tried this version, put your own spin on it by subbing in your favorite spice blend instead of the paprika, garlic and onion powder used here.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
- Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
- Add the squash to the bean mixture and stir to combine. Allow to cool completely.
- Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
- Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
- Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside.
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
BEEF, BEAN AND VEGGIE BURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
- Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
- In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
- Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.
BEAN BEEF BURGERS
"When it comes to health, I know how important it is to boost fiber with something as simple as whole grains. So if you want to enjoy a burger without the fat and, as a bonus, sneak in more fiber, give these a try." Jennifer Kunz - Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15-20 minutes or until tender. In a food processor, combine the beans, onions, mustard and garlic. Cover and pulse until blended. Stir in salt and pepper., In a large bowl, combine the egg, bulgur and bean mixture. Crumble beef over mixture and mix well. Shape into six patties. , In a large nonstick skillet, cook patties in oil in batches for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with spinach, onion and tomato.
Nutrition Facts : Calories 307 calories, Fat 8g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 517mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein. Diabetic Exchanges
BUTTER BEAN BURGERS
This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings.
Provided by SILVERWOLF
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
- Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 18.5 g, Cholesterol 61.3 mg, Fat 20.1 g, Fiber 3.8 g, Protein 10.7 g, SaturatedFat 5.6 g, Sodium 565 mg, Sugar 1.8 g
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