Black Bean Burgers With Pickled Onions Food

BEST BLACK BEAN BURGER

Steps:

• In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
• Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it's too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
• Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
• Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
• Serve with hamburger buns and desired fixings.

BLACK BEAN BURGERS

Steps:

• For the pickled onions: In a pot, combine the vinegar and brown sugar, and bring to a simmer. Whisk to dissolve the sugar. Add the onions and bring the pot back to a simmer and cook until the onions are tender.
• Remove from the heat and store the onions in their pickling liquid in a non-reactive container for at least 1 hour, but preferably overnight.
• For the burgers: In a bowl mash 1 1/2 pounds of the black beans. Add the remaining black beans to the bowl with the corn, rice, chili powder, cumin and coriander, and mix everything together by hand. Season with salt and pepper. Form the burger mixture into 6 patties and set aside.
• For the cream: In a bowl whisk together the sour cream, honey, lime juice and cilantro. Season with salt and pepper, and adjust the flavor with more honey if the dressing is too tart.
• For Plating: Heat a cast-iron griddle over high heat until it begins to smoke. Butter both sides of the buns and toast them on the griddle until golden brown.
• Heat the grapeseed oil on the griddle. Place the burgers on the griddle and sear the first side for about 3 minutes. Flip and cook the second side until seared and the center is hot, about more 3 minutes.
• In a bowl combine the arugula with 2 tablespoons of the prepared sour cream, a squeeze of lime juice and some salt.
• Spread the prepared sour cream on each side of the buns. Place the burgers on the bun and top each with 2 ounces of the pickled red onions and 1/2 cup of the arugula salad.

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.

CUBAN BLACK BEANS

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
• Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.

BLACK-BEAN BURGERS WITH PICKLED ONIONS

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add red onion and cook 1 minute. Add sugar and cook until dissolved. Add vinegar and season with salt and pepper. Transfer onion mixture to a small bowl and wipe out skillet. In a large bowl, mash 2 1/2 cups beans. Stir in bell pepper, cilantro, breadcrumbs, egg, and 1 1/2 cups beans. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and form mixture into 4 patties. Heat 1 tablespoon oil over medium-high. Cook 2 patties until crisp on outside and heated through, about 5 minutes, flipping once. Repeat with more oil and remaining patties. Spread mayonnaise on rolls; top with burgers, avocado, and onion mixture.