Caribbean Bean Burgers Food

CARIBBEAN BURGER

Steps:

• Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
• Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm.
• Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.
• Serve the burgers on the buns; top with the sauteed vegetables.

BLACK BEAN BURGERS

Steps:

• Mash the beans.
• Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
• Make the burger mixture.
• Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.
• Form the patties.
• Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.
• Cook the burgers.
• Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted.
• Top the burgers.
• Combine the mayonnaise and some hot sauce in a small bowl. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.

BLACK BEAN BURGERS

Steps:

• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

CARIBBEAN-STYLE BURGER WITH JERK KETCHUP AND BEER BATTERED ONIONS

Steps:

• For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
• For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
• For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
• Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Steps:

• 1)Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. 2)Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. Season with salt, as desired. 3)Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

CARIBBEAN BEAN BURGERS

Steps:

• Mash beans with a fork until smooth. Stir in bread crumbs, chopped onion, egg, milk, minced garlic, jerk seasoning, and salt; mix well. Shape into 4 patties.
• Heat a skillet over medium heat and spray with cooking spray. Cook patties until browned, turning once, about 8 minutes total.
• Serve on buns, topped with tomato and onion, and any other condiments of you like.

MIXED BEAN BURGERS

Steps:

• Heat oil in frypan and sauté onion and garlic until soft. Place in a large bowl. Add beans, cumin, salt, breadcrumbs and eggs. Mix well.
• Using a ¼ cup measure, form mixture into burgers and toss gently in flour.
• Heat extra oil in frying pan or on BBQ and cook burgers until golden on both sides.
• Serve on toasted Turkish bread with plenty of salad ingredients.

THE BEST BLACK BEAN BURGER

Steps:

• Mash black beans in a bowl with a potato masher, leaving a few beans whole for texture; set aside.
• Heat oil in a cast iron skillet over medium heat. Add shallot, bell pepper, and garlic. Cook and stir until vegetables have softened, 3 to 5 minutes. Add to black beans and season with basil, cumin, coriander, paprika, salt, and pepper.
• Fold beaten eggs into the bean mixture. Sprinkle in bread crumbs, adding a little at a time and fold in. Be careful not to overmix the bean mixture.
• Reheat the skillet that you cooked the onion mixture in. Scoop out 1 cup bean mixture and shape into a ball. Set the ball into the hot skillet and gently flatten to form a burger.
• Cook until firm and lightly browned, 5 to 7 minutes per side. Repeat with remaining bean mixture. You might need to add more oil.

TACO BEAN BURGERS

Steps:

• Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until completely browned. Mix in taco seasoning. Reduce heat to low and stir in the baked beans, simmering until thoroughly hot. Serve on hamburger buns.

CHILI BEAN BURGERS (VEGGIE BURGERS)

Steps:

• Saute onions and garlic in oil for about 5 minutes until the onions begin to soften.
• Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.
• Mash the beans in a large bowl with a potato masher or the back of a spoon, or run through a food processor.
• Add the mustard, soy sauce, ketchup or tomato paste and the sauteed vegetables.
• Mix in the oats.
• Add salt and pepper to taste.
• Moisten your hands and form the burger mixture into six or so patties.
• Oil a nonstick skillet and cook burgers on medium-low heat for 5-8 minutes on each side. Put them on a bun and they are good to go with ketchup or whatever sauce you like and toppings (lettuce, tomato, onion, etc.)!