Chili Bean Burgers Veggie Burgers Food

MARTY'S BEAN BURGER CHILI

Steps:

• Place all ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low 7-9 hours to allow flavors to blend.

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.)!

HEALTHY CHILI BEAN AND BULGUR BURGERS

Steps:

• Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan. Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes. Strain, and let cool completely.
• Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Let the chili oil cool to room temperature.
• Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
• Position an oven rack at the top of the oven, and preheat the broiler. Line a baking sheet with foil. Mash the beans, cooked bulgur, cheese, breadcrumbs, scallions, chili oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed. Form into 4 uniform patties about 3/4 inch thick.
• Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray. Broil until a golden-brown crust forms, 4 to 5 minutes. Remove the baking sheet from the broiler, flip each patty with a metal spatula and coat the tops with cooking spray. Broil until the tops are golden brown, 4 to 5 minutes more.
• Halve, pit and slice the avocado. Put each patty on a muffin bottom and sprinkle with additional cheese if using; top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin top.

BEAN CHILI VEGGIE BURGERS

Steps:

• Pulse the oats, cumin, chili powder, oregano, and beans in a food processor until a coarse puree forms. Add the pimentos, celery, parsley, and shallots. Pulse just until evenly distributed throughout. Form the mixture into 4 patties to match the diameter of the buns. Heat the oil in a large skillet over medium heat. Add the patties and cook, turning once, until crisp and browned on the outside and hot inside, about 10 minutes. Divide the greens and tomato slices among the bottom buns, top with the patties and sauce, and sandwich with the top buns.
• For Toppings: Fold together the ingredients (for each topping separately) until well-mixed.

VEGGIE BEAN BURGERS

Steps:

• Preheat broiler. In a small saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-40 minutes. , In a large bowl, mash beans until almost smooth; stir in eggs, pepper sauce and seasonings. Pulse bran cereal in a food processor until finely ground; remove to a small bowl. Pulse vegetables and garlic in food processor until finely chopped; add to bean mixture. Add cheese and rice to food processor; pulse to blend, then add to bean mixture. Stir in ground cereal., Shape mixture into eight 1/2-in.-thick patties; place on a greased foil-lined baking sheet. Broil 4-6 in. from heat until browned, 6-8 minutes per side. Serve in buns. If desired, top with lettuce, tomato and onion.

ANASAZI BEAN VEGGIE BURGERS

Steps:

• Cook the beans in water (with a pinch of salt) for approximately 1 hour, until soft but not mushy. (Pinto beans will take about 20 minutes longer.) Drain (but don't rinse) and cool.
• Heat 1 tablespoon olive oil in a frying pan. Saute the onion, bell peppers and carrot until soft, about 10 minutes. Cool.
• Process the beans in a food processor until roughly chopped (only a couple of pulses). Remove the beans and repeat that step for the vegetables.
• Combine beans and vegetables in a large mixing bowl, season with cumin, cayenne pepper and salt and pepper to taste. Add the egg and then work the bread crumbs into the bean mixture, starting with small amounts and gradually adding more. It should hold together and have a texture similar to pie dough. If the mixture seems a little dry, add up to 1 tablespoon additional olive oil.
• Form patties. Starting with a cold pan, saute with 1 tablespoon olive oil until golden, approximately 3 minutes on each side. Add a slice of cheddar and serve with mayonnaise.

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

BLACK BEAN BURGERS

Steps:

• Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
• Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
• Stir in the cilantro, and let sit for 5 minutes.
• Shape into 4 large or 8 small patties; let them sit for 5 minutes.
• Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.