Cilantro Bean Burgers Food

CILANTRO BLACK BEAN BURGERS

Steps:

• Place black beans through olive oil in a food processor and process or pulse for about 30 seconds.
• Once ingredients fully processed and your mixture is a smooth thick pasty texture go ahead and add your egg and 1/4 cup cornmeal.
• Pulse a few more times to fully mix and then transfer your mixture to a medium size mixing bowl.
• Place your bowl, covered with plastic wrap or foil into a freezer for 15 minutes or fridge for about 30 minutes. (You're just wanting to give your mixture a nice chill so that they form better patties for you)
• At this point start preheating your griddle or skillet when it's close to the end of the chilling time. (If you're using a griddle, preheat it to 400 degrees, if using a skillet to cook the burgers, preheat on medium to medium high.
• Once your mixture is chilled for the allotted time, scoop a 1/2 cup measurement of your mixture and form a patty one by one as thick as you like and sprinkle the remaining cornmeal onto the top and bottom of your patty, then gently place the patty onto your olive oil sprayed and preheated cooking surface. Repeat this step till all of your mixture is gone.
• Cook your burgers for about 5 minutes on one side or lightly browned and then gently flip over and cook another 5 minutes. You can be the best judge on brownness level desired.
• If you want to melt cheese on top doing it after half way through the final flip is the best time.
• Once the burgers are all cooked you may dress your burgers immediately and enjoy.

EASY CILANTRO LIME BLACK BEAN BURGERS

Steps:

• In a food processor, process the jalapeño, onion, and garlic until finely ground. (You can finely dice them instead if desired!)
• Add in one can or two cups of black beans, cilantro, lime juice and spices. Pulse until combined (there should still be chunks of black beans.)
• Transfer the mixture to a medium sized mixing bowl.
• Add in the rest of the black beans, egg or flax egg, bread crumbs, and corn and stir until combined.
• Form into burger sized patties. (Sometimes I freeze this for about 15 minutes or so to help them form better into burgers.)
• Grill over medium heat for about 4 minutes on each side.
• You can also cook these in a frying pan over medium heat until browned on each side. Refrigerate leftovers for 5 days or freeze for about 2 months.

PINTO BEAN BURGER

Steps:

• Place two large paper towels on a cutting board and set aside.
• Drain and rinse the pinto beans, then spread onto the paper towels and gently pat to dry.
• Add the tortilla chips, pinto beans, onions, and cilantro to a food processor and pulse 3-4 times.
• In a small bowl, whisk together the flour, garlic powder, cumin, and salt.
• Add the flour mixture to the food processor and pulse 5-6 times until combined.
• The mixture might look dry, but it will hold together when packed.
• Shape the mixture into 4 large patties.
• Heat the oil in a large nonstick skillet over medium heat.
• Add the burgers and cook for 4-5 minutes on each side.
• Brush with barbecue sauce or hot sauce, if desired.
• Place on a bun and add all your favorite toppings + sides!

BLACK-BEAN BURGERS

Steps:

• Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.