Cilantro Black Bean Burgers Food

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.

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.

CILANTRO BEAN BURGERS WITH CREAMY AVOCADO-LIME SLAW

Steps:

• Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.
• Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.
• Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.
• Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.

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.

BLACK BEAN BURGERS

Steps:

• Place black beans in a bowl and mash with a fork.
• Add remaining ingredients and mix well.
• Divide into 6-8 equal portions and shape into patties.
• Place patties on a medium-hot grill for several minutes per side.
• Serve with mint salsa or your favorite ketchup, sauce/spread.

BLACK BEAN AND MUSHROOM BURGERS

Steps:

• Get your grill going with a medium-hot fire.
• Lightly oil a vegetable grill rack and put it in place.
• Saute your onions in a skillet on the stove, cooking until they are golden brown - about 4 minutes.
• Add the mushrooms, garlic and cumin. Cook until the mushrooms have released their juices - about 5 minutes.
• Spoon the mixture into the food processor. Add the beans and cilantro and process briefly - you want it mixed but still chunky.
• Put this mixture into a bowl and stir in the goat cheese if you are using it. Also add the bread crumbs. Season with salt and pepper and mix.
• Form into patties.
• Brush both sides of the patties with oil or spray with Pam to insure they don't stick to the grill.
• Grill until crisp and heated through, about 5 minutes per side.
• Serve. Salsa makes a great condiment for these burgers!