HOMEMADE BLACK BEAN VEGGIE BURGERS
You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.
Provided by LAURENMU
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
- In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
- Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 33.1 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 9.8 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 607.3 mg, Sugar 2.1 g
VEGAN BLACK BEAN VEGGIE BURGERS RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, mash the beans until almost smooth with the help of a potato masher or fork. Stir well with a wooden spoon until the desired texture is achieved.
- Heat 1/2 tablespoon of the oil in a small skillet. Add the onions and sauté them until they are soft and translucent, 3 to 5 minutes.
- Mix the sautéed onions into the mashed black beans . Add the crumbled bread slices, garlic powder, onion powder, seasoned salt, and salt and pepper to taste. Mix well with a wooden spoon.
- Once the mixture is combined, add the flour a few tablespoons at a time. Your veggie burger mixture will be very thick, so use your hands to work the flour in well to obtain a firm mixture, 2 to 3 minutes.
- Divide the black bean mixture into 4 individual patties, approximately 1/2-inch thick. Roll a patty into a ball, then gently flatten it.
- Use the remaining 1 1/2 tablespoons of olive oil to pan-fry the burgers in a stovetop grill pan or large skillet over medium-low heat. Allow the patties to slightly firm-up and brown on each side, 3 to 5 minutes. If your pan is too hot, the burgers will brown too quickly and not be heated through and cooked in the middle, so adjust the heat as needed.
- Place each veggie burger on a hamburger bun and dress with onion, tomatoes, and lettuce, and your favorite vegan condiments .
Nutrition Facts : Calories 727 kcal, Carbohydrate 124 g, Cholesterol 0 mg, Fiber 32 g, Protein 35 g, SaturatedFat 2 g, Sodium 2269 mg, Sugar 8 g, Fat 11 g, ServingSize serves 6, UnsaturatedFat 0 g
JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS
Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they've formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver's new book "Ultimate Veg" (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.
Provided by The New York Times
Categories dinner, lunch, beans, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
- Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
- Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
- Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
- Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.
COCONUT AND MANGO BLACK BEAN VEGGIE BURGERS
The fun with my veggie burger craze continues! Black beans are a versatile, delicious, and nutrient-packed base to make veggie burgers with. I had tropical flavors in mind when I came up with it! You could try a vegan egg-like binder but I found I really needed at least egg whites to bind these.
Provided by the80srule
Categories Mango
Time 50m
Yield 4-6 veggie burgers, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks.
- Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
- Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
- Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
- Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
- Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!
Nutrition Facts : Calories 173.9, Fat 2.8, SaturatedFat 2, Sodium 706.1, Carbohydrate 28.6, Fiber 8.3, Sugar 5.8, Protein 9.8
BLACK BEAN VEGGIE BURGER
Try making these satisfying veggie burgers as a meat-free treat - they freeze well and are perfect for grilling on the barbecue
Provided by Bettina Campolucci Bordi
Categories Dinner
Time 30m
Yield Makes 4-6 patties
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
- Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
- To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
- Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.
Nutrition Facts : Calories 488 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium
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