Hearty Southern Bean Burgers Food

HEARTY BEAN SOUP

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

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.

BLACK BEAN BURGERS

Steps:

• In a large bowl, mash the beans with a potato masher.
• Mix in the red onion, red bell pepper, poblano or other roasted pepper, cumin, chili powder, cilantro, cayenne and salf and pepper.
• Heat the oil in a heavy skillet over med-high heat.
• Form the mixture into 6 or 8 patties and fry, about 2 minutes per side.
• Serve hot on buns or pita bread with lettuce, tomato and salsa of your choice.

SPICY CHILLI BEAN BURGERS

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
• In medium bowl, mash beans with fork until no whole beans remain. Add cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
• Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
• For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.

HEARTY SOUTHERN BEAN BURGERS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Make the patties: mash the peas in a large bowl using a fork.
• Add in the onion, egg, salt, pepper, ketchup, and Worcestershire sauce; mix well.
• Divide the mixture into 6 portions and form the portions into patties to fit the buns.
• Lightly brush the patties on both sides with oil, then lightly dust with flour.
• When the grill is ready, brush the grill rack with vegetable oil; place the patties on the rack, cover and cook, turning once very carefully, until well browned, firm to the touch, and no longer gooey when cut into with a small, sharp knife, 5-6 minutes on each side.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• To assemble: spread the cut sides with mustard, mayonnaise, and ketchup.
• On each bottom bun, place a patty, 3 pickle slices, a tomato slice, and a lettuce leaf; add the bun tops and serve.