Homemade 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.

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!

SPICY BLACK BEAN BURGERS WITH OATS

Steps:

• Heat a nonstick frying pan over medium heat until hot. Add the oil and when it is warm, add the onion. Stir-fry for 5 minutes.
• Add the jalapeno peppers and cook for another 2 minutes, stirring occasionally.
• Add the garlic and cook for another 2 minutes, stirring occasionally.
• Turn off heat and stir in the chili powder, ground cumin and oregano. Remove from heat and set aside to cool.
• Meanwhile, rinse and drain (several times) the black beans and then put them into a large mixing bowl.
• Roughly mash the black beans with a potato masher or a fork.
• Add the uncooked oats and stir to combine.
• Add the cooked onions and stir to combine.
• Add the eggs,cilantro (more or less depending on how much you like cilantro), salt and pepper. You can add a bit more pepper if desired.
• Mix well and form into patties. They are easier to fry if you make a smaller size pattie and use a smaller hamburger bun.
• Heat a frying pan over medium-high heat and cook 4-5 minutes on the first side, or until well browned. Carefully flip over the burgers and cook about 3 minutes on the second side. Like most vegetarian burgers, they can crumble, so extra care needs to be taken when frying them.
• Serve with your favorite garnishes.

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.