HOMEMADE WHITE BEAN BURGERS
Let's get our veggie burger on with these Homemade White Bean Burgers!
Provided by Jenn Laughlin - Peas and Crayons
Categories Main Dish
Time 1h15m
Number Of Ingredients 17
Steps:
- Drain and rinse beans, then set aside.
- Dice and mince your veggies and garlic. Sauté celery, onion, and red pepper in 3 TBSP of oil. Season with a pinch of salt and pepper, to taste.
- Once the veggies are tender, add garlic sauté until fragrant, approx. 30 seconds.
- Transfer to a large bowl and add the beans, quinoa, spices, and half the oats. To help hold the burgers together, partially mash beans into veggies with a large fork, mashing about 1/2 of the mixture and leaving the rest mostly whole. Partially whisk eggs and mix into the veggie mixture. Lastly keep adding remaining oats until desired texture is reached. The mixture will be a bit sticky, which is what we're going for!
- To make the patties, your veggie mixture into 8 tightly packed balls.
- Cup each in the palm of your hands and squeeze tightly, rotating as you gently but firmly press it into a disc using your thumb. Tightly packing each patty will help them hold together, as will chilling. I like mine on the thiner side so middles cook all the way through, but not so thin that they won't hold their shape.
- Form into 8 patties, place on two parchment paper lined plates (or a baking sheet if you have room) and refrigerate 30 minutes or longer.
- Feel free to prep these overnight, leaving them covered int the fridge to chill. I typically make one burger right away and then leave the remainder in the fridge overnight. The following day I cook up the rest of the burgers and split the batch between the fridge and freezer.
- Ready to eat? Pour a tablespoon or two of oil in a skillet, heat to medium-high, so the burgers sizzle when you add them to the pan. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business.
- Once they've had a chance to partially freeze you can pile them in baggies or your favorite airtight container. To re-heat frozen veggie burgers, simply pop on a lined baking sheet in the oven or toaster oven for approx. 20 minutes at 400°F. Bake until the outside is crispy and the center is hot.
Nutrition Facts : Calories 211 kcal, Carbohydrate 29 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 300 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
BLENDED BEEF, WHITE BEAN AND SQUASH BURGERS
This smoky, juicy burger is a three-in-one combination of a classic beef burger, a veggie burger and a bean burger. It's a delicious and easy way to cut down on meat while still getting lots of satisfying flavor. After you've tried this version, put your own spin on it by subbing in your favorite spice blend instead of the paprika, garlic and onion powder used here.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
- Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
- Add the squash to the bean mixture and stir to combine. Allow to cool completely.
- Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
- Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
- Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside.
ANY BEAN BURGERS
Steps:
- In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings.
WHITE BEAN BURGERS WITH SPINACH
This recipe came from Better Homes and Gardens and DH and I liked it very much. The burgers had great flavor and consistency. DH said so far, this has been the best meatless burger recipe we have made to date. Instead of using the country Italian bread, we just used hamburger buns. We chopped the parsley. We did not top with the Easy Tomato Sauce.
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, mash beans with a fork or potato masher. Stir in half the bread crumbs, the carrot, onion, egg, half of the parsley, 1 Tb olive oil, and 1/4 tsp each salt and pepper. Combine remaining breadcrumbs and parsley in a shallow dish.
- Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.
- Heat remaining 2 Tb oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.
- Arrange spinach and patties on bread slices or buns. Top with Easy Tomato Sauce.
- Easy Tomato Sauce:.
- Place tomatoes in a blender or food processor. Cover and blend or process to desired consistency. Pour into a bowl and stir in snipped fresh basil. Season to taste with salt and pepper.
Nutrition Facts : Calories 342.6, Fat 13, SaturatedFat 2.2, Cholesterol 46.5, Sodium 319.9, Carbohydrate 44.4, Fiber 7, Sugar 2.9, Protein 13.1
WHITE BEAN BURGERS
These have a delicate texture and a wonderful savory taste. They're a little tricky to turn, as they can fall apart. Don't make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don't try to grill them on a barbecue.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, burgers, main course
Time 2h30m
Yield 6 patties
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
- In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
- Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 2 grams, TransFat 0 grams
CANNELLINI (WHITE BEAN) VEGGIE BURGERS
I whipped these up when I wanted a change from my regular lentil burgers, they'd be nice to veganize but I find I really need the egg whites to bind them. Lately I've been like a kid fascinated with a new toy with my new food processor!!! That sucker's got a powerful blade which is perfect for those fork-resistant beans and I'm using more real garlic and herbs now. Prep time includes the chill time.
Provided by the80srule
Categories Beans
Time 1h
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain the can of white kidney beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. 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. I particularly like these with ketchup or marinara sauce.
Nutrition Facts : Calories 186.4, Fat 3, SaturatedFat 0.5, Sodium 352.7, Carbohydrate 29.4, Fiber 6.9, Sugar 1.3, Protein 12
CHEESY BEAN BURGERS
This super-satisfying, vegetarian bean burger makes a cheap and easy after-work meal for all the family
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.
- Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.
- Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.
- Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.
- Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.
Nutrition Facts : Calories 541 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 2.36 milligram of sodium
MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA
These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 20m
Yield Makes 6 burgers
Number Of Ingredients 9
Steps:
- Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
- Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
- While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.
Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium
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5/5 (40)Total Time 40 minsCategory Main CourseCalories 276 per serving
- Heat skillet over medium heat. Saute onions, mushrooms and carrots in 1 tablespoon water or olive oil until beginning to soften, about 3 minutes. Sprinkle in thyme, salt and pepper. Add in garlic and continue to cook for 2 minutes, stirring constantly, until garlic is fragrant. Set aside.
- Put beans and lemon juice in a large bowl and mash with a fork (or potato masher), making a paste. Leave some chunks too, for texture. Stir in the flax and chia seeds and mix well. Next add the cooked veggie mixture and mix. Then add the parsley and mix until everything is well incorporated.
- Divide batter evenly into 6 portions and place on prepared baking tray. I use an ice cream scoop to make this easier. You could also use two large soup spoons and "drop" the batter onto the baking tray. Wet your hands and shape each mound into a flattened burger.
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