MEXICAN BLACK BEAN BURGERS WITH LIME & CORIANDER
Provided by Georgina Hayden
Categories Mains Jamie Magazine Vegetables Alfresco Australia day Mexican
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Drain the beans, peel and coarsely grate the onion and deseed and finely chop the chilli. Pick the coriander leaves. Finely grate the lime zest.
- Blitz the oats and nuts in a food processor until coarsely chopped. Add 1½ tins of beans, the onion, chilli, ground coriander and cumin, coriander leaves, lime zest and a good drizzle of oil; blitz to combine.
- Add remaining beans and pulse just once or twice, so they stay a little chunky. Transfer to a bowl.
- Divide into 6 balls then flatten into burgers on a clean surface dusted with flour and smoked paprika. Place on a tray and chill for at least an hour.
- If using bread rolls, split in half. Place the bread, cut-side down, on the grill and cook until lightly charred. Set aside.
- Cook the burgers for 4 to 5 minutes each side, or until lightly charred and cooked through.
- Scatter rocket on 6 roll halves or slices of bread, top with burgers. Top with fresh tomato salsa, slices of avocado, rocket and the remaining bread slices. Serve with lime cheeks for squeezing over.
Nutrition Facts : Calories 400 calories, Fat 11.2 g fat, SaturatedFat 2.2 g saturated fat, Protein 15.7 g protein, Carbohydrate 58.8 g carbohydrate, Sugar 4.4 g sugar, Sodium 0.8 g salt, Fiber 12.5 g fibre
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
MEXICAN BEAN BURGERS
These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese.
Provided by ANDERVAL
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 10
Steps:
- Place carrot into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain.
- Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.
- Heat a large skillet over medium-high heat, and coat with cooking spray. Fry the patties for about 8 minutes on each side, or until browned and firm.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 29.7 g, Fat 1.2 g, Fiber 6.4 g, Protein 7 g, SaturatedFat 0.2 g, Sodium 609 mg, Sugar 3.9 g
MEXICAN CHEESEBURGERS
Steps:
- Combine all the ingredients in a large bowl and mix well. Heat a large frying pan and add some oil.
- Fry a small amount of the burger mixture to check the seasoning. Adjust if necessary.
- Form the mince mixture into burgers and fry for +- 4 minutes per side until browned and cooked through. When you've flipped the burger the first time, place a slice of cheese on the patty and allow to melt while the patty is cooking.
- Serve on a fresh bread roll with home-made salsa and guacamole.
- Remove the avocado flesh from the skin and mash with the lemon juice, salt & pepper.
- Set aside until you're ready to use it.
- Combine all the ingredients and mix through.
- Set aside until you're ready to use it.
Nutrition Facts : Calories 550 kcal, Carbohydrate 23 g, Protein 62 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 216 mg, Sodium 1220 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPICY MEXICAN BEAN BURGER
This is an inexpensive vegetarian burger and my husband loves them. He ate one and he said they are filling, delicious and he said he wants more made when these are gone and he even said that they are better than store bought. They don't fall apart like most veggie burgers and all the ingredients are available at any grocery store.
Provided by Shannon Holmes
Categories Beans
Time 15m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in skillet over medium heat.
- Add onions, carrots, corn and chopped green pepper.
- In the meantime, place beans in a large bowl.
- Sauté until vegetables are bright in color.
- Add vegetables to beans, blend with hand mixer.
- Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
- Form into balls and smash into patties.
- Place on pieces of waxed paper and stack in Tupperware.
- Place about 5 sliced olives in middle of patty, smash to seal them inside.
- To heat, spray each burger with cooking spray.
- Heat over medium heat and cook until browned on one side.
- Flip and drop a few drops of hot sauce on burger if desired.
- I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).
Nutrition Facts : Calories 144.7, Fat 2.1, SaturatedFat 0.4, Sodium 189.8, Carbohydrate 27.6, Fiber 2.6, Sugar 2.7, Protein 4.5
MEXICAN BLACK BEAN BURGERS
My husband's a vegetarian so I love finding meatless recipes we all like. These burgers are not only easy to make, but they freeze well. We sometimes top them with chipotle mayo for a more smoky flavor. They're good with hot sauce, too. -Ellen Finger, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Place chiles, onion, pepper and garlic in a food processor; pulse until finely chopped. Drain and set aside. In a large bowl, mash beans. Add the onion mixture, egg, chili powder, cumin and bread crumbs; mix well., Shape into 4 patties; transfer to a 15x10x1-in. baking pan coated with cooking spray. Refrigerate for 30 minutes. Bake until heated through, 8-10 minutes on each side. Serve on buns with sour cream and salsa.
Nutrition Facts : Calories 354 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 751mg sodium, Carbohydrate 64g carbohydrate (9g sugars, Fiber 12g fiber), Protein 15g protein.
MEXICAN BEAN BURGERS
This recipe was originally posted by Zenith. This member is no longer an active participant at Zaar, but I was a huge fan of her recipes, so when they went up for adoption I grabbed as many as I could. Here are her original comments: "A tasty vegetarian burger. Fairly mild -- increase spices to your taste. Adapted from 'The Vegetarian Gourmet's Easy Low-Fat Favorites.'"
Provided by spatchcock
Categories Lunch/Snacks
Time 20m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Mash with a potato masher until mashed well and thoroughly combined.
- Divide mixture into 8 balls.
- Form each ball into a thick patty.
- (This is easier if you wet your hands first.) Fry burgers in a skillet sprayed with nonstick cooking spray (or lightly greased).
- Cook until browned on both sides, turning several times.
- Serve on buns with toppings of your choice.
Nutrition Facts : Calories 122.4, Fat 0.8, SaturatedFat 0.2, Sodium 70.6, Carbohydrate 24.2, Fiber 5, Sugar 1.6, Protein 5.2
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- Tip the beans, rice, fajita spice mix, 1 egg, the white part of the onion and the coriander stalks into a food processor and blitz until just combined. Add half the cheese and pulse again briefly, keeping a few larger pieces. Tip into a bowl and shape into 6 even burgers. Cover and chill for at least 1hr (up to 3hr) to firm up.
- Heat a large griddle pan, frying pan or barbecue over medium-high heat. Brush with half the oil and cook the burgers for 8-10min, turning halfway, until piping hot and charred. Lightly toast the buns.
- Meanwhile, heat the remaining oil in a large frying pan over medium heat and fry the remaining eggs (in batches) until crisp on the edges, with yolks remaining runny.
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- Put all of the burger ingredients in to a food processor and blend to desired consistency. We like some chunks of beans still in ours, so we don’t over process it. If you don’t have a food processor, then you can mash the beans and chop everything else up small and mix it all together.
- Form the burgers in to 8 patties and put on a plate and put in the fridge for 30 minutes. If the mixture is too wet, add more oats and blend again until it is more solid.
- Add some oil to a large frying pan and when hot, put the burgers in. Gently cook for 4 minutes on each side, carefully flipping.
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Reviews 3Servings 4Cuisine MexicanCategory Main
- In a blender or mixer, add the onion, cilantro, jalapeno chilli, garlic, a bit of lime juice and blitz to form a mix. Remove to a mixing bowl
- In the same mixer, add the cooked the drained beans and grind for 30-35 seconds to mash them up coarsely. Do not mix for too long or you’ll get a hummus-like consistency. You just have to grind them enough to break them up. Alternatively, you can mash them with your hands on a potato masher or a fork too
- Add the bean mixture to the mixing bowl with the onion-garlic paste. Add the remaining ingredients – cornstarch, oatmeal, milk, salt, sugar, cumin, paprika, red pepper flakes.
- Mix to form a thick patties mixture. If it is too sticky, add more cornstarch or oatmeal and mix well. Taste and adjust for seasoning, if required.
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- Put the oats in a blender or food processor and pulse 5 times to roughly chop. Add half of the beans and pulse about 10 - 15 times into a coarse paste. Add the egg, seasoning, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl.
- Combine the cauliflower and cheese in the same blender or food processor and whirl around for 10 seconds. Add to the bowl along with the remaining beans and cheese, the scallion, pepper, tomato sauce and cilantro.
- With wet hands, form the bean mixture into four patties and transfer to a lightly oiled plate. Refrigerate for at least 30 minutes to let the burgers set up, or up to overnight.
- Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes.
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- Place the oats in a food processor and blend until fairly finely ground. Add all of the other burger ingredients and pulse until everything is mostly finely chopped but not smooth. You don't want to over-process and end up with mush – keep some texture in those burgers!
- Divide the mixture into six equal portions and shape each one into a patty using your hands. Place on a plate or tray lined with baking parchment.
- At this point the burgers can be covered and stored in the fridge for up to a couple of days until you are ready to cook them.
- When you are ready to cook the burgers; preheat the oven to 180C/350F/gas mark 4 and line a baking sheet with parchment paper.
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