Mexican Black Bean Burgers Food

MEXICAN BLACK BEAN LENTIL BURGERS

Steps:

• Preheat oven to 375F
• Add 1/2 of the black beans, 1/2 of the lentils to the food processor and pulse until the mixture is starting to form a chunky paste/puree (does not have to be smooth).
• Move the black bean and lentil mixture in a large bowl from the food processor.
• To the food processor add 1 roasted red pepper (no liquid) and the red onion. Turn on high until this becomes a puree (takes about 20 seconds, doesn't have to be super smooth).
• Add the pepper and onion mixture to the bowl with the bean mixture. To that also add the ground flax, oat flour and all the spices and salt, stir well.
• Add the rest of the black beans and lentils to the bowl with the rest of the ingredients and stir well to fully combine.
• Place patties on a parchment paper that has been lightly sprayed with olive oil or avocado oil spray.
• Use a 1/3 cup for easy measuring, scoop out 1/3 cup of the mixture to your hands. Form into patties and add to the baking sheet. Makes 8 patties.
• Bake at 375F for 15 minutes. After 15 minutes, take out of oven and carefully flip burgers. Cook 10 more minutes.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

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.

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

BLACK BEAN BURGERS

Steps:

• Place black beans in a bowl and mash with a fork.
• Add remaining ingredients and mix well.
• Divide into 6-8 equal portions and shape into patties.
• Place patties on a medium-hot grill for several minutes per side.
• Serve with mint salsa or your favorite ketchup, sauce/spread.

GRILLED CHIPOTLE MEXICAN BLACK BEAN BURGERS

Steps:

• Heat grill or broiler.
• In skillet cook sliced mushrooms in one tablespoon canola oil for 6 minutes.
• In bowl, combine cooked mushrooms, black beans,chopped onions,bread crumbs, fresh cilantro,chopped chipotle in adobo, cumin, and Montreal steak seasoning. Form into 4 patties.
• Place on greased grill or broiler rack.
• Grill 4 minutes, turning once.
• Top with 1 cup shredded mexican cheese, divided. ( or 1 cup Shredded soy cheese)and 1/2 cup salsa.
• Cook one minute. Serve on toasted multi grain.
• hamburger buns or multi grain bread.

MEXICAN BEAN BURGERS

Steps:

• Steam carrot until soft.
• Mash beans and carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whoe wheat flour. Add more flour to create a firmer mixture or more salsa if the mixture is too stiff.
• Form mixture into patties.
• Bake at 425* for 15-20 minutes or until browned.