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.
BLACK BEAN AND WALNUT BURGERS
Hearty and nutty, these black bean burgers are sure to satisfy.
Provided by ademuri
Categories 100+ Everyday Cooking Recipes Vegan
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
- Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
- Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 27.4 g, Fiber 12.9 g, Protein 13.2 g, SaturatedFat 4 g, Sodium 978.7 mg, Sugar 2.4 g
GETTY BEAN BURGERS
These veggie burgers with a Southwest flavor are served at the J. Paul Getty Museum Cafe, in Los Angeles.
Provided by lynnski LA
Categories Lunch/Snacks
Time 35m
Yield 8 bean burgers, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, combine beans, onion, bell pepper, egg, bread crumbs and cilentro.
- Blend ingredients, adding additional bread crumbs if needed to make mixture dry enough to shape into patties.
- Form mixture into 8 patties.
- Patties can be made a day ahead and refrigerated to help them set well.
- Heat 1 tablespoon olive oil in a large skillet, and fry four of the patties, about 2 minutes per side.
- Repeat with the remaining 4 patties.
- Place each patty in a toasted hamburger bun.
- Top with salsa and guacamole.
Nutrition Facts : Calories 369.6, Fat 7.3, SaturatedFat 1.5, Cholesterol 26.4, Sodium 315.3, Carbohydrate 59.5, Fiber 11.9, Sugar 4.2, Protein 17.1
NUTTY VEGGIE BEAN BURGERS
Steps:
- Wash & soak bean combo overnight, cook as directed, strain when tender.
- Rough chop next 7 veggies and pulse in food processer, remove to large bowl. Pulse nut combo roughly leaving some chunks. Add to veggies. Lightly pulse bean combo, leaving chunks and add to bowl. Mix in rice, panko crumbs, eggs, vegetable oil, salt and pepper to taste.
- Form into patties and fry in heavy pan with small amount of olive oil/vegetable oil for about 6 minutes per side. Put on a bun with all your favorite trimmings and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NUTTY BEAN BURGERS
Make and share this Nutty Bean Burgers recipe from Food.com.
Provided by Stardustannie
Categories Lunch/Snacks
Time 15m
Yield 4 patties
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in frying pan and cook the onion and garlic until starting to soften.
- Add the chili powder, beans and seeds and cook for 3 minutes, mashing the beans with a fork.
- Put the stuffing mix in a bowl and pour over boiling water. Mix well, then stir in bean mixture and season with salt and pepper.
- Divide the mixture into 4 and shape into burger patties.
- Heat the remaining oil in a clean pan and cook the burgers for 3 minutes on each side or until golden.
- Serve along side a garden salad, or in burger buns with lettuce, tomato etc.
Nutrition Facts : Calories 171.3, Fat 9.7, SaturatedFat 1.3, Cholesterol 0.2, Sodium 301.6, Carbohydrate 18.2, Fiber 1.5, Sugar 2.9, Protein 3.4
NUT BURGERS (VEGETARIAN)
These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like.
Provided by jade_
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
- In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
- Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
- Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 58.6 g, Cholesterol 130.9 mg, Fat 69.8 g, Fiber 12.7 g, Protein 25.8 g, SaturatedFat 14.1 g, Sodium 1027.8 mg, Sugar 5.4 g
NUTTY BURGERS
Make and share this Nutty Burgers recipe from Food.com.
Provided by McCarthy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the walnut pieces in a grinder or food processor and grind to a fine texure or chop finely by hand. Mix with 75 g breadcrumbs and then add the onion, carrot, sage, parsley or thyme with some black pepper. Mix in thoroughly before adding the beaten egg to bind.
- Shape into four burgers and coat with the remaining breadcrumbs. Chill for at least 15 minutes as this helps to firm up the mixture. Heat a little oil in a frying pan and cook the burgers for 5-8 minutes on each side. Serve at once with a crunchy salad and bap, served separately.
Nutrition Facts : Calories 292.1, Fat 18.5, SaturatedFat 2.2, Cholesterol 52.9, Sodium 218.4, Carbohydrate 25.1, Fiber 3.6, Sugar 3.9, Protein 9
RICE AND BEAN BURGER
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Saute onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice. Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet overmedium. Add patties, cook until heated through and browned. Serve with yogurt seasoned withsalt, pepper, lemon juice, and shredded mint.
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