SPICY VEGAN BLACK BEAN BURGERS
I'm so excited for these Spicy Black Bean Burgers. Make them ahead of time, freeze them and then pop them on the stove for an easy weeknight dinner.
Provided by Rene
Time 30m
Number Of Ingredients 15
Steps:
- Add onion and garlic to a small pan over medium heat with 1 tbsp. of water. Saute until veggies start to soften.**
- Scoop cooked veggies into a blender or food processor and pulse 2-3 times until combined, but not total mush.
- Add beans to a large bowl and mash with a potato masher or fork until about half of the beans are mashed and the other half are still intact.
- Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir to combine.
- Line a baking sheet with parchment paper.
- Form mixture into 6 balls and flatten into patties.*** Place patties on baking sheet and put in the freezer for at least an hour.
- If you are going to eat them right away, heat a pan over medium heat. Coat with non-stick spray and add frozen patties. Cook until browned and warmed through (about 6-8 minutes per side).
- Serve on a burger bun, in a wrap or over a salad with your favorite toppings.
- If you plan to store the patties for later: remove baking sheet from the freezer after an hour and cut parchment paper into squares. Stack patties on top of each other (with a piece of parchment paper between each patty) and place in freezer proof container. When ready to serve, follow cooking instructions above - no need to thaw patties.
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
SPICY PORK BURGERS WITH BLACK BEANS AND CHUTNEY
Provided by Alex Guarnaschelli
Time 1h35m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool.
- For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside.
- For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick.
- Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts.
- Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops.
SPICY BLACK BEAN-GARLIC BURGERS
Make and share this Spicy Black Bean-Garlic Burgers recipe from Food.com.
Provided by skat5762
Categories Meat
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine Black Bean-Garlic Paste, thai seasoning, srirachi and red onion in small bowl.
- Add to beef, and gently work in using hands.
- Add enough bread crumbs to give beef desired consistency, being careful not to overwork.
- Shape into 1 patty.
- Sprinkle salt and pepper on both sides.
- Grill or fry to desired degree of doneness.
- Grill or toast your buns, add cheese, tomato, or any other desired condiments and enjoy!
Nutrition Facts : Calories 260.6, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 76, Carbohydrate 4, Fiber 0.6, Sugar 1.7, Protein 21.4
SPICY BLACK BEAN BURGERS
Super yummy and simple black bean burgers with a spicy jalapeno twist!
Provided by kath
Categories Main Dish Recipes Burger Recipes Veggie
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
- Mash black beans in a separate bowl until they reach a paste-like consistency.
- Stir jalapeno pepper, corn, and garlic through the black bean paste.
- Mix the egg mixture into the black bean mixture.
- Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
- Form the resulting mixture into 4 patties.
- Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
- Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 50.4 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 12.2 g, Protein 14.2 g, SaturatedFat 1.9 g, Sodium 756.5 mg, Sugar 2.6 g
SPICY BLACK BEAN BURGERS
These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa. From HOW IT ALL VEGAN. Calories: 189.5 Fat: 3.5 g Carbohydrates: 32.5 g Protein: 8 g
Provided by BurtonFanatic
Categories Lunch/Snacks
Time 25m
Yield 1 patty, 6 serving(s)
Number Of Ingredients 14
Steps:
- On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
- In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.
- Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
Nutrition Facts : Calories 172.4, Fat 3.2, SaturatedFat 0.5, Sodium 590.9, Carbohydrate 29.7, Fiber 7.1, Sugar 1.8, Protein 7.3
SPICY BLACK BEAN BURGERS
I made these up for supper tonight. These taste a little like my favorite black beans and rice. My husband even likes them!
Provided by Moki5786
Categories Black Beans
Time 25m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion, carrot, and jalapenos in a little oil, until softened. Add garlic and saute until garlic is soft.
- Add salt, pepper, cumin, and chipotle powder and cook another minute or two longer.
- Combine vegetables and beans in a bowl, and mash with a fork.
- Add cracker crumbs and mix thoroughly.
- Form into 4 patties.
- Coat the bottom of a large skillet with oil and heat over medium high heat.
- Fry the patties until they are brown and a little crunchy.
- I like these wrapped in tortillas, with a little lettuce and cheese on top.
Nutrition Facts : Calories 129.3, Fat 0.9, SaturatedFat 0.2, Sodium 56.7, Carbohydrate 23.4, Fiber 7.2, Sugar 0.8, Protein 7.5
BLACK BEAN BURGERS
Make and share this Black Bean Burgers recipe from Food.com.
Provided by Mini Ravindran
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
SPICY BLACK BEAN BURGERS
My husband and I love these. I serve them on homemade whole wheat buns, topped with some cilantro mayonnaise. I use cooked dried beans, but a can of beans works equally well. Using the dried beans I can make these for less than $0.25 each! Often I triple this recipe and freeze burgers for future use.
Provided by Victoria in Fort Wa
Categories Black Beans
Time 1h10m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of the oil over medium heat.
- Add the red onion and garlic to the pan and saute until softened, about 8 minutes and then set aside to cool for a few minutes.
- Combine beans, egg, oats, onion, mixture, chili paste, salt, pepper and cilantro and thoroughly mix and mash until pretty homogeneous, leaving a few whole beans.
- Divide mixture into 4 equal portions and shape into patties.
- Refrigerate patties for half an hour. (This step is not completely necessary but I find it helps hold the burgers together while cooking.).
- Heat 2 tablespoons oil in large non-stick skillet over medium-high heat.
- Place burgers carefully into the oil, being careful not to crowd the pan.
- After 4 minutes, flip and cook another 4 minutes. They should feel firm to the touch when finished.
- Note: To freeze for later use, after shaping flash freeze and then wrap in plastic wrap. Place wrapped burgers into freezer bag and squeeze out excess air. To cook from frozen, simply heat frozen burgers over medium-high heat on the stove-top, cooking until done.
SPICY BLACK BEAN BURGERS
I tried this recipe after finding it on the internet, hoping to convince my family to eat vegetarian every now and then. It worked! It worked so well, they didn't even know there wasn't any meat in their burgers! This is nice and spicy and gets a lovely crust on it. This is vegetarian and vegan. You don't even need to serve it on a bun if you like! If you don't mind the cheese, it's great with a little shredded cheddar on top. Prep time includes 2 hours chilling.
Provided by Charmie777
Categories Beans
Time 2h10m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 14
Steps:
- Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
- Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
- Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
- Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
- Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
- Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.
Nutrition Facts : Calories 407.2, Fat 14.1, SaturatedFat 2.2, Sodium 260.5, Carbohydrate 57.7, Fiber 9.8, Sugar 4.9, Protein 14.2
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- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
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