Spicy Chili Bean Burger Food

MARTY'S BEAN BURGER CHILI

Steps:

• Place all ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low 7-9 hours to allow flavors to blend.

SPICY BLACK BEAN BURGERS

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.

HEALTHY CHILI BEAN AND BULGUR BURGERS

Steps:

• Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan. Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes. Strain, and let cool completely.
• Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Let the chili oil cool to room temperature.
• Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
• Position an oven rack at the top of the oven, and preheat the broiler. Line a baking sheet with foil. Mash the beans, cooked bulgur, cheese, breadcrumbs, scallions, chili oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed. Form into 4 uniform patties about 3/4 inch thick.
• Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray. Broil until a golden-brown crust forms, 4 to 5 minutes. Remove the baking sheet from the broiler, flip each patty with a metal spatula and coat the tops with cooking spray. Broil until the tops are golden brown, 4 to 5 minutes more.
• Halve, pit and slice the avocado. Put each patty on a muffin bottom and sprinkle with additional cheese if using; top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin top.

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.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

SPICY CHILI BEAN BURGER

Steps:

• Place all ingredients in a food processor and process until smooth.
• Transfer mixture to container and refrigerate to firm up mixure (I usually let it set overnight, but I would think 2 hours would be enough to firm it up).
• When ready to cook the burgers, take the mixture and form into 5 patties.
• Coat a large skillet with non-stick cooking spray and heat over medium heat.
• Place patties in skillet and cook for 15-20 minutes, turning once. The patties will get a little brown when done (although it's hard to tell because the mixture is brown to begin with! When they are firm, they're done).

SPICY MEXICAN BEAN BURGER

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).

SPICY CHILLI BEAN BURGERS

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
• In medium bowl, mash beans with fork until no whole beans remain. Add cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
• Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
• For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.

SPICY BLACK BEAN BURGERS

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.