Vegan Black Bean Burgers Food

VEGAN BLACK BEAN BURGERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
• Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
• Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
• Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
• Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

SUPER SIMPLE VEGAN BLACK BEAN BURGERS

Steps:

• Preheat Oven to 425°F.
• Use either the cooked black beans or 1 15.5 oz can but not both and use either instant oatmeal or coarsely grind the old-fashioned oats in a food processor or coffee grinder and use those.
• Drain and rinse the black beans.
• Mash the black beans coarsely. You want some half beans and bean pieces left. If you mash them too much your burgers will fall apart.
• Add the spices and liquid smoke and mix to combine.
• Add the oatmeal and mix until it has a uniform texture.
• Measure 1/3 cup portions and shape into patties.
• Place your patties on a greased or parchment paper lined cookie sheet.
• Bake for 7-10 minutes until color changes and they appear crispy.
• Carefully flip burgers.
• Bake until remaining side appears crispy. It should take about 7-10 minutes.

BLACK BEAN VEGGIE BURGERS

Steps:

• In a small bowl, combine the egg, chili powder, cumin and chili sauce.
• In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
• Add beans and egg mixture, pulse until combined. Transfer to a bowl.
• Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
• Divide into four burgers. Grill or freeze for later use.
• Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.

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 VEGGIE BURGER

Steps:

• Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
• Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
• To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
• Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.