Veganvegetarian Black Bean Burgers Food

VEGAN/VEGETARIAN BLACK BEAN BURGERS

Vegan/Vegetarian Black Bean Burgers image

Easy-to-make black bean burgers. This is a great alternative to meat burgers or a fantastic option to make if you have a vegan or vegetarian attending your barbeque.

Provided by Mick James

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans black beans
1 onion, diced
1 teaspoon water, or as needed
2 cups cooked brown rice
½ cup corn
½ cup cornmeal
¼ cup salsa
2 teaspoons garlic powder
2 teaspoons ground cumin
½ teaspoon chili powder

Steps:

Place black beans in a bowl and mash to a smooth consistency.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cook onion in a skillet over medium heat until translucent, about 5 minutes. Add water if needed to prevent sticking. Transfer to the bowl with the black beans.
Stir cooked rice, corn, cornmeal, salsa, garlic powder, cumin, and chili powder into the bean mixture. Mix together, using clean hands, until evenly blended. Roll mixture into 8 equal-sized balls; form balls into patties. Transfer patties to the baking sheet; refrigerate until ready to bake.
Bake burgers on the parchment paper-lined baking sheet for 15 minutes. Flip and bake until heated through and browned, about 15 minutes more.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 56 g, Fat 1.5 g, Fiber 12.8 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 615.8 mg, Sugar 2.8 g

BLACK BEAN BURGER

Black bean burger image

Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness

Provided by Katy Gilhooly

Categories Dinner

Time 50m

Number Of Ingredients 19

Ingredients

75g wholemeal bread ,or sourdough
75g walnuts
400g sweet potato
400g can black beans, drained
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp onion granules
1 tbsp tomato purée
2 tbsp rapeseed oil, to fry
½ cucumber, halved, deseeded and sliced on an angle
2 large carrots (about 300g) peeled into ribbons
small bunch coriander, finely chopped
2 tbsp lime juice
1 tbsp rapeseed oil
4 sourdough burger buns
2 large tomatoes, thickly sliced
1 avocado, peeled, stoned and sliced
50g rocket
coconut yogurt or burger sauce of choice

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.

Nutrition Facts : Calories 509 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 14 grams protein, Sodium 0.43 milligram of sodium

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