Vegetarian Cranberry Bean Burger Food

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.

VEGGIE BURGERS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
• Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
• Spread beans on another tray, sprinkle carrots all over.
• Put beans on top shelf and mushrooms on the shelf underneath.
• Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
• Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
• Place cashews in food processor. Blitz until they are breadcrumb size, don't blitz to powder.
• Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
• Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 - 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
• Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
• Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
• Shape into 4 - 6 patties, between 1.5 - 1.8cm / 0.6 - 0.7" thick and 10cm / 4" wide (Note 7). Refrigerate for at least 1 hour.
• Cook burgers cold, straight from the fridge.
• Heat 2 - 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
• Add 3 - 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
• Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
• Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.

VEGGIE BEAN BURGERS

Steps:

• Preheat broiler. In a small saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-40 minutes. , In a large bowl, mash beans until almost smooth; stir in eggs, pepper sauce and seasonings. Pulse bran cereal in a food processor until finely ground; remove to a small bowl. Pulse vegetables and garlic in food processor until finely chopped; add to bean mixture. Add cheese and rice to food processor; pulse to blend, then add to bean mixture. Stir in ground cereal., Shape mixture into eight 1/2-in.-thick patties; place on a greased foil-lined baking sheet. Broil 4-6 in. from heat until browned, 6-8 minutes per side. Serve in buns. If desired, top with lettuce, tomato and onion.

JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS

Steps:

• Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
• Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
• Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
• Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
• Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.

VEGETARIAN BAKED CRANBERRY BEANS

Steps:

• Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
• Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
• Drain beans and reserve the liquid. Discard bay leaf.
• Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.