Bean Beef Burgers Recipes

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BEAN BEEF BURGERS

"When it comes to health, I know how important it is to boost fiber with something as simple as whole grains. So if you want to enjoy a burger without the fat and, as a bonus, sneak in more fiber, give these a try." Jennifer Kunz - Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13



Bean Beef Burgers image

Steps:

  • In a small saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15-20 minutes or until tender. In a food processor, combine the beans, onions, mustard and garlic. Cover and pulse until blended. Stir in salt and pepper., In a large bowl, combine the egg, bulgur and bean mixture. Crumble beef over mixture and mix well. Shape into six patties. , In a large nonstick skillet, cook patties in oil in batches for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with spinach, onion and tomato.

Nutrition Facts : Calories 307 calories, Fat 8g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 517mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein. Diabetic Exchanges

1 cup water
1/2 cup bulgur
1 can (15 ounces) black beans, rinsed and drained
3 green onions, sliced
1 tablespoon stone-ground mustard
1 garlic clove, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 pound lean ground beef (90% lean)
1 tablespoon canola oil
6 whole wheat hamburger buns, split
Spinach leaves, sliced red onion and tomato

BEEF, BEAN AND VEGGIE BURGERS

Provided by Katie Lee Biegel

Time 25m

Yield 6 burgers

Number Of Ingredients 17



Beef, Bean and Veggie Burgers image

Steps:

  • Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
  • Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
  • In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
  • Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

1 tablespoon plus 2 teaspoons olive oil
1/2 cup finely diced yellow onions
1/2 cup grated carrots (see Cook's Note)
1/2 cup grated broccoli
1 jalapeño, seeds and membrane removed, finely minced
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound lean ground sirloin
1/2 cup grated oats (see Cook's Note)
1/2 cup canned black beans, drained and rinsed, pulsed in a food processor
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
6 hamburger buns, toasted
Sliced avocado, sliced tomato and ranch dressing, for topping

BLENDED BEEF, WHITE BEAN AND SQUASH BURGERS

This smoky, juicy burger is a three-in-one combination of a classic beef burger, a veggie burger and a bean burger. It's a delicious and easy way to cut down on meat while still getting lots of satisfying flavor. After you've tried this version, put your own spin on it by subbing in your favorite spice blend instead of the paprika, garlic and onion powder used here.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 burgers

Number Of Ingredients 14



Blended Beef, White Bean and Squash Burgers image

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F.
  • Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
  • Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
  • Add the squash to the bean mixture and stir to combine. Allow to cool completely.
  • Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
  • Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
  • Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside.

3/4 cup canned (drained and rinsed) white navy beans
1 teaspoon smoked paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
8 ounces peeled butternut squash, cut into 1/2-inch dice (about 2 cups)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 ounces 92 percent lean ground beef
2 tablespoons canola oil
4 slices sharp Cheddar, each slice cut in half
4 large sesame seed hamburger buns, lightly toasted
4 leaves green leaf lettuce
4 thick slices beefsteak tomato
Ketchup, Dijon mustard and mayonnaise, for serving

GRILLED BARBECUED BEEF AND BEAN BURGERS

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! With beefy bean burgers that are ready in less than 30 minutes, you can have your meat and fiber, too.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 10



Grilled Barbecued Beef and Bean Burgers image

Steps:

  • Heat gas or charcoal grill. In large bowl, mix beef, beans, cracker crumbs, 2 tablespoons barbecue sauce, the pepper and egg. Shape into 5 patties, about 1/2 inch thick.
  • Brush grill rack with vegetable oil. Place patties on grill. Cover grill; cook over medium heat 5 minutes. Turn; cook covered 5 to 6 minutes longer or until meat thermometer inserted in center of patties reads 160°F.
  • Place lettuce and patties on bottom halves of buns. Spread each patty with 1 teaspoon barbecue sauce. Top with tomato and onion. Cover with bun tops.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 7 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 9 g, TransFat 1/2 g

1/2 lb extra-lean (at least 90%) ground beef
1 can (15 to 16 oz) great northern beans, drained, rinsed
1/4 cup finely crushed saltine crackers (about 7 squares)
2 tablespoons barbecue sauce
1/4 teaspoon pepper
1 egg
Leaf lettuce, if desired
5 whole-grain hamburger buns, split
5 teaspoons barbecue sauce
Sliced tomato and sliced onion, if desired

HOMEMADE BLACK BEAN VEGGIE BURGERS

You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.

Provided by LAURENMU

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 9



Homemade Black Bean Veggie Burgers image

Steps:

  • If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  • In a medium bowl, mash black beans with a fork until thick and pasty.
  • In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  • In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  • Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  • If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 33.1 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 9.8 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 607.3 mg, Sugar 2.1 g

1 (16 ounce) can black beans, drained and rinsed
½ green bell pepper, cut into 2 inch pieces
½ onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
½ cup bread crumbs

BEEF AND BLACK BEAN BURGERS

A delicious recipe for beef and black bean burgers from relishmag.com. Because of the beans and the lean beef, it's a healthier alternative.

Provided by gorillawarfare

Categories     Lunch/Snacks

Time 10m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 9



Beef and Black Bean Burgers image

Steps:

  • Place drained beans in a large bowl and mash beans with a potato masher. Add beef, onion, chili powder, cumin oregano, salt and pepper; mix to combine.
  • Shape into 4 burgers and grill, broil or pan-fry until cooked through.
  • Place burgers on buns and serve.

Nutrition Facts : Calories 332.5, Fat 10.7, SaturatedFat 4, Cholesterol 55.3, Sodium 790.6, Carbohydrate 32.9, Fiber 5.5, Sugar 3.2, Protein 25

1 cup canned black beans, rinsed and drained
3/4 lb lean ground beef
1/4 cup diced red onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
4 hamburger buns

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