Bean Loafbean Patties Any Kind Of Bean Recipes

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.

Steps:

• Start the patties: Heat oven to 350 degrees. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut squash with oil, season generously with salt and pepper, and place flat side down on a parchment-lined baking sheet. Roast until the skin is sunken and a fork passes through easily, 30 to 40 minutes.
• While the squash cools, add the cornmeal, baking powder, 1 teaspoon salt and ½ teaspoon pepper to a large bowl; whisk to combine. Scrape and remove ¾ cup squash from its skin with a fork and add to bowl (the remaining squash will keep, refrigerated, for 3 to 4 days). Add the beans, onion, sunflower butter, garlic and dried sage. Stir to combine, then transfer the mixture to a food processor and pulse until uniform. (Though a food processor yields better results, you could also simply mash the ingredients with a masher or your hands until well incorporated.) The mixture should be thick and pliable; if not, add more cornmeal, 1 tablespoon at a time, and mix thoroughly. Cover the mixture and let rest in the fridge for 10 minutes until slightly firmer.
• While the mixture chills, make the aioli: In a small bowl, combine the chopped raspberries, mayonnaise, maple syrup and sage until well mixed. (Makes 1⅓ cups.) Cover and refrigerate while you cook the patties.
• Finish the patties: Remove the cornmeal mixture from the fridge. Line a large baking sheet with parchment paper. Using 1 heaping tablespoon (with almost 2 tablespoons of the cornmeal mixture) at a time, begin to shape small 1½- to 2-inch balls, adding them to the prepared baking sheet and pushing each to flatten slightly. Continue until all the dough is used; you should have about 24 patties. Bake on the prepared baking sheet for 20 to 30 minutes, until golden brown and crisp. Allow to cool for 10 minutes before serving with aioli.

Steps:

• In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.