BLACK BEAN BURGERS
Take a bite out of Sandra Lee's Black Bean Burger recipe from Sandra's Money Saving Meals on Food Network for a budget-friendly vegetarian meal from the grill.
Provided by Sandra Lee
Categories main-dish
Time 27m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- Heat a grill or grill pan over medium-low heat.
- In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
- Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
- Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.
BLACK BEAN BURGERS
"Before I met my husband, I was a vegetarian. I don't make many meatless dishes on our cattle ranch, but I still love this one."
Provided by Ree Drummond : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mash the beans.
- Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
- Make the burger mixture.
- Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.
- Form the patties.
- Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.
- Cook the burgers.
- Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted.
- Top the burgers.
- Combine the mayonnaise and some hot sauce in a small bowl. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.
BLACK BEAN BURGERS
Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you've probably never had - and you may just find yourself eating "better."
Provided by Mark Bittman
Categories easy, lunch, quick, burgers, main course
Time 45m
Yield 8 small burgers, 4 supersize
Number Of Ingredients 11
Steps:
- Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
- Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
- Stir in the cilantro, and let sit for 5 minutes.
- Shape into 4 large or 8 small patties; let them sit for 5 minutes.
- Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 0 grams
BLACK BEAN BURGERS
My son encouraged me to come up with a good veggie burger for him, and he gave this recipe a triple A+! Not only are they moist and flavorful, but they're very easy to freeze. Now, like my son, I prefer them over meat burgers. -Clara Honeyager North Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large microwave-safe bowl, combine the mixed vegetables, onion and red pepper. Cover and microwave on high for 2 minutes or until crisp-tender. , Coarsely mash 3/4 cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, egg, salt and pepper. Stir in vegetable mixture and remaining black beans. Shape into six 5/8-in.-thick patties., In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa.
Nutrition Facts : Calories 381 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 841mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 9g fiber), Protein 14g protein.
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