Coconut And Mango Black Bean Veggie Burgers Recipes

Steps:

• For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
• For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice.
• Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve.

Steps:

• Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks.
• Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
• Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
• Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
• Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
• Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!

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.

Steps:

• Place oatmeal in bowl; add black beans. Using a potato masher, mash the two together. Add the rest of the ingredients, except the last 2 T of coconut oil. (You'll need them for frying.) Mix well to combine.
• Form into patties (4 dinner size, 6 lunch or snack size).
• Fry in a griddle until the center is hot (about 4 minutes each side) Load them up in a sandwich with your favorite fixings. Bon appetit!