Mega Bea Po Burger Recipes

Steps:

• Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
• Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
• While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Steps:

• Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper and/or cooking spray.
• Measure and pack 1 cup of cooked mashed sweet potatoes and put into a medium size bowl. Drain off any excessive water,.
• Measure 1 cup of pre-cooked dry northern beans and put into a second bowl. Using a spoon or fork, remove as much water as possible from the white northern beans in order to extract excess moisture and maintain the desired consistency of the burger mixture.
• Dice and finely chop ¼ cup of Vidalia onions put aside into a small container.
• Combine the white northern bean mixture into the bowl of mashed sweet potatoes. With a fork, mix the sweet potatoes and white northern beans together. Slowly fold in the chopped onions.
• Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
• Add in the rest of the spices and optional seasonings as desired.
• Finally, add 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
• Divide the mixture into 6-8 equal parts. Take a spoon and put a portion of the mixture onto the baking sheet for each patty. Mash each patty down into a round form with a spoon/fork. Make sure that you allow enough space between the patties so they do not stick to each other.
• Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes. Make sure to check each patty no more than 15 minutes after they start baking. Flip the patties over with a spatula when they start to turn brown and firm. Recheck the patties again in another 10-15 minutes, and remove when done to your liking!
• Special note: (If you want a crispier veggie burger, put them under the broiler (checking frequently) for no more than 5 minutes.).

Steps:

• Lightly mash beans in a large bowl, leaving some whole. Add carrot, chili powder, oregano, breadcrumbs, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Divide mixture into 4 portions and form into patties.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add patties and cook, undisturbed, until bottom forms a browned crust and most of oil is absorbed, 10 to 12 minutes. Flip patties and add remaining 1 tablespoon oil to pan, swirling to coat bottom. Cook, undisturbed, until browned on other side and heated through, 8 to 10 minutes. Serve on buns with accompaniments.

Steps:

• Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper and/or cooking spray.
• Measure and pack 1 cup of cooked mashed sweet potatoes and put into a medium size bowl. (If pre-packaged, put the bowl of sweet potatoes into the microwave for about a minute to reach lukewarm temperature, and then set the bowl aside).
• Measure 1 cup of frozen black eye peas and put into a microwavable bowl. Defrost the black eye peas in the microwave approximately 2-4 min (based on oven wattage) until they are soft, but not mushy. Mash the black eye peas with a fork and put the bowl aside for a minute.
• Dice and finely chop ¼ cup of red onions put aside into a small container.
• Combine the black eye pea mixture into the bowl of mashed sweet potatoes. With a fork, mix the sweet potatoes and black eye peas together. Slowly fold in the chopped onions.
• Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
• Add in the rest of the spices and optional seasonings if desired.
• Finally, add 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
• Divide the mixture into 4-6 equal parts (see note below). Take a spoon and put a portion of the mixture onto the baking sheet for each patty. Mash each patty down into a round form with a spoon/fork. Make sure that you allow enough space between the patties so they don't stick to each other.
• Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes. Make sure to check each patties no more than 15 minutes after they start baking. Flip the patties over with a spatula when they start to turn brown and firm. Recheck the patties again in another 10-15 minutes, and remove when they are done to your liking!