2 lb Ground beef 1 md Onion 1/2 c Catsup 1 ts Worcestershire sauce 1 cn Kidney beans 1 ts Garlic powder 1 ts Chili powder Salt and pepper Brown ground beef and onion. Add catsup and Worcestershire sauce. Simmer for 20 minutes. Add kidney beans, garlic powder, chili powder and salt and pepper to taste. Simmer for 30 minutes. Serve on toasted bun and tip with cheese. Randy Rigg
How To make Bean Burger's Videos
vegan veggie burgers *that don’t fall apart*
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THE BEST VEGAN BEAN BURGERS.. high protein!
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THE BEST VEGAN BURGERS PACKED, MEXICAN FLAVOURS!
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Hey its Gaz! in today video I show you how to make my favourite & the best vegan burger recipe I have! These bean burgers have Mexican flavours running through them & are served with guacamole & salsa. Vegan burgers are a great way to get non vegans interested in vegan food. These vegan bean burgers are super high protein too. Enjoy making my burgers, big love Gaz Oakley - @avantgardevegan
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How to Make The Best Vegan Black Bean Burgers
Throw away every other black bean burger you’ve tried because these vegan black bean burgers have all the classic tastes you love about traditional beef burgers.
These burgers are: *insanely easy to make *read in under 30 minutes *completely vegan *egg and dairy free *Can be Top 8 Free (discussed in post)
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Ultimate 10-Ingredient Kidney Bean Burger.
Today was a cheat day so I made this indulging kidney bean burger for lunch (and LOVED it). The patties are crispy on the outside, and soft + juicy on the inside.
Full recipe:
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BEST Veggie Burger~vegan/gluten free~no weird ingredients
This veggie burger is so tasty, even carnivores will love them! The ingredients are so simple you probably already have them. Original recipe does have gluten, but watch the video to find out how to make them gluten free!
Full printable RECIPE:
INGREDIENTS
50 grams carrot half medium 50 grams celery 1 small stalk 100 grams onion 1 medium 1 clove garlic 1½ teaspoons salt 2 cups quick cooking oats ½ cup whole wheat flour 1 teaspoon Italian herbs dry ½ teaspoon black pepper 1 - 19 fl. oz. can black beans drained but not rinsed 1 teaspoon soy sauce
INSTRUCTIONS
Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic. Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables. Set aside. In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined. Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy. Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary. When you are ready to cook the burgers, shape the mixture into 6 patties. Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid. Cook low and slow for 15 minutes on each side, checking frequently to prevent burning. By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly. Serve on buns with your favorite condiments.
OVEN FRIES RECIPE:
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