How to Make Black Bean Veggie Burgers | Allrecipes.com
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Watch how to make truly tasty vegetarian burgers. Healthy black beans give these burgers some heft, and garlic, chili powder, cumin, and chili sauce add tremendous flavor. They're excellent baked in the oven or grilled outside on the barbeque. Top them with all the fixings. You'll forget all about frozen veggie burgers.
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Vegetarian Black-Bean Chili - Martha Stewart
Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
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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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Ground Flax Seed -
Black Beans -
Panko Bread Crumbs -
Vegan Worcestershire sauce -
Cumin -
Chili powder -
Sriracha sauce -
Garlic powder -
Smoked paprika -
Olive oil -
How to Make Black Bean Burgers
FULL RECIPE BELOW
Tired of the same old meal then why not try this Quinoa Black Bean Burger perfect for vegetarians or lovers of quinoa and black beans.
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BLACK BEAN BURGER RECIPE:
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 5
INGREDIENTS:
1 (15 ounce) can black beans, rinsed and drained
1/4 cup quinoa
1/2 cup water or vegetable stock
1/2 cup bread crumbs
1/4 cup small diced yellow bell pepper
2 tablespoons small diced onion
1 large clove garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon hot pepper sauce (such as Frank’s RedHot®)
1 egg
3 tablespoons olive oil
DIRECTIONS:
1.Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
2.Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
3.Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
4.Form the black bean mixture into 5 patties.
5.Heat the olive oil in a large skillet.
6.Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.
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Black Bean Veggie Burgers Recipe (serves 4)
In a mixing bowl, add and toss
1/4 cup olive oil
2 sliced sweet potatoes
1 tsp garlic powder
2 tsp chili powder
1 tsp kosher salt
Place on a pan lined with aluminum foil, skin-side down, bake at 375º F for 20-25 minutes until crispy.
in a pan saute
1-2 tbsp olive oil
1/2 finely chopped onion, saute 1 min, then add
1/2 cup grated carrots
1/4 cup grated zucchini
2 cloves minced garlic
pinch of salt
saute together, set aside.
In a large mixing bowl add 1 can of black beans (non rinsed), mash until a paste forms, add 1 more can of beans, mash lightly to preserve texture and color.
Add the cooked vegetable
2 tsp chili powder
1 tsp cumin
1 egg
1/2 cup oat flower
1 tbsp chopped cilantro
1 tsp kosher salt
mix until the batter forms. Mold into patties, fry in a hot cast iron pan, 5 minutes each side.
Serve on favorite bun with condiments.
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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