Black bean, brown rice, and roasted cashew burgers
Hands down my favorite black bean burgers. Chopped roasted cashews and panko give them amazing texture and jalapeños give them the perfect amount of heat!
Black Bean & Corn Veggie Burger Recipe
Happy Labor Day! Today I'm going to show you how to make a delicious vegetarian burger. It's a black bean and roasted corn veggie burger filled with flavor and a great option for lunch, dinner, BBQs or parties. Better yet, I've topped this burger with some to-die-for baked avocado fries and chipotle aioli. Mmmm....best burger ever!
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29 ounces can of black beans
1 cup bread crumbs
1/3 cup red onions, minced
3 cloves garlic, minced
⅓ cup chopped cilantro
1 egg
1/2 teaspoon salt
Pinch cracked pepper
1 cup roasted corn
Olive oil
4 slices Cheddar
4 hamburger buns
Tomatoes, sliced
Lettuce
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So here is a little pro tip on making bean-based veggie burgers. If you are using canned beans, you must roast them. It removes a lot of the excess water, making the burgers significantly less mushy, and a lot more enjoyable.
So drain and rinse the 29 ounce can of black beans, then spread the beans out in a single layer on a parchment-lined baking sheet. Roast the beans in a preheated oven for 20 minutes at 350°F.
Add the roasted black beans to your food processor.
Add in the 1 cup of breadcrumbs, 1/3 cup chopped red onion, 3 garlic cloves, 1/3 cup chopped cilantro, 1/2 teaspoon salt, a pinch of cracked black pepper, and the egg. Pulse until well combined.
Here’s another pro tip, you can save yourself some chopping and only use the food processor. Just chop up the cilantro, red onion, and garlic in the processor before adding the beans or any other ingredient. I list how the items need to be prepped in case you don’t have a food processor. In that scenario, you will have to mash the beans yourself. In fact the burgers you see here were made this way, just to prove you don’t need a processor.
Transfer the mixture to a large mixing bowl and fold in the 1 cup of roasted corn. If you are going to roast your own corn, here is a great tip on how to buy corn and another on how to easily husk corn.
Using a biscuit cutter, create the veggie burger patties. Simply add some of the black bean mixture to a cutter, pressing it down, to form a tight veggie burger. I made mine on the thicker side but you can probably get six patties out of this recipe if you wanted.
Warm some olive oil up in a cast iron skillet and fry the patties on both sides until golden brown. I did this over a medium heat and it took about a minute or so to cook them. Melt cheese over the top, unless you are vegan…speaking of which, you can leave the egg out and make the patties vegan.
Add in the usual burger fixins and you are ready to go. Look at this delicious burger! Yes, I topped mine off with avocado fries. You are going to want them, trust. Oh, I also used a chipotle sauce which is just mayo and adobo sauce mixed together to taste.
Enjoy!
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Black Bean & Chickpea Veggie Burger | How to Make this Easy and Quick Vegan Burger
This Black Bean and Chickpea burger is one of the most flavorful burger you will ever make and eat. It is also one of the easiest recipe you will make.
For full recipe and written measurements check out at ⬇⬇
Even though it is vegan, this healthy, nutritious bean burger is packed with amazing flavor and taste. You can eat it even with the burger roll if you want.
Rice Bean Burgers: Co+op Kitchen
Make your own rice bean burgers with Hilah Johnson.
Serves 4
Prep time: 20 minutes
Ingredients
• 11/2 cups cooked black beans, drained and rinsed
• 1/2 cup sunflower seeds
• 1/2 cup cooked brown rice
• 1/2 cup quick oats
• 1 tsp. red wine vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. water
• 2 Tbsp. whole wheat flour
• 1/2 tsp. cumin
• 1 tsp. chili powder
• Salt and pepper to taste
• 1/2 cup red onion, minced
• 1/2 cup sweet potato, grated
• 1/2 cup breadcrumbs
• 1--2 Tbsp. vegetable oil, for cooking
Preparation
1. Place the beans into a medium-sized bowl. Using a potato masher or large spoon, mash beans to a coarse paste.
2. Add the remaining ingredients (except the bread crumbs and oil) and mix well. If mixture is dry, add a little more water until mixture binds together.
3. Shape the sticky bean mixture it into four large patties. Coat both sides of the patties in the bread crumbs and set aside.
4. Heat the oil in a nonstick skillet over medium-high heat, and fry patties 1--2 minutes on each side until very crisp and brown.
Serving Suggestion
Serve on whole wheat buns with your favorite burger fixings. Try chutney or salsa as a topping.
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