Best 5 Black Bean Veggie Burgers With Greek Mayo Recipes

HOMEMADE BLACK BEAN VEGGIE BURGERS

Steps:

• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
• In a medium bowl, mash black beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
• In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

MEATLESS BLACK BEAN BURGERS

Steps:

• Puree black beans in a food processor, or mash with a fork.
• Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
• Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
• Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
• While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
• Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

BLACK BEAN AND SOY VEGGIE BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Blend shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic in a blender or food processor until smooth; transfer to a bowl.
• Stir wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and salt into bean mixture; form into 7 patties and place on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip and continue baking until patties are lightly browned and cooked through, about 20 more minutes.

BLACK BEAN VEGGIE BURGER

Steps:

• Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
• Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
• To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
• Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.

BLACK BEAN VEGGIE BURGERS

Steps:

• In a small bowl, combine the egg, chili powder, cumin and chili sauce.
• In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
• Add beans and egg mixture, pulse until combined. Transfer to a bowl.
• Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
• Divide into four burgers. Grill or freeze for later use.
• Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.