Barbecue Bean Burgers Recipes
BARBECUE BEAN BURGERS
I've looked at other bean burger recipes on Zaar, but none can quite compare. This is a yummy concoction with its own BBQ sauce, but you can of course use bottled.
Provided by ladyroseofrohan
Categories Lunch/Snacks
Time 45m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak beans and bring to a boil unless canned. Drain and rinse well.
- In mixing bowl, slightly mash beans and set aside.
- Heat 1 tablespoon oil in skillet and cook onion 3-4 minutes. Mix in beans, yeast, carrot, bread crumbs, and seasoning. Mix until binds well.
- With wet hands, divide into 6 parts and form into burgers. Put flour on a plate and coat burgers.
- For sauce, mix all ingredients until well blended.
- Cook burgers on grill 3-4 minutes each side, brushing with oil from time to time. Serve on buns with a spoonful of BBQ sauce.
Nutrition Facts : Calories 378.2, Fat 16.4, SaturatedFat 2.4, Sodium 878.6, Carbohydrate 51.1, Fiber 8, Sugar 10.3, Protein 10.7
GRILLED BEAN BURGERS
These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you'd buy at the supermarket. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat., In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties. , Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa.
Nutrition Facts : Calories 305 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 736mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges
JALAPENO-RED BEAN-BBQ BURGERS
Moist, delicious vegetarian alternative to boring frozen veggie burgers. These are easy to make and taste wonderful on whole-grain buns with some cheddar cheese, tomato and lettuce for crunch. Be watchful while cooking these ... the sugar content in the barbecue sauce can cause the burgers to blacken kind of quickly. Tastes great on the grill, too ... just keep an eye on them!
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in nonstick skillet over medium heat.
- Add next onion, plum tomato, jalapeno, garlic and chili powder; sauté 5 minutes.
- Cool slightly.
- Using fork, coarsely mash beans in bowl.
- Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
- Shape mixture into four 1/2-inch-thick patties.
- (Can be prepared 4 hours ahead. Cover and chill.) It will look as though these little burgers will just fall apart and turn to mush, but they stay together really well once they"hit the pan"!
- If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat.
- If pan-frying, heat a little olive oil over medium heat.
- Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
- Place burgers on buns.
- Serve with more barbecue sauce, and cheese, tomato, lettuce, avocado, or whatever topping you like!
More about "barbecue bean burgers recipes"
SMOKY BBQ BLACK BEAN BURGER - MINIMALIST BAKER
From minimalistbaker.com
- Preheat oven to 350 degrees F (176 C) and spread rinsed, dried black beans onto a parchment-lined baking sheet. Bake beans for 6 minutes. Then add pecans to the baking sheet and bake for 10 minutes more. The nuts should be fragrant and golden brown (be careful not to burn), and the beans should appear dry and cracked open (this way, they do not become mushy in the burger mix). Set aside to cool. Increase oven temperature to 375 degrees F (190 C).
- In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add oil (or water) and the sweet potato. Cover and cook for 3-4 minutes, turning heat down if the potatoes are browning too quickly. Once browned on the underside, flip and cook for 3-4 minutes more or until tender and golden brown. Remove from the pan.
- To the still-hot pan, add the sliced mushrooms and coconut aminos (optional - sub a little salt otherwise) and cook on medium/medium-high for about 4-5 minutes, stirring frequently, or until they’re browned, fragrant, and cooked down to half their size. Set aside.
THE BEST BLACK BEAN BURGERS I’VE EVER HAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
- To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
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