Mini Black Bean Burgers Recipes

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BLACK BEAN BURGERS



Black Bean Burgers image

Even meat-lovers will devour our hearty, vegetarian black bean burgers featuring Cuban seasonings. They're ready in only 25 minutes.

Provided by Paula Jones

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 10

1 can (15.5 oz) Progresso™ black beans, drained, rinsed
1 tablespoon Cuban seasoning
1/2 onion, finely chopped
1 red bell pepper, finely chopped
1/2 cup Progresso™ plain bread crumbs
1 egg
4 burger buns, split
1 medium avocado, pitted, peeled and sliced
1 lime, cut into wedges
Fresh cilantro, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • In medium bowl, place beans; mash with fork. Add Cuban seasoning, onion and bell pepper. Mix well. Add bread crumbs and egg. Mix well.
  • Shape mixture into 4 patties, each about 4 inches in diameter. Place on cookie sheet.
  • Bake 10 minutes; turn over. Bake 5 minutes longer.
  • Place patties on bottoms of buns. Top each with 2 slices avocado, a squeeze of lime juice, cilantro and top of bun. Serve with lime wedge on side.

Nutrition Facts : ServingSize 1 Serving

MINI BLACK BEAN BURGERS



Mini Black Bean Burgers image

Spicy veggie burgers--a tasty meatless option that is quick to make. So flavorful, there's no need for meat! Fun to serve the small "burgers" on corn tortillas with fresh fixings--you'll want more than one.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 10

2 tablespoons vegetable oil
1/4 cup finely chopped red onion
1 teaspoon finely chopped garlic
1 can (15 oz) black beans, drained, rinsed
1 tablespoon chopped pickled jalapeño chiles
1/4 cup Food Should Taste Good™ peppercorn blend brown rice crackers, finely ground
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup whole kernel corn (thawed, if frozen)

Steps:

  • In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cook red onion in oil 1 to 2 minutes or until softened. Add garlic, and cook 30 seconds. Remove from heat; cool slightly.
  • In large bowl, mix black beans, chiles, ground crackers, chili powder, cumin, salt and onion mixture. Using potato masher or fork, mash mixture, allowing some chunks to remain. Stir in corn. Shape mixture into 10 balls, using hands or 1-oz scoop. Flatten each ball to form a patty.
  • Using same skillet, heat remaining oil over medium heat. Working in batches, cook burgers abut 2 1/2 minutes on each side or until lightly browned. Keep burgers warm while cooking remaining burgers. If desired, serve on tortillas or slider buns.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Mini Burger, Sodium 220 mg, Sugar 1 g, TransFat 0 g

MINI BURGERS



Mini Burgers image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/2 cup ketchup
1/4 cup yellow mustard
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Cajun seasoning
4 tablespoons grapeseed oil
4 tablespoons unsalted butter
12 slider buns
Twelve 3-ounce burger patties
Salt and pepper to taste
Salt and pepper to taste
12 slices American cheese
24 slices Roma tomato
3 cups shredded romaine lettuce

Steps:

  • For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients.
  • For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown.
  • Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary.
  • Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers.

THE BEST BLACK BEAN BURGER



The BEST Black Bean Burger image

The BEST Black Bean Burger recipe is fast and easy, with fresh ingredients and so flavorful that you won't miss the meat one bit.

Provided by Lauren Allen

Categories     Main Course

Time 25m

Number Of Ingredients 16

15 ounce can black beans (, drained and rinsed)
1/2 green bell pepper
1/2 small onion
2 cloves garlic (, peeled)
1 large egg* (, beaten)
2/3 cup whole wheat breadcrumbs
1 Tablespoon chili powder
1 teaspoon cumin
salt and freshly ground black pepper (, to taste)
4 hamburger buns
desired burger toppings: lettuce, tomato, etc.
1 cup mayonnaise
2 chipotle peppers in adobo sauce
1 Tablespoon adobo sauce ((from can of chipotle peppers in adobo sauce))
2 teaspoons lime juice
salt and freshly ground black pepper

Steps:

  • Mash black beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
  • Puree Veggies: Place bell pepper, onion and garlic in a food processor and process until finely minced.
  • Strain: Transfer pureed veggie mixture to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
  • Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
  • Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.

Nutrition Facts : Calories 149 kcal, Carbohydrate 28 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 445 mg, Fiber 8 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

MEATLESS BLACK BEAN BURGERS



Meatless Black Bean Burgers image

We are not vegans, but we do have Meatless Mondays in our house and these meatless burgers are the favorite for Gold Arch addicts. Serve with sweet potato fries.

Provided by LOLITA LEE

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 2h45m

Yield 8

Number Of Ingredients 23

2 (15 ounce) cans black beans, rinsed and drained
1 cup bread crumbs
½ cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
1 medium onion, finely chopped
2 large eggs
2 tablespoons hickory-flavored barbecue sauce
2 tablespoons nutritional yeast
2 tablespoons salt
1 tablespoon olive oil
1 tablespoon taco seasoning
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon chili sauce
1 tablespoon vegetable oil, or as needed
6 tablespoons mayonnaise
1 tablespoon vegan bacon bits
1 tablespoon relish
1 teaspoon apple cider vinegar
1 teaspoon tomato paste
8 slices Monterey Jack cheese
8 large hamburger buns, split and toasted

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.

Nutrition Facts : Calories 660.8 calories, Carbohydrate 78.4 g, Cholesterol 75.7 mg, Fat 27.3 g, Fiber 12.1 g, Protein 26.1 g, SaturatedFat 8.8 g, Sodium 3197.5 mg, Sugar 4.5 g

MINI BLACK JACK BURGERS



Mini Black Jack Burgers image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 12 mini burgers

Number Of Ingredients 21

1 1/2 pounds ground turkey
Kosher salt and cracked black pepper
1/2 cup shredded Monterey Jack cheese
1 teaspoon Dijon mustard
1 dash Worcestershire sauce
Blackening Spice, recipe follows
Olive oil, for cooking
12 soft dinner rolls, split
2 Roma tomatoes, sliced
Special Sauce, recipe follows
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 teaspoon Sriracha
1 teaspoon pickled relish
Juice of 1/2 lemon

Steps:

  • Heat a large cast-iron griddle over medium-high heat.
  • Add the ground turkey to a large mixing bowl and sprinkle lightly with salt and pepper. Stir in the cheese, mustard and Worcestershire sauce and mix until combined. Form the meat mixture into 12 equal patties. Sprinkle both sides of the patties with the Blackening Spice.
  • Brush the griddle with some olive oil using a clean tea towel. Cook the burgers for 3 to 4 minutes per side. Serve on split rolls topped with the tomatoes and Special Sauce.
  • Whisk together the salt, black pepper, cayenne pepper, garlic powder and onion powder, and transfer to a small plate.
  • Combine the mayonnaise, ketchup, mustard, Sriracha, relish and lemon juice in a bowl.

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