Sunnys Black Bean Burgers Recipes

SUNNY'S BLACK BEAN AND HAM EGGS BENEDICT

Steps:

• For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture. Stir in the corn, oatmeal, taco seasoning and garlic. Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper. Fold in the egg. Cover the bowl and refrigerate for 15 minutes to hydrate the oats.
• In a large nonstick pan, heat the oil on medium heat. When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls. Drop them into the pan, then press each into a patty shape with a spatula. Cook on one side until golden and a bit crisp, about 8 minutes. Flip and cook on the other side until slightly crisped, 5 to 8 minutes more. Remove to individual serving plates.
• For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt. Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts. Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in. Taste and adjust with salt if needed. Keep warm on the double boiler.
• Divide the ham into 4 servings and place a portion on top of each black bean patty. Top each with an egg, drizzle over the sauce and sprinkle with pickles. Sprinkle the plate with cilantro and tomatoes. Serve warm.

VEGAN BLACK BEAN BURGERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
• Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
• Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
• Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
• Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

BLACK BEAN BURGER WITH AN EGG ON TOP

Steps:

• Put beans in a colander set over a bowl and drain well. (Reserve juices for another purpose or discard.) Pat the beans dry with paper towels, then mash them a bit with a wooden spoon or potato masher, but leave them chunky.
• Transfer beans to a large bowl with the rice and toss together. Add chopped cilantro, serrano chile, scallions, chipotle powder, cumin and pinch of cayenne, to taste. Season generously with salt and mix well to incorporate.
• Add the egg to the cornstarch solution and beat together, then drizzle it all over the bean mixture and mix well to distribute.
• Form mixture into six thick patties of equal size. Each patty should weigh about 4 1/2 ounces. Place patties on a baking sheet and place in freezer for 10 minutes to firm. (For a firmer mixture, prepare a day in advance of cooking and refrigerate.)
• Heat oven to 350 degrees. Add 1/2-inch oil to a heavy skillet over medium heat. Dust patties lightly on both sides with fine cornmeal. (It's OK if they are slightly frozen.) When oil is shimmering, slip the patties into the pan; work in batches to avoid crowding, or use two pans. Fry the burgers gently, about 3 minutes per side until nicely browned, adjusting heat as necessary. Transfer burgers to a baking sheet and let them crisp further for about 20 minutes in the oven (or let them cool and reheat later).
• Meanwhile, fry the eggs, if using. Put a sunny-side-up egg on top of each warm burger, and serve on buns or warm plates with lettuce and condiments, if using. Garnish with cilantro sprigs.

BLACK BEAN & CORN BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Once mashed, add the bread crumbs and mix to combine.
• Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
• Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
• Enjoy!