Post by applecrisp1 on Oct 2, 2019 13:18:45 GMT -5
The thread about the Beyond Burger and Awesome Burger made me think its been awhile since I've made a black bean burger or veggie burger.
I've tried a few that I've liked but I've had issues with many of the black bean burgers falling apart. But I worked around that. I was on a TJ's Quinoa Burger kick for awhlle but I think I just had them too often so taking a break from those (clearly not homemade but that's fine, super convenient and pretty good for a quick meal).
And I think a burger with chickpeas (kind of like a falafel would be good). Topped with a tahini sauce and.....
I also have had lots of problems making bean burgers because they always seemed to fall apart. However, when I use the Skinnytaste recipe for black bean burgers, I have great success. I don't freeze them prior to cooking them, but I am pretty sure that I put the mixture in the fridge for a bit prior to forming the patties. It has been a while since I have made them, so my memory is a bit hazy. Also, I add additional spices like chili powder, garlic powder, etc. and I think I added some white onion and maybe a little bit of cheddar cheese. And for the chipolte mayo, I did not use mayo, but used Greek yogurt instead.
16 oz can black beans (rinsed and drained) 1/2 red bell pepper (cut into 2 inch pieces) 1/2 cup chopped scallions 3 tbsp chopped cilantro 3 cloves garlic (peeled) 1 jumbo egg 1 tbsp cumin 1/4 to 1/2 tsp kosher salt 1 tsp hot sauce 1/2 cup quick oats (use gf oats for gluten free) 4 whole wheat 100 calorie buns (Martin's*) 1 small hass avocado (sliced thin)
Combine mayonnaise and chipotle, set aside. Dry the beans well after washing, extra moisture will keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans. Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats) Freeze at least 2 hours before cooking or keep frozen until ready to cook. Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side. If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.
Post by emptynestmom on Oct 3, 2019 12:28:26 GMT -5
I found this recipe and we really like them...I have successfully frozen them for future use...and I did not use 1 cup mixture per burger seemed like way too much
The Ultimate Wild Rice Burgers The recipe comes from the Duluth Grill Cookbook. (Pinch of Yum Blog)
Ingredients 5 cups wild rice, cooked – see notes (1 ½ cup uncooked) 1 cup fresh mushrooms, finely diced (can add more just keep rest of recipe the same) 4 eggs 1 1/2 cups mayonnaise 1 cup panko (breadcrumbs) 4 teaspoons cumin 1 teaspoon each salt, pepper, and garlic powder 1/2 teaspoon cayenne (optional, to taste, for heat) oil for the pan
Instructions Mix all ingredients. Using a 1-cup measuring cup, scoop up rice mixture and form into patties. If the mixture is too wet, just add another 1/2 cup of panko or pop it in the fridge for a few minutes to help it stick together. Heat a little bit of oil over medium high heat. Add the patties and pan fry until nicely browned on both sides. Top with slices of Muenster cheese. Serve on a bun (or not!) with barbecue sauce, hot sauce, magic green sauce, ALL THE SAUCE. Also arugula, avocado, and beyond. Notes To make ahead or gift to someone, just freeze the burgers on a sheet
EmptyNestMom Grandma Pam to 4
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