| recipelover
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Someone asked about a recipe for them and I thought that I would create a new link for all of you to add your recipes for bean burgers and also veggie burgers. I will include a link in my recipe summary in the Vegetarian section of Main Dishes. I will also mention this link in the Burger section.
To get this link started, here are a few that I found when doing a search (and just some links to bean burger recipes at the bottom):
Bean Burgers, P1 [posted by Ph.D 2 B]
· Mash up cooked kidney beans (drain juice if canned). Stir in one chopped green pepper and a teaspoon of chilli powder. Mix in crushed cornflakes (need SB friendly alternative) or similar crumbs until the mixture is dry enough to make a patty.
· Heat one or more patties in the oven for about 10 minutes and serve on a bun with salsa or mayo, lettuce, tomato. Extra patties can be frozen and heated later. They look ugly but they smell and taste great.
Bangkok Bean Burgers With Peanut Cilantro Sauce, P2 (carrots!) [posted by surfer376]
[url=http://www.interlog.com/~john13/recipes/burgers.htm[/url]
** make changes to make it SBF
1 lb firm tofu
2 cups cooked black beans, well drained
3/4 cup quick-cooking oats, uncooked **
1/2 cup red onion, finely chopped
1/2 cup carrots, finely grated
1 tsp plus 1 tsp grated fresh ginger root
2 tsp tarmari or soy sauce
2 tsp packed brown sugar **
2 cloves garlic, minced
1 to 3/2 tsp red pepper flakes
vegetable oil
flour for dusting
thin slices peeled cucumber
Squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix well. Lightly brush both sides of patties with vegetable oil and dust with flour. Brush gill rack with oil. Cook over medium-hot coals about 4 minutes on each side. Serve on toasted buns and top with Peanut Cilantro Sauce and cucumber slices.
Peanut Cilantro Sauce:
3 Tbs natural crunchy peanut butter
3 Tbs fresh lemon juice
1/4 cup fresh cilantro, minced
In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to combine.
Mexican Black Bean Burger, P2
http://www.grouprecipes.com/8045/kick-ass-mexican-black-bean-burger.html
15 ounce can of black beans, drained and rinsed
1/2 a red bell pepper, diced fine
1/2 small red onion, diced fine
1 clove garlic, minced
1 egg
1 Tbsp chili powder
1 tsp. chipotle powder
3/4 cup panko breadcrumbs (can use regular)
Preheat your grill
In a medium bowl, mash black beans with a fork until it's paste-like
Add chopped vegetables
Crack an egg over everything
Toss in your spices
Mix slowly and incorporate panko until it takes form
Divide into 5 equal portions and form patties
Wrap in tinfoil
Grill for 10 - 15 mins until good crust forms on the outside
Serve on a toasted onion bun (whole wheat) spread with yellow mustard. Top with sharp cheddar, sliced red onion, sliced tomato, few leaves of cilantro and drizzle with bbq sauce.
Spiced Black Bean Burgers, P2
http://www.epicurious.com/recipes/food/views/654
1 15- to 16-ounce can black beans, rinsed, drained
1/3 cup chopped red onion
1/4 cup dry breadcumbs
2 tablespoons plus 1/2 cup bottled chunky salsa
1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce (such as Tabasco)
Vegetable oil
2 whole wheat hamburger buns
Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.
Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side. Grill cut sides of buns until lightly toasted, about 1 minute. Transfer burgers to bottom halves of buns. Spoon 1/4 cup salsa over each. Cover with tops of buns.
Moon Time's Anasazi Bean Burger:
http://www.wedonthaveone.com/anasazi_recipe.htm
Easy Bean Burger recipe:
http://jeenaskitchen.blogspot.com/2007/11/easy-bean-burger-recipe.html
Meatless Burger recipes:
http://www.cdkitchen.com/recipes/cat/278/0.shtml
Bean Burger recipes from allrecipes.com:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=Bean%20Burgers
Veggie Burger recipes from allrecipes.com:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=Veggie%20Burgers
Veggie Burger recipes:
http://www.johnrussell.name/recipes/burgers.htm |
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Thu May 08, 2008 1:27 pm |
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| sprouts
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These are from Mark Bittman's "How to Cook Everything Vegetarian" and they're awesome. I had to add a bit more oats to it than it calls for, as I think my beans were wetter than usual, even though I used home-cooked ones rather than canned.
Simplest Bean Burgers, P2
2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
1 medium onion, quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chili powder or spice mix of your choice
Salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed
1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.
Simplest Vegan Bean Burger. Many options: Omit the egg, obviously. Add 1/2 cup mashed sweet potatoes; or 1/2 cup cooked oatmeal or short-grain brown rice; or 1/4 cup miso or 1/2 cup tofu.
Bean-and-Cheese Burger. As a flavor-adder, cheese can't be beat, plus there are two bonuses: You don't have to mess with melting cheese on top of the burger, and—for the most part—it acts as a binder. Add 1/2 to 1 cup grated Parmesan, cheddar, Swiss, Jack, mozzarella, or other cheese to the mix (you can omit the egg if you like).
Bean-and-Spinach Burger. Of all the veggies you can add to a burger, I like spinach. You can leave it uncooked and just shred it if you prefer (figure about 2 cups), but this gives better results; it's great with a little garlic added: Squeeze dry and chop about 1 cup cooked spinach (you'll need about 8 ounces of raw spinach to start, or you can use frozen spinach); add it to the mix and proceed with the recipe.
Bean-and-Veggie Burger. Many options, but don't overdo it or the burger will fall apart: Add up to 1/2 cup carrots, bell peppers, shallots, leeks, celery, potato, sweet potato, winter squash, zucchini, or a combination. Cut into chunks as you do the onion and grind with the beans or shred or mince and add afterward.
High-Protein Bean Burger. The soy gives it just a little boost: Instead of rolled oats, use rolled soy (soy flakes). |
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Thu May 08, 2008 6:07 pm |
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