Anyone have any good recipes for beanburgers?!
Answers:
Ingredients
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* 2 tbs olive oil plus more for frying the burgers
* 1 onion, chopped finely
* 2 cloves garlic, sliced finely
* 1 tsp cumin seeds (optional)
* 2 tbs chopped parsley (coriander is a tasty alternative, but burgers are still tasty if you don't have any herbs)
* 1 x 400g can black-eyed beans, drained and rinsed (cannellini beans are a good alternative)
* 50g fresh breadcrumbs
* 1 egg
* Pinch of chilli powder (this adds flavour - put as little or as much as you like, or leave it out altogether)
* Seasoning
Instructions
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Heat the oil and soften the onion and garlic, covered, for 5 - 6 minutes. Add the cumin seeds (if using) and cook for a further 3 minutes. Off the heat stir in the parsley and the beans. Mash until smooth, or blend in the food processor. Stir in the breadcrumbs and then the egg, mixing thoroughly. Season to taste with chilli powder, salt and pepper.
Shape into burgers of your choice of size, using breadcrumbs if you have extra or flour to coat them and stop them from sticking to wherever you are preparing them. Fry them in hot, shallow olive oil for 3 - 4 minutes on each side or until lightly browned.
Serve inside fresh burger buns, with a little chopped salad and a slice of cheese; or with chips and chunks of cucumber and cherry tomatoes; or however else you like...
17 bean & barley burgers
Ingredients
1 package Trader Joe's 17 Bean and barley mix, or equivalent black or kidney beans
1 tablespoon safflower or canola oil, plus more for frying
1/2 cup chopped onion
1 medium carrot, grated
1 cup cleaned and sliced shiitake mushrooms
1 teaspoon salt
1/2 cup sun-dried tomatoes
1/2 teaspoon celery seed
1 teaspoon fresh thyme
1 cup flour, for breading
Method
Cook the 17 bean and barley mix according to the package directions. Drain and cool to room temperature.
Meanwhile heat a sauté pan over medium-high heat for 2 minutes. Add the safflower oil and heat another minute. Add the onion, carrot, and mushroom and season with salt. Cook until the onion is translucent. Remove from the heat and set aside to cool 5 minutes.
Put the sautéed veggies into a food processor with the drained beans. Add the sun-dried tomatoes, celery seed and thyme. Pulse a few times to get things start then run until everything is processed and comes together as a single amalgamation.
Form the mixture into 8 full-size burgers or 16 mini burgers and press both sides of each into the flour and set aside.
Cover the bottom of a heavy skillet with a layer of oil. Heat the oil over medium-high heat for 1 minute. Add a few patties (don’t crowd the pan) and cook for 3 minutes then flip and cook another 2 ? to 3 minutes. Remove to a plate and proceed with the remaining burgers.
17 bean and barley burgers are great on whole grain bread that has been lightly toasted then dressed with your favorite condiments and toppings.