Bean Burger-Does anyone have a really good recipe?

[Cathy]

I just had an Anasazi Bean Burger at a local restaurant that was just delicious. Does anyone have a good recipe or a favorite bean burger recipe? This one was quite spicey and held together really well. TIA

[SoCal]

Here is a link with a couple of recipes Cathy -

http://cookinglight.com/vbb/showthread.php?s=&threadid=12366&highlight=bean+burgers

Oh, and here's one that Valchemist (thanks Val!) posted on another thread -

Here are three that I found in MasterCook. I haven't tried them, but they all sound good!

-Valerie



* Exported from MasterCook *

Tex-Mex Bean Burgers with Tomato Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : May '97 Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped tomato
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons fresh lime juice
2 (16-ounce) cans pinto beans -- drained
4 teaspoons olive oil
2/3 cup minced fresh onion
4 garlic cloves -- minced
2 tablespoons ground coriander
4 teaspoons all-purpose flour
4 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon pepper
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat Monterey
Jack cheese
6 (1 1/2-ounce) hamburger buns

Combine first 5 ingredients in a bowl. Stir well; set aside.

Place pinto beans in a bowl. Partially mash with a fork, and set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add coriander, flour, cumin, salt, and pepper; cook 1 minute, stirring constantly. Add onion mixture to beans, and stir well. Cut 6 (4-inch) squares of wax paper. Divide bean mixture into 6 equal portions, shaping into 3 1/2-inch patties on a wax paper square.

Preheat broiler.

Invert patties onto a baking sheet coated with cooking spray; remove wax paper squares. Broil patties 4 minutes. Carefully turn patties over, and sprinkle with cheese. Broil an additional minute or until cheese melts. Place patties on bottom halves of buns; top each with 1/4 cup salsa and top half of bun.

Cuisine:
"Tex-mex"
Source:
"Cooking Light, May 1997, p.144"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 341 Calories; 8g Fat (20.7% calories from fat); 16g Protein; 52g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol; 1039mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

[Varaile]

I recommend the Black Bean Burgers with Spicy Cucumber and Red Pepper Relish from CL, June '01, pg 164.

I thought the texture of the patties was good, but the flavor was a little on the mild side. I would add a little extra cumin, or some chili powder, or some other flavoring (if you prefer your food a little spicier). The relish was a bit watery but delicious. Definately serve with a slotted spoon. The whole ensamble had a south-west type flavor.

We'll be making this one again in our house!:D

[Cathy]

Thanks guys! I appreciate it.

[kima]

Here's a recipe our family really likes:

BRYANNA'S BLACK BEAN AND CORN BURGERS WITH CHIPOTLE CRÈME
Makes 8 servings

I prefer to eat bean burgers or patties on their own, rather than in a bun, where they tend to “squish” and be overwhelmed by the bread. Serve these spicy morsels with steamed long grain brown rice, or an amaranth or quinoa pilaf.

BURGERS:
2 medium onions, minced in food processor
2 c. minced fresh mushrooms (mince in food processor)
2 cloves garlic, minced or crushed
2 c. frozen corn kernels, thawed and squeezed dry, and chopped in food processor
1/4 c. minced cilantro
2 canned chipotle chiles in adobado sauce, mashed
2 tsp. ground cumin
1 tsp. vinegar
2 tsp. salt
4 c. cooked or canned black beans, rinsed and well-drained, mashed with a potato masher, or in food processor
1/2 c. stoneground cornmeal
1 c. finely-ground fresh wholegrain breadcrumbs
(and more breadcrumbs for breading patties)

CHIPOTLE CRÈME:
1 c. Tofu Sour Crème
1 T. fresh lemon juice, or 2 T. fresh lime juice
1/2 tsp. adobado sauce (from canned chipotle chiles), or to taste
1/4 tsp. salt

Mix all of the Chipotle Crème ingredients together in a small bowl. Cover and refrigerate.

To make the patties:

Heat a large nonstick skillet over high heat. Spray with oil from a pump sprayer, or oil the pan lightly with olive or toast sesame oil. Add the onions and stir-fry until beginning to soften, adding a little water, wine, or broth as necessary to keep from sticking. Add the garlic and mushrooms and stir-cook until the mushroom liquid evaporates. Mix this in a large bowl with the rest of the burger ingredients. Mix well. Chill if you are not making the burgers right away.

Form in 1/2”-thick patties (makes 12-16) and coaat them lightly in breadcrumbs. Heat a nonstick skillet over medium heat. Brush or spray it with olive or roasted sesame oil. Cook the patties for about 5 minutes per side, or until nicely browned on both sides. Serve hot with the Chipotle Crème.

[Cathy]

Oh, Kima, that sounds fabulous. We love chipotles. Thanks for posting!

[kima]

Your most welcome Cathy! Of course this is a vegan recipe(I am not a vegan) so you can use regular sour cream instead of tofu sour cream- that's what I do!:)

[jennanne]

Cathy,

I just logged on to post a review of the anasazi burgers that I made tonight and saw this old post. This recipe was in the paper a few months ago.

Anyone that loves bean burgers will go crazy for this one! The store was out of anasazi beans yesterday so I used cranberry beans which foodsubs.com said was a good trade.

Enjoy!

Moon Time's Anasazi Bean Burger
From Moon Time Pub

1 cup dried Anasazi beans
1 tablespoon olive oil, plus more as needed
1/4 cup yellow onion, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup carrots, diced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 egg
Approximately 1 cup dried bread crumbs

Cook the beans in water for approximately 1 hour, until soft but not mushy. Drain (but don't rinse) and cool.

Heat 1 tablespoon olive oil in a frying pan. Saute the onion, bell peppers and carrot until soft, about 10 minutes. Cool.

Process the beans in a food processor until roughly chopped (only a couple of pulses). Remove the beans and repeat that step for the vegetables.

Combine beans and vegetables in a large mixing bowl, season with cumin, cayenne pepper and salt and pepper to taste. Add the egg and then work the bread crumbs into the bean mixture, starting with small amounts and gradually adding more. It should hold together and have a texture similar to pie dough. If the mixture seems a little dry, add up to 1 tablespoon additional olive oil.

Form four patties. Saute with 1 tablespoon olive oil until golden, approximately 3 minutes on each side. Add a slice of cheddar and serve with mayonnaise.
Yield: 4 servings

Nutrition per serving: 350 calories, 10 grams fat (1.7 grams saturated, 26 percent fat calories), 15 grams protein, 50 grams carbohydrate, 53 milligrams cholesterol, 10.6 grams dietary fiber, 398 milligrams sodium.

[Cathy]

Hello Jennanne!

Thanks for the suggestion to use cranberry beans. I saw the recipe and did clip it out but have been unable to find the anasazi beans. Then I just forgot about the recipe. This makes me want to make them now. Where did you find the cranberry or anasazi beans?

Where are you located in Spokane? I'm actually at the north end of Hayden Lake so about an hour away from there but I get over into the area at least once a week. It's neat to connect with someone in my own backyard :p

[jennanne]

Cathy,

I actually live in Post Falls, but work and play in Spokane. So we are even closer!

I found both the beans at Huckleberry's on Monroe and at The Rocket Market on the South Hill. I haven't looked, but you might find them at the natural market on Fourth Street in CDA.

It is a really good burger...I had one for dinner last night and another for lunch. The recipe says it makes four burgers but could easily make six.

I hope you get around to trying them!