ARE VEGGIE BURGERS HEALTHY RECIPES

Name: Black Bean Burgers
Total time: 45 min
Yield: 8 small burgers, 4 supersize
Ingredients: 1/4 cup dried, stemless porcini mushrooms; 2 cups cooked or drained canned black beans; 1 teaspoon roughly chopped garlic; 3/4 cup rolled oats, or more if needed; 2 teaspoons smoked paprika or chili powder; 1 teaspoon cumin; 1 tablespoon soy sauce; Salt and black pepper; Bean-cooking liquid, porcini soaking liquid or water; 1/4 cup chopped cilantro; 2 tablespoons olive oil

BLACK BEAN BURGERS RECIPE - NYT COOKING

Black Bean Burgers Recipe - NYT Cooking image

Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you’ve probably never had — and you may just find yourself eating “better.”

Provided by Mark Bittman

Total Time 45 minutes

Yield 8 small burgers, 4 supersize

Number Of Ingredients 11

Ingredients

1/4 cup dried, stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
3/4 cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2 tablespoons olive oil

Steps:

Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
Stir in the cilantro, and let sit for 5 minutes.
Shape into 4 large or 8 small patties; let them sit for 5 minutes.
Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.

Nutrition Facts : @context http//schema.org, Calories 118, UnsaturatedFatContent 3 grams, CarbohydrateContent 16 grams, FatContent 4 grams, FiberContent 5 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 194 milligrams, SugarContent 0 grams

BLACK BEAN BURGERS RECIPE - NYT COOKING

Black Bean Burgers Recipe - NYT Cooking image

Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you’ve probably never had — and you may just find yourself eating “better.”

Provided by Mark Bittman

Total Time 45 minutes

Yield 8 small burgers, 4 supersize

Number Of Ingredients 11

Ingredients

1/4 cup dried, stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
3/4 cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2 tablespoons olive oil

Steps:

Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
Stir in the cilantro, and let sit for 5 minutes.
Shape into 4 large or 8 small patties; let them sit for 5 minutes.
Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.

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