5 recipes found
In a medium bowl, mash butter beans. Mix in onion, jalapeño, crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts and shape into patties.
Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
Mash black beans in a separate bowl until they reach a paste-like consistency.
Stir jalapeno pepper, corn, and garlic through the black bean paste.
Mix the egg mixture into the black bean mixture.
Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
Form the resulting mixture into 4 patties.
Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
Poke sweet potato with a fork several times; place on the prepared baking sheet.
Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Transfer to a cutting board until cool enough to handle.
Reduce oven temperature to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
Peel sweet potato; place into a large bowl. Add black beans; mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon; mix until well combined. Shape mixture into 6 patties with wet hands; place onto the prepared baking sheet.
Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes per side.
Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.
Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.