These bean burgers are loaded with bold flavours and make a hearty option for vegetarians. Pack in a portion of your 5-bean burger-day with our easy, freezable, recipes. A burger that combines all five of your 5-a-day? A star rating of 0 out of 5.
A star rating of 4 out of 5. A low-fat veggie burger made with sweet potato, quinoa and mushrooms – a change from the standard vegetarian bean burger – make your barbecue menu stand out! These storecupboard chipotle patties are not only thrifty, they count as four of your 5-a-day allowance of fruit and vegetables. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Black Bean Burger I gosh darn love a good meatless burger. Don’t tell my cattle rancher husband. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Drain, but do not rinse, the black beans.
Place them in a bowl and use a fork to mash them. Keep mashing until they’re mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes. Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through.