Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Best Black Bean Burgers

2 14-ounce cans black beans, drained, rinsed, and patted dry

1 tablespoon extra-virgin olive oil

3/4 cup finely chopped bell pepper (1/2 of a pepper)

1 cup finely chopped yellow onion (1/2 of a large onion)

3 garlic cloves, minced (about 1 tablespoon)

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 cup bread crumbs or oat flour

1/2 cup feta cheese

2 large eggs

2 tablespoons ketchup

Pinch of salt and pepper

Heat oven to 325°F.  Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.  After removing beans from oven, increase heat to 375°F.

Meanwhile, sauté olive oil, chopped pepper, onion, and garlic, over medium heat until peppers and onions are soft, about 5-6 minutes.  Gently blot some of the moisture out.  Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork, or pulse the mixture, leaving some larger chunks of beans.

Form into patties– about 1/3 cup of mixture in each.

Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.

Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions.   If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.

Makes 6-8 burgers.

From Sally’s Baking Addiction blog

Carrot-Lentil Cakes with Herbed Tahini Sauce

For carrot-lentil cakes:

3 cups peeled and roughly diced carrots (about 4-5 large carrots)

1 cup split red lentils, thoroughly rinsed

2 cups water

1 cup old-fashioned rolled oats, divided

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon fine grain sea salt or to taste

1/8 teaspoon cayenne pepper

Freshly ground black pepper, to taste

1 cup heaping stemmed and finely chopped spinach or lacinato kale

1/2 cup raw pepitas, shelled pumpkin seeds (optional)

1/3 cup chopped fresh chives (optional)

1/4 cup chopped fresh cilantro leaves, tough stems removed (optional)

For herbed tahini sauce:

1/3 cup tahini

1/4 cup cilantro and 1/4 cup flat-leaf parsley, tough stems removed, or 1/2 cup spicy salad greens

2 1/2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or apple cider vinegar

2 tablespoons water, as needed

1/4 teaspoon sea salt

Freshly ground black pepper

To make the carrot-lentil cakes:

Steam the carrots in a steamer or over the stove for 25 minutes, or until fork-tender.

While the carrots are steaming, add the rinsed lentils and water to a medium saucepan.  Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until tender.  If needed, add more water to keep the lentils submerged.  Strain and set aside.

Heat the oven to 400 F.  Line a large baking sheet with parchment paper. 

Add the steamed carrots, cooked lentils, 1/2 cup of the rolled oats, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor.  Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.

Transfer the mixture to a large mixing bowl, and add the reserved 1/2 cup rolled oats, chopped spinach or kale, and pepitas, chives, and cilantro, if using.  Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape.

Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture.   Form the mixture into a patty that is 1-inch thick and just shy of 3 inches in diameter, and transfer to the lined baking sheet.  Repeat with the remaining mixture.  You should have 10–12 patties.  (Note: the uncooked mixture is damp and can be a bit challenging to form and compact into patties.)

Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and they feel gently set but not firm.  Remove from the oven and cool completely on the pan before moving.  They'll continue to firm up as they cool.

To make the herbed tahini sauce:

Add all ingredients to a food processor and process until emulsified and the sauce just begins to take on a soft green color.  The herbs should be very finely chopped.  Transfer to an airtight jar or container and refrigerate until ready to serve.

The patties can be enjoyed on their own, over a bed of peppery greens, tucked into warm pita bread, or on bun.  Serve warm with a generous drizzle of the sauce.

From Blissful Basil blog

Spicy Cauliflower Burgers with Cilantro-Lime Slaw and Chipotle Mayonnaise

For Cauliflower Burgers:

3/4 cup uncooked quinoa

1 head cauliflower, cut or broken into about 6 cups florets

1 tablespoon vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon cayenne

1/4 teaspoon smoked paprika (optional)

1/2 teaspoon black pepper

1 to 1 1/2 teaspoons salt

1 jalapeno, finely chopped

3/4 cup breadcrumbs (or ground almonds)

3/4 cup shredded cheddar or pepperjack cheese

3 eggs

Oil for frying

For Cilantro Lime Slaw:

Juice of 1 lime

1/2 cup chopped cilantro

1/2 cup chopped purple cabbage

Additional/Alternate Toppings:

Chipotle Mayonnaise (mayonnaise mixed with pureed chipotle chilies in adobo)

Magic Green Sauce

Onion slices, browned in a dry pan

Tomato slices

Sandwich buns (regular or jalapeno-cheddar)

Heat the oven to 400° F. 

Bring quinoa and 1 cup water to a boil in a medium saucepan.  Reduce heat to low, cover, and simmer until tender and most of the liquid is absorbed, about 15 minutes.

Drizzle cauliflower florets with 1 tablespoon vegetable oil, and stir to coat.  Sprinkle with spices (cumin, coriander, garlic powder, cayenne, paprika, black pepper, and salt), and toss to coat.  Transfer to a baking sheet, and roast in the heated oven for 20 to 30 minutes.  Allow cauliflower to cool a bit, then transfer to the bowl of a food processor.  Add the chopped jalapeno as well.  Pulse through a food processor to form small pieces that stick together; don’t puree.

Combine the cooked, pulsed cauliflower with the cooked quinoa, breadcrumbs, cheese, and eggs.  Mix thoroughly, then form 10 patties.

Heat oil for frying in a pan over medium heat.  Cook the burgers until golden brown on each side, flipping very carefully to avoid breaking.  Set cooked burgers aside on a paper-towel-lined plate.

Make the Cilantro-Lime Slaw:

Toss the lime juice, cilantro, cabbage, and a quick stream of oil together.  Season with salt.

Assemble the burgers with slaw, chipotle mayonnaise, and other toppings, on the sandwich buns.

Note: Cooked burgers can be kept in the fridge for 2 days or frozen.

Makes 10 burgers.

From Pinch of Yum blog

Lentil Cakes with Raita

For lentil cakes:

1/2 cup mixed dried legumes (such as lentils and whole mung beans)

1/4 cup basmati rice

1 garlic clove, minced

1 teaspoon chopped peeled fresh ginger

1/2 jalapeño, seeded, minced

1 cup leaves from pea tendrils, arugula, or spinach, chopped

1/2 cup peas or soybeans, chopped

1/4 cup chopped fresh cilantro

1/4 cup chopped scallions

3 tablespoons chopped fresh mint

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons olive or canola oil, divided

Rinse legumes; place in a medium bowl with rice.  Add water to cover by 3 inches.  Let legumes and rice soak at room temperature for 3-5 hours.

Drain legumes and rice; transfer to a food processor.  Add garlic, ginger, and jalapeño.  Process until grainy paste forms (add 1-2 tablespoons water if necessary).  Transfer to a large bowl; mix in tendrils and next 6 ingredients.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter.  Serve with raita.

For raita:

1/4 teaspoon cumin seeds

1 cup plain low-fat yogurt

1/4 cup finely chopped peeled seeded cucumber

1 teaspoon chopped fresh cilantro

1 teaspoon chopped fresh mint

1 teaspoon minced seeded jalapeño

1/2 teaspoon (or more) fresh lemon juice

Salt and pepper

Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind using mortar and pestle.

Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.

Serves 2 to 4.

From Bindi Restaurant in Philadelphia, PA, via Epicurious

Sprouted Chickpea Falafel

1 3/4 cups sprouted chickpeas (or regular dried chickpeas, soaked for 24 hour)
1 small onion, quartered
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup fresh parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
1 egg
Vegetable oil for frying

Combine all ingredients except the oil in the bowl of a food processor and process until finely minced but not pureed.

Pour about an inch of vegetable oil into a deep pan and heat to 350° F.

Form small patties of the chickpea mixture and fry in the heated oil until deep brown.  Flip over and cook on second side until fully browned.  Remove and drain on paper towels.

(Alternatively, to bake falafel: Heat oven to 375° F.  Oil a rimmed baking sheet.  Scoop out 2 tablespoons of chickpea mixture at a time - shape into small patties about 2 inches wide and 1/2-inch thick.  Place on the oiled pan.  Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until deeply golden on both sides.)

Serves 4 to 6.

From The Best Recipes in the World by Mark Bittman via Life in Recipes blog, with minor changes

Wild Rice and Parsnip Fritters

150 g (5 ounces) cooked wehani rice  (about 100 g (3 ½ ounces) raw rice)

1 onion, finely chopped
2 garlic cloves, finely chopped 

1 teaspoon fennel seeds                                                           

120 g (4 ounces) parsnip, grated (about 1 fat one) 

3 eggs                                                                             

50 mls milk  (almost 1/4 cup)                                                                 

50 mls yogurt     (almost 1/4 cup)

100 g (3 ½ ounces) flour

1/4 teaspoon nutmeg

1 teaspoon dried dill                                                                               

1 teasoon Dijon mustard

Salt and pepper

Chopped parsley, fresh dill, or fennel

2 teaspoons baking powder

Cook rice in rice cooker.  (Alternately, add water in a 2:1 ratio to rice (a bit less than a cup of water, or 200 mls, to 100 g rice) in a heavy saucepan.   Bring them to a boil together then simmer, covered, for 50-60 minutes at a very low heat.  Ideally, all the water will be gone and the rice will be perfectly cooked.)

Cook the onion, garlic, and fennel seeds in a little oil for a few minutes, then add the grated parsnip and continue cooking for a few minutes more, but don’t allow the parsnip to cook more than a little. 

Whisk the eggs, milk, and yogurt together, then whisk these into the flour with the nutmeg, dill, and mustard, to get a thick batter.  Stir in the cooked vegetables and the cooked wild rice.  Season well with salt and pepper, and add chopped parsley, dill, or fennel as desired. 

Add the baking powder just before beginning to fry the fritters.

In a wide frying pan, heat oil to a low, steady temperature, then drop in tablespoons of the batter – as many as the pan will take, as they won’t spread.  Cook for a few minutes, then flip each one over to cook the other side. You may need to flip them a few times, until they are lightly browned and firm to the touch.  They should take about 8 minutes to cook through.  Keep the cooked fritters warm in the oven will frying the remainder.  

Serves 4.

From The Cafe Paradiso Cookbook by Denis Cotter

Spiced Black Bean Burgers

1 15- to 16-ounce can black beans, rinsed and drained
1/3 cup chopped onion
1/4 cup dry breadcrumbs
2 tablespoons plus 1/2 cup chunky salsa
1 teaspoon ground cumin

Vegetable oil
Sandwich buns
Sour cream
Shredded lettuce
Sliced avocado

Using a fork, mash the beans in a medium bowl.  Mix in onion, breadcrumbs, 2 tablespoons salsa, and cumin.  Season with salt and pepper.  Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Prepare grill or heat broiler.  Brush grill rack or baking sheet with oil.  Grill or broil burgers until heated through, about 3 minutes per side.  Grill or broil cut sides of buns until lightly toasted, about 1 minute.  Transfer burgers to bottom halves of buns.  Spoon 1/4 cup salsa over each.  Add sour cream, shredded lettuce, and avocado.  Cover with tops of buns and serve.

Serves 2.


From Bon Appetit via Epicurious

White Bean and Red Lentil Burgers

1/3 cup red lentils
2/3 cup water
3 cups cooked or canned white beans
1/2 onion, chopped
1 jalapeno, minced
1/2 cup breadcrumbs
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1/2 teaspoon salt
Grated zest of 1/2 lime

Combine the lentils and water in a medium saucepan and bring to a boil.  Reduce the heat and let simmer until the lentils are soft and the water is mostly gone, about 10 minutes.  Drain away any extra water and let the lentils cool.

Mash the white beans in a large bowl, then add the lentils and remaining ingredients.  If the mixture is too wet to hold its shape, add more breadcrumbs as needed.  Shape the mixture into patties and put them on an oiled baking sheet.  Chill in the fridge, covered, for at least 30 minutes or up to 4 hours.

Heat oven to 400° F.  Bake the patties for about 30 minutes, flipping them over halfway through the cooking time.  They should be golden on both sides when done.

Makes 8 large burgers.

From Thug Kitchen, with minor changes

Lentil Burgers

1/2 onion, peeled and chopped

1 tablespoon olive oil

1 garlic clove, crushed

1 fresh green chili, seeded and chopped, if desired

1 teaspoon ground coriander

1 3/4 cup canned lentils, drained

Oil for shallow frying

1/2 cup plus 1/4 cup breadcrumbs

Salt and freshly ground black pepper

1 egg, beaten

Fry the onion in oil, covered, for 5 minutes.  Add the garlic, chili, and ground coriander, then cover and cook for 2-3 minutes.  Remove from the heat and stir in the lentils.  Add 1/2 cup breadcrumbs to the lentil mixture along with the salt and pepper, mashing the mixture with a spoon or potato masher so that it holds together.

Divide the mixture into four and form into flattish burger shapes.  Dip the burgers first in the beaten egg, then in the 1/4 cup breadcrumbs, making sure they are well coated.  Fry them until they are crisp and brown; they will need about 3-4 minutes per side.  Drain well on paper towels.

Serves 2 to 4.

From Vegetarian Fast Food by Rose Elliot, with some changes