Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.
black-bean-teriyaki-burgersI’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern black bean burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking!

Also try my lean apple maple turkey burger.

Black Bean Teriyaki Burgers

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 2 15 ounce cans black beans, drained, rinsed, divided
  • 1/2 medium red onion diced, plus a few slices for topping
  • 1 tablespoon minced garlic
  • 2 tablespoon parsley chopped
  • 2 tablespoons cilantro chopped
  • 1 egg whisked
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon seasoned salt OR salt and pepper to taste
  • 1 cup plain breadcrumbs you may need less
  • Olive oil
  • 4 sesame seed burger buns
  • 1/2 cup teriyaki sauce
  • Sliced pineapple
  • A few slices red onion

Instructions

  • Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
  • Transfer to a food processer and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
  • Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
  • Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
  • Divide the mixture into 4 parts and form into patties.
  • Fire up your grill or a large skillet over medium-high heat.
  • Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
  • Flip and cook the other side 4-5 minutes or until a nice char is formed.
  • Remove from the grill.
  • Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.

Fire Pit Burgers

Burgers definitely don’t have to be complicated to taste great. But, they do need to be messy, in my opinion. When I take a bite I want a bit of juice running down my arm. And some tasty sauce dripping onto the plate. These fire pit burgers are definitely not complicated, and they are a bit messy thanks to plenty of chipotle mayonnaise, which brings just enough smoky heat to make for bite-after-bite of deliciousness.

Fire Pit BurgersFor a little extra kick, mix some finely minced jalapenos in with the ground beef before forming the patties. You can also substitute habanero Jack cheese for the pepper Jack. That’ll definitely up the spice level on your Fire Pit burgers!

Fire Pit Burgers

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 servings

Ingredients

  • 1 pound ground beef I prefer 85/15 mix
  • 3 hamburger buns
  • Chiptole mayonnaise make your own by combining mayonnaise and chopped chiptoles in adobo sauce or pick up a bottle of Kraft Chiptole mayonnaise
  • Green leaf lettuce
  • 3 slices pepper Jack cheese
  • 6 slices hickory smoked bacon cooked until just starting to get crispy
  • 1 ripe tomato sliced
  • 6 thin slices red onion I like to soak my onions in cold water for 10 minutes before draining and adding to the burgers to mellow them out a little bit.

Instructions

  • Form beef into 3 equally-sized patties. Cook as desired. I prefer to grill mine or cook them on a griddle.
  • Toast the buns as desired.
  • Slather the buns with the chipotle mayonnaise. Don't be shy with it.
  • Add the lettuce to the buns. I like to put my lettuce under the patties. It helps keep the bottom bun from getting soggy.
  • Top patties with cheese and add to buns.
  • Add the bacon, tomato and onion and serve.

Bistro Burger Version 2.0

Any good bistro has a good bistro burger. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. Version 2.0 of the bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce.

The sauce absolutely paired beautifully with the burger. It’s so good that I doubled the sauce recipe.
Bistro BurgerI’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.

Don’t like horseradish? Try my other burgers version. It’s a little tamer but oh so good.

Bistro Burger Version 2.0

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

For the burgers

  • 1 lb ground beef
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh button mushrooms sliced
  • 4 ounces fresh cremini mushrooms sliced
  • 1/2 cup red onions sliced then
  • 1 tablespoon olive oil
  • 4 slices Swiss cheese
  • 4 slices Fontina cheese
  • 4 onion burger rolls

For the sauce (we love the sauce so much that we doubled it)

  • 1/4 mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh chives chopped (or substitute green onions)

Instructions

For the sauce

  • Whisk together all ingredients until smooth.

For the burgers

  • Fire up your grill.
  • Season the burgers with salt and pepper and begin cooking.
  • Toss the mushrooms and onion with the olive oil and place on a sheet of aluminum foil.
  • Place foil on grill and cook until the mushrooms are starting to get tender.
  • When the burgers are done top with the mushroom mixture.
  • Add the cheese slices and melt.
  • Toast the buns if desired. Slather with the sauce.
  • Add the cooked patties.
  • Devour.