Pull mixture up and over burger with.
fingers. Pick up
aiting on sauce, gather burger ingredients.
Pickles: Slice
etchup, ginger and garlic paste, black pepper and salt.
Cover
owder, oregano, cumin powder and black pepper. Mix together and set
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
rain and thoroughly rinse the black beans and divide them in
In a bowl, combine all topping ingredients; set aside.
Heat grill on medium. In a large bowl, combine all burger ingredients , mix until just combined. Do not over mix.
Divide mixture evenly into four and make patties 1- 1 1/2 inches thick. Grill burgers 5-7 minutes each side or until internal temperature reaches 170\u00b0F.
Spread some guacamole, if using, half of each bun , top with shredded lettuce, burger and a few spoonfuls of tomato topping mixture.
owl. Discard the skin. Add black beans to bowl and use
cook MorningStar Farms Spicy Black Bean burger according to package directions.
ork.
Shape into eight burger patties.
Whisk blackening spice
br>Place about 2 tablespoons burger mixture in the center of
Mix ground turkey, black beans, salsa, garlic, garlic powder,
lice of brioche, and the Black Bean Hummus on the other
o a food processor the black beans, green peppers, garlic cloves
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1
Combine black beans, cornmeal, shredded carrot, panko bread crumbs, cilantro, olive oil, chili powder, and salt in a bowl. Mash together by hand, adding water as needed until the mixture is firm enough to form patties.
Form mixture into 8 bun-sized patties. Heat a nonstick frying pan over medium heat and cook patties, turning once, until heated through, about 8 minutes total.
Mix black beans, egg, red bell pepper, cilantro, chili powder, cumin, garlic powder, and hot sauce in a large bowl with your hands until evenly mixed.
Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
Divide mixture into 1/3 cup portions; shape into 3-inch burgers.
Spread cornmeal into the bottom of a shallow dish.
Press the burgers into the cornmeal to coat both sides.
Heat olive oil in a large skillet over medium-high heat.
Cook burgers in hot oil until the center is hot, about 8 minutes per side.
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
oregano, salt and pepper. Place bear meat in the bowl a