Category Archives: Burgers

Pub Grub Burgers for National Wear Red Day!

Posted on February 3, 2012 by Jenna

Did you know that more women die from heart disease than all forms of cancer combined?? So today we wear red to show support and raise awareness for women’s heart health. Happy National Wear Red Day!

Since we are talking heart disease today do you know the top risk factors?

High blood pressure
High blood cholesterol
Diabetes
Smoking
Being overweight
Being physically inactive
Having a family history of early heart disease
Age (55 or older for women)

As you can see diet can play a big role in risk factors for heart disease. The good news what we eat is almost totally within out control!

So my recipe for today is dedicated to taking care of our hearts. I took a family favorite, the all-American beef burger, and gave it a complete overall. The new version uses black beans, garbanzo beans and pepper jack cheese to create a savory delicious meatless-burger. This meatless-burger recipe is largely based on the Pub Grub Veggie Burger recipe found in Veggie Burgers Every Which Way by Lukas Volger with a few of my own tweaks.

These burgers are really versatile and they are just as great reheated the next day. My most common method of serving them is bunless with a side salad (they make an excellent brown bag lunch this way!). But you can always choose to dress them up more like a traditional burger with a bun and your favorite burger toppings like lettuce, cheese and tomatoes.

I am making Pub Grub Burgers for my Superbowl party this weekend. Instead of regular size burgers I am making sliders (mini burgers) and topping them with an avocado slice and a drizzle of low fat chipotle cream. After all I want my friends to all be heart healthy too!

Note: The Undercover Cook is a cook and nutrition enthusiast NOT a health care professional. If you have specific dietary needs, diet restrictions or health concerns please consult your health care provider or a registered dietician for information on what foods are best for you. Food suggestions from The Undercover Cook should not replace diet advice from licensed health professionals.

Pub Grub Burgers

Prep Time: 10 minutes - Cook time: 15 minutes - Makes: 8 burgers

1 onion, diced
1 can low sodium black beans, drained, rinsed and divided in half
1 can low sodium garbanzo beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
3 eggs, whisked
1 1/2 cup Italian panko crumbs
1 cup (about 3.5 oz) grated pepper jack cheese
2 tablespoons fresh thyme leaves
1/4 cup canola or extra virgin olive oil
non-stick cooking spray

Place a large skillet on high heat. Spray generously with non-stick cooking spray. When skillet is hot add diced onions. Reduce heat to medium high and saute onions for 4-5 minutes or until onions are soft.

Pour cook onions into a food processor. (Set skillet aside to use later to cook burgers.) Add 1/2 can of black beans, garbanzo, chili powder, salt, garlic powder and 3 whisked eggs. pulse until just combined.

Pour mixture into large bowl. Add remaining 1/2 can of black beans, panko crumbs, shredded cheese and fresh thyme leaves. Stir to combine. Divide mixture into 8 portions and form into patties.

Return large skillet to medium high heat. Add 2 tablespoons oil. Saute 4 burgers at a time to avoid over crowding in the pan. Saute burgers for 10 minutes, gently turning burgers half way through. Burgers should be nicely browned on both sides. Set burgers on a paper towel lined plate to drain off any excess oil. Add remaining 2 tablespoons oil to the pan and then saute the remaining 4 burgers. Serve and enjoy!

Other Recipes You Might Enjoy!

Sweet Potato Fries

Black Bean Dip

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Posted in beans, burger, Burgers, meatless Monday, sandwich & wraps, vegetables, vegetarian | Tagged black beans, garbanzo beans | Leave a comment

Black Bean “Spider” Burgers

Posted on October 3, 2011 by Jenna

I have spiders on the brain. Could be due to the fact that I have a new “roommate”. He has moved in on my front porch and despite my efforts to evict him, he seems determined to stay. Hoping he at least make a dent in the bug population out there.

So if I can’t beat this little arachnid I will at least take some creative inspiration from him. As a follow up to the Swap Cakes I made this weekend I am now inspired to make Black Bean “Spider” Burgers. I promise, these tasty little burgers only look scary. The best part is that they are so creative and fun they may even inspire your pickiest eater to try something new!

This would be a great meal for Halloween night before the little kiddies head out for the trick-or-treat trail. You can make the black bean burgers and the chipotle cream sauce the night before. Then reheat the burgers and assemble the parts into the “spiders” before you are ready to serve. If you want to get really creative you can use the chipotle sauce to make a spider web on the plate. Easy breezy Halloween dinner done!

Black Bean “Spider” Burgers

Black Bean Burgers (recipe below)
2 yellow or orange bell peppers
Chipotle Cream Sauce (recipe below)

Make black bean burgers. While burgers are baking, make chipotle cream sauce.

Once black bean burgers are done remove from oven. Cut bell pepper into “spider legs”.

Place black bean burger on a plate. Insert the bell pepper “legs”. Serve with Chipotle Cream Sauce.

Black Bean Burgers

Prep time: 5 minutes - Cook time: 35 minutes - Makes: 5-6 burgers

1 ½ tablespoon oil
½ medium yellow onion, diced
2 cloves of garlic, peeled and diced
1 teaspoon cumin
1 teaspoon smoky paprika
¼ teaspoon salt
2 slices whole grain bread
2 (15 oz) cans of black beans, drained and rinsed
1/4 cup non-fat Greek Yogurt (or substitute sour cream)
1/2 cup cooked brown rice

Preheat oven to 350º F. Spray a baking pan with non-stick cooking spray and set aside.

Place oil in skillet and heat to medium high.

Add diced onions and saute for 5-7 minutes. Add diced garlic and saute for an additional minute. Add cumin, smoked paprika and salt, stir to incorporate and saute for 1 minute.

Place 2 slices of bread into the food processor. Pulse until you get bread crumbs. Add sauteed onions in a food processor. Add 1/2 of the black beans. (set other half aside), yogurt to the food processor. Pulse for a couple of seconds until ingredients are well mixed and smooth.

Spoon black bean and onion mixture into a bowl. Add the other half of black beans and the cooked brown rice. Stir until mixed.

Use your hands to form black bean mixture into patties. Place patties on the prepared baking sheet so that they are not touching.

Bake for 25 minutes.

Chipotle Cream Sauce

Prep time: 4 minutes

1/2 cup mayonnaise
1/4 cup non-fat plain greek yogurt (or substitute sour cream)
1 teaspoon lime juice
1 chipotle pepper in adobo sauce, diced
1 teaspoon adobo sauce

Place ingredients in a mini food processor and pulse until smooth. Place sauce in the refrigerator until ready to use.

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Posted in beans, Burgers, chipotle mayo, condiment, halloween, seasonal recipes, Tex-Mex, vegetarian | 4 Comments

Grilled Black Bean Stuffed Pablano Peppers

Posted on August 22, 2011 by Jenna

When I started thinking about a meatless meal for today my first thought was to make up some black bean burgers. I have seen several interesting looking black bean burger recipes (including this black bean burger on Live Cook Love) but I really wanted to do something on the grill. Generally homemade veggie and bean burgers don’t fare well on grill grates so I came up with the idea to create black bean stuffed pablano peppers. Pablano peppers happen to cook beautifully on a grill.

I will warn you this recipe is bit on the spicy side. If you aren’t familiar with pablano peppers, they are dark green large spicy peppers available at most grocery stores. To put it into perspective for you, a pablano is generally considered to be about half the heat level of a jalapeno, but the exact level of spiciness can vary pepper to pepper. I remove the seeds and the membranes from the peppers before stuffing them which will cut down on some of the heat. However if you crave more spice, by all means you can leave the seeds and membrane in the peppers and really kick the heat level up.

So if you are in the mood for something spicy give these stuffed pablano peppers a try. Definitely let me know what you think of this twist on traditional black bean and veggie burger. Happy Monday everyone!

Grilled Black Bean Stuffed Pablano Peppers

Prep time: 15 minutes - Cook time: 13 minutes - Makes: 4 servings

1 tablespoon olive oil
1/4 yellow onion, small diced
1/4 red bell pepper, small diced
1 medium carrot, peeled and smal diced
1 medium ear of white corn
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chipotle powder
1/4 teaspoon salt
1 piece whole grain bread
1 can (16 oz) black beans, drained and rinsed
1/2 cup cooked brown rice
4 pablano peppers

Preheat grill to medium high.

Heat olive oil in a skillet. Add diced onion, pepper and carrot to the pan. Saute for 4 minutes, stirring occasionally.

While vegetables are sauteing, cut the kernels off an ear of corn and add to the pan with onions, peppers and carrots. Add garlic and continue sauteing for 1 minutes.

Add tomato paste, cumin, smoked paprika, chipotle powder and salt to vegetables and stir until well mixed. Remove from heat and set aside to cool.

Place 1 piece of bread into food processor and pulse until you have bread crumbs. Add ½ of the black beans and ½ of the onion carrot mixture to the food processor and pulse several times to combine.

Pour the contents of the food processor into a bowl. Add the remaining black beans, saute vegetables and cooked brown rice to the bowl and stir until well mixed.

Cut the tops off the pablano peppers. Remove the seeds and membranes and discard them.

Stuff each pepper with black bean, vegetable and rice mixture. Spray the outside of the peppers with non-stick cooking spray.

Place the peppers on the grill and close lid. Grill for about 4 minutes on both sides or till peppers are cooked and the skin starts to char.

Place cooked peppers on a plate and cover with a paper towel for 2-3 minutes. After pepper have cooled enough to touch peel of the papery skin (if desired). Serve and enjoy!