Broccoli Burgers Food

BROCCOLI BURGERS

Steps:

• In a food processor pulse the fresh broccoli, onion and garlic. Don't over process but should be chopped well. If you are using frozen broccoli make sure to defrost and squeeze out all the excess water. If you are using a combination of both process the onion and fresh broccoli with the garlic first and then add the frozen broccoli. Just pulse a few times after you've added the frozen broccoli.
• In a large bowl, combine the broccoli mixture,egg, cheese, flour and seasonings.
• Form the mixture into 1/2 inch thick patties that are about 4 inches wide. You should get about six burgers from this recipe.
• Heat the oil in a large skillet over medium high heat and add the burgers.
• Cook the burgers for about eight minutes on each side until they are golden brown.
• Transfer to a large paper towel lined plate. Serve warm.

BROCCOLI AND BURGER PIZZA

Steps:

• Preheat oven to 350 degrees F.
• In a medium saute pan on high heat, brown ground beef and then drain oil. Using flour on the rolling pin and area, roll out pizza dough until 12-inches in diameter. Using a large spoon; spread sauce over the whole pizza dough leaving 1/2-inch from edge unsauced. Add mozzarella and then ground beef and broccoli over the sauce. Place pizza on a large sheet tray and place in preheated oven for 12 to 15 minutes. Remove pizza from oven, cut in 1/8ths and serve.

BROCCOLI BURGERS

Steps:

• In bowl beat eggs to blend.
• Stir in broccoli, almonds, onion, bread crumbs and water.
• Add salt and pepper to taste.
• On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick.
• Bake at 375°F, turning halfway through cooking until each side is golden brown, about 25 minutes total.
• Serve on buns with mayonnaise and lettuce.

MOLLIE KATZEN-INSPIRED POTATO AND BROCCOLI BURGERS

Steps:

• Bring a medium pot of water to a boil and salt generously. Place broccoli in a strainer and dip into the boiling water for 1 minute, then remove. Rinse with cold water and shake out excess, then drain on paper towels.
• Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a bowl and mash with a fork. The skins will break up in the mash. Stir in broccoli and remaining ingredients except the ground walnuts and oil. Season generously with salt, combine well, taste and adjust seasonings.
• Place ground walnuts in a wide bowl. Scoop out about 1/3 cup of burger mixture and form into a ball (you can moisten your hands to prevent sticking). Roll in the walnuts, then gently flatten into a patty. Place on a plate or sheet pan and continue to shape all of the patties. Refrigerate for 1 hour or longer.
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

CHICKPEA-BROCCOLI BURGERS

Steps:

• In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
• Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
• In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
• Remove from heat and allow to cool.
• Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
• In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
• Transfer mixture to large bowl.
• Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
• Shape mixture into 3-inch patties (1/2-inch thick).
• Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
• They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.