CAJUN SPICED BURGERS
Beef burgers get a big flavor boost here from Cajun seasoning, while the classic trinity of Creole cuisine (onions, bell peppers, and celery) makes an appearance as well. Our burger blend of choice is 80% lean ground beef-it has the perfect ratio of juiciness to flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- SET UP: Prepare a grill or grill pan and heat to medium-high heat.
- FORM THE PATTIES: Gently mix the ground beef, Cajun seasoning, and scallions. Form into four 1/2-inch-thick patties.
- MIX THE REMOULADE: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed.
- GRILL EVERYTHING: Grill the patties, flipping once, to desired doneness, about 4 minutes per side for medium. Brush the onion and green pepper with the oil and grill the vegetables until lightly charred and tender, about 5 minutes total.
- SERVE: Toast the buns on the grill for a minute or so. Put a patty on the bottom bun and top with remoulade. Add some onion and bell pepper, then add the top bun.
CAJUN BURGERS
Meet the Cook: My family likes its food spicy. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. Like my husband, I was raised in the country. We have four children (20, 16, 13 and 9) and now a grandson, too! -Julie Culbertson, Bansalem, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.
Nutrition Facts : Calories 394 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 2246mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
MUSHROOM KASHA BURGERS WITH CHIPOTLE MAYONNAISE
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise makes them even more irresistible.
Provided by Alexis Touchet
Categories Sandwich Mushroom Onion Pepper Fry Vegetarian Dinner Lunch Mayonnaise Summer Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
- Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
- Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
- Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
- Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
- Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be soft).
- Meanwhile, whisk together mayonnaise and chipotle sauce.
- Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
CAJUN BEEF BURGERS
Flavor abounds in these hefty Cajun Beef Burgers, spiked with bits of veggies and Cajun seasoning. A creamy mayonnaise and Creole mustard spread adds even more Louisana-style flair.-Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the first 10 ingredients until blended; chill until serving. , In a large skillet, saute the onion, celery, carrot and parsley in butter for 6-8 minutes or until tender; cool slightly. , In a large bowl, combine the vegetable mixture, Cajun seasoning, salt and pepper sauce. Crumble beef over mixture and mix well. Shape into four patties. , Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Grill rolls, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on rolls with sauce.
Nutrition Facts : Calories 462 calories, Fat 26g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 1075mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
MEXICANA VEGGIE BURGERS
Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.
Provided by claudia
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
- Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
- Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
- Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
- Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 33.3 g, Cholesterol 3.3 mg, Fat 4 g, Fiber 4.5 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 247.9 mg, Sugar 0.9 g
VEGETARIAN BURGERS (BUCKWHEAT/KASHA)
I saw this recipe in a magazine and tried it and they were so delicious. i asked my kids after supper that if they had a choice to go out for burgers or eat these burgers at home which they would choose. They all chose these vegetarian burgers! They are really yummy! Serve with the cucumber sour cream sauce.
Provided by Ettys Daughter
Categories Grains
Time 19m
Yield 8-10 patties, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put regular buckwheat in a dry saucepan and stir about 3 minutes until toasted.
- Add broth, tomato juice, and oil, and bring to a boil. Reduce heat and simmer, covered for about 10 minutes (until all the liquid is absorbed). Cool.
- In a bowl, combine bread crumbs, red bell pepper, onion, celery eggs and ketchup.
- Stir in the cooled buckwheat (kasha).
- Form mixture into patties. Coat on both sides with fine ground buckwheat/kasha (just put buckwheat/kasha in food processor and chop till fine). Chill for about a half hour in fridge.
- Fry in non stick skillet in about 4 tablespoons of oil. Cook until crisp and golden, about 4 minutes each side.
- Combine all the ingredients of the cucumber sauce.
- Serve the patties with a slice of tomato and a dollop of the cucumber sauce.
- Enjoy.
Nutrition Facts : Calories 237.7, Fat 9.4, SaturatedFat 3.2, Cholesterol 59.2, Sodium 450.9, Carbohydrate 32.1, Fiber 2.7, Sugar 6.2, Protein 7.4
More about "cajun veggie burgers with kasha food"
KASHA VEGGIE BURGERS — THE BIRKETT MILLS
From thebirkettmills.com
VEGAN CAJUN BEAN BURGERS - OLIVEMAGAZINE
From olivemagazine.com
KASHA BURGERS - THE VEGGIE TABLE
From theveggietable.com
Time 30 minutesEstimated Reading Time 1 minYield 6 burgers
CAJUN VEGGIE BURGERS με KASHA — KOUZINA64
From kouzina64.com
KASHA BURGERS - RECIPE | COOKS.COM
From cooks.com
CAJUN VEGGIE BURGERS
From pinterest.co.uk
CAJUN BURGERS WITH SWEET POTATO BUNS | FOOD FAITH FITNESS
From foodfaithfitness.com
THE CAJUN BURGER TOPPING + THE NEW BUBBA VEGGIE BURGER
From avirtuouswoman.org
CAJUN BURGER — ALWAYS PLANT-BASED. ALWAYS DELICIOUS. HODO.
From hodofoods.com
CAJUN BURGER RECIPE - THE SPRUCE EATS
From thespruceeats.com
8 CAJUN VEGETABLE SIDE DISHES | ALLRECIPES
From allrecipes.com
CAJUN BURGER RECIPE - HEALTHY VEGAN RECIPES ON VIDEO
From support111.typepad.com
VEGGIE BURGER: KASHA & CORN - ESTIA BLOG
From estias.com
CAJUN CHICKPEA BURGERS - THE ALMOND EATER
From thealmondeater.com
CAJUN RED BEAN BURGERS WITH FRIED GREEN TOMATOES
From ohmyveggies.com
CAJUN VEGGIE BURGERS WITH KASHA | RECIPESTY
From recipesty.com
CAJUN VEGGIE BURGERS WITH KASHA - WORLDRECIPES.ORG
From worldrecipes.org
VEGGIE BURGERS: 15 RECIPES, COUNTLESS BENEFITS - ONE GREEN PLANET
From onegreenplanet.org
KASHA BURGERS RECIPE | RECIPELAND
From recipeland.com
CAJUN RED BEANS AND RICE VEGGIE BURGERS - THE VEGAN 8
From thevegan8.com
WHOLE WHEAT KASHA BURGERS WITH MUSHROOM SAUCE
From lesliebeck.com
CAJUN SWEET POTATO AND CHICKPEA VEGGIE BURGER RECIPE
From superhealthykids.com
CAJUN VEGGIE BURGERS - VEGWEB.COM
From vegweb.com
GRILLED KASHA VEGGIE BURGERS | FOOD MANAGEMENT
From food-management.com
MATZO KASHA VEGETARIAN BLACK BEAN BURGER - WITHOUT A PATH
From withoutapath.com
CAJUN BURGERS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
BUCKWHEAT KASHA BURGERS (6 SERVINGS) RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
CAJUN CHICKPEA BURGER - WHOLEHEARTED EATS
From wholeheartedeats.com
SPICY CAJUN CHICKPEA VEGGIE BURGERS WITH JALAPEñO AIOLI
From vanillaandbean.com
BASIC KASHA BURGERS - LESLIE BECK
From lesliebeck.com
CAJUN HALLOUMI BURGER WITH GARLIC YOGURT SAUCE - VEGGIE DESSERTS
From veggiedesserts.com
GRILLED KASHA VEGGIE BURGERS | RESTAURANT HOSPITALITY
From restaurant-hospitality.com
CAJUN VEGGIE BURGERS WITH KASHA | RECIPE | VEGGIE BURGER, …
From pinterest.com
KASHA & OAT GARDEN BURGERS RECIPE - FOOD.COM
From food.com
CAJUN BLACK-EYED PEA BURGERS - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGGIE BURGERS CAJUN - RECIPES - COOKS.COM
From cooks.com
KASHA BURGERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
HODO CAJUN BURGER JAMBALAYA — ALWAYS PLANT-BASED. ALWAYS …
From hodofoods.com
COURGETTE AND BUCKWHEAT FALAFEL BURGERS - THE TELEGRAPH
From telegraph.co.uk
WHAT IS KASHA? (DEFINITION AND COOKING TIPS) - THE SPRUCE EATS
From thespruceeats.com
CAJUN VEGGIE BURGERS WITH KASHA | RECIPE | VEGGIE BURGER, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love