Chesapeake Burgers Food

CHESAPEAKE BAY BURGERS

Chesapeake Bay Burgers image

I got tired of the same hamburger every summer and decided it was time to try something new. My family "the guinea pigs" loved it, especially my husband who begs me to make them everytime we fire up the grill.

Provided by emtpixie

Categories Meat

Time 20m

Yield 4 burgers

Number Of Ingredients 6

Ingredients

1/2-3/4 lb lean ground chuck, per person (or lean ground turkey, chicken, etc.)
1 medium onion, per pound meat
4 tablespoons Worcestershire sauce, sauce per pound meat
salt and pepper
1 tablespoon tomato paste, per pound meat
5 tablespoons Old Bay Seasoning, per pound meat (more if you want it extra spicy)

Steps:

Put meat in a large bowl, preferrably metal, glass, or ceramic. Plastic holds odors and sometimes bacteria.
Mince onions (now would be a good time to use that expensive food processor that's collecting dust somewhere in your house!).
Add onions, worcestershire sauce, salt and pepper, tomato paste and Old Bay Seasoning to meat in the bowl and mix VERY thoroughly.
Mash it all together and firmly pat out your hamburgers using 1/2 to 3/4 of a pound of meat per person.
Spray grill rack with Pam or similar spray and put burgers on grill. Flip every 3 minutes until desired doneness is reached (if you're using ground poultry cook THOROUGHLY! Until juices run clear, allowing for the coloring of the seasonings). If you want to pan fry your burgers spray a frying pan with Pam and cook as described above.
If you want cheeseburgers put desired amount of cheese on burgers about 1 minute before removing burgers from heat. Allow cheese to melt thoroughly.
Remove burgers from heat and put on buns. Have lettuce, tomato, onion, relish or other pickles, mustard, mayonnaise, and ketchup, etc. available for people to make their masterpiece. ENJOY!

Nutrition Facts : Calories 165.2, Fat 10.4, SaturatedFat 4.2, Cholesterol 38.6, Sodium 232.6, Carbohydrate 6.8, Fiber 0.6, Sugar 3.4, Protein 10.9

CHICKPEA BURGERS

Chickpea Burgers image

These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.

Provided by Catherine McCord

Categories main-dish

Time 30m

Yield 9 patties

Number Of Ingredients 13

Ingredients

One 15-ounce can chickpeas, drained and rinsed
1 small carrot, roughly chopped
1 clove garlic
1 small onion, roughly chopped
2 large eggs
1 teaspoon kosher salt
1/3 cup breadcrumbs (I used whole-grain)
2 teaspoons toasted sesame seeds
2 tablespoons vegetable or canola oil
9 hamburger buns, split
Sliced avocado, for serving
Arugula or Bibb lettuce, for serving
Aioli, ketchup and/or mustard, for serving

Steps:

Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
Serve on the buns with your desired toppings and condiments.

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