Circus Burgers With Lean Ground Beef And Chia Seeds Food

CIRCUS BURGERS (WITH LEAN GROUND BEEF AND CHIA SEEDS)

Steps:

• Combine Chia Seeds and 1/2 cup water. Stir constantly, for 1/2 - 1 minute. The seeds will quickly form a gelatinous coating, which will absorb the water. Let the seeds set, to thicken. After about 15 minutes, you will have a thick mixture, that can be added to the meat mixture, when it is ready to mix. This will help bind it all together, and add moisture. Chia seeds do not have any flavor, of their own. They add moisture, fiber and oodles of nutritional value to your food.
• In fry pan, add chopped onion and oil. Mix well, to cover onion with oil. Spread onion evenly in pan.
• Add 1 Tablespoon water and cover with tight fitting lid. Heat over medium heat, until water bubble. Turn heat to low and simmer for five minutes, or until onion is translucent.
• Remove lid, and increase heat to medium low. Stir gently, until the onion starts to caramelize. At this point add minced garlic, and stir, for another minute. Remove from heat, and cover, until the remainder of mixture is complete.
• In medium mixing bowl, add ground meat, grated carrots, caramelized onion/garlic mixture, Chia Seeds, and seasonings. Combine well, with hands (I wear plastic gloves), or large spoon.
• Form into 3-1/2 to 4 inch patties, that are about 1/2 inch thick. These can be immediately cooked, on the grill, for approx 3 minutes per side, depending on how well you like them cooked. Or . . .
• Place on cookie sheet and place in freezer. The patties should be frozen through in about an hour or less. We have found that it is easier to get a nicely cooked outside and still have a slightly pink center, when we cook them from frozen. This takes a little less than 4 minutes on the first side, and three minutes on the second side. The final result will be determined by your grill, so watch them closely the first time you cook them.

MEDITERRANEAN CHICKPEA BURGERS

Steps:

• In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
• In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
• Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.