CUMIN TURKEY BURGERS
These spicy burgers are full of flavor and smell amazing.WW - 4 points They stand on their own, but onions or roasted peppers give them even more of a kick! Ground chicken also works great if you want to substitute the turkey.What to Drink? Syrah (Serve on light hamburger buns, split and toasted.)
Provided by Cucina Casalingo
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the egg substitute, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended.
- Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties. ( Can be covered and chilled at this point. Let sit for 5 minutes after removing from the refrigerator before grilling).
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve on the toasted hamburger buns.
CUMIN BURGERS
my kids loved these! very quick to mix together. Use other spices too, garlic salt instead of plain salt etc
Provided by TotallyChef
Categories Main Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Mix all the ingredients together, my beef needs a couple of slices of bread to help bind it together. shape into patties and fry or grill. The amounts can be adjusted to taste. A slice of cheese, tomato, lettuce and onion, all optional!, can be added, too.
Nutrition Facts : Calories 894 calories, Fat 75.8802233337075 g, Carbohydrate 1.36120500074323 g, Cholesterol 226.796185 mg, Fiber 0.4805000001764 g, Protein 48.0086183416325 g, SaturatedFat 28.7001392331591 g, ServingSize 1 1 Serving (305g), Sodium 204.977591936156 mg, Sugar 0.880705000566832 g, TransFat 19.3014239793907 g
BARBECUE CUMIN BURGERS
Make and share this Barbecue Cumin Burgers recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together all the ingredients until well blended.
- Using lightly floured hands divide the mixture into 4 and form each quarter into a ball.
- Turn each ball onto a floured surface and press down with the palm of your hand to form burgers.
- Cook over hot coals for 4-5 minutes on each side, or until cooked through.
Nutrition Facts : Calories 200.8, Fat 13.3, SaturatedFat 5, Cholesterol 57.1, Sodium 88, Carbohydrate 3.6, Fiber 0.5, Sugar 0.5, Protein 16.4
CUMIN-SPICED RED LENTIL BURGERS
Make and share this Cumin-Spiced Red Lentil Burgers recipe from Food.com.
Provided by Queen Dana
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
- Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
- Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
- Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
Nutrition Facts : Calories 616.5, Fat 26.6, SaturatedFat 4.8, Cholesterol 96.7, Sodium 2012.3, Carbohydrate 69.3, Fiber 10.6, Sugar 8.7, Protein 28.1
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CUMIN-SPICED BURGERS WITH HARISSA MAYO - FOOD & WINE
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- In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic powder and thyme. Form the meat into eight 3/4-inch-thick oval patties. In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
- Heat a grill pan. Cook the onions over moderate heat, turning once, until tender, about 10 minutes. Transfer to a plate and keep warm. Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes. Grill the rolls until lightly toasted, about 2 minutes.
- Meanwhile, mix the mayonnaise with the caraway and the remaining 2 tablespoons of harissa; season with salt and pepper.
- Spread the mayo on the rolls. Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.
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