DOUBLE PATTY VEGGIE BURGER
Steps:
- For the special sauce: Stir together the mayonnaise, ketchup, pickle relish, pickle juice, garlic powder, paprika and a pinch each of salt and pepper and set aside.
- For the burgers: Add the black beans, beets, garlic powder, onion powder and 1/2 teaspoon salt to a food processor and pulse until coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid smoke and pulse just until the mixture starts to come together. Transfer the mixture to a medium bowl and stir until thoroughly combined. Using wet hands, form 8 patties and place on a plate.
- Heat a cast-iron pan over medium-high heat and add 2 tablespoons of the oil. Add the patties and cook for about 4 minutes. Flip the patties, top with the cheese, if you like, and add the remaining tablespoon of oil to the pan. Cook until patties are hot and the cheese has melted, about 4 minutes more.
- To assemble, spread each bottom bun with a thin layer of the special sauce and top with some of the pickles and onions. Cover with a patty, followed with some lettuce and repeat the process with the remaining sauce, pickles, onions, patties and lettuce. Top with the top bun.
VEGGIE BURGER
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 burgers, serves 2-3
Number Of Ingredients 16
Steps:
- In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.
- Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint
DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Provided by Joe Sevier
Categories Mushroom Chicken Onion Pepper Mayonnaise Mustard Pickles Lettuce Lunch Dinner Grill/Barbecue Backyard BBQ Summer Picnic Peanut Free Wheat/Gluten-Free Soy Free Tree Nut Free
Number Of Ingredients 11
Steps:
- Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
- Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
- Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
- Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
- Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.
SIMPLE VEGGIE BURGERS
A Canadian Living recipe. This is very easy to make. I do find it just a bit sticky before cooking. You can add variety by adding grated carrots or sunflower seeds. Great if served with on really good bread such as focaccia topped with sprouts, tomatoes and sour cream.
Provided by Dreamer in Ontario
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place about 3/4 of the beans into a large bowl and mash with a fork.
- Stir in remaining ingredients and mix until well combined.
- Shape into four 1/2 inch thick patties (May wrap in plastic and refrigerate up to 24 hours at this point.
- Heat 2 tsp vegetable oil in nonstick skillet over medium heat (or spray with nonstick spray such as Pam) and cook patties, turning once, for 10 to 12 minutes or until golden. **If cooking on bbq I use my vegetable grill so that pieces don't fall into bbq.**.
Nutrition Facts : Calories 110.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 46.5, Sodium 694.3, Carbohydrate 18.2, Fiber 3.7, Sugar 2.8, Protein 4.9
MY FAVORITE BURGER FOR 2
After eating a burger like this at a diner years ago, I tried to lighten up the sandwich without losing the great flavors. Now I can enjoy one more often without feeling guilty! -Kris Swihart, Perrysburg, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the onion, garlic powder, salt and pepper. Crumble beef over mixture and mix well. Shape into two patties., On a greased grill rack, grill the patties, covered, over medium heat or broil 4-6 in. from heat for 4 minutes on each side or until a thermometer reads 160°., Meanwhile, in a small skillet coated with cooking spray, cook and stir mushrooms and onion over medium heat until onion is golden brown. Grill rolls for 1-2 minutes or until lightly toasted., Spread rolls with cream cheese; top with burgers and mushroom mixture. Sprinkle with bacon.
Nutrition Facts : Calories 402 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 736mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.
EASY VEGGIE BURGER FOR ONE (VEGAN)
I got the recipe for the patty from vegsource.com, made a few changes, and had a delightful burger for lunch today! Feel free to try your own fixings, but this is how I like my burgers best! :-) Enjoy!
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 1 burger
Number Of Ingredients 13
Steps:
- Drain and mash the cooked potato with a fork.
- In a bowl, mix together the mashed potato, rice, breadcrumbs, onion, soy sauce, corriander and red chili powder.
- Season with salt and pepper and knead well until the mixture holds together.
- If the mixture is too dry, add a little water to hold it together; usually you won't need to do this.
- Shape the mixture to form a thin patty and grill in an oven for 4 to 5 minutes on each side until lightly browned.
- While the patty is being grilled, spread 1 teaspoon each of peanut butter over the 2 bun halves.
- Cover the bottom of the lower bun half with some of the tomato slices and season with salt and pepper.
- Once the patty is done, place it over the lower bun half, top with the remaining tomato slices, and cover with the other bun half.
- Serve with ketchup, if desired.
Nutrition Facts : Calories 389.1, Fat 8.4, SaturatedFat 1.8, Sodium 407.9, Carbohydrate 67, Fiber 5.4, Sugar 7.5, Protein 12.5
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