GREEN BURGERS
This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It's craftily packed with spinach - one of the trickier veg to get into kids!
Provided by Amanda Grant
Categories Dinner
Time 50m
Yield makes 8 (4 for now, 4 for the freezer)
Number Of Ingredients 13
Steps:
- Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.
- Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.
- Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.
- Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
THE GREEN WARRIOR BURGER
Time 30m
Yield 4 burgers
Number Of Ingredients 16
Steps:
- Cook the garden peas in boiled water for just 2-5 minutes or as long as the instructions on the package say. Leave them to cool or simply wash with cold water, don't place them in the food processor while they are still hot.
- In a food processor blend the onion with the oats.
- Add the rest of the ingredients for the patties: the fresh leafy greens, the butter beans, the peas and seasoning. Blend until you get a sticky, smooth green mixture like the one in the video.
- Shape the mixture into burger patties and brush each side with olive oil.
- Heat a non-stick pan to medium heat, drizzle just a little bit of olive oil and place the patties in the pan, cooking each side for 4-5 minutes. When one side is cooked and you flip the patties, place a slice of mozzarella or vegan cheese on top and cover with a lid while the other side is cooking, to allow it melt.
- Serve the patties in a burger with fresh spinach or other salad greens (like cress), sun-dried tomato pesto and avocado.
SUNNY'S SPICY GREEN GODDESS BURGER
Steps:
- For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
- For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
- To grill and glaze. Heat the grill to 400 degrees F.
- Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
- For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.
BURGERS WITH GREEN TOMATO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Make the salsa: Combine the tomatoes, lime juice, sugar and 1 teaspoon salt in a small microwave-safe bowl. Microwave 2 minutes, then stir in the cilantro, red onion and jalapeno; set aside.
- Toss the corn with the vegetable oil in a large bowl; season with salt and pepper. Form the beef into four 1-inch-thick patties; season with salt and pepper. Lightly brush the grill grates with vegetable oil. Grill the corn, turning occasionally, until marked and tender, about8 minutes. Meanwhile, grill the burgers about 4 minutes per side for medium rare. Toast the buns on the grill.
- Sandwich the burgers on the buns with the guacamole and salsa. Serve with the corn.
Nutrition Facts : Calories 500 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 42 grams
GREEN CHILI BURGERS
New Mexico is known for their green chilis and Bobby Flay claims it's home to the best green chili burgers! This recipe can be made to serve 4 or 6, depending on the size of the burgers.
Provided by Galley Wench
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- Place all ingredients in a blender and blend until smooth and season with salt and pepper to taste. (A water if necessary to achieve the proper consistency.).
- Burgers:
- Heat grill to high. Form meat into 6 burgers and season with salt and pepper to taste. Grill until charred on both sides and cooked to desired doneness.
- Place 2 slices of the cheese on each burger; close the lid or tent with foil and cook until the cheese has just melted, about 1 minute.
- Place burgers on bun and top with green chili sauce, lettuce, tomatoes and pickled jalapeno, if desired.
- Note: Use high heat. A great tasting burger needs only to be on the grill 2 to 3 minutes on each side to arrive at a perfect medium doneness.
Nutrition Facts : Calories 525.5, Fat 26.2, SaturatedFat 12.4, Cholesterol 131.5, Sodium 538.6, Carbohydrate 27.6, Fiber 2.7, Sugar 4.4, Protein 43
GREEN-EYED MONSTER BURGERS
A burger with a tasty dill pickle surprise in the middle! Another find from the www.ilovepickles.com website. It notes you can mold burgers into hot-dog shapes and use sliced-lengthwise pickles if you want to use hot dog buns. Times are a guess-timate until I can make 'em.
Provided by Kats Mom
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix pickle juice and onion soup mix; add ground beef and mix thoroughly.
- Divide into 12 thin patties.
- Arrange 5 to 7 dill pickle chips in the center of six patties; cover with remaining patties and seal edges well.
- Pan fry in non-stick fry pan or broil 5 to 6 minutes on each side.
Nutrition Facts : Calories 410.4, Fat 17.4, SaturatedFat 6.6, Cholesterol 98.6, Sodium 1232.5, Carbohydrate 26.3, Fiber 1.7, Sugar 5.1, Protein 35
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