BLACK BEAN VEGGIE BURGERS
Costco has a chipotle black bean burger that I love, so I found a basic recipe and tweaked it to meet our tastes. I really enjoy these burgers. They have just enough kick to keep them interesting.
Provided by Kathy
Categories Black Beans
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the egg, chili powder, cumin and chili sauce.
- In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
- Add beans and egg mixture, pulse until combined. Transfer to a bowl.
- Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
- Divide into four burgers. Grill or freeze for later use.
- Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.
GARLIC-PARMESAN CHEESEBURGERS
If you love garlic, parmesan, and cheeseburgers, these Garlic-Parmesan Cheeseburgers will be your new favorite burger! They are a quick fix on your grill.
Provided by Marybeth Feutz
Categories Main
Time 18m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine beef, garlic, Parmesan cheese, minced onion, and Worcestershire sauce. Using your hands, mix until all ingredients are well-mixed.
- Separate the beef mixture into 4 approximately equal portions.
- Place one portion at a time into a burger press and form into patties. (Or, use your hands to form meat into patties.)
- Heat your grill to high heat.
- Grill burgers for 3-4 minutes per side, flipping once, until the internal temperature measures 160 degrees F with a meat thermometer.
- If desired, lightly toast buns on the grill during last few minutes of cooking.
- Top burgers with extra Parmesan cheese. Serve immediately.
PARMESAN SAUCE (SUPER EASY)
Super easy parmesan cream sauce that works great with noodles or on top of chicken. I use skim milk to make it a bit nicer on the hips instead of the traditional heavy cream or half and half.
Provided by Newly Mrs. Johnson
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in small skillet or sauce pan over medium heat.
- Whisk in flour to make a roux and gradually stir in milk.
- Heat to a boil stirring frequently.
- Reduce heat to thicken and add parmesan cheese and stir till melted.
- Season with garlic, salt and pepper to taste.
THROWDOWN'S GREEN CHILE CHEESEBURGERS
In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.
Provided by Bobby Flay
Categories main-dish
Time 5h5m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Burgers:
- For the queso sauce:
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
- For the relish:
- Combine all ingredients in a bowl and season with salt and pepper, to taste.
- For the pickled red onions:
- Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
- For the burgers:
- Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
- Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
- Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.
CHILI CHEESEBURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside.
- In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning.
- Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired.
- Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
- When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
- Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
- When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
- Sprinkle the fries with sea salt and dive in!
CHICKEN PARMESAN BURGERS
Perfectly seasoned & juicy chicken parmesan burgers are topped with a zesty sauce, lots of cheese and fresh herbs.
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Cook onion and garlic in 1 tablespoon of olive oil over medium heat until softened. Cool completely.
- Mix all patty ingredients in a medium bowl. Form into four ½" thick patties.
- Heat remaining olive oil in an oven-proof skillet over medium heat and add patties. Cook 4-6 minutes per side or until they reach 165°F. (see notes for other cooking methods)
- Meanwhile, heat marinara sauce on the stovetop or in the microwave.
- Turn the broiler on to high.
- Spoon about 1 tablespoon marinara sauce over each patty. Top each with mozzarella cheese and parmesan cheese. Broil 1-2 minutes or until cheese melts.
- Spread garlic butter on the buns and broil 1-2 minutes or until lightly toasted.
- Place a chicken patty on each bun with tomato slices if using. Top with basil if desired and serve with remaining marinara sauce.
Nutrition Facts : Calories 529 kcal, Carbohydrate 31 g, Protein 35 g, Fat 30 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 133 mg, Sodium 878 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving
PARMESAN CHILI SAUCE BURGERS
I was experimenting with some ingredients to make a better burger. This one is really moist and juicy and flavorful
Provided by barbara lentz
Categories Burgers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together. Shape into 8 patties and grill or fry until done. Serve with favorite toppings on buns
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