PEPPER PATTIES
Bring the season's taste inside by fixing beef burgers and colorful peppers. The serving suggestions are many-present them on a bead of hot cooked noodles for a hearty dinner, alone for a lighter meal of on bread as a open-faced sandwich.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soy sauce, garlic powder and pepper; reserve 1 tablespoon; set aside. Crumble beef over the remaining soy sauce mixture; mix well. Shape into four 1/2-in.-thick patties. , In a large skillet, saute onion and peppers in oil and reserved soy sauce mixture for 3-4 minutes or until crisp-tender. Remove and set aside. , Add patties to skillet; cook, uncovered, for 4-5 minutes on each side or until a thermometer reaches 160°; drain. Top patties with peppers and onion; cook until heated through. Serve with noodles if desired.
Nutrition Facts : Calories 209 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 536mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
PATTIES WITH RED PEPPER SAUCE
Store leftover chipotle peppers in the refrigerator for up to a week. Add chopped peppers and adobo sauce to salsa and other red sauces.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare orzo and peas according to package directions. Meanwhile, place chicken patties in a 13-in. x 9-in. baking dish coated with cooking spray. , Bake, uncovered, at 425° for 10-12 minutes or until heated through. , In a blender, cover and process red and chipotle peppers until pureed; transfer to a microwave-safe bowl. Cover and microwave on high for 1 minute. Spoon over chicken patties; sprinkle with cheese., Bake 5 minutes longer or until cheese is melted. Drain orzo and peas; combine. Serve with chicken.
Nutrition Facts : Calories 470 calories, Fat 15g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 634mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
- For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
- Serve crab cakes with sauce and lemon wedges.
HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS
I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.
Provided by Bibi
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
- Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
- Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
- Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g
SALMON BURGERS WITH RED PEPPER MAYO
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.
Provided by Rhoda Boone
Categories Salmon Fish Quick & Easy Mayonnaise Capers Bell Pepper Sandwich Dinner Lunch Kid-Friendly Seafood Small Plates
Yield Makes 4 burgers
Number Of Ingredients 13
Steps:
- Make the red pepper mayo:
- Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
- Cook and assemble the burgers:
- Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
- Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
- Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
- Do Ahead
- Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE
Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.
Provided by J.T.
Categories Main Dish Recipes Burger Recipes Veggie
Time 2h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
- Preheat grill for medium-high heat and lightly oil the grate.
- Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
- Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
- Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 37.8 g, Cholesterol 21 mg, Fat 22.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 2458.7 mg, Sugar 9.4 g
BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: black beans, jarred roasted red pepper, garlic, cayenne pepper, cumin, salt, cornmeal
Provided by Melissa Boyajian
Categories Dinner
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F (190˚C).
- In a large bowl, microwave black beans for 1 minute, or until softened.
- Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
- Add cornmeal and mix until thoroughly combined.
- Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
- Bake for 30 minutes, or until firm and browned, flipping over halfway through.
- Serve burgers with your favorite fixins.
- Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 6 grams, Protein 5 grams, Sugar 1 gram
LAMB AND FETA PATTIES WITH RED PEPPER RELISH
Categories Lamb Pepper Appetizer Broil Quick & Easy Dinner Lunch Feta Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make relish:
- Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
- Make patties while relish is simmering:
- Preheat broiler.
- Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4 1/2-inch patties (about 1/2 inch thick).
- Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish.
POLENTA SHAPES WITH ROASTED RED BELL PEPPER SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, bring stock to a boil.
- Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano-Reggiano and thyme.
- In a 9 by 12-inch baking dish, add 1 tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies.
- To make roasted red bell pepper sauce, roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened. Immediately place in a paper bag, seal, and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds
- In a saute pan over medium heat, heat the butter and add the shallots. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
- Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)
- Remove from heat and let cool. In a food processor or blender, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve.
- Use a cookie cutter or a pairing knife to cut out desired polenta shapes. In a saute pan over medium high heat, add oil and saute polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side.
- Just before serving, re-heat sauce in a saucepan and stir in cream. Ladle 2/3 cup of roasted red bell pepper sauce into a shallow bowl. Top with one piece of polenta. Serve immediately.
- Recommended beverage: Italian Chianti (red)
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
- Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
- Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
- Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
- Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
- Remove from heat& carefully puree in a blender.
- Season to taste& pour over your favourite pasta.
ROASTED RED PEPPER SAUCE FOR CRAB CAKES
Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.
Provided by Oolala
Categories Sauces
Time 2m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
- Add mayonnaise and process until combined.
- Season with salt and pepper to taste.
- Refrigerate until ready to use.
Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7
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