EASY VEGGIE BURGERS
These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".
Provided by Dreamer in Ontario
Categories Black Beans
Time 13m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain and rinse beans with cold water.
- Drain again and pat dry with paper towels.
- Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
- Pulse until beans are the size of peas.
- Place pulsed mixture into a large bowl.
- Add flour and stir until evenly mixed.
- Add bread crumbs and mix well.
- Add cheese and mix with your hands (mixture is thick).
- Divide mixture into six portions.
- Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
- The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
- Oil your grill and preheat grill to medium-high.
- Place burgers on grill.
- Brush with remaining barbecue sauce.
- Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
- Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
- For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.
REALLY EASY BEEFBURGERS
Perfect for getting the kids cooking, these burgers are fun to make, freeze well and are super tasty too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 6
Steps:
- Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
- Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings - a bit like making sandcastles.
- Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
- Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don't burn them.
- Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
- Assemble and enjoy: Spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.
Nutrition Facts : Calories 496 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.53 milligram of sodium
BEEF BURGERS - LEARN TO MAKE
Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties
Provided by Good Food team
Time 30m
Number Of Ingredients 6
Steps:
- Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
- Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
- Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
- Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
- Heat the barbecue to medium hot (there will be white ash over the red hot coals - about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
- Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don't move them around or they may stick.
- Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
- Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
- Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
- Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.
BEST BEEF BURGER RECIPE
Steps:
- Combine ground beef, pepper, salt, mustard and Worcestershire sauce.
- Gently form mixture into 8 patties.
- Heat grill or skillet to high.
- Cook patties 2-3 minutes per side (if you make them thicker, you'll need to cook them longer)
- Serve on grilled hamburger buns with lettuce, tomato, cheese and onions. Pickles if you must.
- Devour!
Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 449 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 g, TransFat 1 g, UnsaturatedFat 11 g
THE BEST NO FUSS HAMBURGER
We keep homemade hamburgers simple and use quality meat, salt and pepper. When forming the hamburger patties, be careful not to over work the mixture since this can make the burgers tough when cooked.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 20m
Yield Makes 3 (1/3 pound) hamburgers
Number Of Ingredients 3
Steps:
- Take the beef out of the refrigerator and allow it to sit at room temperature for about 5 minutes before forming the patties. Form beef into three 5 to 6 ounce hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking). Season both sides of the hamburgers with salt and pepper.
- Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties 3 to 4 minutes on each side, depending on how well done you like it.
- Rest burgers covered loosely with aluminum foil for 5 minutes then serve on a buttered bun with lettuce, tomatoes and onion (or how you like it).
Nutrition Facts : Calories 276, Protein 24 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 95 mg
EASY HAMBURGERS
These easy hamburgers come together in a snap. Grill and then add your favorite toppings. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Shape ground beef into four 3/4-in.-thick patties. Just before grilling, sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
SIMPLE BURGERS
Make and share this Simple Burgers recipe from Food.com.
Provided by foodlover
Categories Meat
Time 25m
Yield 8 burgers
Number Of Ingredients 5
Steps:
- Combine all ingredients with your hands.
- Break off sections and form into patty's.
- Cook on the stove or BBQ.
THE ULTIMATE HOMEMADE BURGER
This ultimate burger recipe is simple and deluxe - you'll never make a homemade burger the same way again! Well-seasoned, high quality beef, fresh, crisp toppings and a cracking special sauce will outshine any fast food version.
Provided by Ellis Barrie
Categories Main course
Yield Makes 1 large burger
Number Of Ingredients 13
Steps:
- Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes.
- For the sauce, mix all the ingredients together. Set aside.
- Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat.
- Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through.
- Serve the burgers and sauce in the toasted bun with the toppings of your choice.
More about "simple burgers food"
THE CLASSIC BURGER RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (11)Calories 480 per serving
- In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
- Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
- Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
THE BEST CLASSIC BURGER - THE ... - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (54)Calories 558 per servingCategory Dinner, Entree
- In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined.
- Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers.
- Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.*
SIMPLE GRILLED BURGERS - UMAMI
From umami.site
4.8/5 (4)Total Time 35 mins
- Finely mince the onion and garlic. Place the ground burger in a bowl with the onion, garlic, Worcestershire sauce, salt, and pepper. Use your hands to mix everything together. It's important to mix the seasonings with the burger thoroughly.
- To form the burgers, split the mixture into fourths and use your hands to make patties. Let the patties rest for five minutes for the flavors to absorb into the burgers.
- Grill the burgers on a medium hot grill for five minutes, flip and cook for another five to six minutes or until the burgers have the desired level of doneness.
4 EASY BURGER RECIPES - REAL SIMPLE
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Author Kate MerkerEstimated Reading Time 4 mins
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EASY HOMEMADE BEEF BURGER RECIPE | TESCO REAL FOOD
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EASY BURGER RECIPES - PLAIN CHICKEN
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BASIC BEEF BURGERS RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine North AmericanCategory MainsServings 4Total Time 35 mins
- Combine mince, onion, garlic, 1 tbs oil, sauce and oregano in a bowl. Mix together using clean hands. Divide into four portions and shape into patties 11cm in diameter. Make a dent in the centre with your thumb (this helps to prevent them shrinking during cooking). Stack patties, separating them with baking paper, and chill for 15 minutes.
- Heat a frying pan or barbecue on medium-high heat. Brush sides of patties with oil and cook for 5 minutes each side or until cooked through.
- Fill rolls with lettuce, tomato, cucumber and onion. Top with a patty, extra cucumber or onion, if desired, and serve with chipotle chilli mayo.
MOOSE BURGER RECIPE - GIRL HEART FOOD®
From girlheartfood.com
Ratings 8Estimated Reading Time 6 minsCategory Main CourseTotal Time 21 mins
- Place bacon lardons in a 12-inch cast-iron skillet over medium heat and fry until cooked, but not fully crispy. Transfer cooked bacon to a plate and set aside. Carefully remove grease (put in a dish) and reserve grease for later to put in burgers (optional) and to fry them.
- Meanwhile, add moose meat to a bowl with remaining ingredients (Worcestershire sauce, onion powder, salt, black pepper, mustard powder, garlic powder and smoked paprika). Mix to combine everything.
- Mix in cooked bacon and form into burger patties (about 4 ounces each and about 4 inches in diameter).Note: Add even more moisture to these burgers by mixing in 1 to 2 tablespoons of slightly cooled bacon grease or cooled melted butter.
- To cook burgers, heat a teaspoon or so of bacon grease (or use olive oil) in the cast-iron skillet over medium heat.Note: I fried the burgers in batches, cooking two at a time, adding more grease or oil between batches.
50 BURGER RECIPES : RECIPES AND COOKING : FOOD NETWORK ...
From foodnetwork.com
Estimated Reading Time 6 mins
- Classic Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center.
- Cheese Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.
- Blue Cheese Make Classic Burger (No. 1). Spread soft blue cheese on the inside of the bun and melt in the oven.
- Bacon Cheese Put bacon strips on a parchment-lined baking sheet; put another pan on top. Bake at 400 degrees F, 10 minutes, then uncover and bake 10 more minutes.
- Bacon, Egg and Cheese Make Classic Burger (No. 1). Melt 2 slices muenster on the bun in the oven. Serve the burger, a fried egg and bacon (No. 4) on the bun.
- Caramelized Onion Cook 2 sliced red onions in butter over low heat until caramelized, about 35 minutes; season with salt and pepper. Make Classic Burger (No.
- Sliders Make Classic Burger (No. 1) as 2-ounce patties; cook 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.
- Juicy Lucy Make Classic Burger (No. 1), but shape the meat into 2 flat patties. Lay 2 slices American cheese between them and form the meat around the cheese before cooking.
- 'Shroom Cook 1 pound sliced mushrooms in butter until golden, then add 1 chopped garlic clove and 2 tablespoons Worcestershire sauce and cook until crisp; add fresh parsley.
- BLT Cook 2 bacon slices in simmering water, 15 minutes. Drain and cool, then chop and mix with 4 ounces ground beef chuck. Shape and cook as directed for Classic Burger (No.
EASY PEASY HOMEMADE BEEF BURGERS - EASY PEASY FOODIE
From easypeasyfoodie.com
4.8/5 (5)Total Time 15 minsCategory BBQ, Main CourseCalories 348 per serving
- If you are cooking under the grill (broiler), preheat your grill to medium-high, leaving your grill tray in the grill so the bars get nice and hot (this will help stop the burgers sticking – if you have problems with this, you could also lightly grease the bars with oil).
- Combine all the burger ingredients in a bowl until they are really well mixed together – I find it easiest to do this with my hands (but don’t go too mad or you will make the burgers tough).
17 NON-TRADITIONAL BURGER RECIPES FOR SUMMER - CHOWHOUND
From greatist.com
Author Dan Mckay
- Black Eyed Pea Vegan Burger. Vegans rejoice! The luck of black eyed peas is on your side. You can now enjoy a delicious vegan burger that rivals those of your meat-eater friends.
- Falafel Burger. If you’re a fan of the almighty garbanzo, look no further than this creative take on a Middle Eastern classic. Serve with tomato jam and an herb-infused Greek yogurt to kick up your condiment game.
- Meatloaf Burger. The idea of meatloaf anything may be a scary one, but we guarantee the dreaded lunchtime classic gets an amazing, modern-day upgrade with this delicious recipe.
- Kimchi Chicken Burger. Spice things up with fiery kimchi served on a chicken patty doused in spicy mayonnaise. It’s the perfect excuse to crack open another tongue-soothing beer (or pour another slushy cocktail).
- Juicy Lucy Burger. Standard cheeseburgers are great. Our Juicy Lucy, where the cheese is INSIDE the burger, is even better. Adapted from a Minneapolis bar favorite (two bars have competing claims for the invention), the Juicy Lucy is a traditional hamburger stuffed with your choice of cheese—just make sure you go with a soft, meltable one for the proper amount of ooze.
- Chowhound Veggie Burger. Fresh is always better, so ditch the frozen veggie patty and try out the recipe for our official Chow Veggie burger. It’s packed full of vegetables like zucchini, carrot, onion, and beet, brown grains, and tons of flavor.
- Mediterranean Lamb Burger. With flavors reminiscent of a gyro, our burger is an easy entry point for anyone looking to incorporate lamb into their protein repertoire—just treat it like ground beef and you’ll be good to go.
- Bull Market Burger. If you’re used to spending your Labor Day weekend in the Hamptons or on your boss’s yacht (or just wish you were), this might be the recipe for you.
- Bison Burgers with Mushrooms and Spring Onions. Get your Oregon Trail on with our recipe for bison burgers! Bison, a throwback animal from the days of wagon rides and dysentery, has found a nice resurgence thanks to the health conscious movement (and all those paleo practitioners).
- BBQ Bacon Turkey Burgers. Usually, turkey burgers suck. However, they don’t have to. Take for example, our BBQ Bacon Turkey Burger recipe. Covered in BBQ sauce and topped with bacon, it could go 12 rounds with any beef burger in a flavor fight.
6 EASY BURGER RECIPES YOU NEED TO TRY THIS SUMMER — EAT ...
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- Butternut squash apple burgers. These butternut squash apple burgers embody the spirit and taste of fall, but they make for a great burger year-round. Creamy butternut squash, tart Granny Smith apples, and toasted pumpkin seeds make for a fun combination of textures and autumnal flavors.
- Chickpea quinoa burgers. Packed with flavor, crunch, heat, and protein, this recipe for chickpea quinoa burgers is sure to keep you full and happy. Tahini and cumin mimic the flavor profile of hummus, while sunflower seeds and pumpkin seeds offer a nutty flavor—and a bit of a crunch to boot.
- Farro and white bean veggie burgers. Farro is a healthy and hearty grain that makes for a great addition to a veggie burger made with white beans. The combination of creamy white beans and tasty farro makes for a flavorful, satisfying bite.
- Grilled portobello burgers with garlic mayo. Feast your eyes on these super savory portobello burgers with garlic mayo. Packed with umami flavor, these lighter, veg-forward patties are sure to impress.
- Mini mushroom burgers. Who needs greasy sliders when you can have juicy mini mushroom burgers? Because you can finish them in only a few bites, these perfectly portioned mini burgers are ideal for poolside munching.
- Vegan black bean burgers with guacamole and charred romaine salad. These vegan and gluten-free black bean burgers are hearty enough for an all-day cookout.
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