TOP CHEF JUNIOR FALAFEL BURGER RECIPE BY TASTY
Here's what you need: chickpeas, red onion, fresh parsley, garlic, lemon juice, cumin, salt, black pepper, red pepper flakes, bread crumbs, eggs, oil, garlic, fresh cilantro, fresh parsley, ground cumin, kosher salt, tahini, fresh lemon juice, large red onion, distilled white vinegar, kosher salt, water, sugar, whole coriander, yellow mustard seeds, small purple cabbage, apple cider vinegar, salt, tomato, whole wheat hamburger buns
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
- Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
- Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don't over-process.
- Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
- Let rest until onions are softened and liquid has cooled, about 25 minutes.
- Cabbage slaw: In a bowl, combine all ingredients.
- Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
- In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
- Cook burgers in batches of 3 for 3-4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
- Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
- Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 111 grams, Fat 27 grams, Fiber 13 grams, Protein 28 grams, Sugar 28 grams
TOP CHEF JUNIOR PORK BáNH Mì BURGER RECIPE BY TASTY
Here's what you need: mayonnaise, sriracha hot sauce, large carrot, medium daikon radish, sugar, kosher salt, water, rice wine vinegar, ground pork, garlic, scallions, fish sauce, sambal oelek, sugar, freshly ground black pepper, coarse kosher salt, cucumber, jalapeño, fresh cilantro leaves, baguette
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 20
Steps:
- Sriracha aioli: Combine both ingredients in a small bowl and set aside.
- Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
- Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don't overwork meat. Form into four balls.
- Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
- Cook until the bottom of each burger has formed a brown crust, about 3-4 minutes. Flip each patty and cook through, approximately 3-4 minutes.
- Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.
- Enjoy!
Nutrition Facts : Calories 874 calories, Carbohydrate 73 grams, Fat 48 grams, Fiber 5 grams, Protein 40 grams, Sugar 32 grams
EASY ZESTY SALMON BURGERS RECIPE BY TASTY
Here's what you need: yogurt, spicy dijon, fresh dill, fresh chives, honey, fresh skinless salmon, red onion, fresh dill, prepared horseradish, honey, sea salt, pepper
Provided by Mel Boyajian
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine yogurt, spicy dijon, dill, chives, and honey. Set aside.
- Cut salmon into ½ inch (1¼ cm) cubes and transfer to a food processor.
- Pulse 5 times.
- Add onion, dill, horseradish, honey, salt, and pepper and pulse a few more times to combine.
- Form mixture into 4 patties.
- Drizzle small amount of olive oil into frying pan and heat pan to medium-high.
- Cook patties for 3-4 minutes until browned. Flip and cook another 3-4 minutes until browned.
- Serve on your favorite multi-grain bread with yogurt dill sauce.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 6 grams, Fat 15 grams, Fiber 0 grams, Protein 23 grams, Sugar 4 grams
TOP CHEF JUNIOR CITRUS SALMON BURGER RECIPE BY TASTY
Here's what you need: mayonnaise, large lemon, red pepper flakes, fresh dill, fresh herb, salt, pepper, fresh salmon, oranges, lemon, chives, salt, tomato, avocado, butter lettuce, sesame seed burger buns
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Dill citrus aioli: Combine all ingredients in a small bowl. Season with salt and pepper to taste, then set aside.
- Burgers: Cut salmon into 2-inch (5-cm) pieces. Transfer 1⁄3 of salmon to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4-5 times until pieces are no bigger than 1⁄4 inches (6 mm) (be careful not to make it too smooth). Transfer to a large bowl.
- Gently fold in citrus zests, juice, chives, and salt. Shape into 4 burger patties.
- Heat 1 ½ teaspoons of oil in a cast-iron skillet over medium heat. Once oil is hot, add salmon burgers to pan. Sear for 3-4 minutes on each side until cooked through.
- Assembly: Spread about 1 tablespoon of dill citrus aioli on the bottom of 4 buns. Place one burger on each bun, then top with tomato, avocado, and butter lettuce.
- Enjoy!
Nutrition Facts : Calories 1007 calories, Carbohydrate 67 grams, Fat 68 grams, Fiber 9 grams, Protein 33 grams, Sugar 19 grams
LAMB BURGERS
Steps:
- Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
- In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty," cook it and taste for seasoning.
- Preheat the grill.
- Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
- Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
- In a small bowl, combine the warm water, sugar and yeast and let sit for 15 minutes.
- In the bowl of a stand mixer, combine the flours, cumin, salt and cayenne. Add the yeast mixture and the olive oil. Mix on medium speed to combine and knead the dough. It should take 6 to 7 minutes. The dough will be firm and not sticky or tacky.
- Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours.
- Preheat the oven to 500 degrees F.
- Divide the dough into 8 equal pieces and roll into 7-inch rounds (1/4-inch thick). Divide the dough between 2 sheet trays, cover them loosely with a clean tea towel or plastic wrap and let rest for 20 minutes.
- Bake the pitas for 3 to 4 minutes, then turn the pitas over and bake for 2 more minutes. Let cool and use as desired.
- Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool.
- Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future.
- Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combined.
SHRIMP PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, tamarind concentrate, fish sauce, palm sugar, sriracha, canola oil, fresh shrimp, salt and pepper, eggs, garlic chives, bean sprout, peanuts, purple cabbage, carrot, lime
Provided by Sabina Dacer
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 15
Steps:
- To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
- Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
- In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼" thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.
- Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.
- Squeeze juice of half a lime over the time and serve warm.
TASTY GROUND LAMB BURGERS
Ground lamb is very tasty and it makes for a great lamb burger. Lamb is a bit more expensive than beef or ground veal but once in a while lamb is a tasty change.
Provided by patj-food210
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium mixing bowl combine ground lamb, garlic powder, salt, pepper, onion, and fresh parsley. You can add th yolk from one egg if desired.
- Combine all ingrediets and mix by hand for about a minute or so. You now want to start forming the lamb into hamburg type patties. Set the oven on broil and place burgers on oven broiler rack.
- Cook each side of burgers for about 8 -10 minutes. You want to make sure your lamb burgers are completely cookd before serving. You can serve your lamb on a hamburger bun or just eat it plain. Enjoy!
Nutrition Facts : Calories 653.4, Fat 53.4, SaturatedFat 23.2, Cholesterol 166.4, Sodium 721.5, Carbohydrate 2.2, Fiber 0.5, Sugar 0.1, Protein 38.4
JUICY LAMB BURGERS
Lamb makes a wonderful burger. The natural flavors of the meat are complimented in this version by the spices, giving this a middle eastern feel. I like to serve these with recipe #461721 (see recipe 461721), but if you don't want to make the spread, top your burger with crumbled feta and whatever of the options below float your boat! I've written this to make 4 oz burgers, if you like yours larger, scale the recipe up to suit your appetite. Adapted from "Emeril at the Grill".
Provided by IngridH
Categories Lamb/Sheep
Time 2h25m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine lamb, shallot, garlic, salt, cumin, allspice, cayenne, and cinnamon in a mixing bowl. Mix thoroughly to combine the seasonings and the meat.
- Form the meat mix into 4 patties about 1/2 inch thick. Cover the patties with plastic wrap, and chill for at least two hours. This will allow the spices to completely season the meat.
- Prepare a grill to medium high heat. Brush both sides of the burgers with the oil, to keep them from sticking to the grill.
- Grill the patties for about 4 minutes on each side for medium doneness (or adjust to your preferred temp). Remove from heat, and cover to keep warm while you toast the buns.
- Place the buns, cut side down, on the grill for 1 to 2 minutes to toast.
- Place the burgers on the toasted buns, and garnish as desired. serve immediately.
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