GOAT CHEESE TOPPED VEGGIE BURGER
Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.
Provided by Food Network
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.
- 1. In small bowl combine chevre, milk, rosemary, thyme and garlic salt. Set aside.
- 2. Micro-cook veggie burger according to package directions, except after turning burger, spread cheese mixture on top. Continue micro-cooking according to package directions.
- 3. Top bun bottom with spinach, burger and bun top.
BEET, RICE AND GOAT CHEESE BURGERS
For some reason these pink burgers tasted better to me after they'd sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
Provided by Martha Rose Shulman
Time 30m
Yield 6 burgers.
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
- Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.
- Moisten your hands and form 6 patties.
- Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 5 grams, Carbohydrate 69 grams, Fat 8 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 430 milligrams, Sugar 2 grams, TransFat 0 grams
KALE & QUINOA PATTIES
These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner
Provided by Georgina Fuggle
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 18
Steps:
- Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
- Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
- To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
- Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
- Heat the grill to high and put a slice of goat's cheese on top of each patty. Place under the grill to brown and melt the cheese slightly - this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.
Nutrition Facts : Calories 564 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
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