Vermont Burgers Food
BEET BURGERS
This sophisticated beet burger recipe tastes better than most restaurant veggie burgers. Maybe that's because its creator taught at the New England Culinary Institute before joining a school nutrition program. Recipe adapted from Dave Horner, food service chief of Mount Mansfield Unified Union School District in Vermont.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Burger Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Heat oil in a small skillet over medium-high heat. Add onion; cook, stirring occasionally, until soft and golden, about 3 minutes.
- Whisk egg in a large bowl. Stir in beet, carrot, Parmesan, rice, sunflower seeds, sesame seeds, flour, parsley, soy sauce, salt and the onion until well combined. Using 1/2 cup for each, shape the mixture into 6 patties, each about 2 1/2 inches wide. Place on the prepared pan.
- Bake until browned and heated through, about 30 minutes. Serve on buns with your favorite toppings, if desired.
Nutrition Facts : Calories 205 calories, Carbohydrate 16.1 g, Cholesterol 36.7 mg, Fat 13.2 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 2.6 g, Sodium 429.9 mg, Sugar 2.7 g
VERMONT BURGERS
Make your crowd happy by offering options: garlic-and-sage-infused turkey burgers and a classic version made with grass-fed beef. Store-bought pickles are great as a garnish. Or try these Pickled Vegetable recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h30m
Yield Makes 20 (10 turkey, 10 beef)
Number Of Ingredients 16
Steps:
- For the turkey burgers: Arrange 10 (4-inch) parchment squares on a tray. Gently mix together turkey, cheese, parsley, sage, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Shape meat into 10 (3-ounce) patties (3 1/2 inches in diameter and 1/2 inch thick). Transfer patties to parchment.
- For the beef burgers: Shape meat into 10 patties (see turkey burger instructions above).
- Refrigerate patties for at least 1 hour.
- Heat grill to medium-high; brush grates with vegetable oil.
- Cook the turkey burgers: Brush tops with olive oil. Flip burgers onto grill, peeling off paper. Grill for 3 minutes. Brush tops with olive oil. Flip, and grill until cooked through, about 2 minutes more.
- Cook the beef burgers: Season burgers with salt and pepper. Grill for 4 minutes. Flip, and grill until cooked through, 2 to 3 minutes more (6 minutes total for medium-rare, 7 minutes total for medium).
- To serve burgers: Brush buns with butter, and grill until browning around edges, about 30 seconds. Sandwich burgers between buns, garnished with desired toppings.
BEST OF VERMONT BURGER
Everyone loves the spicy-sweet of these burgers.Maple syrup(especially Vermont Maple Syrup)adds a special sweetness to the ketchup and the apple slices.The grilled,glazed apple goes well with the sharp cheese,as well.The pickled onion off-setts the sweet and overall this burger is a delicious package!
Provided by SHARON RICCI
Categories Burgers
Time 30m
Number Of Ingredients 16
Steps:
- 1. Make quick pickled onions:Combine apple cider vinegar,1 tablespoon maple syrup and 1 1/2 teaspoon kosher salt in jar.Shake to combine and add sliced red onion.set aside.This can be done up to 1 week before,or just 1 hour before.
- 2. Make burger patties:Combine ground sirloin and ground chuck and form into 4 burgers.Season with kosher salt and fresh ground black pepper.Make Maple Sriracha Ketchup:Combine ketchup,2 tablespoons Sriracha Sauce and 1 tablespoon maple syrup in small bowl.Make glaze for apple slices:Combine 1/4 cup maple syrup with 1 teaspoon lite soy sauce.
- 3. Heat grill to medium-high.Brush or spray grill with oil.Grill apple slices that have been brushed with glaze 2 minutes per side.Remove from grill and keep warm.Grill bacon slices until crisp,set aside and keep warm.Grill burgers 5 minutes,flip,grill 3 minutes and top with cheese slices.Toast brioche buns.
- 4. To assemble burgers:place mixed greens on bottom roll.Top with burger,grilled apple slices,bacon,pickled onions.Spread top of roll with maple sriracha ketchup and add to burger.
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- Place the ground beef in a shallow bowl. Add the salt, a few grinds of black pepper, the mayonnaise and the panko crumbs. The mayonnaise and panko combination helps to hold the juices in the burger during cooking, but doesn't change the flavor or texture of the beef. The coarse texture of the panko crumbs is important because they don't add density to the burger like dry breadcrumbs would.
- Use a wooden spatula to combine the meat ingredients as best you can before doing a final, gentle mix with your hands. Gently form the patties into quarter-pound portions and make a slight depression in the center of each with your thumb. This helps the burgers maintain an even thickness rather than developing a thicker "dome" in the center. Transfer to a plate and chill for at least 15 minutes before grilling.
- While the burgers chill, combine the ketchup, tomato paste, vinegar, maple syrup, grated onion and a few grinds of black pepper in a small saucepan or microwave-safe bowl. Warm over low heat or at 50% power. Stir until smooth, cover and set aside.
- Preheat a gas or charcoal grill to a medium-high temperature (about 400°F). Oil the grates, add the burgers and grill until you see juices start to accumulate on the top of the meat, approximately 4 minutes. Flip them over and top with cheese after about 1 minute. Cook for another 1 to 2 minutes, to desired doneness. While the burgers rest, lightly toast the buns on the grill.
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- The Farmhouse Tap & Grill. The Farmhouse Tap & Grill is legendary in Vermont for producing the best burgers in the state for over five years now. They’ve only been around for 10 years but their burger is the reason people keep coming back and for good reason.
- Worthy Burger. Trust us when we say that your appetite is worthy of a Worthy Burger. The secret ingredient to their burgers just might be the Korean-style BBQ sauce and kimchi they use to give their burgers that extra level of flavour.
- Prohibition Pig. Prohibition Pig is another popular burger spot in Vermont with a reputation for their tasty burgers as well. Much like The Farmhouse, Prohibition Pig creates fantastic craft burgers that is consistently one of the best in Vermont.
- The Burger Barn. While you might get it confused with an actual barn on the outside, on the inside, the Burger Barn serves up some of the best burgers one can make in a barn!
- Zoey’s Double Hex. Zoey’s Double Hex just might be the place to go to to help cure that nasty hangover. They have fantastic comfort food including an entire page on their menu dedicated to serving the best burgers they can make at very affordable prices.
- The Reservoir Restaurant. The Reservoir Restaurant is a contemporary restaurant that produces some fantastic burgers as part of their eclectic menu. Their burger patties are 100% grass-fed ground beef and they’re also known for having a large list of draft beers on hand.
- Cornerstone Burger Co. is the pub that everyone comes to for their fantastic pub grub and cheap beers. You can easily get both here and you can even up your meat game and substitute the beef patty with a Kobe beef patty!
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