REAL HAMBURGERS
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 10 to 12 hamburgers
Number Of Ingredients 8
Steps:
- Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
- Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
There's no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).
Provided by Adam and Joanne Gallagher
Categories American
Time 1h20m
Yield Makes 8 (3 1/4 ounce) veggie burgers
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
- Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
- Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
- While the beans and vegetables roast, rinse the food processor bowl and pat dry.
- Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
- Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
- Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
- Scrape the mixture into a bowl and fold in the rice.
- Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
- When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, Protein 8.3g, Carbohydrate 22.7g, Fiber 5.4g, Sugar 2.8g, Fat 8g, SaturatedFat 1.3g, Cholesterol 46.5mg, Sodium 321.2mg
GARDEN BURGERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use.
- Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute.
- Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops.
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- Meanwhile, clean the mushrooms with a damp cloth and finely chop the mushrooms and onion. You should get about 3 cups of minced mushrooms.
- Heat the butter in a large skillet over medium high heat. Add mushrooms and onion and cover. Cook about 1 minutes or until the mushrooms have started to release their liquid. Add the garlic and salt and cook, stirring, another 2-3 minutes until the mushrooms have reduced to about half their original volume.
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- In a large bowl, combine egg white, carrot, green onion, shredded zucchini, garlic and pepper. Add beef; mix well. Shape the mixture into four 3/4-inch-thick patties.
- For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until an instant-read thermometer inserted into the side of each patty registers 160 degrees F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
RECIPE: GARDEN VEGGIE BURGER | WHOLE FOODS MARKET
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- In a large food processor, combine all the prepared ingredients and blend until you get a nice moist “dough” consistency. Not smooth, but not to chunky either. This mixture will be very moist when you go to form the patties.
- Form 4 equal patties with you hands. Flatten them a bit and place on a baking sheet lined with either a Silpat or parchment.
- Bake for 15 minutes, carefully flip, and bake for another 15 minutes. (Total cooking time is 30 minutes). Remove and serve right away, or allow to cool completely before wrapping in wax paper, placing in a plastic bag, and freezing. To heat from frozen, either use a toaster oven or microwave. You can also let them thaw in the fridge a few hours before and simply heat as well.
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- Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until beef is no longer pink. Place desired toppings on bottom half of rolls; add patties and roll tops. Serve with potato wedges.
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- In a large bowl combine egg white and bread crumbs. (If using veal or beef, stir in 2 tablespoons water.) Stir in carrot, onion, green sweet pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4-inch-thick patties.
- Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8 to 11 minutes more or until internal temperature reaches 165 degrees F with an instant read thermometer. Place 1 tomato slice atop each burger and grill 1 minute more. Makes 4 servings.
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- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cabbage, bell pepper, and onion; sauté 3 minutes. Add water, 1 tablespoon at a time, allowing each tablespoon to evaporate before adding the next; cook 5 minutes or until all liquid evaporates and vegetables are golden brown. Remove from heat; stir in oregano and rosemary. Let cool slightly.
- Combine breadcrumbs and next 4 ingredients (breadcrumbs through egg white) in a medium bowl; stir well. Add cabbage mixture and beef; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
- Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
- Spread 1 1/2 teaspoons ranch dressing over top half of each bun. Line bottom halves of buns with lettuce leaves; top each with a patty, tomato slice, onion slice, and top half of bun.
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- Mushroom Veggie Burgers. When cooked, mushrooms are surprisingly similar in taste and texture to meat, and this mushroom veggie burger recipe may just surprise you with how tasty it is.
- Vegan Black Bean Burgers. This veggie burger recipe is both vegetarian and vegan but it has bread in the mix so it isn't gluten-free. Combine mashed beans, bread, chopped onions, and seasoning to make patties.
- Portobello Mushroom Burgers. Portobello mushrooms are already patty-shaped and have a meaty quality about their texture that makes them the number-one choice of burger for vegans and vegetarians alike.
- Tofu Veggie Burgers. Tofu is an underrated vegan protein because most people associate the white block with bland flavor. But in reality, tofu offers a white canvas to make anything vegan you'd like, from skewers to ricotta, nuggets to dips.
- Beet Burger. Veggie burgers can start to taste the same after a while, so including a different ingredient is a nice change. Beets add a bit of sweetness to these veggie burgers while boosting the nutrition factor, and adding a slight purple hue.
- Spicy Bean Burger. This black bean and cornmeal burger is an easy veggie burger with just a few basic ingredients. Simply put the beans, flour, cumin, salt, cornmeal, and salsa in your food processor and mix.
- Potato and Bean Veggie Burgers. If you've ever had latkes or potato pancakes, you know that potatoes absorb the flavors added to them quite well, and have a satisfying texture that is both crunchy and soft.
- Spicy Vegan Black Bean Burger. Spice up a basic vegan black bean burger patty with some cayenne pepper and hot sauce. Peppers, breadcrumbs, spices and an egg replacer make a pretty dense dough that can either be grilled, baked or pan-fried.
- Vegetable Veggie Burgers. This healthy and low-fat veggie burger recipe uses tofu and lots and lots of veggies to form a healthy and high-fiber vegetarian patty.
- TVP Veggie Burgers. Texturized Vegetable Protein, or TVP, is a high-protein ingredient derived from soy. It comes in a variety of forms and flavors. For this recipe, the flakes are best.
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