GRILLED BURGERS WITH GARDEN VEGETABLES
This tasty version incorporates fresh basil into the patty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 11
Steps:
- Preheat the grill. In a large mixing bowl, mix meat with basil leaves, red chili pepper, and 1 1/2 tablespoons of olive oil. Season with salt. Cover and refrigerate for 10 minutes.
- In a large bowl, gently toss zucchini and tomatoes with 2 tablespoons olive oil, lemon juice, salt, and vinegar.
- Divide meat mixture into 8 portions and flatten with your hands to make a patty. Grill hamburgers until meat is cooked through, turning once, about 2 minutes each side.
- Grill zucchini and tomatoes, turning them frequently until zucchini softens and both zucchini and tomatoes are browned on both sides. To serve, place hamburger between grilled vegetables with or without toasted bread or buns.
Nutrition Facts : Calories 175 g, Fat 11 g, Fiber 1 g, Protein 25 g
SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
Steps:
- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
GARDENBURGER
Make and share this Gardenburger recipe from Food.com.
Provided by Chef sp8
Categories Lunch/Snacks
Time 1h5m
Yield 12 12, 12 serving(s)
Number Of Ingredients 20
Steps:
- Soak all of the grains for 30 minutes in enough water to cover them.
- Drain excess water off before using.
- Run the soaked garbanzo beans through the grater on your food processor.
- Remove to separate bowl.
- Saute onions until lightly browned and soft.
- Chop everything else in the food processor with the regular blade until pretty fine.
- Add spices, salt, flour, baking powder and pulse to mix.
- Dump ground garbanzo beans in and pulse until combined. You want this mixture fine, but not a mush.
- Stir in the finely shredded cheese and either form into patties or roll out between two pieces of wax paper.
- Cut rounds with a round cookie cutter (3- 3.5" diameter).
- Heat a (high sided) fry pan with 1/2 " of oil and gently slide 3-4 garden burgers in at a time. Brown quickly on both sides and drain on paper towels.
- Eat . . . or cool and freeze. Makes one dozen 2.5 oz garden burgers.
Nutrition Facts : Calories 192.3, Fat 4.2, SaturatedFat 1.2, Cholesterol 3.4, Sodium 314.5, Carbohydrate 31, Fiber 5.4, Sugar 3.3, Protein 9.1
BURGER AMERICANA
Go on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes, a northern version. -Susan Mahaney, New Hartford, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each patty with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings.
Nutrition Facts : Calories 429 calories, Fat 20g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 796mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
GARDEN BURGER WITH MUSHROOM AND PEPPERS
Use these as a healthy alternative to beef burgers. This recipe is adapted from Bharti Kirchner's "Vegetarian Burgers".
Provided by - Carla -
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the pecans in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned. Grind in a blender or food processor or chop finely.
- Chop the onion and garlic. Saute in vegetable stock or until softened and golden.
- When the onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if necessary to prevent sticking.
- Add the hoisin sauce, mix well and continue to cook until the sauce is thick.
- Place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole. Mix in the nuts and breadcrumbs.
- If the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it.
- If possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days.
- To cook them, fry or bake.
Nutrition Facts : Calories 237.3, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.1, Sodium 220.3, Carbohydrate 43.5, Fiber 3.2, Sugar 5.7, Protein 7.3
GARDEN TURKEY BURGERS
These moist burgers get plenty of color and flavor from onion, zucchini and red pepper. I often make the mixture ahead of time and put it in the refrigerator. Later, after helping my husband with farm chores, I can put the burgers on the grill while whipping up a salad or side dish. -Sandy Kitzmiller, Unityville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 201mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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