Southwestern Pinto Bean Burgers with Chipolte mayo

Southwestern Pinto Bean Burgers with Chipolte mayo
The-Skipper-Bunch via Cooking Light

1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

--- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Assemble burgers.

Beer Burgers

Beer Burgers teamgulley via allrecipes.com

1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beer

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

French Onion Burger with French Oven Gravy Fries

Ingredients

    2 to 2 1/2 pounds baking potatoes
    7 cloves garlic, peeled (4 smashed and 3 minced)
    5 to 6 tablespoons EVOO – Extra Virgin Olive Oil
    Salt and freshly ground black pepper
    6 tablespoons butter, divided
    2 large onions, sliced
    1 fresh bay leaf
    1 teaspoon ground thyme
    1/2 cup dry sherry
    2 pounds ground sirloin
    3 tablespoons Worcestershire sauce
    4 tablespoons flat-leaf parsley, chopped
    1 shallot, minced
    2 tablespoons flour
    2 cups store-bought beef stock
    1 tablespoon Dijon mustard
    1 baguette, fatter in size, cut on a bias into 1-inch slices (about 8 slices)
    1/2 pound gruyere cheese, shredded
    1 10-ounce sack of mixed greens
    3 tablespoons red wine vinegar

Preheat oven to 425°F. Preheat grill pan over medium-high heat.

Cut the potatoes in half lengthwise then cut each half into 4 to 5 long wedges, depending on how big the potatoes are. Place the wedges and smashed garlic cloves on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with salt and pepper, and roast for about 20 minutes, until brown and tender. Flip the potatoes and continue to roast for about 10 minutes, until cooked through. If you like them extra crispy, cook them a total of 45 minutes.

While the potatoes are in the oven, place a large, nonstick skillet over medium heat with 4 tablespoons of butter. Once melted, add onions, minced garlic, bay leaf, ground thyme and some salt and pepper. Cook onions for about 10-12 minutes, until caramelized. Add sherry and let the alcohol cook out, about 3-4 minutes. Remove the bay leaf and set the mixture aside to top the burgers.

 

In a medium bowl, combine the ground sirloin, Worcestershire, parsley, salt and pepper. Divide the mixture into 4 equal portions and form 4 patties, each about an inch thick. Drizzle the patties with EVOO and place them on the preheated grill pan. Cook about 5 minutes per side, until pink in the center.

While the burgers are cooking, place a small sauce pan over medium heat, add the remaining 2 tablespoons of butter. Once the butter is melted, add the shallots and cook for 1-2 minutes. Add the flour to make a roux. Cook the flour-butter mixture for about 3-4 minutes, while stirring constantly, until lightly golden in color. Whisk in the beef stock, a little at a time to avoid lumps. Once all of the stock is added, stir in the Dijon mustard and season with salt and pepper. Turn heat to low and set aside.

For the French baguette, you want large round slices: Hold your serrated knife on a 45-degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds. Flip to the other side and top four of the slices with the shredded gruyere cheese. Give them another 20 seconds under the broiler to give them a good melt. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread!

Last, but not least, add the sack of mixed greens to a salad bowl and drizzle with the red wine vinegar and a few tablespoons of EVOO. Season with salt and pepper and toss to coat.

It's burger assembly time! Place a burger on a piece of non-cheesy bread. Top with the caramelized onion mixture and a slice of the cheesy bread. Place a serving of potatoes on the plate and spoon some of the gravy on top. Place a portion of the mixed greens salad on the plate and enjoy!

This recipe is from Rachel Ray.

Cheese-stuffed black bean burgers

Cheese-stuffed black bean burgers,

Ness413 via peasanthankyou.com.

Ingredients (4 burgers)

• 1/3 c. quinoa
• 2/3 c. vegetable stock
• 1 c. dry whole wheat pasta (penne, rigatoni, macaroni, etc.)
• One 14.5 oz. can black beans, drained and rinsed
• 2 t. soy sauce
• 2 t. vegan Worcestershire sauce
• 2 T. minced onion
• 1 t. minced garlic
• 3 T. hummus
• 2 t. lemon juice
• 1 T. nutritional yeast
• 4 whole wheat buns, split
• lettuce, pickles, tomatoes and any other trimmings of your choice.

Instructions

• Combine quinoa and vegetable broth in a small pot and bring to a boil.
• Cover, lower heat and simmer for 10-15 minutes, until liquid is absorbed. Set aside.
• In another small pot, bring several cups of water to a boil and add pasta. Cook pasta for 15-20 minutes. You want pasta to be overcooked as this starch will help hold the patties together.
• When pasta is finished, drain and add with black beans, soy sauce, Worchestshire sauce, onion and garlic to a food processor or high speed blender and blend until mixture is almost smooth.
• Add quinoa to mixture and stir until fully incorporated. Refrigerate for 30 minutes.
• Meanwhile, in a small bowl, combine hummus, lemon juice and nutritional yeast.
• Score bean mixture into four sections. Break each section into two, with one section being slightly larger.
• You will probably want to spray your platter with cooking spray to prevent sticking.
• Press the larger portion into a patty and top with approximately one tablespoon of the “cheese.â€
• Form the smaller portion into another smaller patty and place atop the “cheese,†sealing the edges.
• Cook the patties over medium-high heat in a large skillet that has been sprayed with cooking spray. Cook for 6-7 minutes and then carefully flip,
• cooking for another 4-5 minutes, until burger is browned and cooked through.
• Serve burgers atop buns with trimmings of your choice.

I have posted this before, but I just wanted to say that it worked great grilled.  It got a very nice crunchy crust on the BBQ.  Don't do the cheese stuffing part, just annoying and makes the whole thing fall apart.  Just put some (real) cheese on top.  This is still the best veggie burger I've made yet.

Garlic and Ranch Turkey Burgers

Garlic and Ranch Turkey Burgers  
 
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce
seasoned salt and pepper to taste


1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
3. Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

This recipe is from allrecipes.

Italian Meatball Burgers

Italian Meatball Burgers


Amy - amylz

8 ounces sweet turkey Italian sausage
1 teaspoon dried oregano
1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon fennel seeds, crushed
1/8 teaspoon garlic powder

1 pound ground sirloin

Cooking spray

2 ounces fresh mozzarella cheese, thinly sliced
6 (2-ounce)
Italian bread rolls, split

3/4 cup fat-free tomato-basil pasta sauce



Prepare grill.


Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, garlic powder, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes.

Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°.

Remove from grill; let stand 5 minutes.


Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 2 tablespoons sauce and top half of roll. 


Yield:  6 servings (serving size: 1 burger)
Cooking Light, AUGUST 2007