These are AMAZING!
SERVES 20 , 40 mini appetizers
Ingredients
Cut cheese, olives and bell peppers into desired shapes. A metal cookie cutter works well for the cheese. If you find it sticks, coat the cutter with vegetable oil first.
Lightly shape ground beef into six 1/2"-thick patties (or 4 larger patties). Choose a cooking method.
To broil, place patties on rack in broiler pan so surface of beef is 3 to 4" from heat. Broil 10 to 12 minutes or until centers are no longer pink, turning once.
To panbroil, place patties in preheated nonstick skillet over medium heat. Cook 10 to 12 minutes or until centers are no longer pink, turning once.
| 4 tablespoons vegetable oil |
| 1 medium onion, thinly sliced |
| 1 teaspoon minced garlic |
| 1 cup drained canned (or freshly cooked) shredded beets |
| 1/2 cup grated yellow squash |
| 1/2 cup grated zucchini |
| 1 cup grated carrots |
| 1/2 cup grated turnip |
| 1 tablespoon chopped fresh dill |
| 1 tablespoon chopped fresh parsley |
| 1 1/3 cups rolled oats |
| 1 1/2 cups cooked mashed potatoes (not too moist) |
| 8 hamburger buns (whole wheat) |
| ketchup and mustard & Pickle (optional) |
| 1. In a large saute pan over medium-high heat, warm 2 tablespoons of the vegetable oil until hot. Add the onion and garlic and saute for about 5 minutes, or until the onion is translucent. |
| 2. Stir in the vegetables and herbs. Cook for 5 minutes. |
| 3. Add the rolled oats, stirring thoroughly. Check for seasoning, adding salt and pepper, to taste. |
| 4. Transfer the mixture to a large bowl, add the mashed potatoes, and mix together thoroughly. Form the mixture into 8 patties. |
| 5. In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil until it is hot. Fry the patties for about 3 minutes on each side, or until the burgers develop a crust. |
Our 16 year old daughter has become a vegetarian and we wanted to make sure she was eating non-processed whole foods. Many of the burger/meat alternatives are filled with a mile long list of technical - non-natural ingredients.
This Garbanzo Burger is awesome and natural!
INGREDIENTS:
These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...
2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
DIRECTIONS:
1. If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.
2. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.
3. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.
4. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.
5. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. Some err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
6. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.
7. Flip the patties and cook the second side for 7 minutes, or until golden.
8. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
Serve on whole wheat buns, pickles, tomatoes and sliced red onion
1. Prepare a medium-hot fire in the grill with a lightly-oiled vegetable grill rack in place.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the mushrooms, garlic, and cumin and cook, stirring, until the mushrooms have released their juices, about 5 minutes.
3. Spoon the mixture into the food processor. Add the beans and cilantro and process briefly until well combined but still chunky. Spoon into a bowl, stir in the goat cheese, if using, and bread crumbs. Season generously with salt and pepper.
4. With wet hands, form the mixture into 6 burgers. Mist both sides with nonstick spray.
5. Grill the burgers until crisp and heated through, about 5 minutes per side.
6. Serve the burgers on the buns, passing salsa at the table.
Serves 6.
Shape into 5 or 6 (1/2"/1.25 cm thick) patties.
These burgers can be frozen for quick meals at a later date and will keep for 2 to 3 months.
Veggie burgers are best cooked in a skillet or broiled in the oven. To grill on the barbecue, be sure the grill is clean and well oiled or use a baking sheet sprayed with non-stick cooking spray. You can also pre-cook the burgers on the stovetop and grill on the barbecue for the last few minutes of cooking. To cook on the stove, spray a skillet with non-stick cooking spray and preheat to medium heat. Cook veggie patties for 5 to 6 minutes per side or until thoroughly cooked. Alternatively, preheat broiler and broil patties 4" to 6" (10 to 15 cm) from heat for 10 to 12 minutes or until thoroughly cooked.
Makes 5-6 patties.
The Nutrition
Nutritional analysis per serving:
Calories 153, Protein 8 g, Fat 1.5 g, Carbohydrate 28.2 g,
Fibre 7.1 g
1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.
2. On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.
3. Serve mushrooms on rolls. Dress with mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.
