DRIVE-IN WALNUT BURGER
Steps:
- Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
- In a food processor, combine walnuts, garbanzo beans, bread crumbs, grill seasoning, paprika, pepper flakes, oil and vinegar and pulse until coarsely ground.
- In a small bowl whisk egg, add to food processor and pulse for 10 seconds, just enough to incorporate egg. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Place burgers on oiled grill. Cook 4 minutes per side.
- Serve hot on toasted buns with lettuce, tomato, avocado and honey mustard.
CHEESY WALNUT BURGERS
In Almonte, Ontario, Janet Chappell serves these crisp meatless burgers with ketchup or plain yogurt to create an unusual taste sensation. The sharp cheddar brings a little zip to each bite.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first nine ingredients; shape into six 3/4-in. thick patties. , In a large skillet, cook patties in oil over medium heat until golden brown on both sides., To bake, place patties on a greased baking sheet. Bake at 350° for 12-13 minutes on each side, turning once, or until browned. Serve on buns with ketchup or yogurt if desired.
Nutrition Facts : Calories 430 calories, Fat 28g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 600mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA
Make and share this Curried Lamb Burgers With Grilled Vegetables and Mint Raita recipe from Food.com.
Provided by mell_2
Categories Lamb/Sheep
Time 52m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For raita:
- Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
- For burgers and vegetables:.
- Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
- Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
- Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
- Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
- * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
Nutrition Facts : Calories 692, Fat 42.5, SaturatedFat 15.8, Cholesterol 101.9, Sodium 1017.3, Carbohydrate 46.3, Fiber 4.3, Sugar 7.4, Protein 31.3
GREAT GRAIN BURGERS
I've experimented with many combinations of ingredients to make a good meatless burger, and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. -Pat Whitaker, Alsea, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping., Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.
Nutrition Facts : Calories 335 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 701mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.
BLACK BEAN AND WALNUT BURGERS
Hearty and nutty, these black bean burgers are sure to satisfy.
Provided by ademuri
Categories 100+ Everyday Cooking Recipes Vegan
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
- Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
- Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 27.4 g, Fiber 12.9 g, Protein 13.2 g, SaturatedFat 4 g, Sodium 978.7 mg, Sugar 2.4 g
CURRIED WALNUT GRAIN BURGERS
This is from the George Foreman Great Grilling Recipe book. Being soy intolerant, I can never eat regular veggie burgers. These are a snap to throw together, especially if you have left over brown rice. I love the carrot, curry and walnut together...really delicious!
Provided by DogAndCatDoc
Categories Brown Rice
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill 5 minutes.
- Combine eggs, yogurt, worcestershire sauce, curry, salt, red pepper in large bowl.
- Beat with an electric mixer until blended.
- Stir in couscous or rice, walnuts, carrot, green onions and breadcrumbs.
- Shape into 4 one inch thick patties.
- Place on grill and cook 7-8 minutes or until hot and cooked through.
- Serve on buns and garnish as desired.
Nutrition Facts : Calories 254.1, Fat 13.5, SaturatedFat 2.3, Cholesterol 108.4, Sodium 443.6, Carbohydrate 25.2, Fiber 3.2, Sugar 3.4, Protein 9.8
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