JEB'S NO BULL BURGER
Steps:
- Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a "flax egg" and set aside for at least 5 minutes.
- In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes.
- Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined.
- Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined.
- Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well.
- Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat.
- Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens.
- For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days.
- For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days.
DEVIL'S REVENGE BURGER
Steps:
- Heat a grill to medium-high. Shape the ground chuck into four 6-ounce burger patties and set aside.
- Toast the buns on the grill. Place a lettuce leaf and a tomato slice on each bottom bun. Set aside.
- Season the burger patties with salt and pepper, and then grill. After flipping the patties, top each with a spoonful of Chipotle Onion, followed by a spoonful of Spicy Chile Pepper Medley, a squirt of Chipotle Ketchup and a slice of pepper jack cheese. Cover the grill and cook until the cheese is slightly melted.
- Scoop the patties onto the bottom buns. Top each with two slices of bacon and a spoonful of Habanero Relish. Slather the top buns with Sriracha Mayo and place on top of the burgers.
- Saute the red onions in the olive oil until soft. Stir in the chipotle puree and cook for 1 minute. Add the chardonnay and cook, stirring, for another minute. Add salt and pepper to taste.
- Pan fry the jalapenos, serranos and habaneros in the olive oil until soft. Let cool for 10 minutes, then peel off the skins. Slice the chiles lengthwise and mix together.
- Mix the ketchup, chipotle puree and salt and pepper to taste until fully blended.
- Pulse the habaneros and garlic in a food processor until coarsely chopped, 5 to 10 seconds. Add the tomatoes, onions, lemon juice, red pepper flakes and 1/8 teaspoon each salt and pepper. Pulse until blended and finely chopped. Add the cilantro sprigs and pulse until cilantro is coarsely chopped.
- Stir together the mayonnaise, Sriracha, lemon juice and a pinch of salt and pepper.
DEVILED HAMBURGERS
Might refer to this as a retro recipe. We had these on a regular basis growing up. Since I can't find anyone here in Virgina who knows what they are, it may be a Midwest thing. Mom said that you always served them at parties in the 50's & 60's because the boys liked them so much. They became legendary in my group of friends when Mom made them one evening for dinner. The guys kept asking where the tops to their burgers were to get under Mom's skin. It worked (she threatened to never cook for them again) and they still laugh about it today. Boys are rotten. We love them anyway. They did like the burgers! Note: You must use a lean ground beef or there is a tendency to end up with a soggy, greasy bun. Not good.
Provided by Kitchen Witch Steph
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix.
- Divide equal portions of mixture between the eight bun halves and spread on top.
- Make sure to spread mixture out to the edge of the bun as any portion of the bun exposed to the broiler has a tendency to brown too much.
- Place under the broiler for 6-8 minutes.
Nutrition Facts : Calories 374, Fat 17.1, SaturatedFat 6.6, Cholesterol 54.8, Sodium 1021, Carbohydrate 25, Fiber 1.5, Sugar 3.4, Protein 28.1
DEVILED BURGERS
I found these healthy and tasty burgers on Howstuffworks website. Lean ground beef eaten in sensible serving sizes is a great source of protein, B vitamins and iron.
Provided by lauralie41
Categories < 30 Mins
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. In a large mixing bowl combine the bread, onion, ketchup, worcestershire sauce, mustard, horseradish, garlic powder, and chili powder and mix until well blended.
- With clean hands add ground beef and blend gently until combined being careful to not overwork the meat mixture. Shape into six (3-inch) burgers and place them on a ungreased jelly roll pan or cookie sheet.
- Broil the burgers four inches away from the heat source approximately four minutes per side or until desired doneness. Place cooked burgers on hamburger buns and serve immediately.
Nutrition Facts : Calories 263.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 46.9, Sodium 478.1, Carbohydrate 29.8, Fiber 1.4, Sugar 6.2, Protein 21.3
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