Green Eyed Monster Burgers Recipes

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GREEN-EYED MONSTER BURGERS



Green-Eyed Monster Burgers image

A burger with a tasty dill pickle surprise in the middle! Another find from the www.ilovepickles.com website. It notes you can mold burgers into hot-dog shapes and use sliced-lengthwise pickles if you want to use hot dog buns. Times are a guess-timate until I can make 'em.

Provided by Kats Mom

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 cup pickle juice
1 1/4 ounces onion soup mix (1 envelope)
2 lbs lean ground beef
30 -42 dill pickle slices
6 hamburger buns

Steps:

  • Mix pickle juice and onion soup mix; add ground beef and mix thoroughly.
  • Divide into 12 thin patties.
  • Arrange 5 to 7 dill pickle chips in the center of six patties; cover with remaining patties and seal edges well.
  • Pan fry in non-stick fry pan or broil 5 to 6 minutes on each side.

Nutrition Facts : Calories 410.4, Fat 17.4, SaturatedFat 6.6, Cholesterol 98.6, Sodium 1232.5, Carbohydrate 26.3, Fiber 1.7, Sugar 5.1, Protein 35

MONSTER VEGGIE BURGERS



MONSTER Veggie Burgers image

Why should meat lovers have all the fun? This larger than life veggie burger is loaded with fresh vegetables and tasty chickpeas. It moves veggies from the side to the center of the plate.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 egg
1 clove garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup chopped fresh spinach
1/2 cup shredded carrot
2 tablespoons chopped fresh cilantro
3/4 cup Progresso™ panko bread crumbs
2 tablespoons canola oil
Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)
Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette)

Steps:

  • In food processor bowl, place chickpeas, egg, garlic, smoked paprika, coriander, cumin and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 inches in diameter and 1/2 inch thick.
  • In 10-inch nonstick skillet, heat 2 tablespoons canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp.
  • Serve veggie burgers stacked with toppings and drizzled with sauce.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 55 mg, Fat 2, Fiber 7 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Veggie Burger, Sodium 370 mg, Sugar 2 g, TransFat 0 g

MINI MONSTER BURGERS



Mini monster burgers image

Bring burgers to life with these mini monsters! Perfect for Halloween or a kids party, they're easy to make and lots of fun

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 9

vegetable oil, for the baking tray
8 beef meatballs
8 small seeded rolls, split
1 Little Gem lettuce
2 slices cheddar
¼ small cucumber (about 4cm long)
16 cornichons
16 pimento-stuffed green olives
ketchup, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle with a little oil. Arrange the meatballs over the tray, spaced apart, and squash into flat patties using the palm of your hand. Turn the patties over and rub in the oil, then bake for 15 mins.
  • Meanwhile, top the base of each roll with a small lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make 'teeth', then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on the diagonal to make tongues. Push a cocktail stick into each of the cornichons, lengthways, to make the horns and halfway through the olives to create the effect of eyeballs on stalks.
  • Add a burger patty to each of the lettuce-lined buns, followed by a cucumber tongue, cheese teeth and drizzle of ketchup, then sandwich with the tops of the buns. Stick the olive eyes and cornichon horns into the tops of the buns.

Nutrition Facts : Calories 205 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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