OPEN-FACED HAMBURGERS
This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
FETA-STUFFED FALAFEL BURGERS RECIPE BY TASTY
Here's what you need: chickpeas, garlic, red onion, ground cumin, harissa paste, plain flour, fresh parsley, fresh coriander, feta cheese, brioche bun, gem lettuce, tomato, salsa, coriander
Provided by Matthew Cullum
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add all the burger ingredients, except for the feta, to a blender and blend until smooth. (Make sure your chickpeas are very dry first!)
- Divide mixture into four balls, then make an indent in the middle.
- Place a small block of feta in each indent and roll up again until the feta is completely covered.
- Fry in sunflower oil for 5 minutes until brown on each side.
- Add to a burger bun with lettuce, tomato, salsa, and coriander.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 52 grams, Fat 19 grams, Fiber 6 grams, Protein 16 grams, Sugar 10 grams
TOP CHEF JUNIOR FALAFEL BURGER RECIPE BY TASTY
Here's what you need: chickpeas, red onion, fresh parsley, garlic, lemon juice, cumin, salt, black pepper, red pepper flakes, bread crumbs, eggs, oil, garlic, fresh cilantro, fresh parsley, ground cumin, kosher salt, tahini, fresh lemon juice, large red onion, distilled white vinegar, kosher salt, water, sugar, whole coriander, yellow mustard seeds, small purple cabbage, apple cider vinegar, salt, tomato, whole wheat hamburger buns
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
- Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
- Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don't over-process.
- Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
- Let rest until onions are softened and liquid has cooled, about 25 minutes.
- Cabbage slaw: In a bowl, combine all ingredients.
- Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
- In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
- Cook burgers in batches of 3 for 3-4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
- Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
- Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 111 grams, Fat 27 grams, Fiber 13 grams, Protein 28 grams, Sugar 28 grams
OPEN-FACED FALAFEL BURGERS
Make and share this Open-Faced Falafel Burgers recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- SAUCE: Combine the sauce ingredients in a blender, and process until smooth.
- PATTIES: Combine all patty ingredients except the oil and bread crumbs in a food processor, and process until smooth, scraping sides of bowl occasionally.
- Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs.
- Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add 3 patties to pan; cook 3 minutes on each side or until browned.
- Repeat procedure with remaining 2 teaspoons oil and patties.
- TO ASSEMBLE: Warm mini pitas according to package directions.
- Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.
- Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
Nutrition Facts : Calories 418.7, Fat 10.7, SaturatedFat 1.5, Sodium 915.3, Carbohydrate 68.9, Fiber 10.8, Sugar 5.5, Protein 14.7
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OPEN-FACED FALAFEL BURGERS | OH MY VEGGIES
From ohmyveggies.com
5/5 (1)Total Time 29 minsCategory Main CourseCalories 320 per serving
- Make the patties: Place 1 cup onion and the next 7 ingredients (through 4 garlic cloves) in a food processor; process until smooth, scraping sides of bowl occasionally. Place the bean mixture in a large bowl; stir in 1/4 cup of the breadcrumbs. Divide the bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place the remaining breadcrumbs in a shallow dish. Dredge the patties in the breadcrumbs.
- Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to the pan; swirl to coat. Add 3 patties to the pan; cook 3 minutes on each side or until browned. Repeat procedure with the remaining oil and patties.
- Warm the mini pitas according to package directions. Top each pita with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion. Drizzle each serving with about 3 tablespoons of the sauce; top with 1 patty.
OPEN-FACED FALAFEL BURGERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (15)Calories 437 per servingServings 6
- To prepare patties, combine 1 cup onion and next 7 ingredients (through 4 garlic cloves) in a food processor, and process until smooth, scraping sides of bowl occasionally. Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.
- Warm mini pitas according to package directions. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion. Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
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