Top Chef Junior Szechuan Lamb Burger Recipe By Tasty

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TOP CHEF JUNIOR FALAFEL BURGER RECIPE BY TASTY



Top Chef Junior Falafel Burger Recipe by Tasty image

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

15 oz chickpeas, 2 cans, drained and rinsed
1 red onion, chopped
¾ cup fresh parsley, chopped
4 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon salt, plus more to taste
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 cup bread crumbs
3 eggs
oil, for cooking
3 cloves garlic, crushed
¾ cup fresh cilantro, coarsely chopped
¾ cup fresh parsley, coarsely chopped
1 teaspoon ground cumin
2 teaspoons kosher salt, plus more
1 cup tahini
¼ cup fresh lemon juice
1 large red onion, sliced into rings
½ cup distilled white vinegar
1 teaspoon kosher salt
½ cup water
½ cup sugar
2 teaspoons whole coriander
2 teaspoons yellow mustard seeds
½ small purple cabbage, thinly sliced
1 tablespoon apple cider vinegar
2 teaspoons salt
1 tomato, sliced
6 whole wheat hamburger buns, toasted

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

TOP CHEF JUNIOR PORK BáNH Mì BURGER RECIPE BY TASTY



Top Chef Junior Pork Bánh Mì Burger Recipe by Tasty image

Here's what you need: mayonnaise, sriracha hot sauce, large carrot, medium daikon radish, sugar, kosher salt, water, rice wine vinegar, ground pork, garlic, scallions, fish sauce, sambal oelek, sugar, freshly ground black pepper, coarse kosher salt, cucumber, jalapeño, fresh cilantro leaves, baguette

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 20

½ cup mayonnaise
1 tablespoon sriracha hot sauce
1 large carrot, peeled, cut into matchstick strips
1 medium daikon radish, peeled, cut into matchstick strips
¼ cup sugar
1 tablespoon kosher salt
1 cup water
½ cup rice wine vinegar
1 lb ground pork
4 cloves garlic, minced
3 scallions, thinly sliced
1 tablespoon fish sauce
1 tablespoon sambal oelek
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
1 cucumber, sliced
1 jalapeño, de-seeded and thinly sliced
¼ cup fresh cilantro leaves
1 baguette, toasted, sliced in half lengthwise and cut into 4-inch (10-cm) buns

Steps:

  • Sriracha aioli: Combine both ingredients in a small bowl and set aside.
  • Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
  • Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don't overwork meat. Form into four balls.
  • Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
  • Cook until the bottom of each burger has formed a brown crust, about 3-4 minutes. Flip each patty and cook through, approximately 3-4 minutes.
  • Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.
  • Enjoy!

Nutrition Facts : Calories 874 calories, Carbohydrate 73 grams, Fat 48 grams, Fiber 5 grams, Protein 40 grams, Sugar 32 grams

TOP CHEF JUNIOR CITRUS SALMON BURGER RECIPE BY TASTY



Top Chef Junior Citrus Salmon Burger Recipe by Tasty image

Here's what you need: mayonnaise, large lemon, red pepper flakes, fresh dill, fresh herb, salt, pepper, fresh salmon, oranges, lemon, chives, salt, tomato, avocado, butter lettuce, sesame seed burger buns

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 cup mayonnaise
1 large lemon, zested and juiced
½ teaspoon red pepper flakes
2 tablespoons fresh dill
1 tablespoon fresh herb, such as chives, basil, and mint
salt
pepper
1 ½ lb fresh salmon, 4 fillets
2 oranges, zested
1 lemon, zested and juiced
1 tablespoon chives, sliced thin
1 teaspoon salt
1 tomato, sliced
1 avocado, sliced
butter lettuce
4 sesame seed burger buns, lightly toasted

Steps:

  • Dill citrus aioli: Combine all ingredients in a small bowl. Season with salt and pepper to taste, then set aside.
  • Burgers: Cut salmon into 2-inch (5-cm) pieces. Transfer 1⁄3 of salmon to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4-5 times until pieces are no bigger than 1⁄4 inches (6 mm) (be careful not to make it too smooth). Transfer to a large bowl.
  • Gently fold in citrus zests, juice, chives, and salt. Shape into 4 burger patties.
  • Heat 1 ½ teaspoons of oil in a cast-iron skillet over medium heat. Once oil is hot, add salmon burgers to pan. Sear for 3-4 minutes on each side until cooked through.
  • Assembly: Spread about 1 tablespoon of dill citrus aioli on the bottom of 4 buns. Place one burger on each bun, then top with tomato, avocado, and butter lettuce.
  • Enjoy!

Nutrition Facts : Calories 1007 calories, Carbohydrate 67 grams, Fat 68 grams, Fiber 9 grams, Protein 33 grams, Sugar 19 grams

SPICY CHICKEN BURGER RECIPE BY TASTY



Spicy Chicken Burger Recipe by Tasty image

Here's what you need: sour cream, Frank's Red Hot® Sauce, lime, lime, kosher salt, ground chicken, red bell pepper, Frank's RedHot® Sauce, garlic powder, onion powder, kosher salt, canola oil, pepper jack cheese, brioche burger buns, butter lettuce leaf, avocado, pickled chily

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup sour cream
2 tablespoons Frank's Red Hot® Sauce
1 lime, juiced
1 lime, zested
1 teaspoon kosher salt
1 ½ lb ground chicken
¼ cup red bell pepper, minced
2 tablespoons Frank's RedHot® Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
3 teaspoons kosher salt
2 tablespoons canola oil
4 slices pepper jack cheese
4 brioche burger buns, toasted
butter lettuce leaf
1 avocado, thinly sliced
pickled chily

Steps:

  • Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
  • In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
  • Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
  • Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 52 grams, Fat 43 grams, Fiber 5 grams, Protein 41 grams, Sugar 9 grams

CHICKPEA CAULIFLOWER BURGER RECIPE BY TASTY



Chickpea Cauliflower Burger Recipe by Tasty image

Here's what you need: chickpeas, red lentils, fresh parsley leaf, Frank's Red Hot Original Sauce, lemon zest, garlic powder, paprika, cumin, salt, pepper, panko bread crumbs, mayonnaise, Frank's Red Hot Original, brioche bun, red onion, small tomato slice, avocado, green leaf lettuce

Provided by Griffin Bohen-Meissner

Categories     Lunch

Yield 6 servings

Number Of Ingredients 18

1 can chickpeas, drained and rinsed
1 cup red lentils, cooked
½ cup fresh parsley leaf
1 tablespoon Frank's Red Hot Original Sauce
1 lemon zest
1 ½ teaspoons garlic powder
1 teaspoon paprika
½ teaspoon cumin
2 teaspoons salt
½ teaspoon pepper
1 cup panko bread crumbs
½ cup mayonnaise
2 tablespoons Frank's Red Hot Original
brioche bun
red onion, sliced
small tomato slice
avocado, sliced
green leaf lettuce

Steps:

  • Burger: Preheat oven to 425ºF. Spread cauliflower florets on a sheet tray. Drizzle with olive oil and sprinkle with salt. Toss to combine. Roast for 20-25 minutes, until golden brown and tender. Let cool.
  • Combine cauliflower, chickpeas, red lentils, parsley, Frank's Red Hot Original, lemon zest, garlic powder, paprika, cumin, salt, and pepper in a food processor. Process until everything is broken down and combined. (You will need to scrape down the sides and mix ingredients together with a spatula in between pulses.) Transfer to a bowl and stir in panko bread crumbs. Chill mixture for at least 30 minutes.
  • Once mixture is chilled, shape into patties.
  • Heat a large skillet over medium-low heat. Add in a generous drizzle of vegetable oil. Add in patties and cook until browned, about 4 minutes. Flip and cook the other side until browned, about 3 minutes more. Remove from pan.
  • Spicy Aioli: Whisk together mayonnaise and Frank's Red Hot Original.
  • Assembly: Spread aioli on bottom bun. Place a veggie burger patty on the bun. Layer on the red onion slice, tomato slice, a few avocado slices, and lettuce. Add the top bun.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 40 grams, Fat 16 grams, Fiber 9 grams, Protein 12 grams, Sugar 5 grams

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