CALIFORNIA BURGER WRAPS
I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. -Rachelle McCalla, Batesville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.
Nutrition Facts : Calories 252 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 518mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CALIFORNIA BURGER
Steps:
- 1. Cook Burger to order.
- 2. Place on bun with green leaf lettuce, aged white cheddar cheese, Onion Bacon Jam, and fresh avocado.
- 1. On med-low heat render bacon for 10-15 minutes.
- 2. When bacon becomes slightly brown add the onions and garlic.
- 3. Continue to cook until the onions are translucent but not brown, approx. 10 minutes.
- 4. Once the onions are cooked add the remainder of the ingredients and cook until the sugar is dissolved and mixture is thick and gooey.
- 5. Keep the jam warm and serve.
L.A. BURGER
Steps:
- Bobby's Perfect Patty
- Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
- Cheese
- Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.
- Avocado Relish
- Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.
- Watercress
- L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.
- Tomato
- One thick, juicy slice takes the place of ketchup.
CALIFORNIA-STYLE VEGGIE BURGERS
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h55m
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
- Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
- Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.
CALIFORNIA TURKEY BURGER
We top a turkey burger with our favorite superfoods to make a delicious weeknight dinner. Avocado takes mayonnaise to the next level, and a smear of kale-and-almond pesto amps up the antioxidants.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat.
- Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
- Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
- Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
- Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.
CALIFORNIA BURGER
Provided by Food Network Kitchen
Yield 4 burgers
Number Of Ingredients 0
Steps:
- thai Mix 1 1/4 pounds ground chicken, 1/2 cup panko, 2 teaspoons Worcestershire sauce, 1 tablespoon Greek yogurt and salt. Shape into four 1-inch-thick patties and chill. Brush with oil and cook 4 to 5 minutes per side on an oiled grill. Serve on whole-grain bread with sprouts, cucumber, tomato and avocado.
THE COMME ÇA BURGER
Michael David, the executive chef at Comme Ça brasserie in Los Angeles, gave this recipe to The Times in 2009 - a consummate burger that took him, he said, 11 tries to develop. The patties are seared on a plancha, stove-top cast-iron skillet, or grill, then finished either in the oven or the cooler side of a grill, with melted Cheddar and, at last, an iceberg lettuce salad dressed with spicy mayonnaise on top. With a toasted bun, it's a ridiculously fine thing to eat.
Provided by Michael David
Categories dinner, quick, burgers, main course
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Lightly shape meat into 4 4-by-1-inch patties, and refrigerate 1 to 2 hours.
- Heat oven to 375 degrees. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes. Sprinkle each burger all over with 1/2 teaspoon kosher salt and season generously with black pepper. Sear burgers on grill or in skillet for 2 minutes on each side. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare. Remove pan from oven. Position an oven rack closest to broiler element, and heat broiler to high.
- In a bowl, whisk mayonnaise with ketchup, cayenne and chili powder, and season with salt and black pepper. Add lettuce and stir to coat. Toast buns. Top burgers with Cheddar and broil until cheese melts, about 30 seconds. Set burgers on bottom buns and top with lettuce and onion slices. Cover with top bun and serve, whole or cut in half.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 8 grams, Sodium 535 milligrams, Sugar 3 grams, TransFat 1 gram
CALIFORNIA BURGERS
I found this in an old Philadelphia Brand Cream Cheese cookbook and made a few changes to update it a bit and to suit my family. We loved the results!
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine softened cream cheese, avocado, chives or onion, lemon juice and salt; mixing until well blended; add tomato, mix lightly.
- Shape ground beef into six oval patties; broil (or grill) on both sides to desired doneness; season with salt and pepper.
- For each sandwich, cover one bread slice with lettuce, then the beef patty, the cream sauce and then sprinkle on the bacon.
Nutrition Facts : Calories 758.7, Fat 49.5, SaturatedFat 20.6, Cholesterol 154.7, Sodium 730.5, Carbohydrate 38, Fiber 4.4, Sugar 0.9, Protein 39.2
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