MEAT AND VEGGIE BURGERS
Add a serving of greens to your favorite hamburgers easily with this recipe twist.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat grill. In bowl, mix all ingredients. Shape mixture into 4 patties, 1/2 inch thick.
- Place patties on grill over medium heat. Cover grill; cook 10-12 min, turning once, until meat thermometer inserted in center of patties reads 160°F.
Nutrition Facts : Calories 220, Carbohydrate 2 g, Cholesterol 115 mg, Fiber 1 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 1 g
VEGGIE BEEF BURGERS
I developed this recipe as a way to get more nutritious vegetables into our diet. Be sure to finely chop the vegetables (I use my food processor) so that they cook thoroughly. - Dolores Tolson, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients. Add liquid smoke, salt and pepper if desired. Crumble beef over mixture and mix well. Shape into eight patties. Broil, grill or pan-fry until meat is no longer pink. Serve on buns with lettuce, onion, tomatoes and pickles.
Nutrition Facts :
BEEF, BEAN AND VEGGIE BURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
- Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
- In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
- Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.
THE BEST VEGGIE BURGER
These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.
Provided by NicoleMcmom
Categories Veggie Burgers
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
- Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
- Remove from the oven and let mixture cool for 10 minutes.
- Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
- Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
- Form mixture into 8 patties and season each with salt and pepper.
- Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
- Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg
TOFU AND VEGGIE BURGER
Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Standing time and refrigeration time have not been included in times.
Provided by KateL
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pat tofu dry with absorbent paper. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more paper, stand 20 minutes.
- Meanwhile, heat oil in medium frying pan; cook brown onion and garlic, stirring, until onion softens.
- Add spices; cook, stirring until fragrant.
- Combine onion mixture in large bowl with tofu, zucchini and breadcrumbs; shape into four patties.
- Cover; referigerate 30 minutes.
- Meanwhile, combine hummus and yogurt in small bowl.
- Cut bread into four pieces. Split each piece in half horizontally; toast cut sides in heated oiled grill pan.
- Cook patties in same oiled grill pan until browned both sides and hot.
- Spread bread with hummus mixture; sandwich combined mint, parsley and green onion, patties and sprouts between bread pieces.
Nutrition Facts : Calories 398.3, Fat 13.2, SaturatedFat 2.2, Sodium 611.7, Carbohydrate 54, Fiber 7.5, Sugar 6.2, Protein 17.5
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