OVEN-BAKED BURGERS
A crispy coating mix is the secret ingredient that dresses up these baked hamburgers. You bake them in the oven instead of grilling or frying. I like to use a sweet and spicy steak sauce for the best flavor. -Mike Goldman, Arden Hills, Minnesota
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the steak sauce and 2 tablespoons coating mix. Crumble beef over mixture and mix well. Shape into four 3-1/2-in. patties. Dip both sides of patties in remaining coating. Place on an ungreased baking sheet. , Bake at 350° until a thermometer reads 160°, about 20 minutes, turning once. Serve on buns with lettuce.
Nutrition Facts : Calories 403 calories, Fat 17g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.
MY HUSBAND'S FAVORITE BAKED BURGERS
Simple, flavorful hamburger recipe that my husband loves. Ketchup is the binder so no egg is required. They hold together very well. I bake them in the oven and they come out perfect every time! I serve these with a slice of cheese melted on top. Top as desired.
Provided by MINNIE000
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, mustard powder, salt, and black pepper in a bowl until well mixed. Form into 4 patties and place on a baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve immediately.
Nutrition Facts : Calories 324 calories, Carbohydrate 20.3 g, Cholesterol 68.6 mg, Fat 16.6 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 6.3 g, Sodium 700.5 mg, Sugar 7.1 g
THAI CARROT BURGERS
Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that's been tossed in a bit of rice vinegar and salt.
Provided by Jeff Gordinier
Categories dinner, lunch
Time 45m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Warm 1 tablespoon of the oil over medium heat in a large sauté pan that has a lid. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and serrano pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.
- In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes to allow the crumbs to absorb some liquid. Adjust seasonings. Shape into 4 patties.
- In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and brown 2 or 3 minutes on each side. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 8 grams, TransFat 0 grams
CARROT & SESAME BURGERS
Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
- Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
- Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.
Nutrition Facts : Calories 284 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
CARROT BURGERS
These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
- Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 47.6, Sodium 456.7, Carbohydrate 17.6, Fiber 2.9, Sugar 5, Protein 3.8
More about "oven baked carrot burgers recipes"
ROASTED VEGGIE BURGERS WITH CARROT KETCHUP RECIPE
From foodandwine.com
2.3/5 (3)Total Time 1 hr
- Preheat the oven to 400° and line 2 large rimmed baking sheets with foil. On opposite ends of 1 baking sheet, separately toss the eggplant with 3 tablespoons of the olive oil and the zucchini with 1 tablespoon of the olive oil. Season the eggplant and zucchini with salt and pepper and spread each vegetable in a single layer. On opposite ends of the second baking sheet, separately toss the beet and the sweet potato each with 1 tablespoon of the olive oil. Season with salt and pepper and spread in a single layer. Roast all of the vegetables until tender, about 10 minutes for the zucchini and about 25 minutes for the remaining vegetables; rotate the baking sheets halfway through baking. Let the vegetables cool slightly. Keep the oven on.
- Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil. Add the carrots, onion, apricots and garlic and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the wine and 3/4 cup of water and simmer over moderately low heat until the carrots are very tender, 15 minutes. Remove from the heat and stir in the vinegar, fish sauce, Worcestershire, soy sauce, ground ginger and fennel. Scrape into a blender and let cool slightly. Puree until very smooth, adding water 1 tablespoon at a time to loosen the sauce, if necessary. Season the carrot ketchup with salt and pepper.
- On a large rimmed baking sheet lined with foil, make 4 stacks of 2 eggplant slices. Top each with 1 cheese slice, 4 to 6 slices each of the sweet potato and beet, the remaining cheese and 4 to 6 zucchini slices. Transfer to the oven and bake for 5 minutes, until the cheese is melted and the veggie burgers are heated through.
- Place the burgers on the bottom buns and top with lettuce and pickles. Spread the carrot ketchup on the top buns, close the burgers and serve.
CARROT BURGERS RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 4Category SandwichCuisine AmericanTotal Time 1 hr
- Place carrots, shallot and garlic in food processor and pulse until chopped up. Add remaining ingredients and pulse until everything comes together.
- Use 1/2 cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties.
- Bake in oven for 20 minutes at 400°F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now.
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