BLENDED BEEF, WHITE BEAN AND SQUASH BURGERS
This smoky, juicy burger is a three-in-one combination of a classic beef burger, a veggie burger and a bean burger. It's a delicious and easy way to cut down on meat while still getting lots of satisfying flavor. After you've tried this version, put your own spin on it by subbing in your favorite spice blend instead of the paprika, garlic and onion powder used here.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
- Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
- Add the squash to the bean mixture and stir to combine. Allow to cool completely.
- Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
- Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
- Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside.
CLASSIC SMASHED BURGERS RECIPE
Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust. This simple, quick recipe is perfect for a weeknight dinner.
Provided by J. Kenji López-Alt
Categories Burger Mains Sandwiches
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Add oil to a 12-inch stainless steel, carbon steel, or cast iron skillet and wipe around with a paper towel. Set skillet over medium heat and allow to preheat for about 5 minutes. Meanwhile, gently form each portion of ground beef into a cylindrical puck about 2 inches tall, pressing together just until meat holds its shape without falling apart. Season generously on all sides with salt and pepper.
- Increase heat under skillet to high and heat until skillet is smoking. Add 2 beef pucks to skillet and, using a firm, stiff metal spatula, press down on each one until they're roughly 4 to 4 1/2 inches in diameter and 1/2-inch thick. It helps to use a second spatula to apply downward pressure to the first if you are having trouble smashing them hard enough.
- Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now.
- Continue to cook until patties are cooked to desired doneness-about 30 seconds longer for medium-rare. Transfer patties to toasted buns, topping buns and/or patties as desired, close burgers, and serve immediately. Wipe out skillet with paper towel and repeat process with remaining ground beef pucks.
Nutrition Facts : Calories 475 kcal, Carbohydrate 32 g, Cholesterol 80 mg, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, Sodium 943 mg, Sugar 6 g, Fat 25 g, ServingSize makes 4 burgers, UnsaturatedFat 0 g
CRISPY SQUASH CHIPS
These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.
Provided by DakotaKim
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
- Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
- Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
- Season roasted chips with salt as needed.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 33.1 g, Fat 7.2 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 450.4 mg, Sugar 6.9 g
BUTTERNUT SQUASH BURGERS
Cook these meat-free burgers on the barbecue or griddle pan. They're easy to make and require very little prep work. A kick of chilli heightens the flavours
Provided by Samuel Goldsmith
Categories Barbecue
Time 50m
Number Of Ingredients 9
Steps:
- Cut the squash in half where the neck meets the bulbous part. Reserve the bulbous part for another recipe (see tip, below). Trim the stem at the top of the neck, then carefully slice into roughly 1cm discs - you should get about eight, depending on the length. Set aside.
- Combine the chilli, garlic and oil with a pinch each of salt and ground pepper in a small bowl.
- Light the barbecue and wait until the coals are ashen. Brush one side of the squash discs with the chilli and garlic mixture, then season with salt. Cook oiled-side down for 10 mins, closing the barbecue if you can and basting with more of the chilli and garlic mixture every few minutes until the discs begin to soften. Flip over, brush with more of the chilli and garlic mixture, and cook for a further 10-15 mins, continuing to baste as before. Once tender and slightly caramelised, they are ready. Toss the parsley and rocket in the remaining chilli and garlic mixture.
- Serve two squash burgers per bun, also filled with some of the dressed rocket and parsley leaves, a spoonful of mayo and slice of tomato.
Nutrition Facts : Calories 426 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
CHEESEBURGER & CHIPS
Homemade burgers and chips beat shop-bought every time. Why not make double and freeze a batch?
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, ½ tsp salt and some pepper. Mix together well with your hands, then divide the mixture into 10 and shape into burgers.
- Bring 2 large saucepans of water to the boil (or prepare the chips in batches if you don't have enough big pans). Add the chips, bring the water back to the boil and set your timer for 3 mins. After 3 mins, drain the potatoes well and tip onto one or two large kitchen-papercovered trays. Scatter with the flour and some seasoning and gently toss to coat.
- Freeze the burgers and chips (see freezing tips, below) or, to cook straight away, heat oven to 200C/180C fan/gas 6. In a baking tray, toss the chips in a little oil, then roast for 35-40 mins until crisp and golden. Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 mins on each side, or until cooked to your liking. Sandwich the burgers in toasted buns with salad and sauces, then serve with the chips.
Nutrition Facts : Calories 558 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.87 milligram of sodium
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BUTTERNUT SQUASH BURGERS RECIPE - CHISEL & FORK
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Ratings 10Category SandwichCuisine AmericanTotal Time 1 hr 50 mins
- Preheat oven to 400°F. Season butternut squash with some olive oil, salt and pepper. Toss in diced apple. Roast for 30 minutes. Remove and let cool.
- Heat butter in small skillet over medium heat. Add diced onion and cook for 5-7 minutes or until translucent. Add garlic, sage and thyme and cook for another 30 seconds. Remove from heat and set aside.
- Grind the oats and pepitas in a food processor until broken up but not turned into flour. Set aside. In a large mixing bowl, add the butternut squash, apples, onion, garlic, sage, thyme, egg, coriander, salt and pepper and mash until butternut squash is mashed. Add the cannellini beans and oats mixture and mix until the mixture holds together. (It's ok if the cannellini beans get slightly smashed)
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