EASY ZESTY SALMON BURGERS RECIPE BY TASTY
Here's what you need: yogurt, spicy dijon, fresh dill, fresh chives, honey, fresh skinless salmon, red onion, fresh dill, prepared horseradish, honey, sea salt, pepper
Provided by Mel Boyajian
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine yogurt, spicy dijon, dill, chives, and honey. Set aside.
- Cut salmon into ½ inch (1¼ cm) cubes and transfer to a food processor.
- Pulse 5 times.
- Add onion, dill, horseradish, honey, salt, and pepper and pulse a few more times to combine.
- Form mixture into 4 patties.
- Drizzle small amount of olive oil into frying pan and heat pan to medium-high.
- Cook patties for 3-4 minutes until browned. Flip and cook another 3-4 minutes until browned.
- Serve on your favorite multi-grain bread with yogurt dill sauce.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 6 grams, Fat 15 grams, Fiber 0 grams, Protein 23 grams, Sugar 4 grams
BEER-BATTERED SHRIMP TACOS RECIPE BY TASTY
Here's what you need: sour cream, lime juice, lime zest, salt, red cabbage, green cabbage, jalapeño, lime juice, shrimp, salt, flour, garlic powder, smoked paprika, cayenne, baking powder, beer, oil, corn tortilla, guacamole, radish, fresh cilantro
Provided by Rie McClenny
Categories Lunch
Yield 2 servings
Number Of Ingredients 21
Steps:
- In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
- In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
- Season the shrimp with a big pinch of salt.
- Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
- Add shrimp into the batter, making sure each is fully coated.
- Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
- Transfer the shrimp to a paper towel-lined plate.
- Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
- Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
- Enjoy!
Nutrition Facts : Calories 948 calories, Carbohydrate 88 grams, Fat 36 grams, Fiber 9 grams, Protein 59 grams, Sugar 11 grams
HOMEMADE FALAFEL RECIPE BY TASTY
Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.
Provided by Jordan Kenna
Categories Lunch
Time 10m
Yield 5 servings
Number Of Ingredients 16
Steps:
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams
EASY SHRIMP CEVICHE RECIPE BY TASTY
Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip
Provided by Rie McClenny
Categories Appetizers
Yield 2 cups
Number Of Ingredients 8
Steps:
- Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
- In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
- Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
- Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams
TOP CHEF JUNIOR SZECHUAN LAMB BURGER RECIPE BY TASTY
Here's what you need: fresh cilantro, scallions, fresh mint, lemon juice, lemon zest, greek yogurt, salt, oil, medium red onion, ground cumin, sichuan peppercorns, red chili flakes, sesame oil, brown sugar, dijon mustard, ground lamb, salt, vegetable oil, cucumber, fresh cilantro leaves, fresno chilies, brioche buns
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
- Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
- Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
- Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don't overwork meat. Form into four balls.
- In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. 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 creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 44 grams, Fat 43 grams, Fiber 3 grams, Protein 39 grams, Sugar 13 grams
TOP CHEF JUNIOR PORK BáNH Mì BURGER RECIPE BY TASTY
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
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 FALAFEL BURGER RECIPE BY TASTY
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
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 CITRUS SALMON BURGER RECIPE BY TASTY
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
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
VEGAN LASAGNA RECIPE BY TASTY
Here's what you need: tofu, lemon juice, nutritional yeast, fresh basil, garlic, pepper, salt, walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, dried oregano, dried rosemary, pepper, cremini mushroom, onion, tomato sauce, lasagna noodle
Provided by Merle O'Neal
Categories Dinner
Yield 5 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375º F (190º C).
- In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
- In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
- In the food processor chop up mushrooms so that they are in small chunks.
- In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
- In a large sauce pan cook lasagna noodles for half of time required.
- In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by "meat" mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
- Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
- Allow to cool about 10-15 minutes then cut into ninths, serve.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 31 grams, Fat 45 grams, Fiber 9 grams, Protein 31 grams, Sugar 12 grams
More about "top chef junior falafel burger recipe by tasty recipes"
FALAFEL VEGGIE BURGER RECIPE | ONE INGREDIENT CHEF
From oneingredientchef.com
TOP CHEF JUNIOR PRESENTS 4 BURGERS YOU CAN MAKE …
From tasty.co
EASY GLUTEN-FREE FALAFEL BURGER RECIPE - DELICIOUS PLANTS
From delicious-plants.com
FALAFEL BURGER - THE BUDDHIST CHEF
From thebuddhistchef.com
EPIC FALAFEL BURGER – A COUPLE COOKS
From acouplecooks.com
FALAFEL BURGERS RECIPE | RACHAEL RAY
From rachaelray.com
- Pat the chickpeas dry with a paper towel and place them into a food processor. Add in the red onion, garlic, parsley, flour, spices and seasonings along with the beans and process until fairly smooth and very thick, so that you can form patties.
- Pre-heat a large nonstick skillet with 1/4 cup vegetable oil. Form four large patties and cook for 3 minutes on each side.
- While the patties are cooking, get the sauce started by placing the tahini paste into a medium size mixing bowl. Add the water, lemon juice and lemon zest and season with salt and freshly ground black pepper. Set the sauce aside for the falafel burger assembly.
FALAFEL BURGERS - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
TOP CHEF JUNIOR FALAFEL BURGER RECIPE BY TASTY
From pinterest.com
EASY FALAFEL BURGER RECIPE - THE HEALTHY MAVEN
From thehealthymaven.com
TOP CHEF JUNIOR CITRUS SALMON BURGER RECIPE BY TASTY
From pinterest.ca
WEEKNIGHT VEGAN FALAFEL BURGERS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love