Chickpea Burger 2 cups cooked chickpeas, or 1 15-oz. can, drained, rinsed and mixed with a spritz of fresh lemon juice ½ tsp. turmeric ½ tsp. paprika ¼ tsp. ground cumin ¼ tsp. ground coriander 1/8 tsp. ground cinnamon 2 tsp. minced garlic 1 tsp. minced fresh ginger 3 Tbs. extra-virgin olive oil 2 Tbs. … Continue reading »
Jan
10
Mar
26
Mediterranean Portobello Burger
Mediterranean Portobello Burger
1 clove garlic, minced
2 Tbsp. extra-virgin olive oil, divided
4 Portobello mushroom caps, stems and gills removed
4 large slices sourdough bread, cut in half
½ cup sliced jarred roasted red peppers
½ cup chopped tomato
¼ cup crumbled fat-free feta cheese
2 Tbsp. chopped pitted Kalamata olives
1 Tbsp. red-wine vinegar
½ tsp. dried oregano
2 cups loosely packed mixed baby salad greens
Preheat grill to medium-high
Mash garlic on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 Tbsp. oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 Tbsp. oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens …
Mar
26
Pecan and Mushroom Burgers
Pecan and Mushroom Burgers
2/3 cup bulgur
¾ tsp. salt, divided
1 cup boiling water
4 tsp. extra-virgin olive oil, divided
8 oz. white or brown mushrooms, stems trimmed, wiped clean and chopped
1 ½ cups chopped onion (1 large)
1 ½ Tbsp. balsamic vinegar
¾ cup pecan halves
2 each large egg whites, lightly beaten
½ cup fine dry whole-wheat bread crumbs
Freshly ground pepper to taste
8 each Arnold brand whole-wheat buns
Watercress for garnish
Place bulgur and ¼ tsp. salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
Meanwhile, heat 2 tsp. oil in a large non-stick skillet over medium heat. Add mushrooms, onion and remaining ½ tsp. salt; cook, stirring until the vegetables are softened, 8 – 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temp, about …
Mar
26
Turkey BBQ Burgers
Turkey BBQ Burgers 1 lb. ground turkeyMrs. Dash seasoning¼ cup Egg Beaters1/8 cup skim milk¼-1/3 cup oatmeal½ tsp. ground black pepper¼ cup grated onion¼ cup BBQ sauce Mix all ingredients together, refrigerate overnight. Form into patties the size and thickness of your palm. Cook in skillet or on griddle. Top with more BBQ sauce while … Continue reading »
Mar
05
Burger, She Wrote
Burger, She Wrote
(Teriyaki-seasoned chicken/turkey burgers for the barbecue)
2 pounds skinless ground chicken or turkey
2 slices thin 100% whole wheat bread, crumbled
1/3 cup minced green onions
1 egg white
¼ cup ketchup
2 Tbsp. reduced-sodium soy sauce
2 packets Splenda brown sugar
1 ½ tsp. grated gingerroot
1 clove garlic, minced
½ tsp. olive oil
6 Arnold buns
Lettuce, sliced tomatoes, and your favorite burger toppings
+In a large bowl, combine chicken, bread crumbs, onions, and egg white. Mix well (using your hands).
+In a small bowl, combine ketchup, soy sauce, brown sugar (Splenda), gingerroot, garlic and olive oil. Add 3 Tbsp. of this mixture to meat, and mix well. Reserve remaining sauce to brush on burgers while grilling.
+Shape meat mixture into 6 patties. Cook burgers over medium-hot coals for about 5 minutes per side, or until desired doneness is reached. Baste with reserved sauce.
+Serve on buns with your favorite toppings.
Makes 6 burgers.
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