Black Bean Burgers

1/2 large red onion, chopped

4 cloves garlic

2 (15 oz)  cans black beans, drained and rinsed 

1 cup plain bread crumbs

1 1/2 tsp cumin

3/4 tsp salt

1/2 tsp black pepper

2 large eggs

1.  Place onion and garlic into a food processor and pulse until finely chopped.  Add i black beans and pulse until the black beans are partially chopped, leaving some whole or partial beans.  Transfer to a large mixing bowl.

2.  Stir in the bread crumbs, cumin, salt, pepper and eggs until well combined.

3.  Divide up the mixture to form 8 patties.

4.  When ready to cook choose one of the following options:

Skillet:  Heat a lightly oiled skillet to medium high heat.  Cook for 5 minutes on each side.

Baked:  Bake in a 400 degree oven for 5 minutes each side.

Grilled:  Cook on an outdoor grill for 5 minute each side.  

5.  Serve hot on a bun with desired toppings.  (lettuce, tomato, cheese, bacon, mayo, ketchup, mustard)

Recipe:  stay at home chef

Mushroom-Swiss Turkey Burger

 2 Tbsp extra virgin olive oil

1 clove garlic, minced

3/4 tsp ground pepper, divided

1/2 tsp salt, divided

8 Portobello mushroom caps, stems and gills removed

1 lb lean ground turkey

2 tsp Worcestershire sauce

1 tsp Dijon mustard

4 slices Swiss cheese

1 small tomato, thinly sliced

3 cups baby arugula

1.  Preheat grill to medium-high (400-450 degrees).  Combine oil, garlic and 1/4 tsp each pepper and salt in a small bowl.  Brush Portobello caps with the oil mixture; set aside to marinate at room temperature fora 10 minutes.

2.  Meanwhile, combine ground turkey, Worcestershire sauce, mustard and the remaining 1/2 tsp pepper and 1/4 tsp salt in a medium bowl.  Gently mix to incorporate.  (Do not over mix).  Shape into four 3/4 inch thick patties and set aside.

3.  Oil the grill rack.  Place the mushrooms, cap-side down, on the oiled grill rack.  Grill, covered, until just tender, about 4 minutes per side.  Transfer the mushrooms to a pate; cover to keep warm.  Oil the rack again; place the turkey patties on the oiled rack.  Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees, 4 to 5 minutes per side.  Place 1 cheese slice on each patty during the last minute of cooking.  Transfer the patties to a plate and let rest for 5 minutes.  ( If your grill is large enough, grill the Portobello caps and the patties at the same time.)

4.  Place each patty on the stem side of a Portobello cap; top evenly with tomato slices and arugula.  Cover with the remaining Portobello caps, stem-side down, and serve immediately.

 

Tips:

To prepare Portobello mushroom caps, gently twist off the stems of whole Portobellos.  Using a spoon, scrape off the brown gills from the underside of the mushroom caps.

Veggie Patties with Black Beans

 4 serving

2 cans black beans, rinsed and drained

1 onion, minced

3 cloves garlic, minced

2 carrots, shredded

1/2 cup quick-cook oats (50 g)

1 Tbsp soy sauce

1 tsp cumin

1/2 tsp coriander

1/2 tsp chili powder

1.  Heat one Tablespoon of olive oil in a pan.  Combine onions, garlic, salt, and pepper and cook until onions are translucent.

2.  Add carrots, and seasonings of choice until carrots are tender.  Remove pan from heat.

3.  In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.

4.  Mix and form four patties.  Place in freezer for 30 minutes to set.

5.  Cook patties on a pan coated.  Serve on a bed of lettuce, with tomato slice, mushrooms and onions

Beet Burgers

 4 servings

15 oz black beans, drained and rinsed

4 small beets, cooked

1 cup organic oat flour

2 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

salt

pepper

4 orgnic whole-grain buns

burger toppings (of choice) lettuce, tomato, pickles, avocado

1.  Preheat oven to 375 degrees and line a baking sheet with parchment paper.

2.  Place the beans and beets in a food processor and blend until smooth.

3.  Transfer to a bowl and stir in the oat flour and spices until well combined.

4.  Using your hands, form 4 large or 8 small patties.

5.  Bake for 20-25 minutes, flipping halfway through.

6.  To make the burgers, place the patties on buns and dress with your favorite toppings.

Notes:  If you're cooking your own beans, use 1 3/4 cups for every 1 (15 oz) can of beans.

Turkey Avocado Burgers

 2 lbs raw ground turkey breast

6 oz avocado

1/4 cup diced onion

1 tsp mustard powder

1/2 tsp chili powder 

1 tsp garlic powder

1/2 tsp salt

1/2 tsp paprika

1/4 tsp cumin

1/2 cup shredded zucchini

1.  In a mixing bowl, combine all ingredients except the avocado.

2.  Once the spices are thoroughly mixed into the chicen gently stir in the avocado.

3.  Form the mixture into 4 patties using your hands.

4.  Grill over medium high heat for about 5-7 minutes on each side.  Make sure the burgers reach a temperature of 165 degrees.

Greek Turkey Burgers

 Prep Time:  15 minutes  Cook Time:  15 minutes  Total Time:  30 minutes

1 1/2 lb 93% lean ground turkey

1 Tbsp minced garlic

1 tsp ground cumin

2 tsp dried oregano

1/3 cup Kalamata olives (finely chopped)

3 oz crumbled feta cheese

1 cup finely chopped and packed fresh spinach

pinch each of sea salt and black pepper

olive oil spray

1.  Preheat the oven to 425 degrees.

2.  Add all the ingredients to a large bowl and mix together thoroughly.

3.  Scoop out a large fistful of meat roll it into a ball, then flatten it to form a patty around 1 1/2 inch thick.  Repeat with the remaining meat to make 5 large patties of equal size.

4.  Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.

5.  Set a large oven-safe nonstick skillet ober medium-high heat and spray lightly with olive oil.  When the skillet is hot, add the patties.  

6.  Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the  patties over. 

 7.  Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165 degrees.  9 to11 minutes.  

8.  You can also bake them on a baking sheet lined with parchment paper or aluminum foil for  8 to 10  minutes.  

9.  Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices, sliced tomato, and a little Greek yogurt instead of mayo.  Or pair a patty with salad, rice, quinoa, or even roasted vegetables.

Recipe: Nicole Schellhous/ SkinnyTaste

Black Bean Burger

Black beans mashed up
1/4 cup grated onions
1 egg
1 cup seasoned bread crumbs
salt and pepper
chili powder


Stir all together. Form into a patty (3 or 4).  Cook for 4 minutes on each side. Will have crisp edges.

Top with Arugula, tomato slices, mayo on bun with salt and pepper

Black Bean Burgers (healthy)

3 Tbsp olive oil

1 red onion, finely chopped

3 cups mushrooms, finely chopped

1 clove garlic, minced

1 Tbsp thyme leaves

2 Tbsp soy sauce

1 (14 oz) can black beans, rinsed and drained

¼ cup whole wheat flour

1 Tbsp nutritional yeast flakes (optional)

hamburger buns

In a pan saute onion in olive oil. Add mushrooms, garlic, thyme and soy sauce. Stir and cook. Add black beans and mix together. Take off heat. Mash slightly with a potato masher. Mix in flour and yeast flakes. Make and shape into a patty. Grill burgers.

Toppings:

tomato slices, lettuce, pickles, mayo and homemade 1000 island dressing

1000 island dressing:

mayo

ketchup

tomato paste

finely chopped capers

sea salt and pepper