Turn fresh shrimp in to burger-worthy patties Continue reading
Who doesn’t love chicken burgers? I love love LOVVVVVEEEE chicken burgers.
I was seriously under the impression that to make a homemade burger patty you needed to have some knowledge of meat and the butcher had to prepare meat specially for you. Continue reading
Seeing as I am really into making my own hamburgers at the moment and bread sometimes just doesn’t go with a burger especially with all my toppings. Continue reading
Seeing as I made crumbed chicken burgers the other day, I thought seeing as I had a kg of mutton mince just laying around in the freezer just waiting to be used, why not make lamb burgers???? Continue reading
Gardein black bean burger patties
1 peach, sliced
1 teaspoon agave nectar
1/2 cup balsamic vinegar (and 1 tsp for grilled peaches)
1 teaspoon coconut sugar
2 red bell peppers
one bunch fresh basil
salt & pepper
extra virgin olive oil
Cheesy Cashew Sauce
1/2 cup raw cashews, soaked for 2 hours or overnight
1 garlic clove, roasted over stove
1 tablespoon nutritional yeast
1/4 cup water (1 tablespoons increments after for thinning)
1 tsp lemon
fresh basil (optional)
On a non stick pan, cook the black bean burger patties. Once done, set aside.
Roast the red bell peppers on the stove or on grill until charred. Once done, peel off some of the char from the skin that has formed and discard. Slice the bell peppers and set aside with the burger patties.
On a heated saucepan, pour 1/2 cup of the balsamic vinegar to a low boil. Then, mix in the coconut sugar and let simmer until it becomes syrupy. About 15 minutes. Let cool to thicken (x)
Meanwhile, place all cheesy cashew sauce ingredients in a blender until smooth. Set aside.
In a bowl, mix agave and peaches together until the peaches are coated. Add to a grill pan until they are cooked with grill marks. Before taking peaches off the pan, turn off stove, add 1 tsp balsamic vinegar, and grill until they are coated. Set aside with red bell pepper and burger patties.
On a pan or grill, coat with EVOO and heat up sliced pretzels buns.
Assemble everything to your liking. Have fun with it and ENJOY!
Source: Vegan Food Lovers
1 19 oz can black beans, drained and rinsed
1 cup grated zucchini (about 1 large zucchini), squeezed of excess liquid
2 T ground flax
1 garlic clove, minced
1 T chili powder
1/2 tsp cayenne pepper
1/4 tsp cumin
salt and pepper, to taste
Preheat oven to 400 degrees F.
Take 3/4 of black beans (about 1 1/2 cups) and add to a large bowl. Mash with a potato masher or back of a fork until it has formed a sticky paste.
Add in remainder of black beans, grated zucchini, flax, garlic and spices and use hands to mix together.
Form into 4 patties. Do not flatten too much. Should be thick.
Place patties on a parchment or silicone lined baking sheet and bake for 10 mins.
Remove and flip. If patty breaks slightly, push back together using hands.
Bake for another 10 minutes.
Serve warm with desired toppings. I ate mine in a gluten-free burger bun.
Source: The Healthy Maven
I tried a new burger tonight – SO good!
½ cup dry quinoa
1 tsp olive oil
½ red onion, chopped
3 cloves garlic, minced
½ tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste (combo of ketchup & BBQ would work too)
1 large egg
⅔ cup frozen corn
½ cup cilantro, chopped
1 and ½ teaspoon ground cumin
½ cup rolled oats
¼ cup oat flour
Place the quinoa in a small saucepan with 3/4 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and allow to cool.
Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add ¼ teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, cumin, and remaining ¼ teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed.
Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
Serve patties on toasted buns with lettuce
Source: Mona Aumair
TRIED AND TESTED
1 tablespoon white sugar
1 package active dry yeast
1 cup warm water
1 cup milk at room temperature or warmed slightly
1/4 cup melted butter or margarine
5 1/2 cups all-purpose flour
Dissolve the white sugar in the lukewarm water and then add the package of yeast. Stir to combine and then set aside to activate: about 10 minutes or until frothy.
Then, in a large bowl, combine all the ingredients and mix until it comes together. You may need to adjust the amount of flour a bit to reach the right soft dough consistency. Knead for a good while – it took me 20 minutes to get mine softened and elastic, and I had to play with the amounts a bit. I had too much flour, so added a few drops of water and oil. I kneaded it on a clean surface without flour so that it doesn’t get any heavier.
Once it’s stretchy and kneaded really well, place it into a greased bowl and cover with a wet towel. Leave it to rise for an hour or so, depending on your kitchen temperature. Once risen, try to handle it as little as possible to keep the air bubbles in it. I have tried a few ways to make the bun shape, and prefer to just pinch off small pieces and roughly shape them and place on a baking sheet lined with parchment and dusted with cornmeal. Dust the tops cornmeal too and leave to rise for another half-hour.
Preheat oven to 300°F. Heat a good griddle or cast iron pan over medium heat, and then cook muffins until browned on each side. Place muffins back on baking sheet and finish baking in the oven while the next batch is in the pan. Cool and package them up – they freeze really well!
Then I boil up a whole shwack of eggs on Sunday night to have them ready for the week. After the kids go to bed weeknights, I slice open an English muffin, slice a peeled egg into thirds and put it onto the bun, and then top with cheese and whatever else the kids are into. In our house, that’s usually ketchup! They keep in the fridge until the morning, when a quick 30 seconds in the microwave creates a soft, melty, protein-packed breakfast that’ll beat the socks off of a bowl of cereal!!
For an extra special breakfast this morning, I cooked a few mushrooms with garlic, heated up a few slices of tomato with butter and Italian seasoning, and cooked up some German breakfast sausages. And instead of the boiled eggs, I scrambled them with grated cheddar inside. The whole thing stacked up to a gigantic pile of irresistible flavour.
Source: Corlea Smit – English muffins adapted from allrecipes
TRIED AND TESTED