Greek Turkey Burgers with Spinach, Feta & Tzatziki
Ingredients
1 cup frozen chopped spinach, thawed
1 pound 93% lean ground turkey
½ cup crumbled feta cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt¼ teaspoon ground pepper
4 small hamburger buns, preferably whole-wheat, split
4 tablespoons tzatziki
12 slices cucumber
8 thick rings red onion (about ¼-inch)
PreparationPreheat grill to medium-high.
Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, salt and pepper in a medium bowl; mix well. Form into four 4-inch patties. Oil the grill rack (see Tip). Grill the patties until cooked through and no longer pink in the center, 4 to 6 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Assemble the burgers on the buns, topping each with 1 tablespoon tzatziki, 3 cucumber slices and 2 onion rings.
To make ahead: Prepare patties, wrap individually and refrigerate for up to 8 hours.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Ingredients
1 cup frozen chopped spinach, thawed
1 pound 93% lean ground turkey
½ cup crumbled feta cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt¼ teaspoon ground pepper
4 small hamburger buns, preferably whole-wheat, split
4 tablespoons tzatziki
12 slices cucumber
8 thick rings red onion (about ¼-inch)
PreparationPreheat grill to medium-high.
Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, salt and pepper in a medium bowl; mix well. Form into four 4-inch patties. Oil the grill rack (see Tip). Grill the patties until cooked through and no longer pink in the center, 4 to 6 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Assemble the burgers on the buns, topping each with 1 tablespoon tzatziki, 3 cucumber slices and 2 onion rings.
To make ahead: Prepare patties, wrap individually and refrigerate for up to 8 hours.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
A delicious Veggie burger!
Ingredients
Sauce:
1/4 cup cilantro (chopped)
2 tablespoons olive oil
3 tablespoons mayonnaise
1 head garlic (peeled, roasted)
Burgers:
3 and 3/4 cup red kidney beans (drained, rinsed)
3 tablespoons olive oil (divided)
1 teaspoon garlic (peeled, minced)
1 shallot (peeled, finely diced)
1 cup green bell pepper (stemmed, seeded, finely chopped)
2 teaspoons chili powder
1/4 teaspoon cayenne
1 large egg (beaten)
1/2 cup bread crumbs
4 slices Monterey Jack cheese
To Assemble:
1 tablespoon olive oil (divided, plus more if needed)
4 whole wheat burger buns
1 head green lettuce (leaves picked)
1 red onion (peeled, thinly shaved)
1 avocado (peeled, pitted, thinly sliced)
Directions
For the Sauce: Preheat the oven to 400ºF.
Remove the papery skin off the garlic, then cut 1/4-inch off the top of each head. Drizzle 2 tablespoons of olive oil over the garlic and wrap tightly in aluminum foil. Place in the oven and roast until tender and caramelized, about 1 hour. Remove from the oven and allow to cool slightly. Once cool enough to handle, squeeze the cloves into a medium bowl and mash with a fork.
In a medium bowl mix together the mayonnaise, cilantro and 1 teaspoon of the mashed garlic. Reserve the remaining roasted garlic for another use. Set aside until ready to use.
For the Burgers: Using a potato masher, mash beans in a large mixing bowl and set aside. In a cast iron skillet over medium-high heat, add 1 tablespoon of olive oil. Add shallot and garlic and cook for 1-2 minutes or until almost translucent. Add bell pepper, chili powder and cayenne and cook until tender, about 5 minutes. Remove from heat and let cool. Once cooled, stir bell pepper mixture into the mashed beans. Add the egg and bread crumbs and mix until well combined. Season with salt and pepper. Refrigerate for 30 minutes.
Remove burger mixture from fridge and form into four patties, each 3/4-inch thick. Place cast-iron skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Cook the patty for 5 minutes on one side until crispy, flip and cook on other side for 3 more minutes or until cooked through. Add one piece of cheese on top of each patty during the last 2 minutes of cooking and allow to melt. Remove from heat.
To Assemble: Heat a cast-iron skillet or griddle over medium heat. Brush buns with one tablespoon of olive oil. Add buns to toast, about 1-2 minutes per side or until golden brown. Remove buns and set aside to cool.
Spread the mayonnaise on the bottom of the burger bun, top with a piece of lettuce, patty, red onion and avocado. Repeat with remaining burgers and buns.
Tip: Make the burger bean patties ahead of time for a stress-free weeknight meal!
Ingredients
Sauce:
1/4 cup cilantro (chopped)
2 tablespoons olive oil
3 tablespoons mayonnaise
1 head garlic (peeled, roasted)
Burgers:
3 and 3/4 cup red kidney beans (drained, rinsed)
3 tablespoons olive oil (divided)
1 teaspoon garlic (peeled, minced)
1 shallot (peeled, finely diced)
1 cup green bell pepper (stemmed, seeded, finely chopped)
2 teaspoons chili powder
1/4 teaspoon cayenne
1 large egg (beaten)
1/2 cup bread crumbs
4 slices Monterey Jack cheese
To Assemble:
1 tablespoon olive oil (divided, plus more if needed)
4 whole wheat burger buns
1 head green lettuce (leaves picked)
1 red onion (peeled, thinly shaved)
1 avocado (peeled, pitted, thinly sliced)
Directions
For the Sauce: Preheat the oven to 400ºF.
Remove the papery skin off the garlic, then cut 1/4-inch off the top of each head. Drizzle 2 tablespoons of olive oil over the garlic and wrap tightly in aluminum foil. Place in the oven and roast until tender and caramelized, about 1 hour. Remove from the oven and allow to cool slightly. Once cool enough to handle, squeeze the cloves into a medium bowl and mash with a fork.
In a medium bowl mix together the mayonnaise, cilantro and 1 teaspoon of the mashed garlic. Reserve the remaining roasted garlic for another use. Set aside until ready to use.
For the Burgers: Using a potato masher, mash beans in a large mixing bowl and set aside. In a cast iron skillet over medium-high heat, add 1 tablespoon of olive oil. Add shallot and garlic and cook for 1-2 minutes or until almost translucent. Add bell pepper, chili powder and cayenne and cook until tender, about 5 minutes. Remove from heat and let cool. Once cooled, stir bell pepper mixture into the mashed beans. Add the egg and bread crumbs and mix until well combined. Season with salt and pepper. Refrigerate for 30 minutes.
Remove burger mixture from fridge and form into four patties, each 3/4-inch thick. Place cast-iron skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Cook the patty for 5 minutes on one side until crispy, flip and cook on other side for 3 more minutes or until cooked through. Add one piece of cheese on top of each patty during the last 2 minutes of cooking and allow to melt. Remove from heat.
To Assemble: Heat a cast-iron skillet or griddle over medium heat. Brush buns with one tablespoon of olive oil. Add buns to toast, about 1-2 minutes per side or until golden brown. Remove buns and set aside to cool.
Spread the mayonnaise on the bottom of the burger bun, top with a piece of lettuce, patty, red onion and avocado. Repeat with remaining burgers and buns.
Tip: Make the burger bean patties ahead of time for a stress-free weeknight meal!
Quick and Easy Veggie Burgers
Ingredients:
1 1/2 cups of black beans
2 eggs, beaten
1/3 cup chopped cilantro
1/4 cup grated parmesan
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
Freshly ground pepper, 4 or so turns of the pepper mill
3/4 cup of whole wheat bread crumbs
Directions:
Mash the beans with a potato masher, add the eggs, cilantro, cheese, spices and salt and pepper.
Preheat the oven to 375°
Add the bread crumbs and stir to mix. Let the mixture sit for about 10 minutes so the breadcrumbs can soak up the moisture.
Moisten your hands and shape the burgers into four patties.
Lightly spray your oven proof fry pan (I used cast iron) with oil and saute the burgers for 5 minutes or so on each side. You want them to brown and form a nice crust
Transfer the pan into the oven and bake for 10 -15 minutes until heated through.
http://cookbookcooks.wordpress.com/2010/09/29/quick-and-easy-veggie-burgers/
Ingredients:
1 1/2 cups of black beans
2 eggs, beaten
1/3 cup chopped cilantro
1/4 cup grated parmesan
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
Freshly ground pepper, 4 or so turns of the pepper mill
3/4 cup of whole wheat bread crumbs
Directions:
Mash the beans with a potato masher, add the eggs, cilantro, cheese, spices and salt and pepper.
Preheat the oven to 375°
Add the bread crumbs and stir to mix. Let the mixture sit for about 10 minutes so the breadcrumbs can soak up the moisture.
Moisten your hands and shape the burgers into four patties.
Lightly spray your oven proof fry pan (I used cast iron) with oil and saute the burgers for 5 minutes or so on each side. You want them to brown and form a nice crust
Transfer the pan into the oven and bake for 10 -15 minutes until heated through.
http://cookbookcooks.wordpress.com/2010/09/29/quick-and-easy-veggie-burgers/
Turkey Burgers with Zucchini
Ingredients:
1.25 lbs 93% lean ground turkey
1 small zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray
Directions:
In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties.
Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.
http://www.skinnytaste.com/2010/05/turkey-burgers-with-zucchini.html
Ingredients:
1.25 lbs 93% lean ground turkey
1 small zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray
Directions:
In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties.
Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.
http://www.skinnytaste.com/2010/05/turkey-burgers-with-zucchini.html
Turkey Burgers
Ingredients:
1 lb ground turkey
1 cup crumbled feta cheese
1/2 cup olive, chopped (i usually use chopped salad olives)
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste
Directions:
Combine all the ingredients in a large bowl.
Form into 4 patties, then grill.
Served on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.
http://greek.food.com/recipe/greek-style-turkey-burgers
Ingredients:
1 lb ground turkey
1 cup crumbled feta cheese
1/2 cup olive, chopped (i usually use chopped salad olives)
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste
Directions:
Combine all the ingredients in a large bowl.
Form into 4 patties, then grill.
Served on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.
http://greek.food.com/recipe/greek-style-turkey-burgers
Corn Dogs
INGREDIENTS:
1 cup yellow cornmeal
1 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup white sugar
4 tsp. baking powder
1 egg
1 1/8 cups milk
1 quart vegetable oil for frying
2 (16 oz) packages beef hot dogs
16 wooden skewers
INSTRUCTIONS:
In a large bowl, combine cornmeal, flour, salt, pepper, white sugar and baking powder.
Heat oil in a large pot on stovetop until it reaches 350 degrees F.
While oil is heating, insert wooden skewers into hot dogs.
Dip/roll skewered hot dog into batter until completely covered.
Cooking 2-3 corn dogs at a time, cook in oil until golden brown in color, about 3 minutes. Set on paper towels once cooked to drain off any excess oil.
http://www.chef-in-training.com/2013/03/easy-homemade-corn-dogs/
Homemade Corn dogs
Ingredients:
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 3/4 cups buttermilk
4 large eggs, lightly beaten
8 hot dogs
3 quarts peanut or vegetable oil
Directions:w
Set wire rack inside rimmed baking sheet.
Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl.
Whisk in buttermilk and eggs until incorporated.
Place remaining 1/2 cup flour in shallow dish.
Dredge hot dogs in flour and shake to remove excess.
Thread hot dogs lengthwise onto eight 8-inch skewers.
Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees.
Stir batter to recombine, then transfer half of batter to tall drinking glass.
Working with one at a time, submerge hot dog in glass and twirl to coat with batter.
Allow excess batter to drip back into glass and place corn dog in hot oil.
Repeat immediately with 3 more hot dogs.
Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes.
Transfer to wire rack.
Return oil to 350 degrees and repeat with remaining batter and hot dogs.
Serve.
www.texasrecipes.tumblr.com
Ingredients:
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 3/4 cups buttermilk
4 large eggs, lightly beaten
8 hot dogs
3 quarts peanut or vegetable oil
Directions:w
Set wire rack inside rimmed baking sheet.
Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl.
Whisk in buttermilk and eggs until incorporated.
Place remaining 1/2 cup flour in shallow dish.
Dredge hot dogs in flour and shake to remove excess.
Thread hot dogs lengthwise onto eight 8-inch skewers.
Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees.
Stir batter to recombine, then transfer half of batter to tall drinking glass.
Working with one at a time, submerge hot dog in glass and twirl to coat with batter.
Allow excess batter to drip back into glass and place corn dog in hot oil.
Repeat immediately with 3 more hot dogs.
Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes.
Transfer to wire rack.
Return oil to 350 degrees and repeat with remaining batter and hot dogs.
Serve.
www.texasrecipes.tumblr.com
Stromboli Squares
Ingredients:
2 packages refrigerated prepared pizza crust (roll out)
1/4 lb sliced hard salami
1/4 lb sliced ham
1/4 lb sliced pepperoni
8 slices mozzarella cheese
olive oil
parmesan cheese
oregano or italian seasoning
pizza sauce, for dipping
Directions:
Preheat oven to 350 and grease a 15x10 jelly roll pan.
Cover bottom with 1 crust, spreading to fit.
Layer salami, ham, pepperoni and cheese.
Top with crust, spreading to cover.
Bake 25 minutes, brush with olive oil and sprinkle parmesan cheese and Italian seasoning.
Bake additional 10 minutes.
Cut into squares and serve with pizza sauce for dipping.
http://www.food.com/recipe/stromboli-squares
Ingredients:
2 packages refrigerated prepared pizza crust (roll out)
1/4 lb sliced hard salami
1/4 lb sliced ham
1/4 lb sliced pepperoni
8 slices mozzarella cheese
olive oil
parmesan cheese
oregano or italian seasoning
pizza sauce, for dipping
Directions:
Preheat oven to 350 and grease a 15x10 jelly roll pan.
Cover bottom with 1 crust, spreading to fit.
Layer salami, ham, pepperoni and cheese.
Top with crust, spreading to cover.
Bake 25 minutes, brush with olive oil and sprinkle parmesan cheese and Italian seasoning.
Bake additional 10 minutes.
Cut into squares and serve with pizza sauce for dipping.
http://www.food.com/recipe/stromboli-squares
Boardwalk Dog
CHIPOTLE KETCHUP:
1/2 cup ketchup
2 teaspoons red wine vinegar
1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoonsadobo sauce
TOMATILLO RELISH:
8 ounces tomatillos (about 3 medium), finely chopped
3 tablespoons fresh cilantro leaves, roughly chopped or torn
1 tablespoon lime juice (1 to 2 limes)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed if desired, finely chopped
1/2 medium red onion, finely chopped
HOMEMADE CORNBREAD BUN:
1 cup milk
2 tablespoons melted butter
One 8.5-ounce box cornbread mix, such as Jiffy
1 egg
Cooking spray, for greasing pan
6 all-beef hot dogs, grilled
1/2 cup tortilla chips, crushed
1/2 cup cotija cheese
DIRECTIONS:
For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed.
For the tomatillo relish:
Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.
For the cornbread buns:
Mix together the milk, butter, cornbread mix and egg in a medium bowl until combined, and then set aside to rest for 5 minutes.
Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat. Spray with cooking spray and spread 1/3 cup of the batter into the heated skillet with the bottom of a spoon or measuring cup, making sure the cornbread bun will be big enough to fit the length of the hot dog. Cook the cornbread until you start to see the batter bubble on the top and brown around the edges, about 2 minutes, and then flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter.
To serve, place a cornbread bun on a plate and top with the grilled hot dog, Chipotle Ketchup, Tomatillo Relish, crushed tortilla chips and cotija cheese. Repeat with the remaining hot dogs.
http://www.cookingchanneltv.com/recipes/kelsey-nixon/boardwalk-dog-recipe/index.html
CHIPOTLE KETCHUP:
1/2 cup ketchup
2 teaspoons red wine vinegar
1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoonsadobo sauce
TOMATILLO RELISH:
8 ounces tomatillos (about 3 medium), finely chopped
3 tablespoons fresh cilantro leaves, roughly chopped or torn
1 tablespoon lime juice (1 to 2 limes)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed if desired, finely chopped
1/2 medium red onion, finely chopped
HOMEMADE CORNBREAD BUN:
1 cup milk
2 tablespoons melted butter
One 8.5-ounce box cornbread mix, such as Jiffy
1 egg
Cooking spray, for greasing pan
6 all-beef hot dogs, grilled
1/2 cup tortilla chips, crushed
1/2 cup cotija cheese
DIRECTIONS:
For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed.
For the tomatillo relish:
Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.
For the cornbread buns:
Mix together the milk, butter, cornbread mix and egg in a medium bowl until combined, and then set aside to rest for 5 minutes.
Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat. Spray with cooking spray and spread 1/3 cup of the batter into the heated skillet with the bottom of a spoon or measuring cup, making sure the cornbread bun will be big enough to fit the length of the hot dog. Cook the cornbread until you start to see the batter bubble on the top and brown around the edges, about 2 minutes, and then flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter.
To serve, place a cornbread bun on a plate and top with the grilled hot dog, Chipotle Ketchup, Tomatillo Relish, crushed tortilla chips and cotija cheese. Repeat with the remaining hot dogs.
http://www.cookingchanneltv.com/recipes/kelsey-nixon/boardwalk-dog-recipe/index.html
Breakfast Burritos (Freeze Now Eat Later)
Eggs 8 to 10 (I used Eggbeaters and I added about 1/4 cup of milk to the egg mix)
Flour Tortillas (Burrito size)
Sausage - 1 pound
Cheddar Cheese - shredded
1 potato - baked and cubed
Place about 1 tablespoon of butter in a large skillet and brown the potato that has been cubed. While the potato is browning, in another pan brown the sausage using a potato masher to break it up. Remove the browned potato and wipe out pan. Melt about a tablespoon of butter or margarine in the skillet and add the egg mix. Scramble until done and add the sausage and potatoes. Mix well and let cool.
Open the flour tortillas and place the whole bag (if you are using all of them) in to the microwave for about 1 minute to soften them up.
To assemble the burritos, place about 1/4 to 1/2 cup of the egg mixture in the center. Sprinkle with cheese and bring up the sides and roll up from the bottom. Lay it on a piece of Reynolds Wrap and roll up, tucking in the ends. Finish rolling the rest of the burritos and then place about 4 each into a ziploc freezer bag.
When ready to have one in the morning, remove the foil and microwave for about 1 minute, flip over and microwave for about another minute.
Eggs 8 to 10 (I used Eggbeaters and I added about 1/4 cup of milk to the egg mix)
Flour Tortillas (Burrito size)
Sausage - 1 pound
Cheddar Cheese - shredded
1 potato - baked and cubed
Place about 1 tablespoon of butter in a large skillet and brown the potato that has been cubed. While the potato is browning, in another pan brown the sausage using a potato masher to break it up. Remove the browned potato and wipe out pan. Melt about a tablespoon of butter or margarine in the skillet and add the egg mix. Scramble until done and add the sausage and potatoes. Mix well and let cool.
Open the flour tortillas and place the whole bag (if you are using all of them) in to the microwave for about 1 minute to soften them up.
To assemble the burritos, place about 1/4 to 1/2 cup of the egg mixture in the center. Sprinkle with cheese and bring up the sides and roll up from the bottom. Lay it on a piece of Reynolds Wrap and roll up, tucking in the ends. Finish rolling the rest of the burritos and then place about 4 each into a ziploc freezer bag.
When ready to have one in the morning, remove the foil and microwave for about 1 minute, flip over and microwave for about another minute.
Turkey Black Bean Burgers
Ingredients:
Corny Salsa:
4 large ripe tomatoes, diced
1 small onion, finely chopped
1 jalapeno pepper, seeded, de-veined, and chopped
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 tablespoons lime juice
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup frozen corn kernels, thawed
Burgers:
1/4 cup olive oil
1 1/4 pounds ground turkey
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup crushed tortilla chips
2 teaspoons The Lady and Sons House Seasoning, recipe follows
1 tablespoon chile powder
1 tablespoon ground cumin
1 avocado, halved, peeled, pitted, and firmly diced, for serving
Sour cream, for serving
Directions
For the salsa: In a large bowl, combine all of the ingredients and stir them together. Cover the container and chill the salsa until ready to use.
For the burgers: Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. In a large bowl, combine the turkey, beans, tortilla chips, House Seasoning, chile powder, and cumin. Use your hands to form the mixture into 8 equal sized patties, working in batches if necessary. Cook the patties until no longer pink in the middle, 4 to 5 minutes per side. Transfer the skillet to the oven and bake for 2 to 3 minutes. Transfer the patties to a paper towel-lined plate to drain.
To serve: Spoon the Corny Salsa mixture over the burgers. Top with avocado slices and sour cream
The Lady and Sons House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
1/4 cup onion powder
Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months.
http://www.foodnetwork.com/recipes/paula-deen
Ingredients:
Corny Salsa:
4 large ripe tomatoes, diced
1 small onion, finely chopped
1 jalapeno pepper, seeded, de-veined, and chopped
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 tablespoons lime juice
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup frozen corn kernels, thawed
Burgers:
1/4 cup olive oil
1 1/4 pounds ground turkey
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup crushed tortilla chips
2 teaspoons The Lady and Sons House Seasoning, recipe follows
1 tablespoon chile powder
1 tablespoon ground cumin
1 avocado, halved, peeled, pitted, and firmly diced, for serving
Sour cream, for serving
Directions
For the salsa: In a large bowl, combine all of the ingredients and stir them together. Cover the container and chill the salsa until ready to use.
For the burgers: Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. In a large bowl, combine the turkey, beans, tortilla chips, House Seasoning, chile powder, and cumin. Use your hands to form the mixture into 8 equal sized patties, working in batches if necessary. Cook the patties until no longer pink in the middle, 4 to 5 minutes per side. Transfer the skillet to the oven and bake for 2 to 3 minutes. Transfer the patties to a paper towel-lined plate to drain.
To serve: Spoon the Corny Salsa mixture over the burgers. Top with avocado slices and sour cream
The Lady and Sons House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
1/4 cup onion powder
Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months.
http://www.foodnetwork.com/recipes/paula-deen
Spicy Black Bean Veggie Burgers
1 jalapeno pepper
2 garlic cloves
2 (15 oz) cans of black beans, drained and rinsed, separated
2 t cumin
1 ¼ t salt
½ c panko bread crumbs (I used Ian’s Whole Wheat Panko Crumbs)
2 T tomato sauce (it doesn’t really matter much what kind…I used an open jar of pasta sauce I had in my fridge)
½ c corn (fresh, frozen or canned as long as it’s drained/defrosted)
1-2 eggs (I used one to replace the flax in the recipe, but my burgers were fairly fragile when flipped. You may want to try using two to better bind the burgers. It does not change the P+ value per burger.)
4 t extra virgin olive oil
¾ of an avocado
3 t sriracha (Thai hot sauce)
6 whole wheat sandwich rolls (I used Weight Watchers brand which are 3 P+ per roll)
Cut open the jalapeno and remove the seeds. Chop and place in a food processor with the garlic cloves. Pulse until finely chopped.
Add one can of drained & rinsed black beans to the food processor and pulse to mix. Add the cumin and salt and continue to run food processor until a chunky paste forms.
Pour the black bean mixture from the food processor into a large mixing bowl. Add the bread crumbs, tomato sauce, corn and eggs. Stir together to combine. Add the remaining can of drained & rinsed black beans. Stir to combine. Form mixture into 6 patties.
Bring 2 teaspoons of oil to medium-high heat in a large skillet. Add three of the patties to the skillet and cook on each side 3-4 minutes until golden brown. Use a large spatula to flip; patties are fragile. Repeat with remaining patties.
Place each patty on a bun and top with 1/8 of an avocado (sliced) and ½ teaspoon of sriracha. Enjoy!
Yields 6 burgers. Weight Watchers Points Plus: 9 per burger (includes 1/8 of an avocado, ½ t of sriracha and 1 WW brand sandwich roll). Each patty on its own is 5 P+.
http://emilybites.com
Cheesy Spinach Gourmet Burgers
1 lb ground beef
½ package (10 oz) frozen chopped spinach, thawed and squeezed dry
½ c. shredded mozzarella or cheddar cheese (4 oz)
½ envelope Lipton recipe secrets onion soup mix
There are only 4 ingredients in my burger recipe. So they are quick and easy to make. Mix spinach, ground beef, cheese and onion soup mix together in a large bowl.
It is easiest to mix by hand, but you can mix with a spoon.
Form meat into patties and grill on an indoor or outdoor grill.
**You can freeze uncooked patties too
fabulesslyfrugal.com
1 lb ground beef
½ package (10 oz) frozen chopped spinach, thawed and squeezed dry
½ c. shredded mozzarella or cheddar cheese (4 oz)
½ envelope Lipton recipe secrets onion soup mix
There are only 4 ingredients in my burger recipe. So they are quick and easy to make. Mix spinach, ground beef, cheese and onion soup mix together in a large bowl.
It is easiest to mix by hand, but you can mix with a spoon.
Form meat into patties and grill on an indoor or outdoor grill.
**You can freeze uncooked patties too
fabulesslyfrugal.com
Turkey and Blistered Green Chile Burger
Ingredients
Garlic Butter:
4 cloves garlic
1 stick unsalted butter
Blistered Chile:
1 large poblano pepper
Extra-virgin olive oil
Sauteed Onions and Peppers:
Extra-virgin olive oil
1 medium red onion, julienned
1/2 large red pepper, seeds and membrane removed, julienned
1/2 large yellow pepper, seeds and membrane removed, julienned
1/4 teaspoon paprika
Kosher salt and freshly cracked black pepper
Turkey Burger:
1 pound lean ground turkey (breast and thigh)
2 teaspoons Dijon mustard, plus more for serving
2 teaspoons Worcestershire sauce
1/2 teaspoon ground cumin
Pinch white pepper
Kosher salt
Olive oil
4 slices Monterey Jack cheese
4 brioche burger buns
Special equipment: 4 bamboo skewers
Directions:
Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
For the garlic butter:
Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
For the blistered chile:
Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.
http://www.foodnetwork.com/recipes/guy-fieri/turkey-and-blistered-green-chile-burger-
Ingredients
Garlic Butter:
4 cloves garlic
1 stick unsalted butter
Blistered Chile:
1 large poblano pepper
Extra-virgin olive oil
Sauteed Onions and Peppers:
Extra-virgin olive oil
1 medium red onion, julienned
1/2 large red pepper, seeds and membrane removed, julienned
1/2 large yellow pepper, seeds and membrane removed, julienned
1/4 teaspoon paprika
Kosher salt and freshly cracked black pepper
Turkey Burger:
1 pound lean ground turkey (breast and thigh)
2 teaspoons Dijon mustard, plus more for serving
2 teaspoons Worcestershire sauce
1/2 teaspoon ground cumin
Pinch white pepper
Kosher salt
Olive oil
4 slices Monterey Jack cheese
4 brioche burger buns
Special equipment: 4 bamboo skewers
Directions:
Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
For the garlic butter:
Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
For the blistered chile:
Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.
http://www.foodnetwork.com/recipes/guy-fieri/turkey-and-blistered-green-chile-burger-
Pioneer Woman’s Favorite Sandwich
1 Tablespoon Dijon Mustard, to taste
1 Tablespoon Mayonnaise, to taste
1 whole Tomato
1 whole Red Onion, Small
2 slices Mild Cheddar
1 can (4 Oz.) Whole Green Chilies
2 slices Provolone
2 slices Rye Bread
Butter
Instructions
First we are going to make the special sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. That’s it! That’s the special sauce. Mix it together well and then spread a very thin layer onto the inside of both pieces of bread.
Now slice a nice ripe tomato. Thinly slice a red onion. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red onion followed by two sliced of provolone.
Open your can of whole green chilies (or if you have roasted your own fresh chilies, those are fabulous as well!) and lay one or two slices on top of the provolone. Now very carefully put the two halves of this glorious sandwich together.
Now, are you ready? Spread a ridiculous, fattening and obscene amount of butter on top of the bread. Don’t miss a single centimeter. Flip the sandwich over and repeat the Obscene Butter Process on the other side.
Meanwhile, heat a skillet (non-stick is preferable here) over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and slice this beautiful little piece of heaven in half and eat.
http://www.pioneerwoman
1 Tablespoon Dijon Mustard, to taste
1 Tablespoon Mayonnaise, to taste
1 whole Tomato
1 whole Red Onion, Small
2 slices Mild Cheddar
1 can (4 Oz.) Whole Green Chilies
2 slices Provolone
2 slices Rye Bread
Butter
Instructions
First we are going to make the special sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. That’s it! That’s the special sauce. Mix it together well and then spread a very thin layer onto the inside of both pieces of bread.
Now slice a nice ripe tomato. Thinly slice a red onion. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red onion followed by two sliced of provolone.
Open your can of whole green chilies (or if you have roasted your own fresh chilies, those are fabulous as well!) and lay one or two slices on top of the provolone. Now very carefully put the two halves of this glorious sandwich together.
Now, are you ready? Spread a ridiculous, fattening and obscene amount of butter on top of the bread. Don’t miss a single centimeter. Flip the sandwich over and repeat the Obscene Butter Process on the other side.
Meanwhile, heat a skillet (non-stick is preferable here) over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and slice this beautiful little piece of heaven in half and eat.
http://www.pioneerwoman
Sweet Tater Black Bean Burgers
15oz black beans, drained + rinsed
3 c cubed sweet tater, cooked + skin on [~1.5lbs]
1/2c frozen or fresh corn
2/3c finely chopped onion [1/2 medium onion]
2 large garlic cloves, finely minced
1/2c cooked quinoa
6T rolled oats, partially ground
2T sunflower seeds
1/2t salt
black pepper
1t cumin
1t oregano
1/4t coriander
1t chili powder
1/4t cayenne [optional]
1T olive oil
Preheat your oven to 375* once you finish cooking the quinoa + potato.
Mash half of the beans in a bowl until paste-like.
Add in the rest of the beans and give a very light stir/mash to combine.
In a large bowl, mash the sweet tater. Each cube should be mashed, but you don’t want it creamy.
Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
Taste, and adjust seasonings to your liking.
Form into balls, between your hands and flatten into 1/2”-3/4” thick patties. This should make 8 medium/large patties.
Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
Remove from oven + serve!
*If you want to refrigerate or freeze them, let fully cool on a cooling rack. Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer. If reheating a frozen burger, let it thaw completely. Re-heat in a greased pan, over medium heat for ~3-5min per side, until hot throughout.
*To make the ground oats – Pulse your blender on + off, until you have the consistency about half way to flour.
*Instead of ground oats, feel free to sub – millet flour, oat flour, quinoa flour, whole wheat flour, etc.
*To pan cook – Heat a pan to medium and lightly grease. Cook on each side for 5-8min, flip + cook another 5-8min until golden brown.
*For the grill – Bake burgers for 15min on one side, flip burgers once and bake another 10min. While baking, preheat your grill slightly above medium [~350-375*] Grease the grates and cook burgers for ~3min per side.
http://edibleperspective.com
15oz black beans, drained + rinsed
3 c cubed sweet tater, cooked + skin on [~1.5lbs]
1/2c frozen or fresh corn
2/3c finely chopped onion [1/2 medium onion]
2 large garlic cloves, finely minced
1/2c cooked quinoa
6T rolled oats, partially ground
2T sunflower seeds
1/2t salt
black pepper
1t cumin
1t oregano
1/4t coriander
1t chili powder
1/4t cayenne [optional]
1T olive oil
Preheat your oven to 375* once you finish cooking the quinoa + potato.
Mash half of the beans in a bowl until paste-like.
Add in the rest of the beans and give a very light stir/mash to combine.
In a large bowl, mash the sweet tater. Each cube should be mashed, but you don’t want it creamy.
Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
Taste, and adjust seasonings to your liking.
Form into balls, between your hands and flatten into 1/2”-3/4” thick patties. This should make 8 medium/large patties.
Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
Remove from oven + serve!
*If you want to refrigerate or freeze them, let fully cool on a cooling rack. Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer. If reheating a frozen burger, let it thaw completely. Re-heat in a greased pan, over medium heat for ~3-5min per side, until hot throughout.
*To make the ground oats – Pulse your blender on + off, until you have the consistency about half way to flour.
*Instead of ground oats, feel free to sub – millet flour, oat flour, quinoa flour, whole wheat flour, etc.
*To pan cook – Heat a pan to medium and lightly grease. Cook on each side for 5-8min, flip + cook another 5-8min until golden brown.
*For the grill – Bake burgers for 15min on one side, flip burgers once and bake another 10min. While baking, preheat your grill slightly above medium [~350-375*] Grease the grates and cook burgers for ~3min per side.
http://edibleperspective.com
Mozzarella Grilled Cheese
Ingredients
8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows (or use the store-bought stuff)
Freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Method:
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.
Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.
Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
http://northcarolinacharm.blogspot.com
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese
Preparation
Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
http://myrecipes.com