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Sunday, August 21, 2011

VEGETARIAN PINTO BURGER





INGREDIENTS
2 can(s) (15-ounce) pinto beans
8 ounce(s) fresh white mushrooms, finely chopped
1/2 cup(s) shelled edamame
2 small carrots, finely grated
1 small onion, finely chopped
1 1/2 cup(s) panko bread crumbs
2 tablespoon(s) chopped fresh cilantro
1 large egg white
3/4 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) ground cumin
4 teaspoon(s) vegetable oil
10  English muffins


Directions
  1. Drain and rinse pinto beans. In a medium bowl, lightly mash beans. Toss with mushrooms, edamame, carrots, onion, panko bread crumbs, and cilantro.
  2. Mix in egg white, salt, pepper, and cumin. Form into 10 patties. Heat vegetable oil in a large nonstick skillet over medium heat.


GREAT AS A BBQ BURGER TOO!

SPICE IT UP BY ADDING JALEPENO PEPPERS AND CHIPOTLE MAYO
CHIPOTLE MAYONNAISE:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce


Corn and Two-Bean Burgers with Chipotle Ketchup
CORN ADDED AND CHIPOTLE KETCHUP

Southwest Salsa Burgers Recipes
                                 SOUTHWESTERN WITH PEPPERJACK CHEESE AND SALSA
GREEK BURGER WITH  TZAZIKI SAUCE
Tzaziki Sauce

Combine together:
     1 Cup Greek Yogurt – regular works too
     1 Tbsp Lemon Juice
     ½ Cup Chopped Cucumber
     1 Tbsp Fresh Minced Garlic
     1 tsp Dried Dill Weed
GRILL IT WITH BELMONT SAUCE AND SAUTEED GREEN PEPPER AND ONION

Belmont Sauce

3 Tbsp butter (melt in saucepan)
Stir in:
1/2 C Ketchup
1 Tbsp lemon juice
1 tsp Wocestershire sauce
1 tsp prepared mustard
1 tsp tabasco sauce
2 Tbsp sherry wine
Bring to a simmer and reduce by 25% or until nicely thickened so it will stick to the burger.

BUFFALO BLUE BEAN BURGER
Blue Cheese Slaw
Mix just before serving so it doesn’t get runny:
3 Celery Stalks sliced thin and on the bias
3 Cups Shredded Cabbage or Cabbage Mix
1/2 – 1 Cup Blue Cheese
1/2 Cup Ranch Dressing
Fresh Ground Black Pepper

Red Hot Sauce
In heavy saucepan over medium low heat combine:
1/2 Cup Red Hot Sauce
1/4 Cup Butter
1/4 Cup Honey
1 Tbsp Corn Starch
Simmer until thickened
RASPBERRY CHIPOTLE
Pickled Onion:

Place in ziploc bag mix together and let sit in fridge until ready to use:
     2 Medium Red Onions Thinly Sliced
     2 tsp Sugar
     2 Tbsp White Vinegar


Sauce:

Combine in sauce pan and reduce to half over medium to low heat:
     1/2 Cup Raspberry Jam
     1/2 Cup Sweet Baby Ray’s BBQ Sauce
     1/2 Cup Crushed or Diced Canned Tomatoes
     1 Tbsp Chipotle Sauce
     2 Tbsp White Vinegar

Veggie & Bean Burger
I LOVE SANDWICH PITA'S





COCONUT THAI BURGER

Carrot & Pear Slaw:
In quart size ziploc bag combine:
1 tsp Sugar
1 Tbsp Lime Juice
1 Cup Shredded Carrots
1 Cup Sliced (matchstick size) Asian or other type of Pear
Zip up and shake to distribute well. Let sit in fridge while making rest of burger.


Peanut Pesto:
Combine in food processor:
1/2 Cup Roasted Chopped Peanuts
1/2 Cup Fresh Basil
1/4 Cup Cilantro
2 Tbsp Shredded Coconut
2 Tbsp Oil – peanut or olive
1/2 tsp Kosher Salt
Process until pasty then fold in:
1/2 Cup Chopped Tomatoes


ENJOY!!!