Currently viewing the tag: "Burger"
Our Homemade Quick Black Bean Burger

Our Homemade Quick Black Bean Burger

Serve this meatless black bean burger on a bun with hot sauce-spiked ketchup, spinach leaves, tomato, a slice of Monterey Jack cheese, avocado slices, and onion.

Yield: 4 patties (serving size: 1 patty)



•  1 (2-ounce) hamburger bun, torn into pieces

•  3 tablespoons olive oil, divided

•  2 teaspoons chopped garlic

•  1 (15.25-ounce) can black beans, rinsed and drained

•  1 teaspoon grated lime rind

•  3/4 teaspoon chili powder

•  1/2 teaspoon chopped fresh oregano

•  1/4 teaspoon salt

•  1 large egg, lightly beaten

•  1 large egg white, lightly beaten


1.  Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

2.  Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

3.  Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.


Note: Nutrition analysis does not include toppings.


Kathy Kitchens Downie, RD, Cooking Light



Source: MyRecipes



Grilled Lemon-Basil Tofu Burgers

Grilled Lemon-Basil Tofu Burgers

Marinated tofu slices acquire a golden crust when grilled; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus.

Yield: 6 servings (serving size: 1 burger)



•  1/3 cup finely chopped fresh basil

•  2 tablespoons Dijon mustard

•  2 tablespoons honey

•  2 teaspoons grated lemon rind

•  1/4 cup fresh lemon juice

•  1 tablespoon extravirgin olive oil

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  4 garlic cloves, minced and divided

•  1 pound firm or extrafirm tofu, drained

•  Cooking spray

•  1/3 cup finely chopped pitted kalamata olives

•  3 tablespoons reduced-fat sour cream

•  3 tablespoons light mayonnaise

•  6 (1 1/2-ounce) hamburger buns

•  6 (1/4-inch-thick) slices tomato

•  1 cup trimmed watercress


1.  Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.

2.  Prepare grill.

3.  Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.

4.  Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons watercress, and top half of bun.


Lorrie Hulston Corvin, Cooking Light



Source: MyRecipes



Korean Barbecue Burgers


These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.

Yield: 6 servings (serving size: 1 burger)



•  1/2 cup chopped green onions

•  1 1/2 tablespoons brown sugar

•  1 1/2 tablespoons minced peeled fresh ginger

•  3 tablespoons low-sodium soy sauce

•  1 tablespoon dark sesame oil

•  1/2 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

•  1 1/2 pounds ground sirloin

•  Cooking spray

•  6 (1 1/2-ounce) whole wheat hamburger buns, split

•  6 red leaf lettuce leaves

•  6 tablespoons thinly sliced radishes



1.  Prepare grill.

2.  Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

3.  Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.

4.  Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.


Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). With a moderate five percent alcohol and a nicely rounded taste, this beer’s toasted nut flavor complements the burgers’ nutty sesame oil essence. Darker beers are also a great match with the crisp snap of radishes. –Jeffery Lindenmuth


Bruce Weinstein, Cooking Light



Source: CookingLight