Southwest Burger

Contributed by Melissa Veigel

Spread sandwich thin with slice of avocado on each side
Grill hamburger patty as usual
Top with canned whole green chile sliced open to lay flat (or you could use fresh ones roasted and seeded)
Melt favorite cheese on top of chile layer
Top with turkey bacon and sautéed or grilled mushrooms
Top with favorite veggies (lettuce, onions, tomatoes, etc)or salsa


(Note:  This burger has several fat servings - even though they are all a healthier variety of fat so be aware of this.  It may be a good version of a meal off or day off burger!)

Mushroom Burger

Contributed by Connie Lancaster

This mushroom burger recipe is adapted from "Lisa's Mushroom Burger" from weheartfood.com, and to call it a veggie burger doesn't do it justice. Veggie burger recipes tend to be bland and boring, but this meaty mushroom burger is anything but.

Makes 4 Large or 6 Smaller Mushroom Veggie Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 3 tbsp olive oil
• 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
• 1/2 cup finely chopped onion
• 6 cloves minced garlic
• 2/3 cup rolled oats
• 1/3 cup shredded Parmesan
• 3/4 cup breadcrumbs
• 2 eggs, beaten
• 1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation:

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve with your favorite burger toppings.

Mushroom Veggie Burger

Contributed by Connie Lancaster

 

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, diced
• 1 clove garlic, minced
• 3 green onions, diced
• 1/2 tsp cumin
• 3/4 cup diced fresh mushrooms
• 1 15 ounce can pinto beans
• 1 tsp parsley
• salt and pepper to taste
• oil for frying

Preparation:

Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside. Mash the beans with a fork or a potato masher, or process in a food processor until well mashed.
Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.
Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

Portabello Mushroom Burger

Contributed by Connie Lancaster

 

Ingredients:

• 4 medium Portabella mushrooms, stems removed
• 1 medium onion, cut into 1/2 inch slices
• 3 tbsp olive oil
• 3/4 tsp salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 avocado, sliced
• 2 tbsp low-fat yogurt
• 1/2 tsp minced garlic
• 4 hamburger buns, lightly toasted
• 4 roasted red peppers, from a jar

Preparation:

Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
Top with remaining sliced avocado. Cover with tops of buns.
Makes 4 vegetarian Portabella mushroom burgers.
Nutritional information:
Each portabella burger provides:
338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate

Veggie Burger

Contributed by Lxi Weber

From summer BBQs to backyard grilling, it seems to be all about the burgers lately. Today I am sharing with you the ultimate not-your average-veggie burger recipe that I just can’t get enough of! The patty is made from perfectly spiced black beans with slow cooked caramelized onions inside to add sweetness and moisture. Topped with tangy spicy mango sauce and chunky guacamole, these sliders give other burgers a serious run for their money. Serve these with my sweet and spicy yam fries for the heartiest meal of the summer!
Serves 6-8
Ingredients:
12-15 mini buns/rolls for sliders or 6-8 regulars sized hamburger buns
Sliders                                                                                                       
1/4 cup olive oil
1 yellow onion, small dice
1 14-ounce can black beans, drained and rinsed
1 small carrot, finely diced or shredded (about ½ cup)
½ cup cornmeal
½ cup breadcrumbs
1 tablespoon chili powder
1 teaspoon sea salt
¼ bunch cilantro, chopped
¼ cup water
Spicy Mango Sauce
1 mango, peeled and cut
½ cup sun dried tomatoes, whole or sliced
1 garlic clove
1 tablespoon vinegar (I used apple cider vinegar, but any kind will do)
1/8 teaspoon sea salt
Guacamole
3 ripe Haas avocados, halved, pitted, and peeled
½ lime, juiced
¼ cup salsa fresca
sea salt and black pepper

Procedure:
Sliders
1.    In a large skillet, sauté onions in 2 tablespoons of the olive oil over medium heat until tender and slightly caramelized, about 20 minutes.
2.    In a large bowl, use a large spoon or your hands to mash together beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, ¼ cup water, and caramelized onions. If mixture is too dry to hold together, add more water 1 tablespoon at a time.
3.    Using your hands, form mini burger patties that match the size of your buns or mini slider rolls.
4.    In a large non-stick skillet, heat 2 tablespoons of olive oil over medium/high heat and fry patties. Let each patty get browned and slightly crisp on each side before flipping (about 3 minutes on each side). Add more olive oil to skillet as you continue to fry more patties.
Spicy Mango Sauce
1.    Combine all ingredients in a blender and blend until smooth.
Guacamole
1.    In a large bowl, mash together the avocado and lime juice, then fold in the salsa fresca.
2.     Season with salt and pepper to taste.
Assembly
1.    Slice each roll or bun in half and layer a couple teaspoons of mango sauce, 1 black bean slider, and about a tablespoon of guacamole. If you have extra mango sauce, you can use it as a dip for your fries!