Add the spinach mixture and pulse until coarsely chopped. Step-by-step directions. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Heat the oil in a large frying pan and cook the burgers for 12 minutes turning half way through. Divide the lamb mixture into four portions and gently form into four patties. Ingredients and substitutions. Add burgers to grill pan and cook for 8 to 10 minutes, turning. Olive oil - any neutral oil like sunflower oil, avocado oil or peanut oil will work in place of olive oil. Meanwhile, place breadcrumbs, chopped sun-dried tomatoes, starch, lemon zest, and seasonings in a mixing bowl. Sprinkle each side of the Beyond Burger patties with ground coriander. Combine just enough for all the mix-ins and ground turkey to come together, don't overmix. Add the onion and garlic and cook for 3-5 minutes or just before they start to brown. Pulse until finely chopped. Ingredients. Stir in yogurt and season with salt and pepper. Step 1. Divide the meat into 4 patties (or 6-7 patties if you are making slider-sized burgers). Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Season with salt and pepper to taste, then mix well until the mixture is well combined and smooth. Mold the Burgers into 5 patties and set them aside on parchment paper. For the Mediterranean Salsa Topping, combine all ingredients in a small bowl, season with salt and pepper and toss. Flip the Portobellos over and top with Provolone cheese. Finely chop the onion, and coursley grate the courgette and garlic into a large bowl, add the mince, oregano, basil,tomato puree, balsamic vinegar, grate in the Parmesan and season well with black pepper and a little salt. Add garlic, and cook 1 minute more. Grill burgers over medium heat 6 to 8 minutes per side or until fully cooked (165°F), turning twice. Combine yogurt, onion, tomato, cucumber, olives, and feta in small bowl. 6. Warm the olive oil in a frying pan over medium heat. Step 2 Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Step 3 In a large bowl, combine potato, garbanzo beans, kale, oats, bell pepper, olives, parsley, onion granules and black pepper. Peel the sweet potato and dice it into pieces. Cook burgers about 3-4 minutes per side for medium-rare (for safety reasons, cook until meat reaches 165 degrees F) Spread Sabra spread onto flatbread, about 1 teaspoon for each (more if your heart desires) Top with butter lettuce, then burger, tomato, spinach and a little extra drizzle of balsamic vinegar Serve immediately Notes Ingredients 2 pounds Certified Angus Beef ® ground chuck Cover and refrigerate until needed. Everyone loved the pesto and the explosion . Step-by-step. Once hot, add three of the turkey burgers and cook for 5-7 minutes on each side, or until browned and cooked through. Step 4. Form the mixture into flat patties. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. 3. Add patties to the pan and cook according to packaging, about 4 minutes each side. Refrigerate for at least an hour (overnight preferred to develop . Form into 6 patties. Add drained salmon and all other ingredients to a large bowl. Then chop the pepper. Loosen spinach into small pieces. Transfer to a plate; let cool for about 10 minutes. Place all the ingredients in a large bowl and blend the mixture with your hands, taking care not to overwork it. Place patty on a grilled bun, top with tzatziki sauce, sliced onions, tomatoes and serve hot! Divide the meat into eight equal portions and form into patties. Add all other ingredients (except olive oil). Garlic and herb cheese - this will add great flavour to the burgers. Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Divide panko mixture into 4 portions, shaping each into a 1/2-inch-thick oval patty. Preheat an oiled BBQ. Slather your top bun with sweet bacon jam and load up the bottom with pimento, then chopped scallions. You can also stretch out the portions to form mini sliders if desired. Remove from heat and keep warm. In a small saucepan, bring ½ cup water to a boil. Let cool for 10 minutes before serving. Season with salt and pepper if desired; mix well with clean hands. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well. In a large skillet on medium heat, warm the two tablespoons of olive oil for a minute. In the bowl with the chickpeas, add the olives, red pepper, garlic, onion, parsley, onion power, cumin, cayenne (if using), black pepper and salt. Hummus: Whisk together all of the ingredients in a medium size bowl until combined and chill in the refrigerator. Step 2 In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. Sharon, Los Angeles "Chef Francois!!! Pimento cheese has been having a moment nationwide, and we're here for it. The password to download the Mediterranean Burger recipe will be provided after the class. In a large mixing bowl, combine all ingredients until they are evenly distributed. Mince the 4 remaining garlic cloves and add to the mixture. 7. Instructions. The patties may initially seem overly soft, but will firm up as they cook. Once hot, place the biftekia on the grill directly over the heat so they aren't touching and cover. Add onion, and cook 1 minute. Cover and place in the fridge for a 1 hour to allow flavors to meld (optional). Blend well with a fork. Brush the tops of each burger with olive oil. Cook MORNINGSTAR FARMS Mediterranean Chickpea Burgers according to package directions. Meanwhile, in small bowl stir together yogurt, lemon juice, lemon peel and salt. Pimento Burger. 5. Grill the mushrooms for about 5-7 minutes stalk side down or until they are tender. Then add the sliced onions and cook the onions until brown, stirring occasionally to evenly brown them. Heat ½ Tbsp cooking oil in a skillet over medium. Mash well, but don't puree. Remove skin and bones from salmon. Mince 1 garlic clove and chop the fresh mint and stir into the sauce. Cook on 1 side for 7 minutes, then turn over and cook 3 to 5 minutes or just until beef is done. Form bean mixture into patties. In a small bowl, whisk together flax meal and 2 tablespoons liquid from chickpeas. Preheat the grill to medium-high, around 450°F. As all grill masters know, the meat will contract and kinda swell right in the center. 2) Keep the lamb burger patties chilled while the grill is heating. Make The Olive Mayonnaise: Place the mayonnaise and tapenade or olives in a medium bowl and mix to incorporate. Form into four 1/2-inch-thick patties. Make The Burger Patties: Combine the lamb, oregano, garlic, coriander, cumin, salt, pepper, and egg in a . That's why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and. Step 4. 1 thin slice red onion. Preheat oven to 350°F. Use your hands to break up chunks of potato and press the ingredients until they hold together. Refrigerate for at least an hour (overnight preferred to develop . Easy Mediterranean Burgers are a flavorful way to mix up hamburger night with Mediterranean flavors. Preheat the oven to 425 degrees. Set aside. To serve, smear some of the lemon dill yogurt sauce on a bun. The little thumb print dent in the middle helps the burger patties keep their flat shape and cook more evenly. Shape mixture into 4 patties, cook for 3-4 minutes each side or until done. For the Burger. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook the patties for 6 to 8 minutes per side . STEP 4 Slice the tomato into medium slices and drain the roasted peppers of excess oil and chop into large chunks. Form 6 burger patties. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per. Depending on the size of your buns, use a 1/3 or 1/2 cup measuring cup to portion out patties. In a large mixing bowl, use your hands to evenly combine all of the ingredients. Cover and refrigerate mixture for 30 minutes. These Mediterranean Portobello Beef Burgers are a healthy BBQ recipe topped with garlic herb cheese, roasted red peppers and basil mayo. Mix by hand until well combined. These Mediterranean salmon burgers are slathered in a creamy lemon-dill sauce, and topped with cool cucumbers, tomatoes and red onions! $11.47 recipe / $1.91 serving. In a medium frying pan, heat ¼ cup oil over medium heat. Taste to adjust salt. at a time, to make a smooth paste. Evenly form mixture into 6 patties, about 1/2 cup each. Instructions. Preheat the grill to a medium high heat. Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. We want to make sure there is enough room in between the burgers so they grill and don't steam. Advertisement. To cook, wipe a smidgen of oil over a non-stick skillet on medium/medium-high heat. Place the millet in a food processor and pulse to mix lightly. 4 sun-dried tomatoes, (not packed in oil) 1 1/2 cups vegetable broth, or water 1/2 cup millet, rinsed (see Ingredient note) ¼ teaspoon salt 6 teaspoons extra-virgin olive oil, divided 1 large onion, chopped 3 cups lightly packed baby spinach, stems trimmed 2 cloves garlic, minced Olive Ketchup, optional (recipe follows) ½ cup crumbled feta cheese EVERYONE loved the mediterranean vegetarian burger even the meat eaters. Now, you're ready to build your own burger-inspired bowl. Form meat mixture into 4 patties that are about 1/2 inch thick; sprinkle each patty with kosher salt. Vegetarian Recipe. Stir well to combine. If you have turned off the oven at this point, pre-heat it at 400°F (205°C). Burger Patties - Grate the onion and mix with the lamb, breadcrumbs, oregano, cumin, cilantro, and smoked paprika. Working in batches, cook patties until firm and lightly browned, 3 - 4 minutes per side, flipping gently. Remove casings from sausages and place sausage mince in a mixing bowl, add basil and parmesan; mix well to combine. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl. Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it's OK if there are a few small bits of pasta still intact). Heat oil in small saucepan over medium heat. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook burgers until browned and firm, 4 to 5 minutes per side. Add ground meat and mix gently. Sprinkle with spice mixture. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Form the mixture into 4 patties, place on the baking sheet and mist the tops with cooking spray. In another small bowl stir together cumin, coriander and cinnamon. Seperate the mixture into 4 even size chunks. 2. Add flax "egg" to the mixture. Mediterranean burgers with olive tapenade. Mix the oil and garlic in a bowl, and brush the mixture on the mushrooms. 1. How do you know when salmon burgers are done? Bring a grill pan to medium-high heat. olive oil, 1 tbsp. Stir in honey and vinegar, then pour mixture over onions. Heat a grill pan or skillet on medium high heat and add 1-2 tbsp oil. If using an oven, bake in preheated 375 degrees for 20-25 minutes, turning once in between. Shape the burgers. Instructions. Add flour, and mix thoroughly. I usually stop mashing when beans can be easily formed into a ball without falling apart. Prepare Olive Ketchup, if using. Cook stirring for 1 minute. Category: Sandwich Cuisine: Mediterranean Yield: 2 salmon burgers Nutrition Info: 964 calories per burger Prep Time: 40 minutes (does not include "chill" time) Cook time: 6 minutes Total time: 46 minutes Salmon Burger Ingredients: Pimento Burger. Stir well and set aside or chill until needed. Heat a blob of oil in a non-stick pan over a medium heat. Cook for 20 minutes, remove from oven, flip, and cook for another 5-10 minutes. Bring to a boil, reduce heat, and simmer until all the liquid has been absorbed . 2. Sun-Dried Tomato-Lemon Mayonnaise 6 tablespoons Mayonnaise (I prefer one made with avocado oil) 1½ tablespoons sun-dried tomatoes in olive oil, drained, finely chopped 1½ teaspoons fresh lemon juice Instructions Combine ingredients. Heat grill pan to medium-high. If cooking on stovetop in a nonstick skillet or grill pan, grease the pan with 2 tbsp olive oil, reserving 1 tbsp olive oil for basting. This helps the meat stay together and keeps the burgers nice and juicy. Vegetarian Burger Recipes Using Beans . Heat the oil over medium until hot. Method Preheat the outdoor grill. Cook patties in a lightly oiled grill pan or on your outdoor grill for approximately 5-6 minutes per side or until internal temperature is 160 degrees. Step 2. Preheat the oven to 400°F. Add 3 tbsp. Transfer to a large mixing bowl. Mix with clean hands until everything is thoroughly combined. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl. Elise Bauer. Method. In a food processor, combine pine nuts, garlic, paprika, cumin, salt, pepper, coriander, cinnamon, cloves and nutmeg to form a coarse blend like wet sand. Mediterranean Turkey Burgers. Place broth and lentils in a medium saucepan over medium-high heat. Carefully add the patties to the pan. Ingredients 4 hamburger buns 4 tablespoons Bella Sun Luci California Extra Virgin Olive Oil Patty 1 pound ground beef at room temperature 2 tablespoons Bella Sun Luci Premium Sun Dried Tomato Halves with Italian Herbs, minced 1 egg, beaten 2 garlic cloves, paste ½ small white onion, chopped 2 teaspoons Worcestershire sauce ½ teaspoon salt For the Homemade Mediterranean Burgers: Preheat the grill (or a skillet) to medium heat. 4. Scrape the vegetables into the bowl with the chickpeas. pepper. Tip. Stir in the flour, cumin, coriander, kosher salt, and black pepper. Transfer the mixture to a large bowl (or remove the blade) and stir in the olives and red pepper (if using; see note). Bake for 20 minutes, flip and continue baking for an additional 5 to 8 minutes, or until both sides are golden. Plate and add desired toppings to the bun. Top burgers with your Mediterranean Salsa. 1/4 pound ground lamb. 1 burger bun. Grill or broil patties for about 5 minutes on each side . Cook potato in boiling water until very soft, about 15 minutes. Finely chop half the onion and 2 cloves of garlic and add to the pan, cook for a couple of minutes until the onion just starts to soften, then remove from heat and allow to cool. Delicious burgers with a Mediterranean twist served in pita breads. Season with salt and pepper. Grill on 1 side until grill marks appear. Elise Bauer. In a small bowl, combine the ingredients for the tzatziki sauce. Preheat the barbecue, chargrill, pan grill or frying pan (skillet). Season the mushrooms with salt and pepper. Serve burgers and feta mixture in pita halves. Slather your top bun with sweet bacon jam and load up the bottom with pimento, then chopped scallions. Grill or sauté in a pan lightly coated with cooking spray. Grill till chicken is cooked through and both sides have a slight charring effect. Put the minced beef, garlic, oregano, basil and tomato paste or purée into the same bowl and season well with salt and pepper. Make the sour cream and sumac sauce by placing all the ingredients in a small bowl. Burger: In a large bowl mix together the ground turkey, cheese, tomatoes, spinach, green onions, egg, salt and pepper until combined and form 9 burger patties using the burger press. Flip to other side and cook until patties are 165 degrees Fahrenheit. Just follow these steps: Fill a heat-proof jar with red onion slices. Set aside. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet. Form the mixture into burger size patties, or into small sliders, and place on a lightly-sprayed baking sheet. Form lamb mixture into patties and grill or cook on a skillet for 6-8 minutes on each side for fully cooked burger. In a small bowl, mash feta with the back of a fork until smooth. 2 tablespoons tzatziki. Pimento cheese has been having a moment nationwide, and we're here for it. Preheat grill or broiler to high. 1/2 teaspoon Greek seasoning. Clean skillet, if needed. Drain, and set aside. Heat up a grill pan drizzled with olive oil over medium heat, and cook, about 4 minutes per side. 5. Add the ground turkey overtop the mix-ins and gently begin to combine the ingredients. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Thank you soooo much for a perfect evening! Remove from heat and cool 5 minutes. Repeat with the remaining cooking oil and the rest of the burger patties. Heat a large nonstick skillet over medium-high heat. Drain and cool slightly. pepper, and the lemon zest. Transfer to a large mixing bowl. Crumble the feta into a bowl. Bake for 20 minutes, flip, and bake for another 15-20 minutes until golden. Transfer to a large bowl, and mash the beans with a potato masher or fork, keeping some texture. In a large bowl, mix the ground beef with the onion powder, garlic powder, herbs, Garden Tomato Crunchies, 1 1/2 teaspoons salt and 1/2 teaspoon ground pepper. Using the Napoleon Burger Press, form the patties. The mayonnaise can be made up to 2 days ahead; store refrigerated in an airtight container until ready to us. The burgers should be lightly browned when done. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Mix well. Mix to combine. Toppings: Bacon Jam + Pimento Cheese + Scallions + Tomato + Pickle. Add the fried onion and garlic to a food processor with remaining burger ingredients (everything except oil for frying). Respray and bring to medium heat. Set aside. Fry until golden brown on one side and then flip . Step 5. Stir in feta and sun-dried tomatoes. Let mixture sit for one hour for the flavors to meld together. Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands (see note). Place spinach in food processor and coarsely chop. Set aside. 6. Step 3. As soon as you remove the patties from the heat, hit them up with fresh lemon juice for best flavor! Set aside. 1 1/2 teaspoons mint leaves. In a food processor, combine pine nuts, garlic, paprika, cumin, salt, pepper, coriander, cinnamon, cloves and nutmeg to form a coarse blend like wet sand. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. In a large bowl, combine all the ingredients for the patties except the olive oil. 2 tablespoons tomatoes, roasted. Divide the mince mixture into 4 evenly sized balls and flatten each into a patty shape about 2cm thick. Form into 4-6 burgers and place evenly on a parchment paper lined or lightly oiled rimmed baking sheet. C ertified Angus Beef ® ground chuck is combined with warm spices, roasted red peppers and parsley and are grilled and topped with roasted red pepper, feta cheese and arugula. To bake the burgers, place them into a pre-heated 400°F (205°C) oven. Allow the mushrooms to soak up the marinade for about 30 minutes. In a large bowl, combine turkey, spinach, feta, sun dried tomatoes, kosher salt, black pepper, oregano, paprika and olive oil. Thoroughly rinse lentils in a fine mesh sieve. Enjoy on a whole wheat bun with you favorite condiments or on top of a big entree salad! Pour on 2 tablespoons of extra virgin olive oil. Heat the grill pan on medium high heat and grease with remaining 1 tablespoon of olive oil. Form into four 1-in.-thick patties. Add the remaining patty ingredients to the bowl, and stir to combine well. Dividing evenly, shape mixture into four 3 1/2-inch patties. Pan-Fry the Salmon Patties in Extra Virgin Olive Oil Over Medium-High Heat for 2 to 3 minutes on each side until the outside is crisp and golden brown and the inside is pink and easily flaky. Add the Parsley and Garlic Base, egg, ground meat, and grated cheese. Step 5. In a bowl, combine lamb, grated onions, 2 crushed garlic cloves, coriander, oregano, salt and pepper. Set aside. Method. Vegetarian Burger Recipes Using Beans . Form into six patties. Divide the mixture into 6 evenly sized . Add ground beef and salt, mixing until combined. (cook less if you prefer medium/medium well). To make the mayonnaise, mix together mayonnaise with lemon zest, lemon juice, 1 crushed garlic, chopped dill and chives. In a large bowl add the egg, minced garlic, salt, parsley, red onion, sundried tomatoes, and feta cheese. Coat pan with cooking spray. Step 3. Heat oil on medium heat. 2 (6-inch) whole-wheat pitas, toasted and halved Directions Step 1 Combine first 8 ingredients in a bowl; mix until combined. To make the burger patties, mix the ground turkey, oregano, garlic, onion, parsley, cumin, pepper and salt in a bowl with your hands until fully combined. Mix ingredients with clean hands, distributing all of the ingredients throughly. By hand, combine ground beef, cheese and parsley with spice mixture. In a large bowl, mix the ground chicken, onion and garlic mixture, seasonings, bread crumbs, and 1 tablespoon of olive oil. Line a sheet pan with parchment paper and mist with cooking spray. MAKES 6 SERVINGS. Grill the Greek Burgers until golden brown and slightly charred on the bottom, about 3-5 minutes. Finely chop the dried tomatoes, then put them in a bowl. Pulse just until combined. To make the burgers, combine the ground beef, egg, dried basil and oregano, breadcrumbs, ketchup, garlic, onion and feta in a large bowl and shape into 4 burger patties. Step 3. Chop the Garden Tomato Crunchies into small pieces. Instructions. When the grill (and/or the plancha) are up to temperature, oil the burgers on one side, and cook for 3 to 5 minutes over direct heat. Divide evenly into four portions and shape in to large patties. Form the mixture into 8 long oval patties, about 2.5cm (1in) thick. Brush oil on one side of each bread slice. Ground turkey can be kind of, well, boring if you don't dress it up right. By hand, combine ground beef, cheese and parsley with spice mixture. Cover with plastic wrap and let sit 10 minutes. Cook covered for about 3 minutes or . In a bowl, mash beans with a fork. Transfer cooled mushrooms to medium bowl. Cool completely, seal jar and refrigerate. Make 4 blended mushroom and beef patties. Form into six patties. 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