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ISO: ISO T&T veggie burger recipes
- Thread starter carol-wa
- Start date
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REC: Black Bean Patties With Cilantro And Lime...
Not sure if you just wanted veggies, but these are great!
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
7/8 pound canned black beans, undrained (15 oz can)
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth.
Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty.
Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
from Cooking Light
*(Note: I served this with a yogurt dip: nonfat plain yogurt, chopped cilantro, cumin, and Cajun hot sauce, along with chopped red onion and chopped tomatoes on the side.
Not sure if you just wanted veggies, but these are great!
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
7/8 pound canned black beans, undrained (15 oz can)
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth.
Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty.
Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
from Cooking Light
*(Note: I served this with a yogurt dip: nonfat plain yogurt, chopped cilantro, cumin, and Cajun hot sauce, along with chopped red onion and chopped tomatoes on the side.
These are tasty- T&T Nutburgers
NUTBURGERS (serves 4)
Try using cashews or pecans instead of walnuts; experiment!
1 C ground walnuts
1/3 cup each ground fine: celery, onion and green pepper
2 T minced parsley
1/3 C flour
1/2 C dry breadcrumbs
1/3 C dry milk powder
3 eggs
1 T cumin
1 T pepper
1 tsp salt
4 T vegetable oil
2 C canned mushroom sauce (or homemade)
Mix all except oil and mushroom sauce. Make into 4 patties and fry in hot oil. Drain and serve with heated mushroom sauce.
NUTBURGERS (serves 4)
Try using cashews or pecans instead of walnuts; experiment!
1 C ground walnuts
1/3 cup each ground fine: celery, onion and green pepper
2 T minced parsley
1/3 C flour
1/2 C dry breadcrumbs
1/3 C dry milk powder
3 eggs
1 T cumin
1 T pepper
1 tsp salt
4 T vegetable oil
2 C canned mushroom sauce (or homemade)
Mix all except oil and mushroom sauce. Make into 4 patties and fry in hot oil. Drain and serve with heated mushroom sauce.
T&T Lentil Burgers with Rice- also very tasty
LENTIL BURGERS WITH RICE (serves 2)
Serve these with slices of onion, tomato or cheese on a bun
1 C raw lentils, cooked by package directions and refrigerated overnight
2 C raw brown rice, cooked by package directions and refrigerated overnight
1/2 C unsalted and hulled sunflower seeds
1/2 C walnuts or cashews
2 eggs, slightly beaten
1 medium onion
3 cloves garlic
1 small green bell pepper
2 stalks celery
2 carrots
1/2 C rolled oats (not instant)
1 tsp each: pepper, paprika, cayenne pepper, celery seed, basil, thyme
salt to taste
Chop nuts, onion, garlic, green pepper, celery and carrots fine. Add to rice and lentils and mix. Add remaining ingredients and make patties.
Sauté in 1 T each butter and vegetable oil on both sides.
LENTIL BURGERS WITH RICE (serves 2)
Serve these with slices of onion, tomato or cheese on a bun
1 C raw lentils, cooked by package directions and refrigerated overnight
2 C raw brown rice, cooked by package directions and refrigerated overnight
1/2 C unsalted and hulled sunflower seeds
1/2 C walnuts or cashews
2 eggs, slightly beaten
1 medium onion
3 cloves garlic
1 small green bell pepper
2 stalks celery
2 carrots
1/2 C rolled oats (not instant)
1 tsp each: pepper, paprika, cayenne pepper, celery seed, basil, thyme
salt to taste
Chop nuts, onion, garlic, green pepper, celery and carrots fine. Add to rice and lentils and mix. Add remaining ingredients and make patties.
Sauté in 1 T each butter and vegetable oil on both sides.