Category: Burgers

Serves: 4

Source: Rose Reisman

Ingredients:

• 1 lb    ground white and dark ground turkey or chicken
• 1    egg
• 1⁄3 cup    seasoned dry breadcrumbs
• 2 Tbsp    pesto sauce
• 2 tsp    crushed garlic
• 3 Tbsp    minced green onions
• pinch    salt and pepper
• 4 thin slices       Monterey Jack or aged cheddar cheese
• 1/4 cup    diced avocado
• 4 slices    ripe tomatoes
• 8    basil leaves (optional)

Instructions:

1. Combine the chicken, egg, breadcrumbs, pesto, garlic, green onions, and salt and pepper. Form into 4 burgers. Either grill or bake at 425°F until no longer pink, about 8 minutes per side, or until internal temperature reaches 165 F. Add the cheese and cook just until melted.
   2.    Garnish with avocado, tomatoes and basil leaves.
2. …
3. …

Serves: 10 burgers

Source: Chef Michael

Ingredients

• 2 tablespoons (30 mL) of vegetable oil
• 1 onion, chopped
• ½ pound (227 g) of mushrooms, freshly sliced
• 4 cloves of garlic, freshly chopped
• 2 cups (500 mL) of cooked lentils
• 1 cup (250 mL) of bread crumbs
• ½ cup (125 mL) of peanut or almond butter
• 2 tablespoons (30 mL) of miso paste
• 2 tablespoons (30 mL) of soy sauce
• 2 tablespoons (30 mL) of dried thyme
• ¼ cup (60 mL) of chia seeds
• 2 cups (500 mL) of sweet potato, grated
  Directions

1. Splash the oil into your skillet over medium-high heat. Toss in the onion, mushrooms, and garlic and sauté until they become brown and flavourful, about 10 minutes.
2. Transfer the mixture to your food processor. Add all the remaining ingredients except the grated sweet potato.
3. Puree the mixture until everything is smoothly combined. Transfer the mixture to a mixing bowl and stir in the sweet potato by hand so it does not break down in the machine. Rest the mixture for ten minutes, giving the chia seeds time to work their magic.
4. Using your hands, shape the mixture into evenly formed patties. They may be cooked immediately, refrigerated for several days, or frozen for a month.
5. When it is time to cook you have lots of options for these burgers. You may fry them in a lightly oiled sauté pan on your stovetop, sear them on your griddle, grill, or BBQ, or even bake in your oven at 400°F (200°C) for 15 to 20 minutes.
6. Whatever method you choose, keep in mind that these burgers brown relatively quickly so medium-high heat will allow the centers to keep up while the exteriors cook.

Serves: 4 to 6
Source: How to Cook Everything Vegetarian

Ingredients:

• 2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
• 1 medium onion, quartered
• 1/2 cup rolled oats (preferably not instant)
• 1 tablespoon chili powder or spice mix of your choice
• Salt and freshly ground pepper
• 1 egg
• Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
• Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed

Instructions:

1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
2. With wet hands, shape in to whatever size patties you want and again let rest for a few minutes if time allows. Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
3. Serve with the usual burger fixings.

Alternatively, substitute the egg with 1/2 to 1 cup of cheese for extra taste.

Alternate Instructions to bake bean burgers:

1. After combining all the ingredients in a food processor, drop large spoonfuls of bean mixture onto parchment lined baking sheet. Bake at 350° for about 20 minutes.

Serves: 4 to 6 burgers
Source: Mark Bittman’s How to Cook Everything Vegetarian

Ingredients:

• 1 medium onion
• 1 cup walnuts, pecans, almonds, cashews, or other nuts, preferably raw
• 1 cup (raw) rolled oats or cooked short-grain white or brown rice
• 2 tablespoons ketchup, miso, tomato paste, nut butter, or tahini
• 1 teaspoon chili powder or any spice mix you like
• salt and freshly ground pepper
• 1 egg
• 2 tablespoon peanut oil, extra virgin olive oil, or neutral oil, like grapeseed or corn

Instructions:

1. Grind the onion in a food processor. Add the nuts and oats and pulse to chop, but not too finely. Add the ketchup, spice mix, salt, pepper and egg. Process briefly; don’t grind the mixture too finely. Add a little liquid—water, stock, soy sauce, wine, whatever is handy—if necessary; you want a mixture that is moist but not loose.
2. Let the mixture rest for a few minutes if you have time, then shape into 4 to 6 patties. Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. When the oil is hot, add the burgers to the skillet. Cook for about 5 minutes, more or less undisturbed, then turn. Lower the heat a bit and cook on the other side 3 or 4 minutes more, or until firm.
3. Serve on buns with the usual burger fixings, or refrigerate or freeze for later use.