BBQ Portobello Sliders

BBQ Portobello Sliders

makes 6 sliders

6 baby portobello mushrooms

6 slider buns

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon olive oil

1 red onion, sliced

2-3 ounces gouda, sliced into squares (I used daiya vegan pepper-jack cheese)

1 avocado, sliced

1/2 cup bbq sauce, for drizzling and dipping

Heat a skillet on medium-low heat and add 1/2 tablespoon olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally. Cook for about 8-10 minutes, then turn off heat and set aside.

While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet ( or a grill) on medium heat and cook until mushrooms are juicy and tender – about 5 minutes on each side. With 1-2 minutes remaining, add a slice of gouda on top to melt.

Assemble sliders by placing the mushroom on the bun, then top with onions, avocado, and a hefty drizzle of bbq sauce.

Recipe by howsweeteats.com Photos by Laura Spears iphone :)

Vegan Denver Omelet Burger

 

 12 ounces extra firm tofu, drained and pressed

1/2 cup plus 2 tablespoons canola or other vegetable oil, divided, plus more for frying

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1/2 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon paprika

1 cup diced onion

1 red bell pepper, cored, seeded, and diced

1/8 teaspoon salt

1/4 cup imitation bacon bits, store bought or homemade

1/4 cup recipe for Diced "Ham"

1/2 teaspoon liquid smoke

1 cup chickpea (garbanzo) flour

Directions:

In a blender, combine the tofu, 1/2 cup oil, garlic powder, onion powder, mustard powder, cumin, turmeric, and paprika, process until smooth. Transfer to a mixing bowl and set aside.

Preheat 2 tablespoons oil in a frying pan. Add the onion, bell peppers, and salt. Saute until just beginning to brown. Remove from the heat and add to the tofu mixture.

Fold in the "ham", bacon bits, and liquid smoke.

Add the chickpea flour and mix. The mixture is wet and sticky, but you should be able to form it into 6 patties.

Preheat plenty of oil in a frying pan and pan fry for about 5 minutes per side, or until golden and crispy.

Serving Tip:

Serve up warm topped with some salsa or non dairy sour cream. On a toasted English muffin or bagel with some home fries or hash browns.

Recipe from the book "The best veggie burgers on the planet" you can find this book in my Amazon widget to the right hand side of the blog, click it and check it out.   Photos by Laura Spear

Bon Appétit,

Vegan Baba Ghanoush Burger

 Yields 4 to 6 burgers

Ingredients:
2 tablespoons sesame oil
12 ounces peeled and cubed eggplant
2 tablespoons minced garlic
8 ounces diced onions
1 teaspoon cumin
salt and pepper
1/2 cup vegetable broth
3/4 cup TVP granules
1 cup chickpea flour
oil for frying (optional)


Directions:
Preheat the sesame oil in a skillet over medium-high heat. Add the eggplant, cook for about 5 minutes.
Add the garlic, diced onion, cumin, and salt and pepper to taste. Cook for 15 minutes, uncovered, turning occasionally.

Add the vegetable broth, then stir in the TVP. Cover and remove from the heat. Let stand for about 10 minutes.

Uncover and stir in the flour. Mix very well.

Cover and refrigerate for at least 30 minutes, or even until the next day. The longer you leave it in the fridge the more the flour will absorb the flavors of the mixture. In addition, refrigeration helps make the patties easier to form.

Preheat the oven to 350 degrees.

Form into 4 to 6 patties. Bake uncovered, for 20 minutes, or until firm and just beginning to brown. Then, if desired, fry in oil for 2 to 3 minutes per side, until a nice golden crust forms.

TIP:
The burger is perfect on flatbread or in a pita, I used a bagel thin.  hummus or garlic artichoke spread would make a great spread for this burger. A nice side dish would be traditional Tabbouleh Salad also found on this blog.

Recipe is from the cookbook "The best veggie burgers on the planet" Photos by Laura Spear

Bon Appétit,

Vegan Portobella Guacamole Mushroom Burger

If you like veggie burgers or mushroom burgers, try this vegetarian burger recipe with portobella mushrooms and topped with guacamole.

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
• lemon juice
• 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,  avocado,  garlic, splash of lemon juice, 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 top of each bun; top each with stuffed mushrooms.
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

Bon Appétit,

recipe from about.com photos by Laura Spear

Vegan Black Bean Sliders w/ Spicy Mango Sauce and Guacamole

A patty made from perfectly spiced black beans with slow cooked caramelized, to add sweetness and moisture, topped with tangy spicy mango sauce and chunky guacamole.

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

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Directions

1. Procedure: Sliders
2. In a large skillet, sauté onions in 2 tablespoons of the olive oil over medium heat until tender and slightly caramelized, about 20 minutes.
3. 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.
4. Using your hands, form mini burger patties that match the size of your buns or mini slider rolls.
5. 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.
6. Spicy Mango Sauce
7. Combine all ingredients in a blender and blend until smooth.
8. Guacamole
9. In a large bowl, mash together the avocado and lime juice, then fold in the salsa fresca.
10. Season with salt and pepper to taste.
11. Assembly
12. 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!
    
    

    Bon Appétit,

    

    
    

    
    

    recipe by Chef Chloe and photos by Laura Spear

Ogre and Pumpkin Sliders

Ingredients

1 egg
1 cup soft bread crumbs
1/2 teaspoon salt
1 pound ground turkey
5 teaspoons prepared pesto
3 miniature fresh mozzarella cheese balls, halved
3 pimiento-stuffed olives, halved widthwise
5 slices process American cheese
10 hamburger buns, split

Directions

In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.

Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.

Cut eyes, nose and mouth from each cheese slice to create a jack-o'-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns. Yield: 10 sandwiches.

Recipe by Taste of Home, Photos by Laura Spear

Stuffed Guacamole Bacon Burger

1/4 lb burger

1/2 lb monster burger 

Ingredients

8 bacon strips
1/2 cup chopped onion
1 can (4 ounces) chopped green chilies
1 pound ground beef *
4 slices Monterey Jack cheese
4 sandwich buns, split and toasted
1/4 cup guacamole

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, combine onion and green chilies; set aside. Shape beef into eight patties. Top half of patties with onion mixture. Cover with remaining patties and firmly press edges to seal.
Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top each with bacon and cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with guacamole. Yield: 4 servings.

*1 lb of ground beef will make 1/2 lb burgers, if you want to make 1/2 pound monster burgers just double the meat.

Recipe by Taste of Home, Photos by Laura Spear

Best Ever Classic Cheeseburgers

Best Ever Classic Cheeseburgers

1 lb ground beef

1/3 cup kraft original bbq sauce, divided

4 large onion slices (1/4 inch thick)

4-  2% Milk Singles

4 hamburger buns, split

1 tomato cut into 4 slices

Pickles, sliced

1 1/2 tsp Chili Powder

Stone ground mustard

heat grill to medium-high heat.

mix meat and 4 Tbsp. barbecue sauce, and 1 1/2 tsp chili powder. Shape into four 1/2-inch-thick patties; set aside.

Brush onions with  2 Tbsp. of the remaining barbecue sauce.

Grill the patties and onions 4 min. on each side or until burgers are done (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the 2% Milk Singles for the last minute of the grilling time.

Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted.

Fill the buns with burgers, grilled onions, tomatoes, pickles.

top off with some bbq sauce, and stone ground mustard.

Bacon Cheeseburger Roll Up

What You Need

1 lb. lean ground beef
6 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
(10 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

HEAT oven to 400°F.


1 BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.

2 UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.

Classic Mini Sliders

Classic Mini Sliders

1 medium onion (about 1 cup finely chopped)

¼ cup finely chopped fresh parsley

1½ lb 90% lean ground beef

2 garlic cloves, pressed

1 tsp salt

6 slices American cheese

8 hot dog buns

24 hamburger dill pickle slice



Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink. Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about ¼ in. from each bun end to square off (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside. Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm. To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.



Yield: 24 mini burgers

pic and recipe from taste of home

Bobby Flays California Burger

Directions

Bobby's Perfect Patty

Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season withsalt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Cheese

Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.

Avocado Relish

Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 mincedjalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, andsalt and pepper.

Watercress

L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.

Tomato

One thick, juicy slice takes the place of ketchup.

Recipe Bobby Flay, Picture Laura Spear