WHITE BEAN BROCCOLI BURGERS

Confession time!  For years and years I’ve been eating frozen veggie burgers.  Not because I like them, nor are they satisfying, but because they’re easy to make, and because I hadn’t taken the time to come up with a veggie burger recipe.

I guess it’s been about 6 months since I determined to eat little in the way of processed foods (Other than candy; in fact I’m eating a bag of  Twizzlers as I’m writing this post!), and in that time I’ve been making all kinds of veggie burgers!  I’ve learned that one of the tricks to making a veggie burger that doesn’t squish out of the sides of the bun is to not use a food processor at all; it took me a couple of tries at making burgers to figure that one out…sheesh!

Using canned beans makes easy work of veggie burger making, and for this burger I also use leftover cooked rice to give White Bean Broccoli Burgers some heft.  Leftover quinoa, freekah, or another cooked grain could easily replace the rice.  Broccoli is one of my very favorite foods (I’m a weirdo), it’s affordable and accessible; when the burger cooks some of the broccoli as well as the cheese gets caramelized which is really really yummy!

I’ve hopped aboard the “no more veggies pretending to be meat” bandwagon, and I don’t intend to get off any time soon!

WHITE BEAN BROCCOLI BURGERS

Makes 4 man burgers, or 5 girl burgers

1              Tbsp.      Olive oil, plus more to for cooking the burgers

1              cup         Broccoli, finely chopped

2              cloves     Garlic, minced

½             tsp.        Dry mustard

                              Salt & pepper to taste

1-15          oz. can    Cannellini bean, drained and rinsed

¾             cup         Cooked rice, white or brown

1              cup         Grated cheese, such as cheddar, Swiss, or Gouda

3              Tbsp.      Toasted almonds, chopped

½             tsp.        Italian seasoning

                               

   1.        Heat 1 Tbsp. of olive oil in a large skillet over medium heat.  Add the broccoli and garlic to the skillet, stir frequently for about 2 minutes.  Add the dry mustard, as well as a couple of pinches each of salt & pepper, continue to cook and stir until the broccoli is tender but not mushy; about 2 more minutes.  Remove to a bowl to cool.

   2.       In a medium bowl, mash just half of the beans quite well using a masher or a fork, stopping short of the beans becoming a paste.  Add the remaining beans and mash those just slightly to break up those beans.  Gently, stir in the remaining ingredients, including the cooked broccoli.

   3.       Divide the mixture into 4 or 5 patties and put them into the refrigerator for about 30 minutes to set up.

   4.       Coat the bottom of a large non-stick skillet in olive oil and heat the skillet over medium to medium-high heat.  when the skillet is hot, add the burgers, and cook until both sides of the burgers are deep golden brown.

Top with tomatoes, lettuce, red bell peppers, sundried tomato pesto, roasted red pepper aioli, or Roasted Red Pepper Sauce.

 *Note:  Frozen broccoli which has been thawed may be used in place of fresh.  You will skip step 1, omit the 1 tablespoon of olive oil and just mix all of the ingredients together.

Roasted Red Pepper Sauce

3                             Roasted Piquillo peppers from a jar (or 1 jarred roasted bell pepper)

¼             cup          Plain Greek yogurt, or mayonnaise

½             clove       Garlic, minced

3              Tbsp.        Fresh parsley, finely chopped

                               Salt & pepper to taste

                               Tobascco sauce to taste.

   1.        Add the roasted peppers, yogurt (or mayonnaise), and garlic to the bowl of a food processor, and process until smooth.  Add the parsley, salt, pepper, Tobascco, and pulse just until mixed in.  Refrigerate until ready to use.

   You may also like:

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GREEK LAMB BURGERS with FETA & OLIVE BURGER SAUCE

Are you watching The Voice?  I used to be an American Idol fan, now I’ve become a fan of The Voice….looove it!  Billy is just as big of a fan as I am.  He missed the first two episodes this season and told me he wasn’t going to watch, but I sucked him right back in to it!   He’s even following The Voice on Twitter; sssh, don’t let his friends know!  I’m not a Twitter follower because we always record the show, and I don’t want any spoilers.

Remember when Juliette Simms sang “Roxanne” two seasons ago?  She so rocked; and I so love her…that was my all-time favorite moment on the show since it’s been in existence!

Now the show is down to 5 remaining artists and I don’t know who to vote for cuz they’re all super- duper amazing!  Are you voting?

Speaking of super-duper amazing things; I made these lovely luscious Greek Lamb Burgers and a fabulous Feta & Olive Burger Sauce to go on top!

 

When I do lamb chops I usually marinate them in olive oil, garlic and fresh herbs; so for the burgers I added garlic and herbs to the ground lamb, and let it hang out for a while, effectively marinating the burgers.  I actually thought of calling these burgers, Lovely Luscious Greek Lamb Burgers; even though they totally deserve that title because they are all that, I thought the better of it cuz it’s kind of a long name.  

Feta & Olive Burger Sauce is a perfect complement to the burger.  It’s creamy, tangy and salty.  You're gonna wanna keep this recipe on hand even if you're not making burgers because the sauce is also really great as a sandwich spread, or to serve on top of grilled chicken breasts, pork chops, steaks or salmon.

Here’s what you do.

Slightly cook the garlic in a little olive oil over medium heat.

When you hear the oil begin to sizzle, turn the heat off and allow the residual heat to cook the garlic.

Allow the garlic to cool in the pan.

In a large bowl combine the ground lamb with the garlic, parsley, basil and just a little salt and pepper.

Use the tools that God gave you to gently mix this so that the ingredients are evenly distributed through out the lamb.

Make into either 1/3 or 1/2 pound burgers.

I find that poking a hole in the center helps the middle of the burger to cook without the edges getting dried out from the high heat.  The hole will close up as the burger shrinks in cooking.

Put the patties into the refrigerator for at least 30 minutes, a couple of hours would be even better.  This allows the flavor to comingle and get all lovey dovey.

Make the Feta & Olive Burger Sauce by mixing together some Feta cheese, Greek yogurt, mayo, Kalamata olives, garlic, flat leaf parsley and basil.   

Give it a stir and refrigerate for at least 30 minutes for the flavors to marry; this is such a lovey dovey burger.

Remove the patties from the refrigerator; season them with salt and pepper.

Allow them to sit out on the counter for 5 to 10 minutes cuz it ain't good to throw cold meat into a hot pan.

You may choose to grill the burgers; that would have been my cooking method of choice if I had a grill.  Since I did not grill the Lamb Burgers, I cannot give you cooking times...you're on your own; I hope you won't be lonely.

Heat a heavy bottomed skillet over medium high heat and add the burgers to the heated pan, there's no need to add oil.

Cook on the first side until it's a little more than halfway cooked, 5 to 7 minutes.

My lamb had a lot of fat, so I poured the grease off before turning the burgers.

Turn the heat down to medium and finish cooking the burgers for another 3 to 5 minutes.

I should have had lovely pictures of a cooked Lamb Burger, but I got distracted because I burned the buns under the broiler...twice!

Now that the burgers are done and resting for a couple of minutes so that they stay nice and juicy; get to building the burger.

On the bottom half of a toasted (not burned) bun place some fixin's; I chose spinach, tomatoes, cucumbers, and onions.

 

Place the burger on top with a heaping amount of the burger sauce.

Don't feel too guilty, cuz this is both the sauce and the cheese!

Now just put a lid on it, meaning the top of the bun of course.

I used some of the leftover burger sauce to top some pork chops for dinner the next night...yum!

I served my lovely luscious Greek Lamb Burger with Feta & Olive Burger Sauce with a Chick Pea and Spinach Salad with Tahini dressing.

GREEK LAMB BURGERS

Makes 4 to 6 burgers

2                        cloves     Garlic, minced

2                        tsp.        Olive oil

2                        lbs.         Ground lamb

¼                       cup        Flat leaf parsley, finely chopped

2                        Tbsp.       Basil, finely chopped

Scant ¼               tsp.        Salt

¼                       tsp.        Pepper

   1.       Add the garlic and olive oil to a small sauce pan or skillet; cook over medium heat.  When you hear the sizzle, turn the heat off and the residual heat from the pan will continue to cook the garlic perfectly.  Allow the garlic to cool in the pan.

   2.       In a large bowl combine all the ingredients (including the garlic), mix gently, but completely buy hand.

   3.       Divide the meat equally into 4 or 6 portions, and form your patties.  Allow the flavors to marry by putting the lamb patties into the refrigerator for at least 30 minutes; a couple of hours are even better.

   4.       When you’re ready to cook the burgers, remove the patties from the fridge for 5 or 10 minutes so that you’re not putting cold meat in a hot pan.  Heat a heavy skillet over medium-high heat.  Season both sides of the patties generously with salt and pepper.  Place the burgers in the hot skillet.  Cook the first side until the burgers are a little more than half way cooked; about 5 minutes for medium, 7 minutes for medium well.  Turn the burgers and reduce the heat to medium; cook for another 3 to 5 minutes.  Depending on the amount of fat in the lamb, you may need to drain some of the grease from the pan when you flip the burgers.

   5.       Remove the cooked burgers to a platter and allow them to rest for a couple of minutes before serving.

Suggested toppings: Feta and Olive Burger Sauce, tomatoes, cucumbers, onions, and fresh spinach

FETA & OLIVE BURGER SAUCE

Serves 6, makes about 2 cups

2/3           cups       Crumbled Feta cheese

½             cup        Greek yogurt

1/3           cup         Mayo

1/3           cup         Kalamata olives, pitted & chopped (the measurement is for the chopped olives)

1              clove       Garlic, smashed into a paste

2              Tbsp.       Flat leaf parsley, finely chopped

1              Tbsp.       Basil, finely chopped

   1.       Add all the ingredients in a medium bowl, and stir to combine.

   2.       Refrigerate for at least 30 minutes, a couple of hours is better.

Serve over burgers, pork chops, chicken breasts, steak, or salmon.  Feta and Olive Burger sauce also makes a great sandwich spread.

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The Most Amazing Asian Burgers

Cheese Stuffed Turkey Burgers

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