Two recipes for meatless burgers! One is for a hearty bean burger the other for healthful, satisfying veggie filled burgers.
2 cups canned black beans, rinsed and drained
1/2 cup dry seasoned bread crumbs
1/3 cup chopped fresh dill
1/3 cup chopped red onions
1/4 cup finely chopped carrots
2 tablespoons cornmeal
1-1/2 teaspoon minced garlic
1/4 teaspoon salt
Preheat oven to 425-degrees. Spray baking sheets with vegetable spray.
In a food processor, combine black beans, bread crumbs, dill, onions, carrots, cornmeal, egg, garlic and salt. Pulse on and off until well combined. With wet hands, scoop up 1/4 cup of mixture and form into a patty. Put on prepared baking sheet. Repeat procedure for remaining patties.
Bake 15 minutes, turning at the halfway point.
Meanwhile, make the sauce: In a small bowl, stir together sour cream, mayonnaise, lemon juice, garlic and dill.
Serve burgers hot with sauce on side.
3 tablespoons light sour cream
2 tablespoons light mayonnaise
2 teaspoons freshly squeezed lemon juice
1/4 to 1/2 teaspoon minced garlic
1 tablespoon chopped fresh dill
Yield: 8 burgers
Serving Size: 1 burger with 1 tablespoon sauce
Calories: 122; Fat: 3g; Cholesterol: 27mg; Sodium: 491mg; Carbohydrates: 19g; Protein: 6g; Fiber: 5g;
Exchanges: 1 Starch, 1/2 Lean Meat
Veggie Filled Meatless Burgers
No meat in these wholesome Veggie Filled Burgers that turn out some darned good burgers made with vegetables.
2 tablespoons milk
1/2 cup finely shredded carrots
1/4 cup finely sliced green onion
1/4 cup soft whole wheat bread crumbs
1/4 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic salt
Dash black pepper
3/4 pound lean ground turkey or chicken
1/4 cup Dijon style mustard
1/2 teaspoon curry powder
4 hamburger buns, (whole wheat or white) split and toasted
Shredded or thinly sliced zucchini (optional)
Sliced tomato (optional)
Curry mustard (optional)
Stir together milk, carrot, green onion, bread crumbs, Italian seasoning, garlic salt, and pepper in a medium mixing bowl. Add ground turkey; mix well. Shape the mixture into four 1/2-inch-thick patties. Lightly grease the grill rack.
For a charcoal grill, place patties on the greased grill rack directly over medium-hot coals. Grill, uncovered, about 12 minutes or until an instant-read thermometer inserted into the side of a patty registers 165-degrees, turning once.
For a gas grill, preheat grill. Reduce heat to medium-hot. Place patties on grill rack; cover and grill patties as directed in second step.
Meanwhile, stir together mustard and curry powder.
Serve patties on buns topped, if desired, with lettuce leaves, zucchini, sliced tomato, and curry mustard mixture.
Home Made Curry Mustard
Take 2 tablespoons mayonnaise and add 1 teaspoon yellow mustard. Add 1/2 teaspoon curry powder and water to desired consistency.
Recipe makes 4 servings
Calories:: 257; Fat: 9g; Cholesterol: 54mg; Sodium: 409mg; Carbohydrates: 24g; Fiber: 3g; Protein: 20g
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat