Greek-Style Chicken Burgers

 

                    The original recipe for these burgers called for lamb or beef, but try ground chicken to decrease the fat. The sauce easily doubles as a great dip for vegetables and toasted pita chips.

4 burgers (350 calories per burger)

• ½ cup fat-free plain yogurt
• ¼ cup chopped peeled cucumber
• ¼ cup reduced-fat feta cheese
• 1½ teaspoons snipped fresh dill
• 1½ teaspoons lemon juice
• 1 small garlic clove, minced

Burgers

• 1 medium onion, finely chopped
• ¼ cup dry bread crumbs
• 1 tablespoon dried oregano
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound ground chicken
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 tomato slices

1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl.
2. Place yogurt in prepared strainer, cover with edges of cheesecloth.
3. Refrigerate for 8 hours or overnight.
4. Remove yogurt from cheesecloth and discard liquid from the bowl.
5. Stir in the cucumber, feta cheese, dill, lemon juice and garlic ; set aside.
6. In a bowl, combine onion, bread crumbs, oregano, lemon juice, garlic, salt and pepper.
7. Crumble chicken over mixture and mix well ; shape into four burgers.
8. Lightly coat the grill with cooking oil, grill the burgers, covered over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165F and juices run clear.
9. Serve each on a bun with lettuce, tomato and 2 tablespoons yogurt sauce.

BON APPÉÉÉÉÉTIT

Burger Vada Pav

 

                    Le vada pav est un sandwich traditionnel indien originaire de l'état du Maharashtra dans l'ouest de l'Inde.

4 portions

Chutney de coriandre

• 500 ml coriandre, hachée
• 30 ml jus de citron
• 30 ml arachides rôties
• 30 ml noix de coco déshydratée
• ½ piment jalapeno, épépiné
• Sel et poivre

1. Dans un robot, combiner tous les ingrédients du chutney, saler, poivrer et réserver.

Chutney de tamarin

• 250 ml pâte de tamarin
• 250 ml eau
• 10 ml graines de fenouil
• 5 ml chili broyé
• 180 ml cassonade
• 80 ml dattes dénoyautées

1. Dans une petite casserole, combiner tous les ingrédients et chauffer à découvert pendant 15 minutes.
2. Passer le mélange au robot pour obtenir une sauce épaisse.
3. Saler et poivrer.

Vada pav

• 2 pommes de terre Russet (farineuses), épluchées, cuites et en purée
• 10 ml moutarde à l'ancienne
• 2 cm gingembre frais, râpé
• 2 gousses d'ail, émincées
• 5 ml curcuma
• 1 petit piment fort, haché
• 60 ml menthe, hachée

1. Combiner tous les ingrédients de la boulette.
2. Former des boulettes et réfrigérer.

Pâte à frire

• 125 ml yogourt nature
• 310 ml farine de pois chiches
• 15 ml coriandre moulue
• 15 ml cumin moulu
• 15 ml poudre à pâte
• 180 ml eau
• Huile à friture

1. Dans un bol, fouetter les ingrédients de la pâte à frire.
2. Tremper les boulettes dans la pâte à frire et frire dans l'huile jusqu'à l'obtention d'une belle couleur dorée.
3. Garnir les petits pains de chutney de tamarin, d'une boulette et de chutney de coriandre.

BON APPÉÉÉÉÉÉTIT

Burger du Pêcheur

 

                    Variez votre choix de poisson blanc, cuisinez de l'aiglefin ou de la morue.

4 portions

Filet de poisson blanc

• Sel et poivre
• 2 filets de poisson blanc (turbot), coupés en 2
• 125 ml farine
• 2 oeufs, battus
• 125 ml chapelure
• 60 ml huile végétale

1. Saler et poivrer le poisson.
2. Le passer dans la farine, dans les oeufs battus, puis dans la chapelure.
3. Dans une poêle, chauffer l'huile végétale, frire et colorer le poisson pendant 2 à 3 minutes de chaque côté, réserver.

Sauce tartare

• 250 ml mayonnaise
• 30 ml moutarde de Dijon
• 1 cornichon à l'aneth, haché
• 30 ml câpres, hachées
• 30 ml ciboulette, hachée
• 1 échalote, ciselée
• Poivre du moulin

1. Dans un petit bol, mélanger tous les ingrédients de la sauce tartare, réserver.

Purée de pois verts

• 250 ml petits pois verts
• 10 feuilles de menthe fraîche
• Jus de ½ citron
• 30 ml huile d'olive
• Sel et poivre

1. Avec un pied-mélangeur ou un robot culinaire, malaxer tous les ingrédients de la purée de pois verts.
2. Ajouter un peu d'eau, au besoin.

Garniture

• 4 quartiers de citron
• 4 pains à burger

1. Griller les pains, les tartiner de sauce tartare et les garnir d'un filet de poisson blanc, de la purée de pois verts et d'un quartier de citron.
2. Servir.

BON APPÉÉÉÉÉÉTIT

Burger Classique Échalotes Frites

 

Boulette classique

• 450 gr boeuf haché
• 1 oeuf
• 30 ml chapelure
• 30 ml épices à steak
• 30 ml ketchup
• 30 ml ciboulette ou échalote, ciselée
• Poivre

1. Mélanger tous les ingrédients de la boulette et façonner 4 boulettes, réserver.

Mayonnaise

• 1 jaune d'oeuf
• Jus de ½ citron
• 15 ml moutarde de Dijon
• 180 ml huile végétale
• Sel et poivre

1. Dans un bol, fouetter ensemble le jaune d'oeuf, la moutarde et le jus de citron pendant 2 minutes.
2. Ajouter l'huile en filet en fouettant vigoureusement afin d'obtenir une mayonnaise, assaisonner.

Échalotes frites

• 4 échalotes émincées
• Huile de canola (pour la friture)

1. Dans une grande casserole, chauffer 3 cm d'huile végétale et frire les échalotes en petite quantité jusqu'à ce qu'elles soient dorées.
2. Retirer avec une cuillère trouée et égoutter sur un essuie-tout.

Garniture

• 4 tranches de tomate
• 4 tranches de fromage cheddar
• Ketchup
• 100 gr tranches de bacon
• 8 tranches de cornichons
• 4 pains à burger

1. Cuire le bacon.
2. Griller les boulettes 5 à 6 minutes de chaque côté et garnir d'une tranche de fromage afin de le faire fondre.
3. Griller les pains, garnir de la boulette, du bacon, de tous les condiments et des échalotes frites.

BON APPÉÉÉÉÉTIT

Club Burgers au Fromage

 

4 portions

• 30 ml huile d'olive
• 4 pains hamburgers
• 4 bases de pain hamburgers

Pour les galettes

• 450 gr boeuf haché mi-maigre
• ½ oignon haché
• 15 ml moutarde de Dijon
• 15 ml sauce Worcestershire
• 10 ml ail haché
• 5 ml thym frais haché
• Sel et poivre

Pour la sauce

• 60 ml mayonnaise
• 15 ml moutarde de Dijon
• 15 ml miel

Pour la garniture

• 8 tranches de bacon cuit
• 4 tranches de tomates
• 8 tranches de mozzarella
• 4 feuilles de laitue Boston

1. Dans un bol, mélanger tous les ingrédients des galettes et réserver au frais 30 minutes.
2. Dans un autre bol, mélanger ensemble les ingrédients de la sauce et réserver au frais.
3. Au moment de la cuisson, façonner 8 galettes d'environ 1 cm d'épaisseur.
4. Sur le BBQ, à puissance moyenne-élevée, cuire les galettes de 3 à 4 minutes de chaque côté, jusqu'à ce que l'intérieur des galettes ait perdu sa teinte rosée.
5. Griller les pains 1 minutes.
6. Sur 4 bases de pain, étaler la moitié de la sauce.
7. Garnir d'une galette de viande, de deux tranches de bacon et d'une tranche de tomate.
8. Couvrir avec une autre base de pain hamburger.
9. Étaler le reste de la sauce.
10. Ajouter une autre galette de viande, deux tranches de mozzarella et la laitue.
11. Couvrir avec le dessus des pains.
12. Servir avec des frites.

BON APPÉÉÉÉTIT

Shrimp Burgers "Ultimate BBQ"

 

                    The preparation for these shrimp burgers is similar to that crab cakes. The shrimp are held together with a spicy mixture of egg and cracker crumbs, and the the patties are grilled until lightly crisp.

4 servings

• 1¼ lb unpeeled, medium-size raw shrimp
• Vegetable oil cooking spray
• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt
• Pinch of Cayenne pepper
• 3 tablespoons finely chopped celery
• 2 tablespoons chopped green onion
• 1 tablespoon chopped fresh parsley
• 1¼ cups crush cornbread crackers
• 4 kaiser rolls with poppy seeds, split
• Sweet 'n' Spicy tartar sauce, recipe belows
• 4 Bibb lettuce leaves

1. Peel shrimp, devein and cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminium foil and coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended ; stir in celery, green onion, and parsley.
4. Fold in shrimp and cracker crumbs, mixture will be very thick.
5. Shape into 4 patties, 4-inch-wide, 1-inch-thick.
6. Place patties on prepared pan, cover and chill 1 to 24 hours ; transfer to freezer, and freeze 30 minutes.
7. Coat cold cooking grate with cooing spray, and place on grill.
8. Preheat grill to 350F to 400F heat, grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula.
9. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
10. Grill rolls, cut side down until lightly toasted.
11. Serve burgers on buns with Sweet 'n' Spicy tartar sauce and lettuce.

Sweet 'n' Spicy Tartar Sauce

                    The shrimp burgers need a healthy dollop of this spicy tartar sauce. You can whip it up in minutes, and also serve it with your favorite grilled white fish.

1 cup

• 1 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons prepared horseradish
• 1½ teaspoons Cajun seasoning
• 1½ teaspoons fresh lemon juice
• ¼ teaspoon paprika

1. Stir together all ingredients in a bowl.
2. Cover and chill 30 minutes to 24 hours.
3. Refrigerate in an airtight container for up to 3 days.

BON APPÉÉÉÉÉÉTIT

Smoked Gouda-Stuffed Burgers with Rosemary Ketchup "Ultimate BBQ"

 

                    Homemade rosemary-infused ketchup makes these burgers bistro-worthy. Store any leftover ketchup in an airtight container in the refrigerator for up to one month.

8 servings

Rosemary Ketchup

• 1 "28-oz" can whole tomatoes in puree
• ½ cup dry red wine
• ½ cup firmly packed brown sugar
• ¼ cup red wine vinegar
• 3 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Burgers

• 2 lb ground beef
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 oz smoked Gouda cheese, cut into 1-inch cubes
• 2 red onions, cut into ¼-inch-thick slices
• 8 hamburger buns, split
• 2 cups baby arugula

1. Prepare rosemary ketchup, process canned tomatoes in a food processor or blender until smooth.
2. Combine pureed tomatoes, and next 5 ingredients in a medium saucepan.
3. Bring to a boil, reduce heat, and simmer 30 minutes or until mixture is reduced to 2 cups, remove rosemary stems and let cool.
4. Prepare the burgers, preheat grill pan or cast-iron skillet to medium-high heat.
5. Gently combine ground beef, salt, and pepper, shape into 8 balls.
6. Place 1 cheese cube into each ball, shaping beef to enclose cheese and molding to ¾-inch patties.
7. Grill burgers 6 minutes on each side or until done.
8. At the same time, grill onion slices 3 to 4 minutes on each side, and grill buns 1 minute or until toasted.
9. Top each bun bottom evenly with rosemary ketchup, followed by a burger, onion slices, arugula, and bun top.

BON APPÉÉÉÉÉTIT

Macademia and Feta Cheese Burgers

 

                    When silky smooth macademia meet fiesty feta cheese, probably for the first time ever in this burger mixture, it turns out to be a winning combination.

Serves 4-6

• ½ cup Thai rice
• Salt and pepper
• 1½ cups macademias
• 1 red onion, cut into wedges
• 1 red bell pepper, seeded and chopped
• 1 tablespoon fresh chopped cilantro
• 8 oz/225 gr feta cheese
• 2 tablespoons whole-wheat flour
• 1 egg, beaten
• 1½ cups fresh whole-wheat bread crumbs
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 12 minutes, or until tender.
2. Drain well and set aside.
3. Place the nuts, red onion, bell pepper, and cilantro in a food processor and, using the pulse button, chop finely, then add to the rice.
4. Crumble the cheese finely, then add to the mixture with salt and pepper to taste.
5. Shape into 4-6 equal-size burgers, then coat in the flour, cover, and let chill for 1 hour.
6. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
9. Serve the burgers with strips of warm pita bread, sweet chili sauce, and couscous salad mixed with chopped bell peppers, raisins, and chopped fresh cilantro.

BON APPÉÉÉÉÉÉTIT

Blue Cheese and Apple Burgers

 

                    Blue cheese can be a domineering flavor, but not when mixed with apple and nuts in a burger like this. Since they are all refrigerator and pantry ingredients you can make this recipe at any time.

Serves 4-6

• 6 oz/175 gr new potatoes
• 1½ cups mixed nuts, such as pecans, almonds, and hazelnuts
• 1 onion, coarsely chopped
• 8 oz/225 gr Granny Smith or other eating apples, peeled, cored, and grated
• 6 oz/175 gr blue cheese, such as Stilton, crumbled
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil

1. Cook the potatoes in a pan of boiling water for 15-20 minutes, or until tender when pierced with a fork.
2. Drain and, using a potato masher, crush in small pieces and place in a large bowl.
3. Place the nuts and onion in a food processor and, using the pulse button, chop finely.
4. Add the nuts, onion, apple, cheese, and bread crumbs to the potatoes in the bowl, season with salt and pepper to taste and mix well.
5. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Arrange salad greens on top of the bases of 4-6 lightly toasted cheese-topped baps.
9. Add the burger, top with sliced red onions, add the lid, and serve with coleslaw and tomato ketchup.

BON APPÉÉÉÉÉÉÉTIT

Vegetarian Chili Burgers

 

                    There is a great variety of textures and flavors wrapped up in these chili burgers. To maximize the cilantro's contribution, chop the root and stalks into the mixture as well as the leaves.

Serves 4-6

• ½ cup bulgur wheat
• Salt and pepper
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 10½ oz/300 gr canned cannellini beans, drained
• 1-2 fresh red jalapino chilies, seeded and coarsely chopped
• 2-3 garlic cloves
• 6 scallions, coarsely chopped
• 1 yellow bell pepper, seeded, peeled, and chopped
• 1 tablespoon chopped fresh cilantro
• 4 oz/115 gr mature Cheddar cheese, grated
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil
• 1 large tomato, sliced

1. Cook the bulgur wheat in a pan of lightly salted oiling water for 12 minutes, or until cooked.
2. Drain and set aside.
3. Place the beans in a food processor with the chilies, garlic, scallions, pepper, cilantro, and half the cheese.
4. Using the pulse button, chop finely.
5. Add to the cooked bulgur wheat with salt and pepper to taste.
6. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Preheat the broiler to medium.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place 1-2 slices of tomato on top of each burger and sprinkle with the remaining cheese, cooked under the hot broiler for 2-3 minutes, or until the cheese starts to melt.
12. Serve on salad greens with 1-2 tablespoons of warmed refried beans on 4-6 whole-wheat baps.
13. Add a sprinkle of cheese on top, spoon over some sour cream and add the lid.

BON APPÉÉÉÉÉÉTIT

Mushroom, Spinach, and Rice Burgers

 

                    If eating alfresco, serve these burgers as part of a light lunch out in the garden or for supper. In winter try them for brunch with plenty of salad and warm crusty bread.

Serves 4-6

• 2 tablespoons mixed basmati and wild rice
• 2-3 tablespoons olive oil
• 3-4 garlic cloves, crushed
• 10½ oz/300 gr white mushrooms, chopped
• 4 cups fresh spinach leaves
• 10½ oz/300 gr canned cranberry beans, drained
• 1 orange bell pepper, seeded, peeled and finely chopped
• ½ cup slivered almonds, toasted
• 2 oz/55 gr Parmesan cheese, freshly grated
• 2 tablespoons chopped fresh basil
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 beefsteak tomatoes, thickly sliced

1. Cook the rice in a pan of boiling water for 12-15 minutes, or until tender.
2. Drain and place in a large bowl.
3. Heat 1 tablespoon of the oil in a skillet, add the garlic and mushrooms and cook for 5 minutes.
4. Add to the rice in the bowl.
5. Reserve ½ cup spinach leaves.
6. Take the remaining spinach and lightly rinse and pat the leaves completely dry.
7. Place the spinach, beans, bell pepper, almonds, Parmesan cheese, basil, bread crumbs, and salt and pepper in a food processor and, using the pulse button, chop finely.
8. Add to the rice mixture in the bowl, mix well.
9. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
10. Heat a heavy-bottom skillet and add the remaining oil.
11. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
12. Add the tomato slices for the last 3 minutes of cooking to heat through.
13. Place each burger on a lightly sautéed large portobello mushroom, sitting on a bed of spinach, topped with the cooked tomato slices.

BON APPÉÉÉÉÉÉÉTIT

Vegetable and Tofu Burgers

 

                    Tofu is made from soybeans and since it has very little flavor it will easily absorb any flavor it is combined with. It is an excellent source of protein and is ideal for vegetarians.

Serves 4-6

• ½ cup Thai rice
• 4 oz/115 gr carrot, grated
• 6 scallions, coarsely chopped
• ½ cup unsalted peanuts
• ½ cup fresh bean sprouts
• 8 oz/225 gr firm tofu, drained weigth and finely chopped
• 1 teaspoon prepared ginger pulp
• ½-1 teaspoon crushed chilies
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly boiling water for 12-15 minutes, or until soft.
2. Drain and place in a large bowl.
3. Place the carrot, scallions and peanut in a food processor and, using the pulse button, chop finely.
4. Add the rice, bean sprouts, tofu, ginger, and chilies and blend together.
5. Shape into 4-6 equal-size burgers, firmly pressing them together, cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Place shredded bok choy and fresh bean sprouts on the bases of 4-6 lightly toasted sesame seed baps and top with the burgers.
9. Add lightly sautéed oyster and shiitake mushrooms and drizzle over some satay sauce, add the lid and serve with an asian-style salad.

BON APPÉÉÉÉÉÉTIT

Sweet Potato and Provolone Burgers

 

                    There are lots of interesting textures and flavors vying for our attention in these tasty burgers. For an extra cheesy kick, pan-fry some slices of provolone cheese to serve on top of the burgers.

Serves 4-6

• 1 lb/450 gr sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 6 oz//175 gr brocoli florets
• 2-3 garlic cloves, crushed
• 1 red onion, finely chopped or grated
• 1-2 fresh red jalapino chilies, seeded and finely chopped
• 6 oz/175 gr provolone cheese, grated
• 2 tablespoons whole-wheat flour
• 2-3 tablespoons corn oil
• 1 lb/450 gr onions, sliced
• 1 tablespoon chopped fresh cilantro

1. Cook the sweet potato in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain and mash.
3. Cut the brocoli imto small pieces, cook in a separate pan of boiling water for 3 minutes, then drain and plunge into cold water.
4. Drain again, then add to the mashed sweet potato.
5. Stir in the garlic, red onion, chili, grated cheese, and salt and pepper.
6. Mix well and shape into 4-6 equal-size burgers, then coat in the flour.
7. Cover and let chill for at least 1 hour.
8. Heat 1½ tablespoons of the oil in a heavy-bottom skillet.
9. Add the onions and cook over medium heat for 12-15 minutes, or until softened and stir in the cilantro and set aside.
10. Add the remaining oil to the skillet, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place some bitter salad greens on the bases of 4-6 lightly toasted whole-wheat baps, top with the burgers, the onions, some sweet chili or hot pepper sauce.
12. Add the lid and serve.

BON APPÉÉÉÉÉÉTIT

Butternut Squash with Cornmeal Burgers

 

                    A large root vegetable similar to celery, celeriac is ideal for these burgers since it gives an excellent flavor as well as adding texture. Firm up the burgers in the refrigerator before coating in the flour.

Serves 4-6

• 1 lb/450 gr butternut squash (8 oz/225 gr after peeling and seeding), cut into chunks
• Two-third cup water
• Generous ½ cup instant cornmeal
• 4 oz/115 gr celeriac, peeled and grated
• 6 scallions, chopped
• 1 cup pecans, chopped
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons fresh mixed herbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the butternut squash in a pan of boiling water for 15-20 minutes, or until tender.
2. Drain and finely chop or mash.
3. Place the water in a separate pan and bring to a boil, slowly pour in the cornmeal in a steady stream and cook over gentle heat, stirring, for 5 minutes, or until thick.
4. Remove the pan from the heat and stir in the butternut squash, celeriac, scallions, pecans, cheese, herbs, and salt and pepper to taste.
5. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for at least 1 hour and coat the burgers lightly in the flour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Place a few watercress sprigs on the bases of 4-6 cheese-topped baps, top with the burgers, and sliced tomato.
9. Squeeze over some ketchup, add the lid and served with french fries and coleslaw.

BON APPÉÉÉÉÉTIT

Yam and Red Bell Pepper Burgers

 

                    In this recipe the burgers have a smooth texture, but if you prefer then to be chunkier, blend the mixture only briefly and do not peel the bell peppers.

Serves 4-6

• 8 oz/225 gr yam, peeled and cut into chunks
• Salt and pepper
• 14 oz/400 gr canned chickpeas, drained
• 2 red bell peppers, seeded and peeled
• 2-3 garlic cloves, crushed
• ½ cup pitted black olives
• 2 tablespoons sesame seeds
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the yam in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well and place in a food processor.
3. Add the chickpeas, red bell peppers, garlic, olives, sesame seeds, cilantro, and salt and pepper to the yam in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
7. Arrange some arugula leaves on the bases of 4-6 lightly toasted cheese-topped baps and add the burgers.
8. Spoon over some hummus and a little tomato salsa, add the lid and serve with a green salad and tortilla chips.

BON APPÉÉÉÉÉTIT

Three-Bean Burgers with Green Mayo

 

                    If you are feeling adventurous, try using a hotter variety of fresh chili in the burgers, such as a small Scotch Bonnet, habanero, or even Thai chili. Remember to seed them before using.

Serves 4-6

• 10½ oz/300 gr canned cannellini beans, drained
• 10½ oz/300 gr canned black-eye peas, drained
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 1 fresh red chili, deseeded
• 4 shallots, cut into quarters
• 2 celery stalks, coarsely chopped
• 1 cup fresh whole-wheat bread crumbs
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

Green mayo

• 6 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley or mint
• 1 tablespoon chopped cucumber
• 3 scallions, finely chopped

1. Place the beans, chili, shallots, celery, bread crumbs, cilantro, and salt and pepper in a food processor and, using the pulse button, blend together.
2. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
3. Coat the burgers lightly in the flour.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
6. Place the mayonnaise, parsley, cucumber, and scallions in a bowl and mix together.
7. Serve on few spinach leaves on the bases of 4-6 lightly toasted sesame seed baps with wedges of charred red and yellow bell peppers, add the burgers and spoon over a little Green Mayo and a little salsa.
8. Place the lid on top and serve with potato wedges.

BON APPÉÉÉÉÉÉTIT

The Ultimate Vegetarian Burger

 

                    This is a fantastic burger for vegetarians and nonvegetarians alike, full of flavor, texture, and healthy foods. You can, if you like, substitute the flageolets for black-eye peas or red kidney beans.

Serves 4-6

• Scant ½ cup brown rice
• Salt and pepper
• 14 oz/400 gr canned flageolets, drained
• Scant 1 cup unsalted cashews
• 3 garlic cloves
• 1 red onion, cut into wedges
• ½ cup corn kernels
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Drain and place in a food precessor.
3. Add the beans, cashews, garlic, onion, corn, tomato paste, oregano, and salt and pepper to the rice in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour.
5. Cover and let chill for1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Shred few romaine lettuce leaves and arrange on the bases of 4-6 lightly toasted whole-wheat baps.
9. Add the burgers, 1-2 tomato slices, and a slice of provolone cheese, flash broil 2 minutes, or until the cheese starts to melt.
10. Add the lid and serve with chutney.

BON APPÉÉÉTIT