Blended Burgers Recipes

Steps:

• Preheat a grill for medium-high heat.
• Pulse the sweet potato in a food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses. Transfer to a large bowl. Pulse the mushrooms in the food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 8 pulses. Add to the sweet potato along with the ground beef, egg, cornstarch, 1 teaspoon salt and a few grinds of pepper, then mix with your hands until combined. Form the meat mixture into 4 patties, each about 4 inches in diameter. Season each side with a good pinch of salt and a few good grinds of pepper; set aside.
• Toss the scallions and poblano with the oil. Grill the scallions until lightly charred, turning halfway through with grilling tongs, 1 to 2 minutes. Transfer to a cutting board. Grill the poblano, turning occasionally, until charred all over and tender, about 8 minutes. Transfer to cutting board. Grill the hamburger buns until lightly toasted and have some grill marks, about 30 seconds. Transfer to a serving platter.
• Brush the grill grates with some oil. Place the patties on the grill and cook, undisturbed (and with the grill uncovered), until the first side has developed nice grill marks, 3 1/2 to 4 minutes. Carefully flip the burgers with a metal spatula and continue to cook until well browned all over, about 2 minutes more. Top each burger with 1 slice of cheese, then cover and cook until the cheese has melted and the burger has reached medium doneness, about 1 minute more. Transfer to the bottom bun halves.
• Thinly slice the scallions and place in a small bowl. Stir in the mayonnaise, lime zest and juice, a good pinch of salt and a few grinds of pepper. Spread the mixture on the top bun halves. Thinly sliced the poblano, then divide among the burgers. Top evenly with the pickled jalapenos and lettuce. Sandwich with the top bun halves.

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F.
• Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
• Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
• Add the squash to the bean mixture and stir to combine. Allow to cool completely.
• Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
• Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
• Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside.