L.A. BURGER
Steps:
- 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 with salt 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 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt 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.
CALIFORNIA BURGER WRAPS
I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. -Rachelle McCalla, Batesville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.
Nutrition Facts : Calories 252 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 518mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CALIFORNIA-STYLE VEGGIE BURGERS
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h55m
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
- Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
- Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.
CALIFORNIA BURGER
Provided by Food Network Kitchen
Yield 4 burgers
Number Of Ingredients 0
Steps:
- thai Mix 1 1/4 pounds ground chicken, 1/2 cup panko, 2 teaspoons Worcestershire sauce, 1 tablespoon Greek yogurt and salt. Shape into four 1-inch-thick patties and chill. Brush with oil and cook 4 to 5 minutes per side on an oiled grill. Serve on whole-grain bread with sprouts, cucumber, tomato and avocado.
CALIFORNIA BLACK BEAN BURGERS
Enjoy these meatless black bean burgers topped with the works.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
- Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.
- Spread bottom halves of buns with mayonnaise. Top with lettuce, patties, salsa and tops of buns.
Nutrition Facts : Calories 385, Carbohydrate 67 g, Cholesterol 45 mg, Fiber 9 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 940 mg
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