Green Burgers Recipes

Steps:

• Burgers:
• For the queso sauce:
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
• For the relish:
• Combine all ingredients in a bowl and season with salt and pepper, to taste.
• For the pickled red onions:
• Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
• For the burgers:
• Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
• Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
• Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.

Steps:

• In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
• Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
• In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

Steps:

• Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
• Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
• Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.

Steps:

• Sauce:.
• Place all ingredients in a blender and blend until smooth and season with salt and pepper to taste. (A water if necessary to achieve the proper consistency.).
• Burgers:
• Heat grill to high. Form meat into 6 burgers and season with salt and pepper to taste. Grill until charred on both sides and cooked to desired doneness.
• Place 2 slices of the cheese on each burger; close the lid or tent with foil and cook until the cheese has just melted, about 1 minute.
• Place burgers on bun and top with green chili sauce, lettuce, tomatoes and pickled jalapeno, if desired.
• Note: Use high heat. A great tasting burger needs only to be on the grill 2 to 3 minutes on each side to arrive at a perfect medium doneness.

Steps:

• Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.
• Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.
• Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.
• Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.