burgers

  • Black Bean Burger with Kefta Spices

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 4 servings

    15 ounces cooked black beans

    1/2 cup chopped fresh parsley or cilantro

    1 small onion

    1 teaspoon ground cumin

    1 teaspoon ground paprika (sweet or smoked)

    1/2 teaspoon ground pepper

    1 clove garlic, peeled

    1 teaspoon pure olive oil

    2 eggs, white only

    1/2 cup breadcrumbs, preferably whole wheat

    Salt to taste

    Place onion and garlic in food processor. Process until fine. Add half of the black beans and oil. Process until beans are of mashed consistency. Place in a medium mixing bowl. Add remaining beans, spiced breadcrumbs, parsley, and egg white. Mix thoroughly, cover, and refrigerate for at least an hour. This allows the flavors to blend and allows moisture to be absorbed by the breadcrumbs. If too wet, add more breadcrumbs. Shape into eight small patties, packed firmly. Sauté on medium-high heat until browned on both sides. Lower heat to warm throughout. Serve with the topping of your choice. The bean patties may be frozen in a tightly sealed bag. Browning the burger before freezing will allow the beans to firm for later use on the outdoor grill. Recipe courtesy of The Kardea Gourmet by Richard Collins, MD, and Robert Leighton with Susan Buckley, RD

  • Good-for-You Grilling

    Why is it that the hottest time of the year is when, most likely, everyone is gathered around a flaming grill? As warm as it may be, somehow it works—except when the result is charred meat.

    Tips to make sure your food is perfect every time you grill.
  • Grilled Black Bean Burgers and Portobello Burgers With Rosemary and Avocado

    Weekly Recipe: 
    NonWeekly
    [title]

    Serves 4

    1 can black beans, rinsed and drained
    1/2 cup finely chopped red onion
    1 cup finely chopped portobello mushroom
    1 egg, beaten
    2 large garlic cloves, minced
    3 tablespoons minced fresh rosemary leaves
    Dash cayenne pepper
    Sea salt to taste
    3/4 cup gluten-free bread crumbs or cracker crumbs, finely crumbled
    2 tablespoons olive oil, divided
    4 gluten-free buns
    1 small avocado, peeled and sliced
    8 to 12 leaves red leaf, green leaf, or butter lettuce

     



     

    1. Mash beans in a medium bowl, using a potato masher, until most of the beans are mashed, but some remain visible. Mash in onion, mushroom, and egg, mixing well. Mash in garlic, rosemary, and cayenne. Add salt and more cayenne, as needed.
    2. Add 1/2 cup bread crumbs and stir to mix well. Mixture should be sticky, but hold its shape. Add additional 1/4 cup bread crumbs, if needed.
    3. With damp hands, form bean mixture into 4 patties. Transfer each burger to a plate, and brush tops lightly with 1 tablespoon olive oil.
    4. Preheat broiler to high. Lightly brush a baking sheet with remaining olive oil, and arrange burgers on sheet. Broil for 7 to 8 minutes, turn patties over, and broil for 7 minutes on the other side. While burgers are cooking, split buns in half. Place bottom halves on a serving platter and top with avocado. Tear lettuce and arrange on bottom halves.
    5. Remove burgers from oven, place on buns, and serve immediately.

    nutrition info per serving: 565 calories; 19 g fat; 2 g saturated fat; 47 mg cholesterol; 17 g protein; 10 g fiber; 164 mg sodium