Barbecue season is upon us! Chow down on these delicious vegan and vegetarian burgers.
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 scallions, trimmed
- 2 slices white sandwich bread
- 1/3 cup peanuts or almonds, unsalted
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh ginger, chopped
- Coarse salt and ground pepper
- 1 large egg
- Olive oil
- 1 tablespoon Dijon mustard
- 1/3 cup mayonnaise
- Whole-wheat English muffins and lettuce, to serve with burgers
- Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
- Form the mixture into 4 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.
- 1 eggplant, cut crosswise into 3/4-inch-thick slices
- 4 tablespoons olive oil, divided
- Kosher salt and fresh ground pepper
- ¼ cup balsamic vinegar
- 3 tablespoons sugar
- 6 thin slices Mozzarella cheese
- 6 pub buns
- 1 cup loose mixed greens
- 1 red bell pepper, thinly sliced
- 2 medium ripe avocados, thinly sliced
- 1/3 cup feta cheese
- 2 tablespoons thinly chopped mint
- Heat the grill to medium-high
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for 6-7 minutes, then flip the slice.
- Top the eggplant off with the cheese and grill for 6-7 more minutes until fork tender.
- While the eggplant is grilling, prepare the balsamic glaze.
- On medium high heat, cook the balsamic vinegar with the sugar, stirring occasionally, for 5 minutes. The sauce should be as thick as maple syrup. Set aside.
- After the eggplant has finished cooking, use a saute pan on the grill to cook the red bell pepper for 4 minutes using the remaining olive oil. After cooking for 4 minutes, turn off the heat.
- Grill the buns, cut side down, for a minute just to toast them.
- Starting with the bottom bun, cut side facing up, begin to layer the burger
- Lettuce, red bell pepper, eggplant, red onions, avocado, and a tablespoon of feta cheese. Top each burger off with a pinch of mint. Generously drizzle the balsamic glaze over the entire burger.
- 1 tablespoon red wine vinegar or sherry vinegar
- Freshly ground pepper to taste
- 1 garlic clove, green shoot removed, minced or pureed
- 3 tablespoons extra virgin olive oil
- 4 large portobello mushrooms, stems removed
- 1 6-ounce bag baby spinach
- 4 1/2-ounce slices cheddar or Gruyère cheese
- Whole grain hamburger buns and the condiments of your choice
- Condiments of your choice
- Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don’t rinse the bowl, because you’ll use any oil and vinegar residue to dress the spinach.
- Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
- Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.
Jamaican Bean Burger
Servings: 6 burgers
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 1/2 cups diced yellow onions
- 1 cup chopped button mushrooms
- 2 tablespoons minced jalapeño pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon chili powder
- 1 15-ounce can black-eyed peas, rinsed and drained
- 2 tablespoons freshly minced peeled ginger
- 1 cup cooked brown rice
- 1 1/2 cups panko bread crumbs
- Heat 1 tablespoon of oil in a skillet over medium-high heat; add the diced onions and sauté for 2 minutes. Add the garlic and the chopped mushrooms and sauté 3-4 minutes, until onions begin to lightly brown. Add the jalapeño pepper, allspice, nutmeg, ground ginger and chili powder and sauté one minute more.
- Remove the mixture to a large bowl, and add the beans, fresh minced ginger, bread crumbs and rice. Using your hands, squish, mash and mix all the ingredients together; the mixture should be slightly chunky and somewhat sticky.
- Form the mixture into 6 equal balls, then flatten them into patties. Heat a tablespoon of oil in a wide skillet and gently pan-fry each burger over medium heat, approximately 3-4 minutes on each side until browned and crispy.
Serving Suggestion: Top with spicy mango salsa and avocado slices, and serve with a side of roasted sweet potato wedges or a tangy bean salad. Extra patties can be individually wrapped and frozen.