Category: Burgers

Cheesy Jalapeño Corn Burgers

Cheesy Jalapeno Grit Burger

Creating fresh takes on burger recipes is one of my favorite things to do during the warmer months. I often see a variety of burger options at the grocery store in the meat department. Those are great in a pinch, but when I have a little extra time, I like to create my own hand crafted burgers. This one came to me when I was trying to think of new ways to use corn meal. I found it to be the perfect binder in this recipe for cheesy jalapeño corn burgers.

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The corn meal creates an almost crispy outside to the burger, which I loved. The meat in this recipe is sort of an afterthought. I wanted the other ingredients to be the stars of the show, so instead of using beef, I used ground chicken. These burgers are delicious on their own with a little spicy mayonnaise (I use mayo mixed with a little chipotle in adobo sauce) on top served alongside grilled hearts of  romaine or your choice of veggie.

Cheesy Jalapeño Corn Burger

Yield: 4-6 burgers

Cheesy Jalapeño Corn Burger

Ingredients

  • 1 lb ground chicken
  • 1/2 c corn kernels, thawed
  • 1/2 c cornmeal
  • 1 tbsp jalapeño, minced
  • 1 tsp garlic, pressed into a paste
  • 1/3 c red onion, finely chopped
  • 1 c shredded cheddar cheese
  • 1 egg, lightly beaten

Instructions

  1. Preheat grill to 400 degrees. Combine ingredients in a large bowl. Mix well to combine.
  2. Form into patties.
  3. Place on grill. Cook 10 minutes, flip and cook ten minutes longer.
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http://freshandfit.org/cheesy-jalapeno-corn-burgers/

Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties Recipe

Although wintertime is still in full swing, I often crave a delicious burger. Many people assume you can only cook burgers outside on a grill in the summertime, but I love the flavor a burger gets when cooked on a searing hot flattop. I came up with this Zesty Poblano Chicken Patties recipe when trying to think of an alternative to the standard beef burger. I wanted a hint of smokiness with a nice tang as well. Charring up a poblano pepper gives a nice smokey flavor to these burgers along with a little ground cumin. Next, we add lime zest and juice for a hint of tanginess. These patties almost reming me of a taco burger and would be great served on a bun or wrapped in a tortilla with a little sour cream or avocado. I hope this recipe will show you that grilling flavor can be achieved year-round!

 

Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties

Ingredients

  • 1 lb chicken breast, very finely chopped or ground chicken breast
  • 1 egg
  • 1/2 c Panko breadcrumbs (or traditional breadcrumbs if preferred)
  • 1/4 c red onion, minced
  • 1 poblano pepper, minced
  • 1 tbsp jalapeño, minced
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 handful cilantro,chopped
  • 1 tbsp olive oil (for cooking)

Instructions

  1. Turn oven to broil at 550 degrees. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
  2. Place poblano pepper in ziplock bag for 10 minutes.
  3. Remove poblano and peel off skin. Finely chop poblano.
  4. In a large bowl, combine chicken and egg with all ingredients except bread crumbs.
  5. Stir in bread crumbs.
  6. Begin heating oil on flat top to medium heat. Form mixture into patties.
  7. Place patties on flat top, gently press down. Cook 5-7 minutes, flip and cook another 5-7 until fully cooked through.
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http://freshandfit.org/zesty-poblano-chicken-patties/

 

Zesty Poblano Patties

Asian Salmon Burger with Sriracha Slaw

salmon burger

We couldn’t finish burger week without a seafood burger. This Asian inspired burger is perfect for grilling season. It is hearty enough to be satisfying, but light enough to leave you ready to throw on your swimsuit and jump in the pool this summer. I figured since this is a summer recipe, a bun wouldn’t be the right vessel. I decided on seedy sesame crackers which are strong enough to hold the burger and stay together while you finish the whole thing and light enough to let the burger and slaw shine through. The brand I used is Engine 2 Plant Strong. Lastly, we top the Asian salmon burger with spicy, creamy cabbage with fresh cilantro and tangy lime juice to add balance and brightness. I hope you have enjoyed burger week as much as I have enjoyed creating (and tasting) these recipes to share with you. You now have five fantastic burger recipes to impress your guests this grilling season. As always, use the recipes as a blueprint to inspire you and make them your own!

Asian Salmon Burger with Sriracha Slaw

Ingredients

  • 1.5 lb salmon, finely chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp green onion, thinly sliced
  • 5 tbsp panko bread crumbs or regular bread crumbs
  • 1/2 tsp black pepper
  • 1 egg, beaten
  • 1 cup purple cabbage, shredded
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1/4 c mayonnaise
  • 2 tbsp sriracha sauce
  • 4 large sesame crackers
  • 1 tbsp olive oil

Instructions

  1. Combine salmon, egg, panko breadcrumbs, green onion, ginger, and garlic. Mix well.
  2. Preheat grill or flattop to medium heat. Coat with 1 tbsp olive oil, if applicable. If using a grill, burgers can be cooked on wooden grilling planks or high heat safe pan.
  3. Form into patties.
  4. Place on pan or flattop. Cook for 5-6 minutes. Carefully flip and cook 5-6 minutes longer.
  5. Combine cabbage, cilantro, mayonnaise, lime juice and Sriracha. Mix well.
  6. Place salmon burger on wonton and top with spicy slaw.
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http://freshandfit.org/asian-salmon-burger-with-sriracha-slaw/

Green Goddess Chickpea Burger

green goddess burger1

Next in the burger lineup is the beautiful, Green Goddess Chickpea Burger. An earthy vegetarian burger recipe using only fresh herbs for seasoning. This is a much more delicate burger than her brothers and sisters. If falafel took a walk in the garden, it would be this burger. Topped with creamy greek yogurt and tangy blue cheese, this one is for the hippies at heart.

Green Goddess Chickpea Burger

Serving Size: 6 burgers

Green Goddess Chickpea Burger

Ingredients

  • 2 cans of chickpeas, drained
  • 1/3 c Italian seasoned bread crumbs
  • 2 eggs
  • 2 tsp minced garlic
  • 2 tbsp dill, chopped and divided
  • 1/2 c parsley or one handful, chopped
  • 1/2 c blue cheese
  • 5 medium basil leaves, chopped
  • 1/2 c Greek yogurt
  • Sea salt and pepper to taste
  • 1 tbsp olive oil
  • For yogurt topping, stir together Greek yogurt, 1 tbsp dill and sea salt and black pepper to taste.

Instructions

  1. In a food processor, combine chickpeas and pulse until just slightly chunky.
  2. In a medium bowl combine eggs, chickpeas and bread crumbs. Stir well.
  3. Add herbs, sea salt and black pepper to taste, and garlic. Stir again.
  4. Heat flat top or pan to medium heat. Form mixture into large balls then gently press into patties.
  5. Grease pan or flattop with olive oil. Place patties on flat top. Cook 6 minutes each side, flipping once.
  6. Serve with blue cheese and Greek dill topping.
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http://freshandfit.org/green-goddess-chickpea-burger/