Category: Entrees

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!

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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.
  5. Place on pan or flattop. Cook for 5-6 minutes. Carefully flip and cook 5-6 minutes longer.
  6. Combine cabbage, cilantro, mayonnaise, lime juice and Sriracha. Mix well.
  7. Place salmon burger on wonton and top with spicy slaw.
http://freshandfit.org/asian-salmon-burger-with-sriracha-slaw/

The Chicken Little Italy Burger

little italy burger

Burger week had to include an Italian burger. Going to Italy is a dream of mine; heck, I even named my dog Siena. Today’s burger is also inspired by my Italian chili recipe. I lightened it up a bit for the spring grilling season, this time using lean ground chicken breast. Italian herbs like basil, oregano and fennel seed are running throughout the burger, while diced bell peppers and balsamic roasted tomatoes bring an antioxidant boost. The herbed goat cheese adds a nice smooth creamy texture. Mangia!

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The Chicken Little Italy Burger

Yield: 4-5 burgers

Ingredients

  • 1.5 lbs. ground chicken breast
  • 1 bell pepper diced
  • 1/2 c grated parmesan cheese
  • 1 tbsp dried oregano
  • 2 tsp fennel seed
  • 2 tbsp fresh basil, chopped
  • 1 tsp minced garlic
  • 1/2 tsp chili flakes (optional)
  • 2 cups arugula
  • 1 c cherry tomatoes, sliced in half
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil, divided
  • 4 tbsp soft herb goat cheese
  • 4 burger buns (I used egg and onion buns)

Instructions

  1. In a small pan, heat 1 tbsp olive oil over medium heat and sauté bell peppers until tender. Allow to cool slightly.
  2. Combine ground beef, basil, oregano, fennel seed, chili flakes, garlic and parmesan cheese in a mixing bowl.
  3. Add bell peppers and mix well.
  4. Divide mixture into four and form into patties.
  5. Heat flattop or grill and cook burgers to 10-12 minutes flipping once.
  6. Meanwhile, preheat oven to 400. In a small bowl, coat cherry tomatoes with balsamic vinegar and 1 tbsp olive oil. Cook for 10 minutes.
  7. Assemble burgers on bun topped with goat cheese, arugula and balsamic cherry tomatoes.
http://freshandfit.org/chicken-little-italy-burger/

Chicken Little Italy Burger

Plantain and Black Bean Burgers with Mango Jicama Slaw


plantain burgers 2

Up next are Plantain and Black Bean Burgers with Mango Jicama Slaw, or what I call the “Tango” burger. Cuban and Caribbean flavors meld together in this vegetarian friendly delight. It is like a trip to the islands for you senses. Piled on top of a crunchy tostada, a smokey and sweet burger topped with a juicy mango and fresh lime slaw. I think this burger will be a summertime favorite for meat eaters and plant based eaters alike!

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Plantain and Black Bean Burgers with Mango Jicama Slaw

Yield: 4 burgers

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 ripe plantain, cut into large slices.
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1 tbsp olive oil or non stick spray
  • 1 egg, beaten
  • 2 tbsp all purpose flour
  • 4 tbsp chopped cilantro, divided
  • Juice of 1 lime
  • 1 ripe mango, diced
  • 1/3 c red onion, minced
  • 1/2 c jicama, sliced into thin strips
  • 4 tostadas

Instructions

  1. Combine beans and plantain in a medium mixing bowl. Using a potato masher, mash until chunky but combined.
  2. Add garlic, cumin, salt, paprika, flour and 1/2 of cilantro. Pour in egg and stir.
  3. Heat a flat top or skillet on medium heat. Spray with non stick spray or olive oil (can also be made on grill using a high heat safe pan, like cast iron).
  4. Using a 1/3 c measuring cup, scoop mixture and place on flat top. Use opposite side of scoop to lightly press burger down. Cook 5 minutes each side.
  5. For slaw, combine red onion, jicama, mango and cilantro. Stir in lime juice.
  6. Assemble each burger on top of a tostada, top with slaw.
http://freshandfit.org/plantain-black-bean-burgers-mango-jicama-slaw/

plantain and black bean burgers

Greek Slider Stuffed Pitas


Greek Slider Stuffed Pitas

This week I am bringing you five days of delicious and nutritious burger recipes. Don’t worry vegetarians, there will be something for everyone! With spring underway, it is only appropriate to start thinking about bbq. But we also want to be health minded and ready for swimsuit season. The first recipe is Greek Slider Stuffed Pitas. That’s right, mini burgers stuffed in a pita with sautéed vegetables and creamy yogurt tzatziki. The burgers are made up of grass-fed beef, feta cheese and fresh herbs. You can make them on your grill or a flat top. Opa!

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Greek Slider Stuffed Pitas

Ingredients

  • For Burgers
  • 1 lb 85 lean grass-fed ground beef
  • 1/2 c feta cheese crumbles
  • 1 tbsp dried oregano
  • 1/2 tsp granulated onion
  • 1 tsp fresh minced garlic
  • 3 medium basil leaves, finely chopped
  • 2 mint leaves finely chopped
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 3-4 pita pockets
  • Hummus (optional)
  • For veggie mix
  • 1/2 c diced zucchini
  • 1/2 c sliced baby portobello mushrooms
  • 1/3 c diced red onion
  • 1/2 c diced bell pepper
  • 2 tbsp olive oil
  • For Tzatziki
  • 1 tsp minced garlic
  • 1/2 c greek yogurt
  • 1/4 c grated peeled cucumber
  • sea salt and black pepper to taste

Instructions

  1. In a medium skillet, heat olive oil and combine veggies. Sauté until tender, about 10 minutes.
  2. In a large mixing bowl, combine burger ingredients.
  3. Form into small patties.
  4. Heat grill or flat top and cook 3-5 minutes each side depending on desired doneness.
  5. Stir together tzatziki ingredients, refrigerate until ready to serve.
  6. Cut open pita pockets and smother with Hummus or Tzatziki
  7. Add veggies and 2-3 sliders
http://freshandfit.org/greek-slider-stuffed-pitas/