oliveoilandlemon

recipes for healthy living

Tag: burgers

Southern Style Mushroom Sliders

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Apart from the fact that this is a delicious recipe on its own, mushrooms are a great substitute for meat if you are vegan and are really good for you. Couple them with the amazing southern style sauce I have included here and you will be in heaven.

Serves 4

500g Portobello mushrooms sliced

1 red onion diced

1 quantity of southern style sauce (below)

1 tbsp oil

1tsp fresh thyme leaves

4 Brioche buns or 8 mini buns

Slaw and pickles to serve

Heat the oil over a medium heat and cook the onion until soft. Season and tip in the mushrooms and thyme leaves and cook until the mushrooms soften. Season then add 2tbsp of the southern style sauce and continue to cook until the mushrooms are completely soft. Taste and season as needed. Toast the brioche buns, top with the mushrooms across the buns and add a tbsp of sauce to each. Serve with slaw and pickles.

Southern style sauce

80ml Apple juice

80g Coconut palm sugar

Juice of half a clementine and the peel

1tsp smoky paprika

1tsp Yellow mustard

75g Ketchup

1 tsp Chipotle in adobo

1tbsp Worcester sauce (Or tamari or coconut aminos if you are vegan)

1tbsp balsamic vinegar

30ml Bourbon (Optional but delicious)

Add everything to a pot and heat over a medium heat stirring everything until the sugar is dissolved. Bring to the boil briefly then turn town and keep over a low heat until the sauce thickens. Remove the peel before decanting. The sauce will keep for at least a week in the fridge and is delicious with loads of meats or as a dipping sauce .

Bean Burgers with Raita and Pickles

Bean Burgers with Raita and Pickles

I love bean burgers but they do need lots of fresh herbs and seasoning to help them along and are delicious with the sharp tang of some crunchy pickles as well as the raita. Simply delicious.

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Makes 4
1 tin each of butter and haricot beans net weight 240g each
3 spring onions trimmed and sliced
20g sun dried tomatoes rehydrated and roughly chopped
1tbsp each of chopped mint and parsley
1tsp ghormez sabszi (optional – it is a mix of dried med style herbs)
1tbsp sesame or rapeseed oil
Salt and pepper
20g panko breancrumbs

Tip everything into the blender bar the panko and blitz
Tip out and with wet hands form into 4 burgers
Coat them in the panko by pressing down gently into it and then put into the fridge to chill
To cook heat 1tbsp oil and cook on both sides for 1 minute to brown then finish in the oven for 10 minutes.

Raita
3tbsp Greek style natural yoghurt
1tsp garlic puree
1tsbp fresh chopped mint
6cm piece of cucumber washed deseeded and diced
Mix everything and season to taste.

Tex Mex Style Turkey and Pork Burgers with Barbeque Sauce

One of the best way to avoid dry burgers (aside from avoiding overcooking them) is to add some extra moisture in the form of this delicious secret sauce – I love to add some into the mix as well as baste some on top when I am cooking the burgers. It is also amazing with any slow cooked meats such as pork or lamb, it adds an amazing tangy flavour – just add a slaw for food heaven.
This sauce will keep for a few weeks in the fridge – I will be the first to point out that it is packed full of sugar in various forms so just remember it is a condiment not a main meal… đŸ™‚

Tex mex Turkey and Pork Burgers

Grainne's Barbeque sauce

Turkey and Pork Burgers (Can also be used to make Meat balls)
Makes 6

450gr each of minced pork and turkey
4 tbsp chopped coriander
4 tbsp barbeque sauce (below)
1 tsp each salt and pepper
3ox breadcrumbs (I use gluten free)
1/2 white onion peeled and diced

Oven at 180C
Mix all the ingredients well to combine
Shape into patties and chill well before cooking
Heat 1 tbsp oil in a a pan and sear on both sides
Top each with 1 spoon of barbeque sauce
Transfer to an oven proof dish and finish cooking for about
20 minutes. I use a meat thermometer to check.
Serve with choice of veg

Barbeque Sauce

300gr tomatoes chopped and drained free of water
1 white onion peeled and diced
2 cloves of garlic peeled and chopped
20gr spice mix from below
125ml apple juice
125ml cider vinegar
125ml maple syrup
125ml american mustard
125ml molasses
100ml chutney (I used ballymaloe)
250ml ketchup
1 tbsp chipotles in adobo
1 tsp smoked garlic or maldon sea salt

Heat 1 tbsp oil and cook the onion and garlic over a gentle heat until cooked
Add the tomatoes and cook for about 5 minutes
Add the spice mix and cook out for a further 5 minutes
Add the apple juice and vinegar and simmer until reduced by about 1/3
Add everything else and bring to a oil, turn right down and simmer for 5 minutes
Blend and pour into sterilised bottles and store in the fridge until needed.

Spice Mix
5gr each of fennel, cumin, coriander, nigella, mustard seed and black peppercorns
Toast the spices and when cool grind to a rough powder

Red Bean and Sweet Potato Burgers

OO&L Bean Burgers  II

I have a collection of sauces and salsas which I got recently in a hamper from here. These delicious artisan sauces and salsas from The Scullery are made with great ingredients and really tasty. I’m always happy when I find a good Irish product and deciding how I would use it as opposed to just simply loading it onto a plate of cheese and crackers (although, pretty nice like that too) I decided to throw a few tablespoons into my mix for these veggie burgers – a great way to add some flavour.

The tomato and chilli salsa has a delicious hit of heat and even if you don’t have this one, if you root in the back of your kitchen presses you will find something similar – I bet you got it at Christmas with lots of good intentions to use it but haven’t got around to yet!.
Try these burgers with the salsa and enjoy a delicious meal, loaded with protein and vitamins.

Red Bean Burgers with Tomato Chilli and Coriander Salsa
Makes 6 large or 8 medium

2 Cans of red kidney beans rinsed and drained
1 medium sweet potato peeled and grated
3 tbsp Salsa – I chose the tomato coriander and chili
3 oz breadcrumbs gluten free if possible
Salt and pepper to season

Tip beans and sweet potato into food processor and pulse to lightly process – try not over work as it will turn to mush.
Tip out into a bowl, add the breadcrumbs, salsa and seasoning and mix well.
Damp your hands and shape into 6 or 8 patties, place onto parchment paper and into the fridge for about 30 mins if possible
Heat 2 tbsp rapeseed oil in a pan on a medium high heat.
Add the burgers and cook undisturbed for about 5 minutes.
Gently flip and do the same, add more oil if needed
Serve with some more salsa, salad and enjoy!

Red quinoa burgers & green goddess vegetables

I’m having a love affair with Green Goddess dressing, OMG how delicious it is. Now, I realise I have come to it late (it’s from the 20’s apparently) but i just discovered a recipe for it tucked among the sheets of my mum’s recipe books. I love the zingy herby punchy flavours and poured over blanched vegetables with these red quinoa burgers was an amazing meal. Quinoa makes a great alternative to meat, a complete protein with all nine essential amino acids. This red variety is my favourite with a deeper nutty flavour than some of the other varieties.

Red quinoa burgers
200gr red quinoa cooked with 500ml stock or water until cooked. Set aside to cool.
1 tin red kidney beans, drained and well rinsed.
2 oz pancetta
3 large handfuls mixed herbs-coriander, flat leaf parsley
1 tbsp tomato pesto (Optional)
Salt and pepper
1 clove of garlic chopped and mashed
3 oz bread crumbs to coat
Oil for frying- I use rape seed.

Heat 1 tbsp oil and gently fry the garlic.
Tip in the kidney beans and cook for a couple of minutes. Mash them gently and tip into a bowl.
Add the cooked quinoa, herbs, pesto, salt and pepper and mix well.
Shape the mixture into 6 patties, coat in crumbs and chill for at least 30 minutes.
Shallow fry for 2 minutes each side over a medium heat.
Serve with your choice of crunchy blanched green veg and green goddess dressing.

Green Goddess Salad dressing
1 cup basil
1 cup spring onions roughly chopped
1 cup mayonnaise
2 cloves garlic chopped
2 tsp anchovy paste or 1 tsp Thai fish paste
Juice of one lemon
2 tsp salt
1 tsp pepper

Blend everything in a processor and stir in 4 tbsp natural yoghurt or sour cream.
This will keep for about 4 days in the fridge and is amazing over meats, pastas, veggies – the options are endless. Even the simplest salad is transformed.


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