Asian Chicken Burgers

These are awesome!! My husband actually thought it was beef. So if you have a beef lover out there, give this recipe a try with the ground turkey and I guarantee they won't be able to tell the difference! Love this recipe!

Asian Chicken Burgers

• Cooking spray
• 1 small carrot
• 1 small red onion, halved
• 1 pound ground chicken (I used ground turkey)
• 1/4 cup panko (Japanese breadcrumbs)
• 1/4 cup hoisin sauce
• 1 tablespoon grated peeled ginger
• 4 teaspoons low-sodium soy sauce
• 3 teaspoons hot Asian chili sauce, such as sambal oelek (omitted this, had no idea what it was or where to get it)
• 8 ounces white mushrooms, thinly sliced (omitted)
• 2 teaspoons toasted sesame oil (omitted)
• Juice of 1 lime
• 4 whole-wheat sesame hamburger buns

Directions

Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.

**I grilled these babies on the gas grill. This is how I would suggest doing it**

Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl.

(I omitted the entire sauce portion. I used what was called for in the meat mixture but that's it)

Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

Per serving: Calories 360; Fat 14 g (Saturated 3 g); Cholesterol 75 mg; Sodium 1,143 mg; Carbohydrate 40 g; Fiber 4 g; Protein 24 g

Black Bean Veggie Burger

This was soooo good!! The only change I made from the original recipe was to add 1 1/2 carrots instead of the green pepper simply because I didn't have any peppers. I pan fried them with a smidge of olive oil and mmmmmmm....

Black Bean Veggie Burgers

• 1 (16 ounce) can black beans,

  drained and rinsed

  1/2 green bell pepper, cut into

  2 inch pieces

  1/2 onion, cut into wedges

  3 cloves garlic, peeled

  1 egg

  1 tablespoon chili powder

  1 tablespoon cumin

  1 teaspoon Thai chili sauce or

  hot sauce

  1/2 cup bread crumbs

  
  

  If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

  In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

BEST Turkey Burgers EVER!

You MUST try these. EVERYONE who's eaten them LOVED them. Even turkey burger haters. You'd never miss the red meat in these babies.

Best Turkey Burgers

1 lb. ground turkey

1/2 C crumbled feta cheese (I use a whole small container, say 6 oz)

1/4 C chopped mild banana pepper rings (find these with the pickles in your grocery store)

2 Tblsp greek seasoning (I use Pampered Chef Greek Rub but if you don't have something similar, substitute oregano, garlic powder, onion powder and salt)

Combine all ingredients. Let mixture marinate in refrigerator for a couple hours. Form mixture into patties. Grill or pan fry as desired. The recommended internal temperature for turkey is 170 deg. F.

ENJOY!

Southwestern Bean Patties

These are WONDERFUL! Low fat and full of fiber. I love quacamole so I used it on the burger but you could totally do mustard and ketchup if that's your thing. Pan fry them as they'd never be able to withstand the grill.

Southwestern Bean Patties

1 small onion, chopped
1/4 cup finely chopped sweet red pepper
1 garlic clove, minced
5 teaspoons canola oil, divided
1 can (16 ounces) fat-free refried beans
3/4 cup dry bread crumbs
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/3 cup cornmeal
6 hamburger buns, split
1/2 cup guacamole
1/2 cup salsa

In a large nonstick skillet, saute the onion, red pepper and garlic in 1-1/2 teaspoons oil until tender. In a bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal.
In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned.
Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa. Yield: 6 servings.


Nutrition Facts: 1 serving equals 312 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 801 mg sodium, 46 g carbohydrate, 8 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 1 very lean meat, 1 fat.

Greek chickpea & walnut burgers with Tzatziki sauce

These were AWESOME! There is no way you'd miss meat with these burgers. Don't be turned off by the chick peas. I'm no fan of 'em whole but you'd NEVER know that they were a key component in this dish. The Tzatziki sauce was the icing on the amazing burger. Don't skip this! Delish, delish, delish.

NOTE: I will pan fry these with 2 tblsp of olive oil next time. The grill made it virtually impossible to flip them without doing damage and some of the burgers began to fall apart. They're pretty solid but still fragile.

Greek chickpea & walnut burgers with Tzatziki sauce

Ingredients:

2 eggs
1/2 cup dry bread crumbs
1/2 cup chopped walnuts
1 medium carrot, shredded
1/3 cup crumbled reduced-fat feta cheese
1/4 cup coarsely chopped onion
1/4 cup Greek olives
4 sprigs fresh parsley, stems removed
1 tablespoon lemon juice
2 garlic cloves, minced
1/4 teaspoon each salt and pepper
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

TZATZIKI SAUCE:

1 cup finely chopped cucumber
1/2 cup reduced-fat plain yogurt
1/4 cup fat-free sour cream
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt


Directions:
In a food processor, combine the first 11 ingredients; cover and pulse four times. Add chickpeas; pulse until chopped. Refrigerate for at least 45 minutes. Combine the sauce ingredients; refrigerate until serving.
Shape chickpea mixture by 2/3 cupfuls into patties. Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with lettuce and tomato; top each with 1/4 cup tzatziki sauce. Yield: 5 servings.