Vegetarian Chickpea Burgers

From Everyday with Rachael Ray via my mother-in-law Pat
- 1 15-oz can chick peas, rinsed and drained
- 1 4-oz can diced green chiles
- 2/3 C packed flat leaf parsley
- 2/3 C bread crumbs (Pat note: I use regular, flavored, Panko – whatever. Jane note: I used Panko last night)
- Salt and pepper
- 1 lg egg
- 2 T veggie oil (Pat note: I have used olive too)
- 4 thin slices cheddar cheese
- 4 burger buns
- Ketchup, mayo or other toppings (Pat note: I never use these or the cheese or the buns. Jane note: she’s being totally serious here. ha!)

Now… In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and s and p to taste (Jane note: I only did ~1/2 tsp salt – should have done more). Stir in the egg and form the 4 patties, each about 2/3 inch thick.

Then… In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired. Pat usually cooks till they are nice and golden brown. (Pat note: Don’t forget, you can shape them into fun designs, like fake turkey legs or letters for your kids!)

Postscript: These are way easier to flip in the pan if you make them into mini-burgers. Click here for a follow-up post with more info on miniaturizing the burgers!

From ThisWeekForDinner

Portobello Sandwich

Preparation: 2 sandwiches

1 Portobello mushroom cap, sliced
1 small container of hummus (about ½ cup per sandwich)
½ cup to ¾ cup canned garbanzo beans
½ cup Feta cheese (¼ cup for each sandwich or to taste)
Baby Arugula
One Roma tomato, sliced
Olive oil (for brushing on the mushroom and the bread)
Salt (I used fleur de sel, but Kosher or anything else will do)

First, prepare the mushroom. Slice it into ½” thick slices and lightly coat them with olive oil. Place them on a grill pan or non-stick skillet and cook it for 3 to 4 minutes per side, or until it is cooked through. I used the skillet trick here, on both sides. Remove the mushrooms from the grill pan and wipe out the pan. Tent the mushrooms with foil so that they will stay warm.

Second, cut your bread open and lightly brush each side with olive oil. Place the bread in the grill pan and weight it down with a cast iron skillet. Toast the bread over medium heat, on both sides, until it is warmed through and a little crisp on the cut side.

Third, while the bread is warming, in a small bowl, mix the hummus with the whole garbanzo beans (do not mash).

Fourth, assemble the sandwich. Lay down your bottom bread. Scoop half of the hummus mixture onto the bread. Sprinkle it with Feta cheese. Lay on half of the Portobello. Arugula. Tomato. Salt. Apply top bread. Done.

From TheMeaningOfPie

Crunchy Chicken Salad

1/2 cup plain Greek yogurt
1 tablespoon Dijon
1 teaspoon lemon juice
1 teaspoon cumin
1/2 teaspoon smoked paprika
pinch cayenne
salt and pepper, to taste
3 cups shredded chicken
1/4 cup celery, diced
1/4 cup scallions, minced
1/4 cup almonds, finely chopped

In the bottom of a large bowl, whisk the yogurt, mustard, lemon juice, cumin, paprika, cayenne and salt and pepper. Add the chicken, celery, scallions and almonds; toss to thoroughly coat the chicken mixture with the yogurt dressing.

From TheKitchenSink

Peach Grilled Cheese

Makes 2 sandwiches

- 4 slices of rustic bread (I used a sourdough loaf)
- 2 very ripe peaches, peeled and sliced
- 4-6 ounces Gruyere cheese, sliced
- Handful of arugula
- Butter

Directions:  You know what to do..

Ingredients from Macheesmo

TOFU MAYONAISE

Blend together in blender or mini-prep:
6 oz soft or regular tofu
1/4 cup olive oil
5 tsp apple cider vinegar
1/2 tsp salt (to taste)
1/4 tsp turmeric (adds flavor, nourishment and yellow color)
pinch of powdered stevia (to taste)
(Herbs and minced garlic may be added if desired)

When well-blended and thickened, it’s ready to use.

Will keep in refrigerator for 5 or 6 days

Let me know what you think of it: Any changes or additions to suggest?

Sometimes I use 1 Tbs sesame oil for part of the oil, and when I have pomegranate juice I might use it instead of the stevia.

from Georgia Pellegrini

Turkey and Avocado Super Sandwich

I have made and really like this sandwich --JT

Ingredients
1 slice of Cinnamon Raisin Ezekiel Bread
2 ounces of store baked turkey breast
¼ avocado
A pinch of salt

Directions
Pop the Ezekiel bread in the toaster and get it good and toasty.
Mash up the avocado with the back of a fork and then smear onto your toasted bread. Add a little pinch of salt to the avocado and layer on your turkey.

from Dani Spies

Peach and Tallegio Panini

Recipe from Giada DeLaurentis

Makes 4 sandwiches

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 medium peaches, cored and cut into 1/4-inch wedges (or pears)
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the completed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.
from a cozy kitchen

Spicy Hawaiian Burgers

2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2" - 3/4" thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt (I use Lawry's)
1/2 tsp ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt and cumin. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.
from Homemade by Holman

Turkey Black Bean Burgers

(from Simple & Delicious Magazine)

3/4 cup canned black beans, rinsed and drained
1 egg white
1/2 cup shredded zucchini
1/2 cup finely chopped sweet red pepper
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt
3/4 pound ground turkey
1 tablespoon olive oil
4 hamburger buns, split
1 small onion, sliced
4 romaine leaves
In a small bowl coarsely mash beans. Add the egg white, zucchini, red pepper, chili powder, onion powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into four patties.
In a large skillet, cook burgers in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with onion and lettuce. Yield: 4 servings.
from The Prepared Mama

PortabellaPlus Burgers

Portobello Mushroom marinade:
1/4 cup pineapple juice
2 tsp onion powder
1 tsp garlic powder
1 tsp salt

Directions:
Combine the onion powder, garlic powder, and salt with the pineapple juice. Clean the mushrooms with a damp cloth then cut off the stems of the mushrooms and place upside down on a flat surface Pour the mixture over the mushrooms and let them marinade for at least 2 hours. Grill the portabellas for 14 minutes on one side only. DO not flip -- keep the juices!!!

Burger Ingredients:
1 egg
1/2 cup bread crumbs
1/2 tsp thyme
1 Tbsp salt
1 Tbsp pepper
1 tsp olive oil
1 tsp onion powder
1/4 cup teryiaki
2 Tbsp pineapple juice
1 1/2 pound ground beef

Directions:
Combine the 1st 8 ingredients together and mix well, then add the meat and mix till all the ingredients are well incorporated. Make patties and grill on Medium heat for 5-8 min on each side.
NOTE: We also grilled some pineapple.
from For the Love of Food

Mushroom Sandwich

For a vegan version I’d substitute olive oil for the butter and hummus for the mayonnaise.

1 large field or portabello mushroom (or 2 medium), stalk trimmed
generous knob butter
1 small clove garlic, finely sliced
mayonnaise
small handful salad greens or baby rocket
2 slices fresh sourdough bread

Preheat oven to 250C or 480F (230C or 440F if using fan forced).

Place mushroom, stalk side up in an oven proof dish to hold it snugly. Sprinkle with garlic, dot with butter and season.

Bake for 10 – 20 minutes or until mushrooms are juicy and soft.

Generously spread mayo on both slices of bread, place the mushroom and it’s juices on one slice, top with leaves and other slice of bread.

from Stone Soup (planning a month of vegetarian posts)

Vegetarian Chickpea Burgers

From Everyday with Rachael Ray
- 1 15-oz can chick peas, rinsed and drained
- 1 4-oz can diced green chiles
- 2/3 C packed flat leaf parsley
- 2/3 C bread crumbs
- Salt and pepper
- 1 lg egg
- 2 T veggie oil
- 4 thin slices cheddar cheese
- 4 burger buns
- Ketchup, mayo or other toppings
In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste. Stir in the egg and form the 4 patties, each about 2/3 inch thick.

In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired.

from this week for dinner