SMOKY SOUTHWESTERN BURGER | Vegan Burgers
Smoky Southwestern burgers are completely vegan and plant-based but not boring or bland! This burger recipe is big, bold, and bursting with Southwestern flavors. I am an Arizona native so I love the bold flavors of the west and chili pepper. I also made jalapeño cilantro hummus to top off this vegan burger. Stay tuned until the end of the video because my daughter is going to review this burger recipe!
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Hummus RECIPE ( I used cilantro in place of parsley and added 1 jalapeño)
BURGER RECIPE:
2 cans of chickpeas (15oz) rinsed, drained, and chopped or mashed
1 cup cooked quinoa
1/2 cup nutritional yeast
1/4 cup salsa
1/4 cup of oats
1 tsp turmeric
1 tsp of garlic powder and onion powder
2 tsp smoked paprika
1/2 tsp to 1 tsp smoked chipotle powder ( use less if sensitive to heat!)
1 tsp liquid smoke
2 Tbsp of vegan Worcestershire sauce
1 Tbsp beet powder, optional ( I just love the color it gives the burger)
1/4 cup of cilantro, optional ( sometimes I use corn instead)
salt and pepper to taste
1. Mix all ingredients until well combined. Form into 8 burger patties.
2. Line a cookie sheet with parchment paper. Bake at 350 F for 20 minutes and flip and bake additional 10 minutes.
3. Serve with your choice of fixings!
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Southwest Veggie Burgers | Quick & Simple Recipes | Whole Foods Market
Whole Foods Market® Chef Chad Sarno whips up a delicious batch of Southwest Veggie Burgers.
INGREDIENTS:
1 cup cooked brown rice
1 cup cooked no-salt-added black beans, rinsed and drained
1/4 cup diced tomato
1/4 cup diced roasted red bell peppers
1/4 cup shredded carrot
1 cup cooked and mashed sweet potato
1/4 cup chopped fresh cilantro
1 tablespoon no-salt-added chili powder
1 teaspoon ground cumin
3 green onions, finely chopped
3 tablespoons nutritional yeast
2 cloves garlic, minced
1 teaspoon Tabasco or other hot sauce
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Southwest Veggie Burgers | Quick & Simple Recipes | Whole Foods Market
Southwest Chipotle Venison Burgers | Legendary Recipe
In this video we'll show you how to spice up your boring venison burgers and turn them into flavor packed deer burger patties!
Ingredients:
– 1 lb. ground venison
– 1/2 cup southwest sauce
– 1/2 cup chunky salsa
– 1/2 cup pepperjack cheese (cubed)
– 2 slices white bread (cubed or crumbled)
– 1 egg
– 1/2 Tbsp. liquid smoke
– 1/2 Tbsp. worcestershire sauce
– salt and pepper to taste
Directions:
1. In a large mixing bowl, combine all ingredients and mix together well.
2. Once mixed, form ground venison mixture into burger patties.
3. Grill burgers until desired doneness. Top with pepperjack cheese.
4. Top burger with lettuce, tomato, avocado , and smother in southwest sauce.
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Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
Air Fryer Turkey Burgers with a Southwestern Flair
Tired of your turkey burgers sticking? Try this method for perfect turkey burgers in your air fryer every time! Flavorful and simple to make! Great for a quick meal and you can freeze them to make later.
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Southwest Turkey Burgers
Southwest Turkey Burgers
(Cooked in a #9 Skillet)
Burger Ingredients:
1 lb ground turkey
1/4 cup bread crumbs
1/4 cup milk
1/4 cup salsa
1 tsp chili powder
1 tsp cumin
1/4 tsp garlic salt
1/4 tsp black pepper
4 slices pepper jack cheese
4 hamburger buns
Salsa Mayonnaise Ingredients:
1/4 cup mayonnaise
1/4 cup salsa
1/4 tsp chili powder
Guacamole Ingredients:
2 mashed avocados, which have been peeled & pitted
1 small tomato, chopped
1/4 cup finely chopped white onion
2 cloves finely chopped garlic
juice from 1/2 lemon, squeezed
dash of garlic salt
dash of black pepper
dash of chili powder
Directions:
In a large bowl, combine turkey, bread crumbs, milk, slasa and dry seasnings to form 4 patties.
Cook patties for 3 minutes, flip and place cheese slice on top of patties and cook an additional 3 minutes over medium high heat in a cast iron skillet.
Mix mayonnaise ingredients to make topping.
Mix guacamole ingredients to make topping.
Place toppings & burger on toasted bun and ENJOY!!!