Vegetarian Burger

Don’t buy vegetarian burgers anymore. Save a bundle plus use all natural ingredients. They are super easy and tasty to make. The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.

• 1 can (15 ounces) chickpeas, drained and rinsed
• 4 scallions, trimmed
• 2 slices whole wheat sandwich bread
• 1/3 cup peanuts or almonds, unsalted
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh ginger, chopped
• Coarse salt and ground pepper
• 1 large egg
• Olive oil
• 1 tablespoon Dijon mustard
• 1/3 cup light mayonnaise
• Whole-wheat English muffins and lettuce, to serve with burgers

Directions

1. Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
2. Form the mixture into four 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.

:)

Portobello Burgers

Double-Portobello Burgers with Roasted Tomatoes

Ingredients

• 8 portobello mushrooms, stemmed
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 can (28 ounces) plum tomatoes, drained (reserve 3 tablespoons juice) and quartered lengthwise
• 5 garlic cloves, thinly sliced
• 1/8 teaspoon crushed red-pepper flakes
• 4 whole-wheat hamburger buns, split
• 2 ounces sharp provolone cheese, grated
• 3 ounces arugula

Directions

1. Preheat oven to 450 degrees. Arrange mushrooms on a baking sheet, stem sides down, and brush with 1 tablespoon oil. Season with 1/4 teaspoon salt and some pepper. Toss tomatoes with remaining tablespoon oil, the sliced garlic, and crushed red-pepper flakes on a parchment-lined rimmed baking sheet.
2. Roast, flipping mushrooms and stirring tomatoes halfway through, for 25 minutes. Transfer tomatoes to a bowl, and toss with reserved juice.
3. Heat broiler. Toast buns, cut sides up, on a baking sheet for about 45 seconds. Broil mushrooms on center rack for 3 minutes. Flip, and top 4 with cheese, then remaining mushrooms. Broil just until cheese melts, about 1 minute.
4. Sandwich tomatoes, arugula, and mushrooms between buns.

:)