Category: Burgers and more

Mushroom Burgers

Mushroom Burgers

We try to stay healthy and eat as many vegetables as possible. Mushroom Burgers are meaty and satisfy that layered burger taste.   Now  you can put these on a bun, but because I breaded them, the bun is optional.  Mushrooms for me have a  special place in cooking.  They bring me back to forests and forging.  My Calabrese nonnis were the masters of mushroom picking.

I loved the smell of the forest in autumn and nonna would pack a special lunch.  We would pick and the tinniest mushrooms made the best pasta.  There is a dish that I cannot replicate because I need to get back into that forest.  They were the little button mushrooms that came in clusters.  Another favourite was what we called “vavuso” which means slimy.  LOL  Most people don’t like those, but to me they are a delicacy.

These are some of the Calabrese mushrooms http://ondacalabra.altervista.org/funghi.htm

Today I don’t go into the forest anymore, but it is the memories that entice me to try new things. I hope you like my mushroom burgers.  You can dress them up your own way by adding or taking away other vegetable to make your burger.

Don’t forget to try https://recipesatmytable.com/healthy-anytime-veggie-burgers/

Ingredients

  • 6 large portabello mushroom caps
  • 1/2 cup of seasoned Italian bread crumbs
  • 1/4 cup of grated Parmesan cheese
  • 2 eggs slightly beaten with 1 tbsp cold water
  • 1/4 cup canola oil
  • Sliced tomatoes
  • Roasted Red peppers
  • Feta Cheese
  • Garlic Mayonnaise

The Process

Brush off your mushrooms with a brush.  Never wash your mushrooms.  

Set up a breading station. 

Dip the Mushrooms into the egg and then the bread. 

Place mushroom in the canola oil and brown.  Remove and place on a paper towel. 

Mushroom Burgers: Recipes At My Table

They get golden brown.  

I add roasted red peppers which I always have on hand.  

Mushroom Burgers: Recipes At My Table

You can’t have a burger without tomatoes.  I also love garlic aioli.  

To top it off I add feta cheese.  

Mushroom Burgers: Recipes At My Table

The perfect mushroom burger.  

Mushroom Burgers: Recipes At My Table

 

Process

 

 

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Braided Meatball Sandwich 

Braided Meatball Sandwich

Why do take-out when you can make my Braided Meatball Sandwich?   These braided sandwiches feed a crowd and are very popular.  Kids love them and your wallet will thank you.  I have leftover meatballs from making my lasagna and I want to switch it up a bit for supper.  Served with a fresh salad, this is the perfect meal for us.  The plus side with only the two of us is that there will be leftovers.  LOL

Everything and anything goes in this sandwich.  I sometimes make my own dough, but today I am using store bought puff pastry.  I have also used crescent rolls to make this.  Along with the meatballs, I sautéed onions, peppers and mushrooms.  I use sliced provolone and I serve the marinara sauce on the side.

Meatballs are very versatile, they are more than little meat rounds over pasta.  Experiment with them to make a variety of meals.  Change-up the meat and texture when you make meatballs.  A great way to make them new again is to experiment with sauces.  I have a wonderful grape jelly sauce that I will share with you later.  A friend of mine makes a spaghetti squash meatball casserole.  The possibilities are endless!!

For some great meatball recipes visit my friend @damianoofbrooklyn on Instagram.  

Ingredients for Braided Meatball Sandwich

  • small meatballs  and for the recipe see:  https://recipesatmytable.com/italian-meatballs/
  • 8 slices of provolone cheese
  • 2 cups sliced mushrooms
  • 1 large onion diced
  • 2 large peppers sliced
  • 2 tbsp olive oil
  • salt and pepper
  • 1 egg
  • 1 tsp Italian seasoning
  • 2 tbsp grated parmesan
  • 1 cup marinara sauce on the side
  • Two sheets of store bought puff pastry  ( you could also use dinner rolls or pie pastry for this)

Process

Fry up the peppers, onions and mushrooms.

I bake my tiny meatballs in the oven.

I unroll the dough and leave it on the parchment paper. Use two 10 X 10 squares.  With a sharp knife  cut strips along both sides of the rectangle. Leave a nice wide corridor down the centre. 

Place the cheese on the bottom.  Follow with the sautéed onions, peppers and mushrooms.

Now place the meatballs.

Overlap the strips all the way down, as if you are braiding hair.  Beat the egg and brush it on the braid.  Sprinkle the Italian seasoning and the parmesan cheese over the braid.

Place in a 400 F oven for 15 minutes. I keep it on parchment paper.

Out of the oven and cooling.

Served with marinara on the side.

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Salmon Burgers

Salmon Burgers

Salmon Burgers are a healthy addition to any lifestyle.   I love a good burger, but always look for a healthier version.  This is a favourite at our table and it is comparable to a hearty beef burger.  Salmon is softer than beef and I cut the salmon using two texture methods.  I finely chop some and puree some.  It took me a while to work the exact amount of breadcrumbs into the mixture and I played with various spices.  You can always adjust spices and vegetable to your needs.  The combination of breadcrumbs and chick pea flour give this salmon burger an extra health kick.

For a sweet treat don’t forget this recipe : https://recipesatmytable.com/chocolate-teriyaki-salmon/

This fresh Atlantic salmon makes perfect burgers.  Use the meat at the tail end to pulse and keep the middle for the chunks.

I like to skin it myself and I use the Gordon Ramsey method.  Go to:  https://www.youtube.com/watch?v=LnhD4znyPrE

Cut 3/4 of it into small cubes.

Pulse the rest until it is creamy.

Everything into the bowl.

Pull everything together with your hands.

Divide into equal parts.  You can make 4 large burgers, but I like smaller ones.

On the plate and into the refrigerator they go.

They hold together nicely.

Very nice grill marks and look at the dill.

Topped with cheese and greens.

The Ingredients

  • use fresh Atlantic Salmon ( about 1 lb)
  • 2 tbsp Dijon mustard
  • juice of 1/2 a lemon and the zest
  • 1 tsp dried dill (fresh if available)
  • 1/4 cup dried onion flakes
  • 1/2 tsp both salt and pepper
  • 1/2 tsp of red pepper chilli flakes (optional)
  • 1/4 cup chickpea flour
  • 1/2 cup plain bread crumbs
  • 1 large egg
  • 1/2 tsp canola oil
  • any greens ( today I use arugula)
  • 1 red onion ( thinly sliced and placed in some water)
  • 1 tsp each of honey, lemon juice and extra virgin olive oil ( dressing)
  • sliced cheese your choice for topping ( optional)

The process

  1. Take 1/4 portion of the fish and puree it in a blender
  2. Cut the remainder of the fish into small cubes
  3. Add the Dijon mustard, lemon juice, dill, onion flakes, salt, pepper, chilli flakes, bread crumbs, chickpea flour and large egg to the salmon.
  4. I use my hands to mix.
  5. Divid mixture into equal patties, about 1/2 inch in size.
  6. I like to refrigerate them for about 4 hours before grilling.
  7. Preheat the grill to medium.
  8. Brush both sides of the patties with canola oil before placing on the grill.
  9. Two to three minutes on each side should do it. ( this will depend on your taste)
  10. Just before pulling them off the grill add some cheese if you like.
  11. To dress the burgers, I top them with any type of greens.
  12. Mix the honey, lemon juice and olive oil and set aside.
  13. Take the onions out of the water.  I do this to remove some of the sharpness from them.
  14. Place burger on a bun, top with onions, then with the greens and drizzle with the dressing.
  15. You can also serve the burger without the bun.

On a plate with fries.

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Healthy Anytime Veggie Burgers Recipes at my table

Healthy Anytime Veggie Burgers

Healthy Anytime Veggie Burgers

Healthy Anytime Veggie Burgers are a great way to eat more plant-based food and your kids won’t know the difference.  The perfect burger has always been about the toppings and the presentation.  This burger has the strength to hold together and tackle even a picky eater.

Growing up I didn’t have a hamburger until I was at least 8 years old.  We had our own version of hamburgers and they were polpettone.  My great-aunt Marietta was the master of these.  I can still remember the smell of these cooking in her home in Calabria.  These are large fried meatballs that we smother with sauce and have mozzarella in the middle.  Once we discovered hamburgers and hot dogs, our parents took us to the counter at the grocery store on Queen street.  On pay day, they would shop and we were treated to non-Italian fare.

Once you experiment, you can come up with your own favourite version of this burger.If you are looking for other veggie burger options I love this blog: http://espruceeats.com/top-most-popular-veggie-burger-recipes-3378630  

Rinse the beans and put them into a food processor.

The bean paste ready to meet the rice and other ingredients.

The eggs, rice, basil, garlic, spices and bread crumbs.

Place 1/2 a cup of mixture into a mould.  I used a 1/4 cup measurement here, that is why you see two lumps.

I press down and make the patties.  This recipe makes 5 patties.

They come out of the mould.

 

If you prefer to eat it on a bun.

Healthy Anytime Vegetable Burger Recipes at My Table

Healthy Anytime Veggie Burgers Recipes at my table
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Healthy Anytime Veggie Burger

Tackle the pickiest eater with this burger. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Healthy Anytime Veggie Burger
Prep Time 30 minutes
Servings 4
Author Renata Solski

Ingredients

  • 1 can bean medley mixed beans
  • 1/4 cup onion flakes
  • 2 cloves minced garlic
  • 1 cup cooked brown rice
  • 1/2 cup bread crumbs
  • 1 tbsp Keg steak seasoning
  • 1 tbsp Worcestershire sauce
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 tsp paprika

Instructions

  1. Drain the beans and pulse in a food processor.

    Combine beans, onion flakes, garlic, brown rice, bread crumbs, eggs, Worcestershire sauce and seasoning. 

    Mix by hand.

    Shape into patties.  I use a patty mould.  

    Refrigerate for at least 3 hours.

    Place a piece of tin foil on the grill.

    Mix olive oil and paprika.

    Brush each side with canola oil and parika. 

    Grill 5 minutes per side.

    Cheese may be added.

    Use salsa, sour cream, pickles, tomatoes and any of your favourite condiments to dress.

    These can be eaten with our without a bun.  


Recipe Notes

These can be frozen easily and hold up in the freezers.

You can also pan fry them by brushing a little olive oil on the pan.  I find the olive oil give that extra crunch to the burger. 

 

 

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