Burgers

2 cans (15 oz each) red kidney beans, drained and rinsed
1/2 cup plain dry bread crumbs
1/3 cup thinly sliced scallions
1 large egg
1 Tbsp less-sodium soy sauce
1 tsp ground ginger
1 tsp minced garlic
1 Tbsp vegetable oil

Sauce

1/4 cup light mayonnaise
1 Tbsp horseradish
1 Tbsp sliced scallion
1 tsp less-sodium soy sauce

1.  Mash beans in a medium bowl with a potato masher or fork.  Stir in bread crumbs, 1/3 cup scallions, egg, soy sauce, ginger, and garlic.  When well blended, form into four patties.

2.  Heat oil in a large, nonstick skillet over medium heat.  Cook patties for 3-4 minutes per side until cooked thoroughly.  The internal temperature should reach at least 160 degrees from and instant-read thermometer.

3.  Mix sauce ingredients together in a small bowl.

4.  Serve the burgers on your favorite buns with your favorite veggies!

TIPS:  Wasabi mayo may be substituted for the mayo & horseradish.  Be sure the patties are cooked to at least 160 degrees due to the raw egg that was mixed into the bean mixture.

Ingredients

Directions
Save time and use a food processor to mince your vegetables.In a large nonstick skillet, heat 1/4 cup of chicken broth.Add minced vegetables (onion,pepper,carrot and celery).Cook over medium heat,stirring occasionally,until veggies are soft and moisture has evaporated.You may need to add a little more broth if your veggies aren’t soft.Set aside to cool slightly.

Mash beans (again the food processor will speed this up).Place in a medium bowl and add eggs.Mix well. Add bread crumbs and veggie mixture; mix until thoroughly combined.Shape into patties using BurgerMate.

Cover and refrigerate until chilled,at least 20 minutes (or put in freezer for 10 minutes).In same skillet,heat 1.5 teaspoons of oil.Add 4 patties,sprinkle with garlic powder,and cook over medium heat,turning once,until browned on both sides,and heated through.

Remove patties to plate;keep warm.Repeat with the remaining 1.5 teaspoons of oil and the last patties.

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1 1/3 lb. lean ground beef
1/2 tsp. onion powder
2 Tbsp. teriyaki sauce
2 Tbsp. honey
1/2 cup crushed pineapple, drained
1/2 tsp. salt
1/2 tsp. pepper
4 Kaiser rolls

Ingredients

Basting sauce
1/3 cup crushed pineapple, with juice
3 Tbsp. honey
1/8 tsp. red pepper

Directions
Combine ingredients for basting sauce in microwave-safe glass bowl.Heat in microwave 1 1/2 minutes on HIGH,until mixture is warm.Hold and use for basting during last few minutes of cooking burgers.

For burgers combine all ingredients in medium bowl,mixing lightly but thoroughly. Shape into 4 patties using Burger Mate. Broil patties on rack of broiler pan with surface of beef 2-3 inches from heat for 3/4-inch thick patties.Broil 10-13 minutes,or until internal temperature reaches 160ºF.Or pan broil patties in non-stick skillet approximately 10 minutes, or until internal temperature reaches 160ºF.During last few minutes of cooking, spoon Basting Sauce over patties.(You may also top cooked patties with any remaining basing sauce prior to serving.) Serve on Kaiser rolls.

Ingredients

Directions
Divide pork into four portions and shape into patties using BurgerMate.Sprinkle both sides of patties with seasoned pepper.Grill over direct heat over medium-hot fire 5 minutes per side, turning once,until an instant read thermometer reads 160 degrees F.Serve immediately on buns with favorite condiments.

Ingredients

For coleslaw
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot,shredded coarse
1 small red onion,sliced thin

Directions
Mince all the salmon,then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.Place all the salmon in a large bowl and combine with the egg whites,mustard,bread crumbs,salt,and dill.Form 4 patties using BurgerMate.Place on a medium-hot grill and cook 4 to 5 minutes per side.(To cook on a stove top, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.) Top with Coleslaw, if desired, and serve on the brioche buns.

Make coleslaw
In a large bowl whisk together mayonnaise,vinegar,sugar,and mustard.Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.Coleslaw may be made 4 hours ahead and chilled,covered.

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1 tbsp butter
1 small onion,minced
1 small apple,peeled,cored and minced
1/2 cup dry breadcrumbs
2 tbsp water
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried sage
1 1/3 lb lean ground pork
4 hamburger buns

Directions:

In skillet,melt butter over medium heat.Cook onion and apple for about 4 minutes or until softened.Add half of the bread crumbs,the water and mustard,cook for 1 minute.Add half of the salt,pepper and sage.Shape into 4 very thin patties using hands.Mound apple mixture on top of 4 patties,leaving 1/2 inch border,cover with remaining patties,pressing firmly to seal in apple mixture.

Form into a ball and put into BurgerMate to form final patty.Coat patties with remaining crumbs.Place on greased grill over medium heat.Cook,turning once,for 16 to 20 minutes or until no longer pink inside.Sandwich in buns.

Burgers:
500g lean minced pork
1 ½ cups fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon sweet chili sauce
¼ cup coriander,finely chopped
3 tablespoons sesame seeds
1 tablespoon olive oil

Yogurt Dressing:
½ cup plain yogurt
1 tablespoon lemon juice
1 tablespoon finely chopped mint

To serve:
shredded carrot,watercress,4 pocket or pita breads

Methods:

In a medium bowl place the mince,breadcrumbs,egg,soy,fish sauce,sweet chili sauce and coriander and mix until well combined.Form into patties using BurgerMate and sprinkle with the sesame seeds.Preheat a non-stick frying pan over a medium heat and add the olive oil.Fry the patties for 3 minutes on each side or until cooked through.Place on absorbent paper to drain. In a small bowl combine yoghurt,lemon juice and mint.Serve patties in pita breads with shredded carrot, watercress and a spoonful of minted yogurt.

1 pound ground pork
1 pound Italian sausage,cut loose from casings
1/8 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons olive oil (if cooking on a stove top)
4 onion rolls,toasted
Ketchup (optional)
Sauteed Peppers and Onions

Directions:

In a large bowl, combine the pork,sausage,pepper,and salt.Form 4 patties using BurgerMate. Place on a medium-hot grill and cook 6 to 7 minutes per side.(To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the patties 8 minutes per side.) Serve on the onion rolls and top with ketchup and Sauteed Peppers and Onions, if desired.

3/4 pound andouille,removed from casing
1 pound ground pork
1 rib celery,finely chopped
1/2 green bell pepper,finely chopped
1 small white onion (boiling onion),finely chopped
3 cloves garlic,minced
4 sprigs fresh thyme,chopped and about 1 tablespoon or 1 teaspoon dried thyme
1 teaspoon cayenne pepper sauce,several drops
Coarse salt and black pepper

Special Sauce:
1/2 cup chili sauce
1/4 cup (3 well-rounded tablespoons) mayonnaise or reduced fat mayonnaise
1/4 cup (3 well-rounded tablespoons) prepared sweet red pepper relish

Toppings: lettuce or hearts of romaine, sliced vine ripe tomato,and 5 crusty rolls.

Serving suggestion: Red Bean Salad, Cajun Oven Fries, recipes follow.

Directions:

Cut sausage into large chunks and place in a food processor.Grind sausage into crumbles. Combine ground sausage with pork,vegetables,garlic,thyme,hot sauce and a little salt and pepper. Form mixture into patties using BurgerMate and cook 7 minutes on each side on an indoor electric grill preheated to high.

To cook in a skillet,heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side.

For outdoor grill,cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side,covered.Mix chili sauce,mayonnaise,and sweet relish in a small bowl.

Serve burgers on crusty rolls with special sauce,lettuce,and tomato.Serve with red bean salad and Cajun oven fries.

Burgers:
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 medium onion,grated
2 cloves of garlic,minced
2 teaspoons Asian Barbecue Sauce
1 teaspoon finely chopped parsley
Salt and freshly ground pepper

Dalmatian Slaw:
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 slice garlic
Salt and pepper,to taste
3 cups green cabbage,shredded
1/2 cup purple cabbage,shredded
2 carrots, grated
1/4 cup red onion, finely chopped

Directions:

Burgers:
In large bowl combine ground pork and beef.Add onion,garlic,Asian Barbeque Sauce,parsley, salt and pepper. Mix ingredients using hands,being careful not to over-mix.Shape meat mixture into patties using BurgerMate.Grill and serve with Dalmatian slaw.

Dalmatian Slaw:
In a mixing bowl combine mustard,shallot,vinegar,salt,and pepper.Slowly whisk in olive oil and add slice of garlic.Let vinaigrette sit for 1 hour (remove garlic before adding to cabbage salad). In a large bowl,combine cabbages,carrots,and red onion and toss with vinaigrette until evenly coated. Serve (even better if sits a while).