BEST LAMB BURGER NEAR ME RECIPES

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HOUSTON’S VEGGIE BURGER {COPYCAT RECIPE} - SKINNYTASTE



Houston’s Veggie Burger {copycat recipe} - Skinnytaste image

This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.

Provided by Gina

Categories     Dinner    Lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 18

1 (15-ounce can) black beans (drained and rinsed)
1 teaspoon olive oil
¼ cup chopped onion
1 clove garlic (minced)
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder ((check labels for gluten-free))
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
¼ cup BBQ sauce
1 tablespoon molasses
¼ cup old fashioned oats ((check labels for gluten-free))
1 ¼ cup cooked brown rice
2 tablespoons finely chopped canned beets
1 tablespoon beet juice
1 large egg (lightly beaten)
4 whole wheat 100 calorie hamburger buns (or Gluten-free bun)
Optional toppings: Sliced pepper Jack cheese, (lettuce, tomato, avocado, BBQ sauce, ketchup)

Steps:

  • Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
  • Heat a small skillet over medium heat.
  • When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
  • In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
  • Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
  • Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
  • In a food processor fitted with a metal blade, process oats until fine.
  • Add the oats to the large bowl with the beans, veggies and sauce.
  • Add the rice, beets, beet juice and egg and mix everything until combined.
  • Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
  • Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
  • Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
  • With the spatula, place each patty on a bun and top with your desired toppings.

Nutrition Facts : ServingSize 1 burger w/o cheese, Calories 302 kcal, CarbohydrateContent 56 g, ProteinContent 11 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 47 mg, SodiumContent 815 mg, FiberContent 10.5 g, SugarContent 13 g

TOP SECRET RECIPES | TACO BELL ENCHIRITO COPYCAT RECIPE (IMPR…



Top Secret Recipes | Taco Bell Enchirito Copycat Recipe (Impr… image

Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe copies the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers. With or without the olives. Check out my improved formula for Taco Bell beef in this recipe.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 14

Nutrition Facts : Calories 380 calories

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HOUSTON’S VEGGIE BURGER {COPYCAT RECIPE} - SKINNYTASTE
This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.
From skinnytaste.com
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Total Time 55 minutes
Category Dinner, Lunch
Cuisine American
Calories 302 kcal per serving
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Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe copies the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers. With or without the olives. Check out my improved formula for Taco Bell beef in this recipe.  Source: Top Secret Recipes by Todd Wilbur.
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