Cheddar Avocado Gains Burger Recipe | Everyday Beast
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In the fitness world, burger can be a dirty word. After all, the fast-food versions of these meat-filled sandwiches are greasy and can have questionable protein sources. Today, I'll show you that a good burger doesn't have to be considered a cheat. Just make it right—and then earn it with your training!
It's time for you to meet the Cheddar Avocado Gains Burger. I'm Rob Smith, and this is the Everyday Beast.
I chose to highlight this recipe to clear up the confusion about burgers once and for all. Most people love hamburgers but reserve them for cheat meals. Truth is, you can have a burger any day of the week, so long as you choose to load it with quality ingredients that fit your macros. I like beef, I like cheese, and I like gains. This dish gives you all three.
Don't let the spices and ingredients lead you to think this is a complicated recipe. It's actually very simple and shouldn't overwhelm you. I want to make sure people know that cooking healthy isn't rocket science. It just takes a trip to the store, a little creativity, and the will to grow. Next time you're tempted by a fast-food burger, think again, and choose gains over gut.
| Ingredients |
93% lean ground beef 1-1/2 lbs.
Egg 1
Garlic powder to taste
Cayenne pepper to taste
Ground black pepper to taste
Avocado 1
Lime juice, 1 lime
Hamburger bun 1
Cilantro to taste 1/4-1/2 cup
Sea salt/kosher salt to taste
Sharp cheddar cheese, shredded 1 oz.
Tomato slices
Onion slices
Prosciutto, cooked
| Nutrition Facts |
Serving size: 1 double-decker cheeseburger
Recipe yields 2 double-decker burgers
Calories 860
| Macros |
Fat 45 g
Carbs 28 g
Protein 73 g
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Soft Vegan Burger Buns- Oil-free, Wheat-free, Gluten-free
Millet Burger Buns
Yeilds 6 buns
2 and 1/2 cups millet flour
2 tsp baking powder
¾ tsp fine sea salt
1/2 tsp baking soda
2 tbsp ground flax
2 and 1/2 cups water
1 tbsp apple cider vinegar
1/3 cup whole psyllium husks
2 tbsp date syrup (optional)
Sesame seeds for topping
In a bowl combine the dry ingredients, except for the psyllium husks. In a separate bowl combine the wet ingredients and the psyllium husks. Let rest for 5 minutes until a gel like consistency is achieved.
Combine the wet and dry ingredients. Wet your hands and add 1/6 of the dough to each section of a bun pan.
Bake in a preheated oven at 325 F for 50 minutes. Remove and allow to cool before cutting.
Enjoy!
BEST Veggie Burger~vegan/gluten free~no weird ingredients
This veggie burger is so tasty, even carnivores will love them! The ingredients are so simple you probably already have them. Original recipe does have gluten, but watch the video to find out how to make them gluten free!
Full printable RECIPE:
INGREDIENTS
50 grams carrot half medium
50 grams celery 1 small stalk
100 grams onion 1 medium
1 clove garlic
1½ teaspoons salt
2 cups quick cooking oats
½ cup whole wheat flour
1 teaspoon Italian herbs dry
½ teaspoon black pepper
1 - 19 fl. oz. can black beans drained but not rinsed
1 teaspoon soy sauce
INSTRUCTIONS
Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic. Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables. Set aside.
In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined. Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.
Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.
When you are ready to cook the burgers, shape the mixture into 6 patties. Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.
Cook low and slow for 15 minutes on each side, checking frequently to prevent burning. By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly. Serve on buns with your favorite condiments.
OVEN FRIES RECIPE:
If you liked this video, you might enjoy these ones too!
VEGGIE MEAT CRUMBLES:
CURRIED DAL:
CHOCOLATE AVOCADO CAKE:
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
********
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So eine leckere Avocado hast du noch nie gegessen! Vorspeisen Rezept in 10 Minuten! Frühstück
Sie haben noch nie so leckere Sandwiches probiert! Sie werden immer wieder nach diesem Rezept gefragt. Ein schnelles Rezept in wenigen Minuten. Die ganze Familie wird dieses Vorspeisen Rezept lieben. Avocado Rezept ist lecker und gesund! Diese Sandwiches schaffen eine festliche Atmosphäre für ein Familienessen. Dies ist ein schnelles und leckeres Snack-Rezept. Dieses Sandwich Rezept kann auch zum Frühstück oder Abendessen zubereitet werden. Mexikanische Verbreitung! So eine leckere Avocado hast du noch nie gegessen! Einfaches Vorspeisen Rezept in 10 Minuten!
Rezept und Zutaten:
Wir bereiten ein schnelles Frühstück vor!
3 Scheiben backen.
Butter.
2-3 Knoblauchzehen.
Brot von beiden Seiten goldbraun braten.
Avocado 2 Stk.
Mahlen.
1 Zwiebel.
2 Knoblauchzehen.
Tomaten 2 Stk.
In kleine Stücke schneiden.
Petersilie.
Zitronensaft.
Salz.
Schwarzer Pfeffer.
Gut mischen.
Das ist alles!
Fertig ist ein schnelles und leckeres Frühstück!
Guten Appetit!
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???? Klicke auf die Glocke um meine neuen Rezepte zu sehen! ????
???? Hebe deinen Finger hoch und vergiss nicht zu kommentieren. ????
???? Ich freue mich und das ist wichtig für den Kanal! ????
???? Teilen Sie dieses Video mit Ihren Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Danke! ❤
#Adelina_kocht #rezept #Avocado #Vorspeisen #Sandwiches
Spicy Mint ‘n' Avocado Veggie Burger Jason Vale Recipe
For more FREE smoothie recipes check out our website -
Now who would have thought that a burger could be healthy AND taste so ridiculously good? They say that seeing is believing but in this case– it's all about the taste of this bad boy. You'll also be pleased to know it is bursting with goodness, from protein-packed mixed seeds, nuts and butter beans, to the creamy goodness of nutrient-rich avocado and the juicy twist of vitamin enriched tomato and zingy lime.
If you were ever a 'burger and fries' kind of person in the past, this is the perfect transition for a much healthier meal that won't leave you feeling 'greasy'. Plus, it's simply perfect with some cheeky sweet potato wedges– so dive right in!
INGREDIENTS
40g almonds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
100g fresh garden peas
100g butter beans
30g fresh mint
1/2 tsp ground cumin
1/2 tsp ground cayenne pepper
1/2 tsp Himalayan rock salt
1 tbsp extra virgin olive oil
1/2 medium avocado
2 gluten free buns
1 beef tomato
1 small romaine lettuce
1/2 tsp black pepper
1 lime
2 wooden skewers
HOW TO MAKE
Prepare: Put the almonds, sunflower and pumpkin seeds in a food processor and blitz until they turn into a 'flour'. Keep a handful of the 'flour' to one side to coat the finished burgers.
Put the peas, butter beans, mint, cumin, cayenne pepper and salt into the food processor and blend into a paste.
Shape: Divide the mixture in half using your (clean!) hands. Make into two burgers. Place the reserved 'flour' on a chopping board or plate, lay the burgers on top and lightly coat both sides.
Freeze: Place in the freezer for 10 minutes to firm.
Heat: Put the oil in a frying pan and pop over a medium heat. Add the burgers and cook for 6 minutes on each side.
Meanwhile: Using a bun, spread the avocado flesh like 'butter' on the buns, if going for the 'no bun' option, simply slice the avocado. Cut the beef tomato so you have two good slices.
Serve: Arrange your burger in any way you choose with the avocado, tomato and lettuce. Push a wooden skewer through the middle and BOOM– your burger is done!!
Got any questions about Jason Vale smoothies or juice recipes? Ask us in the comments below!