Southwest Veggie Burgers | Quick & Simple Recipes | Whole Foods Market
Whole Foods Market® Chef Chad Sarno whips up a delicious batch of Southwest Veggie Burgers.
INGREDIENTS:
1 cup cooked brown rice
1 cup cooked no-salt-added black beans, rinsed and drained
1/4 cup diced tomato
1/4 cup diced roasted red bell peppers
1/4 cup shredded carrot
1 cup cooked and mashed sweet potato
1/4 cup chopped fresh cilantro
1 tablespoon no-salt-added chili powder
1 teaspoon ground cumin
3 green onions, finely chopped
3 tablespoons nutritional yeast
2 cloves garlic, minced
1 teaspoon Tabasco or other hot sauce
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Southwest Veggie Burgers | Quick & Simple Recipes | Whole Foods Market
Southwest Burgers
Tip your hat to these southwest burgers! The zesty, grilled flavor your family will love.
Southwestern-Style Turkey Burgers
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Spicy Southwestern-Style Turkey Burgers
Servings: 4
INGREDIENTS
Patties
1 pound ground turkey
⅓ cup red onion, minced
1 jalapeño pepper, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
1½ teaspoons cumin
1 teaspoon smoked paprika
2 tablespoons vegetable oil (for cooking)
Toppings
Sesame seed bun
Shredded lettuce
Sliced tomato
Pepper Jack cheese
Avocado
Chipotle Mayo
½ cup mayonnaise
2 tablespoons canned chilies in adobo
½ lime, juiced
PREPARATION
Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
Lightly wet your hands and use them to shape 4 circular patties about 4 inches in diameter.
Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. NOTE: the turkey burgers must be cooked through. Use a meat thermometer to check each pattie for an internal temperature of at least 165˚F before removing from pan.
Assemble the burgers as desired with bun, lettuce, tomato, cheese, and preferred condiments.
Enjoy!
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MUSIC
Young Professionals
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
Southwestern Burgers!
This recipe was inspired by the Southwestern Burger at T.G.I. Fridays! We had a lot of fun making this video. It isn't quite what you would call chic but this video was kind of spur of the moment!! We hope you enjoy it!
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Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
Wild Planet Foods Southwest Chipotle Tuna Burgers
Recipe by @crepesandbows
Check out these delicious Southwest Chipotle Tuna Burgers, made with Skipjack Wild Tuna and chipotle pepper paste.
Recipe:
2 cans @wildplanetfoods skipjack wild tuna
1 egg
2 tbsp chipotle pepper paste
2 green onions, finely chopped
½ cup shredded sharp cheddar
½ cup panko breadcrumbs
Salt and pepper to taste
Directions:
Mix everything together and refrigerate for ~30 minutes to let the flavors develop.
Using a measuring ½ cup, form cakes and gently round with your hands. Preheat the pan to medium heat, add oil and pan sear until each side is crispy golden brown.
To serve – add some mayo to brioche bun, add lettuce, tuna burger, avocado slices, and pickled onions. I also made sweet potato fries in air fryer to go with it. This tuna burger is so delicious and bursts in flavors. You have to make it. If you want to keep it low carb, omit the brioche bun and serve it as lettuce wrapped tuna burger.