WEEKNIGHT BURGER MEAL SHOW #808

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Red Bean Burgers

Makes 6 servings

Gluten-free option

 

1½ tablespoons plus 2 teaspoons extra-virgin olive oil, divided

1 can (15 to 16 ounces) red kidney beans, drained and rinsed

3 tablespoons ketchup

1/2 teaspoon smoked paprika

1/4 teaspoon sea salt

1 1/2 cups freshly ground vegan whole-grain bread crumbs (from about 3 large slices) (use vegan and gluten-free bread for a gluten-free option)

½ cup gluten-free, quick cooking rolled oats  

4 tablespoons firmly packed, shredded zucchini

 

Preheat the oven to 375 degrees F. Line large, rimmed baking pan with unbleached parchment paper. Lightly coat the parchment paper with 2 teaspoons of olive oil. Put the kidney beans, ketchup, 1½ tablespoons olive oil, smoked paprika and salt into a medium-sized bowl and mash together, using a potato masher or large fork, until most of the beans are mashed. Fold in the bread crumbs, rolled oats and zucchini and stir together with a large spoon to combine.

 

To form a burger, scoop up a rounded 1/3 cup of the mixture, using a measuring cup. Firmly pack the burger mixture into the measuring cup and drop it onto the lined pan. Gently press the burger using a flat spatula to form it into the shape of a burger. Continue in this manner until you have formed a total of 6 burgers. Tent with foil and bake for 18 minutes. Remove the foil and flip the burgers over. Bake uncovered for an additional 10 to 20 minutes, or until the burgers are golden around the edges and firming up. Transfer the pan to a wire rack and let cool 10 minutes. (The burgers will be a bit soft, so handle them carefully.) Serve warm.

 

 

 

Tiny Potatoes with Spicy Mustard Sauce

Makes 4 to 6 servings

Gluten-free

 

SAUCE

3 tablespoons spicy brown mustard

2 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1 teaspoon Italian seasoning blend

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

Dash cayenne

 

POTATOES

2 pounds baby red and/or yellow potatoes, scrubbed with larger potatoes cut in half

 

Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

 

Put the sauce ingredients into a small bowl and stir until combined. Put the potatoes into a large bowl, add the sauce and stir to combine. Arrange the potatoes in a single layer on the prepared baking pan. Bake for 35 to 45 minutes, or until the potatoes are very tender. Put the pan on a wire rack and let cool 5 to 10 minutes. Serve warm.

 

Cucumber, Tomato and Mini-Pepper Salad

Makes 4 to 6 servings

Gluten-free

 

SALAD

1 2/3 cups sliced cucumber (peeling is optional)

¾ cup bite-sized grape tomatoes

¾ cup seeded and sliced orange and/or red mini sweet peppers

2 heaping tablespoons chopped fresh parsley

1 heaping tablespoon thinly sliced fresh basil

 

DRESSING

1 tablespoon extra-virgin olive oil, plus more to taste

1/2 tablespoon balsamic vinegar, plus more to taste

1/8 to ¼ teaspoon sea salt

Freshly ground black pepper, to taste

 

Put the cucumber, tomatoes and mini pepper slices into a medium-sized bowl and gently toss to combine. Put all of the dressing ingredients into a small bowl and briskly whisk to emulsify. Taste and add a bit more olive oil and/or vinegar, if desired. Pour the dressing over the cucumber mixture and stir to coat. Add the parsley and basil and gently toss to combine. Let stand 5 to 15 minutes and serve.

 

Date n’ Rice Cereal Treats

Makes 12 to 16 Treats

Gluten-free

 

1/4 cup maple syrup

1/4 cup plus 1 tablespoon peanut butter

1/2 teaspoon vanilla extract

2/3 cup pitted and finely chopped Medjool dates

2 cups crisp brown rice cereal, (use gluten-free cereal if you are gluten-free)

 

Line an 8-inch square baking pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan. Put the maple syrup, peanut butter and vanilla (see note) into a medium-sized bowl and mix together using a large rubber spatula or spoon. Fold in the dates. Gently fold in the rice cereal.

 

Spread the cereal mixture in an even layer in the prepared pan and press firmly, to make the treats more compact. Cover and refrigerate for at least 4 hours or overnight before dividing into little “bites” (see note). Serve cold. Stored in a tightly covered container and refrigerated, treats will keep for 3 days.

 

Chef’s note: These treats are quite soft and “squishy,” even after they are chilled. If you prefer a firmer treat, add 2 to 3 tablespoons of melted vegan buttery spread to the mixture when the maple syrup is added. Proceed as directed.