“Burger” Galore – the healthy way

“Burger” Galore – the healthy way

If you’re a normal human being then you can’t even try and deny that you don’t crave a nice juicy burger on a perfectly toasted bun, topped with avocado, bacon, cheese, whatever it may be! And if you’re a vegetarian, this APPLYS to you as well…there’s a burger out there for everyone! So, recently I’ve had these crazy burger cravings for some odd reason! Instead of going out to order the biggest burger I could possibly find, I decided to make my own version of a healthy “burger”. One option is the classic vegetarian burger; however I’ve adjusted the basic recipe that’s out there. The other option is a quick and easy, protein filled, seafood inspired “burger” that can easily be whipped up in 5 minutes! There’s not even the hassle of taking meat out of the freezer to defrost or spending loads of money on a fresh salmon (as delicious as that would be :/ ) Below are my yummy and nutritious versions of your classic burger. And the best part is I can eat 3 or 4 of these babies 😉 Take that McDonalds Double Whopper!
photo (71)

This is my SPICY Chipotle Sweet Potato and Black Bean Burger on a Open Face Portobello “Bun” below…

*Cooks 3-4 Medium Sized Burgers – To give you an idea, I ate all of them…So I recommend doubling the recipe if you’re serving for two! Then again, I can put back A LOT of food…YOLO

-1 large sweet potato
-½ can of drained black beans
-¼ cup diced onions
-2-3 tablespoons of finely chopped fresh cilantro
-1 glove of garlic finely chopped
-1 tsp ground cumin
-About 2 tsp of Chipotle Pepper depending on how spicy you like your food! (found this at Trader Joes)
-Dash of cayenne pepper
-Dash of ground black pepper & salt
-1 tbsp Coconut oil

Mash everything together in a bowl as pictured below. Then mold them into medium size burgers, not too thin, not too thick. Cook until golden brown.
photo (72)

Cook the portobello mushrooms on separate frying pan from the burgers.

For the bun:
-2 large Portobello mushrooms
-½ tbsp Coconut oil
-Sprinkle of salt and pepper (fry on both sides until softened and slightly browned)
For the Toppings:
-Ice burg lettuce
-Sliced Tomatoes
-Sliced Avocado
-Sundried Tomato Hummus to spread
-Trader Joes Roasted Red Pepper, Eggplant, & Garlic Dip to spread

photo (69)

Now for my Seafood Inspired dish… Salmon and White Bean “Burgers”

*Serves 2 people; makes 8 mini burgers

-1 can of drained pink salmon (in water, no salt added)
-½ can of white kidney beans
-¼ cup finely diced yellow onion
-1 egg white
-Handful of finely chopped spinach
-Chipotle Pepper (from Trader Joe’s)
-1 tsp of paprika/cayenne red pepper
-1 tbsp of coconut oil

Mash everything together in a bowl as pictured below. Then mold them into medium size burgers, not too thin, not too thick. Cook until golden brown.

Optional – Top with:
-Sundried Tomato hummus
-Trader Joe’s Roasted Red Pepper, Eggplant, and Garlic Dip
-Ice Berg Lettuce
-Sliced Tomato
-Whole Wheat/Ezekiel Bread/Whole Wheat Wrap

Now that I’ve tried some simple burger recipes, I’m actually looking forward to find out what more I can with mixing up the recipes, using beans, sweet potato, or canned tuna/salmon as the consistency base! There are so many flavorful options out there and these “burgers” are SO delicious and filling! Not only do these satisfy my burger cravings, but they’re full of protein, good fats (omega-3), healthy carbs, iron, vitamins from the veggie, etc.! What more could you possibly want in a burger? So next time you’re indecisive on a summer night meal, try whipping up a few of these patties! I can guarantee you won’t regret it : )

Make sure to follow me on my instagram account @Eatrunandallinbetween for daily food and fitness postings! : )

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