Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts

Tuesday, June 7, 2011

Low Carb Portabello Burgers w/ Kidney Beans

Ready for an incredibly tasty burger?

I was too! I'm doing a cleanse - the Advocare 24 Day Challenge - so I haven't been cooking a whole heck of a lot. That's why you haven't seen too many posts from me recently... that and life has been C-C-C-razy!

I've been craving pasta like you wouldn't believe. A visit to the grocery store today for a few needed items, had me gasping over the chip aisle. I prevailed though. Here's a tasty treat that's nutritious, filling and delicious!

I originally found the recipe on e-How and ended up making several adjustments. I can't find it again for reference, but this is a really tasty treat.

1 14 oz can kidney beans, no salt added, drained and rinsed
1 medium carrot
1 cup portabello mushrooms, chopped
1/2 onion
1/2 large orange or yellow pepper (or one whole small), seeded
1 cup panko bread crumbs
1 egg
2 tbsp ketchup
1 tbsp garlic powder

6 small slices tomato
3 large leaves romaine lettuce
horseradish dijon

Using a food processor, shred your carrot. Add the beans and all other ingredients, except the tomato and lettuce.The original recipe calls for the mix to cool for an hour, but I was hungry, so I just split into six patties and broiled for about 5 minutes on each side.

Plate up on half a lettuce leaf, topped with a small amount of horseradish dijon and a small slice of tomato.


Linking this up to:

Miz Helen’s Country Cottage

Sunday, May 1, 2011

Gouda Arugula Grilled Cheese

I recently read that April is Grilled Cheese month. I am not sure if it's true, and haven't looked further to see if it is, but I feel the need to get behind Grilled Cheese month by celebrating!

A few weeks ago, we received a LOVELY bunch of arugula in our CSA box, and I've been eating it in salads and on sandwiches left and right. Yum.

On a recent trip to Costco, I sampled some fantastic Dutch gouda, and of course, had to have it! What a fantastic cheese. What would I do without the sample ladies at Costco? The only reason to consider braving the crowds on a Saturday.

Meet the marriage of arugula and gouda. The flavors play off of each other wonderfully, with a mellow yet flavorful burst of deliciousness.

I've always just used a very thin layer of mayo on the inside of the bread, but recently, K introduced me to a horseradish dijon that adds great flavor to grilled cheese.

Doesn't that gouda look... "gooda"?? Sorry. Couldn't resist!

Layer with arugula, and add in a few gouda crumbles to ensure the cheese achieves a great level of goo.

Put the sandwich together, butter the top and flip upside down in a frying pan on medium heat. Butter the other side and wait for a beautiful brown on the bottom before flipping again.

When you've achieved the color and goo level you prefer, remove from heat, cut in half and serve. Doesn't this look tasty?

It was! Lucy the dog was hovering the entire time, hoping for dropped cheese or leftovers. She really could make a career of being cute. Such is the life of a pampered pet -- she got a slice of gouda! :D

I'm pleased to share this recipe with these hops - find more great inspirations there!

Hearth and Soul Hop at A Moderate Life

Saturday, September 25, 2010

Portobella Black Bean "Salad" Sandwiches

Several years ago I saw a recipe somewhere for Bean and Portabella burgers. I couldn't find the recipe again, but knew that I wanted to make some today. I love mushrooms and I love black beans. Though what I ended up with wasn't burgers, I got some delicious sandwiches. Here is the recipe I created:

Portabella-Bean "Salad" Sandwiches
1 can black beans (no salt added), drained
2 large portabella caps, diced and separated
1 tbsp red wine vinegar
2 large green onions (or 3-4 smaller), diced
2 tbsp garlic powder
1/4 cup flour
6 kaiser rolls
olive oil
white cheddar slices

Basil Dijon Curried Mayo
1/2 cup mayonnaise
1/2 cup dijon mustard
3-4 leaves basil (I used some that I dried this summer)
2 tsp curry powder

(Printable Recipe)

First, brush olive oil onto the split kaiser rolls and grill until toasted. Set aside.

Next, combine the basil leaves, curry powder, mayo and mustard into a food processor and run until well mixed. Set aside.

In a food processor or blender, mix the beans, one portabella cap, the vinegar, 1 tbsp garlic powder and one green onion. This creates your paste.

 Pour the paste into the bowl and add the second portabella cap the second green onion and the rest of the garlic powder. Mix. Add flour to thicken (you may need more).

I fear I didn't drain my beans well enough, because instead of nice patties for burgers (as I intended), I got a delicious gooey mixture, with a consistency not unlike chicken salad.

As K watched me struggle to achieve the right consistency, he said, "You know, you could add some hamburger."

"These are bean and mushroom burgers, K, they're vegetarian."

"Oh, right."

Photo Op

Instead of adding K's suggestion of hamburger, I added more flour. I then pattied and placed on a plate for the photo op. Then, certain that they wouldn't grill quite right, I placed on tin foil. Important - grease your tin foil (I didn't).

He watched, amused, as I valiantly toiled away making gooey patties. "You know, a little meat might make that stick together better. It sticks to itself really well."


"Oh right, vegetarian. Got it."

So he trundled the tin foil tray of patties out to the grill. A few minutes later: "Honey, I need some more tin foil, they're sticking to the bottom."

This should have been my first clue that they would also stick to the top. But no.

Though I had hoped that, in cooking, the patties would thicken up nicely, this was not to be.

We removed the now hot mixture from the tin foil, then spread on the kaiser buns, along with the mayo mix, and served with white cheddar and lettuce.


I built the sandwiches and we sat down to eat. As we ate, we discussed ways to make these more burger-like.

"Maybe more flour."
"Maybe more mushroom."
"Maybe pan frying them."
"Maybe breading and then pan frying."

Then, K pipes up, "How about adding some sausage?"

I just laughed. It was all I could really do. You know your husband comes from meat-eating farmers when..."

At least he agreed that they were absolutely delicious.

I'm linking this post to




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