Best 4 Broccoli Burgers Recipes

HUNGRY-MAN BLOODY-MARY BURGERS AND SPICY BROCCOLI

Steps:

• Preheat the oven to 425°.
• Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
• Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
• Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
• To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
• Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
• Mix thoroughly.
• Score the meat with your hand marking 4 equal portions.
• Form each portion into a large 1-inch thick patty.
• Preheat a nonstick skillet over med-high heat.
• Drizzle oil over the patties and place them into the hot skillet.
• Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins.
• Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
• Serve the spicy garlic broccoli alongside.

BROCCOLI BURGERS

Steps:

• In bowl beat eggs to blend.
• Stir in broccoli, almonds, onion, bread crumbs and water.
• Add salt and pepper to taste.
• On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick.
• Bake at 375°F, turning halfway through cooking until each side is golden brown, about 25 minutes total.
• Serve on buns with mayonnaise and lettuce.

MOLLIE KATZEN-INSPIRED POTATO AND BROCCOLI BURGERS

Steps:

• Bring a medium pot of water to a boil and salt generously. Place broccoli in a strainer and dip into the boiling water for 1 minute, then remove. Rinse with cold water and shake out excess, then drain on paper towels.
• Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a bowl and mash with a fork. The skins will break up in the mash. Stir in broccoli and remaining ingredients except the ground walnuts and oil. Season generously with salt, combine well, taste and adjust seasonings.
• Place ground walnuts in a wide bowl. Scoop out about 1/3 cup of burger mixture and form into a ball (you can moisten your hands to prevent sticking). Roll in the walnuts, then gently flatten into a patty. Place on a plate or sheet pan and continue to shape all of the patties. Refrigerate for 1 hour or longer.
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

CHICKEN & BROCCOLI BURGERS

Steps:

• Mix ground chicken with chopped broccoli and cheese (I used an 8oz bag of the Kraft Crumbles).
• Add Montreal Seasoning and form into burgers. I bake them on a non-stick pan so no oil is needed and they still come out crispy (see photos).
• I topped mine with Franks Red Hot sauce because I love that on my turkey and chicken burgers. My husband used BBQ sauce and said it was really good, so whatever condiment makes you happy, try on these burgers or just have them plain.