Discover Burgers - My Epicure

EPICURE’S BEST BURGERS
Epicure’s Rancho Bean,
Mushroom and Feta Burger
with Smoky Slaw
Prep Time: 25 minCook Time: 10 min
Makes: 6 servingsCost per serving: $2.34
Eating meatless meals just once a week is
good for your health and our environment.
Burgers:
8 slices whole-wheat bread, toasted, crusts
trimmed
1 Tbsp (15 ml) oil
1 onion, chopped
8 oz (227 g) sliced mushrooms
3 Tbsp (45 ml) Epicure’s Smoky Ranch Dip Mix
2 Tbsp (30 ml) Epicure’s Herb & Garlic Dip Mix
Epicure’s Sea Salt and Epicure’s Pepper, to taste
1 — 14 oz (398 ml) can kidney beans, drained
and rinsed
1 cup (250 ml) crumbled low-fat feta cheese
Slaw:
2 cups (500 ml) shredded cabbage
1 carrot, grated
½ recipe prepared Epicure’s Smoky Ranch Dip
1. Tear toast into small pieces. Whirl in a
food processor until coarse crumbs form.
Set aside.
2. Heat oil in Epicure’s Eclipse ® Coated
Professional Frying Pan over mediumhigh
heat. Add onion, mushrooms and
Epicure's seasonings. Stir often for 6-8
minutes, until mushrooms are soft. Drain
any remaining liquid, as the mixture
should be as dry as possible.
3. Pour mixture into food processor and
add beans. Pulse until combined, but
slightly chunky. Scrape into a bowl and
stir in breadcrumbs and feta. Form into
patties. If you have time, refrigerate
patties a few hours before cooking so
they hold their shape.
4. Heat Frying Pan over medium heat. Add
patties and cook for 5 minutes, then
carefully and gently flip over. Continue to
cook for 5 more minutes.
5. For the slaw, stir cabbage and carrot
with Smoky Ranch Dip. Spoon over
cooked burgers and serve.
Per serving: Calories 330, Fat 16 g (Saturated 4.5 g, Trans 0 g),
Cholesterol 20 mg, Sodium 790 mg, Carbohydrate 32 g (Fibre 7 g,
Sugars 6 g), Protein 16 g
Creative Cooking: For a twist, try Epicure’s
Sun-dried Tomato & Herb Dip Mix or Epicure’s
Pueblo Bean Dip Mix instead of Smoky Ranch
Dip Mix.
Epicure’s Montreal Chicken Burger
with French Onion Sauce
Prep Time: 15 minCook Time: 10 min
Makes: 6 servingsCost per serving: $1.48
Burgers:
1 egg
2 Tbsp (30 ml) water
1 ½ lbs (675 g) ground chicken or beef
2 Tbsp (30 ml) Epicure’s Montreal Chicken Rub
1 Tbsp (15 ml) Epicure’s French Onion Dip Mix
¼ cup (60 ml) dry breadcrumbs
1 red onion, sliced into rings
Sauce:
½ recipe prepared Epicure’s French Onion Dip
1. Whisk egg with water.
2. Place chicken in a large bowl and add
Montreal Chicken Rub, French Onion
Dip Mix and breadcrumbs. Pour egg
mixture overtop.
3. Wet hands to prevent sticking and form
mixture into 6 patties.
4. Grill on the barbecue over mediumhigh
heat with lid closed for 5 minutes.
Flip patties and continue grilling for an
additional 5 minutes. Add onions to grill
for the last few minutes of cooking.
5. Serve topped with grilled onion rings and
dollops of prepared French Onion Dip.
Per serving: Calories 440, Fat 35 g (Saturated 4 g, Trans 0 g),
Cholesterol 140 mg, Sodium 220 mg, Carbohydrate 8 g (Fibre 1 g,
Sugars 1 g), Protein 22 g
Creative Cooking: For a twist, try Epicure’s
3 Onion Dip Mix or Epicure’s Seasoning for
Cheese, Chives & Bacon Dip in the burger mix
instead of French Onion Dip Mix.
EPICURE’S BEST BURGERS
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