Cuisinart Griddler Five - Black Bean Veggie Burger

18
Makes about 8 cups
1 medium red pepper (about 6 ounces),
cut into strips 1 to 1½ inches wide
1 medium yellow pepper (about 6
ounces), cut into strips 1 to 1½ inches
wide
1 medium zucchini (about 6.5 ounces),
sliced horizontally into ¼-inch thick
slices
1 small eggplant (about 10 ounces),
sliced horizontally into ¼-inch thick
slices
1 medium red onion (about 10 ounces),
cut into wedges,
keeping root intact
1 bunch asparagus (about 8 ounces),
hard ends trimmed and discarded
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
2 to 3 ounces ricotta salata, crumbled
½ cup pitted Kalamata olives, roughly
chopped
½ cup fresh basil leaves
1. Turn on Cuisinart
®
Griddler
®
. Select Grill and
set to 425˚F.
2. Grill all veggies in batches in the closed
position. They are done once charred with
grill marks and soft. The peppers take about
8 minutes, zucchini 5 minutes, eggplant 6 to 8
minutes, red onion 5 minutes and asparagus
3 to 4 minutes. Once grilled, toss all the
vegetables together with the lemon juice, olive
oil, cheese, olives and basil leaves.
3. Serve immediately.
Nutritional information per serving (based on 8 servings):
Calories 147 (65% from fat) • carb. 11g pro. 3g • fat 11g •
sat. fat 2g • chol. 6mg
sod. 312mg • calc. 60mg • fiber 3g
Black Bean Veggie Burger
Packed with protein and studded with colorful,
vitamin-rich veggies, this burger will be a hit
among meat and non-meat eaters alike. A
Cuisinart
®
Food Processor will make the prep
quick, but it can easily be prepared by hand.
Plate Side: Griddle
Griddler
®
Cooking Position: Open and flat
Makes 6 burgers
1 tablespoon olive oil, plus more to
brush plates
2 garlic cloves, finely chopped
¼ medium to large onion, finely chopped
½ teaspoon kosher salt, divided
Pinch freshly ground black
pepper
1 can (15 ounces) black beans, drained
and rinsed
½ chipotle pepper in adobo, chopped,
plus 1 teaspoon adobo sauce
½ cup water, divided (this is approxi-
mate, you may not need the entire
amount)
1 cup cooked quinoa
½ cup diced carrot
½ cup diced zucchini
¼ cup chopped fresh cilantro
6 hamburger buns
1 avocado, sliced
1. Put the oil in a medium sauté pan set over
medium heat. Once hot, add the garlic, onion
and ¼ teaspoon of salt and pepper. Sauté
until softened and fragrant, about 5 minutes.
Add the black beans, chipotle and sauce,
and enough water to keep the pan from being
dry. Cook until beans are soft enough where
they can be easily mashed, about 10 minutes,
adding additional water as needed to prevent
the pan from going dry.
2. Once beans are soft, add the remaining salt,
quinoa, carrot and zucchini. Add additional
water, about 2 to 3 tablespoons, stir, partially
cover and reduce heat to medium-low and
cook until vegetables are just slightly cooked,
about 5 minutes.
3. Transfer mixture to a Cuisinart
®
Food
Processor fitted with the chopping blade. Add
the cilantro and pulse 4 to 5 times to slightly
mash the mixture.
4. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 375ºF.
5. While Griddler
®
is heating, form burger
mixture into
1
/
3
-cup patties (the mixture may
be too warm to handle. If that is the case,
then allow to rest until slightly cooled).
6. Once preheated, brush the plates with
additional oil and put the prepared patties
onto the hot, oiled griddle. Select the count-
up timer and cook 3 minutes per side. Brush
the tops with additional oil and allow to
cook until bottoms are golden brown and
the burger is just getting firm, about 3 to 4