Our family loves Mos Burger. But when we go as a family, it can get pretty costly.So, it's best to use what we have on hand, and make healthy whole wheat buns.Even my daughter's friend loves them.Try them with ready-made hamburgers or other filling of your choice.If you bake the buns without using a circular mold, take extra care when forming them. They're beautiful right out of the oven.As long as you divide the dough evenly into 8 to 10 buns, you should be able to bake them all at once.How about a Big Mac size bun for dad?McDonald's anyone? For 8 to 10 buns' worth. Recipe by Youtank

I didn't have any meat, so I tried making burgers with tofu.If you drain off too much water from the tofu, the burgers won't be soft and fluffy. If the burger mixture is too soft, adjust with katakuriko potato starch flour. These are delicious with teriyaki sauce or ponzu sauce too. Also good with onion and shiso leaves instead of okra! Recipe by Katsurachan

My son always wants to eat big hamburger steaks...And I worry about my husband's health...I don't like things full of meat...So with a single stroke, everyone's considerations are met and settled.If you wash the enoki, make sure to dry them thoroughly. The miso with bring out the flavours of the enoki, and help blend the flavour with the meat. Pulse the food processor for a nice smooth mixture. Let the hamburgers rest in residual heat. This'll allow the juices to settle in the hamburgers. For serving 4. Recipe by Harukomachi

When it’s chilly, I serve my family warm and hearty bowls of this hamburger soup. This is a great dish to make for a crowd, or make it on the weekend and eat it all week. You can also spice it up a bit by adding some chile or cayenne powder.If you have other veggies that need to be used up, this soup is the perfect place to put them. Zucchini, sweet potato, beans? Put ‘em in the pot! You can also serve the soup over leftover rice or pasta.This recipe was modified from the Food Network#GlobalApron - Week 35. Potato, Onion#Dinner #Lunch #Healthy #Autumn #Fall

I took tips from various recipes as reference, and came up with my own version![Tip 1] Knead the meat in 2 batches, kneading it the first time until the meat becomes fluffy.[Tip 2] Make sure to thoroughly remove trapped air pockets when molding the patties (or else they will break apart when cooking).[Tip 3] Pour boiling water into the pan to prevent the temperature of the pan from dropping. For 2 servings (3 hamburgers). Recipe by Annakarenina

June 25th was my husband’s birthday, and I gave him a getaway to a cabin in Gravenhurst (Ontario), about two hours by car from Toronto!It was a surprise — on the same day, I wrote in his birthday card that I was going to kidnap him for two days!! 🤭 I decorated his office with balloons, a Happy Birthday banner, and a birthday card.I got up at 5:30 in the morning to set it all up so he’d get the surprise as soon as he woke up!Of course, there was a barbecue, so on the night of his birthday we made lamb and asparagus for dinner, and the next day for lunch, a couple of burgers, Spanish-style fries, and a corn on the cob!Normally, I like to make the burgers myself, mixing ground meat with egg, garlic, parsley, salt, and breadcrumbs — but this time I bought them because I didn’t have all the ingredients in the cabin.I’ll show you the cabin too 😉… It was amazing!#BBQbites

"The Jucy Lucy." A fantastic hamburger created in Minneapolis at Matt's over 60 years ago.Upon presentation - she ain't much for pretty. But, man is this burger flavorful, super juicy and seriously delicious!Picture this. A piping hot, extra juicy, molten cheese filled garlic beef patty - seated upon extra firm, fresh chilled vegetables. All neatly bedded within soft, yet toasted fluffy buttery garlic buns! Maybe even some grilled onions and mustard and losing the fresh veggies altogether? 🙄 Ahhh! So many possibilities!Serve burgers with side dishes of your choosing. Also, feel free to employ other low melt cheeses. Believe it or not, Velveeta Cheese is a fantastic option. Yup, my name is Michael and I'm a Liquid Gold Digger!We typically grill these burgers but winds were too strong today. Anyway, this dish was brought to you by my youngest culinary students. Once again, excellent work kiddos!

A good hamburger and a good cheeseburger differ in more than just the cheese, the buns are prepared different, thicker size patties, different meat flavorings, different sauces, different toppings, it is cooked differently. Same with quinoa garbanzo burgers. This is my interpretation of an authentic delicious garbanzo bean based hamburger from New York City, called Superiority.Here is how I made it with farm grown and local store bought ingredients.

I roughly diced soy beans in a blender, and mixed them with some okara from handmade tofu that I wanted to use up.Chunky okara gives it a nice texture and can be used as a substitute for ground meat. It can also be stored in the freezer.It's convenient if you roughly chop plenty of boiled soy beans in a food processor, flatten them, and then store them in the freezer.I used this amount of soy beans because they're packaged this way, the okara amount is based on how much leftover I have from making homemade tofu.If you don't have oatmeal, use "fu" (dried wheat gluten), flour, or panko bread crumbs. For 2 servings. Recipe by goodaroro

I used Yammy's recipe from a book called "3-Step Cooking" as a reference to make hamburger patties, and there were lots of requests for patties, so I uploaded this recipe. It really is simple, but they can be served at dinner as juicy hamburgers with no problem.Try making these at least once when it is too much of a pain to cook something. It's really good, and you will all be surprised.You don't have to knead the ground meat. I just used prepackaged hamburgers straight out of the package, placed all of the ingredients on top, and microwaved without using plastic wrap in the original recipe. For those of you worried about the mess, cover with paper towels when microwaving. My microwave is 500 W. Cook 3 patties for 7 minutes at 600 W, 5 minutes at 700 W, 4 1/2 minutes at 900 W, and 4 minutes at 1000 W. Microwave times varies by machine, so adjust accordingly while keeping an eye on it. Recipe by Pokuchan

My family loves hamburger steak simmered in sauce. If you use demi-glace in the simmering sauce, you'll have a restaurant-quality dish!It looks like it takes a lot of effort, but it's actually quite easy.If you buy cheap off-cuts at a butcher or supermarket and ask "Can you grind it up for me?", they will usually do it for you for free. Freshly ground meat is fresher than pre-ground of course, and it looks and tastes better. This is a lot better than buying iffy pre-ground beef! Recipe by kouayaa

I wanted to make it easy for those times when you're really busy, so I didn't sauté the onions first, or soak the breadcrumbs - I just mixed everything together. Usually you put in milk, but water and sake work well in this recipe. Hamburger steaks made carefully are delicious of course, but if you're covering them will lots of sauce, this recipe is just fine.These are rather soft hamburger steaks, since they have lots of onion and breadcrumbs in them. If you cover them with a lid while cooking they will plump up but the meat juices will leak out, so I cook them without a lid. Check for doneness by looking at them from the sides. This method is foolproof, since the parts that have changed color are cooked through. Recipe by Heartful Kitchen Rei