• 1/2  medium yellow onion, chopped

 

• 2 cans of black beans

 

• 2 cloves garlic, minced

 

• 3 tbsp. mayonnaise

 

• salt to taste

 

• Freshly ground black pepper

 

• 2 tbsp cooking oil

 

• 4 slices white cheddar

 

• 3 tbsp. ketchup

 

• 4 Hamburger buns

 

• 1 tomato, sliced

 

Method: In a food processor, add black beans, onions and garlic. Once chopped finely, add 2 tbsp of mayonnaise, season with salt and pepper and make 4 patties. On a hot pan, add patties and cook until golden and warmed through, about 5 minutes per side. In a small bowl, whisk together ketchup and remaining mayonnaise. Spread mixture onto bottom buns, then add burgers. Top with tomato, lettuce, cheese.

Lamb Burger

 

• 1/2 c. full-fat Greek yogurt

 

• 1/4 c. crumbled feta

 

• 2 tsp. freshly chopped mint

 

• 1 tsp. lemon juice

 

• Salt to taste

 

• Black pepper

 

• 1 lb. ground lamb

 

• 4 hamburger buns

 

• 1/4 red onion, thinly sliced into rounds

 

• Arugula, for serving

 

Method: In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice along with ground lamb. Season with salt and pepper. Divide ground lamb into 4 equally sized patties. On a hot pan, add the patties and cook until crisp on the outside. Top with the patty, red onion, arugula and add the yoghurt sauce along with patties.

Teriyaki Burger

 

• 1/3 c. teriyaki sauce

 

• Juice and zest of 1 lime

 

• 1 tbsp. sriracha

 

• 4 hamburger patties

 

• Salt to taste

 

• Freshly ground black pepper

 

• 4 pineapple rings

 

• 4 Hamburger buns

 

In a bowl, combine teriyaki sauce, lime juice and zest, and Sriracha. Add burger patties and toss until coated. Let sit 20 minutes. Grill the patties on a hot pan and season with salt and pepper till its cooked completely. Add pineapples and grill until charred. Assemble the burger: Top bottom buns with a patty and pineapple rings, then add top buns and serve.