Chipotle Black Bean Portobello Veggie Burger

These "burgers" are so good!  The flavors are amazing and they are filling, even without a bun!  I made these as a meal prep, plastic wrapped each cooked burger and refrigerated some and froze the others and they kept very well!  



Serves: 6

Estimated prep and cook time: 30 minutes

  • 2 cups portobello mushrooms, stems and gills removed, cubed small
  • 2 cups black beans, rinsed and drained (you will mash 1 cup and leave 1 cup whole)
  • 1 cup fresh raw broccoli, minced
  • 1/2 cup red onion, minced
  • 1 - 1 1/2 chipotle chili peppers in adobo sauce, minced
  • 3 large eggs, beaten
  • 3/4 cup panko or GF panko (if your patties are still too watery, add extra panko 1 tbsp at a time)
  • 1 tbsp steak seasoning
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 3/4 cup grated Parmesan 
  • avocado oil/olive oil for cooking 


Place 1 cup black beans in a large bowl and mash with a fork or potato masher until it's mostly smooth.  

There are two ways that you can use the mushrooms.  Mushrooms contain a lot of water so the original recipe recommends that you saute the chopped mushrooms for 5-7 minutes in a bit of oil to release the liquid, let cool and then add to the black beans.  I skipped this and just added the chopped mushrooms, raw, to my black beans.  My patties were slightly wet when I was forming them but cooked up perfectly so you can choose which route you want to go.  

Add your cooked or raw mushrooms to your mashed black beans, add 1 cup of whole black beans, minced broccoli, red onion, beaten eggs, panko, steak seasoning, Worcestershire sauce, minced garlic and Parmesan.  Mix well with your hands.  If your mixture feels too watery, add more panko, 1 tbsp at a time, until it reaches the desired consistency.  

Form into 6 patties.  Heat oil over medium-high heat and place patties in, 3 at a time.  Cook for 5 minutes on one side, flip, and cook for an additional 4-5 minutes.  Eat immediately or cool completely, wrap patties in plastic wrap, and refrigerate or freeze to eat later.  

Eat on a bun or a bed of lettuce and top with avocado, tomatoes, salsa, honey mustard or chipotle mayo.  Enjoy!

Recipe adapted from The Kitchen Whisperer 

Smoky Grilled Pineapple Burger

This burger was incredible!  The meat has very few ingredients added to it but the smokiness of the paprika paired with the sweetness of the grilled pineapple was just perfect!  I served this with a Brussels Sprouts Salad with Citrus Vinaigrette and it was a great pairing.  


Serves: 6-8

  • 2 lbs ground beef
  • 1 1/2 tsp smoked paprika 
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 pineapple, peeled and sliced, core removed
  • 1 onion, sliced (use whatever kind of onion you prefer)
  • butter lettuce or other green leaf lettuce
  • optional: cheese slices, sliced avocado, sriracha 


Preheat your grill to medium high.

Combine ground beef, smoked paprika, salt and onion powder to a large bowl.  Mix well with your hands and then form into patties.  You can do this step ahead of time and just place on a bowl and cover with plastic wrap and keep in the fridge until ready to grill.  

Grill burgers to desired doneness and set aside.

Grill pineapple slices for 4-5 minutes on each side.  

You can either top your burger with raw onions or saute them briefly in a pan to soften them up.  

Place your burger on top of a piece of butter lettuce and top with onion, avocado if you wish and grilled pineapple.  



Recipe by Fit Views



Thai Peanut Salad Wrap

These wraps are amazing!  With very short prep I made enough filling for 5 day's worth of lunches!  I stored the salad filling in a tupperware in the refrigerator and just filled and rolled my wrap at lunch time but you could definitely wrap it the night before and have it all ready to bring to work in the morning!  I made this as a vegetarian wrap but you could easily add a little shredded chicken or leave it out of the wrap and enjoy as a salad.  



Serves: 5

  • 3 cups red or green cabbage, shredded
  • 1 1/2 cups carrots, shredded
  • 1 red bell pepper, roughly chopped
  • 1 cup edamame, shelled and cooked (I used frozen edamame that I just let defrost on it's own)
  • 1/2 cup cilantro, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup toasted cashews or peanuts, chopped
  • 1/4 cup creamy peanut butter
  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 5 whole wheat wraps


Combine cabbage, carrots, bell pepper, edamame, cilantro, green onions and cashews/peanuts in a large bowl and toss to combine.

Combine peanut butter, rice vinegar, soy sauce/tamari, lime juice, honey, garlic, salt and red pepper flakes in a small bowl and whisk to combine.  Pour over cabbage mixture and toss well to evenly distribute dressing.  

Lay out your wraps and place a portion of salad mixture in each and roll up.


Thai Chicken Burger

This burger was full of interesting flavors and was amazing on a bed of lettuce with a sweet potato "bun" but you could easily throw it on a burger bun or even in a pita or wrap!  


Serves: 4

  • 1 lb ground chicken
  • 3 green onions, thinly sliced
  • 1 lime, zested
  • 1 jalepeno, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup panko bread crumbs
  • 2 tbsp basil, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 tsp ginger, grated
  • salt and pepper to taste
  • drizzle of olive oil or olive oil spray
  • burger buns or toasted sweet potato rounds 


  • 1 cup broccoli slaw
  • 1/2 cup shredded red cabbage
  • 1 green onion, chopped
  • 1 tbsp basil, finely chopped
  • 1 tbsp mint, finely chopped


  • 1 tbsp creamy peanut butter
  • 1 tsp olive oil
  • 1/2 tsp rice wine vinegar
  • 1/2 tsp low sodium soy sauce or tamari
  • 1/4 tsp fish sauce
  • 1/4 tsp fresh ginger, grated
  • sat and pepper
  • 1/8-1/4 tsp red pepper flakes
  • 2-2 1/2 tsp water


Combine ingredients for slaw in a small bowl.  You can prepare this step ahead of time and cover and refrigerate until ready to eat.  

Combine ingredients for peanut sauce, except for water, in a small bowl and whisk until combined.  Add 1/2 tsp of water at a time, whisk, and continue adding until your sauce reaches the desired consistency.  Store in an airtight container and refrigerate until ready to use.  

Combine ground chicken, green onions, lime zest, jalapeno, garlic, panko, basil, mint, ginger and salt and pepper in a large bowl.  Mix well with your hands.  Separate into 4 portions and form into patties.  You can place these on a plate and cover and refrigerate until ready to eat or cook immediately.  

Before cooking the burgers, pour the sauce over the slaw and mix well to combine.  

Heat a grill pan or heavy bottomed skillet over medium-high heat and spray or drizzle with olive oil.  Add the burgers to the pan and cook for 6-7 minutes on each side.  Remove from heat and put on a bun or bed of lettuce.  Top each burger with 1/4 of the slaw.



Adapted from a recipe by Nutmeg Nanny

Salmon, Bacon and Guacamole Wrap

MMMMM these were good!  Salmon, bacon AND guacamole?!  Doesn't get much better than that!


Serves: 4

  • 1 lb salmon
  • 2 tbsp white or red onion, minced
  • 1 tbsp jalapeno pepper, seeded and minced
  • 1 clove garlic, minced
  • 1 tbsp fresh cilantro, chopped
  • 1 large avocado
  • 1 1/2 tbsp fresh lime juice
  • 1/2 tsp salt
  • 4 sliced thick cut bacon, cooked
  • baby spinach 
  • 4 flour or corn tortillas


Preheat oven to 350 degrees.

Season salmon with salt and pepper and place, skin side down, on a foil lined baking sheet.  Cook salmon for 15-20 minutes, no need to flip.  Remove from oven and remove skin from the back of the salmon filet.  

In a medium bowl, combine chopped onion, jalapeno, garlic and cilantro.  Remove the skin and pit from the avocado, roughly chop and add to bowl with the onion mixture.  Add the lime juice and salt.  Roughly mash and mix with a fork.  

Warm tortillas in the microwave or in a low oven with a wet paper towel over them.  Spread guacamole mixture on the tortilla, place cooked salmon chunks on top and top off with bacon and spinach leaves.  

Roll up and enjoy!

Recipe from Taming of the Spoon

Caprese Chicken Burgers (GF)

These were fresh and flavorful and a great change from your regular beef burger.  

Makes: 4 patties


  • 1 lb ground chicken
  • 1 tbsp pesto
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tomato, sliced
  • 4 thick slices of mozzarella
  • 8-12 basil leaves
  • 4 buns or butter lettuce to use as buns

*Basil Aioli*

  • 1/3 cup plain greek yogurt
  • 1 tbsp mayonnaise
  • 1 1/2 tsp pesto
  • 1 tsp lemon juice
  • pinch of salt and pepper 


Combine ground chicken, pesto, salt and pepper in a large bowl and mix well with your hands.  

Form into 4 equally sized balls and press down to form patties.

Spray grill grates and preheat over medium-high heat.  

Cook the chicken burgers for about 4 minutes on each side or until cooked through.  

While the burgers are cooking, combine yogurt, mayo, pesto, lemon juice and salt and pepper in a small bowl and stir until combined.  

Top burger with mozzarella slices while they are still on the grill.  Once the cheese is melted remove burgers and place on buns or lettuce.  

Top burgers with sliced tomatoes, basil leaves and aioli and enjoy!

Recipe by Recipe Runner


Gouda, Mushroom and Onion Grilled Cheese

I love simple sandwiches that still feel fancy and this one is just that.  

Serves: 4


  • 8 oz baby portobello mushrooms, sliced
  • 1 medium onion, sliced thin
  • 2 tbsp olive oil
  • salt and pepper
  • butter
  • 8 slices of bread or GF bread
  • 1 1/2 cups gouda, shredded
  • *optional* 4 pieces of cooked bacon


Heat 2 tbsp olive oil over medium high heat in a pan.  Add mushrooms and onions and saute for 8-10 minutes or until the onions are translucent and the mushrooms have softened.  Set aside.  

Assemble your sandwiches with shredded gouda, sauteed mushrooms and onion mixture, optional bacon, and bread.  Butter both sides of your sandwich and grill over medium heat.  I love to put a lid over the pan to help the cheese melt.  Grill for about 4 minutes on each side or until the bread has turned golden brown and cheese has completely melted.  


Adapted from She Wears Many Hats

Portobello Mushroom Burger with Avocado Chimichurri Sauce

This has to be one of my favorite meat free dishes that I have ever had.  It's flavorful and hearty and they are made on the grill...I really love cooking on the grill!  The smoked mozzarella is the perfect fit for these burgers and the peppers and onions are the perfect thing to top it off!

Serves 2 (I doubled the recipe but did not double the sauce and there was more than enough)


  • 2 large portobello mushrooms
  • 1 bell pepper, sliced into rings
  • 1/2 red onion, peeled and sliced into rings
  • large handful of spinach
  • olive oil
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 burger buns or 4 large pieces of butter lettuce
  • smoked mozzarella cheese
  • *optional* 2 slices of cooked bacon

*Avocado Chimichurri Sauce*

  • 1 large avocado, peeled and pitted
  • 2 garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 cup flat leaf parsley
  • 1/4 cup fresh basil (you could use cilantro if you prefer)
  • juice of 1 lemon
  • 1 tsp red wine vinegar
  • pinch of red chili flakes


Combine avocado, garlic cloves, olive oil, parsley, basil (or cilantro), lemon juice, red wine vinegar and chili flakes in a food processor.  Blend until smooth and set aside. 

Preheat grill to medium high heat.

Remove stems from portobellos, there is no need to remove the gills.  Drizzle both sides with olive oil, salt and pepper and oregano.  Place on the grill and cook for 10 minutes on each side. 

While mushrooms are grilling, heat a drizzle of olive oil in a pan over medium heat.  Add onions and peppers.  Sprinkle with salt and pepper and saute until peppers and onions soften and begin to blacken, takes about 10-15 minutes.  Remove from heat and set aside.

Add smoked mozzarella to the tops of your portobellos and let melt on the grill.  Remove from grill and assemble burgers on your bun or butter lettuce with your chimichurri sauce, onions, peppers and spinach.  


Adapted from Foodie Crush


Greek Chicken Burger Pita

These have been a favorite of ours for the past few years.  They are simple to make, you can even make the patties a few hours ahead of time and throw them in the fridge until you are ready to grill them.  I often make the tzatziki sauce ahead of time as well if I know I'll be busy in the afternoon. You can really pack these with veggies and make it a full meal all in one.  

Serves: 4


  • Four 6 inch pita pockets (for a gluten free option either use GF pitas or wrap burgers and veggies in large lettuce leaves and dip in tzatziki sauce)
  • 1 lb ground chicken
  • 1/2 cup crumbled feta cheese, plus more for topping
  • 3/4 cup basil, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 large egg
  • romaine lettuce for topping
  • tomatoes for topping
  • sliced cucumber for topping
  • sliced red onion for topped

*Tzatziki Sauce*

  • 1/2 cup plain Greek Yogurt (1 individual cup)
  • 1/2 hothouse cucumber, sliced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • optional: 1/2 tbsp fresh dill 


To make tzatziki sauce, put all ingredients in a food processor and blend until well combined and almost completely smooth.  Set aside until ready to use.

Combine chicken, feta, basil, salt, pepper and egg in a medium bowl and mix with your hands until well incorporated. Form into patties and place on a plate until ready to grill...I just cover with plastic wrap and put them in the refrigerator.  

Spray grill with olive oil and heat over medium high heat.  Grill burgers for 8 minutes one one side, flip and grill for an additional 5-6 minutes.  Remove from heat.

Cut pitas in half, stuff with veggies and burger patties.  Top with feta and tzatziki sauce.  

Open Faced Lox Sandwich

Having lox left over from dinner is never a bad thing!  I love making these super simple open faced sandwiches as a healthy lunch that packs in a lot of veggies and flavor.  


  • salmon lox (click here for recipe)
  • whole wheat bread, toasted (or GF bread or wrap)
  • cream cheese
  • avocado slices
  • thin sliced red onion
  • spring mix
  • basil leaves
  • capers
  • thin sliced tomato
  • thin sliced cucumber
  • lemon slices for garnish


Assemble sandwich and enjoy!

Salmon BLT with Chipotle Mayo

If you like salmon you really must try this sandwich.  The bacon, fresh tomatoes and chipotle mayonnaise really take this sandwich over the top and it really couldn't be easier to make.  I'll say it again, the frozen wild caught salmon filets from Costco are the perfect size for these sandwiches.  The quality and flavor are top notch.   


  • 4 burger size salmon filets (a serving of salmon is generally around 5ozs)
  • olive oil spray
  • salt and pepper to taste
  • 1/4 cup mayonnaise
  • 2 tbsp chopped chipotle peppers in adobo sauce (I like to add both the peppers and the adobo sauce)
  • 6-8 pieces of cooked bacon
  • spring mix
  • sliced roma tomatoes
  • 4 quality hamburger buns (link posted below to my homemade hamburger buns)


Set oven to broil.

Place salmon filets, skin side down, on a baking sheet covered with tin foil.  Spray both sides with olive oil and salt and pepper.  Broil salmon for 5 minutes, flip and broil for another 4 minutes until skin starts to crisp.  You can now easily peel the skin off with a fork.  

Mix 1/4 cup mayo with chopped chipotles and adobo sauce and set aside or refrigerate until ready to use.  

If you want, slice your hamburger buns and place on a baking sheet and broil for a minute or so to crisp them up a bit.

Place salmon filet on a bun and top with bacon, tomatoes, spring mix and chipotle mayonnaise. 

Adapted from Damn Delicious


Homemade Hamburger Buns