TLT Sandwich

A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.

Continue reading TLT Sandwich on 101 Cookbooks

At this point in time, no other sandwich I make is more requested. Instead of a classic BLT sandwich, I make a TLT – tempeh, lettuce, and tomato. Not an original concept, but my secret is this…every component needs to be over-the-top flavorful. Roasted Tomatoes for TLT Sandwich
My version features chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce and a generous slather of avocado on a thin slice (or two) of great bread. For anyone looking for a hearty, substantial, satisfying, nutritious, and meatless lunch – it’s hard to beat .
Side View of Epic TLT Sandwich
You’ll need to plan ahead a bit to marinate the tempeh and roast the tomatoes, but I promise it’s well worth the effort, and if you make extra you’ll have sandwiches for the week. Tempeh is easy to find in most Whole Foods Markets or natural food stores – here’s a link to another favorite tempeh recipe in case you are interested in other ways of using it.
Side View of Epic TLT Sandwich

I enjoy this TLT sandwich on a big, ultra-thin slice of whole wheat walnut bread – toasted until crisp. You can go the traditional sandwich route, or enjoy it open-faced. And now I’m thinking that miniature versions of these might be great bite-sized party food? 

If you’re game for more tempeh inspiration, don’t miss out on these tempeh recipes. And be sure to pay special attention to this Spicy Tempeh Crumble Bowl, and this Tempeh Taco Salad

Continue reading TLT Sandwich on 101 Cookbooks

Pizza Melts

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They’re fast, easy, and the perfect quick meal!

The post Pizza Melts appeared first on Budget Bytes.

What do you get when a grilled cheese and a pepperoni pizza have a baby? A PIZZA MELT! (Sorry for yelling, I’m excited.) I used to eat these as an after-school snack when I was growing up because they’re super easy and who doesn’t want pizza? But now, decades later, I took this pizza-inspired sandwich to the next level by adding an herby-Parmesan butter to the bread which creates an extra crispy finish. It’s to die for and way better than the pizza melts of my teen years. You’ve got to try it!

A stack of pizza melts cut in half on a plate against a blue background

What Kind of Bread To Use for Pizza Melts

You definitely want to use some sort of sturdy bread for your pizza melt. If you try to use a soft white sandwich bread it just won’t hold up to the moisture in the pizza sauce. I used a sourdough loaf, which gave my pizza melts even more flavor. Something like a rosemary olive oil bread or some homemade focaccia would also be amazing. Just make sure the bread is strong!

What Else Can You Put on a Pizza Melt?

A pizza melt, even in its most basic form (pizza sauce, cheese, pepperoni), is awesome, but if you happen to have some leftover ingredients on hand and you want to throw them on there, go for it! Here are a few ideas:

  • Diced bell pepper
  • Olives
  • Red onion
  • Bacon bits
  • Ham
  • Spinach
  • Mushrooms
  • Feta cheese
  • Banana peppers
  • Sun dried tomatoes

I would caution against using any ingredient that is very wet, like fresh tomatoes or canned artichoke hearts, since this can make the bread soggy.

Use Medium-Low Heat for the Perfect Grilled Cheese

Making a grilled cheese with a perfectly browned exterior and melty-cheesy interior can take a little practice. My trick is to cook over a slightly lower heat. This gives the inside time to warm up before the outside gets too brown or burns. It might take a little more patience, but you’ll get the most perfectly delicious grilled cheese. …or pizza melt. :)

cut open pizza melt being held close to the camera
A stack of pizza melts, cut sides facing camera

Pizza Melt

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They're fast, easy, and the perfect quick meal!
Total Cost $1.11 each
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 451kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp butter, room temperature $0.11
  • 1 Tbsp grated Parmesan $0.11
  • 1/2 tsp Italian seasoning $0.05
  • 2 slices hearty bread $0.44
  • 1/3 cup shredded mozzarella $0.19
  • 1 Tbsp pizza sauce $0.06
  • 6 slices pepperoni $0.15

Instructions

  • Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined. Spread the Parmesan butter over one side of each slice of bread.
  • Flip the bread over so the un-buttered side is facing up. Place half of the shredded mozzarella on one slice of bread. Next, add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese. Place the second slice of bread on top to close the sandwich, butter side facing out.
  • Place the sandwich in a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside. Cut the sandwich in half and serve!

Nutrition

Serving: 1sandwich | Calories: 451kcal | Carbohydrates: 30g | Protein: 19g | Fat: 28g | Sodium: 991mg | Fiber: 3g
Two pizza melts on a plates with bread, sauce, and cheese on the sides

How to Make a Pizza Melt – Step by Step Photos

Herby Parmesan butter in a bowl

Combine 1 Tbsp room temperature butter with 1 Tbsp grated Parmesan, and ½ tsp Italian seasoning. Mix them together until they form a paste.

Buttered bread on a cutting board

Spread the Parmesan butter over one side each slice of bread.

Cheese and pizza sauce added to the bread

Flip the bread over so the un-buttered side is facing up, then top one slice with ½ of the ⅓ cup shredded mozzarella. Add about 1 Tbsp pizza sauce in small dollops over the cheese (that helps make a barrier so the sauce doesn’t soak into the bread and make it too soggy).

pepperoni and cheese added to the sandwich

Next add about six slices of pepperoni, and then top with the remaining shredded mozzarella. Place the second slice of bread on top, buttered side facing out.

pizza melt cooking in a skillet

Cook the pizza melt in a skillet over medium-low heat until it’s golden brown and crispy on both sides and the cheese inside is melted.

pizza melt cut in half on a cutting board

Cut the pizza melt in half and enjoy!

a pizza melt sandwich on a plate with ingredients on the sides

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Pesto Chickpea Salad

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, […]

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I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, it’s so creamy and delicious, and you can eat it a number of ways. Everything about this chickpea salad is my style! 

Originally posted 12-5-2012, updated 6-3-2021.

Pesto Chickpea Salad in a bowl surrounded by crackers

How to Serve Pesto Chickpea Salad

This super simple chickpea salad can be enjoyed several ways. You can serve it as an appetizer with crackers for dipping, like in the photo above, it can be a side dish with dinner, or you can use it as a filling for a sandwich (toasted whole grain bread, a hearty bun, or in a wrap). …Or, if you’re like me, you’ll find yourself just digging into the bowl with a fork. ;)

What Kind of Pesto is Best?

There are a lot of different types of pesto on the market, offering a little something for everyone. If you’re looking for the most budget-friendly, ALDI makes a super affordable basil pesto that I use in a lot of recipes. Today I happened to be shopping at a different store, so I went with Filippo Berio Classic Pesto, which was still pretty affordable and it had a really incredible flavor. Barilla also makes a very affordable pesto. And since pesto is the main flavor in this recipe, you definitely want to go with a pesto that you know you like. 

How Long Does the Salad Keep?

This Pesto Chickpea Salad will stay good in the refrigerator for about four days, making it great for meal prep! 

Soak Your Onions for a Softer Flavor

If you’re sensitive to red onions, here’s a trick that will make life so much more enjoyable. Soak your sliced onions in cold water for about five minutes before adding them to your recipe. The water pulls out that super sharp flavor, leaving a nice mild hint of red onion that will flavor your dish without hurting your stomach. :)

side view of pesto chickpea salad in a bowl, surrounded by crackers

Pesto chickpea salad in a bowl surrounded by crackers

Pesto Chickpea Salad

This creamy and tangy Pesto Chickpea Salad is a quick and easy lunch. Enjoy with crackers, on a sandwich, or on top of a bed of greens.
Total Cost $3.14 recipe / $0.79 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ¾ cup each
Calories 363kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 1/4 cup basil pesto $1.30
  • 1 Tbsp lemon juice $0.06
  • 1/8 tsp freshly cracked pepper $0.01
  • 2 15oz. cans chickpeas $1.10
  • 1/4 cup red onion $0.10
  • 1/4 cup fresh parsley $0.17

Instructions

  • Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl.
  • Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl.
  • Pour the dressing over the chickpeas, parsley, and onion. Stir to combine. Serve as is or slightly mash the chickpeas for a thicker consistency. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 363kcal | Carbohydrates: 37g | Protein: 12g | Fat: 19g | Sodium: 245mg | Fiber: 10g

Love chickpea salads? Check out my Scallion Herb Chickpea Salad

Pesto chickpea salad on a bun with greens

How to Make Pesto Chickpea Salad – Step By Step Photos

Creamy pesto dressing in a bowl being stirred
Start by making the creamy pesto dressing. In a bowl, stir together ¼ cup mayonnaise, ¼ cup basil pesto, 1 Tbsp lemon juice, and ⅛ tsp freshly cracked pepper. 

Chickpeas, parsley, and red onion in a bowl

Rinse and drain two 15oz. cans of chickpeas, then place them in a bowl. Roughly chop about 1/4 cup fresh parsley. Finely dice about ¼ cup red onion (soak for 5 minutes in cold water if you want a milder onion flavor). 

Dressing added to chickpeas in the bowl

Add the dressing and stir to combine. You can either serve the salad just like this, or…

Slightly mashed chickpea salad in the bowl

Or you can slightly mash the chickpeas in the bowl to make it hold together a little more like a potato salad. You can use a potato masher to do this, or just mash some of the beans with a fork against the side of the bowl.

Pesto chickpea salad in a bowl with a cracker dipped into the side

Serve immediately or refrigerate until ready to eat!

close up of pesto chickpea salad on a cracker

So much flavor, so little effort. ;)

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Eggplant Mozzarella Sandwiches

These Eggplant Mozzarella Sandwiches are an easy vegetarian dish with plenty of options for customizing to fit your tastes and budget.

The post Eggplant Mozzarella Sandwiches appeared first on Budget Bytes.

I had a craving for a grilled eggplant sandwich the other day but 1) I don’t have a grill and 2) that sounded like a lot of work, so I made this quick skillet version instead. The resulting Eggplant Mozzarella Sandwiches are a “meaty” combo of sautéed eggplant drenched with marinara sauce, piled high onto a garlic butter toasted bun, then topped off with melty mozzarella cheese. YES PLEASE.

Three Eggplant Mozzarella Sandwiches on a wooden board

What to Serve with Eggplant Mozzarella Sandwiches

These eggplant sandwiches are pretty filling, so I would pair them with something super simple, like a very basic side salad (greens + vinaigrette) to kind of lighten up the plate. Or, if you want something more vegetable-packed, they would be awesome with Marinated Cauliflower Salad, Roasted Asparagus and Tomatoes, Garlic Parmesan Roasted Cauliflower, or Simple Sautéed Vegetables.

Sandwich Sizes and Servings

This recipe makes about 3-4 sandwiches, depending on the size of your eggplant and the size of your rolls or buns. I used hoagie buns that were about 6 inches in length and an eggplant that was about 8-inches long and I was able to make three large sandwiches. If you were to use round rolls, you’d probably get four piled-high sandwiches.

How to Store Leftovers

These sandwiches definitely need to be consumed right when they’re assembled, so if you’re in a smaller household that won’t be eating all three or four sandwiches at once, make sure to store the components separately. Keep the sautéed eggplant with red sauce in its own container and reheat either in a skillet or in the microwave. Butter and toast your bread just before assembly, then add the eggplant and cheese, and briefly heat to melt the cheese.

Mozzarella Options

I used fresh mozzarella because it melts so beautifully and I can get it for a decent price. If fresh mozzarella is not available or not available at a reasonable price, you can use shredded mozzarella instead. Full-fat mozzarella will always melt better than part-skim, but part-skim will work in a pinch.

three eggplant mozzarella sandwiches in a line, angled away from the camera
front view of one eggplant mozzarella sandwich

Eggplant Mozzarella Sandwiches

Total Cost $6.41 recipe / $2.14 each
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 3 to 4 sandwiches
Calories 455kcal
Author Beth – Budget Bytes

Ingredients

  • 1 eggplant (8" length) $1.49
  • 4 Tbsp olive oil, divided $0.32
  • 2 cloves garlic $0.16
  • 1 tsp Italian seasoning $0.10
  • 1 cup marinara sauce $0.50
  • 1/2 tsp salt $0.02
  • 4 rolls $1.53
  • 1 Tbsp butter $0.11
  • 1/4 tsp garlic powder $0.02
  • 4 oz. mozzarella $2.00

Instructions

  • Cube the eggplant into ½-inch cubes. Mince the garlic.
  • Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, then add the cubed eggplant and Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).
  • Add the marinara sauce to the skillet with the eggplant, stir to combine, then heat through (3-5 minutes). Taste and season with salt (about ½ tsp).
  • Preheat the boiler on your oven and make sure the oven rack is positioned in the middle. Combine the second 2 Tbsp olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt the butter, then stir to combine.
  • Place the buns on a baking sheet, cut sides up. Brush the butter and olive oil mixture over the cut surfaces of the rolls. Bake under the broiler for about 5 minutes, or until they are just barely golden brown (watch them closely as broilers can vary).
  • After removing the rolls from the oven, switch the setting from broil to bake (350ºF). Pile the eggplant mixture onto the toasted rolls, then top with mozzarella. Return the sandwiches to the hot oven and bake for about 5 minutes more, or until the mozzarella is melted. Serve hot!

Nutrition

Serving: 1sandwich | Calories: 455kcal | Carbohydrates: 44g | Protein: 14g | Fat: 26g | Sodium: 1110mg | Fiber: 6g
front view of one eggplant mozzarella sandwich

How to Make Eggplant Mozzarella Sandwiches – Step by Step Photos

Cubed eggplant

Cube one eggplant into 1/2-inch cubes. Mince two cloves of garlic.

Minced garlic in oil in a skillet

Add 2 Tbsp olive oil to a large skillet and heat over medium. Add the minced garlic and sauté for 1-2 minutes.

Cubed eggplant in the skillet with Italian seasoning

Add the cubed eggplant and 1 tsp Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).

Marinara sauce being added to sautéed eggplant in the skillet

Once the eggplant is soft, add 1 cup marinara sauce.

Finished eggplant with marinara in the skillet

Stir to combine the eggplant and sauce, then heat through. Taste and season with salt (about ½ tsp).

Garlic butter and oil being brushed onto rolls

Preheat the broiler on your oven and make sure the oven’s rack is in the middle position. Place your buns or rolls on a baking sheet, cut side up. Combine the remaining 2 Tbsp olive oil, 1 Tbsp butter, and ¼ tsp garlic powder. Microwave for 15-30 seconds, or until melted, then stir to combine. Brush the butter and oil mixture over the cut surface of the rolls.

Eggplant mixture being spooned onto toasted rolls

Toast the rolls under the broiler for about 5 minutes, or until they are barely golden brown. Watch them closely, as broilers can vary quite a bit. Once toasted, switch the oven’s setting from broil to bake (350ºF). Spoon the eggplant mixture onto the rolls.

sandwiches topped with mozzarella

Top the eggplant mixture with mozzarella (about 1 oz. per sandwich).

Baked eggplant sandwiches on the baking sheet

Return the sandwiches to the oven and bake for a few minutes more, or until the mozzarella is melted.

Eggplant sandwiches ready to serve

Serve the eggplant mozzarella sandwiches while they’re still hot! (I added a little chopped parsley for color, but it’s not needed for flavor)

three stacked eggplant mozzarella sandwiches on a wooden board

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Low-Yolk Egg Salad

This easy, low-yolk egg salad is made with a mix of whole eggs and egg whites with a little mayo and scallions. Serve this on your favorite whole grain bread, in a wrap or lettuce wrap. Low-Yolk Egg Salad Don’t get me wrong, I love egg yolks and eat them all the time in me […]

The post Low-Yolk Egg Salad appeared first on Skinnytaste.

This easy, low-yolk egg salad is made with a mix of whole eggs and egg whites with a little mayo and scallions. Serve this on your favorite whole grain bread, in a wrap or lettuce wrap.

Half Yolk Egg Salad
Low-Yolk Egg Salad

Don’t get me wrong, I love egg yolks and eat them all the time in me egg salad! But when I’m counting macros, and looking for ways to get extra lean protein, using half the yolk does the trick. More egg salad recipes you might enjoy are Classic Egg Salad, Chickpea Egg Salad, Asparagus Egg and Bacon Salad with Dijon Vinaigrette, and Avocado Egg Salad.

(more…)

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Mediterranean Turkey Burgers

Ground turkey can be kind of, well, boring if you don’t dress it up right. That’s why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and color. And instead of the ketchup and mustard treatment, these juicy burgers get a homemade lemon dill yogurt sauce, crunchy slices […]

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Ground turkey can be kind of, well, boring if you don’t dress it up right. That’s why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and color. And instead of the ketchup and mustard treatment, these juicy burgers get a homemade lemon dill yogurt sauce, crunchy slices of cucumber, and a few slivers of red onion. If you’re looking to change up your burger game, these Mediterranean Turkey Burgers are it!

Originally posted 3-26-2011, updated 4-9-2021.

Overhead view of a mediterranean turkey burger, top bun off, on a paper lined plate next to cucumber salad

Can the Turkey Burgers be Grilled?

Yes, you can definitely grill these burgers instead of cooking them in a skillet. An outdoor grill or even an indoor countertop grill, like a George Foreman grill, will work great.

Why 19 oz. of Ground Turkey?

I’ll never understand why, but some brands sell ground turkey in 19 oz. packages instead of one-pound packages (if you work in that industry and know why, please let me know). If you can only find a one-pound package of ground turkey, you can still make this recipe. I wouldn’t adjust any other ingredients, just make four patties instead of five and they’ll be a little extra flavorful. 

What to Serve with Mediterranean Turkey Burgers

Since I had a half cucumber and red onion leftover from the recipe, I used them to make a small batch of my Super Fresh Cucumber Salad. It’s the perfect light side to these burgers. You could also serve them with something like Steak Fries, Mediterranean White Bean Salad, Quinoa Tabbouleh, or a simple green salad (mixed greens, tomatoes, and a vinaigrette). 

Can I Use Fresh Spinach?

Yes, you can use fresh spinach in this recipe instead of frozen, if you prefer. I suggest chopping the spinach until it’s in small pieces so it’s easier to mix into the meat. You may also want to sauté it briefly in a skillet to get some of the water out. You’ll want about ¼ cup once sautéed.

Side view of a closed Mediterranean Turkey Burger on a paper lined plate

 

Overhead view of an open faced Mediterranean Turkey Burger on a paper lined plate with cucumber salad on the side

Mediterranean Turkey Burgers

Spinach, sun dried tomatoes, feta, and a dilly yogurt sauce make these Mediterranean Turkey Burgers full of flavor and color.
Total Cost $10.18 recipe / $2.04 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 5
Calories 396.62kcal
Author Beth - Budget Bytes

Ingredients

Lemon Dill Yogurt Sauce

  • 1/2 cup plain Greek yogurt $0.50
  • 1/2 Tbsp lemon juice $0.03
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp dried dill $0.02
  • 1/8 tsp salt $0.02

Turkey Burgers

  • 19 oz. ground turkey* $3.89
  • 1/4 cup sun dried tomatoes $0.83
  • 1/4 cup minced red onion $0.08
  • 2 oz. frozen spinach (1 cup when frozen) $0.25
  • 1/4 cup crumbled feta $0.57
  • 1 tsp dried oregano $0.10
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1 Tbsp cooking oil $0.04

For Serving

  • 5 hamburger buns $3.04
  • 1/2 cucumber, sliced $0.75

Instructions

  • Make the lemon dill yogurt sauce first. Stir together the Greek yogurt, lemon juice, garlic powder, dried dill, and salt. Refrigerate until ready to use.
  • Prepare the add-ins for the turkey burgers. Finely chop the sun dried tomatoes, mince or finely dice the red onion, crumble the feta, and then thaw and squeeze all the moisture out of the frozen spinach (2 oz. will be about 1 cup when frozen, ¼ cup when thawed and squeezed dry).
  • Add the ground turkey, sun dried tomatoes, red onion, feta, spinach, dried oregano, garlic powder, and salt to a bowl. Mix the ingredients together until evenly combined.
  • Divide and shape the turkey mixture into five burger patties. Make them flatter and wider than usual because they will shrink up and in as they cook.
  • Heat ½ Tbsp cooking oil in a skillet over medium. Once hot, add three of the turkey burgers and cook for 5-7 minutes on each side, or until browned and cooked through. Repeat with the remaining cooking oil and the rest of the burger patties.
  • To serve, smear some of the lemon dill yogurt sauce on a bun. Add a turkey burger, some sliced cucumber, and sliced red onion, then enjoy.

Notes

*I used 93% lean ground turkey

Nutrition

Serving: 1burger | Calories: 396.62kcal | Carbohydrates: 32.58g | Protein: 30.8g | Fat: 16.16g | Sodium: 602.96mg | Fiber: 2.32g

Close up side view of a mediterranean turkey burger, open-faced

How to Make Mediterranean Turkey Burgers – Step By Step Photos

lemon, garlic powder, and dried dill being stirred into yogurt

Make the lemon dill yogurt sauce first, so the flavors have a little time to blend. Stir together ½ cup Greek yogurt, ½ Tbsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and ⅛ tsp salt. Refrigerate the sauce until ready to use. And yes, you can use plain non-Greek yogurt if needed, it just makes a less thick sauce. :)

Chopped burger add-ins on a cutting board

Prepare the burger add-ins. Chop about ¼ cup sun dried tomatoes (I use the dry pack, not the kind packed in oil), mince or finely dice ¼ cup red onion (save the rest to slice and place on the burgers), crumble 1 oz. feta (about ¼ cup), and thaw then squeeze all the moisture out of 2 oz. frozen spinach. The spinach is about 1 cup when frozen, ¼ cup after it has been thawed and squezed dry.

Ground turkey and burger add-ins in a bowl

Place 19 oz. ground turkey, sun dried tomatoes, red onion, feta, spinach, 1 tsp dried oregano, ¼ tsp garlic powder, and ¼ tsp salt in a bowl (sorry, I forgot the oregano, garlic powder, and salt until after the photo was taken).

Turkey burger mixture in the bowl

Mix the ingredients into the ground turkey until it’s all evenly mixed.

Shaped Turkey Burgers on an orange cutting board

Divide and shape the meat mixture into five burger patties. Make the patties thinner and wider than you’d expect because they do shrink up and inward as you cook them.

Three cooked turkey burgers in a skillet

To cook the burgers in a skillet, add ½ Tbsp cooking oil to a skillet and heat over medium. Once hot, add a few of the burger patties and cook on each side for 5-7 minutes, or until well browned and cooked through. Repeat with the second half of the oil and the remaining burger patties.

Overhead view of an open faced Mediterranean Turkey Burger on a paper lined plate with cucumber salad on the side

To serve, spread some of the lemon dill yogurt sauce on a bun, add a cooked burger patty and a few slices of cucumber and red onion. Enjoy!

Greek Turkey Burgers are a healthy mix of ground turkey and Mediterranean flavors. BudgetBytes.com

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Hearty Black Bean Quesadillas

These super tasty Black Bean Quesadillas have been a runaway Budget Bytes hit since they were first posted in 2012. The spicy mix of cheese, beans, corn, cilantro, and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in some cool sour cream or salsa. Make up an entire batch and freeze some for […]

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These super tasty Black Bean Quesadillas have been a runaway Budget Bytes hit since they were first posted in 2012. The spicy mix of cheese, beans, corn, cilantro, and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in some cool sour cream or salsa. Make up an entire batch and freeze some for later!

Originally posted 2-19-2012, updated 1-12-2021.

A stack of black bean quesadillas on a tray with a dish of sour cream behind them

Why I’m In Love with These Quesadillas ❤️

I love these quesadillas for three reasons:

  • they’re bursting with flavor
  • incredibly EASY to make 
  • perfect for the freezer!

Students and other busy people take note: this recipe is perfect for you!

I called them “hearty” black bean quesadillas because they are surprisingly filling. I hastily ate two and then promptly felt like my belly was not just full, but full-full. This is one of those vegetarian recipes that meat-eaters won’t feel deprived when eating. Promise.

How to Freeze Hearty Black Bean Quesadillas:

Just fill and fold your quesadillas, but before you cook them, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer. When you want to eat one, take a quesadilla out of the freezer and reheat it slowly over medium-low heat until the outside is crispy and the inside has melted. Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns.

Or, for a faster method, microwave from frozen for 30-60 seconds, or until the inside is thawed, then finish in a skillet to crisp up the outside and melt the cheese on the inside. 

What Kind of Taco Seasoning to Use

To make these black bean quesadillas super fast and easy, you can use a packet of store-bought taco seasoning. Or, if you have a well-stocked spice cabinet, you can use my homemade taco seasoning recipe

black bean quesadillas layered on a serving tray, sprinkled with cilantro

A stack of black bean quesadillas on a serving tray

Hearty Black Bean Quesadillas

These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!
Total Cost $4.70 recipe / $0.47 per quesadilla
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 quesadillas
Calories 289.24kcal

Ingredients

  • 1 15oz.can black beans $0.49
  • 1 cup frozen corn $0.20
  • 1/2 cup red onion $0.22
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro (about ½ cup chopped) $0.20
  • 2 cups shredded cheddar cheese $1.69
  • 1 batch taco seasoning* $0.67
  • 10 flour tortillas (7-inch diameter) $2.00

Instructions

  • Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
  • Finely dice the onion, mince the garlic, and roughly chop the cilantro.
  • Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
  • Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
  • To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Video

Notes

* I used my homemade taco seasoning here, but you can use a store-bought packet of taco seasoning if needed.

Nutrition

Serving: 1quesadilla | Calories: 289.24kcal | Carbohydrates: 34.29g | Protein: 12.19g | Fat: 11.58g | Sodium: 833.43mg | Fiber: 5.29g

Scroll down for the step by step photos

Overhead view of black bean quesadillas on a serving tray with a dish of sour cream

 

How to Make Black Bean Quesadillas – Step By Step Photos

Corn and black beans in a bowl
Add 1 cup frozen corn (no need to thaw) and one 15oz. can of black beans (drained) to a large bowl.

Onion, garlic, and cilantro added to the bowl
Next, finely dice about ½ cup red onion, mince one clove of garlic, and roughly chop about ¼ bunch fresh cilantro. These ingredients are super flexible, so you don’t need to be exact on the measurements. 

Taco seasoning spices in a small wooden bowl

You can use either one packet of store-bought taco seasoning, or make your own using my Homemade Taco Seasoning recipe. 

Cheddar and taco seasoning added to the bowl
Add the taco seasoning and 2 cups shredded cheddar cheese to the bowl. The cheese is the “glue” that holds the quesadillas together.

stirred quesadilla filling in the bowl with a fork
Stir the ingredients until everything is mixed. 

A tortilla being filled with the bean and cheese mixture
Now it’s time to stuff the quesadillas. You’ll need about 10 7-inch diameter flour tortillas for these quesadillas (the tortillas I had today were slightly larger so my quesadillas ended up being a bit thinner). Place a half cup of filling in each tortilla and fold it over. You can either cook them or freeze them at this point (see instructions for freezing in the post above the recipe).

quesadillas cooking in a skillet
To cook the black bean quesadillas, place the quesadilla in a skillet over medium heat and cook on both sides until golden brown, crispy, and the filling has melted. I don’t use any sort of oil or butter, but you certainly can if you want more of a fried finish to the quesadillas.

cut quesadillas on a cutting board
Slice then serve! You can slice each quesadilla into two or three pieces. I find that if I cut starting on the outside edge going in toward the center fold, I get less of the filling oozing out. A pizza cutter also works great!

Overhead view of cut black bean quesadillas on a baking sheet

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Classic Tuna Salad

With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in […]

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With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in a cafeteria. I’ve got a classic tuna salad recipe below, a few tips for making a good tuna salad with plenty of flavor and texture, plus a few modifications to make it your own. So let’s go get it!

Tuna salad on a piece of bread with baby greens, a second piece of bread on the side.

What Makes a Good Tuna Salad?

I think tuna salad gets a bad rap for being gloopy, bland, and smelly. But it doesn’t have to be (well, I’m not sure I can do much about the smell). To make a good tuna salad you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture, something to chew on. No more bland mush.

What Type of Tuna to Use:

There are several canned tuna varieties to choose from, depending on your needs. “Chunk light tuna” is probably the most common and one of the less expensive options. Chunk light is smaller pieces and may appear a little shredded. “Solid albicore” is more expensive, but you’ll get nice big solid chunks of fish that will give your tuna salad more texture, and it can be a little less smelly. For more canned tuna language defined, check out Tuna Terms You Need to Know from Cooks Illustrated (they have great photos, too).

As for whether you should get your tuna packed in oil or water, that is a personal choice. Oil pack will give you a richer tuna salad, while water pack will give you a less caloric tuna salad. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

Tuna Salad Dressing:

To give my tuna salad dressing flavor, I make sure to add in a little lemon juice to brighten it up and cut through the heaviness of the mayonnaise. I add a couple sliced green onions to add a little savory layer of flavor, and plenty of freshly cracked black pepper for a pop of flavor. They’re small additions that add up to a big difference in flavor.

Add Texture:

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest of the tuna salad as you chew (mushy is boring). Here are some other ingredients you can add in to your tuna salad for texture:

  • sunflower seeds
  • shredded carrots
  • pickle relish
  • shredded radish 
  • olives
  • capers
  • dried cranberries
  • white beans
  • hard boiled eggs

How to Serve Tuna Salad

The recipe below is for the tuna salad only (not the sandwich fixings) because there are several ways you can serve tuna salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve your tuna salad sans-bread, over a bed of greens, as an actual salad. Sometimes I eat it with just some crackers or celery for dipping, or you can stuff it into a pita or tortilla as a wrap. Lots of options, all delicious!

Classic tuna salad in a bowl with bread and lettuce on the sides

 
Classic tuna salad in a bowl with bread and lettuce on the sides

Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious tuna salad packed with flavor and texture! Perfect for brown bag lunches.
Total Cost $5.20 recipe / $1.30 serving
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 1 cup each
Calories 462.38kcal
Author Beth - Budget Bytes

Ingredients

  • 2 12oz. cans chunk light tuna in water $3.98
  • 1 cup diced celery (about 2 ribs) $0.35
  • 1/4 cup chopped walnuts $0.30
  • 2 green onions, sliced $0.12
  • 1/2 cup mayonnaise* $0.40
  • 1 Tbsp lemon juice $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
  • Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
  • Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

Notes

*I like my tuna salad a little on the "dry" side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 462.38kcal | Carbohydrates: 2.85g | Protein: 41.98g | Fat: 31g | Sodium: 1215.78mg | Fiber: 4.55g

A classic tuna salad sandwich front view with sandwich fixings in the background

How to Make Classic Tuna Salad – Step by Step Photos

Classic Tuna Salad ingredients in a bowl

Drain two 12oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop 1/4 cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stirred tuna salad in the bowl

Stir the ingredients to combine, then serve, or refrigerate up to four days. I do like my tuna salad a little bit dry, so if you prefer you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

Tuna salad sandwich next to a tray with sandwich fixings

Serve your tuna salad as a sandwich, a salad (over a bed of greens), with crackers and vegetables for dipping, or stuffed into a pita or tortilla/wrap!

The post Classic Tuna Salad appeared first on Budget Bytes.

Grillable Tofu Burgers

Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers.

Continue reading Grillable Tofu Burgers on 101 Cookbooks

Wayne calls this the “1996 Veggie Burger.” It’s basically an old-school hippie burger. I love them for a few reasons. First, they’re grill-able. Second, they’re made from ingredients I understand – organic tofu, seeds, nuts, eggs, spices, and breadcrumbs. And third, they’re endlessly adaptable by switching up the spices & your burger toppings.
A Grillable Tofu Burger Recipe

The Recipe

On the cooking front, I’ve been cleaning out some drawers. Primarily going through old magazine clippings (which is part of the reason I’ve been featuring more magazine inspired recipes than usual). I’ve been finding lots of gems, and these tofu burgers jumped out at me. I’ve adapted them from a reader contributed recipe that ran in the October 2004 issue of Sunset Magazine. The recipe was sent to Sunset by Jeremy Wolf of San Francisco, and I enjoyed them so much! They were impossibly easy to make, relying on the “throw everything in the food processor” technique, and called for a quirky mix of ingredients ranging from tofu, seeds, and nuts, to mustard, cumin, and mushrooms. In the years since, I’ve done a lot of variations, and I’ll talk through a few of them below.

I will say, I suspect you’ll be tempted to tweak the seasonings, and you should! But here’s my advice. Don’t skimp on the cumin or mustard, you need some assertive flavors to kick in – keep in mind you’re dealing with ground tofu and eggs as a burger base. Whatever you do think bold!

Ingredients in Food Processor for Tofu Burgers

Tofu Burgers – How To Cook Them

One of the great things about these is you can cook them a number of ways. You can use a skillet, you can grill them, or you can bake them. The main thing you need to do is blend the mixture to a smooth-ish consistency. Then firmly shape and press the mixture into firm patties. I call for the firmest tofu you can find (extra-firm), but each tofu brand has a different quantity of water in it. If your mixture is too wet, simply blend in more breadcrumbs 1/4 cup at a time, and go from there. The mixture also firms up as it sits, so keep that in mind. You can let it rest for 10 minutes or so before shaping if you have the time.
A Grillable Tofu Burger Recipe

Tofu Burger Variations

A number of people have attempted to make these without the egg. I haven’t tested that version yet, but here’s are a few notes from the comments. From Lisa,”For the vegan, I reserved part of the batch before adding eggs, and put in a tablespoon of almond butter as a binder, plus a little extra breadcrumbs.” Jacqui says,”…although I was out of eggs, so I used 2 T of chia seeds mixed with 6 T of water as a replacement. Worked great!”

For a gluten-free option Lisa commented with this brilliance, “I make something similar to these and use masa harina instead of breadcrumbs for a gluten-free option… it definitely gives it a “southwestern” twist, and is SO delicious.”

Cooking Tips

If you’re nervous about the patties falling through grill grates, Judith says,”…my husband was in charge of the grill, started out on aluminum foil, we thought they might fall through the grates, he ended up putting them right on the grates (they firmed up while cooking on the foil for a bit) and they were wonderful!”

Enjoy!!

Continue reading Grillable Tofu Burgers on 101 Cookbooks

Black Bean Burgers

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant […]

The post Black Bean Burgers appeared first on Budget Bytes.

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant veggie burgers for me!

Originally posted 1-23-2011, updated 7-28-2020.

Side view of a black bean burger with toppings in the background

How Many Burgers Does This Recipe Make?

This recipe makes six decent-sized black bean burgers. And don’t worry, if you can’t eat all six within a few days, they’re freezer friendly! Note: The recipe and price breakdown below are for the burger only. Everyone likes something different on their burger, so I decided not to include buns and toppings in the recipe or price breakdown. 

How to Freeze the Black Bean Burger Patties?

Since I cook for just myself, I cooked two of my patties and froze the rest. Just wrap the raw patties in plastic wrap and then place them in a zip top freezer bag. To cook later, thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described in the recipe below.

What Toppings are Good on a Black Bean Burger?

I went with traditional mustard, tomato, lettuce, and red onion, but you could really have a lot of fun with the toppings. You could do a southwest spin and add some chipotle mayo, cheddar cheese, and jalapeños. Or how about a BBQ version with BBQ sauce and pepper jack cheese? A few avocado slices with any of the above themes would also be really nice. And you definitely need to try some Comeback Sauce on there!

Black Bean burgers on a tray with buns, toppings, ketchup and mustard.

Are These Black Bean Burgers Spicy?

Despite having sriracha as one of the ingredients, I don’t find these black bean burgers to be spicy at all. The sriracha just adds another subtle layer of flavor. If you want your black bean burgers to be spicy, simply double the sriracha, or add a jalapeño to the food processor when you’re processing your ingredients together.

Do I Have to Use a Food Processor?

You can make these black bean burgers without a food processor, but it’s a whole lot easier with one. :) To make the black bean burgers without a food processor, just finely mince the red onion, garlic, and sriracha by hand. Mash the black beans by hand (either with a fork or with a potato masher), then stir everything together by hand. 

Can I Bake Them?

I don’t suggest baking the black bean burgers because you won’t get the nice browning on the outside of the burger, which provides extra flavor and texture to the burger. 

Can I Skip the Egg?

I tried to make these black bean burgers without the egg, but unfortunately they just don’t hold together in the skillet (they turn into something more like refried beans). You may be able to do something like a flaxseed egg replacer, but I haven’t tested this.

P.S. This black bean burger recipe is basically a variation on my Homemade Falafel recipe, which is one of the best things I’ve ever eaten.

A black bean burger on a plate, dressed but open faced with ketchup and mustard on the side

 
Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Homemade Black Bean Burgers

Black beans, cumin, sriracha, garlic, and fresh red onion make these homemade black bean burgers a flavorful and filling vegetarian meal.
Total Cost $2.57 recipe / $0.43 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 334.88kcal

Ingredients

  • 2 15oz. cans black beans $0.96
  • 1/4 red onion $0.11
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro* $0.20
  • 1 Tbsp sriracha $0.11
  • 1 Tbsp mayonnaise $0.09
  • 1 tsp ground cumin $0.10
  • 1.5 Tbsp soy sauce $0.09
  • 1/4 tsp pepper $0.03
  • 1 large egg $0.23
  • 1 cup plain breadcrumbs $0.26
  • 2 Tbsp cooking oil $0.08

Instructions

  • Rinse and drain the canned black beans. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse the ingredients until they are evenly mixed, but still slightly chunky.
  • Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Stir the ingredients together until they're evenly combined. Let the mixture sit for about 5 minutes.
  • Divide the black bean mixture into six equal portions, then shape each portion into a patty, about 3.5 inches in diameter, ½-inch thick.
  • To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through. Repeat with more oil and the rest of the patties until they're all cooked.
  • Place each patty in a bun, add your favorite toppings, and enjoy!

Notes

*feel free to sub parsley for the cilantro.

Nutrition

Serving: 1patty | Calories: 334.88kcal | Carbohydrates: 49.75g | Protein: 16.23g | Fat: 7.98g | Sodium: 942.65mg | Fiber: 15.33g

Updates to the old recipe: I eliminated the Worcestershire sauce from the original recipe so this recipe would actually be vegetarian (because if you’re making a black bean burger, I’m guessing you want it to be vegetarian!). I also swapped canned beans for home-cooked black beans, because I figure most people will have canned on hand. I used cilantro in place of parsley because that’s what I had on hand, but you can use whichever one you prefer! If you’d like a copy of the old recipe, simply email us at support@budgetbytes.com and we can send you a pdf.

How to Make Black Bean Burgers – Step By Step Photos

Black Bean Burgers in a food processor

Rinse and drain two 15oz. cans of black beans. Add them to a food processor along with ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro (about ½ cup), 1 Tbsp sriracha, 1 Tbsp mayonnaise, 1 tsp cumin, 1.5 Tbsp soy sauce, and ¼ tsp pepper.

Processed black bean burger ingredients in the food processor.

Pulse the ingredients together until they’re mostly mixed. I like to leave it just a little chunky, but fairly even.

Black bean mixture with egg and breadcrumbs

Add the black bean mixture to a large bowl along with one egg and 1 cup breadcrumbs. 

Final black bean burger mixture in the bowl

Combine the black bean mixture with the breadcrumbs and eggs. I like to let this mixture sit for about five minute to let the breadcrumbs absorb some of the moisture.

Shaped black bean burgers on a green cutting board

Divide the mixture into six equal portions and shape them into patties (about ½ cup of mixture each, 3.5″ diameter, ½” thick).

Black bean burgers in a skillet

Add a ½ Tbsp cooking oil to a skillet and heat over medium. When the oil is hot, add a couple of patties and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Repeat with more oil and patties until the desired number are cooked (or freeze the rest, see the info above the recipe for instructions on how to freeze).

Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Top your black bean burger with your favorite toppings and enjoy!!

The post Black Bean Burgers appeared first on Budget Bytes.