xiaoxl/recipe_data huggingface dataset:
Mark's English Sausage Rolls
Category: world-cuisine
By POSHIE25

I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.

Ingredients:
1 (16 ounce) package pork sausagemeat
1 (17.25 ounce) package frozen puff pastry sheets, thawed
¼ cup Dijon mustard
1  beaten egg

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg. Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn.  These freeze (unbaked) very well.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 sausage rolls

Calories: 329.2
Fat: 23.9 g
Saturated fat: 6.8 g
Carbohydrates: 19.5 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 8.6 g
Cholesterol: 37.1 mg
Sodium: 568.6 mg
Diet Soda Cake


Ingredients:
character(0]

Directions:
Combine cake mix and soda. Mix well. DO NOT ADD any other ingredients.
Pour batter into greased 9x13 dish and bake for the amount of time written on the box of cake mix.
Old-Fashioned Pancakes
Category: breakfast-and-brunch
By Chef John

Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.

Ingredients:
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1  egg
1 ¼ cups milk
cooking spray

Directions:
Sift together flour, baking powder, salt, and sugar in a large bowl. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 12 pancakes

Calories: 317.8
Fat: 11.9 g
Saturated fat: 6.9 g
Carbohydrates: 43.7 g
Sugars: 6.9 g
Dietary fiber: 1.3 g
Protein: 9 g
Cholesterol: 75.5 mg
Sodium: 1119.1 mg
Transylvanian Potato Bread


Ingredients:
white flour, water, potatoes, salt

Directions:
Preheat the oven to 400°F.
Mash the potatoes.
Half of the flour plus the yeast are put into one cup of hot water and then poured over the potatoes.
The composition is mixed well (~30 minutes].
The dough is kneaded with more flour and allowed to rise in a warm place (under a blanket or in an oven on warm] for 2 hours.
To the risen bread is added the rest of the flour and the salt dissolved in hot water and is kneaded vigorously for 30 minutes or until the dough does not stick to the hand anymore.
The dough is allowed to rise again for 50 minutes the dough can be cut or placed in the form of choice.
Make sure to rub a bit of oil or butter on the bread pans so the dough does not stick.
Let the bread rise for another 30 minutes inside the bread pans.
Bake for 30 minutes.
Brewed Brat Sandwiches With Caraway Kraut


Ingredients:
beer, onion, brown mustard, caraway seed, ground coriander, butter, onion, caraway seeds, brown mustard, sauerkraut, fresh ground pepper, brown mustard, cheese, dill pickle

Directions:
To prepare marinade:
Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
Bring to a boil; reduce heat and simmer 5 minutes.
Add bratwursts; simmer, covered, 15 minutes.
Remove from heat.
Leave brats in marinade.
Heat grill to high.
To prepare kraut:
Melt butter in medium saucepan over medium heat.
Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
Stir in mustard, sauerkraut and pepper to taste.
Reduce heat to low; cover, keep warm.
To prepare sandwiches:
Drain brats; discard marinade.
Halve brats lengthwise; cut halves in half crosswise.
Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
Toast rolls, cut-side down, on edge of grill, about 30 seconds.
To assemble each sandwich, coat both sides of toasted roll with mustard.
On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
Close with top roll; push roll down to mingle juices and ingredients.
Roasted and Curried Butternut Squash Soup
Category: soups-stews-and-chili
By lcpgh

This is my original recipe and can be either vegetarian or meat based.  It also freezes well - just thaw, heat and add cream or yoghurt before serving.  It's delicious and well worth the extra steps of roasting and pureeing.  Enjoy!

Ingredients:
1  butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1  bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in  vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 142.4
Fat: 1.2 g
Saturated fat: 0.4 g
Carbohydrates: 31.1 g
Sugars: 10.1 g
Dietary fiber: 4.9 g
Protein: 4.9 g
Cholesterol: 1.8 mg
Sodium: 376.8 mg
Hot Corn Dip With Crispy Tortilla Chips


Ingredients:
unsalted butter, corn kernels, salt, fresh ground black pepper, yellow onion, red bell pepper, green onion, garlic, mayonnaise, monterey jack cheese, cheddar cheese, sharp cheddar cheese, cayenne, tortilla chips

Directions:
Preheat the oven to 350° degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet.
Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.
Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with the chips.
NOTE: This recipe does NOT reheat well after freezing.
Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes


Ingredients:
boneless skinless chicken breasts, flour, eggs, unsweetened flaked coconut, curry paste, mangoes, rum, raisins, fresh ginger, brown sugar, green onions, scallions, garlic cloves, bottled garlic, vinegar, sweet potatoes, butter, margarine, cinnamon, hot chili pepper

Directions:
One hour before you wish to eat:
Wash, then score with a knife, the skins of the sweet potatoes or yams and place in a 350°F oven.
To save some time, you could microwave them 1/2 way for 8 minutes and then put into a 350°F oven for 1/2 hour.
In a small dish add the 1/2 butter or margarine to the 1 tsp cinnamon. Mix well and cover and refrigerate.
Make the salsa next.
Into a glass or ceramic bowl, put the raisins into the rum and let soak for 15 minutes. Slightly warming the rum will allow the raisin to increase absorption.
After rehydrating, add to bowl: the mango, 1/2 tsp of the curry paste, the peppers, garlic, green onions, ginger, sugar, vinegar and give it a stir to incorporate. Cover with plastic wrap and refrigerate.
This is best when mixed just a few hours before serving but can be made in the morning if kept tightly covered.
Making the coconut chicken fingers.
Into a plastic resealable baggie or a bowl, put 1/4 oil mixed with 1 1/2 tsp of the curry paste together. Add salt and pepper to taste.
Add the prepped chicken fillets into the bag or bowl and gently massage the marinade into them. Leave for 15 minutes in the refrigerator.
Heat the remaining 1 1/2 cups oil in a heavy bottomed pan set to medium high heat. Too high heat will cause the coconut to burn before the chicken is thoroughly cooked.
Using three bowls, put the flour into one with salt and pepper to taste, the eggs slightly beaten into another, and the coconut into another.
Take out the chicken. Taking one fillet at a time, dredge into the flour, then the egg, then into the coconut. Shake off excess and set aside on a plate. Do all the fillets in this manner.
Gently place the fillets in the hot oil, and watch out for splatters. You will have to keep and eye on them. If they brown too quickly, then the chicken inside won't be cooked before the coconut burns.
Cook for 10-15 minutes, turning once.
Take out when toasty brown and juices run clear. Drain on paper towels.
Take the potatoes out of the over and either serve whole or halved with the cinnamon butter melting into them. Put the chicken fingers on a platter with a bowl of the Mango salsa.
Hamburger "Comfort Food" Casserole


Ingredients:
hamburger, onion, garlic, potatoes, milk, Rotel Tomatoes, parsley, mozzarella cheese, cheddar cheese

Directions:
Fry hamburger with onion,and garlic,drain well.
Add chopped potatoes to hamburger mix and put in lightly greased 9x13 baking dish.
Combine next 7 ingredients and stir well.
Cover dish with foil and place in 375 oven for about 1 hour.
Doesn't hurt to remove foil and stir the casserole once during the cooking process.
Take out of oven and top with shredded cheese and place back in oven till bubbly.
All Done!
Vegetarian Southwestern Potato Skins
Category: side-dish
By Soup Loving Nicole

Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.

Ingredients:
2 large russet potatoes
2 teaspoons olive oil, divided
1 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
½ cup frozen corn, thawed
¼ cup picante sauce
1 small jalapeno pepper, seeded and minced
1 tablespoon minced red onion
1 teaspoon lime juice
½ teaspoon ground cumin
½ cup shredded Cheddar cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on. Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes. Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined. Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 4 potato skins

Calories: 342.4
Fat: 7.8 g
Saturated fat: 3.5 g
Carbohydrates: 56 g
Sugars: 3.2 g
Dietary fiber: 12.4 g
Protein: 14.4 g
Cholesterol: 14.8 mg
Sodium: 1222.2 mg
Pork Chops in Red Sauce
Category: main-dish
By FLIGGY

These chops are so tender you cut them with your fork. Whenever I serve them I get ask for the recipe.

Ingredients:
4  center cut pork chops
1  onion, sliced
1 to taste salt and pepper to taste
1 cube beef bouillon
½ cup hot water
1 (10.75 ounce) can  condensed tomato soup

Directions:
Preheat oven to 375  degrees F (190 degrees C). Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides. Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops. Cover casserole and bake in preheated oven for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 to 4 servings

Calories: 150.1
Fat: 4.2 g
Saturated fat: 1.3 g
Carbohydrates: 12.9 g
Sugars: 6.7 g
Dietary fiber: 0.7 g
Protein: 15.4 g
Cholesterol: 35.5 mg
Sodium: 862 mg
Vietnamese Pork Salad


Ingredients:
boneless pork chops, rice vinegar, mirin, fish sauce, olive oil, sugar, napa cabbage, fresh cilantro, of fresh mint, green onions

Directions:
Slice pork chops in half horizontally; pound to an even thickness.
Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
Prepare noodles according to package directions.
Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
Arrange salad and noodle mixture on a serving platter and top with pork.
Prego Pork Chops Parmesan


Ingredients:
parmesan cheese, pepper, boneless pork chops, mozzarella cheese, spaghetti, fresh marjoram, yellow bell pepper

Directions:
On waxed paper, combine bread crumbs, parmesan cheese and pepper.  Coat chops with bread crumb mixture.
In 3-quart oblong baking dish, arrange chops.  Bake at 400ºF for 20 minutes or until chops are no longer pink.
Pour spaghetti sauce over chops.  Sprinkle with mozzarella cheese.  Bake 5 minutes more or until sauce is hot and bubbling.  If desired, serve over hot cooked spaghetti and garnish with fresh marjoram and sweet yellow pepper strips.
Individual Quiche


Ingredients:
bulk pork sausage, egg, milk, salt, pepper, ground mustard, green onion, cheddar cheese

Directions:
In a small skillet, brown sausage and drain.
In a small bowl, beat egg, milk, salt, pepper, and mustard; set aside.
Cube bread; place in a greased 8-oz. custard cup.
Top with sausage and onion.
Pour egg mixture over top.
Sprinkle with cheese.
Bake, uncovered, at 350º for 25-30 minutes or until a knife inserted near the center comes out clean.
Pantry Vegetarian Chowder


Ingredients:
dried white bean, salt, onion, celery, butter, flour, salt, pepper, milk, tomatoes, whole kernel corn, monterey jack cheese, diced green chilies

Directions:
"Sort, rinse, and soak beans overnight.  Drain and rinse.  In large pot, cook beans in 6-8 cups water with 1 1/2 teaspoons salt.  Cook until tender (about 2-2 1/2 hours.]  Don't drain.  Meanwhile, cook onion and celery briefly in butter.  Stir in flour, salt, and pepper.  Gradually stir in milk and bring mixture to boil.  Add to the beans along with the other ingredients.  Heat to boiling."
Air Fryer Triple-Chocolate Oatmeal Cookies
Category: desserts
By Yoly

I love experimenting with my air fryer oven and this recipe came out pretty good.

Ingredients:
3 cups quick-cooking oatmeal
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 (3.4 ounce) package instant chocolate pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
2 cups chocolate chips
1 cup chopped walnuts  (Optional)
nonstick cooking spray

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray the air fryer basket with nonstick cooking spray. Mix oatmeal, flour, cocoa powder, pudding mix, baking soda, and salt together in a bowl until well combined. Set aside. Cream butter, brown sugar, and white sugar together in another bowl using an electric mixer. Add eggs and vanilla extract. Add oatmeal mixture and mix well. Stir in chocolate chips and walnuts. Drop dough into the air fryer using a large cookie scoop; flatten out and leave about 1 inch between each cookie. Cook until lightly browned, 6 to 10 minutes. Cool on a wire rack before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 36 cookies

Calories: 199.1
Fat: 10.9 g
Saturated fat: 5.3 g
Carbohydrates: 24.7 g
Sugars: 14.2 g
Dietary fiber: 1.9 g
Protein: 2.9 g
Cholesterol: 23.9 mg
Sodium: 180.4 mg
Classic Sloppy Joes
Category: trusted-brands-recipes-and-tips
By Heinz

Fun and filling, Sloppy Joes are the perfect solution for a speedy supper before driving the kids to practice or rehearsal. Moist, meaty and satisfying these tasty sandwiches will appeal to the kid in all of us.

Ingredients:
1 tablespoon vegetable oil
1 small onion, chopped
⅓ cup chopped green pepper
1 pound lean ground beef
1 ½ cups Heinz Tomato Ketchup
1 tablespoon Heinz Worcestershire Sauce
2 tablespoons brown sugar
¼ teaspoon salt
¼ teaspoon pepper
8  sandwich buns

Directions:
Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes. Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat. Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 336
Fat: 10.8 g
Saturated fat: 3.5 g
Carbohydrates: 46.4 g
Sugars: 3.8 g
Dietary fiber: 1.4 g
Protein: 15.7 g
Cholesterol: 39.5 mg
Sodium: 1087.5 mg
Creole Smokey Breakfast Potatoes


Ingredients:
potatoes, onion powder, season salt, salt, pepper, olive oil

Directions:
Wash potatoes ,Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes wrapped in paper towel (time may vary depending on microwave]. The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot.
Meanwhile, heat the olive oil over medium-high heat in a large frying pan.
Carefully remove hot potatoes from microwave and slice into small cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.
Add potatoes,spices,salt and pepper  to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.
When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.
Goat Cheese and Herb Stuffed Chicken Roulade


Ingredients:
frozen chopped spinach, garlic clove, cracked black pepper, unsalted butter, fresh parsley, fresh rosemary, fresh thyme, lemon, whole chickens, canola oil

Directions:
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.
Cook's Note:
Save the rest of the chicken to make the best chicken stock and chicken noodle soup!
Wine suggestion for this recipe:
Chardonnay.
Asian Zucchini-and-Chicken Burgers
Category: main-dish
By SunnyDaysNora

These tasty burgers are moist and flavorful! My family hates zucchini, but they love these burgers. Once they cook you can't even tell the zucchini is in there! The perfect way to sneak extra veggies into my family's diet while using up the bounty from the garden. Serve with a dill pickle spear on the side.

Ingredients:
1 pound ground chicken
2 cups shredded zucchini, squeezed dry
½ cup chopped green onions
½ cup bread crumbs
2 teaspoons Asian chile paste (such as sambal oelek)
1 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon red pepper flakes
½ teaspoon fish sauce
½ teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons prepared yellow mustard
1 teaspoon sesame oil
1 teaspoon lemon juice
1 teaspoon ground black pepper
4  hamburger buns - split, toasted and buttered
4  lettuce leaves, or to taste
4  tomato slices, or to taste
4  red onion slices, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet. Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl. Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 burgers

Calories: 506
Fat: 20.7 g
Saturated fat: 3.9 g
Carbohydrates: 47.2 g
Sugars: 7.2 g
Dietary fiber: 5.2 g
Protein: 33.6 g
Cholesterol: 74.4 mg
Sodium: 1038.3 mg