02-23-10
Meatball Melties
Makes 4 Servings
Ingredients:
Directions:
- Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
- Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.
- While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
- Place the burgers on the roll bottoms, then top with the sauce and roll tops.
02-22-10
Pesto Turkey Burgers
As seen on the following website: http://allrecipes.com/Recipe/Pesto-Turkey-Burgers/Detail.aspx?ms=1&prop25=32439737&prop26=DailyDish&prop27=2010-02-22&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 1/4 pounds lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
1 1/2 teaspoons seasoned salt
1/2 cup bread crumbs
1/2 teaspoon seasoned salt
Directions:
Preheat an outdoor grill for medium-high heat.
Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
NUTRITION INFORMATION: Per serving: 386 calories; 22 g fat; 0.5 g fiber; 11 g carbohydrates
02-01-10
Lamb Burgers with Garlic Yogurt Sauce
Makes 4 Servings
Ingredients:
1 1/2 pounds ground lamb
1 medium yellow onion, peeled
1 teaspoons allspice, 1/3 palmful
1 1/2 teaspoons ground cumin, 1/2 palmful
1/2 teaspoon ground cinnamon, eyeball it in your palm
1 small red chile pepper, seeded and minced
1 egg, lightly beaten
A handful plain bread crumbs
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 cup Greek yogurt
1 large clove garlic, peeled
1/4 cup mint leaves, minced
4 large soft pitas
1/2 red onion, peeled and sliced thinly
1/2 small red cabbage, shredded
Directions:
Put the lamb in bowl. Using a box grater, grate the onion over the bowl so that the pulp of the onion and juices fall into the meat. Add the spices, chile pepper, egg, bread crumbs, salt and pepper, to taste, and mix to combine. Form the meat mixture into 4 patties, thinner at the middle and thicker at the edges for even cooking.
Heat a large skillet over medium-high heat and coat with oil, or coat the burgers in oil and grill on outdoor grill. Cook the patties about 10 minutes, turning once.
While the patties cook, add the yogurt to a small bowl. Grate the garlic into the yogurt using a fine grater or zester. Add the mint and stir to combine.
Char the pitas over an open gas burner or outdoor grill.
Eat the burgers in or on the pita bread topped with garlic-mint yogurt, sliced red onion, and some shredded cabbage.
01-09-10
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Makes 4 Burgers
Ingredients:
Portobello Burgers:
2 tablespoons extra-virgin olive oil
1/8 cup balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
Roasted Pepper Paste:
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions
Directions:
Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste.
11-24-09
Lasagna Burgers
Makes 4 Servings
Ingredients:
Directions:
- In a large bowl, season the meat with plenty of salt and pepper. Form into 4 patties, thinner in the middle for more even cooking. Drizzle with EVOO.
- In a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and cook until softened, about 5 minutes; add the garlic and cook for 2 minutes more, then stir in the tomatoes and season with salt and pepper. Lower the heat and simmer for 5 minutes; stir in the basil.
- In large skillet, heat a drizzle of EVOO over medium-high heat. Add the patties and cook, turning once, until medium-rare, 7 to 8 minutes.
- While the patties are cooking, in a small saucepan, melt the butter over medium heat; whisk in the flour for 1 minute, then whisk in the milk. Season with salt, pepper and the nutmeg, then cook until thickened, about 5 minutes. Stir in the ricotta and parmigiano-reggiano.
- Spoon some red sauce on the roll bottoms, then top with the patties. Dollop the cheese sauce on the patties and set the roll tops in place.
08-11-09
Black Bean Burgers
Makes 4 Burgers
Ingredients:
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls
Optional Toppings:
1 tomato, sliced
4 small Romaine lettuce leaves, or any other type you have on hand
1/4 cup ketchup
Directions:
Heat a grill or grill pan over medium-low heat.
In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.
Use the leftovers from this recipe in Black Bean Enchiladas.
08-11-09
Crab Burgers with Celery Root Remoulade Slaw
Makes 4 Burgers
Ingredients:
For the crab burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
4 kaiser rolls
2 tablespoons unsalted butter, room temperature
4 pieces butter lettuce
1 large heirloom tomato, sliced
For the Remoulade Slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 cup chopped Italian parsley leaves
Salt and freshly cracked black pepper
1 medium celery root, peeled and quartered (about 2 pounds)
Directions:
To make the crab burgers:
In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn’t turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.
Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun’ Cajun Onion Rings.
06-23-09
Citrus-Stacked Pork Burger
Makes 4 Burgers
Ingredients:
2 red grapefruits
2 tablespoons balsamic vinegar
2 teaspoons honey
1 bunch scallions
1 avocado, thinly sliced
1 pound ground pork
1/2 teaspoon onion powder
Salt
2 tablespoons butter
4 onion rolls, split
Directions:
Slice off the ends of each grapefruit and place the fruit cut side down on a cutting board. Slice off the peel and pith. Working over a bowl, make a cut on either side of each segment to release it from the membrane into the bowl. Squeeze the remaining juice into a saucepan; add the vinegar and honey and simmer over medium-high heat until syrupy. Add to the grapefruit sections.
Meanwhile, preheat a grill pan to medium-high. Add the scallions and cook until slightly charred; cool and thinly slice. Add the scallions and avocado to the grapefruit segments.
Preheat a grill pan to medium. In a bowl, combine the pork and onion powder; season with salt. Shape into 4 patties. Grill the patties, turning once, until cooked, about 8 minutes.
Meanwhile, spread the butter on the rolls and grill until toasted. Place a patty on each roll bottom. Top with the grapefruit-avocado salad and the roll tops.
06-21-09
Stir-Fried Beef, Broccoli, and Yams
Makes 4 servings
Ingredients:
1/4 cup water
3 tablespoons (packed) golden brown sugar
3 tablespoons oyster sauce*
1/4 teaspoon dried crushed red pepper
1 1-pound flank steak, cut in half lengthwise, then crosswise into 1/4-inch-thick slices
1 1/2 tablespoons cornstarch
2 1/2 tablespoons Asian sesame oil, divided
4 cups broccoli florets (about 8 ounces)
1 8-ounce yam (red-skinned sweet potato), peeled, cut in half lengthwise, then crosswise into 1/3-inch-thick slices
2 teaspoons chopped peeled fresh ginger
Directions;
Stir first 4 ingredients in small bowl until sugar dissolves. Set sauce aside. Place beef in large bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat.
Heat 1 1/2 tablespoons oil in large wok over high heat. Add beef mixture; stir-fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl. Heat remaining 1 tablespoon oil in same skillet. Add broccoli, yam, and ginger. Toss to coat; sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium-high, and cook until vegetables are just tender, about 5 minutes. Add beef mixture. Toss until sauce coats beef, about 1 minute. Serve.
11-30-08
Green Chile Sliders with Tangy Tomatillo-Lime Sauce
4 Servings
Ingredients:
2 large poblano chiles
4 tomatillos, husks removed and coarsely chopped
1 jalapeño or serrano chile, chopped
1/2 white onion, coarsely chopped
1/3 cup cilantro or flat leaf parsley
Grated peel plus juice of 1 lime
2 tablespoons honey
Salt
1 1/2 pounds groud beef sirloin
1 1/2 teaspoons ground cumin (about 1/2 palmful)
Pepper
1 tablespoon vegetable oil
1 cup shredded sharp yellow cheddar cheese
8 small rolls, split
Directions:
Pre-heat the broiler. Place the poblanos on a baking sheet and broil, turning, until blackened. Transfer to a bowl; cover. Let stand until cool enough to handle. Peel off the skins and remove the seeds; discard. Chop into 1/2 inch pieces.
Using a food processor, mix the tomatillos, jalapeño, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt.
In a large bowl, season the beef with the cumin, salt and pepper; combine. Mix in the poblanos. halve the meat mixture and form each into four 3-inch patties.
In a cast-iron skillet, heat the oil over high heat. Cook the patties, turning once, about 5 minutes for medium-rare. During the last minute of cooking, top with the cheese and tent with foil. Dot the roll tops with the tomatillo sauce and assemble the sliders. Serve with the extra sauce.