08-17-10
Green Chili Chicken Burgers
As seen on the following webpage: http://allrecipes.com/Recipe/Green-Chili-Chicken-Burgers/Detail.aspx?ms=1&prop25=42609554&prop26=DailyDish&prop27=2010-08-17&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 avocado, peeled and pitted
1/2 cup fresh cilantro leaves
2 tablespoons reduced-fat sour cream
1/2 teaspoon chili powder
salt and pepper to taste
1 pound ground chicken breast
1 (4 ounce) can chopped green chile peppers, drained
1 fresh jalapeno pepper, seeded if desired and finely diced
3 green onions, finely chopped
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
ground black pepper to taste
4 slices Cheddar cheese
4 hamburger buns, split
1 cup shredded lettuce
1/3 cup salsa
Directions:
To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
Preheat an outdoor grill for medium heat.
Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.
NUTRITION INFORMATION: Per serving: 497 calories; 24 g fat; 7 g fiber; 26 g carbohydrates; 39 g protein
04-27-10
Adirondack Red Wing Burgers
Makes 4 Servings
Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
1 carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 pounds ground turkey or chicken
2 tablespoons finely chopped fresh dill
1 teaspoon poultry seasoning
Salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
1/2 cup blue cheese crumbles
4 sandwich-size english muffins, toasted
4 deli slices cheddar cheese
1/4 head iceberg lettuce, shredded
1/4 cup pickle relish
Directions:
1.In a small skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into 4 patties.
2.In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
3.Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.
04-21-10
Chicken Parmesan Burgers
Makes 4 Burgers
Ingredients:
10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
1/2 cup finely grated Parmesan cheese
4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
3/4 cup purchased refrigerated marinara sauce
12 ounces ground chicken (white meat)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon grated onion
1/4 teaspoon salt
4 ounces whole-milk mozzarella cheese, thinly sliced
4 large radicchio leaves
Directions:
Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.
Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.
Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.
Assemble burgers with bread, radicchio, basil leaves, and warm marinara.
NUTRITION INFORMATION: Per serving: 554 calories; 28 g fat; 2 g fiber; 36 g carbohydrates
04-18-10
Pomegranate-Feta Burgers
Makes 4 Servings
Ingredients:
8 ounces feta cheese, crumbled
Grated peel of 1 lemon, plus 2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
1 pound ground lamb
1 small pomegranate (about 8 ounces), seeds extracted
3 cups arugula
2 tablespoons finely chopped fresh mint, plus whole leaves for garnish
Salt
4 hamburger buns, toasted
1 small red onion, thinly sliced
Directions:
1.Preheat a grill pan over medium heat. In a small bowl, mash three-quarters of the feta, the lemon peel and 1 1/2 teaspoons olive oil.
2.In a medium bowl, combine the lamb with 1/4 cup pomegranate seeds and the remaining feta. Shape into 4 patties. Grease the grill pan with 1 1/2 teaspoons olive oil, add the burgers and cook, turning once, for 8 minutes for medium. Transfer to a plate and cover loosely with foil.
3.Meanwhile, in a bowl, toss the arugula with the chopped mint, the remaining 1 tablespoon olive oil and the lemon juice; season with salt.
4.Spread the bun bottoms with the feta mixture. Press the remaining pomegranate seeds into the cheese. Top with the burgers, red onion, arugula salad, whole mint leaves and bun tops.
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.