Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts

Thursday, May 29, 2014

Grilled Turkey Sliders


If you're looking for an alternative to hamburgers, this fits the bill.  For me, one slider is enough to satisfy a burger craving!  I've always had trouble finishing a big juicy home made burger...sliders where were you all my life?  Turkey hamburgers can  be overly dry, but over the years I've gotten more savvy or just simply more creative about how to overcome dry turkey.  

The secret to these sliders is diced mushrooms.  They add moistness and flavor to an otherwise dry burger.  Try these..turkey isn't just for Thanksgiving!

Grilled Turkey Sliders

1 1/4 lb ground turkey, preferably a mixture of white and dark meat

2 finely diced mushrooms

pinch of garlic powder

1 egg

1/4 cup seasoned bread crumbs

dash of salt, pepper and herb de Provence

Mix together and form into small patties.  Grill until almost done, add optional cheese slices and melt.  I used smokey cheddar.  I also used Hawaiian sweet buns...tasty.  Garnish with sliced avocado, lettuce and red onion, if you wish. To give it extra spice slather on some wasabi mayo.  If you want fries with that, make some baked sweet potato fries.!

Saturday, February 16, 2013

Spicy Home Made Black Bean Burgers


Yet, another "first" for me.  Making your own veggie burgers are simple, but, why haven't I made these sooner?  Mostly, because it's easier to pluck them from the store's freezer.  They are a great alternative to regular meat burgers packed with healthy ingredients.   If you have a food processor that's sitting in the deep dark shadows of your pantry, I challenge you to drag it out and whip these up.

Spicy Black Bean Burgers

1/4 yellow onion, chopped

1-2 cloves garlic, chopped

1 (15 oz) can black beans, rinsed and drained

1 cup chopped mushrooms

1/2 cup quick cooking oatmeal

1/4 cup + 1 Tbsp egg beaters

1 tsp parsley

1/2 tsp red pepper flakes

1/8 tsp chili powder

1/4 cup panko or seasoned breadcrumbs

Place ALL the ingredients into the food processor and begin to pulse, scraping sides when needed.  You still want a bit of texture so don't pulse into a puree.  

Form into patties and place each on waxed paper.  Put in the freezer for about 30 minutes, then remove and cook.  Spray a skillet with pan spray and grill on each side for about 5-6 minutes.  Make a better burger out of these.

Recommendation:  Since this was my first time creating these, I have some hints for next time.  I like more crunch so will be adding sunflower seeds, more spice and reserve about 2 Tbsp of the black beans to give them a chunkier texture.  Just a thought!


Thursday, July 26, 2012

Grilled Portabella Sandwich


If I had more thumbs, I would say this was a "three thumbs up" sandwich.  And as I plated mine, hubby was already engrossed in his mushroom sandwich.  I heard alot of yums and wows coming from his direction.  I quickly snapped a picture and hurried to take that first bite.  You know it's good when EACH bite is followed by a "yum"!

For a nice change from a burger, try this.  It takes less time on the grill and is quite simple to prepare.

Grilled Portabella Mushroom Sandwich

2 servings

For the marinade:

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1 garlic clove, minced

pinch of salt and pepper

***********

2 large Portabella mushrooms

additional 1 Tbsp oil for brushing

Directions:

Clean and cut off the tough stem part of the mushrooms.  Place them in a shallow dish, gill side up.  Brush the marinade onto the mushroom, and refrigerate for about 1 to 1 1/2 hours.  Heat up the (oiled) grill and place the mushrooms on,  gill side down.  Cook for 4-5 minutes, brush the cap side with olive oil, turn and cook for about 4 more minutes.  Place a slice of provolone cheese on top, let it melt and assemble your sandwich.  I used a simple avocado and a vine ripened tomato.  Next time I'll switch up the bread and try a French or Dutch crunch roll.

This recipe could easily be doubled or tripled. 

Sunday, January 29, 2012

Mediterranean Pitas


Pitas are the perfect way to serve a sandwich.  The "built in" pockets allow for some interesting combinations.  I'll be using these more in the future as well as maybe making them from scratch.  For the following combo I made minted lamb patties first and garnished with a bit of balsamic, goat cheese and avocado.  The choices are endless.  Olives would have gone nicely in these as well. 

For the lamb patties:

1 lb ground lamb

1 clove minced garlic

2 Tbsp chopped onion

1 Tbsp egg substitute (or use 1 egg white)

1 handful chopped mint

1 handful chopped basil

Mix the above well and make patties.  Cook on a grill or in a skillet until done.  Have on hand the garnishes you prefer.  I broke apart the lamb patties to stuff them into the "pockets" better.  For mine, I assembled the pitas with chopped lettuce, goat cheese, avocado, and  thinly sliced cucumbers that were marinated in balsamic dressing.  Roasted red pepper hummus would have been good inside; maybe next time! 

If you don't like lamb, try them with ground chicken or turkey!  Be creative in the kitchen...

Monday, April 11, 2011

"Zola" Burgers



Now that the weather is cooperating, it's surely time to fire up the grill.  Once in a while hubby gets a craving for real beef.  It must be a man thing!  He likes a good burger and fries with that, too.  Over the years, I've quenched his cravings by frying up some potatoes alongside that mound of meat.  But, I'd like to keep him around for a long while so I've tried to come up with healthier alternatives...NO FRIES!

This "zola" burger gets most of its flavor from Gorgonzola cheese, thus the name.

1 lb lean hamburger

1/4 c Gorgonzola cheese crumbles

1 Tbsp chopped fresh basil

1 clove garlic, minced

2 Tbsp green onions, chopped

salt and pepper to taste

1 Tbsp butter

3 bella mushrooms, diced

In a small skillet melt the butter and toss in the mushrooms.  Saute until soft.  In a mixing bowl place the remaining ingredients and the soft mushrooms.  Mix well and form into patties.  I did mine the size and shape of the bread. (That my streak of perfectionism showing.)  Serve with what ever condiments you like.  Who needs fries with all those carbs!

Delicious and Juicy