Burgers
3 ways
Animal Style Onion-Beef Burger
- 1
lb of ground beef
- 1
packet of onion soup mix
- 1
tsp of pepper
- ¼
cup of Dijon Mustard
- 2
sweet onions
- 3
tbsp of Dijon Mustard
- 2
tbsp of honey
- 2
tbsp of olive oil
- Pepperjack
cheese slices
- Salt
and pepper to taste
For the
honey-mustard onions : Set a foil pan on the indirect side of the grill. Slice up the onions and gently sauté them in
the olive oil with a little bit of salt and pepper. Onions will take 20-30 minutes to get
translucent and golden. Just before
removing from grill. Add the Dijon
mustard and honey and mix it all in and let it get to temperature for 5
minutes.
For the
burgers : Gently mix onion soup mix and pepper into the ground beef and form
into patties. Paint both sides of the burger with Dijon Mustard before placing
them over direct heat. Cook til they
reach an interior temperature of 160F. Top with grilled onions, cheese and your
favourite toppings
Mediterranean style
Turkey Burger
- 2
lbs of ground turkey
- 1
tbsp of coriander seed
- 2
cloves of garlic (minced)
- ¼
cup of fresh mint
- Finely
grated zest of 3 lemons
- 1.5
tsp of salt
- ½
cup of crumbled feta cheese
- ¼
cup of white wine
- 2
tsp of fresh ground pepper
- ¼
cup of panko bread crumbs
- ½
cup of finely diced red and yellow peppers
- ¼
pound of finely chopped bacon (optional)
- Tzaziki
and tomato and lettuce to serve
Combine turkey,
coriander, garlic, mint, peppers, feta, wine, lemon zest, panko and salt in a
large bowl and refrigerate it overnight if you can. You may also add the bacon at this point as
the ground turkey tends to be a bit too lean.
Form patties and grill them over direct heat till they reach an internal
temperature of 160F. Serve on a bun with
Tzaziki, lettuce and tomato.
Tzatziki
1
container plain yogurt
1
cucumber, peeled and diced
Juice of
half a lemon
Salt and
pepper
2 tsp of
chopped dill
1-2
cloves of garlic
Blend in
food processor.
Sweet potato and Black Bean Burger
- 1
large sweet potato (about 1 lb)
- 2
tbsp olive oil
- 3
cloves of minced garlic
- ¾
cup of vegetable broth
- 1
½ cups of walnut halves
- 1
can of black beans, drained and rinsed
- 1
egg
- 1
tsp grated lime zest
- 1
tsp salt
- ½
tsp of freshly ground pepper
- 1
tsp cumin
- ¾
cup of quick cooking rolled oats or quinoa flakes
- Oil
for frying (optional)
- Sriracha
mayonnaise (1/2 cup of mayo + 1 tbsp of sriracha)
- Hamburger
buns
Peel
sweet potato and grate sweet potato on the large holes of a box grater. You should have about 3 cups. Heat oil in a large skillet over medium-high
heat. Sauté sweet potato and garlic for
3 minutes or until potatoes are wilted.
Add vegetable broth and bring to a boil.. Reduce heat, cover and boil gently for about
10 minutes or until soft. Uncover and
boil for about 1 minute to evaporate extra liquid. Let cool completely. Toast walnuts in a pan over medium high heat
for about 5 minutes. Be careful not to
burn them. Let cool. Chop walnuts in a food processor until finely
chopped. Set aside half to a separate
dish for coating. Add half the black
beans, egg, lime zest, salt and pepper and cumin to the food processor and
puree until smooth. Add to bowl with
sweet potatoes. Add remaining black
beans and rolled oats (or quinoa flakes) and stir until combined. Refrigerate for at least a hour until mixture
is chilled.
Shape
mixture into 6 equal sized patties, coat them In walnuts and refrigerate them
till cooking. Cook over direct heat for
5-10 minutes or until warmed through.
Serve on a bun with lettuce and tomato and sriracha mayo.
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