Thursday, May 23, 2013

Savory Asian Burgers

The flavors in this burger balance perfectly: the spice of sriracha counters the sweetness of hoisin, and the acid of homemade pickles cuts through the richness of the ground beef. Try it out this week and you’ll never think about a burger the same way again.


·         1 lb. ground beef
·         ½ English cucumber
·         ½ cup rice wine vinegar
·         2 cloves garlic, minced
·         1 Tbsp. fresh ginger, minced
·         2 scallions, thinly sliced
·         2 Tbsp. mayonnaise
·         1 Tbsp. sriracha
·         4 sesame-seed buns, lightly toasted
·         ¼ cup hoisin sauce


1.       Make the pickles by combining the cucumber, vinegar, and a few pinches of salt in a bowl or jar. Set aside. 

2.       Preheat the grill over medium heat. Combine the ground beef, garlic, ginger, and scallions. Gently shape into patties and grill for about 5 minutes on each side.  

3.       Combine the mayonnaise and sriracha and spread on the bottom buns. Spread the top buns with hoisin and then sandwich the two halves around the burger with pickles.

Happy Cooking

Monday, May 20, 2013

Mini Mexican Meatballs

A Crowd Pleaser in 15 MINUTES!!


·         1 Lb. Ground Beef
·         1 Envelope Taco Seasoning Mix
·         1 Egg
·         1 Can whole green chilies, chopped
·         ½ cup chopped onion
·         1 tbsp. Margarine or butter
·         1 tbsp. All-purpose flour
·         ¼ cup of milk
·         1 cup shredded cheddar cheese
·         ½ cup Monterey Jack cheese
·         1 small tomato Tortilla chips


1.      Mix ground beef, taco seasoning mix and egg.

2.      Shape into 1- inch balls: place in single layer in 10 inch pie plate. Microwave on high until meatballs are firm and lose their pink color 5 ½ – 6 ½ minutes.

3.      Drain, cover and set aside.

4.      Combine green chilies, onion and margarine in 2 quart casserole. Microwave on high until onions are tender, 1 ½ – 2 ½ minutes. Blend in flour; stir in milk until smooth. Microwave on high until thickened, 2 ½ - 3 ½ minutes, stirring once or twice during cooking.

5.      Stir in cheddar Cheese, Monterey jack cheese and tomato. Microwave at Medium High until cheese is melted and smooth, 1 to 2 minutes, stirring once or twice with a wine whisk. Add meatballs to cheese sauce. Serve with tortilla chips.

Happy Cooking

Saturday, May 11, 2013

Cheeseburgers with Sautéed Mushrooms

We Love It: Add a sophisticated touch to your burger with this crowd-pleasing variation (just try to eat one–we dare you!).



·         1 pound of lean ground beef
·         1 1/2 tablespoon olive oil
·         1 teaspoon salt
·         1 teaspoon pepper
·         2 tablespoons of unsalted butter
·         12 ounces of sliced baby bella mushrooms
·         4 ounces fontina cheese, sliced
·         4 ounces sharp cheddar cheese, sliced
·         2 cups of fresh arugula
·         1/2 lemon, juiced
·         4 whole wheat buns, toasted

Mustard aioli

·         1 1/2 tablespoons Dijon mustard
·         1 large egg yolk
·         2 teaspoons fresh lemon juice
·         1/2 cup olive oil
·         2 tablespoons whole grain mustard
·         1 tablespoon horseradish
·         a pinch of salt + pepper


1.       Add ground beef to a large bowl and season with salt and pepper. Add in 1 tablespoon of olive oil and mix it into the beef, then let sit at room temperature for about 30 minutes.

2.       While the beef is resting, add mushrooms to a large skillet over low heat. Add 1 tablespoon each of olive oil and butter, then add in mushrooms and stir to coat. Cover and cook for 10-15 minutes until softened and juicy. Once soft, add a sprinkle of salt and pepper, turn off heat and keep covered.

3.       While mushrooms are cooking, whisk together Dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with a little salt and pepper as desired. Set aside.

4.       Toss the fresh arugula with the lemon juice and 1/2 tablespoon of olive oil. Sprinkle with a little salt and pepper.

5.       Form the beef into 4 equal patties, then add to the grill and cook until they reach their desired doneness about 5 minutes per side, but it will depend on how thick you like your burgers. In the last 1-2 minutes of cooking, top each burger with a few slices of both cheeses.

6.       To assemble burgers, spread a bit of mustard aioli on the bottom of each bun. Top with the burger, then some mushrooms, some aioli and a handful of arugula.

Happy Cooking

Friday, May 10, 2013

Grilled Prosciutto Pineapple Burger

Fooood Coma. Craving a burger? Try this lean beef, rosemary, garlic, pineapple surprise!


·         250 g Lean ground beef
·         1/2 tbsp. finely chopped rosemary
·         1 garlic clove, minced
·         3 slices fresh pineapple
·         3 slices Prosciutto
·         Pea shoots
·         slice of Asiago
·         Italian bread
·         salt and pepper to taste


1.       Mix together the rosemary, garlic, ground beef, salt and pepper.

2.       Wrap the pineapple with the prosciutto.  Quickly sear the prosciutto wrapped pineapple, set aside and keep warm.

3.       Grill the burger to desired doneness.  Place the asiago cheese on the last couple minutes of cooking, tent with aluminum foil to help the cheese to melt.  Stack it all on the bread and chow down!

Happy Cooking

Thursday, May 2, 2013

Port and Stilton Burger

Resist the urge to pile on any of the usual toppings — tomato, ketchup, lettuce. "The port is your condiment."


·         1 cup ruby port
·         2 pounds ground beef
·         Salt
·         Freshly ground pepper
·         1/2 cup(s) (3 ounces) Stilton cheese, softened
·         4 brioche hamburger buns, buttered and toasted


1.       In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.

2.       Heat a cast-iron griddle until very hot. Form the meat into four 4- by 1-inch patties without packing too tightly. Season generously with salt and pepper. Add the patties to the griddle, cover with a roasting pan, and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate. Drizzle with the reduced port, top with the buns, and serve.

Happy Cooking
Related Posts Plugin for WordPress, Blogger...