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Entries in Burgers (4)

Sunday
May042014

Buffalo Chicken Burgers with Spicy Celery Slaw

Buffalo Chicken Burgers

Summer is quickly approaching, which means I need to beef up my collection of burger recipes for causal cookouts. I’ve said it before, but being from Buffalo, normally the “buffalo” flavor isn’t really our thing, but on a whim, I gave these burgers a try. Man, am I glad I did, though I never should have doubted how amazing they would be, since the recipe comes from a Buffalo-native! The burgers themselves have the perfect amount of spiciness, and the coolness from the slaw on top brings everything together to make one outstanding burger for your next cookout. Placed on homemade whole wheat burger buns, this easily has become one of our favorite burgers! 

For the Burgers
2 1/2 tablespoons Butter (I used less)
1 Onion, finely diced
2 Garlic Cloves, minced
1 pound Ground Chicken Breast
2-4 tablespoons Hot Sauce, to taste (I used Frank’s)
3/4 teaspoon Salt
1/4 teaspoon Black Pepper

Melt the butter in a skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute, stirring constantly. Cool slightly. In a large bowl, add the onion mixture, chicken, hot sauce, salt, and pepper. Combine the mixture with your hands, being careful not to over-mix. Divide the mixture into four portions and shape each into a patty. Grill the burgers until the chicken has cooked completely, being careful not overcook. Place each burger on a bun and top with slaw (recipe below).

For the Slaw
1/4 cup Mayonnaise
1/4 cup Greek Yogurt
1-3 teaspoons Hot Sauce, to taste (I used Frank’s)
1/4 teaspoon Garlic Powder
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
3 Celery Stalks, thinly sliced
1 Carrot, shredded
4 Scallions, thinly sliced
3 ounces Blue Cheese, crumbled

In a large bowl, combine the mayonnaise, yogurt, hot sauce, garlic powder, salt, and pepper; stir well. Add the celery, carrot, and scallions and stir until coated with the sauce. Gently fold in the blue cheese crumbles. Add additional salt, pepper, and hot sauce, to taste. 

SOURCE: An Edible Mosaic

Monday
Apr082013

Cheddar Jalapeño Burgers

 

Cheddar jalapeno burger

Mother Nature finally got the message that it is spring and not winter because our temperatures have been on the rise these past few days! Even though we use our grill all year, even in the snow, there is something about the first warm spring day that makes the grill scream "use me!" So, today we did! Despite some rain, we had a craving for burgers. Being that we are always searching for new flavor combinations for our burgers, I decided to give these a try. They came together very quickly and were absolutely delicious! These were the perfect way to welcome spring. Now, I just hope that this weather sticks around for a while!

1 1/2 pounds Ground Chicken (I used ground turkey)
1/2 cup Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 teaspoons Jalapeño, chopped (I used 1/2 of a large jalapeño)
1 teaspoon Ground Cumin
1 teaspoon Paprika
1/3 cup Shredded Cheddar Cheese
Salt and Pepper

Place all ingredients in a large bowl. Using your hands, mix everything until well incorporated, taking care not to over mix. Form the mixture into four equal-sized patties. Cook the burgers on a grill over medium heat until cooked through, about 5-7 minutes on each side. Serve each burger on a bun topped with sour cream and guacamole, if desired (I put a little bit of bbq sauce on mine and it was delicious).

SOURCE: What's Gabby Cooking

Saturday
Jun022012

Poblano Burgers with Chipotle Cream

Chipotle cream burger

Joel likes spicy food. In fact, at any given time, there are at least 3 different bottles of hot sauce open in our fridge. I like spicy food too, but not quite as much as him. If a recipe calls for chipotles in adobo, most times, I only use half the amount because they tend to be too spicy for me, but Joel will not hesitate to use double! When I saw this recipe on Tracey's Culinary Adventures, I decided to give it a try, since it only called for one chile. I even used the correct amount of the adobo sauce, as well. The result? A spicy, but not too overtly spicy, super delicious burger. The coolness from the sour cream made the adobo sauce tolerable, in my eyes. I definitely plan to make these burgers again, but next time I think I might swap out the beef with ground turkey instead of beef. 

2 Poblano Chiles
1 tablespoon Milk
1 slice White Bread, crusts removed and torn into 1/ 2 inch pieces (I used pumpernickel)
3 tablespoons Fresh Cilantro, minced and divided
1 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1/2 teaspoon Paprika
1/2 teaspoon Salt, divided
1/2 teaspoon Black Pepper, divided
1 pound Ground Sirloin
1/2 cup Sour Cream
1 tablespoon Lime Juice
1 Chipotle Pepper in Adobo Sauce, finely chopped 
2 teaspoons Adobo Sauce
4 Hamburger Buns, toasted
Lettuce, Tomato, and Onion, for topping

Char the poblano peppers on the grill, over the flame of a gas stove, or under a broiler. Transfer the blackened poblanos to a resealable plastic bag and seal it (or put it in a bowl and cover tightly with plastic wrap). Set aside for about 15 minutes, then remove the chiles. Peel the skins off and remove the seeds and membranes; finely chop the chiles. In a large bowl, combine the milk and bread. Use a fork to mash them together into a thick paste. Add the chiles, 1 1/2 tablespoons of the cilantro, cumin, coriander, paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix to combine. Add the ground sirloin and use your hands to gently combine the mixture; do not over mix. Divide the meat into 4 equal portions and shape each into a 1/2-inch thick patty. Use your thumb to make an indentation in the center of each patty, which will keep the burgers from puffing and swelling in the center as they cook. Cover and refrigerate the burgers until you are ready to grill them.

While the burgers are grilling, make the chipotle cream sauce. In a small bowl, stir together the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, the sour cream, lime juice, chipotle chile, and adobo sauce. 

Preheat the grill and lightly oil the grates. Place the burgers on the grill and cook for about 3 minutes, or until grill marks begin to form on the bottom. Flip the burgers and cook for about 3 more minutes, or until they have cooked to your desired doneness. Serve on hamburger buns with the chipotle cream, lettuce, tomato, or your favorite burger toppings. 

Monday
Dec262011

Hummus Turkey Burgers

Hummus turkey burger

This month for Secret Recipe Club, I was assigned to Megan's blog, Cooking Whims.  When I first got the assignment, I read through each of her blog posts and saved a bunch of them as separate tabs in my browser window.  I showed Joel the recipes I thought I wanted to make and he pared them down to this one.  Since we have had an unusually mild winter so far, I agreed that firing up the grill would make for a perfect dinner.  These burgers were quite delicious! We paired them with some parmesan roasted potatoes, which was a great choice!  I can see these burgers becoming a staple come summer-time.  Thanks, Megan, for sharing such a great burger recipe!

For the Topping:
1 Cucumber, diced
1/2 cup Feta Cheese, crumbled
2 tablespoons Red Wine Vinegar
1 teaspoon Dried Mint (I omitted, since I don't care for it)
1 tablespoon Olive Oil

In a small bowl, toss together the cucumber, feta, vinegar, mint, and olive oil with a sprinkle of salt.  Cover and refrigerate until serving.

For the Burgers:
1 pound Ground Turkey
1/2 cup Hummus, plus more for spreading
1/2 cup Fresh Parsley, chopped
2 teaspoons Ground Coriander
Toasted Burger Buns

In a bowl, mix together the turkey, hummus, parsley, and coriander. Season with your desired amount of salt and pepper. Shape the mixture into patties (I made 4).  Place the patties on the grill (lined with tinfoil and sprayed with non-stick cooking spray), and cook for 10-14 minutes, or until cooked through, flipping once.  (Alternatively, you can cook the burgers in a skillet over medium heat with 1-1/2 tablespoons of olive oil).  To serve, spread hummus on each half of the toasted burger buns.  Set the burgers on the bun and top with the cucumber-feta mixture, adding a tomato slice if you wish.