My boyfriend and I finally moved in together, and one of the first things he bought was a grill. It's been an Indian Summer for us, so being October, we are still able to grill! His favorite thing to make are burgers, and not just any old-fashion burger with cheese on top, we STUFF ours with cheese. Preferably we like Gruyere cheese (which I only know of because we needed it for a specific chicken dish), and with all the leftovers, we used it for our burgers!
And that's it! We layered it with pickles, ketchup, mustard, and fresh tomatoes from our garden. My favorite part about cheese stuffed burgers is the first few bites when all the cheese oozes out. It's like a party inside your mouth!
Another one of my favorites!! (I'm just beginning to think I really like burgers...)
Serves: 6 (We are a little family of 3 so I still used 2lbs of ground chicken but we had 2 leftover so we just froze them!)
Okay this is by far my favorite! So much flavor and the gooey cheese in the middle made it so sinful! Parent's loved this one too!
1. Wilt your baby spinach by pouring boiling water over it while in a colander in the sink(or thaw and drain your frozen spinach) DRAIN WELL, squeeze if you need too.
2. In a food processor, place onion, green onion, garlic, parsley and wilted spinach in and pulse until it is fairly fine but do NOT puree (Remember my problem before with the black bean oat burgers!!)
3. Combine with chicken and remaining ingredients, adding enough bread crumbs to make it stick together but not to your hands.
4. Form into patties and place on foil on baking sheet
5. Cover loosely with plastic and refrigerate for at least an hour
6. Remove from fridge and broil for 7-9 minutes on each side, until the meat reaches 165
Serve and enjoy! I didn't put any mustard or ketchup on these bugers because they already have so much flavor, I added a little bit of mayo to give the bun some love, but that's it! YUM!
This was another winner!So many flavors, and every bite was perfect! Enjoy!!
Another yummy turkey burger dish! I really liked this one because of all the red onions and fresh parsley, gave it a lot of flavor! (Even though my mom wasn't too big of a fan because she doesn't like a lot of parsley). So if you don't like parsley...refrain from making this..or just don't use it and see how it tastes! Defintely make sure to put some swiss cheese on top after...really adds some extra flavor!
I really liked this dish! It needed a little more flavor so next time I might add some more BBQ sauce or chopped red onions to the mix. Enjoy!
Serves 4 people
So before attempting this dish...let me first start by saying it was pretty messy to make! I think I may have pureed the burger mixture too much because it was so sticky and difficult to form the patties. So let me reiterate this, DO NOT OVER PULSE! I made it more like a dip and the mixture should be thick. Because of this, my burgers couldn't even go on the grill because they would fall through! So with my mom's smart solution, we just put them on a baking sheet and popped them in the oven. Although they were a little messy to eat, they still had great flavor.
I love the black bean burgers from Costco, and these tasted almost like them, but healthier because they were homemade and less sodium!
Let me know if you had better luck than me!
What you'll need:
1. Preheat grill to medium. Place half the beans in a food processor or blender along with mushrooms, oats, garlic, egg, cumin, and pepper. Process until well mixed. Add remaining beans and pulse the machine until they're combined into the mixture. Form into 6 patties and coat each with vegetable oil.
2. Grill for 3 to 4 minutes per side or until browned. Toast buns for 2 minutes. Serve bean burgers on toasted buns and top with mustard, tomato, and spinach.
Makes 6 servings. Per serving: 283 cal, 6 g fat (1 g sat), 45 g carbs, 10 g fiber, 300 mg sodium, 13 g protein
I didn't realize how much I liked burgers until I started this blog. All of these dishes I have loved and enjoyed so much. Nothing beats a warm summer day, drinking a cold glass of Chardonnay on your porch and grilling some burgers. Or beer...to each their own!