California-Style Turkey Burgers

It's mid-May and officially grilling season.  Yeah!  I make it my personal mission to cook dinner on the grill as much as I can throughout the week.  It turns cooking dinner from a chore into an event - drink in hand, the kids running around outside, hanging out with Joey on the deck… it makes my heart happy.  And then to enjoy a wonderful dinner?  Again, outside; again, drink in hand; again, the kids playing in the yard.  Perfection.

These burgers were a last-minute dinner decision.  I'd originally planned to make a different ground turkey recipe, but it was 70 degrees, sunny, and gorgeous outside.  What would YOU do in a situation like that?  The grill was just begging to be lit up.

So California-Style Turkey Burgers it was!  These are a pretty simple burger, amped up by loads of tasty toppings and an addictive sauce.  The patties are piled high with Monterey Jack cheese, avocado slices, sprouts (or in my case pea shoots, because I'm obsessed), and grilled red onion.  It's a great combination of textures and flavors, and these burgers have quickly skyrocketed to a favorite dinner in my house.

I threw some asparagus on the grill to serve alongside the burgers, but you can bet your britches that in the summer I'll be serving them with watermelon and grilled corn on the cob.

Have you dusted off your grill yet??

California-Style Turkey Burgers
adapted from ATK's Quick and Easy Grilling
makes 4 burgers

• 2 Tbs ketchup
• 2 Tbs mayonnaise
• 1/4 tsp smoked paprika
• 1 tsp pickle juice and/or relish
• 1 1/2 lbs ground turkey (NOT ground turkey breast)
• kosher salt and freshly ground black pepper
• vegetable oil
• 1 red onion, sliced into 1/4-inch rings
• 4 hamburger buns, split and brushed with oil
• 1 cup freshly grated Monterey Jack cheese (or pepperjack if you want a kick)
• 1 avocado, halved, pitted, and sliced
• 1/4 cup alfalfa sprouts or pea shoots

Prepare grill.

In a small bowl, whisk together the ketchup, mayonnaise, smoked paprika, and pickle juice/relish.  Set aside.

Shape the ground turkey into four 3/4-inch thick patties, and season both sides liberally with salt and pepper.  Brush the onion slices with oil and season with salt and pepper.

Grill the patties until browned and cooked through, 5 to 7 minutes per side.  Sprinkle each burger with the cheese during the last 2 minutes of cooking.  Transfer the burgers to a plate and tent with foil.  Meanwhile, grill the onions 3 to 4 minutes per side, or until softened.  Grill the buns 1 to 2 minutes, or until toasted.

To assemble the burgers, place the patties on the bun bottoms and top with the avocado, sprouts, and onions.  Spread about 1 tablespoon of sauce on the top bun, and serve.

Middle Eastern-Spiced Turkey & Zucchini Sliders (or lettuce wraps!)

Every so often we have a meal that absolutely blows us away.  These little sliders may look humble and unassuming, but don't be fooled:  this has been unanimously voted to be the best meal we've had all year!  I believe it was Caroline who loudly proclaimed "best dinner EVER" as we finished up.  I try not to be overly-effusive about every meal I share with you guys, so trust me when I tell you that these are absolutely fan-freaking-tastic!

These little patties are made up of ground turkey, zucchini, lots of fresh herbs, and cumin.  And then you serve them with a tangy and creamy sumac sauce.  They can also be served any number of ways:  Joey ate his as sliders, Caroline ate hers as-is, dipping them in the sauce, and I made lettuce wraps out of mine.  I chopped up the leftover patties and ate them on a salad with tons of veggies, and thinned out the sumac sauce to use as a dressing -- also highly recommend this vehicle!    The burgers are super flavorful from the zucchini and fresh herbs, with a nice smokiness and spice from the cumin and cayenne.  It's been almost a month since we ate these, and my mouth still waters when I think about that dinner.

I served these sliders with root veggie fries, and we all loved dipping them in the sauce as well.  Really, this sauce should become a staple condiment, one that you keep on hand for pretty much everything!

Sadly, my local Williams-Sonoma closed in January, and I was lucky enough to snag a copy of Ottolenghi's Jerusalem for an absolute steal.  This was the first recipe I've made from it, but I have a ton flagged and saved to make soon.  And if any of them are half as good as these burgers, then I'm definitely in for a treat.  Now go make these sliders!

Middle Eastern-Spiced Turkey and Zucchini Sliders
adapted from Ottolenghi's Jerusalem
makes 16-18 burgers

• 1 large zucchini, shredded on the large holes of a cheese grater (about 2 cups of grated zucchini)
• 1 lb ground turkey
• 3 green onions, minced
• 2 Tbs chopped fresh mint
• 2 Tbs chopped fresh cilantro
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 4 Tbs canola oil

First, make the sauce (recipe below) by whisking al the ingredients together in a small bowl.  Taste and season with salt and pepper.  Set aside or refrigerate until ready to serve.

To make the burgers, preheat the oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.

Wrap the zucchini in  a lint-free kitchen towel and squeeze over the sink to remove as much moisture as possible.

Combine all of the ingredients (up to the oil) in a large bowl.  Mix with your hands or a fork.  Shape into about 18 burgers, each weighing about 1.5 oz/45 g (this is really easy if you have a kitchen scale).  At this point, the patties can be chilled for several hours in the refrigerator, or you can proceed with the recipe.

Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat.  Carefully add about half the patties to the pan, and cook about 2 minutes per side.  Repeat with the remaining oil and patties.

As you finish cooking the patties on the stovetop, transfer them to the prepared baking sheet, and arrange in a single layer.  Cook the patties for 5 to 7 minutes, or until they are cooked through.  

Serve with the sauce, either as sliders, lettuce wraps, or as-is.

Sumac-Sour Cream Sauce

• scant 1/2 cup sour cream (low-fat is fine, but avoid fat-free)
• scant 2/3 cup Greek yogurt
• 1 tsp grated lemon zest
• 1 Tbs freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1 Tbs olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 Tbs sumac

Peach Chutney + A Killer Burger

A few weeks ago, I got a babysitter for the babies, and took Caroline and Smith out for a day of fun.  We went to the natural history muesem (dinosaurs!  whales! dolphins! fossils!), then went out for lunch at a great burger place nearby.  I'm always a sucker for a fancy burger, so I ordered the Georgia On My Mind:  a grass-fed patty, topped with local goat cheese, arugula, and a sweet and spicy peach chutney.  It absolutely blew my mind, and after the first bite I was planning to recreate it in my own kitchen ASAP.

I'd never made peach chutney, but let me tell you - it's so easy, makes enough to freeze (or can), and it goes just swimmingly with pretty much anything.  It's got that killer combination of sweet-spicy-sour that I find utterly addictive.  I served it with goat cheese over a burger here, but this week I am planning to serve it with grilled pork tenderloin.  I'm positive that it would be great with any number of grilled proteins, as a topping for bruschetta, or even over some goat cheese or cream cheese as an appetizer.  Oh!  Or over baked brie, kind of like this sweet and spicy baked brie I posted earlier this summer!  Like I said, it's amazingly versatile, lasts for a few weeks in the fridge, freezes well… basically it's just an all-around great thing to have on hand.

And should you find yourself with some peach chutney on hand, I beg of you:  pretty please make this burger?  I promise you'll love it!

Peach Chutney
adapted from epicurious.com
makes 2-3 cups

• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped white onion
• 1 small jalapeño or serrano chile, seeded and chopped finely
• 1/3 cup golden raisins
• 1 Tbs minced garlic (2-3 cloves)
• 1 Tbs minced fresh ginger
• 1/2 tsp kosher salt
• 1 1/2 lbs firm but ripe peaches, peeled, pitted, and coarsely chopped

In a medium saucepan, combine the vinegar and sugars over medium-high heat.  Bring to a boil and add the bell pepper, onion, jalapeño, raisins, garlic, ginger, and salt.  Bring to a simmer and cook, stirring occasionally, for 10 minutes.

Add the peaches and any accumulated juices, and cook an additional 10-15 minutes, or until the liquid has thickened and the peaches are soft and tender, but still retain their shape.

Remove from heat and cool to room temperature.  Serve as desired, or store in the refrigerator in an airtight container.

Eggplant Parmesan Burgers

 

Eggplant can be such a divisive vegetable.  People either love it or hate it.  I love it, Joey... strongly dislikes it.  In the past, it's kind of a point of contention in our marriage (see also:  brussels sprouts).  Luckily, we've come to an unspoken agreement.  I don't make it very often, and he's a good sport and will always try it.

So here's a little secret to converting eggplant haters to lovers:  turn it into a burger, smother it with cheese and marinara sauce, then sandwich it in a garlic bread bun.  I dare you not to love this.

For the record, Joey really liked these burgers, and the twins couldn't get enough.  And as expected, Caroline loved them and Smith wouldn't try a single bite.

I just love eggplant in pretty much all incarnations, but I especially love giving foods the eggplant parm treatment.  What a great way to combine my love of burgers with my love of eggplant!  So what's next... eggplant parm mac and cheese, anyone?

Eggplant Parmesan Burgers
adapted from Eats Well with Others
makes 4 burgers

• 1 1/2 - 2 lbs eggplant (1 large or 2 smaller eggplants)
• 3 Tbs olive oil, divided
• kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 1/4  cup Parmesan cheese
• 2 Tbs minced fresh parsley
• 2 Tbs minced fresh basil, plus more for serving
• 2 cloves of garlic, minced
• pinch of red pepper flakes
• 1 egg, lightly beaten
• about 1/4 cup marinara sauce
• mozzarella cheese, sliced
• 4 hamburger buns, sliced in half
• 1 Tbs butter, softened
• garlic powder

Preheat the broiler and line a rimmed baking sheet with foil.  Spray lightly with cooking spray.

Peel the eggplant, then slice into 1/2-inch rounds.  Arrange in a single layer on the prepared baking sheet, then brush with 1 tablespoon of the oil, being sure to flip the eggplant rounds and oil both sides.  Season generously with salt and pepper.

Place in the oven and watching closely, broil the eggplant, turning once, until golden-brown, about 7 to 10 minutes.  Watch it very closely though, as broilers do vary quite a bit, and your eggplant can go from golden-brown to charred very quickly.

Remove from the oven.

Allow the eggplant to cool slightly, roughly chop, then transfer to a food processor.  Add the panko, Parmesan cheese, parsley, basil, garlic, red pepper flakes, and the egg.  Pulse several times, until the mixture is evenly mixed.

Form the mixture into four patties.  Transfer to the refrigerator and allow to chill for at least 30 minutes, or up to several hours.

When ready to cook, preheat the oven to 350 degrees and heat an (oven safe) nonstick skillet with 3 tablespoons of oil over medium  heat.  Carefully transfer the eggplant patties to the pan, and cook 2 minutes, per side, flipping them very gently.  Top each burger with about 1 tablespoon of marinara sauce and a slice of mozzarella, then transfer the skillet to the oven.

Bake until the cheese is melted and the marinara is heated through, 3-4 minutes.  Sprinkle with freshly chopped basil.

Meanwhile, spread the butter on the cut-side of the buns, and sprinkle with garlic powder.  Arrange them in a single layer, cut side-up, on a baking sheet.  When the burgers are finished cooking, transfer the buns to the oven and toast until the butter is melted and the bread is lightly toasted.

Serve the eggplant burgers on toasted burger buns.

Blue Cheese-Stuffed Hamburgers

 

I'm blaming my own lack of awareness on both the excessively cool spring we've had and still being in a bit of a baby-induced fog.  But is it just me, or did the summer totally sneak up on us this year?  I didn't even realize it was Memorial Day weekend until the Thursday before when someone asked our plans for the long weekend.  And now we're suddenly almost halfway through June??  Caroline is starting kindergarten in August, and Smith will be starting preschool in September.  Time needs to slow down juuuust a little, because before I know it the twins will be graduating from high school!

But now that I'm firmly in summer-mode, I'm taking full advantage of the warm weather - dinner is cooked on the grill almost every night, and we've been eating on the screen porch nightly as well.  The kids just love being out there - Caroline gets super excited when I start carrying things out to the porch for dinner.

These burgers were one of our first al fresco dinners of the season.  It's a basic burger, but its kicked up a notch by stuffing it with a blue cheese filling.  The filling is a mixture of blue cheese, cream cheese, shallots, garlic, and mustard.  And it's goooood.  The rich and creamy filling pairs just swimmingly with the juicy burgers.  I couldn't get enough.

They come together quite quickly - the filling is mixed up, the burger patties formed, and then they are chilled for a bit before grilling.  This allows the cheese to firm up, thereby keeping the stuffing inside the patties versus oozing out all over the place.  It also provides you with a great make-ahead dinner.  I actually prepped the burgers early in the afternoon, and then when it was time to eat, just threw them on the grill while I cooked the sides (green salad and grilled corn on the cob, by the way).

We all absolutely loved these burgers, and I know they'll make many repeat appearances on our (outside) dinner table this summer.  If you're planning to grill out for Father's Day, these would be a great option - a little fancier than your everyday burger, but well -- it's still a burger.  And who wouldn't love a burger stuffed with cheese?

Blue Cheese-Stuffed Hamburgers
adapted from All Fired Up, by the editors of Southern Living
makes 4 burgers

• 2 oz. cream cheese, softened
• 1/4 cup crumbled blue cheese
• 1 Tbs grated onion or shallot
• 1 Tbs Dijon mustard
• 1 garlic clove, minced
• 1 1/2 lbs ground beef (preferably 80/20 fat content)
• kosher salt and freshly ground black pepper

Stir together the cream cheese, blue cheese, onion, mustard, garlic, and a pinch of salt and pepper.

In a large bowl, gently combine the ground beef with 1/2 teaspoon of kosher salt and 1/2 teaspoon of pepper.  Shape the mixture into 8 (4-inch) patties and arrange in a single layer on a foil-lined baking sheet.

Spoon 1/4 of the cheese mixture onto each of 4 of the patties.  Top with the remaining 4 patties, pressing and pinching the edges to seal.  Cover with plastic wrap and chill for at least 30 minutes, or up to several hours.

To grill the burgers, prepare the grill to medium-high heat (350 to 400 degrees Farenheit.  Brush the grates with oil and grill the patties 6 to 7 minutes per side, flipping once.  

Serve on toasted buns with your choice of accompaniments.  I loved this simply with arugula - the burgers were juicy, and the stuffing provided plenty of flavor without the need for additional condiments.

California Roll Burgers

The minute I saw these burgers on Use Real Butter, I'm pretty sure I immediately started drooling.  Start out with a pretty basic burger - use the highest quality beef you can, add a little fish sauce (just trust me), and grill them.  Mix up a quick crab salad and wasabi mayo, then pile it all on a toasted bun with the obligatory lettuce and tomato, plus some chopped nori, avocado slices, and pickled ginger.  It is one intense burger.  I was pretty full after eating only half of it, but it was so good that I couldn't bear to let any go to waste.  Don't you hate that?

As soon as I made these, I started envisioning a spicy tuna roll burger... and then I got pregnant.  I later saw that Jen was ahead of me, and had recently posted one.  You'd better believe that I'll be enjoying one pretty quickly after these babies are born!  Without a doubt, sushi is the hardest thing to give up when pregnant.  For some reason I crave it all. the. time now.

I know summer is winding down, but even if you only plan to use your grill one more time, I beg of you - make these burgers.  You most definitely won't be sorry!

California Roll Burgers
adapted from Use Real Butter

feel free to customize these to your tastes.  Leave off any of the components you don't care for, or add anything else you do like.  The original recipe called for roe as one of the toppings, but I don't care of the texture so much, so I left it off.  I topped mine with a little extra siracha sauce for a spicier burger.  I also followed Jen's lead and served it with the Terra root chips.  

Prepare all the toppings and refrigerate them before you grill the burgers, so you can assemble and eat as soon as they come off the grill.  The combo of hot burger with cold toppings is really great.

• 1 lb ground beef
• 1 tsp fish sauce
• kosher salt and freshly ground black pepper
• 6-8 oz crab meat, picked through for shells
• 1 Tbs mayonnaise
• dash of soy sauce
• 1/4 cup mayonnaise
• 1 tsp wasabi powder (more or less to taste)
• pickled ginger
• nori (seaweed sheets) cut or torn into thin strips
• avocado slices
• lettuce or spinach, washed and torn
• tomato slices
• challah or brioche buns, halved
• Siracha, for serving

Combine the ground beef with the fish sauce, and season with salt and pepper.  Using a light hand, loosely form the beef into 4 patties.  Season the outside with additional salt and pepper.

For the crab salad:  Combine the crab meat with 1 tablespoon of mayonnaise and soy sauce, taste, and season with salt and pepper.  Cover and chill until ready to use.

To make the wasabi mayonnaise, stir the wasabi powder into 1/4 cup of mayonnaise.  Taste and add additional wasabi or mayonnaise to adjust to your liking.  Cover and chill until ready to use.

Prepare the grill to medium-high heat.  Oil the grates, then grill the burgers to desired doneness, flipping once.  Brush the cut side of the buns with oil or butter and grill them as well.

To assemble:  Starting with the bottom bun, layer the lettuce, tomato, burger patty, crab salad, avocado, nori, and pickled ginger.  Spread the top bun with some of the wasabi mayonnaise, drizzle siracha on top if desired, and serve immediately.

Pesto Turkey Burgers

As I mentioned in my container gardening post, I have a plethora of basil.  Pesto is always a great way to use some, but it's what to do with the pesto that can pose the problem.  Obviously tossing with pasta is an easy way to use it, but I like to shake things up, so I mixed some pesto into ground turkey and made pesto turkey burgers!  Topped with a thick slice of tomato, some grilled onions, melted provolone cheese, and a smear of pesto on a toasted bun, you have a mighty fine burger.

Turkey burgers have the reputation of being dry, crumbly, and tasteless, but the pesto certainly solves those problems.  The olive oil in the pesto keeps the burgers moist, and of course they taste bright and fresh thanks to the basil and fresh garlic.

If you're looking to mix up your summer grilling, give these a try.  Any number of sides - especially grilled vegetables - would go well with this - I went with grilled asparagus caprese salad, and it was a stellar choice.  Happy grilling!

Pesto Turkey Burgers
adapted from Oishii Food


Pesto
adapted from Cook's Illustrated

• 1/4 cup pine nuts, toasted
• 5 medium garlic cloves, unpeeled
• 2 cups packed fresh basil leaves
• 2 Tablespoons Italian parsley
• 1/3 cup extra virgin olive oil
• salt
• 1/4 cup grated Pamesan cheese

Toast nuts in a small skillet over medium heat, stirring frequently, until golden brown. Add to the food processor. Add the garlic cloves to the skillet and toast, tossing frequently, until the skins are toasted and garlic is fragrant. Peel and add to food processor as well.

Process until finely chopped, and add remaining ingredients except cheese. Process until finely chopped.  Transfer to a small bowl, add the cheese, and adjust seasonings if necessary.


Burgers

• 1/4 cup pesto, plus more for serving
• 1 1/4 lbs ground turkey
• 1 tsp dijon mustard
• 1 clove garlic, minced
• salt and pepper
• 4 slices provolone cheese
• 4 buns, split open and brushed with olive oil
• 1/2 sweet onion, sliced into thick rings
• 4 tomato slices
• lettuce

Prepare grill.  

In a medium bowl, combine the pesto, ground turkey, Dijon mustard, garlic, and salt and pepper.  Lightly but thoroughly mix to combine.  Form into 4 equal-sized patties.

Brush the grates of the grill with olive oil, and grill the burgers 4-6 minutes per side, or until cooked through.  When the burgers are almost done, top each patty with a slice of cheese, close the grill cover, and cook until the cheese has melted.  As the burgers cook, also grill the onions, turning once.  Toast the buns on the grill about 1 minute, or until golden-brown.

Top the burgers with lettuce, tomato, and grilled onions.  Spread a small amount of pesto on one of the buns and serve.

Cilantro-Lime Salmon Burgers

I'm having a bit of a moral dilemma these days with Caroline.  She seems to have made the connection that we eat animals, and she is not happy about it.  It all started with one of baby Smith's teething toys.  He has one that's shaped like a fish, and one day as he was chewing on it, we had this conversation:

Caroline:  Baby Smith!  You silly baby boy - we don't eat fish!
Me:  Caroline, we do eat fish.  We ate salmon last night
Caroline:  Mommy, that's so silly.  Salmon's not fish.
Me:  Yes it is.
Caroline: (now getting upset).  No mommy, we don't eat fish that swim in the oceans and rivers.
Me:  Yes, Caroline, we do.
Caroline:  (now crying)  No!  We only eat fish from the grocery store!

 I am so touched and moved that she is so passionate and convicted, but I also don't want to count out an entire food group for her just yet.  I tried to explain the circle of life, but I think I only made it worse because then she realized that we also eat chickens, cows, and pigs.  Even though I mostly only buy organic, free range, wild-caught, etc, she doesn't see the distinction and wants no part of it.  Luckily, we eat vegetarian a good bit, so it's only been an issue a few times during dinner.  She hasn't wanted to eat beef, since the cow is her favorite animal.  Or crab, since it's her favorite "fish." I'm still at a bit of a loss about what to do and how to handle it, but so far I've just told her what we're having for dinner and then let her decide.  That's the thing about parenting - it's totally on the job training.

And now to move on to the recipe, I'll talk about these burgers!  Caroline did actually eat these.  One of the biggest complaints I hear about salmon is that wild-caught salmon (which IMO is the only kind worth buying!) is too expensive.  Yes, it is pricey, but the great thing about this recipe is that one pound of salmon makes four servings.  So it's definitely a more affordable option if you want to get those omega fatty acids!

And it's no wonder that these were such a hit with the whole family - they are full of all of our favorite things:  cilantro, lime juice, jalapeños... a quick cilantro lime yogurt sauce adds a cool creaminess, and topping with avocado and extra hot sauce amps up the flavor even more.  These were quick and easy, and a fun new way to eat salmon.  And a fun new burger to add to my repertoire.  Since apparently cows are off the menu for a while ;-)

Cilatnro-Lime Salmon Burgers
adapted from Cooking Light, May 2009

• 1 lb salmon, skim removed 
• 1 Tbs greek yogurt
• 3 Tbs chopped fresh cilantro
• juice of 1 lime
• 1 tsp lime zest
• 1/3 cup panko bread crumbs
• 1 garlic clove, minced
• 1 jalapeño, seeds and ribs removed, minced
• 2 Tbs chopped green onion (about 2 scallions)
• 1/2 tsp kosher salt
• dash of hot sauce
• freshly cracked black pepper
• 1 Tbs vegetable oil

Cilantro-Lime Sauce

• 1/4 cup Greek yogurt (low fat or fat free is fine)
• 2 Tbs lime juice
• 2 Tbs chopped cilantro
• salt and pepper
• a few dashes of hot sauce

To serve:

• 1 avocado, peeled, pitted, and sliced
• handful of spinach leave or lettuce leaves, rinses
• 4 burger buns, split and toasted
• hot sauce, for passing at the table

Chop the salmon into 1-2 inch chunks, and transfer it to a food processor.  Add the greek yogurt, cilantro, lime juice and zest, bread crumbs, garlic, jalapeño, green onion, salt and pepper, and hot sauce.  Pulse several times to chop the salmon into small pieces and combine with the other ingredients. 

Form the mixture into 4 equal-sized patties, each about 3/4-inch thick.  Chill at least 30 minutes, or for up to several hours.

Meanwhile, whisk together all the ingredients for the cilantro-lime sauce.  Cover and chill until ready to use.

Heat the oil in a nonstick (or cast iron) skillet over medium high heat.  Carefully place the burgers in the skillet and cook 2 minutes.  Flip, then cook an additional 2 minutes.

Serve each burgers on a toasted bun with spinach, the cilantro-lime juice, and sliced avocado.  Pass the hot sauce at the table for serving.

Four-Cheese Cheese Burgers

We don't really eat a lot of red meat at home, but a few weeks ago I got an undeniable craving for a cheeseburger.  I called Joey at work and asked if burgers were okay for dinner that night (ummm yes they were, of course), and then asked if he had any preferences on toppings - I do like to get fancy after all.  I read him a few ideas that I'd saved from various cookbooks, blogs, and magazines, and when I got to Four-Cheese Burgers he stopped me.  Done and done.

This is a basic burger patty, and the real business is the cheese.  You could really use any combination of cheeses you'd like, but I loved the combo of Swiss, American, Goat, and Parmesan.  Though I love goat's cheese more than life itself, don't be tempted to add extra - it's a very strong flavor and will easily overpower the rest of the cheeses.

This was just really really good - I obviously knew we would like it - I mean, what's not to like here - but we all LOVED it.  So much in fact, that we had the exact same dinner the very next night.  Definitely not something that happens often around here!


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Four-Cheese Cheese Burgers
adapted from Bobby Flay's Burgers, Fries, and Shakes
makes 4 burgers

• 1 1/2 lbs ground beef (preferably 85%)
• kosher salt and freshly ground black pepper
• 1 Tbs Worcestershire sauce
• pinch cayenne
• 2 tsp Dijon mustard
• 1 Tbs canola oil
• 4 slices Swiss cheese
• 4 slices American cheese
• 1/4 cup crumbled goat cheese
• 1/4 cup freshly grated Parmesan cheese
• 4 slices Beefsteak tomatoes, sliced 1-inch thick
• 4 hamburger buns, split and toasted
• handful of spinach or arugula leaves

In a large bowl, gently combine the beef with salt and pepper, Worcestershire sauce, mustard, and cayenne.  Form into 4 equal-sized patties, each about 3/4-1 inch thick.  Make a deep depression in the center of each patty with your thumb.  Season with additional salt and pepper.

Heat the oil over medium-high heat in a large skillet, preferably cast-iron.  Cook the burgers 3-4 minutes, then carefully flip using a spatula.  Cook an addtional 3-6 minutes, until the burger reaches your desired degree of doneness.  Top each burger with a slice of Swiss, followed by the tomato slice, goat cheese, and the American cheese.  Cover the skillet and cook an additonal mitue or so, until the cheese has melted.  Remove from heat and sprinkle with the Parmesan.  Serve on the toasted buns with the spinach.

Mushroom-Crusted Turkey Burgers

Last year, Joey took me to one of our favorite restaurants for my birthday.  I had a seared pork loin that was stuffed with cheese and prosciutto and coated in a porcini mushroom crust.  It was insanely delicious, and I vowed to recreate it then and there.  And here we are, almost one year later.... Somehow a mushroom-crusted pork loin morphed into the idea of a mushroom-crusted turkey burger. 

It was definitely a great adaptation.  To coat the burgers, I ground up some dried porcini mushrooms in the food processor (I used my mini-prep for the job), and then coated the burgers with the powder.  I kept the burger itself pretty simple - a few simple herbs and spices and a little bit of the porcini powder.  Seared in a skillet and topped with Havarti and a little arugula, these burgers now top the list as on of our favorite meals.  I love making fun burgers, and Joey said these are probably his favorite that I've made yet.  The mushroom crust gets a little crispy in the skillet, and the earthy mushrooms go really well with the turkey burgers and creamy Havarti.  The arugula gives the whole thing a bit of freshness and bite.  Ready in under 30 minutes, full of mushroom flavor, and relatively healthy - what more could you want?


Mushroom-Crusted Turkey Burgers
a Pink Parsley Original
makes 4 burgers

• 1 oz dried mushrooms
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 1/4 lbs ground turkey
• 1 scallion, minced
• 2 Tbs minced fresh parsley
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 Tbs oil
• 4 slices Havarti cheese
• 4 burger buns, split
• arugula, for serving

In the bowl of a food processor, grind the dried mushrooms until they are a coarse powder.  Reserve 2 teaspoons of the powder, and transfer the rest to a shallow bowl or pie plate and mix in the salt and pepper.

In a large bowl, combine the turkey, reserved mushroom powder, scallion, parsley, mustard, and worcestershire sauce.  Season with salt and pepper to taste.  Form into 4 equal-sized patties.

Preheat a large skillet over medium heat, and add the oil.

Working one burger at a time, coat the outside with the mushroom powder, pressing lightly to adhere. 

Cook the burgers 4-5 minuts per side, or until the meat is cooked through.  Add the cheese for the last minute or two, and continue cooking until it has melted.

Toast the buns and serve the burgers topped with arugula. 

Bacon Sliders with Bacon-Balsamic-Onion Jam

Burgers are great, and I love them, but there is something about sliders that is just so goshdarn cute!  I've actually made these burgers three times, and I love them the most as sliders.  They are very rich and pretty heavy, so I think the smaller portion is the way to go.  Incidentally, they would also make great finger food for the Super Bowl.  I'm not a huge professional football fan, but I do love eating snack food, so I definitely always look forward to Super Bowl parties!

So what makes these burgers so great?  You start with a pretty simple burger - meat, a few seasonings, and the kicker:  chopped bacon.  Thanks to the fat content of the bacon, these won't really dry out, so you don't have to worry about overcooking them.  However, if you make these as sliders, you should be sure to chop the bacon pretty small so that it cooks fully.  No one likes pieces of half-cooked bacon, right?  The bacon-balsamic-onion jam is the best part of these burgers though.  I don't think I even need to elaborate on that anymore.  Bacon.  Balsamic.  Caramelized onions.  The end.  FYI it is also an insanely wonderful addition to grilled cheese should you have any left over :)  I finished these sliders off with some Gruyere cheese, but I think blue cheese would be really great as well.  Or even a super sharp cheddar. 

If you are looking for more Super Bowl food ideas, check out the Featured Recipes Page.  I've updated it with some great options that will all be well-received at any party!

Bacon Sliders with Bacon-Balsamic-Onion Jam
adapted from Fine Cooking, July 2011, via Cook Like a Champion and Annie's Eats

For the jam:

• 4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
• 1 large red onion, halved and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 tsp sugar
• 1/3 cup balsamic vinegar 
• 1/2 teaspoon Dijon mustard
• 1/3 cup water

For the burgers:

• 2 thick slices applewood-smoked bacon
• 1-1/2 pounds ground beef (85% lean)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tsp Dijon mustard
• 1 Tbs balsamic vinegar
• 7-8 slider buns or dinner rolls, split
• Sliced Gruyere cheese, optional

Cook the bacon in a large skillet set over medium heat until lightly browned, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain. Discard all but about 2 tablespoons of oil from the skillet.

Add the onion to the skillet, season with salt and pepper to taste, add the sugar, cover, and cook for 2 minutes. Uncover and add a splash of water, then scrape up any browned bits from the bottom of the skillet. Cover and continue cooking, stirring occasionally, until the onions are soft, about 10 minutes. Stir in the vinegar, mustard and water. Return the bacon to the skillet and simmer until the liquid has thickened and most of it has been absorbed, 2-4 minutes. Transfer the jam to a small bowl, add another splash of balsamic vinegar, and set aside.  The jam can be left at room temperature until ready to serve, or refrigerated for up to 2 days.

To make the burgers, mince the bacon. In a large bowl, combine the beef, bacon, Worcestershire sauce, salt, pepper, mustard, and balsamic vinegar.  Gently mix into the ground beef, using your hands or a fork.  Divide the ground beef mixture evenly into 7-8 portions (depending on the size of your buns), and form each portion into a patty that will fit onto the slider bun. 

Heat a large (preferably nonstick or cast iron) skillet over medium-high heat and add the patties.  Cook 3-4 minutes on each side, or until they reach your desired degree of doneness (I personally like my burgers cooked to medium-well).  Top with slices of cheese for the last minute or two of cooking, or place under the broiler to melt.

Toast the buns, add the burger, and top with about 1 tablespoon of the jam.  Serve immediately.

Green Chile Cheeseburgers

We're big fans of burgers around here, so when I found some elusive New Mexico Hatch chiles, I knew I wanted to incorporate them into a burger.  And when I think of chiles, I think of Bobby Flay - that guy will add chiles to anything.  He actually did a Throwdown for Green Chile Cheeseburgers, and while he didn't win, his version still looked insanely delicious. 

You start with a grilled burger, then top it with queso sauce, green chile relish, and pickled red onions.  The chile relish contains not only Hatch chiles, but also a poblano and a serrano.  They are roasted and mixed with some vinegar, honey, and cilantro.  The result is a tangy and spicy condiment that I could pretty much eat by the spoonful.  The picked red onions are also an awesome component.  I had never pickled anything but cucumbers, but I am now officially a convert.  We enjoyed the leftover onions on everything from sandwiches, to pizza, to salads, to quesadillas.  I think I want a jar of these in my refrigerator at all times from now on.  And finally, the burgers are smothered in queso.  Which I'm not even going to elaborate on because well.. it's queso.  No other description is needed. :-)

These could quite easily be my new favorite burger.  We not only loved them the day we made them, but I used one of the leftover patties to make quesadillas another night - I just crumbled the patty and topped a tortilla with monterrey jack cheese, some of the onions, and the green chile relish.  And we enjoyed those almost as much as the burgers themselves. 

Green Chile Cheeseburgers 
adapted from Bobby Flay's Throwdown!
makes 4 burgers

Pickled Red Onions

• 1 1/2 cups red wine vinegar
• 2 Tbs sugar
• 1 Tbs kosher salt
• 1 red onion, peeled, halved, and thinly sliced
  

Green Chile Relish

• 1 medium poblano chile
• 2 Hatch chiles, or 2 Anaheim chiles
• 1 serrano chile
• 1/4 cup red wine vinegar
• 1 Tbs honey
• 2 Tbs extra virgin olive oil
• 1/4 cup chopped fresh cilantro leaves
• kosher salt and freshly ground black pepper

 Burgers

• 1 1/2 lbs ground beef
• kosher salt and freshly ground black pepper
• 1 Tbs Worcestershire sauce
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes

To serve

• 4 hamburger buns, split and lightly toasted
• 8 Tbs Queso sauce

To make the pickled onions, combine the vinegar, 1/4 cup water, the sugar, and the salt in a small saucepan; bring to a boil.  Remove from heat and allow to cool for 10 minutes.  Put the onions in a medium heat-proof bowl and pour the vinegar over them.  Cover and refrigerate for at least 4 and up to 48 hours.

For the green chile relish, roast the chiles:  Heat the broiler to high heat and place a baking sheet with the chiles on it 6 inches from the heating element.  Use tongs to turn the chiles every few minutes, until they are blackened all over.  Add the chiles to a medium bowl and cover tightly with plastic wrap.  Allow to cool about 10-15 minutes, then peel the chiles.  Remove the seeds and ribs and chop into small pieces.

Combine the vinegar, honey, olive oil, and cilantro in a medium bowl, and whisk to combine.  Stir in the diced chiles and season with salt and pepper.  Allow to sit at room temperature for at least 30 minutes.

For the burgers, preheat the grill.  In a large bowl, combine the beef, salt and pepper, Worcestershire sauce, garlic, and red pepper flakes.  Lightly mix to combine and shape into 4 patties, each about 1 1/2 inches thick.  Grill the burgers to desired doneness, flipping once.

To serve, place a patty on the bottom side of each bun, then top each with about 2 tablespoons of queso, green chile relish, and pickled red onions.  Top with the other half of the bun and serve.

Greek Turkey Burgers

It's hard to beat a classic cheeseburger, but I love trying out new and different variations, nonetheless.  I have had this particular recipe saved for about a year now, and I'm so glad I finally got around to trying it.  This is from a Southern Living from last summer, and these fig-glazed burgers with red onion jam were also featured in the spread. 

It is a turkey burger patty that is enhanced by herbs, spices, and most importantly, feta cheese!  Maybe it's my pregnancy, but I can't get enough feta lately.  I could pretty much eat it on anything and be happy.  And I feel the same way about tzatziki sauce as well.  Maybe my lunch tomorrow should be feta + tzatziki, eaten with spoon?  Rather than following the recipe for tzatziki that is listed with the recipe, I used my favorite version from my favorite Greek. :-)

So needless to say, I absolutely loved these burgers.  The salty feta + fresh herbs play wonderfully off of each other, and the bright freshness from the tzatziki is wonderfully light and refreshing next to the burger.  Served on a toasted bun with some fresh cucumber, lettuce, and tomato, I was pretty much in heaven.  I served these burgers with a watermelon, tomato, and feta salad, and it was a truly wonderful summer meal.  And the leftovers made for a killer salad the next day for lunch!


Greek Turkey Burgers
adapted from Southern Living, July 2010

• 1 1/4 lbs ground turkey breast
• 4 oz crumbled feta cheese
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 Tbs minced fresh oregano
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1 Tbs olive oil

To serve:

• tzatziki sauce (recipe follows)
• thinly sliced cucumber (or use a vegetable peeler to peel ribbons)
• lettuce
• tomato
• 4 hamburger buns, split and toasted

Prepare grill.

Mix together all the ingredients for the burgers.  Using a light touch, form into 4 patties.

Grease the grates of the grill and grill the burgers 5-7 minutes per side, until cooked through, turning once.  Serve with tzatziki, tomato, lettuce, and cucmber.


Tzatzi
barely adapted from Elly Says Opa!

• 1 1/2 cups Greek yogurt (nonfat or lowfat is fine)
• 1/2 hothouse cucumber, seeds removed
• 2-3 cloves garlic, finely minced
• 2 tsp white wine vinegar
• juice of 1/2 lemon
• salt and pepper
• extra virgin olive oil

Shred the cucumber on the large holes of a box grater, and using a few paper towels or a kitchen towel (one that doesn't give off lint), squeeze the cucumber to remove as much water as you can.

Combine all the ingredients through the lemon juice in a medium bowl. Taste and season with salt and pepper.  Top with a drizzle of olive oil, and refrigerate at least 30 minutes, to allow the flavors to meld.

Shrimp Burgers

Burgers are definitely synonymous with summer, and it appears as though I've made it my mission to try as many variations as possible before fall.  Most have been grilled, and most have been beef, turkey, or chicken.  But I've been wanting to make a seafood variation for years now.  I've actually had this recipe bookmarked since I first bought The Lee Bros. Southern Cookbook.  According to Matt and Ted (yes, we're on a first name basis), shrimp burgers are popular in - you guessed it - shrimping towns on the coast.  I'm sure Bubba from Forrest Gump would agree - when you live in a shrimping town, you have to get creative and find new ways to prep and eat shrimp!

These burgers are inspired by Hominy Grill, a popular restaurant in Charleston, SC. If you watch Throwdown with Bobby Flay, you may have heard of it - he challenged the chef to a coconut cake throwdown.  Anyway, this is basically a crabcake on a bun.  But made with shrimp.  And with the addition of fresh corn, ginger, lemon zest, and hot sauce.  I had a little trouble keeping the burgers together when I flipped them, and then they were pretty messy to eat, but I think it's from chopping the shrimp coarsley.  I think if they were chopped finer, or even pulsed in a food processor, they would hold together better.  You may also have better luck if you chill them for several hours vs 30 minutes, as the recipe indicates.  In any case, I just turned this into a fork-and-knife burger.  And the messiness definitely didn't deter us from enjoying them - they were bright and fresh from the herbs, ginger, and lemon, with a nice kick from the hot sauce. 

I served these on toasted buns with lettuce, tomato, and homemade tartar sauce.  On the side, we had toasted okra and watermelon - this was such a great summer meal, and I'm going to have trouble trying more seafood burger variations now that I love this one so much.

And if you love burgers as much as we do, check out my Featured Recipes Page - I've updated it with some of our favorites!

Shrimp Burgers
adapted from The Lee Bros. Southern Cookbook
serves 4

• 2 quarts water
• 1 recipe shrimp boil (recipe follows)
• 1 pound shrimp, shells on
• 2 Tbs chopped fresh scallions
• 1/3 cup fresh corn kernels, cut from the cob
• 2 Tbs chopped parsley
• 1 Tbs grated fresh ginger
• zest of 1 lemon
• juice of 1 lemon
• 2 Tbs mayonnaise
• 1 Tbs Greek yogurt
• 1 cup breadcrumbs, preferably fresh
• kosher salt
• freshly ground black pepper
• hot sauce, to taste
• 1 egg, lightly beaten
• 2 Tbs canola oil

To serve

• 4 hamburger buns, split
• tomato
• lettuce
• tartar sauce (recipe follows)
• fresh lemon wedges

In a medium saucepan, bring the water and shrimp boil to a boil over high heat.  Turn off the heat and add the shrimp.  Let stand until they are just pink, about 2 minutes.  Drain and run under cold water to stop the cooking.  Peel and devein the shrimp, and chop.  You should have 1 1/2 - 2 cups of chopped shrimp.

In a large bowl, mix the shrimp with scallions, corn, parsley, ginger, lemon zest, and lemon juice.  Stir in the mayonnaise, yogurt, and bread crumbs, and season with salt, pepper, and hot sauce.  Add the egg and gently fold with a spatula until evenly distributed.

From the shrimp mixture into 4 patties, each about 3-4 inches in diameter.  Cover with plastic wrap and refrigerate at least 30 minutes, or up to several hours.

Heat the oil in a nonstick skillet over high heat.  When it shimmers, add the burgers and cook until both sides are golden-brown, about 3 minutes per side.  Drain on a paper towel-lined dinner plate.

Toast the buns in the empty skillet until golden brown, and serve the burgers with a squeeze of lemon, lettuce, tomato, and tartar sauce.


Shrimp Boil

• 1 Tbs peppercorns
• 1 Tbs celery seeds
• 6 bay leaves, torn into pieces
• 1/2 cup kosher salt
• 3 Tbs ground cayenne pepper.

Combine the peppercorns, celery seeds, bay leaves, and salt in the bowl of a food processor or chopper, and pulse several times to grind the peppercorns and combine the spices.  Transfer to a small bowl and stir in the cayenne.


Tartar Sauce

• 1/2 cup drained relish (chowchow, artichoke, okra, pickle, etc)
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• juice of 1 lemon
• 1 tsp lemon zest
• hot sauce, to taste
• 1 tsp Dijon mustard
• salt and pepper to taste

In a medium bowl, combine all the ingredients and stir well.  Taste and add additional hot sauce, salt, or pepper to taste.  Cover and chill until ready to serve.

Steakhouse Mushroom Burgers with Creamed Spinach Sauce

We love burgers, so I'm always on the lookout for fun new recipes and ideas.  This burger is inspired by a steakhouse menu.  It is ground sirloin, mixed with sauteed mushrooms and spices, and topped with a creamy, spinach sauce.  Served open-faced on a piece of grilled Texas toast, this is definitely a fork-and-knife burger.

We all really liked these burgers, and Caroline especially loved dipping hers in the spinach sauce.  This is definitely a little bit heavier fare than we normally eat, but paired with a green salad or some grilled vegetables, it balances out nicely.  And since it is a little fancier than a typical burger, this is a great option to serve company.

Steakhouse Mushroom Burgers
adapted from Cuisine Tonight:  Grilling
makes 4 burgers

• 8 oz mushrooms, sliced
• 3 Tbs olive oil, divided
• 2 cloves garlic, minced
• 1 lb ground sirloin
• 1 Tbs low-sodium soy sauce
• 2 tsp minced fresh thyme
• 2 tsp minced fresh parsley
• 1 Tbs Dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
•   4 slices buttered Texas Toast
• shredded Parmesan

Creamed Spinach Sauce
makes 2 cups

• 2 Tbs unsalted butter
• 1/4 cup minced onion
• 2 Tbs all-purpose flour
• 1/2 cup half-and-half, plus more as needed
• 1/2 cup low-sodium chicken broth
• kosher salt and black pepper
• pinch cayenne
• pinch nutmeg
• 4 cups chopped fresh spinach
• 1 Tbs grated Parmesan
• squeeze of fresh lemon juice

Preheat the grill to medium-high.

In a medium saute pan, saute the mushrooms in 1 tablespoon of olive oil over medium-high heat.  Cook until the mushrooms begin to brown, 3-4 minutes.  Stir in garlic and cook until fragrant, about 1 minute.  Season with salt and pepper and remove from heat.

In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom mixture.  Gently mix to combine using a fork or your hands.  Divide the mixture into 4 equal portions, shaping each portion into a patty.

Scrape the grate clean and brush with the remaining tablespoon of oil.  Grill the burgers until cooked through, 3-4 minutes per side.  Remove the burgers from the grill and cover to keep warm.  Grill the bread 1-2 minutes per side, until lightly browned.

To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes.  Stir the flour into the onions and cook 1 minute.

Whisk in the half-and-half, broth, salt, cayenne, and nutmeg.  Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken.

Add the spinach, stirring until wilted.  Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much.  Season to taste with salt and pepper.

Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan.  Serve immediately.

Herbed Turkey Burgers

Was anyone else obsessed with Top Chef All-Stars?  I was sooo excited to see some of my old favorites return for a chance at redemption.  And since we always watch with my best friend and her husband, we decided to make things interesting and create a fantasy league.  Sadly, my team didn't fare so well (even though I really chose what I thought would be a solid team), but we had so much fun watching every week - especially when Atlanta's own Richard Blais took the title!  Anyway, thanks to Fabio and his broken English, I don't think I'll ever be able to eat a burger again without pronouncing it "boooger."

I'm always on the lookout for fun and unique burger recipes, but sometimes a simple and straightforward dinner is what I'm looking for.  These burgers are pretty basic, but they are gussied up a bit by the addition of fresh herbs.  I added sliced Havarti cheese to mine, and we loved the addition - cheese is always good, right?  I actually grilled these burgers the first nice weekend we had here, and while I didn't photograph them, I loved them so much I added them back to the menu shortly thereafter.

I served these burgers with the asparagus with rosemary and goat cheese, and I felt like we were enjoying an upscale burger dinner.  And one that we definitely plan to repeat again this spring. 

Herbed Turkey Burgers
adapted from Annie's Eats, originally from Simply Recipes
makes 4 burgers

• 2 Tbs olive oil, divided
• 3 Tbs finely diced onion
• 2 cloves garlic, minced
• 1 lb ground turkey
• 1/2 tsp kosher salt 
• 1/4 tsp ground black pepper
• 2 Tbs chopped fresh parsley
• 1 tsp minced fresh thyme
• 2 tsp minced fresh rosemary
• 2 tsp minced fresh sage
• 2 tsp Dijon mustard
• 1/4 tsp red pepper flakes
• 4 slices Havarti cheese
• For serving, tomato slices, onion, lettuce, and buns

Prepare grill for cooking over medium high heat.

In a small saute pan, heat 1 tablespoon of the oil over medium heat.  Add the onions and cook until soft and transluscent, about 3-5 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Remove from heat and allow to cool slightly.

In a large bowl combine the turkey, onions and garlic, salt, pepper, thyme, parsley, rosemary, sage, mustard, and red pepper flakes.  Mix in the remaining tablepsoon of oil. 

Shape the meat into 4 equal-sized patties.

Oil the grill and cook the burgers 4-6 minutes per side, or until they are evenly browned and cooked through.  Add a cheese slice to each burger, close the grill, and cook just until the cheese has melted.  Toast the buns if desired.  Serve with lettuce, tomato, and onion.

BBQ Chicken Burgers

I hate to rub it in to the northerners, but we have been having awesome weather here in Atlanta over the past week.  We've had temperatures in the 60's and sunshine, which to me mean's one thing:  outside!  Not only has Caroline been getting a lot of play time, but so have I.  And playtime to me means grilling. 

When my sister was visiting last weekend, I originally planned a dinner of chicken, potatoes, and vegetables, but my grill was just begging to be used... so while at the grocery store, I decided to make burgers.  I have been loving barbecue lately, so I decided to make a bbq chicken burger.  I seasoned the burgers with spices that I would use in a rub for pulled pork, and then I glazed them with more bbq sauce as they cooked.  But the real key to these burgers is the pork.  Joey and I had eaten out the night before, and we had some leftover pulled pork.  I chopped it up very finely and added it to the mix.  Since ground chicken tends to be pretty lean, adding the pork helped keep the meat from drying out.  It also gives the burgers that smoked bbq flavor.  I topped them with some sharp cheddar and grilled onions slices, and I think grilled pineapple would be a great addition as well.  I loved these burgers so much that I'm pretty sure I said "This is a really good burger" after every single bite! 

We are smoking a pork shoulder this weekend, and I'm going to set some pulled pork aside purely so I can make these burgers again next week!  Happy grilling!

One Year Ago:  Coconut Cupcakes


Grilled BBQ Chicken Burgers
Pink Parsley original
makes 4 burgers

• 1 lb ground chicken 
• 1/2 cup crumbled cornbread or 1/4 cup cornmeal
• 1 scallion, minced
• 1 Tbs minced fresh cilantro
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1 tsp dry mustard
• 1/2 tsp kosher salt
• pinch cayenne
• 2 tsp brown sugar
• 2/3 cup chopped pulled pork
• 5 Tbs bbq sauce, divided
• 1/2 red onion, sliced into rings
• 4 slices extra sharp cheddar
• 4 burger buns
• olive oil

Prepare grill.

In a large bowl, combine the chicken, cornbread, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, pork, and 2 tablespoons of the bbq sauce.  Lightly but thoroughly mix with your hands to incorporate all the ingredients.  Add the remaining 3 tablespoons of bbq sauce to a small bowl.

Form the mixture into 4 equal-sized patties.  Brush the grates of the grill with olive oil.  Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, then flip.  Turn the onions as well.  Brush the cooked sides with half the reserved bbq sauce.  After 3-4 minutes, flip the burgers again. glazing the other side with the remaining bbq sauce.  Place a slice of cheese on each pattie, and lay the buns, cut side down, on the grill.  Close the lid and allow the cheese to melt and the buns to toast. 

Remove all the food from the grill, assembling the burgers as desired.  Serve with additional bbq sauce if desired.

Turkey and Dressing Burgers

I have a few things worth mentioning before I get to these insanely delicious burgers...

Its November, which means its NaBloPoMo.  For the unfamiliar, that is National Blog Posting Month.  The idea is to write a post every single day for.. wait for it... a month!  I hemmed and hawed about participating, but I ultimately decided to just go for it.  I have tons of great recipes to share, and hopefully some interesting comments or stories to share as well.  

And now that Halloween is over, its time to start prepping for Thanksgiving!  If you are like me and love eating the flavors of Thanksgiving more than once a year, then I have some great recipes for you.  Between now and Thanksgiving, I'll be posting several recipes for meals that are "Thanksgiving-like" in flavors, ingredients, etc, but aren't your traditional turkey, dressing, and green beans.  You might also find some recipes that are perfect for leftovers.

Take these burgers for example.  The official title is Grilled Turkey Burgers with Cranberry Relish, but I didn't feel like that adequately described them.  As I made them, I thought that the spices and flavors were reminiscent of dressing (or stuffing if you aren't from the south).  Then I took a bite, and I was shocked by how much the burger captures the essence of it.  I literally felt like I was eating turkey, dressing, and cranberry sauce.  To me, the perfect bite of Thanksgiving dinner is a little turkey, a little dressing, and a little cranberry sauce.  When I ate these burgers, every bite was that elusive perfect bite. 

So whether you are looking to get into the Thanksgiving spirit a little early, you want the flavors of Thanksgiving without all the work, or if you have a hankering for turkey and dressing in July,  give these burgers a try. 

One Year Ago:  Lighter Chicken and Dumplings


Turkey and Dressing Burgers with Cranberry Relish
adapted from Williams-Sonoma
makes 4 burgers

• 1 cup whole berry cranberry sauce
• zest of 1/2 orange
• juice of 1/2 orange
• 2 Tbs prepared horseradish
• pinch of ground cinnamon
• pinch of ground cloves
• kosher salt and freshly ground black pepper
• 1 Tbs unsalted butter
• 1/2 cup diced celery
• 1/2 cup diced yellow onion
• 1 1/2 pounds ground turkey
• 1 cup day-old small cornbread cubes
• 2 Tbs chopped fresh parsley
• 1Tbs chopped fresh thyme
• 1 Tbs chopped fresh sage
• 1 tsp poultry seasoning
• 1 egg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 sandwich rolls

In a small bowl, combine the cranberry sauce, orange zest, orange juice, horseradish, cinnamon, cloves, and salt and pepper to taste.  Allow to sit at room temperature for at least 15 minutes before serving, or refrigerate up to 24 hours.

In a small skillet, melt the butter over medium heat.  Add the celery and onion, and cook until softened, about 4 minutes.  Remove from heat and cool completely.

In a large bowl, combine the turkey, cornbread, parsley, sage, thyme, poultry seasoning, cornbread cubes, egg, the celery and onion, and salt and pepper.  Lightly combine using a fork. 

Divide the mixture into 4 equal portions, and shape into patties.

Prepare grill over medium-high heat.  Grill burgers 6-7 minutes per side, or until cooked through completely.  Lightly toast the buns, and serve the burgers with cranberry relish.

Fig-Glazed Burgers with Red Onion Jam

Even though I'm not a huge meat-eater, I do love a good burger.  I love mixing things up and trying out new and different variations.  Lucky me, July's Southern Living has a whole spread of Top-Rated Burgers.  These were the first ones that stuck out at me.  I absolutely love figs.  One of my strongest childhood memories is going to my grandpa's house and picking figs off his tree, then eating them right there in the yard.  And since my grandpa is pretty much my favorite person in the world, figs will always be a favorite as well. 

These burgers start out with a patty seasoned with herbs and spices, then is grilled, glazed with fig preserves, and topped with Meunster cheese.  As the burgers cook, a red onion jam is made by sauteeing onions with a little sugar, vinegar, and thyme.  And just so you know, the leftover onions make phenomenal grilled cheese sandwiches.  The result is a perfect combination of sweet, salty, and tart.  Joey said this is his new favorite burger, so I have a feeling they'll be making regular appearances in our house.


One Year Ago:  Roasted Tomatoes Stuffed with Goat Cheese


Fig-Glazed Burgers with Red Onion Jam
adapted from Southern Living, July 2010
makes 4 burgers

Red Onion Jam

• 4 cups thinly sliced red onions (about 2 medium or 1 large)
• 1 tsp olive oil
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 3/4 tsp. chopped fresh thyme

Cheeseburgers

• 1 1/2 pounds ground beef
• 2 Tbs. chopped fresh oregano
• 1 tsp. kosher salt
• 1 Tbs. Dijon mustard
• 1/4 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 3 Tbs. fig preserves
• 4 (1/2-oz) Meunster cheese slices
• 4 hamburger buns, split and toasted

Saute the onions in hot oil over medium-high heat in a large skillet for 10 minutes.  Stir in the sugar, vinegar, and thyme, reduce heat to low, and cover and cook an additional 10 minutes, or until onion is very tender.  Remove from heat and keep warm.

Prepare grill and heat to medium-high (350-400 degrees), and grease grates with vegetable oil using a paper towel and tongs.  Gently stir together all the ingredients for the burgers (through black pepper) and shape into 4 (1/2-inch) patties.

Grill patties 5 minutes on each side.  Brush each patty with fig preserves and top with a slice of cheese.  Grill an additional 2 minutes, or until beef is cooked and cheese is melted. 

Serve on buns with red onion jam.

Jerk Chicken Burgers

Notice anything different?  I got a makeover!  I hope you all like the new blog design.  There are a few new features worth mentioning as well:  I created a recipe index, so recipes should be easier to browse and search.  I also created a new page, called Featured Recipes.  I'll post several recipes that may be inspired by the seasons, certain ingredients, holidays, etc.  Right now I'm featuring summertime fare, and if you are a new reader, you might enjoy reading what I cooked up last summer.  I'm also new to Twitter, so check me out there - just click on the little bird cupcakes to the right!  And finally, I have a button!  If you'd like to post it on your own blog, grab the code!

Now onto the burgers.  I am slowly but surely getting around to sharing the courses from my beer pairing dinner.  I had originally planned to pair the Sweetwater IPA with grilled jerk chicken, but I had a stroke of genius and decided to turn it into sliders.  I used a jerk chicken recipe and adapted into burger patties, then grilled them and served with pineapple-papaya salsa.  I love serving sliders because I think they are so fun and cute, and they were perfect for our multi-course dinner.  Plus, I got to make slider buns, which I love!

These had the perfect amount of heat, and they were balanced by the cinnamon and allspice in the recipe and the sweet salsa that accompanied them.  A huge perk was also prepping them ahead of time and allowing them to marinate; then I just had to throw them on the grill when it was time to eat.  Perfect for lazy summer entertaining!


One Year Ago:  Baked Shrimp with Tomatoes and Feta


Jerk Chicken Sliders
jerk marinade adapted from Gourmet, May 2002
makes 4 burgers

• 3 scallions, thinly sliced
• 4 large garlic cloves chopped
• 1 small onion, chopped
• 4-5 habanero chiles, seeds and ribs removed, minced and divided
• 1/4 cup fresh lime juice
• 2 Tablespoons soy sauce
• 3 Tablespoons olive oil
• 1 teaspoon kosher salt
• 1 Tablespoon packed brown sugar
• 1 Tablespoon fresh thyme leaves, minced
• 1 teaspoon ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/4 pounds ground chicken

Whisk together the lime juice, soy sauce, olive oil, salt, brown sugar, half the garlic, the onion, and half the habanero peppers.  Pour into a 9x13 inch baking dish and set aside.

Transfer the chicken to large bowl.  Combine the scallions, the remaining garlic, remaining habaneros, thyme, allspice, black pepper, cinnamon, and nutmeg.  Pour over the ground chicken and knead gently to combine.  Shape into 4-5 patties, and transfer to the marinade.  Gently turn several times to cover the meat well, then cover and refrigerate for several hours.

Prepare Grill.  Remove burgers from marinade and grill until cooked through, 5-7 minutes per side, turning once.  Serve with Pineapple-Papaya salsa.


Pinapple-Papaya Salsa
adapted from Gourmet, May 2002

• 2 pounds fresh papaya, peeled, seeded, and cut into 1/4-inch dice
• 1 1/2 cups diced fresh pineapple (about 1/2 small)
• 2 scallions, finely chopped
• 1 jalapeno, seeds and ribs removed, minced
• 1 Tablespoon minced fresh cilantro
• 1 small garlic clove, minced
• 2 Tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Combine all ingredients in a medium bowl, and stir to combine.  Cover and refrigerate several hours, or overnight, to allow flavors to meld.  Taste and adjust seasonings if necessary before serving.