Did you enjoy watching the Olympics earlier this month?
I’m sorry to say that I wasn’t able to watch as much of the competition as I’d have liked. Being on the West Coast [for the first time] made watching Prime Time a little difficult as I saw everything on social media posted by my friends and family and NBC in the afternoon before it was finally broadcast out here.
And to add insult to injury, Prime Time happens to be bed time for my boys. I’d hit “record” on the DVR but by the time I sat back in front of the TV I was definitely falling asleep.
What does any of this have to do with the recipe I’m blogging about today?
For the Opening Ceremonies we were invited to an Olympics party. Everyone was to bring a dish representing a different country; the hosts were taking care of America.
I took on both the Dominican Republic and Poland – taking the opportunity to delve into my family’s heritage. (My dad is Dominican and my mom Polish.)
Unfortunately we had to back out the day of the event due to the hectic-ness that had been my husband’s work that week. I’d even had to take two attempts at my Polish dish (which I’ll share during the holidays)!
The dish representing the DR: Chimichurri Burgers! My dad thought I was insane when I told him what I was making. “The DR is not known for their burgers.” A Google search tends to disagree. The “chimi” is quite a popular street food burger.
The chimi, as it’s known, is also now quite popular in my house! As I do with all burgers now, 1/4 of the mixture was formed into meatballs for the boys. The remaining three patties were were devoured! Yes, I had a burger and a half myself. Yes, I want more.
Dominican Chimichurri Burgers
Ingredients for burgers:
- 1 lb ground beef
- 3 1/2 tbsp soy sauce, divided use
- 2 tbsp Worcestershire sauce
- 3 tsp garlic powder, divided use
- 2 tsp onion powder
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 3 C sliced cabbage
- 1 tomato, thickly sliced
- sliced red onion
- 4 hamburger buns, toasted
- 1/4 C ketchup
- 1/4 C mayonnaise
- In a large bowl, mix ground beef, 1 1/2 tbsp soy sauce, Worcestershire sauce, 1 tsp garlic powder, onion powder, salt and pepper. Divide mixture into 4 patties.
- Grill burgers 4 minutes on each side, or to desired doneness.
- Heat in a large skillet over medium heat. Saute the cabbage with remaining soy sauce and garlic powder until tender, about 5 minutes. Remove from skillet and set aside.
- Add olive oil to the same skillet and sear tomato slices and onion slices for a minute on each side.
- In a small bowl, whisk together the ketchup and mayonnaise with a dash of soy sauce.
- Assemble burgers: Spread some of the ketchup mixture on the bottom hamburger buns. Top with a burger patty, tomato, onion, cabbage, and more ketchup mixture.
*This recipe is adapted from Erin at http://thecrumbycupcake.com/dominican-chimichurri-burger/*
When we found out how big the Fourth of July is here we knew that we’d be hard pressed to leave our home via vehicle that weekend. We also knew that we’d be able to see multiple firework shows from our balcony. With that in mind we were on the hunt for patio furniture. And we cut it close. Father’s Day weekend we drove all over town stopping at different furniture stores doing price checks. We did not purchase anything. We then re-measured the patio because I was quite skeptical that what we were thinking would actually fit. I’m glad I did because we would have definitely over purchased seating! The following weekend we went to Home Depot in the hopes that what we wanted would be in stock or delivered in time for the following weekend. Luck was on our side and we managed to fit all items in the back of the van. We then spent a couple of nights that week assembling chairs after the boys went to bed. Mission accomplished, we watched fireworks under Old Glory while the boys dozed off to sleep in our laps. It was the only thing that went right that weekend as I had come down with a 30 hour stomach bug – there wasn’t any company, grilling, sangria, or rice krispie treats.
The following week, we finally broke out the grill! And just in time, too, for today’s themed Sunday Supper of Hamburgers and Hotdogs. July is National Hotdog month, but the tastemakers at Sunday Supper Movement broadened the recipes to include the hotdog’s best friend, hamburger. Be sure to scroll past my recipe to see more great ideas for your next summer grilling bash. This event is hosted by Christie of A Kitchen Hoor’s Adventures.
I am not afraid to admit that I love a good hotdog. I enjoy mine topped with mostly yellow mustard and just a little bit of ketchup. but, if it’s really good (aka Boar’s Head all-beef) I don’t require anything to dip it in either. I’ve never tried any fancy toppings, so I am sharing a fun hamburger with you instead.
A miso glazed chicken burger. This chicken burger is full of flavor and incredibly moist. Stuart labeled it our best executed burger yet! Instead of 4, I divided the meat into 5 patties, taking that 5th one and turning it into meatballs for the boys. The original recipe served these burgers with a cabbage apple slaw. Unbeknownst to me, my husband took our last apple to work that day! I ended up just “winging it” and created a dressing from the glaze for the coleslaw. The apple would have provided an extra crunch and freshness, but we had no complaints. There’s celery in the patty (which I thought was quite strange) that helps provide some of that texture anyway.
Miso Glazed Chicken Burgers
- 1 lb ground chicken
- 1 rib celery, finely diced
- 1/3 C finely diced onion
- 1/2 C panko breadcrumbs
- 1 egg white
- 1 tbsp sesame oil
- 1 tsp Kosher salt
- 1 tsp pepper
- 1/4 C miso paste
- 5 tbsp apple cider vinegar, divided use
- 1 1/2 tbsp brown sugar, divided use
- 2 C coleslaw or shredded cabbage
- 4-5 sesame seed hamburger buns
- In a large bowl mix the chicken, celery, onion, panko, egg white, sesame oil, S+P with your hands until combined. Divide into 4-5 patties. Cover and put in refrigerator at least 30 minutes to firm up.
- In a small bowl combine the miso, 4 tbsp vinegar, and 1 tbsp brown sugar.
- In another large bowl, combine 1/3 of the miso glaze from Step 2 with the remaining vinegar and brown sugar. Add the slaw and toss to coat. Set aside.
- Grill burgers 6 minutes on each side. Brush the burgers with the remaining glaze from Step 2. Cook another 2 minutes, flip, brush with more glaze, and cook 2 more minutes, or until an internal temperature of 165 degrees F is reached.
- Place burgers on a sesame seed bun and top with the dressed cabbage.
*This recipe is modified from Cheryl at http://www.countryliving.com/food-drinks/recipes/a3885/miso-glaze-chicken-burgers-cabbage-apple-slaw-recipe-clv0612/*
All American Burgers & Dogs
Worldly Burgers & Dogs
Where’s the Beef Burgers
Where’s the Bun Burger
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Don’t worry, we are too.
This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.
While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.
We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!
Apple Chicken Chorizo Meatloaf
- 1 lb ground chicken
- 1 link Mexican chorizo, casing removed
- 1 Fuji apple, shredded
- 1/4 tsp minced garlic
- 1/4 tsp grated fresh ginger
- 1/2 tsp dried thyme
- 1/2 C panko bread crumbs
- Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
- In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
- Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.
The sun is shining, the warm air is blowing, and Blogger CLUE is hitting the grill!
This month I was assigned the blog Anna Dishes. Anna’s blog is so bright and cheery it just invites you in to take a look around. She has a wide variety of recipes, beautiful floral arrangements, and even some travel posts!
I was on a mission to find something to throw on the grill and I settled on her Sriracha and Sweet Potato Turkey Burgers. I made a couple of changes to her recipe, though. Instead of Lawry’s seasoning and garlic salt I used Caribeque Island Thyme. I also omitted the Sriracha from the burger itself and instead made a Sriracha mayo as the burger’s condiment. The reasoning behind doing so was to control the amount of heat in the patty for my 1 year old. I am disappointed to say my little man did not have any interest in the burger and hope that he’ll try the leftovers with me for lunch tomorrow! My husband and I greatly enjoyed the unique flavor profile of this burger. The sweetness of the potato pairs with the subtle spiciness of the Island Thyme and helps keep the burgers perfectly moist.
Sweet Potato Turkey Burgers
- 1 lb ground turkey (I used 85/15)
- 3/4 C mashed sweet potato (I peeled, boiled, and mashed)
- 3/4 C panko
- 2 tsp Caribeque Island Thyme
- 1 egg
- 1 tsp olive oil
- 1/4 C mayonnaise
- 1 1/2 tsp Sriracha (or to taste)
- cheese (optional)
- 6 hamburger buns
- favorite burger toppings: lettuce, tomato, onion, etc
- In a large bowl combine turkey, potato, panko, seasoning, egg, and olive oil until fully incorporated. Form in 6 equal sized patties.
- Grill 5-6 minutes on each side, or until an internal temperature of 165 degrees F is reached. Add cheese during last minute of cooking time if using.
- Make sriracha mayo: whisk mayo, sriracha, and a pinch of salt.
- Assemble burgers: place burger toppings on bottom bun, top with patty, and spread sriracha mayo on the top bun.
*This recipe is modified from Anna at http://www.annadishes.com/sriracha-and-sweet-potato-turkey-burgers/#sthash.YLkvIG5n.MgYhoZtj.dpbs*
Here’s a list of the other players of Blogger CLUE this month:
Disclaimer: I received Caribeque Island Thyme in participating in #HotSummerEats. All opinions are my own.
Today is my very first Secret Recipe Club Reveal Day! Each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
For my first month participating I was assigned Lynsey’s blog Lynsey Lou’s. Lynsey has been married for six years (happy anniversary!) to a man she won over through food. Like me, she enjoys cooking most for her family and friends. She learned how to cook from her family and enjoys experimenting in the kitchen. I have secretly pinned a few recipes from her blog to try out in the future, including: Pork Tenderloin with Cocoa Crust, Raspberry Cream Cheese Pie, and Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing.
Even though SRC Reveal Day is on a Monday I didn’t want to limit myself to finding only Mexican recipes. But Lynsey had this burger recipe that I just knew I had to recreate! Lynsey and her family absolutely love burgers, and as they’re one of my favorite foods too I couldn’t pass up the opportunity to make one. Especially considering I don’t have any burger recipes on my blog yet! Other than my Frisco Melt recreation where I confess to being a terrible burger maker. Here’s to hoping I can do Lynsey’s recipe justice!
When we were in Birmingham in January we went to Flip Burger Boutique where Stuart inhaled their Chorizo Burger, by which I mean I took two bites of my burger before I could even ask to try his! The Chorizo Burger came with a fried egg on top, so I decided to add that to her recipe. (I even put cheese on mine – and I normally omit cheese on burgers!)
This burger was a huge hit. Stuart was halfway through his burger before I finished assembling mine! We made this recipe after Daylight Savings Time so the sun was still out when we got home – providing for a prefect evening grilling burgers in the almost-spring weather.
Turkey Chorizo Burgers
- 1 poblano pepper
- 1 C mayonnaise
- 2 cloves garlic, divided use
- juice of half a lime
- 1 lb ground turkey
- 3 links Mexican chorizo, casings removed
- 1 1/2 tsp Creole seasoning
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 4 slices pepper jack cheese
- 4 eggs
- 4 hamburger buns
- Preheat oven to 400 degrees F.
- Place poblano pepper on a foil lined baking sheet and roast for 15 minutes, flipping every five minutes to create an even char. Remove pepper and place in glass bowl, cover with plastic wrap and let sit ten minutes. Peel skin and remove the stem and seeds. Roughly chop poblano and place in food processor along with mayo, 1 clove garlic, lime juice, and S+P. Puree.
- In a large bowl combine meats, 1 clove minced garlic, and seasonings. Divide into quarters and form into patties.
- Grill patties until cooked through to 160 degrees F, about 7 minutes on each side. In the last minutes of cook time top each patty with cheese. Spread buns with a little bit of oil and place on grill, if desired.
- Before assembling burgers fry eggs in a little bit of oil.
- Assemble burgers by putting chile mayo on each bun, top with spinach, burger, and fried egg.
*This recipe is modified from Lynsey at http://www.lynseylous.com/2012/07/turkey-and-chorizo-burgers-with-green.html*
To see the other bloggers who participated in the Secret Recipe Club this month click here:
Today is National Fast Food Day. I’m not sure who comes up with these random days and better yet, why fast food needs to be celebrated. With the attempted health push in America this one seems particularly out of place. That being said, I am a very guilty connoisseur of fast food establishments – we have Chick-fil-A at least once a week. And I have a love for McDonald’s, although I don’t indulge in it quite as often.
My absolute favorite road trip stop is Steak ‘n’ Shake. I am addicted to their Frisco Melt. Two super thin patties topped with melted cheese on grilled toast with their magical Frisco sauce. I always order extra sauce on the side for dunking my fries. I found a Copy Cat recipe on Pinterest and very happily recreated it.
Even though burgers are my favorite food I haven’t mastered the art of making one at home. This patty-making mystery alluded me in this attempt too. My patties were not Steak ‘n’ Shake thin, they were more mini slider size. Which also decreased the amount of cheese I needed! I followed the recipe’s steps of forming the ground beef into a golf ball and then pressing them flat. But pressing burgers flat means losing all of the juice and therefore flavor! Next time I’ll form the meat into thin disks instead. But it’s the magic sauce that’s important, and my recreation was pretty darn close. I couldn’t find Russian dressing at my store so I substituted with Catalina dressing; the 2:1 ratio needed to be adjusted slightly.
Copy Cat: Steak ‘n’ Shake Frisco Melt
- 1 lb ground beef
- 4 slices American cheese
- 4 slices Swiss cheese
- 8 slices white bread
- butter for spreading
- 2 tbsp Thousand Island dressing
- 1 tbsp + 2 tsp Catalina dressing
- Divide ground beef into 8 patties. Cook in a very hot skillet. Note: Add butter to the pan if your fat % is low.
- After flipping the meat place the cheese on top of each patty. Each sandwich will get one patty covered in Swiss and one patty covered in American. Note: Swiss takes longer to melt so apply first.
- Spread butter on each slice of bread and toast either under the broiler, in a toaster oven, or in a clean skillet.
- Assemble sandwiches by spread both pieces of bread (non buttered side) with Friso sauce, one patty each of American and Swiss.