#SundaySupper: Hamburgers and Hotdogs

4th of JulyWhen 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.

IMG_9435The 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

Ingredients:

  • 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

Steps:

  1. 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.
  2. In a small bowl combine the miso, 4 tbsp vinegar, and 1 tbsp brown sugar.
  3. 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.
  4. 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.
  5. 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/*

Miso Glazed Chicken Burgers for #SundaySupper from Sew You Think You Can Cook

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Pork Ramen with Mushrooms and Spinach

Would you believe me if I told you I’d never had ramen before making the recipe I’m sharing with you today? Well, it’s true! Even on a college dime I never tried it. I’ve always been a macaroni and cheese kind of girl, ever since I was a wee one. The kind in the blue box that’s 98 cents. Or if I’m feeling fancy, the liquid gold kind for 2 dollars a box. A guilty pleasure that I haven’t indulged in since we moved into our new place.

When we moved we decided that we’d go ahead and alter our diet a little bit. I don’t care much for a strict diet – there isn’t any gluten-free, paleo, or vegan-style eating in my house. What we discussed doing to eat a more healthy and balanced diet is to start cutting out processed foods. It’s a slow transition that’s taking place in my grocery shopping and until I feel completely settled in, it won’t be in full force. But, I haven’t bought those childhood favorites of mine. And I’m not buying those canned cinnamon rolls that we require every Sunday morning, either!

I feel like there are a lot of changes taking place and definitely a lot of “firsts.”

img_1624I just spent my first week “home alone” with the two boys while my husband was in Denver for work. To say I was scared would be an understatement. I’m happy to report that the three of us did survive, and with very minimal scarring. Treat decided it was high time to learn to stand the day Stuart left. At six months old! I expected the second child to do things more quickly to be able to keep up with the older sibling, but I was not prepared for things to happen this fast! He seems to only half master a skill before careening head first into the next milestone. At the age of 6 months he started to sit, started to army crawl, started to hands-and-knees crawl, mastered the army crawl, mastered sitting, pulled himself up, and started to scoot along the couch. If you ask me, that’s way too many things to discover in 4 short weeks. He needs to stop trying to be a toddler and just be a baby!

Among the “firsts” is my first taste of ramen noodles (not including the flavoring packet, just the noodles) and my first usage of miso in my own kitchen. Due to the enormous size container of miso, you’ll be seeing a bit more of the Japanese product on the blog in the future.Pork Ramen (components)

I loved the flavors of the roast pork tenderloin, sweet from the honey with the warm spiciness (not heat) from the Chinese 5 spice powder. It paired nicely with the subtly salty broth. I even actually ate the mushrooms in the soup – gasp! As for the ramen, I don’t think I’ve met a noodle I don’t like. For 12 cents and a 3 minute cook time, I’ll be looking to the Chinese noodle more often.

Pork Ramen with Mushrooms and Spinach

Ingredients:

  • 1 lb pork tenderloin
  • 1 tbsp sugar
  • 1/2 tsp Chinese five-spice powder
  • 4 tbsp soy sauce, divided use
  • 1 tbsp sherry
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 1 large sweet onion, thinly sliced
  • 1 portabella mushroom cap, thinly sliced
  • 7 C chicken broth
  • 1 tbsp white miso
  • 6 C baby spinach
  • 3 pkgs (3 oz) ramen noodles, soup mix discarded
  • sliced scallions, for garnish

Steps:

  1. Put the pork in a large bowl and sprinkle with sugar, Chinese five-spice powder, and salt. Pour 2 tbsp of the soy sauce and the sherry over the pork as well. Let marinate at room temperature.
  2. Preheat oven to 450 degrees F.
  3. Place pork on a foil lined rimmed baking sheet. Roast for 10 minutes. Flip and roast another 15 minutes, or until an internal temperature of 145 degrees F is reached. Brush the pork with the honey and roast about 5 minutes, until pork is 155 degrees F. Set aside.
  4. Heat oil in a dutch oven over medium-high heat. Cook the onions until tender, about 10 minutes. Add the mushrooms and cook another 2 minutes. Add the chicken stock, remaining 2 tbsp soy sauce, and the miso. Bring soup to a boil, reduce to simmer, and cook 20 minutes, stirring occasionally. Add the spinach to the soup until wilted.
  5. Cook ramen according to package instructions.
  6. Assemble: Divide the ramen among 4 shallow bowls, ladle soup over the noodles, and top with sliced pork. Garnish with scallions.

*This recipe is adapted from CookFresh Spring 2016*

Pork Ramen with Mushrooms and Spinach  Sew You Think You Can Cook