California Club Chicken Burgers

Although our gucamole were a little sub-par due to so-so avocados, Corrie thought these could have even gone without!  The horror!! Either way, they were tasty and easy to throw together…especially if you’re not adding gucamole!

California Club Chicken Burgers

• 1 lb. ground chicken
• 1/2 tsp. ground cumin
• 1/2 tsp. oregano
• 1 clove garlic, finely minced
• 3/4 tsp. kosher salt
• ground pepper
• 4 thick cut slices of bacon, cooked and cut in half
• 1/2 cup guacamole or 1 sliced avocado
• 4 toasted buns

Mix together the chicken, cumin, oregano, garlic, salt and pepper gently, just to combine.  Form the mixture into 4 patties.  Grill, pan-fry, or broil the patties until cooked through.  Top with cooked bacon and guacamole, and serve on toasted buns.

Source: Elly Says Opa!

Teriyaki Burgers with Mango Pineapple Salsa

While I enjoyed this one, Corrie thought it was just okay.  Although it’s not complicated, there were a number of components between the salsa, sauce, and burgers, so I don’t think this one’s becoming a go-to meal anytime soon.  Nevertheless, I think it might be a good starting place for a burger thought…maybe a teriyaki burger glazed with store-bought teriyaki sauce to help cut down on some of the steps!

Teriyaki Burgers with Mango Pineapple Salsa

Salsa:

• 1 mango, diced
• 1-1½ cups diced fresh pineapple
• ½ of one red bell pepper, diced small
• ¼ cup red onion, finely diced
• 1 tbsp. minced fresh cilantro
• Juice of one lime
• Pinch of coarse salt

Sauce:

• 1/2 cup fresh chopped pineapple
• 1/4 cup low sodium soy sauce
• 1/2 inch knob of ginger, peeled and minced fine
• 1 1/2 tbsp. brown sugar
• 1 cloves garlic, minced
• 1/4 tsp. vinegar (apple cider or rice vinegar)
• 1/4 tsp. sesame oil
• 1/2 tbsp. cornstarch
• 1/2 tbsp. cold water

Burgers:

• 1 lb. ground sirloin
• 2 tbsp. finely chopped yellow onion
• 1 tsp. minced garlic
• 1 tsp. salt
• ½ tsp. freshly ground pepper
• 1 or 2 dashes of Worcestershire sauce

Salsa:
Combine all the ingredients in a bowl and mix well.  Cover and refrigerate, allowing the flavors to meld.

Sauce:

Put pineapple, soy sauce, ginger, brown sugar, garlic, vinegar and sesame oil in a blender or food processor, and puree until smooth.  Transfer to a medium saucepan, and warm over medium-high heat until bubbly, 1-2 minutes.  In a small, separate bowl, whisk together the cornstarch and water until smooth then add to the saucepan, and stir until mixed.  Heat the sauce, stirring constantly, until the mixture bubbles and thickens.  Remove from the heat and set aside.

Burgers:

Mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce.  Form into 4 patties, each about ¾-inch thick.

Cook the hamburgers directly over medium-high heat, turning once, 3 -5 minutes per side.

Grill the buns if desired.

Source: Found at Annie’s Eats; adapted from White on Rice Couple

Avocado Sauce…and oh yeah..Grilled Steak

The ridiculous amount I have piled on my second helping here should be a testament to how tasty this was.  If you like gucamole, you need to try this.  Corrie was cracking me up while eating…he’d look up every couple of minutes and say “this is really good.”  So I was a very full and very happy camper.  I will note, I probably got a little carried away with the quantity I put on my second helping here, you may want to start off with a touch (okay probably a lot) less if you’re a normal person.  ”Normal” has never been my strong suit.

Grilled Steak with Avocado Sauce

• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 1/2 pounds flat iron steak
• 1 avocado, diced
• 1/3 cup chopped cilantro
• 2 cloves garlic
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• juice from 1 lime

Combine the first five (garlic powder through onion powder) ingredients in a bowl, and then rub it all over the steak to coat.

Using a grill on medium heat, cook the steak to medium rare – about 5 minutes per side – or medium (your preference).  Remove from the heat and allow to rest for 10 minutes.

Put the avocado, cilantro, garlic, red wine vinegar, olive oil, and salt in a food processor and process until smooth.

If you’re not using the sauce immediately, refrigerate.

Slice, sauce, and serve!

Recipe found at Life’s Ambrosia

Chicken Caesar Burgers

I think I’m getting the hang of this chicken burger business. Of course, there are plenty of vegetarian and beef options thrown in, but it’s a wonderful way to add a slightly more healthy protein option for summer grilling.  I love that Corrie happily helps out with the grilling, and we avoid having to turn on the oven!

Chicken Caesar Burgers

• 1 1/4 pound ground chicken breast
• 3 garlic cloves, 2 finely chopped, 1 cracked from skin
• 4 anchovies, finely chopped (I omitted.)
• 1/4 cup Parmigiano-Reggiano cheese
• Salt and coarse black pepper
• 1 tablespoon Worcestershire sauce
• A handful flat leaf parsley, chopped
• 1 tablespoon lemon zest plus juice of 1/2 lemon
• 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
• 1 teaspoon Dijon mustard
• 1 heart of romaine lettuce, chopped (I used spinach)
• 2 plum tomatoes, thinly sliced
• 4 crusty rolls, split in half

Combine chicken, finely chopped garlic, anchovies (if using), parmesan, salt, generous amount of pepper, Worcestershire sauce, parsley and lemon zest. Mix the meat and form four burger patties.

Heat a large nonstick skillet with one tablespoon of EVOO, a turn of the pan, over medium-high heat. When hot, add the chicken patties and cook for 3-4 minutes on each side.  Alternatively, grill burgers over medium high heat, 3-4 minutes on each side.

Pre-heat the broiler and toast the bread on a cookie sheet or broiler pan or toast on the grill.  Once lightly golden in color, remove from oven and rub the breads with cracked garlic. Drizzle bread with the EVOO.

Combine dijon, lemon juice and 2-3 tablespoons of EVOO with salt and pepper, and toss the greens with it.
Place the patties on the bun bottoms, and top with a pile of romaine, sliced tomatoes and bun tops.

Recipe found at: Proceed With Caution, Source: Rachael Ray

Barbecue Chicken with Mustard Glaze

This was super easy, healthy, and quick!  I think the robust flavors even satisfied Corrie who’s usually not overly excited about plain grilled chicken.

Barbecue Chicken with Mustard Glaze

• 2  Tbsp. dark brown sugar
• 2  tsp. garlic powder
• 2  tsp. chili powder
• 1  tsp. smoked paprika
• 1/2  tsp. salt
• 1/4  cup  ketchup
• 1  Tbsp. dark brown sugar
• 1  Tbsp. sherry or red wine vinegar
• 1  Tbsp. Dijon mustard
• 4 boneless, skinless chicken breasts
• Cooking spray or olive oil

Combine first 5 ingredients in a small bowl.  In a separate small bowl, combine ketchup and next 3 ingredients (through mustard); stir with a whisk.

Heat a large grill pan over medium-high heat or preheat your outdoor grill. Rub spice mixture evenly over the chicken. Coat pan with cooking spray.  If using an outdoor grill, CAREFULLY put a little bit of olive oil on the grates so it doesn’t stick.  Do it lightly with a long-handled brush to avoid flare-ups.   Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

Recipe slightly adapted from: My Recipes

Southwest Burgers

The sauce makes these burgers, and it makes them quite delicious.  I loved how easy it was to throw together…four ingredients anyone?  Super easy, I’d definitely make these again!

Southwest Chipotle Burgers

Burgers:

• 1 1/2 lb. ground chuck or ground sirloin
• 1-1/2 chipotle peppers canned in adobo sauce
• 1 1/2 Tbsp. adobo sauce (from the chipotle chili can)
• 1/4 cup grated onion
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1 1/2 tsp. kosher salt
• 1/4 tsp. pepper

Chipotle-Lime Mayonnaise:

• 1/2 cup mayonnaise
• 2 tsp. lime juice
• 1 1/2 tsp. adobo sauce (from the canned chipotle chilis)
• 2 Tbsp. fresh cilantro, chopped

Combine mayonnaise, adobo sauce, lime juice, and cilantro in a small bowl.  Cover it and chill in the fridge.

Gently crumble beef into a bowl. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper.  Use clean hands to gently mix things together, only mixing until it is just combined, don’t over-mix.

Divide into 4 patties (or 6 little ones) and place on a pre-heated grill, indoor grill pan, or skillet. While the burgers are cooking, toast buns and spread chipotle-lime sauce generouslyon each side of each bun. When the burgers are done, let them rest for 5 minutes then top with avocado, tomato, and/or lettuce.

Recipe: Our Best Bites

Stuffed Italian Burgers

This was another delicious ingredients sort of meals.  Fresh mozzarella, fresh basil, and ketchup (I know, weird.).  I was a happy girl.  Wonderful meal for the summer of grilling I plan to be having, and definitely something I’d make again!

Stuffed Italian Burgers:

Makes 3 burgers

• 1 lb. ground sirloin
• 2 tbsp. yellow onion, finely chopped
• 1 tsp. garlic, minced
• 1 tsp. salt
• ½ tsp. Italian seasoning
• ¼ tsp. black pepper
• 1-2 dashes of balsamic vinegar
• Sliced fresh mozzarella
• Fresh basil leaves
• 6 slices pancetta (I didn’t use.)

Basil Ketchup:

• ½ cup ketchup
• Handful fresh basil leaves (about ¼ cup)
• 1 clove garlic
• ½ tsp. red pepper flakes

Preheat the grill.

Combine sirloin, onion, garlic, salt, Italian seasoning, pepper and balsamic vinegar in a large bowl.  Mix to combine thoroughly combine.  Divide the mixture into three equal portions then divide each of these further into halves so you end up with six equal portions.   Form each portion into a thin, round patty.  Place a slice of fresh mozzarella and a few basil leaves on top of three of the patties.  Lay the remaining patties on top of these, sandwiching the mozzarella in the center.  Pinch the edges of the patties together to form one large patty with the cheese in the center.  Wrap 2 slices of pancetta around each patty if desired.

To make the basil ketchup, combine the ketchup, basil, garlic, and red pepper flakes in a blender or food processor and pulse until well combined and finely chopped.  Or be lazy like me and just finely chop the basil and make a paste out of the garlic and combine! Set aside.

Cook the burgers and top with basil ketchup and any other desired toppings!

Source: Annie’s Eats, Based on Michael Proietti’s Mulberry Street Burger

Tuscan Turkey Burgers

This meal taught me something…I don’t like turkey burgers.  The only reason why I ate mine was I could tell this recipe, albeit turkey burgers, was a really good combination of flavors.  So, lesson learned: I don’t like turkey burgers, but if you do – make this recipe.

Tuscan Turkey Burgers

From Cara’s Cravings via Proceed from Caution

• 1 lb ground turkey
• 1/4 cup pesto (or you could use store-bought)
• 1/3 cup sundried tomatoes, chopped
• 1/2 of a small red onion, finely chopped
• 2 cloves of garlic, minced
• 1 plum tomato, sliced
• 4 oz. fresh mozzarella, sliced
• Hamburger buns
• Balsamic syrup, reduced

Mix the turkey, pesto, sundried tomatoes, onion, and garlic together well.   The recommended way is to place a stone on grill and heat it up; we skipped this and did have to watch for flare-ups.  Shape the turkey burgers into four balls, tightly packed, put on the hot stone, and then flatten into a burger.  Grill for 8 minutes per side until there is no pink in the center.   If you want to melt the cheese a bit, place the fresh mozzarella on top of the burgers and close the grill for a minute or two.  Off the grill, add the tomatoes and balsamic reduction on top and serve.

Honey Chipolte Grilled Chicken

When I first saw this recipe contained chipoltes in adobo, I knew I had to make it for Corrie.  He loves Bobby Flay’s flavor profile.  This was very tasty, although a bit spicy for my taste so I would reduce the amount of the chipoltes next time, but since I don’t have a very high tolerance for spicy, I’ve left the recipe as is below.

Honey Chipolte Grilled Chicken

Found at: Annie’s Eats from Smells like Home via Grill It! (Bobby Flay)

• ¼ cup honey
• 1 Tbsp. canned chipotles in adobo sauce (pureed or very finely chopped)
• 1 tsp. Dijon mustard
• 1 Tbsp. ancho chili powder
• Kosher salt and freshly ground black pepper
• 1 Tbsp. canola oil
• ½ tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. Spanish paprika
• 2-4 chicken breasts, butterflied into halves

Heat the grill to high.  Combine the honey, chipotle puree, mustard, 1½ teaspoons ancho chile powder, ½ teaspoon salt, and 1½ teaspoons oil in a small bowl.

In a separate bowl (large enough for the chicken), combine the remaining ancho chili powder, coriander, cumin and paprika, and the remaining oil.  Add the chicken to the bowl and stir until coated.  Add salt and pepper to your tastes.

Grill the chicken for 3-4 minutes, then flip the chicken over and brush the side you just cooked with the honey and chipotle sauce.  Allow to cook for 3-4 minutes, then flip it back over to the first side and brush the glaze onto the second side.  Grill for one minute, flip, and cook for another minute then remove from the grill and eat!

Gorgonzola Burgers with Red Wine and Onion Jam

Along with the yummy corn, we also enjoyed gorgonzola burgers and panznella (recipe to follow shortly), but both part of the not so in-focus pictures series…

I’m growing to like onions more and more, but since I altered the recipe to “stew” a little more in liquid and really take on the wine and vinegar flavor, they were almost sweet.  Very delicious as a topping, and something I’m sure I’ll be making again.

Gorgonzola Burgers with Red Wine and Onion Jam

Adapted from Smells Like Home (adapted from Bobby Flay, Grill It!, pages 50-51)

• 1 1/2 lbs ground sirloin (makes 4 small burgers)
• Vegetable or Canola oil
• Kosher salt
• Freshly ground black pepper
• 4 oz. Gorgonzola, cut into 4 slices or use the crumbled if that’s what you see at the grocery store like I did that day
• 2 Tbsp. unsalted butter, softened
• 4 hamburger buns, split in half

While pre-heating your grill, split the meat into quarters and shape into patties.  This will produce smaller burgers,  so if you want ‘normal’ sized burgers, either increase the meat or decrease the number of patties to three.  Drizzle the burgers with the oil and season with salt and pepper.

Put on the grill, and when the burgers have about a minute left, put the cheese on top of each burger and then close the grill cover to melt the cheese.

Spread the butter on the cut sides of the buns and season with salt and pepper.  Place the buttered side down on the grill, and grill until a light golden brown, about 30 seconds.

Assemble the burgers spooning your desired amount of the jam on top of the burger.

Red Wine and Onion Jam

• 1 Tbsp. olive oil
• 1 medium red onion, sliced into thin half-moons
• 3/4 cup dry red wine
• 2 Tbsp. red wine vinegar
• 1 Tbsp. honey
• 2 tsp. fresh thyme leaves, finely chopped
• Kosher salt
• Freshly ground black pepper

Heat the oil in a medium sauté pan over medium-low heat.   When the oil is warm, add the onion.  Stir occasionally until the onion is soft – this took me about 5-6 minutes, but could take longer depending on how ‘hot’ your medium-low is.  Then add the wine, vinegar, honey, and thyme to the pan.  Bring this to a simmer, stirring occasionally, until the liquid has evaporated, about 5 – 7 minutes.  Season with salt and pepper, and remove from the heat to allow it to cool to room temperature.

Jam can be made up to 2 days in advance and stored in the refrigerator in an airtight container.  Bring to room temperature before serving.