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Sweet Potato Salmon Burgers | Homemade Dutch Apple Pie

Sweet Potato Salmon Burgers

Get out of your summer burger rut with these sweet potato salmon burgers!  They are simple, nutritious and even make great finger food for the little ones.Sweet Potato Salmon Burgers | Homemade Dutch Apple Pie

You’ve had the grill going all summer with the usual fare – hamburgers, hot dogs, barbecue chicken.

Those are all great.  But are you ready to change it up?

Sweet potato salmon burgers are a delicious alternative to traditional hamburgers that you can eat all year long.

They only require a few simple ingredients and minimal preparation time.  Sweet potato salmon burgers make a great, quick weekday lunch.

Keep them in mind when it’s time to pack lunches again!  They are great eaten cold.Sweet Potato Salmon Burgers | Homemade Dutch Apple Pie

You can decide if you make them heavier or lighter on the meat or potato.  By using less salmon these burgers make a very budget-friendly meal.

I love how easily these burgers come together.  All of the ingredients can be eaten as-is so it’s just mixing and warming.  No need to worry about how well done they are.

But what I love even more is how much my kids enjoy them.

You can eat them on a bun or just dip them in ketchup.

It is fun and easy to spruce up sweet potato salmon burgers.

We top them with homemade pesto.  You could eat them open face with a fried egg.  Here are some other delicious toppings for sweet potato salmon burgers:

Now that my little one is eating a lot of solids I have to cook things she can eat as well.  Sweet potato salmon burgers make a perfect finger food.

All of the ingredients are safe for babies six months and older.  Break up the burger into small pieces and let them feed themselves.Sweet Potato Salmon Burgers | Homemade Dutch Apple Pie

Let’s not forget the nutrition factor!

Sweet potato salmon burgers have healthy starch and vitamins from the sweet potatoes.  The egg yolks are packed with vitamins.  Salmon has essential fatty acids.  Then they are cooked in healthy fat for a balance of protein, carbohydrates and fat all in one burger.

Be sure to make a big batch of sweet potato salmon burgers.  You can freeze some for later.  And leftovers are great cold or warm.

Add pieces of burger to your salad, cut it up for dipping or mix it into your scrambled eggs!  I like to slather mine with pesto and eat it plain.

If you don’t tolerate potatoes you can use another orange vegetable like pumpkin or squash.  The burgers will still taste just as great.

Are you ready for something different on your grill?  Sweet potato salmon burgers are the perfect summer or year round meal.Sweet Potato Salmon Burgers | Homemade Dutch Apple Pie

Sweet Potato Salmon Burgers
Yields 6
A light burger perfect for summer picnics. It even makes great finger food for babies.
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Ingredients
  1. 1 cup cooked and mashed sweet potato (or pumpkin or carrot)
  2. 6 - 14 oz. canned boneless skinless salmon (one 6 oz. can, two 6 oz. cans or one 14 oz. can - however meaty you like it)
  3. 2 egg yolks
  4. 1 tsp. unrefined sea salt
  5. 1/4 tsp. garlic powder
  6. 1/2 tsp. dill weed
  7. 1/2 tsp. organic cane sugar
  8. lard, tallow or coconut oil for frying
  9. optional - crumbled bacon or bacon strips, pesto, grilled onions, avocado, tartar sauce, Miracle Whip®
Instructions
  1. Add the potato, salmon, egg, salt, garlic powder and sugar to a medium size bowl. Puree with an immersion blender. Add crumbled bacon at this point if desired.
  2. Chill 30 minutes.
  3. Heat a skillet over medium heat. Add the frying oil.
  4. Divide the mixture into 6 burgers.
  5. Cook in the pan until browned on both sides, about 5 minutes per side.
  6. Place burgers on buns and add favorite toppings (bacon strips, grilled onions, pesto, avocado, tartar sauce, Miracle Whip®)
Notes
  1. These burgers make great finger food for babies 6 months and older.
  2. You can substitute tuna for the salmon.
  3. You can add anchovies or sardines to the burger for extra nutrition.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

Sourdough Hamburger Buns

Skip the white bread and add a fun twist to your next barbecue by using homemade sourdough hamburger buns for your burgers, chicken or pulled pork.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

Grilling season is in full swing!  It doesn’t get much better than the classic grilled hamburger.

Most of the time when we have burgers the kids and I eat them plain (sans bun) dipped in ketchup.  We love our burgers that way.

I buy some locally made buns for my husband.

But once in a while…

I want the full burger experience.

Bun and all.

So I came up with a sourdough hamburger bun.  It complements a grilled burger perfectly.

The inside of the bun is super soft.  They aren’t too thick, so a child can easily eat them.  My kids really enjoyed having burgers with buns!

I love that they are made with properly prepared grains so they are easier on your tummy.  We eat mostly gluten free, but also add some traditional sourdough and do fine.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

But don’t limit yourself to hamburgers.  These homemade buns with a hint of sour are also great with barbecue chicken or pulled pork.

And if you’re in the mood for soup instead of grilling you can use these sourdough hamburger buns as rolls.  Spread a thick layer of butter or lard in the middle and add a drizzle of honey.  Perfection.

Sourdough hamburger buns can be made in advance and stored in the freezer.  Make a big batch once and take them out as needed for your summer grilling.

Feed your starter, mix the dough and homemade buns are on the way.

Are you tired of eating your burger without a bun?  Need a healthy alternative to store-bought breads or something other than a lettuce wrap?

Try homemade sourdough hamburger buns.  Your summer grilling just got kicked up a notch, real food style.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

Sourdough Hamburger Buns
Yields 9
Traditional sourdough hamburger buns.
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Ingredients
  1. 1 cup sourdough starter
  2. 1 Tbsp. unrefined sea salt
  3. 1/4 cup water
  4. 2 Tbsp. organic cane sugar
  5. 1 3/4 cups splet, kamut or wheat flour
Instructions
  1. Grease a 9" square baking pan.
  2. Combine the starter, salt, sugar and water. Let sit 1 minute.
  3. Add the flour and knead for 10 minutes (the dough will be somewhat wet - this is best done in a mixer).
  4. Scoop mounds of dough a little bigger than a golf ball and place them in the pan (it should make 9 equal size balls, 3x3 in the pan).
  5. Let the buns rise in the oven with the light on for 6-12 hours.
  6. With the buns still in the oven, turn the oven on to 350*F and set the timer for 45 minutes.
  7. Remove the buns from the oven, cool and cut apart.
  8. Slice when ready to serve.
Just Take A Bite http://justtakeabite.com/
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Supper Series: Broth Burgers

Simple Supper Series Broth Burgers || Homemade Dutch Apple PieThe next recipe in my simple supper series is a fun and nutritious way to eat a burger…without a bun…and with broth added!

Broth burgers are so full of flavor you can eat them with a knife and fork like a steak.  No need to figure out how to make a gluten free or grain free bun.

One of the great things about this recipe is that it only takes about fifteen minutes to prepare.  While the burgers are cooking you can make a simple side – saute some vegetables, prepare a salad or even cook some rice.  You’ll have a full dinner on the table in no time.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

You can make the burger as simple or complex as you like.  I usually just do ground beef with a little seasoning.  We like it simple.

You could also add grated or pureed vegetables, egg or even mashed beans or lentils to boost the nutrition and stretch your meat a bit.

While the burgers rest you create the sauce.  Then pour the sauce right over the burgers or soak a bun in the broth.

Broth burgers are also good served on a bed of rice, mashed potatoes or squash.

I made our broth burgers with sauteed onions.  If you don’t like or don’t tolerate onions you can simply make the sauce.  The onions just add extra flavor and texture.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

The next time you need a nutritious meal on the table quickly try making broth burgers.  Fast food does not have to be junk food.  You can make broth burgers in the same amount of time it would take to drive to a restaurant and order.  But you’ll be fueling your body with good stuff by making your meal at home.

This is also a great way to sneak more broth into your family’s diet.  Every little bit helps!

Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

Simple Supper Series: Broth Burgers
Serves 4
A juicy burger topped with a rich, brothy sauce. No need for a bun. This burger eats like a steak.
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Ingredients
  1. 1 lb. ground beef (or turkey, chicken or pork)
  2. salt, pepper, garlic powder, herbs to taste
  3. 2 Tbsp. coconut oil, tallow or lard
  4. optional: 1/4 cup pureed vegetable, 1 egg, 1/4 cup mashed beans
  5. 1/2 - 1 cup chicken or beef broth
  6. 1/2 medium onion, sliced
Instructions
  1. Heat the oil in a cast iron or stainless steel skillet.
  2. Combine the ground meat, seasoning and vegetables/egg (if desired).
  3. Form 4-6 burgers.
  4. Cook in hot skillet over medium heat until browned, about 5 minutes per side. Cook the onions in the pan at the same time.
  5. Remove the burgers from the pan and cover to keep warm.
  6. Add the broth to the pan (with onions still in the pan).
  7. Turn heat to high and simmer for about 3 minutes, until the broth reduces and thickens.
  8. Serve the broth/onion sauce on the side with the burgers.
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Honey Mustard Four Ways

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Hands down my favorite dip/dressing is honey mustard.  It has been my favorite for many, many years.  I think I got hooked in college when I started eating salads more frequently.

Now if I make a salad for myself, 95% of the time I use honey mustard dressing.  It’s just such a great flavor.

My kids love honey mustard for dipping when we make chicken nuggets.

Over the years I’ve made it countless times.  It seems like I make it a little different each time.  There really are many ways to make delicious honey mustard.

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Today I’m sharing my top four ways to make honey mustard.  They are all very easy, and they all taste great! Three of the varieties take about one minute to make, each.

The fourth version of honey mustard uses homemade mayonnaise. I always have some on hand, so it doesn’t add any prep time for me. But if you don’t have it, making the mayonnaise will add about three minutes to the preparation.

Try any of them as a salad dressing, a dip or a condiment on sandwiches and burgers.  Honey mustard goes with just about anything.

Honey mustard can be prepared in advance so it’s ready when you need it.  All of these varieties will last for several weeks (at a minimum) in the refrigerator.  Double or triple the recipe to have a full bottle of dressing on hand for lots of salads year round.

How about you?  Do you like honey mustard?  What do you use it for?

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Honey Mustard I
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
Instructions
  1. Mix the honey and the mustard until well combined.
  2. Serve immediately or refrigerate until ready to use.
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Honey Mustard II
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1/4 cup extra virgin olive oil
Instructions
  1. Combine the honey and the mustard. Mix well.
  2. Gradually pour in the oil as you mix/whisk. Mix until well combined.
  3. Serve immediately or refrigerate until ready to use.
Notes
  1. You can add 1-2 tsp. apple cider vinegar to this recipe if you are using it as a salad dressing.
Just Take A Bite http://justtakeabite.com/
Honey Mustard III
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1 egg yolk
  4. 3 Tbsp. extra virgin olive oil
Instructions
  1. Combine the honey and mustard. Mix well.
  2. Add the egg yolk. Mix until well combined.
  3. Gradually add the oil while mixing/whisking. Mix until well combined.
  4. Serve immediately or refrigerate.
Notes
  1. The honey mustard will get thicker if it is chilled.
Just Take A Bite http://justtakeabite.com/
Honey Mustard IIII
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup homemade mayonnaise (see post for recipe link)
  2. 1/3 cup honey
  3. 1/3 cup mustard
Instructions
  1. Combine all three ingredients. Mix until well combined.
  2. Serve immediately or refrigerate until ready to serve.
Notes
  1. The honey mustard will thicken as it chills.
  2. This honey mustard works well as a dip since it is a little thicker.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Easy Homemade Chip Dip

Easy Homemade Chip Dip - Homemade Dutch Apple Pie

 It may be September, but summer is not over yet!  There is still plenty of time for grilling and picnics.

One of the easiest side dishes for a summer meal is chips with dip.   You can buy your favorite kind of chip (we like the potato chips made with olive oil) or make a batch of homemade chips.  Then all you have to do is take one minute to mix up a quick dip.

This chip dip reminds me of my favorite childhood dip – french onion.  But there isn’t actually any onion in it!  Better than that there isn’t any MSG or anything artificial.  Just a few simple ingredients.

This is not a dip full of spice.  We keep it simple for the oral sensory issues in our family.  But that doesn’t mean it’s low on flavor.  This simple chip dip tastes great and packs a punch of flavor.

If you don’t eat chips, this dip works very well for fresh vegetables or kale chips.  We even enjoy it on a burger or as a dipping sauce for fish.  It is very versatile.

This even works well for packing school lunches. A tasty dip is a great way to get kids to eat fresh vegetables.

The next time you need a quick dip try this simple version.  It takes less than a minute to make and will be a family favorite. 

Easy Homemade Chip Dip
A simple chip dip made with real ingredients that only takes a minute to prepare.
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Ingredients
  1. 2/3 cup sour cream
  2. 1/4 tsp. unrefined sea salt
  3. 1/2 tsp. dill weed
  4. 1/4 tsp. garlic powder
Instructions
  1. Combine all of the ingredients. Mix well.
  2. Chill until ready to serve.
Notes
  1. This dip goes very well with chips but can also be used for fresh vegetables, on burgers or with fish.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Zucchini Salmon Cakes (grain free, dairy free, nut free)

Zucchini Salmon Cakes - Homemade Dutch Apple Pie

One meal that I know my kids will always devour is salmon cakes.  It’s kind of an odd meal for small children to love.  But they do.  And it makes me so happy.

Recently I decided to change things up a bit and make zucchini salmon cakes since zucchini is in season.  I wondered if my kids (one with texture issues and one that is very picky with vegetables) would still enjoy them.

To my great surprise and delight they did!!  Both kids loved them!

These zucchini salmon cakes still have the flavor of a salmon cake.  But there is actually way more zucchini than salmon in them.  So you get the benefits of salmon combined with vegetables.  And even if your kids won’t eat another vegetable with the meal you know they are at least getting some.  That is my kind of meal!

Zucchini salmon cakes are very easy to make.  They also work well for a lot of special diets since they are grain, dairy and nut free.

We had these as our main dish for dinner.  But they were also great cold the next day for lunch.  I honestly think my kids liked them better that way.  I even love them cold for breakfast.  It’s a great way to start my day with fish, eggs and vegetables.  Plus it’s already prepared, so breakfast is easy.

I serve them with homemade mayonnaise. They would also be good with pesto. These zucchini salmon cakes are even meaty enough to be used as burgers! Put one on a bun with your favorite toppings for a change of pace.

 If you’re looking for a delicious and nourishing summer meal this is it.  There is no need to turn on the oven.  Just fry up some zucchini salmon cakes.  They are great for the whole family. 

Zucchini Salmon Cakes - Homemade Dutch Apple Pie 2 

Zucchini Salmon Cakes
Yields 8
A salmon cake packed with zucchini and lots of flavor.
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Ingredients
  1. 2 cups finely grated zucchini, drained (about 3 medium zucchinis)
  2. 1 6 oz. can of boneless skinless salmon
  3. 3 eggs
  4. 1/3 cup coconut flour
  5. seasoning to taste (salt, pepper, garlic powder)
  6. Lard, coconut oil or palm shortening for frying
Instructions
  1. Grate the zucchini. Place in a strainer to drain for about one hour. Squeeze out excess liquid.
  2. Combine the zucchini, salmon, eggs, flour and seasoning.
  3. Cover the bottom of a large pan with fat. Heat over medium heat.
  4. Scoop balls of zucchini mixture and form into patties. Place in hot pan.
  5. Cook until browned on bottom, about 7 minutes. Flip. Cook until the other side is browned.
  6. Serve warm.
Notes
  1. If you like the cakes to be really firm add 1/2 cup coconut flour instead of 1/3 cup.
  2. The zucchini salmon cakes can be used as burgers and served on buns.
  3. The zucchini salmon cakes can be served warm or cold, as breakfast. lunch or dinner.
  4. Homemade mayonnaise or pesto make great dipping sauces for the zucchini salmon cakes.
  5. The salmon can be replaced with tuna.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Grain Free Lentil Burgers (dairy free, GAPS-legal)

Last night for dinner I made lentil burgers.  I didn’t take any pictuers because I hadn’t intended to post a recipe.  This isn’t really a “new” recipe.  It’s just a modified version of one I’ve made before.  But then I thought I’d post it separately so that I remember it.  Mostly because these make a great snack!  And I’m always looking for new snacks.  I made a very simple version of lentil burgers.  3 ingredients.  As usual Justin wasn’t thrilled…never is with meatless burgers.  But they must have been pretty good if Rebecca ate her whole burger.  Scarfed it down before finishing anything else on her plate (even before french fries and brussels sprouts!).  Not one complaint about taste or texture.  That sounds like a good recipe to me 🙂  I just made a small batch last night, 4 burgers.  I ate one as a bedtime snack with pesto.  YUM!  And so far my tummy seems to handle the lentils well (wasn’t sure since I haven’t had them in a while).  These are very healthy.  Lentils and eggs both have tons of protein and nutrients.  And I cooked them in lard for some extra fat to help absorb the nutrients.  I’m glad I tried these again.  A big hit for me!  Now I just need to make more to snack on 🙂  And hopefully next week I’ll have time make fermented ketchup to dip them in.  I call these burgers.  You could call them lentil cakes since I don’t actually eat them with a bun.  I just top them with condiments and eat them with a fork.  Or you could make some nut butter pancakes to use as buns.  You can prep these burgers ahead of time and then just cook them when it’s time for dinner.

Lentil Burgers
~ 4 burgers

2 cups lentils (soaked and cooked)
1 egg
1/4 – 1/3 cup almond flour
seasoning to taste (I used salt and garlic powder)
fat for cooking (lard, tallow, coconut oil, butter)

Smush half of the lentils in a bowl.  Add remaning lentils, egg, flour and seasoning.  Mix until combined.  If mixture is too moist add more flour.  From into burgers.  Cook in hot oil/butter/fat in cast iron skillet over medium heat, about 7 minutes per side.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Whole Wheat Hamburger Buns

So yesterday Rebecca and I were back in action in the kitchen.  A long time ago I made hamburger buns…tried several different recipes.  But they never turned out that great.  So I wanted to give it another go.  I decided to try the Heavenly Homemaker recipe…again.  The first time I made it was 2 years ago.  And…it was pretty bad.  Hardly any rising.  Flat pieces of “bun”.  But my bread baking skills have come a long way since then.  So I tried it again yesterday.  They turned out great!!  I only made a half recipe to experiment.  I ended up with 10 buns and a mini loaf of bread.  I think next time I’ll keep the dough a little thicker when I roll it so the buns are even fluffier.  So glad I tried them again.  They taste great (Rebecca and I had to sample one of course :).  I’m excited to try them out soon to use for sandwiches.  Now I need to try making the hot dog bun version.  Then I’ll be fairly proficient at making pretty much every bread product we use from scratch 🙂  Love it.  I did post this recipe before, but I’ll repost it now since it turned out so much better.  As usual I had to add more water than Laura suggests.  Wet dough is good dough 🙂  Maybe having a mixer to do the kneading for me is contributing to my recent bread success too.

Whole Wheat Hamburger Buns
makes 18-20 buns

5 cups (+) whole wheat flour
1 1/2 cups warm water
2 pkgs yeast (a/b 4 1/2 tsp.) (I use bread machine yeast)
2 Tbsp. honey
1/4 cup water
1/2 cup milk
2 Tbsp. butter
2 tsp. sea salt

In a large mixing bowl (I did it in my stand mixer bowl), stir together 3 cups of whole wheat flour and 1 1/2 cups warm water. Set aside to let rest for 30 minutes.

In the meantime, mix together 1/4 cup water, yeast and honey. Allow this to sit for at least 10 minutes to activate the yeast.

Melt butter, milk and salt in a small saucepan on the stove. Do not allow the mixture to get above 120 degrees.

Pour yeast mixture and milk mixture into flour mixture. Add remaining two cups of flour (more if needed) (or extra water).

Knead for about 10 minutes until dough begins to look “shiny” (I did this with my stand mixer). Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.

Pull dough onto a clean countertop and knead for a couple of minutes to get any air bubbles out. Roll dough on a lightly floured surface until about 1/2 inch thick. Cut circles from the dough with a large drinking glass or wide mouth jar. Place circles on in a well buttered baking dish about an inch apart.  Allow to rise for about 30 minutes. Bake for 20-25 minutes in a 350 degree oven.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

(Blue) Cheese Burgers

One of my goals this month was to make some recipes from my Barefoot Contessa cookbooks (barefoot contessa at home).  Last night I made my second one…hamburgers!  I don’t normally use a recipe for hamburgers.  I just mix in whatever I’m in the mood for/what we have on hand.  But these sounded a little different…and good.  But still very simple.  I’m not a fan of blue cheese.  So I just used cheddar (what I had in the fridge).  And we had some bacon leftover from our quiche, so I made them bacon cheddar cheese burgers.  There is basically one “secret” to these burgers.  And I think it’s a trick I’ll be using from now on to make burgers…BUTTER!  She puts a pat of butter inside each patty.  Wow, does that make them moist and flavorful!  And I’m always looking for ways to get more butter in my diet 🙂  We all really liked these burgers.  I scaled back the recipe to use 1 lb. of meat instead of 3 lbs.  I usually make 5 burgers with 1 lb. of meat.  But you can make them as big or as small as you’d like.  I’m going to post the recipe as my scaled down version.  This is a great gluten/grain free meal if you don’t use a bun, use a lettuce wrap, etc.  I just eat mine w/o the bun and dip it in ketchup and mustard.  Justin uses a bun, so I could at least get a good picture 🙂  And I got to use our new camera on food for the first time.  Love it!!!  Takes much better pictures.

(Blue) Cheese Burgers

1 lb. ground beef
1 Tbsp. steak sauce
1 or 2 egg yolks
salt and pepper to your liking
2 Tbsp. cold, unsalted butter
cheese – whatever kind you like
bacon, cooked (optional)

In a large bowl carefully mix the meat, steak sauce, egg yolk, salt and pepper with the tines of a fork, but do not mash the mixture.  Ligthly form hamburger patties and press lightly into shape.  Press a thin slice of butter into the top of each burger, making sure the meat entirely encases the butter.

Prepare a grill (outdoor or stovetop…I used a grill pan).  Cook burgers 4 min. on one side and 3 min. on the other for medium-rare.  Remove to a plate and cover (she suggests aluminum foil…I don’t use that on my food.  I put them in a stainless steel meat dish to rest).  Allow the burgers to rest 5 minutes.  Meanwhile grill the buns, cut side down, for 1 min.  Place a burger and a slice of cheese (and bacon) on each bun w/ the toppings of your choice (she suggests arugula and tomato with the blue cheese).

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Lentil Burgers

Burgers sounded good to me last week, so I decided to put them on our menu.  But we are out of our good ground beef.  So I took a  look at what else we had in the pantry and did some recipe searching.  I came up with a recipe for lentil burgers from Lemons in Water.  These are very simple to make.  And very cheap!  I had some old lentils to use up, so this was perfect.  I didn’t have to buy anything for our meal.  These turned out pretty well.  I thought they tasted really good.  Justin had the same opinion he does about most “veggie” burgers I make…he’ll eat it, it’s ok, but he’s definitely not going to request it 😛  They did hold up better than other bean/nut burgers I’ve made in the past.  Not sure if it’s because of the recipe or the fact that I broiled them instead of cooking them in a pan.  I’ll probably make them again sometime, but not all the time.  But I will keep searching for a good veggie burger…that Justin really likes.  I do like that these are super healthy.  I’m looking forward to leftovers 🙂  I didn’t follow the recipe completely.  I mostly just followed it for the ingredients, but not the quantiites or preparation method.  I’ll post the original recipe and my mods.  I didn’t get any good pictures.  I had to take a picture of Jusitn’s…I gave him a good bun.  I just had mine on some whole wheat bread 🙂

Lentil Burgers

1 1/2 cups cooked lentils (I used more than this…at least 2 cups, probably more)
2 eggs
1 onion, finely chopped (I grated about 1/4 cup onion into the mix)
1/2 carrot, finely chopped (I grated 1 carrot into the mix)
1 tsp garlic
1/2 cup toasted fine (whole-grain) bread crumbs
1/4 tsp cumin
salt and pepper to taste
 
Saute onion in a teaspoon of olive oil until translucent, add garlic and cook for additional minute (I skipped this step and just grated the veggies in to the burger mixture…no pre-cooking…just mix everything in one bowl.).

In bowl, mash half of the lentil slightly. You will want texture in the burgers and thus want to see whole lentils. Then combine all ingredients.

The burgers should be slightly moist. This will help keep in the moisture when cooking/grilling. Then mold into 5-6 patties by hand.

Broiling: On a high broil, heat on each side for 2-3 minutes. Add cheese, if desired, when flip for the second side (mine took longer to broil…maybe 5 min. per side…but I have an odd broiler, so I had my burgers a ways away so they wouldn’t burn).

Saute: Over medium heat and cover, saute patties for 5 to 7 minutes or until brown. Flip and then repeat

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