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Category Archives: Burgers

Easy Indoor Slider Burgers with Spicy-As-You-Like-It Special Sauce

Posted on June 4, 2013 by amydeline

It’s burger season. It’s also unpredictable, chance-of-rain just about everyday season, which might just foil your grilling burgers plan, unless you’re like my dad who grills in snow, sleet, and rain. Weather is no more a deterrent for my father than it is for the mail man. I guarantee he’ll have ribs on the grill during the apocalypse. I like that about him.

I, however, am a fair-weather griller. Thankfully, burgers can still be enjoyed on rainy days with these simple, indoor burger sliders. The kids love these tiny tasty burgers. Who am I kidding? We all love these burgers. Hot dog buns, split into thirds make the perfect little slider buns. A dill pickle slice and spoonful of my spicy-as-you-like-it special sauce complete each perfect mini burger.

Here’s a step-by-step guide to making these tasty burgers, which may quickly become one of your easy go-to weeknight meals!

Step 1: Preheat oven to 425 degrees. Scatter 1/2 finely diced onion in an even layer at the bottom of a 9×13 baking dish or half-sheet pan. **Click HERE  for a step-by-step photo guide for dicing onions.

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Step 2: Crumble 1 pound of ground beef over the onion. **Use 80/20 ground beef. It makes a difference!

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Step 3: Press the meat into an even layer. Sprinkle with seasoned salt. (I used Old Bay seasoning.)

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Step 4: Bake for 18-20 minutes. While the burgers are cooking, divide 7-8 hot dog buns in half. Cut the bottom halves into thirds. Top each piece with a spoonful of special sauce and a dill pickle slice.

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Step 5: Once the meat has cooked, remove it from the oven. Pour off any excess juices. Top the meat with slices of American cheese. Place in the oven for another few seconds to melt the cheese.

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Step 6: Arrange the tops of the hot dogs buns on top of the meat. Cut through the buns and meat so that each bun is cut into thirds. **A pizza cutter makes a convenient cutting tool.

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Step 7: Pick up each bun and burger portion and place it on top of the prepared bottom buns. Enjoy!

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Spicy-As-You-Like-It Special Sauce

Ingredients

  • 1/2 cup mayonaisse
  • 1/2 cup ketchup
  • 1 tablespoon dill relish
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Tabasco, to taste
  • Salt and Pepper, to taste

Directions

Combine the mayo, ketchup, dill relish, onion powder, and garlic powder until well blended. Add a few dashes of tabasco sauce, then stir and taste. Continue adding tabasco, as desired. Season with salt and pepper, to taste.

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Thanksgiving Burgers

Posted on October 14, 2011 by amydeline

Three of the Most Embarrassing Moments of My Life:

1. The time in elementary school when one of my best friends took the opportunity to announce my crush to the entire class. Amy likes Anthony, my pal announced to her fully-attentive audience, leaving me red-faced and fumbling for words. If only I could have come up with some clever retort, like So’s your face or Your mama dresses you funny! Except that we all wore matching plaid uniforms… You can bet I kept my crushes to myself after that.

2. The time in high school, when, during a class exercise involving a map of Europe, I replied “Switz” in response to a question about SwitzERLAND. Hey…it said Switz on the map and none of the other countries were abbreviated. I wanted to crawl into a hole when the teacher responded, “Switz? Do you mean Switzerland?” Ummmm, yeah. The correct answer would be Switzerland…not the mysterious land of Switz; home to Switz cheese and Switz watches!

3. The time in college, when I discovered I’d been walking down Main Street with the back of my skirt tucked into my pantyhose. Yes, that really happens…to me, apparently. I only discovered my wardrobe malfunction after trying to decode the odd looks I’d received from my employer, who’d been standing on the porch of  the local bar and restaurant I’d worked at, as I passed by with my tushie on display. For goodness sake, quit ogling and tell a modest girl she’s half dressed in the middle of town!

Oh, and did I mention that I started high school with a face covered in poison ivy? Yeah, for real.

I was never meant to be one of the cool kids anyway. If I were a food, I’ve always been more of a lima bean than a cupcake. I like unicorns, cried at the end of Battlestar Galactica, and won a bridge-building contest in my honors physics class (cause I’m cool like that). I trip over my own feet with concerning frequency and somehow manage to miss my mouth while drinking, more than I’d like to admit. I’m a clutz, a germaphobe, and a neat-freak.

It’s ok. I happen to like lima beans.

Knowing what you know now, are you sure you still want to hang out with me? Would you still like me if I told you that seeing the Christmas decorations currently on display in my local Target makes me giddy with excitement? There is no too early for Christmas stuff in my book. It’s coming and I can’t wait. And somewhere in between now and my favorite holiday, there will be Thanksgiving!

If you’re having a hard time waiting for that Thanksgiving meal, try this tasty burger on for size! The patty combines all the flavors of the turkey with the stuffing. Served on a doughy potato bun and topped with gravy and cranberry sauce, this turkey burger (with a twist) gives you a burst of Thanksgiving flavor with every bite!

Enjoy!

Thanksgiving Burger

Ingredients

  • 1 pound ground turkey
  • 1/2 pound bulk breakfast sausage
  • 1/3 cup celery, finely diced
  • 1/3 cup leeks, finely sliced *
  • 1/2 cup dried apples, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • Fresh ground pepper
  • 6 potato buns
  • Turkey gravy, homemade or store-bought
  • Cranberry sauce (jellied or whole berry), homemade or store-bought
* Click HERE to see my photo guide on how to slice leeks.
Directions
Preheat oven to 425 degrees. Using your hands, combine the turkey, sausage, celery, leeks, apples, salt, poultry seasoning, and pepper until well blended. Form into six patties. Place the patties onto a lightly greased baking sheet (a little vegetable or olive oil will do the trick). Cook for about 12 minutes, until fully cooked (internal temp of 165 degrees). Place each cooked patty onto a potato bun. Top with warmed gravy and cranberry sauce.

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Top Ten Gourmand Mom Recipes

Posted on September 20, 2011 by amydeline

As I’ve mentioned before, I’m greatly entertained by reading through the search terms which lead people to this little blog. It often leaves me puzzling over how the terms “Christmas money wreath” or “dog with running shoes” brought people here. What in the world have I been writing about? Of course, most of the time, people are just looking for recipes and, as it turns out, some of those recipes are quite popular!

Here, I’ve compiled a list of the top ten most viewed Gourmand Mom recipes. Then, if you scroll down a bit further, you’ll see ten of my personal favorites. (Clicking on the recipe titles will bring you straight to the recipe.)

What’s your favorite recipe? Tell me about it!

Top Ten Gourmand Mom Recipes

(according to page views)

Crab Stuffed Jalapeno Poppers  – Coming in at #10, these spicy little appetizers are a fresh and flavorful alternative to the kind you’ll find in the frozen food section of your grocery store!

A Better Caramel Apple Cake – Yum! This recipe is the result of experimenting with a delicious recipe I found in the Food Network magazine! Who knew that a bit of boiling water would make such a big difference?? With apple season reaching its peak, now’s a great time to give this one a try!

Almost Perfect Fontina Chops – This recipe is inspired by a Bonefish Grill dish, which is apparently a big favorite, since I get a few search hits every day from people looking for this recipe. This version is not intended to be a copycat recipe; it’s just a delicious dinner inspired by the popular Bonefish dish.

 Independence Day Berries and Cream – Mixed Berry Mousse and Vanilla Bean Panna Cotta – My love for panna cotta began with this sweet treat. Mmmm….fresh berry mousse with sweetened cream! Mmmm…

Strawberry Spinach Salad with Goat Cheese and Almonds – The fresh ingredients do all of the hard work in this simple and delicious salad!

Hawaiian Garlic Shrimp – This is another recipe that gets a ton of search hits. The people want Hawaiian garlic shrimp…and with good reason! It’s delicious! Next time, I’d veer away from the traditional preparation and cook these babies with the shells removed to get more of the buttery garlic in my mouth and less on my fingers.

Chicken Wing Dip – Coming in at #4 is Chicken Wing Dip. It’s practically a classic and totally crave-worthy. Oh dear, just thinking about it makes me want to throw batch in the oven. Must. Have. Chicken Wing Dip.

Pumpkin Gingersnap Parfait – Perfect season for these tasty treats. Some may prefer to sweeten the pumpkin a touch more in these easy treats. For me, they’re just right!

Sweet Honey Cornbread – This one scored most of its hits when it landed on WordPress’ Freshly Pressed section for a day. It’s a great cornbread recipe; sweet, tender, and super easy to make!

And the #1 Most Viewed Gourmand Mom recipe is (drumroll, please)…

Chocolate Peanut Butter Cream Pie  – This luscious pie wins the top spot by a landslide. Somehow it’s found itself within the StumbleUpon community. I’m really not quite sure how StumbleUpon works, but it sure drives a ton of traffic to this delicious recipe!

Ten of My Personal Favorite Recipes

Greek Lamb Burgers with Tzatziki Sauce – This burger takes the cake as far as my husband is concerned! It’s become his meal of choice for birthdays, anniversaries, and any other excuse he can come up with!

The World’s Greatest Penne ala Vodka – I can’t claim credit for the creation of this recipe, but it’s definitely on my list of all-time favorites!! Seriously the best vodka sauce I’ve ever tasted!

Sausage, Bean, and Rapini Soup – This incredibly satisfying dish is in our regular dinner rotation. It freezes well, so make it in a huge batch to keep on hand for an easy dinner. Make it as brothy as you prefer and serve with a nice piece of French bread!

Chicken Salad Sandwich – Waldorf Style – There’s something incredibly satisfying about the combination of sweet, savory, and crunch in this chicken salad. It’s on my go-to list of easy weeknight dinners!

Grilled Honey Garlic Baby Lamb Chops – I want to slather this honey garlic sauce on everything. I think I could live on this honey garlic sauce.

Cheddar and Garlic Biscuits – I first made these biscuits during a major craving for Red Lobster’s Cheddar Bay Biscuits. I searched online for a copycat recipe and found a ton of Bisquick-based recipes. Wanting to make fresh biscuits from scratch, I combined the elements from a basic, buttery drop biscuit with the seasoning of the Red Lobster biscuit. They’re perfect. Everyone cheers when these are on the menu!

Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette – This was initially intended as a pantry meal, if you will; something quick and easy using a few leftover ingredients I had on hand. It became an instant favorite. There’s something incredibly satisfying about the combination of flavors and textures in this simple dish!

BBQ Beef Chili – This hybrid chili/bbq beef dish makes my mouth water. Serve it with the cornbread from the Top 10 list!

Corn and Bacon Fritter Cakes – I just posted about these recently. I want to eat them for breakfast, lunch, and dinner everyday, topped with smoked salmon and creme fraiche. The best part is that they reheat really well. In fact, they may even be better reheated than straight out of the pan. Pop them in the oven for about 10 minutes at 400 degrees and they’re perfect! (P.S. A dollop of sour cream would make a fine substitute for the creme fraiche!)

Pizza Dragon and Chairs of Stock (Steak Bordelaise Pizza) – My brother in law goes nuts for this pizza! He’s still trying to figure out how to package it and sell it, since he’s convinced it will make me millions. This pizza is a steak dinner on a pizza crust. It takes a little time to get all of the components together, but everything can be prepared ahead of time and it’s worth the trouble!

Do you have a favorite Gourmand Mom recipe? Any other recipe you’d like to see here? Tell me about it!

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Independence Day Menu Ideas

Posted on June 29, 2011 by amydeline

It’s almost time to celebrate America’s birthday; America’s number one holiday for backyard barbecues and launching brightly colored explosives into the sky.

Many of us will spend the day with friends and family, gathered around a hot grill, enjoying good summer food and cheering to independence. Check out these ideas for making your Independence Day menu extra delicious! (Click on the titles for a link to each recipe.)

And if you’re wondering how to make that tasty American flag cake pictured above, click here for a step-by-step guide.

Grilled Ribeye and Corn on the Cob with Chipotle Butter – Including lots of tips for grilling a delicious, juicy steak!

The Mona Lisa Burger – A juicy beef patty with gorgonzola, roasted garlic aioli, olives, prosciutto, onions, and sun-dried tomatoes

Grilled Honey-Garlic Baby Lamb Chops– A simple and elegant grilled alternative to burgers!

The Hangover Burger (aka The Heart Attack on a Bun) – Beef patty with bacon, chili, and spicy cheese sauce, topped with a slightly runny fried egg. Heavenly delicious!

Greek-style Lamb Burger with Tzatziki Sauce– My husband’s most favorite dish in the whole world, hands down.

Turkey Burger with Fresh Tomato Salsa– Slightly cheesy and perfectly delicious!

Barbecue Beef Chili – Pulled barbecue beef meets spicy chili in this super-satisfying dish. Totally worth the time it takes to put together. Make a huge batch and freeze the leftovers!

Baked Potato Salad – A flavorful potato salad alternative for those with an aversion to mayonnaise (like myself)!

Mediterranean Cous Cous – Simple and flavorful side dish which can be made ahead and served chilled.

Tomato-Cucumber Salad– Fresh summer tomatoes and crisp cucumber in a tangy vinaigrette.

Barley and Bean Salad – Bursting with nutrition and bright flavors!

Grilled Fingerling Potatoes– Throw them in a foil packet and pop them on the grill. Sprinkle with a bit of gorgonzola, if desired!

Dinosaur Barbecue Macaroni Salad – The only macaroni salad I’ve ever loved!

Orzo with Salmon and Cucumber – A fresh and satisfying side dish or main course on a hot summer day!

Tomato and Mozzarella Caprese – Classic and delicious!

Fresh Ginger Lemonade– A hint of infused ginger root with freshly squeezed lemons gives this lemonade that extra something special!

Mixed Berry Mousse– Pair it with a layer of vanilla bean panna cotta for an extra special treat!

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Shrimp Scampi Flatbread Pizza

Posted on March 25, 2011 by amydeline

As predicted, every pizza joint in my area is suddenly a fish fry too! After Easter, the Friday fish fry specials will gradually fade away, but for anyone who abstains from meat on Fridays during this time of the year, your local pizza shop is probably your one-stop-shop for Friday takeout!

If you’re feeling like something other than pizza, fried haddock or frozen fish sticks, I’ve got a few ideas for you. For starters, I’ve got a new recipe for a shrimp scampi flatbread pizza. We’ll start with a basic shrimp scampi, which will drizzle over individual flatbread crusts, and bake with a bit of asiago and mozzarella cheese. Garlic-flavored naan (Indian flatbread) makes an especially tasty crust for this pizza. Many supermarkets now carry prepared naan, either fresh in the bread or international section or frozen. If you can’t get your hands on flatbread or naan, a thin prepared pizza crust would do the trick.

For the purpose of this pizza, small salad shrimp (the kind you can typically find cooked and frozen) work perfectly. If you’d like to use this scampi recipe for serving over rice or pasta, substitute the salad shrimp for larger, fresh shrimp and allow them to cook in the buttery garlic sauce.

Shrimp Scampi Flatbread Pizza

Ingredients

  • 4 flatbreads, Indian naan, or a thin-crust pizza shell
  • 6 Tablespoons butter
  • 1 shallot, finely diced
  • 1 head of garlic, cloves peeled and thinly sliced
  • 1/4 cup white wine
  • 1 Tablespoon lemon juice
  • 2 cups cooked salad-sized shrimp, defrosted
  • Crushed red pepper
  • Salt
  • 2-3 Tablespoons fresh parsley, chopped
  • 1 cup asiago cheese, shredded
  • 2 cups mozzarella cheese, shredded

Directions

Preheat oven to 400 degrees. Melt butter in a pan over medium heat. Add the shallots and garlic. Cook for about 5 minutes, until the garlic just begins to turn a golden brown. Lower the heat, if necessary, to prevent burning. Add the white wine and lemon juice. Simmer for about 5 minutes. Add the shrimp and gently simmer until heated through. Season with crushed red pepper and salt, as desired. Stir in the fresh parsley. Allow the scampi mixture to cool slightly.

To assemble the pizzas, place the flatbreads or naan onto baking sheets. Sprinkle approximately 1/4 cup asiago cheese over each flatbread or naan. Spoon some of the shrimp mixture, with a small amount of the buttery sauce, over the cheese. To prevent your pizza from becoming soggy, do not use too much of the sauce. A light drizzle around the pizza will be perfect. Sprinkle about 1/2 cup mozzarella cheese over the top of each pizza. Bake for about 12 minutes.

Makes 4 Individual Flatbread Pizzas

Looking for a few other meat-free dinner options? Check out these previously posted Gourmand Mom recipes:

Codfish Cakes


Pan-Fried Tilapia with Grapefruit and Shaved Leeks


Broiled Salmon Bruschetta


Coconut Crusted Tilapia with Tropical Fruit Salsa


Roasted Beets and Goat Cheese in a Citrus-Honey Vinaigrette


Cinnamon Apple and Brie Quesadillas


Broiled Halibut with Olives, Sun-dried Tomatoes, and Capers


Tropical Fish Tacos with Spicy Mango Salsa and Coconut Rice


Salmon Burgers with Horseradish Sauce


Heirloom Tomatoes and Fresh Mozzarella


Chilled Avocado Soup and Crab Cakes with Chipotle Remoulade


Buttermilk Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce


Hawaiian Garlic Shrimp


Shrimp and Asparagus in a Lemony Basic Alfredo Sauce


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New Year’s Eve Hors d’oeuvres Round Up

Posted on December 29, 2010 by amydeline

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème Fraiche – Cold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer Fruits – Watermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing Dip – This one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three Ways – Three variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil Pesto – A classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked Brie – Fill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed Mushrooms – Omit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail Sauce – New Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño Poppers – A fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle Remoulade – My personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a Blanket – While all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon Rangoons – I want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton Chips – A simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

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Daddo’s Tuna Burgers

Posted on November 18, 2010 by amydeline

My father calls me Amo. I call my father Daddo. My siblings are also all called by names with an -o tacked on to the end. I don’t remember when or why we began calling each other in this way, but there’s something about it which makes my heart throb with love for my family. It’s like our private family language. There’s love in that -o.

Recently, I shared my family’s top secret recipe for Connecticut Supper; a beefy, cheesy casserole-type dish, which is my dad’s specialty. But, my dad has other specialties too. And the one which most easily comes to mind is his recipe for tuna burgers. My dad’s tuna burgers aren’t actually burgers, in the traditional sense. They’re more of a tuna melt with a twist. Whatever you call them, they are delicious and make a super-simple meal, which is perfect on nights when you have no idea what to cook.

My dad prepares these foil-wrapped goodies by the dozen and throws the extras in the freezer for a quick meal anytime. I’d almost guarantee that when I visit my family for Thanksgiving, I’ll be able to find a few of these babies hiding out in the freezer. They won’t last long with me in the house!

So, next week, when you’re wrapped up with preparing pies and dishes in preparation for Thanksgiving, and haven’t a moment to think about what you’re going to eat for dinner, make these. Add a quick salad on the side. Dinner is served.

Daddo’s Tuna Burgers

Ingredients

  • 3 6.4-ounce packets Chunk Light Tuna in Water
  • 1/3 cup Mayonnaise
  • 1/2 cup Olives, sliced
  • 6 slices American Cheese, chopped
  • 4 Tablespoons Butter
  • 6 Rolls (Vienna or Kaiser)

Directions

Preheat oven to 375 degrees. Combine tuna with mayonnaise until well-mixed. Stir in the olives and cheese. Split the rolls in half and lightly butter the insides of both halves. Place a mound of the tuna mixture onto each bun and tightly wrap the buns in foil. Bake for 30-35 minutes until the insides are warm and melty and the buns are slightly crisp.

Make 6 Burgers

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The Hangover Burger

Posted on August 1, 2010 by amydeline

Thought I was so slick. Went down to the grocery store Friday night and picked up all the things I would need for tonight’s dinner. The supermarket was quiet, peaceful, a virtual oasis of food; unlike on summer weekends, where it transforms into a frenzied circus of activity. But I was ever so clever and got it all taken care of Friday night.

Then, I woke up this morning, not so bright-eyed and bushy-tailed; the result of a small child who decided to start his day at 5:00am. I made the kids their breakfast, tended to the labrosaurus rex, and started the coffee. I had a hankering for some eggs in a hole; the dish my mom used to call Rocky Mountain Breakfast. So I heated a little butter in a pan, removed the centers from my bread, cracked the eggs into the middle, and fried them up. Then I sat down to enjoy my delicious breakfast.

Boy, did it hit the spot! I could have eaten two more, but I’d used the last of the eggs. I sat there, lingering over the last bite and then it struck me. Right smack in the middle of my head. I’d intended to use those eggs for tonight’s dinner. Foiled again by my overwhelming food cravings!! So much for avoiding the supermarket on the weekend.

Tonight’s dinner is an indulgence; a guilty pleasure. You’d better start running in place right now, cause it’s going to take some work to burn off the calories in this one. It might be a good idea to have your blood pressure checked before consuming. It will be worth it though.

Austin Grill, a Maryland based Tex-Mex restaurant has a burger on their menu called The Hangover Burger. I’m not exactly sure whether this burger is intended to be the cure or the cause of the hangover. But, lordy, lordy is this a good one! I ordered it once and dreamed about it forever after. The burger features a beef patty, smothered with chili, bacon, queso, roasted jalapeño peppers, and a fried egg. It’s the egg that really does it for me!

Tonight, we’re having my version of The Hangover Burger. Once, you’ve made the chili, there’s really nothing to it, besides putting the pieces together. Here’s how it’s done…

Austin Grill-Inspired Hangover Burger

Ingredients

  • Burger Patties
  • Hamburger Buns or Hard Rolls
  • Bacon
  • Chili Con Queso
  • Chili*
  • Eggs
  • Butter
  • Jalapeño Pepper
  • Salt and Pepper

*For my easy recipe for Spicy Beef Chili, click here.

Directions

Cut the jalapeño in half. Remove the seeds and ribs. Roast in a 300 degree oven for about 45 minutes, until softened. When cool enough to handle, cut into small pieces. Set aside. Cook the bacon and place a few slices on each bun. Season the burgers with salt and pepper. Grill or broil the burgers to your preferred doneness. While the burger is cooking, warm the chili and queso. Place the cooked burgers on top of the bacon. Top with a spoonful of chili and a spoonful of warm chili con queso. Sprinkle with the roasted jalapeño peppers. Top with a freshly fried egg.

Serve with a side of steamed broccoli, to make yourself feel better about eating the burger.

I foresee many salads in my future.

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Irresistible Spinach Dip and (Possibly) Pasta Chips

Posted on July 25, 2010 by amydeline

My little brother was in town this weekend! He’s the only one of my siblings who doesn’t live nearby and we miss him terribly. It’s always a good time when he drives up for a visit. And it’s always a good excuse for a soiree of sorts. So, yesterday, some family and friends gathered at my house for some good food and great company. There’s nothing better than being with a group of people, who can have a blast just sitting around a room, after a filling meal, telling stories and laughing together. Excellent people.

There are a handful of recipes I make over and over again when I entertain; the items that people have come to expect when they visit. One of those things is spinach dip, typically served in a hollowed-out bread bowl with chunks of bread scattered all around for dipping. People frequently comment on how much they love my spinach dip, but I can’t really call it mine at all. The recipe is printed on the back of every packet of Knorr Vegetable Soup Mix. My mom used to make it for parties when I was a kid. At that time, it was her recipe. I make it now and it’s mine. You can make it tomorrow, and call it yours. But the true credit goes to Knorr.

Every single time I’ve ever made this dip, I’ve served it in a bread bowl (usually pumpernickel) with doughy chunks of sourdough and pumpernickel all around. Except yesterday, when I didn’t serve it with bread at all. I was inspired to try something new after a recent night out with my sister and a friend. We’d eaten at a restaurant which has several dishes on their menu featuring something called pasta chips. I’d had pasta chip nachos on a previous visit. And last week, we ordered a spinach and artichoke dip that was served with these crispy pasta chips. Following the initial nacho experience, my sister and I pondered how the pasta chips were made. When we had them again last week, an idea occurred to me. Perhaps they were made with wonton wrappers, like the wonton wrappers I used in the Shrimp and Sweet Corn Ravioli. I decided I’d give it a try.

Well, after frying up a batch, I can’t say for certain that the restaurant uses wonton wrappers for their pasta chips. The end result was quite similar, but not quite their pasta chips. But you’ll never guess what they did turn out to be. Drum roll please…. Fried Wonton Chips! And they are good; addictively good. So, I fried the whole batch and served my Wonton/Pasta Chips with the dip.

My Spinach Dip Recipe

(I mean Knorr’s Spinach Dip Recipe.)

Ingredients

  • 1 10-ounce package Frozen Chopped Spinach
  • 1 packet Knorr Vegetable Soup Mix
  • 1 16-ounce container sour cream
  • 1/2 cup Mayonnaise*
  • 1 can Water Chestnuts, drained and chopped
  • 1 bunch of Green Onions, sliced*

*The original Knorr’s recipe calls for 1 cup of Mayonnaise and 3 green onions.

Directions

Defrost the spinach and squeeze dry. (This would be a good time to use a piece of cheesecloth, but your hands will suffice.) Combine the spinach with the other ingredients. Mix to combine and refrigerate. The dip is best after it’s been refrigerated for a few hours. Serve with bread or chips.

Fried Wonton Pasta Chips

Ingredients

  • 1 package Wonton Wrappers
  • Oil (Use a neutral flavored oil, such as canola.)

Directions

Use a knife or pizza cutter to cut the wonton wrappers, if desired. Pour about 1/4 inch oil into a pan. Heat over medium/medium-high until it’s good and hot. In small batches of about 5-6, place the wonton wrappers in the oil in a single layer. They will begin to cook quickly. Use tongs to flip the wrappers after a few seconds, when they begin to look a light toasty brown. Cook a few more seconds on the other side. Then, use your tongs to remove the fried wontons and place them on a paper towel to drain. Repeat for all wonton wrappers, stacking layers of paper towels, as necessary.

Great visit with my brother, friends, and family. I took full advantage of my group of eager taste-testers to work on a burger recipe I’m planning to submit for a contest. Torrential rain foiled my initial grill plans, but we worked it out inside. Thank you cast-iron grill pan.

Enjoyed a bit of cool, crisp Riesling, my favorite summer wine.

There were warm Cheddar and Garlic Biscuits. Click here for the biscuit recipe.

Cheddar and Garlic Biscuits

I made one more really yummy dish, but you’ll have to wait until tomorrow for that one.

Trust me, it’s worth the wait!

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Posted in Appetizers, Beef, Burgers, Food, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

Turkey Burgers with Fresh Tomato Salsa and Avocado

Posted on July 13, 2010 by amydeline

Recently, one of my readers wondered if I took requests. Sure, said I. This particular request was for a fresh tomato salsa recipe, the only requirement being that it contain lots of fresh cilantro. To be completely honest, when it comes to chips and dips, I’m more of a chile con queso kind of gal. I don’t make or use salsa too often. But if there were going to be a time for a tomato salsa recipe, that time is definitely now. Tomatoes are hitting their flavor peak and backyard barbecue season is in full swing, with bowls of tortilla chips begging to be dipped in salsa.

When I do have salsa, I like it to be singe-your-tongue spicy, but I recognize that not everyone wants to experience pain while they’re eating. So, I’m going to share two salsa recipes with you. The first is a basic mild-medium tomato salsa with jalapeno pepper and lots of fresh cilantro. The second variation features the addition of pureed chipotle pepper for a punch of smoky heat and a handful of sweet corn for a nice contrast to the spice.

To make it a meal, I decided to use my salsa on turkey burgers with a bit of fresh avocado. Turkey burgers are a delicious, leaner alternative to a traditional beef burger. But the lean meat can sometimes be prone to dryness. To combat this issue, I’m adding a beaten egg and some grated onion for moisture. A bit of grated cheddar will contribute additional moisture and flavor. Serve the burgers on a soft roll over slices of fresh avocado and topped with your homemade salsa.

Fresh Tomato Salsa

Ingredients

  • 4 Ripe Tomatoes, seeds removed, diced (about 2 cups)
  • 1/2 Red Onion, finely diced (about 1/2 cup)
  • 1 Jalapeno Pepper, ribs and seeds removed, finely diced*
  • 2 tsp Garlic, minced
  • 3/4 cup Cilantro Leaves, coursely chopped
  • Juice of 1 Lime
  • Salt and Pepper

*Use a teaspoon to easily remove ribs and seeds.

Directions

Combine all ingredients. Let the salsa sit in the fridge for at least an hour. As it sits, the salt will draw out some of the tomato juices and the flavors will marry. If a saucier salsa is desired, pulse the ingredients in a blender or food processor. Add additional jalapeno pepper for a spicier salsa.

Corn and Chipotle Variation

To the above recipe, add 1 pureed chipotle pepper (from a can of chipotles in adobo) and 1/2 cup sweet corn kernels. Stir to combine.

Turkey Burgers

Ingredients

  • 1 pound Ground Turkey
  • 1 Egg, lightly beaten
  • 1/2 cup Bread Crumbs
  • 1/4 cup Grated Onion
  • 1/2 cup Cheddar Cheese, shredded
  • 1 tsp Salt

Directions

Preheat broiler. Using your hands, gently combine all ingredients. Form into 4 patties. Broil for about 10-12 minutes until fully cooked. An instant-read meat thermometer inserted in the middle should read 165 degrees.


6 Comments

Posted in Burgers, Dressings and Condiments, Food, Recipes, Vegetable and tagged , , , , . Bookmark the permalink.
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