Garlic and Rosemary Sliders

improvchallenge

This month’s Improv Cooking Challenge ingredients were garlic and rosemary – and I immediately thought, burgers! I couldn’t find a recipe that I really liked, so I decided to create my own – and these were a fabulous success.

There’s double garlic and rosemary here – fresh in the aioli that tops the burgers and dried spices in the burgers themselves. The result is flavorful without being over-powering. And, I made them slider-sized because that makes them perfectly toddler sized – a big win in our house right now!

You can check out what the other participating bloggers made with garlic and rosemary here:

 

GarlicRosemaryBurgers

Garlic and Rosemary Sliders
(a Kate’s Recipe Box original)
Makes 8 sliders

1 Tbsp. olive oil
1 sweet onion, thinly sliced
1 1/4 lbs. ground beef
1 tsp. herbs de Provence
1/2 tsp. garlic powder
1/2 tsp. onion powder
Salt and pepper, to taste
1/2 cup mayonnaise
1 clove garlic, minced
1 Tbsp. fresh rosemary, finely chopped
8 slider rolls
Arugula, for serving

In a heavy pan over low heat, toss together the olive oil and the sliced sweet onion. Cook until caramelized, stirring occasionally, then transfer the onions to a bowl.

In a medium bowl, mix together the ground beef, herbs de Provence, garlic powder, onion powder, salt and pepper. Divide into eight equal patties and cook in the pan from the onions until they reach the desired doneness.

Meanwhile, whisk together the mayonnaise, garlic and rosemary. Add salt and pepper, to taste. Set aside.

Spread 2-3 tsp. of mayonnaise mixture on the bottom of each slider bun. Top with a burger patty, onions and arugula. Serve immediately.

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Jerk Sweet Potato Black Bean Burgers #CookoutWeek

Another great company I was introduced to via #CookoutWeek was Swine Dining. They specialize in small batch, made-by-hand spice mixes – and they’re awesome. They sent us three spice mixes to try and we loved them all.

Their signature blend is “Wimpy’s BBQ Rub” – called Wimpy’s because there’s no heat. We used it last night to make up a batch of our favorite pulled pork. We didn’t miss the heat – and it made it much more toddler-friendly. It was an awesome dinner for the whole family. Wimpy’s is currently available via their Etsy shop. They have plans to launch the other two spice mixes we tried – Jamaican Me Hungry (which I used in these burgers) and Dilly Dust – via Kitckstarter.

As soon I as I saw they sent us a jerk seasoning, I knew I wanted to make some sort of sweet potato burgers. The patties were too soft to place directly on the grill so I opted to bake them and they came out fabulous. If you wanted to get the grilled flavor, you could make them ahead of time and reheat on the grill.

JerkSweetPotatoBurgers

Jerk Sweet Potato Black Bean Burgers
(a Kate’s Recipe Box original}
Serves 8

2 large sweet potatoes
1 can black beans, drained and rinsed
1 cup cooked quinoa
1/2 cup plain breadcrumbs
1 egg
3 Tbsp. Swine Dining’s Jamaican Me Hungry jerk seasoning
Fresh sliced pineapple
Lettuce
Burger buns

Preheat your oven to 400 degrees. Wash the sweet potatoes and poke all over with a fork. Place on a baking sheet and roast for 45 minutes – 1 hour, until very tender. Let cool until cool enough to handle. Scoop out the flesh and mash with a fork.

Reduce the oven to 350 degrees.

Mash half of the black beans and mix into the sweet potatoes. Mix in the remaining black beans, quinoa, breadcrumbs, egg and jerk seasoning until thoroughly combined. Divide into 8 patties and place on a parchment-lined baking sheet.

Bake for 45 minutes, flipping halfway.

Serve on a bun, topped with pineapple and lettuce.

SwineDining

 

Shake Shack-Style Sliders

A Shake Shack opened in our town last year and it’s been… dangerous. It’s probably the easiest and tastiest to-go burger around. And then add a milkshake? Yeah, bad news to have that in your backyard.

I was craving some last week when I remembered Sarah had blogged a copy-cat version a few years back. When I looked at the recipe, I was skeptical they’d be really that simple – but they are. These hit the nail on the head and totally cured my craving.

Now I’m trying to decide if it’s more dangerous to have a Shake Shack so close or to know I can make them at home so easily.

ShakeShackSliders

Shake Shack-Style Sliders
(slightly adapted from A Taste of Home Cooking)
Makes 8 Sliders

1/4 cup mayonnaise
1 1/2 tsp. ketchup
1 1/2 tsp. yellow mustard
2 slices kosher dill pickle, finely chopped
1/8 tsp. garlic powder
1/8 tsp. paprika
Pinch cayenne pepper
1 1/4 lbs. ground sirloin
Salt and pepper, to taste
2 Tbsp. butter, softened
8 slider rolls, preferably potato
8  leaves lettuce, tops of leaves only
8 slices ripe Roma tomatoes
8 slices yellow American cheese

In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, chopped pickle, garlic powder, paprika and cayenne. Set aside.

Split rolls and butter cut-side lightly. Broil until lightly toasted. After toasting, top with 1/2 – 1 tsp. of sauce, a slice of lettuce and a slice of tomato. Set the prepped buns on parchment paper.

Divide the ground sirloin into eight equal parts and form into patties. Season with salt and pepper and place seasoned-side down in a cast-iron skillet over medium-high heat. Press down and season again. Cook for about three minutes, until the bottoms have a nice crust and then flip, top with cheese and cover until cheese melts.

Transfer the cooked burgers to the prepped buns and wrap in parchment for a minute to let the juices absorb. (This is what really makes the burgers – don’t skip it!) Unwrap and serve immediately.

Cheeseburger Pizza

When I was pregnant with Jake, all I wanted to eat was pizza. I tried to shake it up by making as many different pizza-flavored dishes as I could find, but I’m pretty sure Mark was sick of pizza after first trimester.

This pregnancy, burgers have been the big hit. I joked with Mark early in the pregnancy that maybe it was a girl this time since I was craving something different – but I didn’t really expect to be right!

This pizza was one of my I’m-trying-to-pass-this-off-as-not-burgers-again meals. It was a huge hit here – and one we’ll make again even after the burger cravings are gone!

CheeseburgerPizza

Cheeseburger Pizza
(adapted from The Girl Who Ate Everything)
Serves 4-6

1/2 lb. ground beef
1/3 cup diced red onion
1 tsp. Worcestershire sauce
1 lb. pizza dough
1/2 cup ketchup
1/4 cup prepared mustard
1 Tbsp. mayonnaise
1 Tbsp. dill relish
2 cups shredded cheddar cheese
Dill pickle slices for topping

Preheat the oven to 400F degrees.
In a medium skillet, brown the ground beef and onion. Drain the grease and stir in the Worcestershire.
Roll out the pizza dough and bake for 8 minutes. While baking, whisk together the ketchup, mustard, mayonnaise and relish.
Once pre-baked, remove the crust from the oven, spread the sauce over evenly, top with the ground beef, cheese and pickle slices. Return to the oven for an additional 6-10 minutes, until cheese is melted and the crust is golden-brown.

Mango-Mint Turkey Burgers

In a lot of ways, this has been the perfect summer. We’ve had friends from all over visit, we made trips to Boston and Hershey and the shore, we introduced little man to swimming and ice cream and county fairs. We celebrated my 30th birthday, little man’s first birthday and our 6th wedding anniversary. I’ve also gotten back into a few things that had fallen by the wayside during the last year – mainly, working out and reading.

Instead of spending a lot of time in the kitchen, I’ve been revisiting old favorites that I know I can whip together quickly. It’s been nice to have a few weeks to just cook and not worry about trying new things or photographing meals. The break was good for the soul and helped revive my drive to cook – my dinner plans for the next few weeks are more ambitious than I’ve felt in a while!

These burgers were, mostly, a “use up what you’ve got” recipe. I had turkey that needed to get cooked that day and some mint that I had forgotten to toss in another dish (oops), so when I saw this on Pinterest it became dinner for the night. I was still on “blogging break” when I made these so I half-heartedly snapped a picture before I dug in – but despite the lackluster snapshot, these were too good not to share! These are a really great summer burger.

MangoMintTurkeyBurgers

Mango-Mint Turkey Burgers
(from No Biggie)
Makes 4

1 lb. ground turkey
1/2 large mango, finely diced
1 Tbsp. mint, chopped
1/2 onion, finely diced
1 Tbsp. steak seasoning
1 Tbsp. Mrs. Dash original seasoning
1/4 cup barbecue sauce
1/4 cup teriyaki sauce
Buns, for serving

In a small bowl, whisk together the barbecue sauce and teriyaki sauce. Set aside.

In a larger bowl, combine the turkey, mango, mint, onion and seasonings with your hands. When thoroughly mixed, divide into 4 equal balls and shape them into patties. Brush the tops of the patties with the sauce mix.

Cook the burgers on a medium-high grill. Place them glazed-side down and brush sauce on the other sides. Flip halfway through cooking and glaze again.

Serve on buns.

Buffalo Chickpea Burgers

Since the meatless Friday series is over, how about a meatless Monday post?

I had full intentions of making these as one of our Lenten Friday meals. I must have had the ingredients hanging around for a full two weeks and something else kept coming up. I finally got around to making these last week and they’re sort of amazing.

Meatless burgers are a little hit-or-miss for me. I make a lot more than a share here. For me, it has to feel like a burger to be worth sharing – and boy, this one totally fits the bill. I think it may be the most “meaty” meatless burger I’ve made. And it’s smothered in buffalo sauce so it has that going for it, too.

It’s meals like this that make me think I could actually be a vegetarian.

BuffaloChickpeaBurgers

Buffalo Chickpea Burgers
(slightly adapted from Once Upon a Cutting Board)
Makes 4

1/4 cup uncooked quinoa
1 can of chickpeas, drained and rinsed
1/2 cup old fashioned oats
1/4 cup minced shallot
2 garlic cloves, minced
1/4 cup buffalo sauce, plus additional for serving
1 egg, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup breadcrumbs
4 hamburger buns
Blue cheese, for serving

In a medium saucepan, bring 1/2 cup water to a boil. Add quinoa, reduce heat and let simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

In a food processor, pulse the chickpeas until they resemble crumbs. Transfer to a large bowl. Add oats to the food processor and pulse a few times until they are a finer crumb. Add to the large bowl with the chickpeas. To the bowl, add in the quinoa, shallot, garlic, buffalo sauce, egg, salt, pepper and breadcrumbs. Mix by hand until everything is well incorporated and divide into four equal sections. For each section into a patty.

Heat a large skillet over medium-high heat. Drizzle with oil and cook patties for 8-10 minutes, turning halfway through. Serve patties on buns, topped with blue cheese an additional buffalo sauce.

Thai Veggie Burgers

For some reason, Thursdays are my power day. I always feel the most together and most ambitious on Thursdays. It’s also the day I make my meal plans for the next week – which is both a good and a bad thing. Bad because I’m often more ambitious with the plans than I feel like being when I actually get around to cooking dinner. Good because when I power through the plans, I often get some pleasant surprises.

When I started making these, I had a what-were-you-thinking?! moment. We don’t generally eat a lot of Thai food. Mark isn’t crazy about peanut sauce. Veggie burgers are pretty hit-or-miss around here. Why did I think these would be a good thing to try mid-week?

Luckily, they were a huge hit. I served leftovers for lunch the next day – bun-less, on a bed of slaw – and they were even better. And we froze a few to break out for lunches during Lent. I already can’t wait.

ThaiVeggieBurgers

Thai Veggie Burgers
(slightly adapted from Annie’s Eats)
Makes 6

1/2 cup uncooked quinoa
2 tsp. olive oil, divided, plus additional for cooking
1 cup vegetable broth
1 15 oz. can of chickpeas
3/4 cup old fashioned oats
1/2 cup cornmeal
1 tsp. salt
1/4 tsp. paprika
2 cloves garlic, minced
1 tsp. sesame oil
1 egg
1/2 red bell pepper, diced
1/2 red onion, diced
3 cups cole slaw mix
1/2 cup creamy peanut butter
2 Tbsp. honey
1 Tbsp. soy sauce
1 tsp. freshly grated ginger
1/2 tsp. crushed red pepper flakes
2 Tbsp. lime juice
2 Tbsp. water
Chopped peanuts
Burger buns

Rinse and drain the quinoa. Heat 1 tsp. of oil in a small saucepan over medium-high heat, until shimmering. Add the quinoa and cook, stirring frequently, for 2-3 minutes to lightly toast. Stir in the vegetable broth and bring to a boil. Cover and reduce heat to a simmer. Let cook for 15 minutes, then remove from heat and let stand for 5. Remove the lid, fluff and set aside to cool.

In a food processor, combine the chickpeas, oats, cornmeal, salt, paprika, garlic and sesame oil until well blended. Pulse in the egg. Add the mixture to a large bowl and stir in quinoa, red pepper, onion and remaining 1 tsp. olive oil. Stir together until evenly mixed, divide into 6 equal balls and roll into patties.

In a small bowl, whisk together the peanut butter, honey, soy sauce, ginger, red pepper flakes, lime juice and water until smooth. Set aside.

Heat a generous drizzle of olive oil in a large skillet over medium-high heat, until shimmering. Add the patties and cook until both sides are browned and cooked through, about 3-4 minutes per side.

Serve the patties on buns topped with slaw, peanut sauce and chopped peanuts.