Summer screams burger season to me. I love trying different variations – I have 29 on the blog, in fact! Today, I’m rounding them all up in one spot for easy browsing.
Whether you’re in the mood for something classic or something adventurous, a chicken burger or a veggie burger, this list will have something to make your mouth water!
Continue readingThere are few things my kids like more than tiny sandwiches. Seriously. Anything tiny and they’ll eat it.
Which obviously means I make my favorite sandwiches into mini versions so everyone is happy. These are the perfect quick, easy dinner or a great dish for a party!
When I was pregnant with Jake, I used to crave everything pizza. I joked that this blog was going to turn into “how many different ways can you make pizza”. With Julie, it was burgers. Now that I’m a mom? I feel like I’m constantly trying to remix my kids’ number one request – hot dogs.
These fun hot dog sliders are the perfect, kid-friendly party food for the big game. The slider size is perfect for the snacky occasion, and gives you the opportunity to customize them up differently based on everyone’s tastes. They’re novel enough that the adults will enjoy them, but they’re hot dogs, so they’ll win the kids’ hearts too.
So. Much. Rain. SO. MUCH. RAIN.
Seriously, I’m getting ready to build an ark. I’m not sure the backyard is ever going to dry out at this rate. And let’s not even talk about that our sump pump died a few weeks back…
Suffice it to say, I’m really, REALLY dreaming of warm, sunny days. How nice would it be to be on a beach somewhere tropical? So, for this Lenten Friday, I’m cooking up some island-inspired sliders that are – of course! – meatless.
I made these as sliders because they’re the perfect size for the kids, but you could make these as four large burgers too.
Hawaiian Black Bean Sliders
(adapted from Domestic Superhero)
Makes 1 dozen sliders
1/2 onion , chopped
3 garlic cloves
1 14.5 oz. can black beans , rinsed and drained
1/2 cup rolled oats
1/2 cup frozen corn, thawed
1 green onion , chopped
2 tsp. cumin
1/2 tsp. curry powder
1/4 tsp. cayenne pepper
1/4 cup plan breadcrumbs
Salt and pepper
3 Tbsp. vegetable oil
12 pineapple slices
12 onion rings
Sweet bbq sauce
6 Swiss cheese slices, halved
12 slider rolls
In a food processor, pulse the onion and garlic until finely chopped. Add the beans, oats, corn, green onion, cumin, curry powder, and cayenne and pulse until well mixed – about 20 seconds. Scrape down the sides, add salt and pepper to taste, and process for another 10 seconds. Transfer to a bowl and chill for several hours.
When ready to cook, stir in breadcrumbs and form into a dozen equal-sized patties.
Heat oil in a skillet over medium heat. Cook for 10-15 minutes, turning halfway, until their is an outer crust and the patties are heated through. Top with cheese during the last 2 minutes of cooking.
Add the cooked patties to the slider rolls. Top each with a pineapple ring, onion ring, and a drizzle of barbecue sauce. Serve immediately.
The other product I received from Caveman Coffee Co to try out was their Sabertooth Roast Coffee. (You can check out what I made with their Cacao Butter in yesterday’s post.) Again, the product was complimentary, but all opinions are my own.
Today, I wanted to go savory. Because if you can swing having chocolate for dinner, you totally should. I started with a chocolate bbq sauce. It’s is spicy with a touch of sweetness and the chocolate gives it a nice smooth, thick texture.
Then, I made a chocolate-chili spice rub and used it to crust a brisket. After slow cooking the brisket, I shredded it and served it on sliders, topped with the bbq sauce. They were delicious.
Chocolate Chili Rubbed Brisket Sliders with Chocolate BBQ Sauce
(adapted from this and this, both from Saveur)
Makes 18 sliders
For the bbq sauce:
2 Tbsp. butter
2 cloves garlic, minced
1 small yellow onion, minced
1/4 cup semisweet chocolate chips
1 1/2 cups ketchup
1/3 cup packed brown sugar
1/4 cup brewed Sabertooth Roast Coffee
2 Tbsp. honey
2 Tbsp. cider vinegar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. black pepper
Pinch of cayenne
In a saucepan over medium heat, melt the butter. Add the garlic and onions and cook for about 5 minutes, until soft. Stir in remaining ingredients and cook for about 3 minutes, stirring occasionally, until thickened.
For the chocolate-chili rub:
1/3 cup unsweetened cocoa powder
1/2 cup brown sugar
3 Tbsp. chili powder
2 Tbsp. kosher salt
2 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. dried mustard
2 tsp. cinnamon
1 tsp. allspice
Whisk all ingredients together in a bowl.
To make the brisket:
Chocolate BBQ Sauce
Chocolate-Chili Rub
2-3 lb. beef brisket
18 slider rolls
In a slow cooker, add 1 cup of bbq sauce to coat the bottom of the crock. Rub the brisket generously with several tablespoons of chocolate-chili rub. Place the brisket in the slow cooker and cook on low for 8 hours. Remove and shred. Serve on rolls, topped with additional bbq sauce.
I feel like we’ve been grilling up a storm this summer! And on days we can’t grill, I’ve been taking the grilling inside – like these delicious sliders.
These are elegant little bites – fancied up with some arugula, caramelized onions, and garlic aioli.
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.
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.