Savor Summer At The Grill

Ingredients:

1 1/2 lbs ground turkey

4 burger buns

1 avocado, halved, pitted, and sliced thin

1/2 lime, juice

1 15 oz can refried black beans, or 1 cup baked beans

1/2 cup queso fresco cheese, crumbled

pickled jalapenos slices

shredded romaine lettuce

Directions:

Form the ground turkey into 4 patties, pressing into the center of each one to make a 1/2-inch deep indentation. Season with salt and pepper, or your favorite grill seasoning if you desire. Grill, indentation-side up until cooked through, 5 minutes a side. Remove the burgers from the grill and let rest, at least 5 minutes. If using refried beans, warm in the microwave or on the stove top. If using baked beans, add to a food processor and pulse until smooth. In a small bowl, toss the sliced avocado with the lime juice, salt, and pepper. Toast burger buns and spread a layer of the refried beans or pureed baked beans onto the bottom of each bun. Top with burger patties, avocado, cheese, pickled jalapenos and lettuce. Cover with bun tops and enjoy!

BBQ Chicken Burgers w. Honey Slaw

Yields: 4 burgers

Ingredients:

1 tablespoon butter

1 small red onion, thinly sliced

2 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon sugar

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

1 1/4 pounds ground chicken

1 tablespoon grill seasoning, I use McCormick

3 tablespoons olive oil

2 tablespoons honey

1 lemon, juice

3 tablespoons pickle relish

2 cups cabbage mix

4 burger buns 

Directions:

In a small pan over medium heat, melt the butter. Add the red onion, garlic, and tomato paste and cook for 5 minutes, until soft. Add in sugar and remove from heat. Once cool, add mixture to a medium bowl with the Worcestershire, hot sauce, ground chicken, and grill seasoning, mixing to combine. Shape into 4 equal patties and place in fridge until ready to cook. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook burgers, 6 minutes a side. To make the slaw, combine the honey, lemon juice, and remaining 2 tablespoons olive oil in a large bowl. Add the relish, cabbage mix, and sliced onions and season with salt and pepper, tossing to coat. Serve the burgers on toasted buns and top with the slaw.

Agave Salmon Burgers w. Chipotle Mayo

Yields: 4 Salmon Burgers

Ingredients:

4 salmon fillets, skinned

4 tablespoons agave syrup

1 cup arugula, or spinach

4 bread rolls

1 chipotle in adobo sauce

1 tablespoon adobo sauce

1/2 cup cilantro

1 cup mayonnaise

1 lime, juice

Directions:

Preheat a grill or frying pan over medium-high heat . Brush each salmon fillet with a tablespoon each of the agave syrup and season with salt and pepper. Cook until salmon is cooked through, 4 minutes a side. In the meantime make the chipotle mayo. Add pepper, sauce, cilantro, mayo, and lime juice to a blender or food processor and blend until smooth. Slather on toasted buns, top with arugula and salmon and serve.

Beer Cheese Burgers

 

 

Yields: 4 burgers

 

Ingredients:
4 burger buns
1 Tomato, sliced thick
4 burgers

 

Cheese sauce:

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon mustard powder
1 tablespoon horseradish
3/4 cup beer, dark
1 tablespoon worcestershire
 1/2 cup half and half
1 1/2 cups sharp cheddar cheese, grated
1 1/2 tablespoons horseradish

 

 

Directions:

In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and mustard powder, stirring frequently to prevent browning, 3 minutes. Add beer and worcestershire, bringing to a simmer. Then add half and half, whisking until thickened, 3 minutes. Stir in cheese and horseradish and keep warm over low heat. Spoon over burgers topped with thick tomato slices.

 

 

Buffalo Quinoa Sliders

 

 

Yields: 8 sliders

Ingredients:
2 cups cooked quinoa
1 cup cooked corn
4 scallions, white parts
2 garlic cloves, minced
2 tablespoons fresh cilantro, chopped
1/3 cup parmesan cheese, grated
1/4 panko bread crumbs
2 tablespoons flour
1 egg
2 tablespoons buffalo wing sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
8 slider buns
4 oz. white cheddar cheese

Directions:
In a large bowl, combine the quinoa, corn, scallions, garlic, cilantro, cheese, panko, flour, salt, and pepper. Stir in the egg and buffalo sauce until combined. Using your hands, squeeze together and form into 8 patties. In a large pan, heat 1 tablespoon olive oil over medium-high heat. Add 4 of the sliders and cook until crispy, 4 minutes per side. Heat the remaining 1 tablespoon olive oil and cook the remaining 4 patties. Place patties on buns and top with a slice of cheddar cheese and more wing sauce. Serve warm.