Caprese Sliders with Pesto Mayonnaise

This time around, our recipe swap theme was very fitting, considering last month was the hottest July on record - "Too Hot to Cook".  And yeah, that about sums it up lately.  It's been a scorcher, for sure!

I was happy to see the recipe I received, which was from Jenna from Jenna's Cooking Journey.  While we were at our shore house, I made these for lunch, with a few adaptations.  I changed them to sliders, since we had mini rolls, and left the meat in its natural state.  The pesto mayo was a great condiment, but I neglected to snap a photo of it...whoops!  And, it's an iPhone picture, so it's not that great.

Yeah, not very well prepared.  But what's most important is...the burgers were delicious!!  Perfect for a hot summer day.

Caprese Sliders with Pesto Mayonnaise
adapted from Jenna's Cooking Journey

1 pound ground beef
salt and pepper
fresh mozzarella, sliced
1 tomato, sliced
fresh basil leaves
mini burger buns

for the pesto mayonnaise:
1/2 cup mayonnaise
1/4 pesto (homemade or store bought)

Mix salt and pepper into beef.  Form into 6-7 patties.  Place on hot grill and cook on one side for a few minutes.  Flip over and add cheese.  Cover grill and cook another few minutes, until cheese is melted (cook burgers to your liking).

Place burgers on buns.  Top with tomato and basil.  Spread pesto mayonnaise on bun.  Serve.

Teriyaki Turkey Burgers

This time around our recipe swap theme was one of my favorites...burgers (and sandwiches, too).  Frank just isn't a big fan of burgers for dinner at home, or even when we're out.  I mean, don't get me wrong...he'll eat them :) but it would just never be his first choice.  So, I made this for myself for lunch while he was at work.

I was happy to receive a recipe that I hadn't tried before.  Stef from Kickin it in the Kitch submitted it and it was really good!  I had to grill a few extra pieces of pineapple (couldn't resist) but hey, at least I ate it without a bun :)

Thanks for a great recipe, Stef!

Teriyaki Turkey Burgers
slightly adapted from Kickin it in the Kitch

1 cup breadcrumbs
1 can pineapple rings, drained (reserve 1/4 cup liquid)
2 tablespoons low sodium soy sauce
1 pound lean ground turkey
teriyaki sauce for basting
jalapeno slices

Combine breadcrumbs, juice and soy sauce in a bowl and mix.  Add meat and mix well.  Shape into 4 patties.

Grill for about 10-12 minutes, brushing occasionally with teriyaki sauce.  With a few minutes left, add pineapple to grill and cook for a minute or two on each side.  Baste with sauce if you like.  Plate burger and top with pineapple and jalapeno.

Horseradish Burgers with Havarti

There are very few things I love more than a great burger.  Seriously, I could eat one every day.  All the more reason why, once again, variety is key.

The rain doesn't stop me, either.  I made these beauties on my Griddler and they were just as delicious as grilling them outside.  Do yourself a favor and buy one today if you don't have one already - it's one of my favorite things!  Which reminds me...I still have to get the waffle plates...

It's easy for me to have my burgers "protein style" when they're this yummy.  You won't miss the bun here - promise!

Horseradish Burgers with Havarti

barely adapted from Tyler Florence

2 pounds ground beef

1/4 cup prepared horseradish

1/4 cup chopped fresh parsley

salt and pepper

sliced havarti cheese

buns (but like I said, you don't need them!)

toppings and condiments of your choice

Put beef in a bowl.  Mix in horseradish and parsley.  Season with salt and pepper.  Handform into 8 patties.  

Grill burgers for about 8 minutes (for medium), then flip.  Add cheese.  Cover for 1 minute so cheese melts.  Serve with favorite condiments and toppings.

Linked to: Cheese Blog Hop

Mexico on a bun

It's no surprise to any of my regular readers that I love two things...

spicy food
and
burgers.

Let's combine the two, shall we?

In my quest for expanding our "burger portfolio" this grilling season, I've been making new creations based on what's in my fridge (my typical MO).  These were goooood...

Salsa or pico de gallo would be a nice addition to this burger, although it really isn't necessary...the juiciness of the burger and the creaminess of the avocado were good enough for us.

Ole!

Spicy Mexican Burgers 
1 pound ground beef
1 teaspoon cumin
1 tablespoon chili powder
1/4 cup chopped cilantro
4 slices Pepperjack cheese
sliced red onion
jalapeno peppers
sliced avocado
4 hamburger rolls

Combine first 4 ingredients in a bowl without overmixing.  Form into 4 patties.  Place patties on grill and cook to your liking.  Place on rolls and top with remaining ingredients.

Small bite, big taste

Burgers.  Can't get enough...especially in the summer.  To me, there isn't much that can be compared to a big, juicy burger right off the grill.

Or, in this case, a small, juicy one.

Pour me an ice cold beer, please!

Cheddar Sliders with Cajun Caramelized Onions
1 pound ground beef
salt and pepper to taste
1 yellow onion, sliced
1 teaspoon canola oil
1 tablespoon cajun seasoning
8 pieces of cheddar cheese
8 mini potato rolls

In a small saucepan, heat oil then add onion.  Top with cajun seasoning and stir to combine.  Cook for about 20 minutes, or until onion is brown and caramelized.

Add salt and pepper to beef and form 8 small patties.  Cook on hot grill until desired temperature is achieved, adding cheese toward the end.  Place burgers on buns, top with onions and serve.

Linked to: Mangia Mondays
                Hunk of Meat Monday

Another goodie for the grill

I've been baking different stuffed cupcakes lately, so why not continue the trend with my cooking, too?

I love me a stuffed burger.  What could be so bad about yummy cheese oozing out of tender, juicy meat?

Nothing.  Nothing at all.

Bacon, Onion & Cheese Stuffed Burgers
adapted from Allrecipes

1 pound ground beef
4 slices bacon
1/2 onion, chopped
cheese of your choice (I used gorgonzola in one burger, shredded cheddar in another)

Form meat into 4 patties and set aside.  In a pan, brown bacon.  Remove (save fat in pan) and set on plate with paper towel to blot off fat.  Once cooled, crumble into small pieces.

Cook onion until brown with reserved bacon fat in the same pan.  Remove and combine with bacon.

Place bacon mixture on one patty, followed by cheese.  Top with another patty.  Repeat with the remaining two.  Place on hot grill and cook to your liking, flipping once.

Makes 2 burgers.

Linked to:  What's On Your Plate?

A burger that'll keep you in your jeans

This burger definitely falls under the healthy category - a must for BBQs this summer if you're counting calories.  The recipe came from one of the swaps I participate in, and I have to say, I was a little skeptical about it at first.

I knew that the zucchini would give the turkey meat an even softer texture than it already had...combine that with the fact that there was no bread, and I got nervous.  Then, I formed the burgers and really got worried.  They were super soft...so soft that I was afraid they'd break while on the grill.

Well, not only did they stay together...they were delicious!  I topped them with swiss cheese, and of course I had a nice big slice of onion on mine :)

Zucchini Turkey Burgers
from Whitney (recipe swap participant)

1 lb. lean ground turkey
1 egg
1 zucchini, grated
1 teaspoon hot sauce
salt and pepper to taste

Mix ingredients and form into patties.  DO NOT overhandle meat, as it will already be delicate.  Cook on grill over high heat.
Makes 4 burgers.

WW Points+ per burger = 5

Greek on the grill

It's grilling season, which means it's also burger season.  I LOVE burgers.  I lived on them while I was pregnant (bun-less, of course, which is still how I usually eat them) and still crave them often.

The truth is, I rarely make them at home.  Why, I have no idea!  So, one of the challenges I've given myself this year is to make a wide variety of burgers, using lots of different ingredients.  I hope you enjoy the first in my series :)

This was seriously mouthwatering.  And in the spirit of full disclosure, I had two of them (again, sans bread).  I couldn't help myself.  The combination of spices was perfect, and I really love the taste of lamb, so everything together was great.  Before I tried it, I thought I'd need a slice of raw onion (a MUST when I eat a standard cheeseburger!) or some feta cheese on top of it...when really, a dollop of tzatziki was good enough.

Tzatziki, by the way, is something I've been making for years...I love its versatility.  It's great with meats and vegetables, or even as a dip with toasted pita chips.  Keep in mind that I am a garlic fiend, so cut back on it if feel the need.  I highly recommend that you don't, but hey, your choice.

Minted Lamb Burgers
adapted from Epicurious

1 1/4 pounds ground lamb
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
dash of salt and pepper
pita bread

Gently combine all ingredients in a bowl.  Do not overmix.  Form into 4 one-inch thick patties.  Grill for approximately 3 minutes on each side for medium well burgers.  Serve on pita with tzatziki.

Tzatziki
1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped mint leaves
salt and pepper to taste
3 garlic cloves, chopped

Put all ingredients in a bowl and mix.  Taste as you go along and adjust ingredients accordingly.  Chill before serving.

Linked to: Dressings & Sauces Link Up
                 Cucumber Blog Hop