Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts

Cheesy Garlic Bread Toasted Sandwich


Ingredients:

2 slices of your favorite bread
1 clove of garlic, crushed
Reduced fat cheese, parmesan cheese or mozzarella (or use whatever you have)
A sprinkle of Basil and Parsley Lightly Dried Herbs
Salt, to taste

Directions:

1. Heat up your sandwich press/panini press.
2. Spread your garlic onto one slice of your bread, top with the herbs and cheese and salt to taste, if using.
3. Place your other slice of bread on top and place your sandwich into your sandwich press.
4. Toast until golden and remove, slicing and serving immediately.

Green Goddess Grilled Cheese Sandwich

Ingredients:

For the Green Goddess Herb Pesto:
2 cloves of garlic
1 (or 2 if you’re ballsy) anchovy fillet in oil.
½ small shallot, chopped (about 1 tbsp.)
1 teaspoon of lemon juice
Handful fresh Italian parsley, chopped
Handful kale, chopped
2-3 tbsp. fresh tarragon, chopped
1 tbsp. chives, chopped
¼ cup extra virgin olive oil
Salt and pepper to taste
For the sandwich:
2 slices of whole grain bread
2-3 tbsp. green goddess herb pesto
2 sliced mild white melty cheese like provolone or mozzarella
Handful fresh baby spinach
¼ avocado, sliced
1 tbsp. goat cheese, crumbled
Olive oil

Directions:

1. For the pesto—pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, but don’t worry). Very slowly drizzle in the olive oil until kale and herbs get sufficiently chopped and everything is the consistency of pesto. (You may need more or less of the oil depending on how big a “handful” of herbs is to you.) Season with salt and pepper, though you probably won’t need too much salt if you used 2 anchovies.
2. For the sandwich—spread about 1 tbsp. of the pesto onto each slice the bread. (Depending on the bread you use you might want to toast it a little before or put the pesto on top of the cheese so it doesn’t make your bread soggy)
3. On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with the second slice of bread. Press together gently.
4. Heat 1 tbsp. of oil in pan over medium low heat. Add the sandwich and cook on each side until the bread is golden brown and cheese is melted.

Grilled Cheese sandwich


Ingredients:

For Bacon Jam
1 pound Smoked Bacon, cut into 3/4-inch pieces
1 1/2 cups diced onion
3/4 cup water
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 tablespoons Dijon mustard
For Sandwiches
8 slices good quality white bread
butter
4 slices American cheese
4 slices Cheddar cheese
6 oz Brie cheese, sliced

Directions:

1. To make the Bacon Jam: In a large heavy pot or Dutch oven, cook the bacon until browned and crisp. Drain on a paper towel drained plate. Remove all but 1 tablespoon of the bacon grease from the pot. Add in the onion and cook until softened, about 8 minutes. Stir in the water, maple syrup, vinegar, brown sugar and Dijon mustard. Bring to a boil, then reduce the heat to a simmer. Add the bacon back in. Cook, stirring occasionally, until thickened, 1-2 hours. If it gets too thick, add in a little more water. Transfer the mixture to a food processor. Pulse a few times to break it down into a spreadable consistency.
2. To make the Sandwiches: Butter the outsides of each of the pieces of bread. Place a slice of Cheddar cheese on the unbuttered side of 4 pieces of the bread. Spread some of the bacon jam on top of the cheese. Divide the Brie between the sandwiches and layer on top of the jam, followed by a slice of American cheese. Place the remaining bread on top of the cheese, buttered side out. Heat a griddle over medium-low heat. Cook the sandwiches until golden brown and the cheese has melted.

This will make more bacon jam than you will need for these sandwiches. Save the remainder to top hamburgers or more grilled cheese sandwiches.

Triple Cheese Chicken Fajita Cheeseburger


Ingredients:
 
2 bell peppers, sliced
1 red onion, sliced
8 ounces mushrooms, sliced
1 tablespoon extra-virgin olive oil
1 pound ground chicken
1/2 avocado, mashed
1/2 cup Kraft Mexican Four Cheese Shreds
1 tablespoon fajita or taco seasoning
4 Velveeta Jalapeno Cheese Slices
Philly Spicy Jalapeno Cream Cheese
hamburger buns

Directions:

1. Preheat oven to 425 degrees.
2. Arrange peppers, onion and mushrooms in a single layer on a baking sheet lined with parchment paper or silicone mat.
3. Bake for 30 minutes.
4. In a large bowl, stir together chicken, avocado, 1 cup chopped roasted vegetables, Mexican cheese shreds and seasoning, being careful not to over mix.
5. Preheat oven to 375 degrees.
6. Shape chicken mixture into four burger patties and place on a baking sheet lined with parchment paper or silicone mat. Bake for 20 minutes.
7. Top each burger with a Velveeta Jalapeno Cheese Slice. Bake an additional five minutes.
8. Spread Philly Spicy Jalapeno Cream Cheese onto top and bottom hamburger bun. Place burger onto bottom bun and top with roasted vegetables and top bun.

Rodeo Burgers

Ingredients:

2lbs ground beef
salt and pepper (to taste)
8 frozen onion rings
8 hamburger buns
4 slices cheddar cheese
½ cup BBQ sauce
mayonnaise
iceberg lettuce

Directions:

1. Heat oil in a deep fryer to 375 degrees. Add onion rings and fry in oil until golden brown. Drain on paper towels. Set aside.
2. Lightly grease the grill rates of an outdoor grill, heat the grill to medium-high heat. Form the beef into four equal patties. Make a depression in the center of each patty using your thumb. Season the patties on both sides with salt and pepper. Place hamburger patties onto the grill and cook turning once, until the internal temperature has reached 160 degrees. During the last few minutes of cooking top each patty with a slice of cheddar cheese. Once the cheese has melted removed the cooked hamburgers from the grill.
3. While the hamburgers are cooking, split the hamburger buns and place them cut side down onto the grill. Cook until lightly toasted. To make the burgers- Place lettuce onto the top of the bottom half of each bun. Top with a hamburger patty, BBQ sauce, and 2 onion rings. Spread the mayonnaise onto the bottom of the top half of the bun. Place the top half of the bun onto the burger.

Hot Ham and Swiss Sandwich

Ingredients:

 ¼ cup butter (or margarine)
¼ cup mayonnaise
3 tablespoons creole mustard
1 tablespoon grated onion
2 teaspoons poppy seeds
8 hamburger buns (split)
1 (6 ounce) package Swiss cheese
1lb thinly sliced ham

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl mix together butter, mayonnaise, Dijon mustard, onion, and poppy seeds. Spread the mixture evenly onto the bottom of the top half of each bun. Layer all of the bottom halves of the bun evenly with Swiss cheese and ham. Place the top half of the bun onto each sandwich.
2. Wrap each sandwich with aluminum foil. Place into the oven and bake at 350 degrees for 20 minutes or until the cheese has melted and the sandwiches are hot.

Turkey and Cranberry Burger

Ingredients: 
500g turkey mince
1 tablespoon chopped fresh thyme leaves 
1 tablespoon dijon mustard
1 egg, lightly beaten
2 teaspoons olive oil 
4 small crusty white bread rolls, halved 
2 tablespoons whole-berry cranberry sauce 
1/2 butter lettuce, leaves separated 
1 medium tomato, finely chopped
Directions: 
  1. Combine mince, thyme, mustard and egg in a bowl. Season with salt and pepper. Shape mixture into four 2cm-thick patties.
  2. Step 2
    Heat oil in a large frying pan over medium-high heat. Cook patties for 5 to 7 minutes each side or until browned and cooked through.
  3. Step 3
    Meanwhile, spread roll bases with cranberry sauce. Top with lettuce, patties and tomato. Sandwich with roll tops. Serve.

Gorgonzola Burgers


Ingredients: 

2 lbs ground beef or 1/2 lb beef per burger
4 heaping tablespoons or 1 heaping tablespoon crumbled Gorgonzola per 1/2 lb of meat
salt and freshly cracked pepper
Hamburger Buns
sliced tomatoes
sliced onions

Directions: 

1. Preheat grill or skillet. Combine ground beef, Gorgonzola cheese, salt and pepper in a large bowl. Mix with hands and from into hamburger patties.
2. Grill until desired doneness.
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