From Cooked It

Burgers from the Grill Get Me Every Time

grilledburger2One of my favorite things about living in the ‘burbs of Boston is having real outdoor space. Not a stoop, or a fire escape or a porch that seems nice but you’re too afraid to go out there because it leans just a little too much. A real-life, backyard outdoor space. We’re fortunate that ours came with a nice patio that has turned out to be a great parking spot for a grill. While we haven’t fired it up as often as I would like, we have tossed a few burgers on there this summer. And they have been nothing short of awesome.

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Burger #18 : Burgers on the Grill

THE INGREDIENTS:
for the burgers (makes 3 obnoxious burgers or 4 regular ones):
1 lb ground beef
salt & pepper (according to your tastes)
+ your favorite buns + toppings (cheese, mustard, ketchup, tomato, etc.)

THE DETAILS:
The easiest ever. (This is nowhere near a recipe. Just too delicious not to share.) Turn on the grill so it gets all nice and heated. Form 3 or 4 patties with the ground meat. Sprinkle salt and pepper on each side. Put on grill. Cook. Pile on toppings. Eat.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

Burgers & Fries Get Me Every Time

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fries5Here is my confession. This was supposed to be a post about Burger #18. And that’s the burger right there. Sitting on my gluten-free lettuce “bun.” But I have since forgotten about the burger. Sure, it was tasty. But what was in it is beyond me anymore. That’s because, on this night, I was all about the fries.

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I picked up a bag of these Alexia Straight Cut Fries because I had a coupon but they quickly, we’re talking two fries in, became my new favorite fry fix. I found that they got and stayed crispier than most store-bought oven-baked fries. And the texture was right on for me.
fries4And they look so pretty next to that burger, right? I think it might have been a “fajita burger” with some sautéed red and green peppers thrown in there, but who can remember when the fries look like that?

fries3I promise that I will give you the real burger #18 soon. (We’re almost to 20!) But for now, do yourself a favor and make these fries. Then, do me a favor and invite me over to help you eat them.

PS. I wasn’t paid or perked to mention these fries. I really just love them and think you should try them.
Don’t forget the ketchup!

 

Roasted Garlic Burgers Get Me Every Time

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Earlier this year, my fellow Boston Blogger Kate posted an easy recipe for some roasted garlic butter. I jumped at the chance to make it when we had family over soon after, but I ended up roasting a little more garlic than I needed to have enough butter for five adults.
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So, naturally, when taking stock of my fridge one night, it seemed logical to combine my ground beef with roasted garlic and create a burger Mr. GMET wouldn’t be able to pass up. (His love of garlic is only second to his love of yours truly.)
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The result—a roasted garlic burger that tasted great with ketchup (me), mustard (he) and as leftovers two nights later.
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We’re inching our way closer and closer to that 20th burger. Maybe I’ll be able to get one of these bad boys on the grill in a couple weeks. (fingers crossed.)
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Burger #17 : Roasted Garlic Burger

THE INGREDIENTS:
for the burgers (makes 4):
1 lb ground beef
salt & pepper (according to your tastes)
3 cloves roasted garlic, diced
1 tbsp diced onion
2 tbsp bread crumbs (mine are GF, of course)
2 tbsp Worcestershire sauce
+ your favorite buns + toppings (cheese, mustard, ketchup, tomato, etc.)

THE DETAILS:
Mix the ground beef with the salt and pepper plus the garlic, onion, Worcestershire + bread crumbs. Don’t over-mix your meat though or it will get a weird texture. Keep it meaty! If it’s falling apart or too juicy, add an extra spoonful of breadcrumbs. Now, throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled (more or less, depending on how well you like ‘em done.) Oh, and be sure not to press down on them, that lets out the juices that keep your burger extra tasty.

Make some onion rings, or toss a salad while the cooking is going down. Then pile on your toppings and enjoy.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

BBQ Chicken Burgers Get Me Every Time

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You ever have that “want two things at once” feeling? You know. Like you want chocolate, but something salty and so you compromise with yourself and go for the chocolate covered pretzels? Or you want to sleep in, but you know you should get up so you grab your favorite blanket and move that party to the couch? Or when you don’t want to shovel that 6 inches of snow, but someone has to so you send your husband? Yeah. That.

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Well, sometimes my dinner menu is all over the map. I want Chinese take-out and the Mr. wants Buffalo chicken. OR, I want Chinese take-out but I also want Buffalo Chicken. Still with me? Well, I think that’s what this burger experiment was created for. For dinner, I thought BBQ would be great, but burgers also sounded delicious. And so, we’ve arrived. This is burger #16 out of 20. (When did we get here?!) The BBQ Chicken Burger with Onions.

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This burger is similar to one I’ve made before (the BBQ cheddar burger) but, as I’ve mentioned more than once, the ground chicken burger is so adaptable. And here, it really lets the BBQ smoky/sweet flavor shine. I sautéed up some onions to pile on top and we had the best of both BBQ & Burger worlds.

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Burger #16 : BBQ Chicken Burger with Onions

THE INGREDIENTS:
for the burgers (makes 4):
1 lb ground chicken
salt & pepper (according to your tastes)
2 tsp diced garlic
1 tbsp diced onion
2 tbsp bread crumbs
4 tbsp cheddar cheese, grated + a little extra for the toppings
3 tbsp your favorite BBQ sauce + an extra dollop for the toppings
1/2 medium onion, roughly chopped
+ your favorite buns

THE DETAILS:
Start with the onions. Heat about a tablespoon of oil in a small sauté pan over low heat. Add your roughly chopped onion and mix so the oil is spread evenly throughout. Then, let them do their thing and caramelize while you fix up those burgers.

Mix the chicken with the salt and pepper plus the  garlic, onion, BBQ sauce, bread crumbs and cheese. Don’t over-mix your meat though or it will get a weird texture. Keep it meaty! If it’s falling apart or too juicy, add an extra spoonful of breadcrumbs. Now, throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled (more or less, depending on how well you like ‘em done.)

Make some onion rings, or toss a salad while the cooking is going down. Then pile on the onions, some more cheddar and a little squeeze of BBQ sauce. Enjoy!

** This year, I’m making (at least) 20 burgers. See ‘em all. **

Jalapeño Cheddar Burgers Get Me Every Time

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Brussel Sprouts. They’re one of my two new veggie obsessions, the other being cauliflower, of course. So, what better to go with a Jalapeño Cheddar Burger than some sprouts. Some spicy, iron skillet Brussel Sprouts.

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OK. Maybe onion rings. If you’re Mr. GMET and you can eat those kind of things. (GF onion rings are for special occasions only.) Either way, these burgers have a spicy kick.

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I added a little diced cheddar in the burger itself. And then, obviously, more on top. With a dollop of Hidden Valley Ranch dressing. (Is there any other kind?)

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THE INGREDIENTS:
for the burgers (makes 2):
1/2 lb ground beef
salt & pepper (according to your tastes)
2 tsp finely diced garlic
1 finely diced jalapeño (with the seeds if you can handle the heat.)
4 tbsp cheddar cheese, 2 tbsp diced, 2 tbsp shredded
+ your favorite buns

THE DETAILS:
Mix the beef with the salt and pepper plus the diced garlic, jalapeño and cheese. Don’t over-mix your meat though or it will get a weird texture. Keep it meaty! Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled (more or less, depending on how well you like ‘em done.) Make some onion rings, grab the sprouts or get out your favorite chips while the cooking is going down. Then pile on your favorite toppings (roasted red peppers, avocado slices, etc.) and dig in.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

Black Pepper Burgers Get Me Every Time

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Growing up, I never got the need for freshly ground pepper. At a restaurant, I always just thought it was for show. That the waiter coming over with a larger than life pepper mill meant we were at a nice restaurant or something. To me, a kid, pepper was pepper.

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But I get it. And these burgers get lots of it. Get your grinding arm in good shape. Set it to coarse. And go. You’ll need a good amount of pepper. (Note, my favorite pepper mill had just run out of peppercorns so I used some pre-ground too.)

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Now wise beyond my years I’m sold. And I’m quite possibly under the impression that every restaurant, no matter how fancy, needs freshly ground pepper. Maybe it can be a new job. The name tag will read “pepper grinder.” Creating new jobs. Helping the economy. One pepper mill at a time.

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BURGER #14: Black Pepper Burger

THE INGREDIENTS:
for the burgers (makes 4-5):
1 lb ground beef (or turkey, or whatever makes your heart and belly happy)
1 tsp salt
1 clove diced garlic
1 tbsp tamari (or soy sauce)
3 tbsp freshly ground coarse pepper
+ your favorite buns

for the fixins:
tomato, onion, etc
ketchup, mustard, etc
cheese, if you prefer cheeseburgers.

THE DETAILS:
Mix the first four burger ingredients together to make 4 extra large or 5 regular size burgers. Now, take all that freshly ground pepper and make sure it’s in a sizable bowl, or on a small plate. Carefully place both sides of each burger in the pepper, coating them with a nice crust. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. Top as you see fit and grab a seat. We had these peppery burgers with a salad and it was just the right side. But please, go crazy… fries, onion rings, whatever gets ya goin.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

Spinach & Artichoke Dip Gets Me Every Time

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Recently, for a little holiday party, I made this tasty, gluten-free Spinach & Artichoke dip. It’s so tasty, pretty easy to pull together and you can eat assured knowing that everything you put in is pretty natural (I mean, for as natural as mayo can ever seem.)

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I followed this recipe pretty closely the first time I made it. But the second time, I thought it could use a little extra crunch. So, I added a can of chopped water chestnuts. That’s it. It looks so good I could dig in again right now.

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Bacon & Cheese Burgers Get Me Every Time

BaconCheeseBurger2

These burgers, are out of control. They’re not any regular bacon cheeseburger. They’re bacon and cheese burgers. With the cheese and the bacon carefully stuffed into the middle. It’s burger 13/20. And I’m calling it the Bacon & Cheese Burger, just so you don’t get confused with a Bacon Cheeseburger. There is a huge difference.

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Like first, you take leftover bacon from Sunday morning and chop it up . Then you take some cheese and shred that right in a little dish with it. Then you make 2 little ground beef patties and put your cheese and bacon mixture between those patties to make one real (oversized) stuffed burger. And that is what the hokey pokey is all about—these burgers.

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These burgers are juicy and flavorful and as good as any burger you’ll get at the restaurant down the street. The bacon imparts wonderful flavor throughout and the cheese, I used cheddar, really balances it all out.

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I really just can’t say enough. Or, apparently show you enough photos. I loved these burgers. Mr. GMET loved these burgers. We will be making these burgers again. Alright. Enough of it all, one more photo and the rest of the details.

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THE INGREDIENTS:
for the burgers (makes 2):
1/2 lb ground beef
salt & pepper (according to your tastes)
2 tsp of both finely diced onion and garlic
2 tbsp of your favorite cheese, shredded
2 tbsp bacon, cooked & chopped
+ your favorite buns

for the fixins:
romaine lettuce, tomato, onion, etc
ketchup, mustard, etc

THE DETAILS:
Mix the first four burger ingredients together but don’t over-mix your meat and form four small patties. Take the bacon and cheese, mix it together into two little piles and put each in between two patties. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. Make some fries, throw together a salad or get out your favorite chips while the cooking is going down. Then pile on your favorite toppings and dig in.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

Chicken Caesar Burgers Get Me Every Time

CaesarBurger2

It’s Burger 12/20. And I’ve realized this series should be called “How to take any meal you love and make it into a burger.” Because, let’s be honest, Chicken Caesar Burgers? It’s probably not going to be popping up on menus across the country anytime soon. But, it may make a more regular appearance in our home, that’s for sure.

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The Mr. and I love chicken caesar salad wraps, but even since I went gluten-free, I’ve steered clear of wraps almost completely. Gluten-free wraps aren’t that great, they’re expensive and they’re not worth the calories they hold. So, this was a logical progression in the burger series—another chicken burger, yes.

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I did another Greek yogurt sauce, because I thought it might add tons of flavor but not the heaviness a creamy Caesar dressing would have. And it worked perfectly. (I googled “Greek yogurt creamy caesar dressing” to find a combo I could quickly whip up.)

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We served these bad boys up with sweet potato fries (and a heaping helping of ketchup, of course.) And while they’re not an “every week” kind of burger they’re staying in the rotation for now.

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THE INGREDIENTS:
for the burgers:
1/2 lb ground chicken
~1 tbsp parmesan cheese
salt & pepper (according to your tastes)
2 tsp parsley (fresh or from the spice cabinet)
1 tbsp finely diced onion
1 tbsp (gluten-free) bread crumbs
+ your favorite buns

for the fixins:
romaine lettuce

for the sauce:
2 tbsps greek yogurt
1 garlic clove, minced
1 tsp lemon juice
tiny drop of brown mustard
salt & pepper (to taste)
~ 1 tbsp parmesan cheese (to taste)
drizzle of olive oil (to consistency)

THE DETAILS:
Mix all those burger ingredients together but don’t over-mix your meat and form patties. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. While that’s happening, mix up your dressing and pour yourself a drink. Then simply top your burger and enjoy!

** This year, I’m making (at least) 20 burgers. See ‘em all. **

 

Greek-Style Burgers Get Me Every Time

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I cannot get enough chicken burgers, you guys. I know that turkey burgers keep popping up everywhere, but in my heart chicken burgers are where it’s at. This latest Greek-style burger is certainly no exception. (PS! Check out those new countertops. A house update is coming soon, I promise!)

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I’m a sucker for cucumber anything so this is the perfect burger for me. Topped with crispy cucumber, it was a quite a hit. Not just for me though. The Mr. loved it too. It was light, summer and the perfect weeknight meal. I think we’ll be making them again sometime soon.GreekBurger5

THE INGREDIENTS:
for the burgers:
ground chicken
diced red peppers
feta cheese
parsley
garlic
(gluten-free) bread crumbs
+ your favorite buns

for the topping:
sliced cucumber

for the sauce:
greek yogurt
garlic
lemon juice
diced cucumber

THE DETAILS:
Mix all those burger ingredients together but don’t over-mix your meat and form patties. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. While that’s happening, dice and slice that cucumber, mix up your dressing and pour yourself a drink. Then simply top your burger and enjoy!

 

** This year, I’m making (at least) 20 burgers. See ‘em all. **