Tag: recipes

Chicken Fajita Burgers Get Me Every Time


In case you missed the memo, I love tacos. If you love them so much, why don’t you marry them? Don’t think the thought hasn’t crossed my mind. (Just kidding Mr. GMET!) Back to the memo. I could eat tacos every night for dinner. Heck, and lunch. But, turns out, the whole world does not share my love affair. Enter, the Chicken Fajita Burger. 10_20ChickenFajitaBurger_3

It goes like this. Sautéed peppers and onions. Chicken burger with homemade taco seasoning. Colby Jack cheese. Avocado slices. Fresh cilantro. Your favorite bun… Repeat.10_20ChickenFajitaBurger_2

I mean. Look at that. Have you ever? It’s like a taco and a burger got together and had a baby. I can’t even. Just looking at the photos is making me want to rush home and throw a few of these bad boys on the grill. George Foreman. Frying pan, because it’s the only thing that I can find ’cause everything else is packed up.

10_20ChickenFajitaBurger_4Of course I added a few nacho chips, because, well, why not.

for the burgers:
ground chicken
taco seasoning (homemade or store bought)
your favorite buns

for the toppings:
bell peppers, diced
onions, diced
colby jack cheese, shredded or sliced
avocado, sliced
fresh cilantro

Throw those peppers and onion in a warm saute pan with a little of your favorite cooking oil and keep an eye on them while you get your burgers on the grill/griddle/pan/etc. Keep them cooking until cooked through, then add the toppings and serve. Easy as that. Delicious as all get out.


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

BBQ Burgers Get Me Every Time


Have I been a bad blogger or what? Coming and going as I please. Not keeping you up-to-date on every little thing. I know. I’ll try to do better internets. Life is just BUSY. So, so BUSY. Between the LASIK (still doing great, by the way) and our second anniversary, a Red Sox game and another announcement I’ll get to later in the week, life is crazy busy. But never too busy for burgers. Especially the summery goodness of a BBQ burger.


Unfortunately, we don’t have a grill (or any outdoor space to put one) right now, so these aren’t cookout BBQ burgers, but they were still delicious. I mixed some BBQ sauce into the beef patties with garlic, salt and pepper before throwing these bad boys in the pan. Then, I topped each off with some more BBQ sauce, and a big hunk of onion. Served on a gluten-free bun, these bad boys fit the bill for a warm evening. To complete that summery feeling, I did a little corn on the side thing—gotta get those veggies.


More to come this week. AND, spread the word: my Esty shop will be closed from this Friday – July 1 so I can add some new products and take a little break.


Cilantro Chicken Burgers Get Me Every Time

Although my posts have been slightly sporadic lately, the activity certainly has not slowed down one bit. We’re eating burgers, dancing up a storm and making crafts along the way. This latest burger, the chicken cilantro burger, in the burger series was devoured a couple weeks ago, but I’m going to do my best to describe just how tasty it was.


I found a few recipes online that inspired me to make this refreshing burger. Here are three that served me well: 1, 2, 3. Served with some blue corn tortilla chips and semi-homemade salsa, it was the perfect weeknight meal.


I was just using those recipes as inspiration, and my final mix was ground chicken meat, fresh cilantro, onion, red bell pepper, lime juice, garlic, salt and pepper. I would have thrown in some jalapeño too, but I didn’t have any on hand so I added some crushed red pepper to give them some heat.


I used our typical gluten-free Udi’s buns and topped the burgers with lettuce, some pepper jack cheese and some “easy guac.” Easy guac is some smashed up avocado with lime juice and garlic. Easy peasy guac.


Like I said, these were a great dinner and I could definitely see the Mr. and I making them again soon. They’re perfect for summer months when you’re craving a burger, but want something with a fresher taste.

Buffalo Turkey Burgers Get Me Every Time


After Burger #6, I knew I needed a winner for number 7. And. This. Is. It. The Buffalo Turkey Burger. It’s topped with blue cheese. It’s topped with broccoli slaw. It’s the perfect way to get this Burger Project back on track.


You guys already know of my love of Buffalo sauce. And this burger is the perfect vessel for that hard-to-resist Buffalo flavor.


I paired the burger with some fresh celery and carrots, to add to the whole Buffalo-wing-in-a-burger experience.


Basically, for the recipe, I added Buffalo sauce and little red cayenne pepper to some ground turkey. If you’re looking for a more thorough recipe, there’s a great one over on Skinny Taste, which just so happens to be one of my favorite food blogs.


Sloppy Joe Burgers Get Me Every Time


OK. In the interest of full disclosure and honesty and truth in blogging, etc. Right up front. I’m going to tell you that this was a burger fail. Excellent in concept, poor execution. The idea was, a sloppy joe, but way less sloppy, like a burger. Hence, Sloppy Joe Burger.


Things started out looking good. Don’t you think? I did. You’re probably wondering why there is ketchup on them, right? Well. I decided to make my own sloppy joe seasoning, instead of using a packet. (I think know this is where things started to go wrong.) The recipe I found called for adding a cup of ketchup as you browned the ground meat. So, I squirted some on before I flipped the little guys.


They looked delightful. I was so ready to have a delicious dinner. So, I placed a patty on my gluten-free bun, threw some chips on the plate and took a bite. It was… interesting. As were the next few bites.


I couldn’t figure out what was “wrong” while I was eating the bun too. I took a little bite of just the burger and discovered the problem. Too much garlic was it? (is there such a thing?) Or maybe too much smoked paprika? Or too much ketchup? Maybe I should have started with a packet of sloppy joe seasoning.


I even spared Mr. GMET from trying these bad boys out. The leftover burger snuck it’s way into another dish where I could balance the overuse of so many spices. And the recipe? You’re not getting it from me. Or anyone for that matter. Because it didn’t work.

Better luck next time, I suppose.


Tilapia Burgers Get Me Every Time


Today, because it’s Friday. Because it’s Lent. Because I left you hanging all week. Today, I thought I’d share this tasty non-traditional burger I whipped up last week. Burger number 5 of 20 is a Tilapia (Fish Cake) Burger with chipotle ranch dressing. And, it’s gluten-free!


I started off with this recipe from Martha Stewart, but quickly realized it would need some tweaking. For instance, saltine crackers aren’t gluten free. I’m not a fan of horseradish. And I didn’t need to make tons of small fish cakes, just two big ones.


The tweaking paid off. These were the perfect Friday night meal for us. And Mr. Gets Me Every Time said he would eat these again—even before the Chicken Parm Burgers. Coming from a man who loves Italian food and isn’t really into seafood, this came as a pleasant surprise to me. We had a salad with these tasty burgers and it was a great Friday night in.


Here’s my version of the recipe:

3 tilapia filets
olive oil
5 tbsp (gluten-free) breadcrumbs
1 tsp lemon juice
1 heaping spoonful of mayonnaise
A few shakes of parsley
Pinches of: salt, pepper, crushed red pepper

Chipotle peppers in adobo sauce
Hidden Valley Ranch dressing

Most of the directions are the same as Martha’s.

Pre-heat oven to 400. Coat filets with olive oil (I used my Misto) and sprinkle each side with salt and pepper. Bake fish for about 10 – 15 minutes, until roasted through.

While your tilapia cools, cut up one of those peppers then mix with a few tablespoons of ranch dressing.

Once the fish is cool, heat up about two tbsps of olive oil in a pan. Meanwhile, flake your fish with a fork into a bowl along with 4 tbsp breadcrumbs, the red pepper, parsley, lemon juice egg and mayo. Mix it all together carefully, then split into half and form two patties.

Spread remaining breadcrumbs on flat surface and coat fish cakes with crumbs. Cook each patty over medium heat until the breadcrumbs are golden before serving on your favorite buns (ours our Udi’s Gluten Free Buns.)


Blue Cheese Burgers Get Me Every Time


We’ve got a burger. We’ve got fries. We’ve got blue cheese and caramelized onions. We’ve got really bad pictures! So, please excuse me as I quickly hurry us through this delicious burger, number 4 of 20.



This is my first attempt at a “stuffed” burger and it went pretty well. The Mr. and I both love blue cheese, so this was bound to happen. If you’re not a blue cheese fan, you could always sub something like a sharp cheddar. The trick in stuffing the burger was making sure all the cheese was sealed up in the ground meat so it didn’t come oozing out. Overall, this was successful and a trick we’ll definitely be using again.


No recipe from me on this one, I scoured the internet, read a few and then riffed on it to make my own. Check out these recipes from Cookstr, Relish and Fine Cooking. We added a bit of low-sodium Dale’s to the ground meat to give the beef a little more flavor. Totally optional, of course.

All the recipes say the same thing, the caramelized onions take a while, but are worth it—I couldn’t agree more. We passed the time by watching a rerun of The Big Bang Theory and smelling the french fries cook up in the oven (they’re the Alexia brand, very tasty.) Go make yourself a batch, squeeze some ketchup on the plate and enjoy.

Chicken Parm Burgers Get Me Every Time


Burger number three is a little out of focus in the pictures, but it was a full-on focus on flavor for a weeknight dinner. This chicken parm burger came together for a few reason. One, ground chicken was one sale. Two, I had a hankering for some sweet, spicy marinara. And three, Mr. GetsMe adores Italian (and Italian-inspired) cuisine.


This time, for you, dear readers, I even got a mid-cooking shot, above. I turned the heat down, put on a little marinara and some mozzarella before throwing a lid on it to melt the cheese. It was all the flavors of chicken parm coming together in one pan.


Voila! A little melted mozzarella goes a long way. I used a generic marinara, but jazzed it up with some extra garlic, a little parmesan cheese and some Italian spices. Our weeknight meals tend to be a little less indulgent, so I just added a side salad and dinner was served. The verdict? These were delicious, though a little rich. The Mr. commented that it was like eating an actual plate of chicken parm.


And now, for the less than professional recipe:

1/2 lb ground chicken
2 tbsp (gluten-free) breadcrumbs
3 tbsp marinara
A few shakes of Italian seasoning
Pinches of: salt, pepper, crushed red pepper, garlic powder

shredded mozzarella cheese

Mix, but don’t overmix, all the ingredients together. Form two patties and put a dent in the middle with your thumb. In a well-oiled skillet, over medium heat. cook the burgers 8-9 minutes on each side. Turn heat to low, top with marinara and cheese, if desired, and cover for one minute or until melted. Serve on your favorite bun (ours our Udi’s Gluten Free Buns.)

Jalapeño Ranch Turkey Burgers Get Me Every Time



You guys. I’m starting to think burgers was just as good an idea as tacos. And I’m only two burgers in. I know, right? Just like tacos, burgers seem to be the perfect weeknight, throw together meal. I mean, sure… burgers can get complicated. But these latest are anything but.


Since ground turkey is the perfect vehicle for burger flavor, I think there will be many variations on the turkey burger within the 20. This one, the Jalapeño Ranch Turkey Burger, happened because I had a jalapeño and we were in the mood for something a little spicy. (I would totally add more peppers to this in the future.)


For the burgers I took half a pound of ground turkey and mixed it with a diced jalapeño and half a packet of dry ranch seasoning. They cooked for about 6-7 minutes per side in a sizzling hot frying pan. And they were delicious. I topped mine with a little ranch dressing and some pepper jack. (Not the healthiest burger, but definitely delicious.) I also whipped up a quick black bean salad with corn, salsa and cumin as a little side dish.


(Here’s my recipe… but I am no professional cook, so maybe some googling will give you a more solid recipe!)

1/2 lb ground turkey
1/2 packet Hidden Valley Ranch seasoning
1 jalapeño, diced

pepper jack cheese
ranch dressing

Mix, but don’t overmix, all the ingredients together. Form two patties and put a dent in the middle with your thumb. In a well-oiled skillet, over medium-high heat. cook the burgers 6-7 minutes on each side. Turn heat off, top with cheese, if desired, and cover for one minute or until melted. Serve on your favorite bun (ours our Udi’s Gluten Free Buns.)

1 can black beans, drained & rinsed
1/3 cup white corn
3 overflowing tablespoons of salsa
2 tsp cumin

In warm skillet, heat 1 tablespoon olive oil. Add all ingredients, stir well. Cook until beans are warmed through.

Bobby’s Perfect Burger Gets Me Every Time


Are you ready?! Here we go. It’s time for burger numero uno in the 20 Burger Series. I’m so excited to get this tasty project going. Just like on the Taco Series, I wanted to start with what I consider a “classic.” That is, a ground beef patty with traditional fixings. 


Recipe: adapted from Bobby’s Perfect Burger via Food Network

– Ground Beef (I used 90/10)
– Salt & pepper
– Canola or olive oil
– Hamburger Buns (gluten-free version were Udi’s)
+ Toppings! Lettuce, tomato, onion, cheddar cheese & ketchup
+ Sides! Homemade, handcut baked sweet potato fries

We made ours in a pan on the stove (hey, it’s winter and we have no porch) and they were done in under ten minutes. To melt the cheese, I simply threw the lid on the pan and turned off the heat. No problemo.


This was a good kickoff to the 20 Burger series, but it wasn’t a show stopper. David and I both like a burger with a little more spice. So, while Bobby’s “Perfect” burger was anything but, it was a good bar that we can only raise as we create, and eat, 19 more burgers.