Category: Recipes

Bacon & Cheese Burgers Get Me Every Time


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.


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.


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.


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.


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

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


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.


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.


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.)


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.


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)

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. **


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. **

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.


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.