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Cooking, Recipe and Food Blog

Weird Burgers and Why We Love Them

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You might have read this post on Crazy Pizzas You Might Want to Try. Well, to continue the wild and crazy series about food, here are some burger variants you might have once thought were too weird to be true. While the previous post may have some homemade wonders, these burgers are all for sale and are being served up in various fast food chains.

In a double whammy-type situation, KFC gives us two unique burgers that are sure to raise eyebrows. The first is the Double Down burger. Most patrons of the fast food franchise may already be familiar with the tasty delight. Instead of burger buns, the Colonel decided to have two chicken filets sandwiching some bacon, cheese and sauce. If that doesn’t tickle your fancy, then I don’t know what will. This cholesterol-packed menu item was first announced during April Fools day. What a lovely prank.

The other concoction thought up by KFC execs in the Philippines is the Cheese Top Burger. The name says it all. Instead of having the slice of cheese in the middle of the sandwich, it was placed on top. Now, this seems like an April Fools joke to me. The new item garnered a lot of buzz (and criticism) for it’s head-scratching concept. It even got a spot on Jimmy Kimmel’s show. They do say that there’s no such thing as bad publicity.

Another Filipino first is the Chow Pao. Quite similar to the Chinese Meaty Buns or Siopao, this burger has an oriental twist. Instead of the steamed buns in the Chinese dish, these are fried and then filled with various meats, and veggies.

For those who have a sweet tooth, Krispy Kreme has something right up your alley. Part dessert and part main course, their burgers mix sweet and savory. Though I don’t recommend this dish for frequent consumption, it’s alright to indulge once in a while. Just don’t forget to exercise afterwards to keep your body from telling the world how much you love burgers.

That’s it for now! If you know some other funky burgers out there, hit the comments section and share your weird burger experiences.

Tasty Pulled Pork

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This delightful pulled pork recipe is broiled in one of my favorite sodas, root beer. Coke would make a good replacement if you are not a fan of this drink. Cooking time may vary depending on the meat and the slow cooker used.

 

Serves 8

Ingredients:

2 lbs. whole pork tenderloin

1 12oz. can or bottle root beer

1 18oz. bottle barbecue sauce

8 hamburger buns, split and lightly toasted

Ground pepper to taste

 

Put the pork tenderloin in the slow cooker. Slice it if it does not fit. Pour the root beer over the meat. Cover and cook it on low for six to seven hours or until the pork falls apart easily. By this time the root beer should have caramelized. Do not let it dry up, so add more if needed. Let the cooked pork cool completely and then shred it. If there is still some liquid, drain it well. Place the shredded pork in a bowl and then add the barbecue sauce. Stir.  Season it with ground pepper.   Reheat the pork after shredding if desired. Divide the meat among the hamburger buns and serve immediately with coleslaw or fries.

Image from Danielle Scott

Seafood Club Sandwich

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Seafood club sandwich is a filling meal or snack that you will love. Its seafood flavors make it unique. We decided to grill the shrimps for this recipe, but you can stir-fry it as well.

 

Serves 2

Ingredients:

8 pieces kani sticks, shredded

2 teaspoons minced celery

1 teaspoon lemon zest

3 tablespoons lemon juice

3/4 cup mayonnaise

10-12 pieces shrimp, shelled deveined

2 tablespoons olive oil

1 teaspoon minced garlic

6 slices whole wheat bread

1 large tomato cut into rings

1 small cucumber, sliced

Lettuce leaves

Salt and pepper to taste

 

Place the celery, shredded kani, lemon zest, 1 tablespoon lemon juice and mayonnaise. Mix well. Season it with salt and pepper. Set aside.

In a separate bowl, combine the shrimp, olive oil, garlic and the remaining lemon juice. Season it with salt and pepper. Grill the shrimp for 2-3 minutes or until it is cooked and it turns pink.

Next assemble the sandwiches. Put a lettuce leaf over a slice of bread and then top it with the kani mixture and sliced tomatoes. Place a slice of bread over it. Arrange the grilled shrimp and cucumbers on top. Cover it with another slice of bread. Repeat this for the remaining ingredients. Slice in half or in quarters before serving. Serve with fries or chips.

 

Photo Courtesy Of:  VirtualErn

Pepperoni Pizza Sandwich

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Pepperoni pizza sandwich is a delicious snack or light lunch that tastes almost like pizza only without the crust. We used baguette slices for this recipe, but focaccia will also do just fine. Use bigger bread slices if you want more pepperoni and cheese layers. You may use a Panini maker,  stove top grill or toaster to grill the bread.

 

Serves 2

Ingredients:

1 baguette, sliced into 8 pieces

1 cup pizza sauce

Sliced mozzarella cheese

Sliced fontina cheese

Pepperoni

Fresh basil leaves

 

Spread pizza sauce over half of the bread slices. Top it with layers of fontina cheese, pepperoni and mozzarella.  Season it with salt and pepper. Grill the bread slices for 2 minutes or until the cheese is melted.

Meanwhile, brush the remaining bread slices with olive oil and then grill them for 1-2 minutes or until they are light brown.

Once the cheese has melted, place basil leaves over them and then cover them with a slice of toasted bread. Serve immediately.

 

Photo Courtesy Of:  Kim Scarborough

Pastrami and Cheesy Egg Sandwich

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Pastrami and cheesy egg sandwich is a filling sandwich recipe that you can make in minutes. You can even make the egg spread ahead of time. For this recipe we used cream cheese for the spread, but you may use mayonnaise as well.

 

Serves 3

Ingredients:

2 hard-boiled eggs, peeled and chopped

1/2 cup cream cheese spread

2 1/2 tablespoons chopped pimiento

2 teaspoons pickle relish

1 teaspoon sugar

Salt and pepper to taste

Mayonnaise

9 slices whole-wheat bread

6-12 lettuce leaves

3-6 pastrami slices

12 cucumber slices

 

To make the egg spread, combine the hard-boiled eggs, cream cheese, pimiento, pickle relish and sugar in a medium sized bowl. Mix well and season it with salt and pepper.

Lightly spread mayonnaise over the bread slices. After, place 1-2 slices of lettuce over a slice of bread. Top it with 1/3 of the egg spread mixture. Cover it with a slice of bread.

Top the bread slice with pastrami and then 4 slices of cucumber. Put some more lettuce leaves over the cucumber and cover it with a slice of bread. Repeat this with the remaining ingredients. Serve at warm temperature or chilled.

 

Photo Courtesy Of:  FotoosVanRobin

Cheesy Burger Sliders

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Cheesy burger sliders make great snacks or party food. These juicy mini burgers are so sumptuous you’ll crave for more! Add some vegetables like tomatoes, cucumbers or lettuce if desired. You may also grill the patties instead of frying them.

Serves 4

Ingredients:

500g ground beef

3 tablespoons finely chopped onions

3 tablespoons finely chopped celery

1 1/2 tablespoons pickled relish

1 egg, lightly beaten

1/4 cup bread crumbs

1 teaspoon light soy sauce

1 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons oil

1/2 cup butter

8 dinner rolls, halved or mini burger buns

For the cheese sauce:

1/2 cup cheese spread or cheese dip

2 tablespoons milk

 

Combine the ground beef, celery, onions, pickle relish, egg and breadcrumbs in a large mixing bowl. Season it with soy sauce, salt and pepper. Mix well. Divide the ground meat mixture into 8 and form patties.

Melt a tablespoon of butter in a large frying pan skillet. Fry the burger patties in batches for 4-6 minute or until they are browned and cooked through.

Place the remaining butter in a small bowl. Microwave it for 10 seconds or until it is melted. With a brush, spread it inside the bread rolls.

Next, place the cheese spread and milk in a small saucepan. Put the pan over medium heat until it softens. You may microwave it for 1 minute. Add more milk if needed. Mix until well combined.

Assemble the sliders by placing a burger patty in the rolls. Drizzle the cheese sauce over the patties before serving. Serve immediately with fries or chips.

 

Photo Courtesy Of:  SimonDoggett

Turkey Avocado and Cheese Sandwich

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Turkey avocado and cheese sandwich is a healthy recipe that is great for lunch or as an afternoon snack. Sweet potato fries is a yummy addition to this dish. I love chilled sandwiches so I decided to refrigerate it in a re-sealable container for 30 minutes before eating it.

 

Makes 1 serving

Ingredients:

2 slices wheat bread

1/2 tablespoon mayonnaise

1 tablespoon cranberry jelly

2 slices turkey breast ham

4 tomato slices

1 ripe avocado, sliced

1 slice Cheddar cheese, halved

1 slice Gouda cheese, halved

 

Get a slice of bread and spread mayonnaise over it. Next get the other slice and top it with cranberry jelly.

Place the turkey ham over the bread with cranberry jelly.  Layer it with the tomatoes, avocadoes, Cheddar cheese and Gouda cheese. Cover it with the bread with mayonnaise. Slice the sandwich in half and serve immediately.

 

Photo Courtesy Of:  bensonk42

Chickpea Pockets

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Chickpea pockets are healthy snacks that can be served as a light lunch as well. I like the way the balsamic vinegar adds flavor to the chickpeas, while the arugula gives the pocket sandwiches some crunch.

 

Serves 2

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

1 400g can of chickpeas, drained, rinsed and peeled

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

2 tablespoons balsamic vinegar

2 white onions, sliced thinly

2 pieces pita pockets

8 arugula leaves

80g crumbled goat cheese or feta cheese

 

Heat a tablespoon of olive oil in a medium sized skillet over medium heat. Sauté the garlic for 1-2 minutes or until fragrant. Add the chickpeas and cumin. Season with salt and pepper. Cook it for another 4-6 minutes or until the chickpeas start popping. Add the balsamic vinegar and gently toss the chickpeas in the pan.

In a separate skillet, heat the remaining oil over medium heat. Sauté the onions for 2-4 minutes or until it becomes soft and caramelized.

Slice the pita pockets in half and heat them in an oven toaster or stovetop grill for a minute or two or until toasted.

Place the arugula leaves in the pita pockets and then fill them with chickpeas and then add some caramelized onions and goat cheese. Serve immediately.

 

Photo Courtesy Of: Jude Doyland

Colombian Hotdogs

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Colombian hotdogs make delicious snacks or party food. This unique and delicious sandwich is sold in hotdog stalls in Colombia. I love the fusion of flavors especially the use of pineapple sauce. As for the hotdogs, they may be boiled or grilled. Enjoy!

 

Serves 6

Ingredients:

6 hotdog buns

6 hotdog or veggie dogs

1 cup pineapple sauce

1 cup coleslaw

1 small bag potato chips, crushed into fine pieces

Mayonnaise

Ketchup

Mustard

For the pineapple sauce:

2 cups fresh pineapple peeled and cut into chunks

1/3 cup water

2 1/2 tablespoons sugar or taste

1 1/4 teaspoon cornstarch

Juice of half a lime

 

First prepare the pineapple sauce by putting the pineapples in a food processor or blender. Process it for 1 minute or until it is smooth.

Put the processed pineapples on a sieve and squeeze out the juice in a small saucepan. Discard the pineapple pulp.

Place the saucepan with pineapple juice over medium heat. Add the lime and sugar. Cook it for 15 minutes. Stir constantly.

Dissolve the cornstarch in 1 teaspoon of water and then add it to the pineapple sauce. Bring it to a boil. Reduce the heat and simmer it for another 1-2 minutes or until the sauce thickens. Continue to stir. Remove from heat and let it cool.

Half fill a pot with water. Put it over high heat and bring it to a boil. Add the hotdogs and cook them for 5-7 minutes or until they are ready. Drain and place them on a plate lined with paper towels or a colander to remove the excess liquid.

Assemble the sandwich by placing a hotdog on a bun. Top it with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup. Sprinkle it generously with crushed potato chips. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  senorjerome

 

Chicken and Waldorf Salad Rolls

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Chicken and Waldorf salad rolls is a filling snack or a great side to grilled meat. I love the added sweetness from the apples and the flavorful crunch from the walnuts. You may prepare the chicken salad ahead of time and store it in the refrigerator.

This makes a great party food. Simply get smaller bread bowls or turn it into sliders.

 

Serves 4

Ingredients:

1 tablespoon vegetable oil

125g minced chicken

2 spring onions, finely chopped

1 small green apple, cored and sliced into small cubes

1 cup canned pineapple juice

1 celery stick, chopped

2 tablespoons walnuts, chopped

1/2 cup mayonnaise

2 tablespoons sour cream

Salt and pepper to taste

4 medium sized bread rolls

1 large ripe tomato, sliced into 4

4 lettuce leaves

 

Combine the pineapple juice and the apple cubes in a medium sized bowl to soak it and prevent it from browning.

Heat the oil in a medium sized saucepan over medium heat. Stir-fry the minced chicken for 4-5 minutes or until it is lightly browned and the liquid has evaporated. Break the lumps as you cook it. Add the spring onions and stir fry it for another minute. Remove from heat and let it cool.

Drain the apple cubes well and place it in a mixing bowl. Add the chicken, celery, walnuts, mayonnaise and sour cream. Mix well and season it with salt and ground pepper. Chill if desired.

Slice the tops of the bread rolls and scoop out 3/4 of the bread filling. With a spoon half-fill the bread rolls with the chicken salad mixture. Top them with tomato slices and lettuce. Divide the remaining chicken salad among the bread rolls. Put the tops back and serve immediately.

 

Photo Courtesy Of:   Lara604

Bacon and Egg Sandwich with Maple Butter

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Bored with your regular sandwich? Here is a recipe that you will surely love. It is a sweet twist to your classic bacon and egg sandwich. The maple butter adds some sugary creaminess to the salty crunch of the bacon. This will make a great breakfast or yummy snack.

 

Serves 6

Ingredients:

6 eggs

1 cup fresh milk

1/4 teaspoon cinnamon powder

12 slices of bread

6 pieces bacon rashers

1/2 teaspoon oil

For the maple butter:

1/2 cup unsalted butter, softened

3 tablespoons maple syrup

 

First prepare the maple butter by beating the butter until it is smooth. You may use an electric beater if desired. Gradually add the syrup. Continue to beat until the ingredients are well combined. Transfer it to a sealed container and refrigerate until needed.

Next, heat the oil in a frying pan or skillet over medium heat. Fry the bacon rashers until they are crisp. Place the cooked bacon on a plate lined with paper towels to drain the excess oil. Set aside.

Beat 4 eggs in a bowl and lightly salt it. Pour the eggs in the same frying pan and set the heat to medium. Swirl the eggs with a fork to scramble it. Cook it for 2-3 minutes or until it is set.

Place the remaining eggs, cinnamon and fresh milk in a small bowl. Beat the eggs. After, heat a non stick skillet over medium heat.

Dip a piece of bread in the milk and egg mixture and fry it for 1-2 minutes per side or until it is browned. Do this for the remaining bread slices.

Assemble the sandwich by brushing a slice of bread with maple butter. Put 2 pieces of bacon and then top it with scrambled egg. Place another piece of bread on top. Repeat this for the remaining ingredients.

Slice the sandwich in half before serving. Serve immediately.

 

Photo Courtesy Of:   mandydale

 

Croque Monsieur

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Croque monsieur is a sandwich of French origin. According to Wikipedia, it is their version of a fast food snack which is often served in cafes or bars. I love the combination of tastes. To me it is a union of French toast and a ham and cheese sandwich. It is perfect for breakfast or snacks. Emmental and Gruyere cheese  are often used for this dish, but feel free to use other kinds such as mozzarella if desired.  You may also sprinkle it with confectioners’ sugar if you want to add some sweetness to it.

 

Serves 2

Ingredients:

4 slices of bread

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

4 slices of ham

4 slices Gruyere cheese

1 egg

1/2 cup of all-purpose flour

3 tablespoons butter

Grated cheese

Salad greens, for serving

French fries, for serving

 

Get a slice of bread. Spread mayonnaise on each and then top it with mustard. Do this for the remaining bread. Place a slice of ham and cheese on a piece of bread and then put another slice of bread on top of it. Cut the sandwiches using cookie cutters if desired.

Next, combine the flour and egg in a medium sized bowl. After, melt the butter in a non-stick skillet. Dip the sandwiches in the egg mixture and then fry them in the skillet for 2-3 minutes on each side or until golden brown. Transfer it to a serving plate or individual plates and sprinkle with grated cheese before serving. Serve with salad greens and fries.

 

Photo Courtesy Of:   TAYLOR149

Elvis Sandwich

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The Elvis sandwich was named after the legendary king of rock and roll Elvis Presley. According to Wikipedia,  he was fond of sandwiches with bananas and peanut butter. He even craved for Fool’s Gold Loaf, which is a loaf of Italian bread stuffed with bacon, peanut butter and grape jelly. This special sandwich can be found in a five-star restaurant in Denver, Colorado called Colorado Mine Company. During the 60’s it was known as “the place to be”.

Here is a yummy recipe that uses his favorite ingredients without the bacon fat, although if you want the salty taste to stick to the bread, you can heat the bread in the same pan which you used for frying the bacon. Just make sure that the oil isn’t too much.

The type of peanut butter used can also make a big difference as there are many types. Feel free to use one that suits your taste, but smooth peanut butter usually is the best option. I must agree though that crunchy peanut butter can add more texture to this delectable sandwich.

 

Ingredients:

12 strips bacon

1/2 teaspoon oil

1/2 cup peanut butter

2 large bananas, sliced

1/4 cup honey

8 slices white bread

2 tablespoons softened butter

 

Heat the oil in a large skillet or frying pan over medium heat. Fry the bacon strips for 3-5 minutes or until they are crisp. After, transfer them to a plate lined with paper towels to drain the excess oil.

Spread butter on 2 slices of bread. Place the bread butter side down on a flat surface or plate. Next, spread peanut butter on the other side. Top it with bananas. Pour some honey over the bananas and put 3 slices of bacon on top of it and then cover it with the other slice of bread. Repeat this for the remaining ingredients.

Transfer the assembled sandwich on a hot grill for 3-5 minutes or until they are hot and crispy. Transfer the sandwiches to a plate and slice them in half before serving. Serve warm with fries or chips.

 

Photo Courtesy Of:  kthread

 

Beef Gyro

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I have been looking for the perfect gyro recipe for the longest time, but most of them taste bland, which is why I decided to improvise and be creative. For this recipe, I decided to use yogurt as the base of the marinade. If you want it to be more authentic, you may replace the yogurt with 1/4 cup of olive oil. I also chose tzatziki, but feel free to use garlic sauce if desired.  If you are inclined to use lamb instead of beef, make sure to add twice as much lemon juice. Chicken is also a good alternative to dark meat.

 

Ingredients:

2 lbs. sirloin steak

1/2 cup lemon juice

1 tablespoon tahini

3 tablespoons olive oil

6 garlic cloves, roughly chopped

1 teaspoon fresh thyme, chopped

2 teaspoons fresh oregano, chopped

2 red onions, sliced into thin rings

24 leaves romaine lettuce, washed and dried

12 pieces pita bread

3 ripe tomatoes, seeded and sliced into thin strips

2 cups Greek yogurt or unflavored yogurt

Salt and freshly ground pepper to taste

1 cup tzatziki for serving

 

Combine the yogurt, lemon juice, tahini, olive oil, garlic, thyme and oregano in a medium sized bowl. Mix it well and season it with salt and pepper. Transfer 1/4 of the marinade to a small bowl.

Place the sirloin in the yogurt and herb mixture. Make sure that the meat is coated with the yogurt mixture. Cover the bowl and refrigerate it overnight.

Combine the onions and the leftover marinade. Cover it and place it in the refrigerator along with the meat.

A few hours before grilling, add the onion and yogurt mixture to the marinated beef. Stir the marinade. Cover the bowl and refrigerate it for 2-4 hours.

Grill the sirloin for 6-10 minutes, depending on the thickness, until it is tender. Turn at least once. Do not overcook. Use the marinade to baste the meat so that it doesn’t become dry.

With a slotted spoon, transfer the sliced onions from the marinade to a large serving plate. Put the tomatoes and lettuce leaves on the plate as well.

Heat the pita bread on the grill for 2-3 minutes. If you want grill marks, let it stay on the grill longer.  Place the heated pita bread on a platter or serving plate.

While heating the bread, slice the meat into thin strips and transfer it to a plate.

To assemble the gyro, put some meat on a piece of pita bread. Add some lettuce, tomatoes and onions. Top it with a tablespoon of tzatziki. Roll the pita bread or fold it to enclose the filling. Place it on a platter or individual plates. You can also serve the ingredients as is, so that you have the option to make your own gyro. Serve immediately with tzatziki.

 

Photo Courtesy Of: jeffreyw

Carnitas

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According to Wikipedia, carnitas literally means “little meats”. To prepare this dish, the pork is slow cooked or roasted until soft. The meat is then shredded and placed in a tortilla with other toppings.

There may be many variations for this Mexican pulled pork sandwich, but for me it is best eaten like a regular soft taco. It is great with just the meat and salsa, but it is even better with some grated lettuce, refried beans, guacamole and most especially grated cheese.

If you do not like the meat crisp, just reduce the baking time. You may also reserve some cooking liquid to add in the pan while roasting, to keep the meat juicy and soft.

 

Serves 6-8

Ingredients:

4 lbs. pork shoulder, cut into large cubes

1 qt. beef broth

5 cups salsa

1 cup sweet corn kernels

Water

Salt and pepper to taste

20 corn tortillas

Lime wedges for serving

 

Place the pork, broth and 2 cups of salsa in a heavy pot or Dutch oven. Pour in some water to make sure the meat is covered in liquid. Season it with salt and pepper. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for 2-3 hours or until the meat is soft. You may also use a pressure cooker to reduce the cooking time.

Next, preheat the oven at 400F. Drain the meat and discard the cooking liquid. Spread the meat on a roasting pan and make sure that the meat is cut into small chunks. Roast the meat for 15-20 minutes until it becomes golden brown and crispy. Remove from the oven and let it cool slightly.

While waiting for the meat to cool slightly, heat the tortillas on a grill for 2 minutes per side. Small bubbles or air pockets will form on the tortillas when they are ready. You can also use the microwave. Just place the tortillas on high heat for 10-20 seconds. After, wrap them in a clean cloth to keep them warm.

To assemble the carnitas, place 2-3 tablespoons of meat on the tortilla and top it with corn and salsa. Do the same for the remaining ingredients. Serve immediately with lemon wedges.

 

Photo Courtesy Of: thebittenword.com

Curried Vegetable Burger

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Here is an interesting veggie burger recipe that you can prepare at home. These delicious patties may not be meaty but they are just as good. If you do not have whole meal bread, you may use bread crumbs instead. It helps hold the vegetable patty together and gives it more texture. I prefer the patties well-done and the edges crisp too.

Zucchinis and carrots can give the same feel as meat. In fact, it doesn’t have a vegetable taste. These burgers taste similar to meat patties.  It is also a good idea to replace the curry paste with barbecue sauce for a heavier and smoky flavor.  You may also grill the patties instead of frying them. Enjoy!

 

Serves 6

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, crushed

2 zucchinis, grated

1 large carrot, grated

4 slices whole meal bread, crusts removed

400g canned chickpeas, rinsed and drained

3 teaspoons mild curry paste

1 egg yolk

3 tablespoons chopped coriander leaves, plus extra for serving

Salt and pepper to taste

6 bread rolls

Mayonnaise, mustard, lettuce and tomatoes for serving

 

Heat half of the oil in a large frying pan over medium heat. Sauté the garlic and onions for 5 minutes or until the onions are translucent and fragrant. Add the zucchini and carrots. Cook it or 3-5 minutes until the vegetables wilt and become soft. Remove excess liquid and discard.

Put the bread and the chickpeas in a food processor or blender. Process until they are well combined or crumbled. Add the cooked vegetables, curry paste, egg yolk and coriander. Pulse for 30 seconds until all the ingredients are the same consistency. Season it with salt and pepper.

Remove the vegetable mixture from the food processor and make 6 patties. Place them on a baking tray and refrigerate them for 5 minutes or until set.

Heat the remaining oil in a non-stick frying pan over medium heat. Fry the burgers in batches for 2-4 minutes on each side until golden brown.

Assemble the burgers by placing some mayonnaise and mustard on the bread. Put a burger patty, lettuce, tomatoes and coriander leaves. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  seelensturm

 

Herbed Cheeseburgers

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Herbed cheeseburgers are the healthy alternative to fast food burgers. Use lean meat and try to keep the ingredients low in salt and low fat if possible. This recipe is perfect for kids and those who are trying to watch what they eat.

 

Makes 8 patties

Ingredients:

250g extra lean ground beef

1 egg slightly beaten

1 small onion, finely chopped

1 cup breadcrumbs

2 teaspoons low-salt soy sauce

2 teaspoons low salt tomato paste

2 teaspoons coriander, finely chopped

2 teaspoons chives, finely chopped

2 teaspoons basil, finely chopped

8 slices low-fat cheese

2 tablespoons olive oil

 

Place the ground beef, onion, 1/4 cup breadcrumbs, egg, soy sauce, tomato paste, coriander, basil and chives in a large bowl. Mix well. After, divide the beef mince mixture into 8 parts and then coat them with the remaining bread crumbs. You may use an egg ring to give the patty a round shape.

Grease a medium sized non-stick frying pan or stovetop grill with oil. Cook the burgers over high heat for 2-3 minutes on each side or until browned or the patties have grill marks.  Transfer the patties to a plate and drain the excess oil using paper towels.

Put the burger patties in whole meal or whole grain buns and top it with cheese,  lettuce, cucumbers, tomato and pineapple rings if desired. Ketchup, mayonnaise and mustard are also good additions to this dish.

 

Photo Courtesy Of:  kalleboo

 

A Veggie Good Grilled Sandwich

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I have nothing but admiration for the discipline of vegetarians, much more so for them pure vegans. How they manage to find ways to make their diet interesting and tasty is seriously beyond me as I get on my wits end just figuring out meals to keep myself from opening a can of Spam every day.
These days, people have become more mindful of their health and lifestyle. Indeed, health is wealth and one of the best ways to start yourself on the right track to healthy living, would probably be healthy eating. I would like to dare myself to go full on veggiesaurus, but I don’t think I have what it takes to pull it through. I wouldn’t even think of exploring vegan and raw food as that is too much to ask from someone like me. I love food too much to maintain such a strict diet.
Of course there are ways around being a vegetarian. But it does take commitment and effort to research cooking techniques and ingredient substitutes to make your meals at par with any meat dish. Say if you’re up for a power breakfast smoothie, vegetarians will pulse in silken tofu in that blender instead of milk. Not many are keen on the tofu thing, hence I am backtracking on the word commitment.

Daily protein in your diet has to be addressed with proper nutritious meals and not many vegetables are rich in protein . This gets a bit tricky especially when you’re diet is typically powered by rice. You can tap into textured vegetable protein but, meh … it takes a pretty tasty dish to disguise that weird texture and flavour . I’ve tried quite a few dishes made with TVP, and I must say I’ve enjoyed them. However, after a while … every dish cooked with it tastes exactly the same.

Don’t get me wrong, I love my vegetables. I just wish I could eat more of them in a day and incorporate them in my daily diet. I am not much of a meat eater so, I don’t really miss steaks or burgers. If there is one way I enjoy vegetables in my regular meals, this would be in a sandwich. I love how they taste grilled in a Panini, a ciabata or foccacia and drizzled with good dressing.
I might just swear off on a the mayo now and find ways to make healthier sandwiches as I am a serious sandwich monster. Again, this involves research effort and your basic trial and error. But who’s to complain about testing out recipes? I don’t. So check out the recipe below and maybe you’ll find yourself in the same boat on a quest to find great veggie sandwiches.

California Grilled Veggie Sandwich

Ingredients

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

Instructions
1.In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.Preheat the grill for high heat.
3.Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4.Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Photo Credit: Gauree

Photo Credit: ★keaggy.com

Photo Credit: h-bomb

Easy Breezy Breakfast Burritos

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What I would give to wake up with rolling rrrrr’s and doin’ the Flamenco just out of pure morning energy! But alas, I am doomed to dragging my sleepy head all the time at 5am with half a functioning brain, one eye open and barely there energy to zoom through a busy morning.  School officially started yesterday for my 10-yr old son who is in 4th grade.  This also means I’m back to waking up at an ungodly hour to prepare his uniform, pack his lunch, make breakfast and get his school stuff sorted out. Now I am regretting the fact that I should’ve ironed out his school uniform last night instead of catching up on a few hours of sleep.

Oh, wait a minute …  I was up all night putting name labels and plastic covers on all his books and notebooks! Pffft  …  I knew there was a reason why I feel this crappy at the moment. I’m tired and on top of that, I am also sick. But, as they always say … there is no rest for the wicked and no time to get sick or tired when you’re a single mother.

And for that , I deserve a good breakfast and then maybe sneak off to bed for a few hours and power snooze? Maybe… I know  I need to go see the doctor and bring my dog to the vet  and run around to accompany my mom to wherever it was she told me yesterday to take her to. Oh, well… there goes my nap!

I need something to pick me up this morning and help me rev up for a long day! Brrrrrreakfast burrrritos sounds so good right now! Mexican food always seem to put that delectable zing and a delicious punch on any meal of the day. And if you like burritos you sure would love breakfast burritos. However, I’d lay off on the breakfast margarita ! Haha!

Yesterday was a bittersweet day for me. I just realized my son is no longer a baby. I just transferred him to a new school this year  because I wanted him to get used to a BIG school. Thinking that I should have a bit of talk with his class adviser over a few things, I took my son to his classroom and, yeah okay … I was mothering him. I asked him how come he was looking all grumpy and he said : “ Coz you’re making me nervous.”  Uh, okay …  “ Why am I making you nervous?” I asked , then he goes “ It’s coz you’re making me look like such a baby, mom!”  I seriously nearly choked on that.  It was the first time he’s ever reacted that way. Usually, he would be happy to sit with me or just cling all over.

I am feeling a bit better about it today, knowing he’s got his act together and enough self confidence to brave through a new environment.  He’s just my lil breakfast burrito,  A sweet little package that has all the comforting ingredients,  loaded with everything you need to get you going and still pack a punch to show you what he’s really made of.

BREAKFAST BURRITOS

INGREDIENTS:

Butter

3/4 pound chorizo sausage, casings removed and crumbled

1/2 cup chopped onion

1 green chile pepper, seeded and diced

4 eggs

4 flour tortillas

1 cup shredded Cheddar cheese

Tomato salsa

Chives

Sour cream

INSTRUCTIONS:

1.Generously coat a large frying pan with butter. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
2.Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
3.Warm flour tortillas in the microwave or on a griddle for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito top with salsa and a dollop of sour cream, Sprinkle with some chives and enjoy!

Photo Credit: kare_chin

Photo Credit: Squid!

Photo Credit: beautifulcataya

A Sweet Ice Cream Cookie Dream

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I definitely will scream for ice cream any time! It’s one of the best things life has to offer human beings! I like almost any flavour  and love it even more with the works. Nothing beats a banana split for me overflowing with just about everything you can put on it… extra whip cream too, please!

We had Coney Island ice cream a long time ago… and I don’t know why they didn’t last that long here. I was working on their 32 flavors and I wasn’t even half way through when they moved out. Bugger that ! It was ice cream heaven for me whenever I’d get 3 scoops , wishing it was a bottomless cone.

Oh, and those Eskimo ice cream cookie sandwiches were just immensely divine.  I haven’t  had one of those in years. These were chocolate chip cookies  with your choice of chocolate or vanilla ice cream filling and each sandwich was rolled in nuts.

None of the ice cream companies here have those in their product line, which is such a darn shame!

I’m in love with cookies myself and … I’ve been trying to psyche myself to bake some big chunky chocolate oatmeal cookies and splurge on a couple or three different ice cream flavors to fill them with. Would be a neat idea to make a big batch of them and store them in the freezer for a sweet tooth emergency!

Hmmmm, what better time to get started with that thought than now …so let me finish this up and hit the kitchen to bake .  I sure hope they’ve got some mint choco chip and coffee crumble  flavours in stock.

Else, I am going to flip with this sudden craving …

Chocolate Pecan Ice Cream Cookie Sandwiches

Ingredients:

.5 cup(s) (1 stick) butter , cut up
1 bag(s) (12 ounces) semisweet chocolate chips
1 can(s) (14 ounces) sweetened condensed milk
2 cup(s) pecan , chopped
1 cup(s) all-purpose flour
1 tablespoon(s) vanilla extract
2 pint(s) favorite ice cream

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Grease large cookie sheet. Place 2 jelly-roll pans or cookie sheets in freezer to use later for ice cream.
  2. In microwave-safe large bowl, combine butter, chocolate chips, and sweetened condensed milk. Cook in microwave oven on High 1 minute; stir. Microwave 30 to 60 seconds longer and stir again until chocolate and butter are completely melted.
  3. Into chocolate mixture in bowl, stir pecans, flour, and vanilla until combined. Drop dough by rounded measuring tablespoons, 2 inches apart, onto greased cookie sheet. With fingers, press each mound into 2-inch round.
  4. Bake cookies 10 to 12 minutes or until firm when lightly pressed. Cool on cookie sheet on wire rack 2 minutes. With metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies between layers of waxed paper in tightly covered container at room temperature until ready to use or up to 2 weeks, or freeze up to 3 months.
  5. Meanwhile, scoop ice cream by rounded 2 tablespoons into 24 mounds onto cold jelly-roll pans; flatten each mound into 2-inch round. Freeze ice cream rounds until firm, at least 1 hour. If not using right away, store ice cream rounds in freezer-safe container with waxed paper between layers, up to 1 week.
  6. Just before serving, assemble ice cream rounds and cookies into 24 sandwiches.

Photo Credit: Betty Crocker Recipes

Photo Credit: jamieanne

Photo Credit: dhorst1