Tag Archives: burger

BBQ Chicken Burgers.

You might not know this about me but I am kind of sort of intimidated by the grill.  Weird, because I am super comfortable with most everything except broiling in the kitchen but I guess I’ve always looked at grilling as a man’s thing to do.

But with the Husby spending long days at work and a grill swap on the table, I faced my fear and ‘manned’ the grill myself… and I survived!  These burgers were absolutely worth it.  I loveloveloved the fact that they were made with ground chicken since when I saw the title pop up in my inbox before clicking on the link, I was a bit disappointed because well, chicken breast can be pretty boring.  But I love that they were burger patties made out of chicken instead of beef.  I substituted garlic scape for the scallion, but only because I did my shopping at the farmer’s market and they didn’t have any scallions and I thought the scapes would be a good substitute (they were).  I also topped the burgers with some smoked gouda instead of cheddar and I’m so glad that I did.  It really meshed well with the flavorful patties.

The Husby was a big fan and the Fruitaholic even took a bite and said he liked it.  I ate more than one and was sad there weren’t any leftovers for lunch the following day.  So if you’re looking for something a little bit different for your next barbeque, don’t hesitate to give these a shot!  I’ve already added them to next week’s menu.

BBQ Chicken Burgers.

Slightly adapted from Simple Gourmet Cooking via Pink Parsley


  • 1 Lb. Ground Chicken
  • 1/4 Cup Cornmeal
  • 1 Scallion (or 2 Garlic Scapes), minced
  • 1 Tbsp. Fresh Cilantro, minced
  • 1/2 tsp. Smoked Paprika
  • 1/4 tsp. Garlic Powder
  • 1 tsp. Dry Mustard
  • 1/2 tsp. Kosher Salt
  • Pinch of Cayenne Pepper
  • 2 tsp. Brown Sugar
  • 5 Tbsp. Barbeque Sauce, divided
  • 1/2 Red Onion, sliced into rings
  • 4 Slices Smoked Gouda (or Extra Sharp Cheddar)
  • 4 Buns


Preheat grill over medium-high.

In a small bowl, mix together the cornmeal, smoked paprika, garlic powder, dry mustard, kosher salt, cayenne and brown sugar. Add to a large bowl containing the ground chicken, scallion (or scapes), cilantro and 2 Tbsp. of the barbeque sauce. Using your hands, lightly mix together until all ingredients are incorporated. Add the remaining 3 Tbsp. barbeque sauce to a small bowl and set aside.

Form the chicken mixture into four equal sized patties. Place the burgers onto the grill, close the lid and cook 5-6 minutes. Flip, then brush the cooked side with barbeque sauce, close the lid and cook an additional 3-4 minutes. Flip again, brush the top with barbeque sauce then lay a slice of cheese on top of each burger. Place the buns cut side down on the grill, close the lid and cook until the cheese melts and the buns are toasted, about 1-2 minutes.

Remove the food from the grill and place the chicken patties on the bottom bun, laying a slice of red onion on top before adding the top bun. Serve with additional barbeque sauce if desired.


Black Bean and Corn Burgers.

I’ve been on a bit of a burger kick lately (as you may have noticed) so when I was assigned these black bean and corn burgers from The Cookaholic Wife for the Vegetarian Swap, I was thrilled.  I have a tendency to order veggie burgers when we go out but had never attempted to make my own at home.

I ended up making a bunch of adaptations to the recipe based on Nichole’s review.  She mentioned that they had a mushy texture, so I reduced the amount of kidney beans used and pureed them in the food processor so that they were more of a binding agent than the focus of the burger.  I also increased the amount of panko for extra binding capabilities since they were pretty wet.  I used real garlic in addition to the garlic powder and added some cilantro and cumin to give the burgers some more spice.

We really enjoyed these burgers.  Even the Fruitaholic ate half of a patty.  I kind of felt like the bun was overkill… These would be great formed into balls and served in a lettuce wrap!

Black Bean and Corn Burgers.


  • 1 15oz Can Kidney Beans, drained and rinsed
  • 1 15 oz. Can Black Beans, drained and rinsed
  • 1 Ear Corn, kernels removed
  • 1/4 Onion, diced
  • 3/4 Cup Panko
  • 1 Egg
  • 2 Cloves Garlic, minced
  • 1/4 Cup Cilantro, finely chopped
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Cumin
  • 1/4 tsp. Cayenne Pepper
  • Sour Cream, for serving
  • Salsa, for serving
  • Hamburger Buns


Add 1/2 can of kidney beans to the bowl of a food processor. Pulse until mostly smooth.

Combine all ingredients (minus the sour cream, salsa and buns) in a medium bowl and mix well.

Form into 5 patties.

Heat 1 Tbsp. Olive Oil in a large skillet over medium-high heat. Cook patties for 4 minutes on each side or until lightly browned.

Serve with salsa and sour cream on a toasted bun.

Source -

Adapted from The Cookaholic Wife.


Horseradish Havarti Burgers.

It has been hot as hell in Chicago this week.  So hot that I probably could have cooked these burgers just by setting them outside for a bit.  Burgers are a Summer staple so we decided to revisit them for this week’s recipe swap.

I chose not to stand outside in front of a hot grill in the 100+ degree heat but instead cooked these up inside on my cast iron grill pan.  The horseradish flavor was prevalent but not overwhelming.    We like things hot so I wish I would’ve used a little bit more or used a hotter variety.  I also changed up the recipe just a little bit by adding some cheese to the patty itself and a couple shakes of Worcestershire for just a little extra zing.

We kept it simple as far as toppings go, just dressing it with a super ripe tomato on a pretzel bun but I was longing for a couple of cool, creamy avocado slices to tie it all together.

Horseradish Havarti Burgers.


  • 1 Lb. Ground Beef
  • 1/4 Cup Prepared Horseradish
  • 1/4 Cup Fresh Parsley, chopped
  • 4 Shakes Worcestershire Sauce
  • 8 Slices Havarti Cheese, divided
  • Hamburger Buns
  • Condiments of choice


Preheat grill or place a cast iron grill pan over medium-high heat.

Combine the ground beef, horseradish, parsley, and Worcestershire in a bowl. Tear 4 slices of Havarti into small pieces and mix into the beef mixture. Form into 4 patties.

For medium rare, cook for 4 minutes per side, topping each burger with a slice of Havarti 1 minute prior to removing patties from the heat.

Transfer to buns and dress with the condiments of your choice.

Source -

Slightly adapted from I Was Born to Cook


Cabo Beach Burgers.

The Swap theme this time around was another Blogger’s Choice.  I was assigned Sweet Beginnings, which was awesome since I’ve had my eye on a bunch of Jaida’s recipes for a while now.  Sadly though, the Husby has been out of town for the past two weeks (which is our time frame for the swap) so I had to choose something that would be easily adaptable for one.

I typically have a really hard time cooking for just myself when DH is away.  It’s so much easier to just pick up something prepared at the grocery store or place a call for delivery.  But this week was different.  After gorging myself on all the delicious food in Seattle at BlogHer Food this weekend, I was determined to get in the kitchen and take control of what I was eating.

I found some ground beef in the freezer so off I went to search the site for a great recipe.  I loved the sound of this burger, and it turned out that I was only missing one ingredient so I just made an easy substitution!  So while the Fruitaholic dined on some avocado, blueberries and bacon (this child’s eating habits are quite interesting), I happily munched away on my burger.

The creamy avocado provided a nice contrast against the crisp bacon, and the flavor of the patty was out of this world.  I didn’t want to buy a full container of chipotle mayo so I mixed a chopped chipotle pepper and a bit of its sauce into some greek yogurt instead of mayo.  I also mixed some of the chipotle pepper and cilantro into the ground beef as well.  What can I say?  I like things spicy!

And speaking of BlogHer Food, I was lucky to meet the fine folks over at Ziplist.  The Erins were incredibly nice and welcoming and I thank them for allowing me to crash their party!  Ziplist allows you to save a recipe to your recipe box and even create a shopping list to take with you to the grocery store, so make sure to head over and check them out.  They have a database full of thousands of recipes from your favorite bloggers and food sites.  It’s free so what do you have to lose?!

I have much more to tell you about BlogHer Food in the near future but for now, tell me:  What do you think of the new formatting here on TJOC?

Cabo Beach Burgers

Serving Size: 4 Burgers


  • 1 Lb. Lean Ground Beef
  • 1 1/2 Tbsp. Worcestershire Sauce
  • 1 Chipotle in Adobo, seeded and chopped + 1 Tbsp. Sauce,
  • 2 Cloves Garlic, chopped
  • 1/4 Cup Cilantro, chopped
  • 1/4 Cup Greek Yogurt (or Lite Mayonnaise)
  • 1 Chipotle in Adobo, seeded and chopped + 1 Tbsp. Sauce
  • 4 Slices Bacon, cooked
  • 4 Slices Pepper Jack Cheese (I shredded about a cup)
  • 4 Burger Buns
  • 1 Avocado, sliced
  • 1/2 Cup Cilantro, chopped


Heat your grill or a grill pan over medium-high heat.

In a medium bowl, combine the beef, Worcestershire sauce, chipotle and sauce and cilantro. Form the mixture into 4 patties. Cook for 4-6 minutes per side to your desired amount of doneness.

While the burgers are cooking, combine the yogurt/mayo and chipotle and mix well. Set aside.

Toast the buns. Spread the sauce on the bottom bun. Assemble the burgers in the following order: bottom bun, patty, cheese, avocado slices, 2 half strips of bacon, cilantro, top bun.

Source -

Slightly adapted from Sweet Beginnings