Tag Archives: summer

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

Ingredients

  • 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

Instructions

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.

http://www.thejeyofcooking.com/bbq-chicken-burgers/

Panzanella.

It’s no joke that it’s been hot as hell this summer.  So hot that most days I’ve dreaded turning on the oven or stove, or even wanted to (watch the Husby) stand out by the grill.  So when the week of the Too Hot to Cook Swap came around, the weather cooled off, of course.  Regardless, I was looking forward to adding another no-cook recipe to my repertoire.

I was intrigued when I was assigned a recipe for Panzanella, a meal I’d never had before.  I knew it was a bread salad but didn’t know much more about it nor did I know what to expect of the final product.  While I didn’t particularly care for the damp bread, I enjoyed the flavors and the mix of the different vegetables made me feel like I was eating Summer in a bowl.  The only changes I made were substituting cherry and sunburst tomatoes for vine-ripened since I had them to use, and I loved the additional pop of color they provided to the salad.  I also added some diced prosciutto I had in the fridge.  It’s something I would make again, only toasting the bread cubes rather than soaking them in order to more mimic croutons and give the salad a crunch that I felt it was missing.

Panzanella.

Ingredients

  • 1/2 Lb. Cherry Tomatoes, halved
  • 1/2 Lb. Yellow Sunburst Tomatoes, halved
  • 1 Red Onion, finely sliced
  • 1 Loaf White Country Style Bread, cubed and left out of it's bag for 1-2 days before using
  • 3 Stalks Celery, sliced
  • 1 Cucumber, halved and seeds removed
  • 3 Tbsp. Fresh Parsley, chopped
  • 10 Leaves Fresh Basil, roughly torn into small pieces
  • 8-10 Tbsp. Olive Oil
  • 5 Tbsp. Red Wine Vinegar
  • Salt and pepper, for seasoning
  • 1/4 Cup Diced Prosciutto

Instructions

Add the halved cherry and sunburst tomatoes to a colander and sprinkle with salt. Allow to sit for 10 minutes to drain their juices.

Place the sliced onions into a small bowl and fill with cold water until just covered. Sprinkle with salt and add a splash of the red wine vinegar.

Place the bread cubes into a bowl and add just enough water to cover. Allow to soften for 10 minutes, then squeeze the water out thoroughly from the bread and finely crumble into a serving bowl. Be sure to remove as much moisture as possible.

Drain the onions then combine with the tomatoes, celery, cucumber, parsley and basil in a small bowl and dress with the olive oil and red wine vinegar. Season with salt and pepper. Mix well then add to the bowl with the bread.

Mix well then top with diced prosciutto before serving.

Source -

Slightly adapted from Twelve, A Tuscan Cookbook by Tessa Kiros

Recipe submitted by Ali, who just started a new blog over at Sparks From the Kitchen

http://www.thejeyofcooking.com/panzanella/

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.

Ingredients

  • 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

Instructions

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.

http://www.thejeyofcooking.com/black-bean-and-corn-burgers/

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.

Ingredients

  • 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

Instructions

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

http://www.thejeyofcooking.com/horseradish-havarti-burgers/