I just finished reading our Lit Happens Selection for September. This book did, of course, inspire a recipe but more than that it inspired me to be grateful for the relationship that I had with my mother and left me wishing that I could spend another day with her.
This delicious burger is stuffed with both white and yellow cheddar that has been aged 2 years before being grilled to a perfect medium rare and being topped with horseradish cheddar. If you are a cheese lover this is the burger for you!!!
I intentionally made a burger heavy on the Cheddar to pair with a Cabernet Sauvignon wine......
Show your mom some love today by inviting her over for an al fresco meal of grilled burgers. Show her heart some love by making them with turkey instead of beef.
The Sunday Funday Bloggers are Firing up the Grill today......
The addition of oats to this ground beef keeps the meat juicier and adds extra fiber to make them more filling. I used one pound of ground beef and a 1/4 c. of oats and ended up with 6 delicious sliders in under half an hour. You can't get carryout that is as quick or as good.
The Sunday Funday Bloggers are sharing Savory Oat Recipes today......
In the Dominican Republic they call their burgers Chimichurri, not to be confused with the condiment served in Argentina. The name is the same but these burgers known casually as a Dominican Chimi Burger are all about the sauce and the toppings.
Come visit the foods of the Dominican Republic as we Eat the World........
Today the World Wine Travel group is tasting red wines from Victoria, Australia, hosted by Jeff of Food Wine Click. I found a cool bottle of Fowles Wine Farm to Table Cabernet at wine.com.
Happy New Beer's Eve everyone. Yes, evidently this is a thing and today is the day!! I decided to celebrate with burgers made with beer brats and topped with beer braised veggies. They were scrumptious!
Ground Lamb or Beef seasoned with onion and oregano, grilled to a perfect medium and served on pita bread with a delicious lemon yogurt feta sauce, fresh tomatoes and sliced cucumbers.
It is time for Burger Month 2021...........................
This post is sponsored by ThermoWorks who provided us with a Thermopop Thermometer and is offering a giveaway to one of our readers. I received no monetary compensation for this post and all opinions are completely my own.
Freshly ground pork mixed with cheese and barbecue sauce. Formed into patties and slow smoked before searing at the end to finish cooking.
If you stay away from turkey burgers because you are afraid they will be dry and tasteless, fear no more. This burger may actually beat out beef to become one of your favorites.
Farm fresh mixture of grass fed beef and bulk Italian Sausage, formed into a patty, grilled to perfection and placed on a toasted bun that has been spread with homemade basil pesto. Top with freshly picked tomato, fresh mozzarella cheese and a sprinkling of additional basil. This is a burger that will haunt your memory until you make it again.
You don't have to wait for oven weather to enjoy the wonderful, comforting flavors of Meatloaf. You can cook your meatloaf mixture up on the grill and enjoy it as a burger. YUMMO!!
The From Our Dinner Table group is sharing Bodacious Burgers today.....
Ground pork, diced bacon and Thai flavorings combine to make this juicy, flavorful burger. Top it with a spicy coleslaw mixture and you have a complete dinner.
We are having a Burger Showdown today over at Fantastical Food Fight and I think I may have this one in the bag!!!
Sweet Italian Sausage formed into patties and grilled to perfection. Top with sauteed onions, peppers and mustard and you have all the same wonderful flavors that you love in a fun, new, format.
Join the Kitchen Matrix Cooking Project as we delve into the world of Burgers........
Tender flakes of salmon mixed with panko and egg, shaped into patties and cooked to perfection on a grill. Served up with lettuce, tomato and a dollop of Lime/Caper Mayo, these make for the perfect Fish Friday barbecue.
I am bringing all the great flavors that you love in French Onion Soup and putting them onto a plate. These French Onion Burgers are the best burgers I have ever made...…
It is Day 4 of Cookout Week and I am so very proud to bring you this recipe...…..
Kita of Girl Carnivore and queen of Burger Month has invited those of us that want to join her in a burger challenge each month. She provides a list of ingredients and, if we choose to join in the fun, we create a burger using said ingredients.
This months ingredients were Radishes, Spinach, Lemon and Cream...…..
We eat a lot of burgers in the summer. There is nothing that I love throwing on the grill, or Barbie, as it is called Down Under, more than a hamburger. It is the first thing we grill when the weather warms up, having waited all year long for the opportunity. We probably enjoy burgers, of some sort, at least once a week during the grilling season.
Why am I talking about what a grill is called Down Under? Well, you see, this month our Wine Pairing Weekend Group is heading to Australia, thanks to our host Gwendolyn of Wine Predator. Gwendolyn chose OZ because they are hosting the National Wine Bloggers Conference this year. She tells more about it in her Preview Post.
Since we are not all lucky enough to hop on a plane and head to the other side of the world, Gwendolyn thought we should at least get together, virtually, to visit and share some food and wine pairings. She asked us to throw something on the Barbie to pair with one of the many Australian Wines that are exploding here on top of the world.
My friend Cam, of Culinary Adventures with Camilla, sent me two boxes filled with books. I took one of them, Blessed are the Cheesemakers, on vacation with me last month.
I read this novel on the flight home, people were looking at me as if I were a weirdo. I laughed out loud numerous times during this touching story about family (the good and the bad), love and learning to trust again.
I am joining up with a bunch of other bloggers to celebrate National Burger Month. This fun party is hosted by Kita of Girl Carnivore and does she have a great event planned!!
Kita has lined up a whole slew of sponsors and is giving away one prize package each week during the month. Those winners are then put into another grand prize drawing where they could win a gas grill.
You can enter each week. I have a link for this week at the bottom of this post but you can always go to #NationalBurgerMonth and enter during the next weeks.
All Kita asked of us was to create a burger of our choice to share with all of the readers and give our loyal readers an opportunity to win one of the great gifts being offered. You will find a list of all the prizes and the entry form at the bottom of this post.
I can't wait to see all the burgers created. There will be 1 or more posted each and every day this month. Look at all the bloggers who are attending this party.
That, my friends, is a lot of burgers. Since yesterday was Cinco de Mayo, I have been in a Mexican Mood and developed a burger chock full of Mexican Flavors that I topped with a Mexican Thousand Island Dressing that I developed.
The patties are lean ground beef raised on my friends, The Ruemenapps, family farm. Their beef is raised humanely and pasture fed. I combined this amazing beef with some green chiles, salsa, onion, garlic and crushed corn chips. Then I turned them over to my husband who grilled them to perfection.
We were celebrating his and our daughter's birthdays so the recipe I'm sharing makes 16 burgers. Feel free to reduce the amounts according to your needs.
I put out all the normal toppings: lettuce, tomato slices, onions, cheese, pickles and avocado slices. I also made up a delicious dressing made of Avocado Mayo and Salsa that was reminiscent of Thousand Island.
I also had a platter of Tex Mex Enchiladas, a brown rice and black bean salad and a grilled corn salad, both of which I will be sharing on another day.
There were 14 people including our Little Miss who ate some of her Mama's burger. Our daughter Nicole and her husband, Pierre, are not meat eaters so they stuck with the Enchiladas. That leaves 11 people and 16 burgers. Not a burger was left when dinner was over.
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
These burgers are filled with Mexican flavors and then topped with a Mexican Sauce reminiscent of Thousand Island Dressing.
ingredients:
4 lbs. ground beef
2 (4 oz) can green chiles
1 small onion, chopped
3 cloves garlic, minced
2 eggs
1/2 c. salsa
1/2 c. finely crumbled tortilla chips
pepper to taste
16 hamburger buns
1 c. avocado mayonnaise
1/2 c. salsa
instructions:
Place the ground beef, chiles, onion, garlic, eggs, salsa, tortilla chips and pepper in a large bowl. Using clean hands, mix until well combined. Divided into 16 equal parts and form into patties.
Heat a grill to med high heat. Cook the burgers for about 10 minutes per side for medium or to desired temperature.
While burgers are cooking, combine the avocado mayo and salsa. Place the burgers on the buns and top with the Mexican Dressing and any other desired toppings.
notes
This dressing is also perfect on Southwest or Mexican style salads.
Don't forget to enter the amazing giveaway and follow #burgermonth on social media for more amazing burgers. The links to the bloggers above will take you to their home page until their burgers are made at which time I will change the link to their recipe.
A huge thanks to the #BurgerMonth sponsors, American Lamb Board, Anolon,
Cabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist,
Veal Made Easy, and Weber Grills.
