Posts tagged ‘burgers’

March 15, 2011

Culture clash sandwich

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Came home late Sunday night, so didn’t have time to go grocery shopping this weekend. What to do for Monday night dinner?

I dug some ground beef out of the freezer, flipped through the cookbook to the meatloaf section, and found a recipe that met these requirements: a) I could throw it together fairly quickly for the slow cooker and b) I had most of the ingredients.

This “meatloaf” called for salsa instead of the tomatoes/ketchup/sauce components, plus some chopped raw onion & oregano. It also called for oats instead of breadcrumbs, but I didn’t have oats, so I used panko instead. Worked great.

I also added some cheddar cheese on top after the meatloaf had come to 165, and let that melt on; then poured a bit more salsa on top (as per the directions).

The final result was this “culture clash” meatloaf sandwich. Delicious! The kids had their meatloaf with polenta and topped everything with more cheese.

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March 7, 2011

Chicken Cordon Bleu Burgers

I’ve been hankering to make chicken burgers for the past few weeks.

Last week, I finally found a recipe that I liked and could be adapted to fit what we had around:

http://allrecipes.com/Recipe/Chicken-Cordon-Bleu-Burgers/Detail.aspx

Here’s my modified version, which was a massive success over here. I’ve got to get faster taking those photos!

Ingredients

  • 2 tbsps prepared yellow mustard
  • 2 tbsps honey
  • 1 lb ground chicken
  • 2 teaspoons onion powder
  • 2 teaspoons papricka
  • 2 teaspoons garlic salt
  • 6 slices deli ham
  • 6 slices provolone cheese
  • 6 whole wheat hamburger buns

Directions

  1. Preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source. Whisk together yellow mustard and honey in a small bowl. Refrigerate until ready to use.
  2. Mix together ground chicken, onion powder, papricka and garlic salt. Form into six burgers.
  3. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook burgers until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the burgers are cooked though and the cheese is melted.
  4. Place buns, cut side up, under broiler. Toast until lightly browned.
  5. Top each chicken cordon bleu burger with a spoonful of honey-mustard sauce, and serve on toasted buns.

General notes: The kids didn’t go for the ham, cheese or sauce, but loved the plain burgers. J and I liked the whole combo together.