Lasagna Burger

It is still technically summer for another couple of days so I thought I could throw one more burger recipe your way.  I was pretty psyched about sharing this lasagna burger recipe with you guys because...well...obviously lasagna + burger = heaven.

Lasagna Burgers

Ingredients
burger patties
mozzarella
ricotta
fresh basil
marinara sauce
butter
garlic powder
Italian seasonings
burger buns

1. Butter your buns and season with garlic powder and Italian seasonings.
2. Grill burgers to your liking, melt mozzarella on top for the last few minutes. Toast buns on grill.
3. To assemble: spread ricotta on bottom bun, top with burger and torn basil leaves, spread sauce on top bun and devour!

Seriously there is no way you aren't drooling.  Just go make this for dinner. Now!

Yes, it is every bit as delicious as it sounds and looks.  Why are you still sitting here reading this when you could be eating a lasagna burger!?

Grilled Pork Burgers

These zesty burgers have bacon inside! Bacon! Inside the burger! Yea, get excited because there are some chilies in there too along with fancy cheese on top.

Grilled Pork Burgers
Adapted from Food52

Ingredients
1 1/2 tsp cumin
3 tbsp olive oil
1/2 cup diced onion
1 tbsp minced garlic
1 tbsp thyme leaves
1 tbsp diced green chilies
2 lb ground pork
3 oz smoked bacon, chopped
2 tbsp chopped parsley
6 slices Manchego cheese
burger buns

1. Heat oil in a small pan, cook onions until softened.  Add chilies, garlic, thyme, cumin, and salt and pepper. Cook until another minute or 2.  Set aside to cool.
2. In a large bowl mix pork, bacon, cooled onion mixture, parsley, and salt and pepper.  Portion into 6 oz burgers,  I was able to make 6 because my pork packages were a little bigger than 1 lb each.
3.  Grill burgers 3-4 minutes on each side.  Top with Manchego cheese and grill until melted. Toast up those buns and eat up!

This is a really tasty alternative to your run of the mill burger that you probably need a break from by the summer's end anyway.

Korean BBQ Beef Burritos

This whole heatwave business is really cramping my style in the kitchen.  Actually it's forcing me to cook differently and I should start appreciating that.

The Korean BBQ beef cooks up in the slow cooker which is perfect because that means no oven and no standing over an open flame. Score 1 for the heatwave victims who refuse to turn on the air conditioner!

Korean BBQ Beef Burritos
From Pinch of Yum

Ingredients
2 lb top sirloin
2 pears, peeled and cut into chunks
1 2 inch knob of ginger (I used some ground)
4 cloves garlic
1/4 cup soy sauce
1/4 cup brown sugar
1 tbsp sesame oil

rice
greens: basil, parsley, green onions, lettuce (that's all I had I threw some dried basil and parsley into the slow cooker)
kimchi (I quick pickled shaved carrots with some rice vinegar)
sriracha
tortillas

1. With a blender or food processor mix the pears, ginger, garlic, soy sauce, sugar, and sesame oil.  Save yourself some time and use the immersion blender right in the slow cooker! Plop the beef in and cook it on high for 3-5 hours.
2. Shred that beef up and make yourself some burritos with the rice, and the greens, and the sriracha, and the pickled carrots (or kimchi if you can find it!)

Just ate some of the leftovers in a quesadilla...yum!!

One Pot BBQ Chicken Pasta - With homemade BBQ Sauce!

I'll just start off by saying you totally don't need to make this specific bbq sauce for this pasta recipe.  You can just use your favorite bottled version, but this recipe really is tasty.  Plus, it makes a lot so you'll have plenty left over to use all summer long!

BBQ Sauce

Ingredients

2 tbsp vegetable oil

1 small onion, diced

6 cloves garlic, minced

2 tbsp tomato paste

1 tbsp chili powder

1 tbsp paprika

1 tsp crushed red pepper

2 cups ketchup

2 cups water

1/2 cup cider vinegar

1/4 cup molasses

1/4 cup brown sugar

1 tbsp salt

1 tbsp soy sauce

1 tbsp Worcestershire sauce

2 tsp mustard
1 tsp black pepper

1. Heat the oil in a sauce pan over medium heat.  Add onion and cook until softened.  Add garlic, tomato paste, chili powder, paprika, and red pepper. Stir until paste is a dark brick red. Add in remaining ingredients. Cook at a gentle simmer for 30 minutes.
2. This last step is optional:  Use an immersion blender to smooth the consistency of the bbq sauce.

One Pot BBQ Chicken Pasta

Ingredients
2 tbsp vegetable oil
1 lb rotini pasta
3 1/2 cups chicken broth
1/2 cup bbq sauce
1 1/2 cups shredded chicken
1 cup corn
1 tbsp dried cilantro, or a nice bunch of fresh
1 cup cheddar cheese, grated
crispy onions, for serving

1. Heat oil, broth, and bbq sauce in a large pot. Add pasta, chicken, corn, and cilantro.  Cook at a low simmer for about 15 minutes, stirring occasionally.
2. Top with cheddar cheese and let sit while the cheese melts on top of the pasta. Serve topped with crispy onions.

This whole cooking pasta in one pot and not draining it has really captured my heart. 

You cook it all in one pot, you probably have all the ingredients already, and it's ready in less than 30 minutes! Doesn't get much better than that!

Monroe County Pork Steaks

If you're like me you have no idea where Monroe County is and what the heck a pork steak could be.

Fear not, none of that matters.  Sure, Cooks Illustrated can enlighten you as to the origins of this recipe, but I know you just want to see the recipe! So let's go!

Monroe County Pork Steaks

From Cooks Illustrated Magazine

2 tbsp salt

2 tbps pepper

1 tbsp paprika

3/4 tsp cayenne pepper

1 tbsp corn starch

8 pork bone-in blade cut chops, I used whatever pork chops I had in the freezer

8 tbsp butter

1/2 cup white vinegar

1.Combine salt, pepper, paprika, and cayenne in a bowl.  Transfer 2 tbsp to a separate bowl and mix in corn starch.  Season pork chops with corn starch mixture.

2. Heat butter in a small saucepan over medium-low heat.  Cook until butter turns dark golden brown, 4-5 minutes. Add reserved spice mixture and cook until fragrant. Carefully add vinegar, mixture will bubble up. Bring to a quick simmer then remove from heat. Let cool completely.

3. For a gas grill: turn all burners to high and heat for about 15 minutes. Place chops on grill and cook without moving them until well charred on the first side, 3-5 minutes. Flip and continue to cook 3-5 minutes longer. Transfer to a rimmed pan or baking sheet and pour sauce over chops. Tent with foil and let rest 5 minutes, flip halfway through. Serve and scoop up plenty of that spicy buttery sauce!

This is not an "eat with your eyes" moment, but I can assure you this is a delicious (and spicy!!) new way to jazz up your pork chops this summer.

Banh Mi Hot Dogs

Lately I have been pondering the hot dog.  I rarely put it on my meal plan even though burger night is a weekly event.  Why not a hot dog night?  Is it perhaps because I know it's terrible for me?  Possibly.  How about if I pile it high with vegetables?  Now, it's a meal.

Banh Mi Hot Dogs
Adapted from Cooking Light Magazine

Ingredients
4 hot dogs
4 buns
1 carrot
1/2 cucumber
1 jalapeno
1 shallot
1/2 cup cider vinegar
1/2 cup water
1 tsp sugar

1. Thinly slice shallot, jalapeno, and cucumber.  Use a vegetable peeler to make carrot ribbons.  Place in a bowl with vinegar, water, and sugar.  Allow to sit while you cook the hot dogs.
2.  Before serving, drain vegetables.  Top cooked hot dogs with a hearty scoop of pickled vegetables.
*Feel free to also top these dogs with some cilantro or siracha.

This will totally transform your next hot dog experience!