#104 :: Mexi-Burgers

This was just a "throw it all together and throw it on the grill" recipe. We had some red bell peppers and onions, plus some leftover Avocado Aioli from another meal, so we decided to create some Mexi-Burgers. They were definitely good... and no recipe was required!



Ingredients

1/2 lb. hamburger beef
1/2 Red Bell Pepper, diced (small)
1/2 small yellow onion, diced (small)
Salt, Pepper & Chili Powder to season
Quesadilla Cheese
Lettuce and Tomato Slices
Avocado Aioli


Directions

Saute the diced red bell pepper and onion just until the onions are translucent. Allow them to cool. Season the beef patties with salt, pepper and chili powder (to your own taste).

Add the peppers and onions to the beef and mix in with your hands. Separate the meat into two patties. Grill until done (8-10 minutes) or longer if you like yours well done.

Tip: Add the quesadilla cheese to the burger just a few minutes before it's done grilling, so it will begin to melt.


Makes 2 servings

Recipe by Amy :)

Star Rating: 5 out of 5 stars

#100 :: Mexican Shrimp Burgers with Avocado Aioli

Our 100th recipe! When I started this blog, I wasn't sure we'd make it this far!

I'm so glad the new season of Mexican Made Easy has started. I don't think I've ever made anything from this show on Food Network that I didn't like! These burgers were amazing, and putting them together was surprisingly easy. At first it seemed like a lot of ingredients, but the prep is easy; just toss everything in a food processor, shape into patties and toss on the grill. Done! Same for the avocado aioli; throw the ingredients in the food processor, give it a whiz, and you're done. Couldn't be easier!



Ingredients

Burgers:

• 1 pound medium uncooked shrimp, shelled and deveined
• 1 egg
• 2 tablespoons chopped cilantro leaves
• 1 garlic clove, peeled
• 3/4 cup plain bread crumbs, plus more as needed
• 1 poblano chile, roasted, peeled, stemmed, seeded, and diced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

Avocado Aioli:

• 1 Hass avocado, halved, pitted, and peeled
• 1/4 cup mayonnaise
• 1 tablespoon fresh lime juice
• 2 medium garlic cloves, peeled
• 1 serrano chile, stemmed, halved and seeded (we omitted the serrano)
  
• 2 tablespoons chopped cilantro leaves
• Sea salt and freshly ground black pepper
• 6 hamburger buns, split in half
• 3 medium tomatoes, sliced
• 6 lettuce leaves or a mixture of baby lettuce leaves

Directions

Burgers:

In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.

Avocado Aioli:

Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.

To assemble:

Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

Makes 6 servings

Recipe from Mexican Made Easy on Food Network

Star Rating: 5 out of 5 stars

#14 :: Mushroom Gruyere Burgers

I got brave tonight and tried something with our left over ingredients from other meals! No recipe required! :) The mushroom sauce was incredible!

Ingredients

1/2 cup olive oil
1 pint baby Portobello mushrooms
1/2 cup heavy cream
1/4 tsp. oregano
A sprinkle of Parmesan cheese
2-4 strips bacon
2 sirloin burgers
2 thick slices of Gruyere cheese
Lettuce, tomato, Dijon mustard for garnish

Directions

First, saute the mushrooms in HALF of the olive oil (1/4 cup). Add the heavy cream and oregano and stir until mixed. Add a few sprinkles of Parmesan cheese to thicken the sauce. Once it starts to thicken, remove it from the heat. It will thicken more as it sits.

In another pan, fry the bacon in the other half of the olive oil (1/4 cup). Once the bacon is cooked, put it on a paper towel lined plate to drain. Then cook the burgers in the same bacon grease/olive oil pan. After cooking both sides of the burger, add the slices of Gruyere cheese to the top at the last few minutes of cooking so it will start to melt. Adding a lid to the pan helps it melt, too. Top it with warm mushroom sauce. Garnish with the rest of "the goods".


Makes 2 burgers.

Recipe from Me!

Star Rating: 4.5 out of 5

#7 :: Blue Cheese Burgers

This is my recipe for Blue Cheese Burgers. I read so many different recipes, and with the exception of a few burgers that contained everything but the kitchen sink, they all called for the same basic ingredients. So, I'm not following one certain recipe. I'm going to wing it!



Ingredients

• (4) 1/3 pound sirloin burgers
  
• 1/2 cup of bacon, cooked & chopped
• (1) 6 oz. tub of blue cheese crumbles
• (1) Plum Tomato, sliced
• Romain lettuce
• Dijon mustard
  
• Salt and pepper to taste
  

Directions

Press blue cheese crumbles and chopped bacon into one of the sirloin burgers. Season with salt & pepper. Add a bit more blue cheese and chopped bacon to the top of the burger.

Place another burger on top of that, then press and seal the sides to hold in the blue cheese and bacon. Season both sides of the burger with salt & pepper. Cook over medium heat for 5-8 minutes per side, or until done. (They're done when the blue cheese starts to bubble out the sides and/or top).

Makes 2 burgers.

Recipe from Me. :)

Star Rating: 5 out of 5 stars