Caprese Burgers

Hi today!

We've talked before about how simple and straight-forward can be SO delicious.  Recipes don't always need to be complex with a zillion steps to be completely decadent. 

Tomatoes, fresh mozzarella, and basil pesto.  Plus a patty and a bun.  *BAM*  Burger.

Truth be told, I didn't even MAKE the pesto for this burger.  I bought a jar of it and slathered it on.  Totally worth it.

Fresh mozzarella is the way to go.  I got a little over-excited and left the lid closed a little too long - because I wanted to cheese to be melty and gooey and not cold in the middle.

But still.  So gooey and cheesy.  

Next time though, I'll be slightly more conservative with the amount of time it's on the grill.

Next up are some oven roasted tomatoes.  Slow roasted at super-low heat for hours, the tomatoes end up being slightly candied and sweet.  

So beautiful.

 

I put pesto on the top bun too.  I absolutely felt like there needed to be a higher pesto to everything else ratio.

 

I think I'm in love.

 

Isn't that gorgeous?!  It's truthfully kind of sinful.  The tartness of the pesto complements the sweetness of the tomatoes and cheese - the juicy burger patty and the perfect hamburger bun rounds it all out to make an incredible hamburger.

 

My sister-in-law declared it her favorite of all time - she evens gets a kind of dreamy look in her eye when I mention it.  lol

 

Caprese Burgers - worth turning on the oven to roast tomatoes in the dead heat of summer.

 

-Heather

Chicken Parmesan Burgers

Hi there!

I'm sure by now you've perused the DELISH burgers I mentioned in my recent roundup post and you're absolutely dying to get out there and barbecue some up!  I don't blame you!

Ground chicken isn't something I'm really used to working with.  I guess because I've always been a little unsure about it.  Maybe it's because I've always heard that ground chicken is gross and dry and BOOORRING. 

Who knows. 

But mix that chicken with some delicious fresh parsley, parmesan cheese, and other fun stuff? 

Totally different ballgame.

I didn't take pictures of me putting everything into the chicken - but it's a mix of chicken, parmesan cheese, bread crumbs, Italian seasoning, flat leaf parsley, garlic, shallot, and salt and pepper.

You can absolutely do these in a grill pan or cast iron pan on your stovetop - but I LOVED the extra little bit of flavor that the barbecue added!

You'll top these chicken burgers with warm marinara sauce.  Or plain old tomato sauce if you want.



Then top with mozzarella cheese - there is already parmesan in the burger

And then crush it.

Can we just fall in LOVE with that bun for a sec?  Good grief it's perfect!

The burger though..  A ton of flavor packed in that little package right there!  Just remember when you're cooking the patties not to press on them.  And try not to overcook them.  But don't UNDERcook them.  (would you laugh if I told you that I was so completely stressed about the proper "doneness" I almost cried?)

Definitely warm up the marinara or tomato sauce.  I absolutely believe that it improves the flavor of the sauce.  Also - it helps the cheese be all melty and wonderful.  You could also use fresh mozzarella which would be awesome.

Also these aren't wildly filling, so you can feel free to have LOTS of dessert!  I know I did.  (Let's face it - I always do!)

Enjoy!
-Heather

Start of Summer Burger Roundup

It's June 1st today!

Officially the start of summer isn't until June 21st or something like that, but I like to think of the very beginning of June to be the official kickoff to summer.  Now we just need to get the sun out and the temperatures up and I'll be a happy girl.

I hope you remember way back when I posted fancy-schmancy burger recipes and they were all glorious and delicious and hungry-making.

Before we get to those, a couple of basics - buns and patties. 

I LOVE these buns.  They're strong and sturdy and hold up to everything we put on them.  They taste delicious and they're hardly any hands-on work.

 

This is the method I use for a basic patty.  Some recipes have specific patty ingredients - so I'll use that recipe, but for the most part this is the method/recipe that I use.  The result is tender and juicy and packed with flavor.



Now that we've reviewed the basics - let's take a look at the burgers I've featured before!

One of my all-time favorites - Shrimp Burgers.  So light and lemony and delicious!

 

Just a sauce topping that turns a regular burger into a wild, smoky treat.  Wild Mountain Bacon Cheeseburger sauce.

 

 

If turkey is your thing - you could try these Southwestern Turkey Burgers.  But that chipotle pepper ketchup would totally rock a regular beef burger.

 

And for a Mediterranean twist - how about these Middle Eastern Turkey Burgers?  The mint, the parsley, and the complex of spices topped with a creamy, dreamy Tzatziki sauce is totally perfect for a hot summer day! 

These Jalapeno Popper burgers were totally fantastic.  The saltiness of the cheese, the crisp of the bacon, the sweetness of the cream cheese, the zing of the jalapenos - that avocado-ranch topping.  It all went together like it was always meant to be.  Don't be freaked out by the cream cheese stuffed into the beef - it's truly a delight.

 

 

I love to cook with wine - there's just something about it that creates depth and layers of flavor to any dish that makes it a welcome addition to any dish.  Even BURGERS!  For these, the wine is reduced and added to the beef and then cooked.  These Cabernet Saugvignon burgers are elegant and unexpectedly wonderful.

 

 

I know every time I make a burger I say I love it.  Because I DO!  But this has GOT to be my very most favorite.  I would make it over and over again.  The Texican.  Refried beans, burger patty, Monterey jack cheese, pico de gallo, chipotle mayo.  It all comes together between the top and bottom bun.   

 

 

 

The Boss.  Slightly similar to the Texican in that I used Pico de Gallo and chipotle mayo, but completely different with the bacon, the egg, the salsa verde.  Yep - an egg.  Fried to be exact.  There is SO MUCH going on in this burger I don't even know where to begin.  I'm not even sure how the buns held up to all the filling - yet somehow, we managed to stuff it all in and get it into our mouths.  Forks are probably a must with this burger.

 

 

 



If you get a chance, I definitely recommend whipping these up as quickly as possible.  But since it's a new summer, I'll start posting some new and exciting burgers soon.

 

Have wonderful summer! 

 

xoxo - Heather

French Onion Soup Pasta

We've barely had winter in my little neck of the woods.  There was one day where we had snow,  and I used a leaf blower to blow it off the driveway - because I detest shoveling with every single fiber of my being.

 

And that particular day was the coldest on record so far and it was the ONLY day I could hang the Christmas lights on the front of the house.  Because I was convinced that the following weekend would be -30C.  So I hung the lights and nearly froze to death.

 

But.  Then there was this pasta.  And this pasta would probably warm even the coldest heart.

 

With only a few ingredients, it's easy and relatively quick to put together.  After you baby the onions of course.

 

 

Heat some olive oil and butter in a large pot over medium heat.

 

Once the butter is melted, add the onions and stir to coat them in the butter/oil mixture.  Then just leave them to cook - don't fiddle with them.

 

After about 4 minutes, add in the thyme.  I used dry.  You could (should) use fresh if you can get it.

 

And then the salt and pepper.

 

Stir everything together and then let cook until they are golden and soft and wonderful.  If you find that they're browning too quickly, lower the heat so they don't burn.

 

Then add the chicken broth and a little water.  Stir everything together - make sure you scrape off any burned or stuck bits off the bottom of the pot.  Those are flavor points.

 

Then add in the pasta.  Joy used this amazing thick spaghetti pasta that I was totally jealous of - but all I could get was plain old regular spaghetti.

 

Then bring the broth to a simmer.  Put the lid on and cook until the pasta is done to al dente.  After about 15 minutes or so, there should be a little broth left in the bottom of the pot.  You can let this cook off if you want. 

 

When done, top with Parmesan cheese.  And arugula if you can get it.  (I couldn't)

 

I have never loved Winter so much as the day I had this pasta.  Because it took away all my Winter blues and I fell for the richness and complete decadence of this simple one-pot dish.

 



I refuse to confess how much of this I actually ate. 

(All of it)

I didn't even bother serving it with anything.  But you totally should.  Like a wildly soft and luxurious French bread.  Do it.

Just so you know, I found that the sauce did thicken up a bit after sitting.  And it was perfect for leftovers.

From my House to Yours - Happy New Year!  Enjoy
-Heather