Fried Pickle Double Cheeseburgers with Big Mac Sauce

Fried Pickle Double Cheeseburgers with Big Mac Sauce

Double cheeseburgers topped with beer-battered fried pickles and homemade special sauce for a play on big macs. These are so much better, a big improvement because. . . fried pickles. . .On a burger.

Helloooo and get in my mouth now.

These are the very same fried pickles I made a week or two ago when all I could think about was topping a burger with them and how good would that be(?).

Fried pickles + burgers = fate…. 

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Feta Stuffed BLT Burgers

Say hello to the gussied up burger version of the BLT with a layer of creamy feta cheese hidden inside.

If you ever stuffed cheese into the middle of a burger before then you know it’s no easy feat to keep it contained once it begins to melt.

With feta cheese you don’t have that problem because it can’t and won’t melt. It gets warm and soft without being oozy.

Feta Stuffed BLT Burgers

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Black Bean & Sweet Potato Quinoa Burgers

Black Bean & Sweet Potato Quinoa Burger

Quinoa burgers with black beans, sweet potatoes, green chiles and roasted red peppers topped with white cheddar cheese and a spicy avocado salsa to brighten things up.

The green chiles along with chili powder and cumin give it a slight pop of heat and the roasted red pepper, onion and garlic give it great flavor.

Baking gives them a slightly crispy outer crust that gives way to creamy middles with some whole black beans and orange speckles of sweet potato and quinoa. I always set aside some of the black beans to mix in after combining everything together to give it a little texture. You can also set aside some of the onion and red pepper too.

I’ve been looking for the secret method or ingredient that prevents fragile bean burgers from falling apart so easily.

I’m getting closer to nailing it.

These didn’t break or fall apart at all. I don’t know whether it was because I used a food processor to combine them when, in the past I always used a potato masher, or if it’s the potato binding them together.

Clearly, I need to do a lot more testing. That’s not a problem because veggie burgers are one of my favorite foods. I can eat them every day without complaint for breakfast, lunch and dinner.

So. . . I will. Until I nail down the secret.

That’s just how I roll.

Sweet Potato Black Bean Quinoa Burgers

Black Bean & Sweet Potato Quinoa Burgers

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 8 burgers

Black Bean & Sweet Potato Quinoa Burgers

Quinoa burgers with black beans, sweet potatoes, green chiles and roasted red peppers topped with white cheddar cheese and a spicy avocado salsa to brighten things up.

Ingredients:

1 cup uncooked quinoa (about 2 + 1/2 cups cooked)
1 medium organic sweet potato (abut 8 ounces)
2 cans (15.5 ounce each) black beans, drained and rinsed
1/3 cup panko crumbs (Japanese bread crumbs)
1 large onion, quartered
2 cloves garlic, rough chopped
1/2 jarred roasted red pepper, rough chopped
1 can green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
1/4 teaspoon fresh black pepper
2 cups shredded sharp white cheddar
Salsa:
1 cup corn
1 avocado, diced
1/4 cup diced red onion
1 tablespoon diced pickled jalapeno or 1 fresh jalapeno, diced
1 teaspoon chopped fresh cilantro or parsley
2 - 3 teaspoons fresh squeezed lime juice
coarse salt and fresh black pepper
buns, for serving
mayonnaise, for serving

Instructions:

  1. Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
  2. Wash the sweet potato and poke it a few times with a fork. Microwave about 4 minutes or until fork tender. Let cool then rough chop - you don't have to peel it.
  3. Set aside 3/4 cup of the black beans and add the rest to a food processor with the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
  4. Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
  5. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
  6. Place an inch apart on the baking sheet. Bake 25 minutes.
  7. Meanwhile make the avocado salsa. Combine everything together in a small bowl and season to taste with salt and pepper. Refrigerate.
  8. After 25 minutes pile the cheese on top of the burgers and place them back in the oven until it melts.
  9. Serve on toasted buns topped with salsa and mayonnaise. Store leftovers in the refrigerator up to 4 days or freeze.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/black-bean-sweet-potato-quinoa-burgers/

Cheeseburger Stuffed Zucchini Boats

Cheeseburger Zucchini Boats

If you happen to still have zucchini staring at you from every corner of the kitchen, begging to be cooked, this is for you. If not, you can stuff something else with the cheeseburger filling like tomatoes, winter squash or even a potato.

The cheeseburger stuffing is made of ground beef, onions, tomatoes and dill pickles in a Gouda cheese béchamel sauce spiked with Dijon mustard. The seeds are scooped out of zucchini and the hollows are filled with the cheeseburger mixture then baked. Super easy. Super tasty.

Preparing vegetables this way makes them much more appealing to picky eaters. By stuffing them with something no one will be able to resist. In my house it’s cheeseburgers. They’re happy to get their cheeseburger fix and I’m thrilled to get some vegetables in them.

Win-win.

Cheeseburger Stuffed Zucchini Boats

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 6 zucchini boats

Cheeseburger Stuffed Zucchini Boats

Zucchini summer squash boats stuffed with deconstructed, gourmet Gouda cheeseburgers. Fresh, hearty and satisfying.

Ingredients:

1 tablespoon olive oil
1 pound ground beef (like Sirloin)
1 small yellow onion, diced
coarse salt and fresh black pepper
1 cup fresh tomatoes, diced, seeds removed
1/2 cup dill pickle, diced
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 tablespoon Dijon mustard
1 + 1/2 cups Gouda cheese, shredded, divided
3 medium zucchini
green onions, snipped with kitchen shears, for serving

Instructions:

  1. Preheat oven to 400 degrees F.
  2. In a large skillet heat the oil over medium heat, add ground beef and onion. Season well with salt and pepper. Brown the ground beef until cooked through breaking it up as it cooks. Drain off excess grease.
  3. Add the ground beef mixture to a large bowl and mix in tomatoes and pickles.
  4. In the same skillet heat the butter for the sauce over medium-low heat, whisk in flour and cook 1 minute. Whisk in milk and mustard. Bring to a simmer and cook 2 minutes. Turn heat down to low and add 1 cup of the Gouda stirring until completely melted and smooth. Remove from heat and allow to cool a little.
  5. Meanwhile wash the zucchini and slice them in half lengthwise. Scoop out all the seeds leaving the zucchini intact. Place on a large baking sheet or roasting pan.
  6. Stir the cheese sauce into the ground meat. Taste and season with salt and pepper if needed. Spoon the meat into the zucchini boats, sprinkle the tops with the remaining 1/2 cup of Gouda.
  7. Bake 25-30 minutes until heated through. Sprinkle with green onions to serve.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheeseburger-stuffed-zucchini/

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