Pineapple-Chorizo Burgers

Preparation:

I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple–knock yourself out!

Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture.

Divide the mixture into 4-6 portions, then shape it into patties.

Carefully slice the pineapple into ½ inch rounds.

Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties.

Next, grill the pineapple slices for 2 minutes per side.

Toast the buns on the grill for 1 minute.

Remove the avocado from the peel, then slice 1/4 inch thick.

To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!

PRINT RECIPE

Pineapple-Chorizo Burgers

YIELD: 4-6 servings

Ingredients:

• 1/2 pound chorizo
• 1 1/4 pounds ground pork
• 1 garlic clove, minced
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 ripe avocado, thinly sliced
• Prepared fresh pineapple
• Store-bought Pico de Gillo or chunky salsa
• 4-6 soft sandwich rolls

Directions:

1. I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple--knock yourself out!
2. Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture.
3. Divide the mixture into 4-6 portions, then shape it into patties.
4. Carefully slice the pineapple into 1/2 inch rounds.
5. Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties.
6. Next, grill the pineapple slices for 2 minutes per side.
7. Toast the buns on the grill for 1 minute.
   Remove the avocado from the peel, then slice 1/4 inch thick.
8. To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!

Lamb Burgers with Tabbouleh and Grilled Peppers

Kick off grill season by grilling amazing Lamb Burgers with Tabbouleh and Grilled Peppers. 

There are few things in life more satisfying than a truly fantastic burger.

In fact, Lt. Dan and I often rate new restaurants on the state of their burgers. If they serve a superb classic burger, or a unique spin on a burger, we feel the restaurant has potential no matter what else comes out of the kitchen.

Now that grill season is upon us, there’s no reason to go out for burgers. We can make all sorts of marvelous burger variations at home!

Lamb burgers offer a healthy twist on the classic hamburger, because lamb is lean and loaded with nutrients like protein, vitamin B12, niacin, zinc, selenium, iron and riboflavin.

And did you know lamb provides nearly five times the amount of the essential omega-3 fatty acids, as an equal serving of beef?

Not only is lamb a nutritious red meat option, it has a sumptuous meaty flavor that pairs well with all sorts of ethnic ingredients.

Like mediterranean ingredients, for instance.

Today we’re making Lamb Burgers with Tabbouleh and Grilled Peppers, topped with a spicy Jalapeno Mint Yogurt Sauce.

The combination of the cool spicy yogurt sauce, the chunky fresh tabbouleh, and the smoky-sweet peppers accentuate the juicy richness of the lamb burgers. The pop of flavor and textural bliss these Lamb Burgers with Tabbouleh and Grilled Peppers provide is outstanding.

Just remember… because lamb is so lean, it’s important to grill it carefully. I cooked these lamb burgers on an extremely consistent Weber Grill. Preheat the grill to medium for 15 minutes, so the grates are evenly heated. Then grill for only 3-4 minutes per side, to achieve a nice juicy medium to medium-rare pink center.

Don’t be afraid of pink lamb! As long as the interior temperature reads 160 degrees F, the lamb is safe to eat and ultra juicy.

Once the glistening lamb patties come off the grill, pile the buns high with yogurt sauce, sweet and smoky bell peppers….

A gorgeous dripping lamb patty…

And a heaping mound of fresh perky tabbouleh.

Then cover with the bun top and wrap both hands around that glorious lamb burger. Really good things are about to happen to your tastebuds.

In fact, I’ll bet these Lamb Burgers with Tabbouleh and Grilled Peppers will make it on your menu multiple times this grill season.

With mind-blowing flavor, mediterranean appeal, and healthy benefits, what have you got to lose?

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Lamb Burgers with Tabbouleh and Grilled Peppers

YIELD: 6 burgers

PREP TIME: 25 minutes (active time)

COOK TIME: 8 minutes

Ingredients:

For the Lamb Burgers:

• 2 pounds ground lamb
• 2 teaspoons sea salt
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 6 sesame seed hamburgers buns
• 2 bell peppers (yellow and red)

For the Tabbouleh:

• 1 cup bulgur wheat
• 1/2 cup chopped fresh mint
• 1/2 cup chopped parsley
• 1/2 cup chopped red onion
• 1/2 cup diced tomato
• 3/4 cup diced cucumber
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

For the Jalapeno Mint Yogurt Sauce:

• 1 cup greek yogurt
• 1/2 - 1 whole jalapeno pepper
• 12 fresh mint leaves
• Salt and pepper

Directions:

1. Start with the tabbouleh: Pour the bulgar wheat in a medium bowl. Pour 1 cup boiling water over the top. Stir and allow it to sit for at least 1 hour to soften. Meanwhile, chop all the veggies for the tabbouleh and slice the bell peppers into rounds.
2. Next make the Jalapeno Mint Yogurt Sauce: Place the yogurt, jalapeno, and mint in the blender. Puree until smooth, then salt and pepper to taste. Refrigerate until ready to use.
3. Preheat the grill to medium heat. Place the ground lamb in a large bowl and add the sea salt and spices. Mix by hand to incorporate the spices. Then divide into six equal portions and press into patties. Form the patties just a little larger than the width of the hamburger buns, because they will shrink when cooking.
4. Mix the herbs and veggies for the tabbouleh into the bulgar wheat. Toss with lemon juice and olive, then salt and pepper to taste. Set aside.
5. Once the grill is hot and the other components are ready, place the ground lamb patties and the bell pepper rings on the grill. Grill the lamb burgers for 3-4 minutes per side. Grill the bell peppers for 2 minutes per side.
6. To serve: Spread the bottom of the bun with Jalapeno Mint Yogurt sauce. Top with a few slices of grilled bell pepper, followed by a hot lamb patty. Then spoon fresh tabbouleh over the lamb burger and cover with the bun top. Serve immediately.

Quick Pickles Smoked Trout Herbed Cream Cheese Bagels

Quick Pickles Smoked Trout Herbed Cream Cheese Bagels – A vibrant twist on Bagels and Lox, incorporating freshly-made quick pickles, garlic dill herbed cream cheese, smoked trout, and crispy everything bagels.

Quick Pickles with Smoked Trout on Herbed Cream Cheese Bagels… Whew! I realize that is an absurdly long recipe title, but it just didn’t feel right to leave anything out. 

Every element of this simple toasted bagel stack is a thing of beauty, and needs to be celebrated equally.

Herbs are starting to pop up in my container garden. Dill is always among the first round of herbs to arrive. Its’s a light fragrant herb, perfect for spring dishes.

Dill is suitable to use with delicate ingredients, yet can hold its own against stronger flavors… like homemade quick pickles and smoked trout.

Today I used fresh dill in an herbed cream cheese with garlic and lemon zest, to spread on toasted Thomas’ Everything Bagels. Thomas’ bagels are known for their soft bubbly interior and chewy exterior. A combination that provides a perfect crunch when toasted.

Nothing compares to the zingy quality of homemade herbed cream cheese over a hot crispy bagel. The vibrant herb flavors complement the seeded golden crust on the bagels, and the textures and temperatures provide a creamy-crisp hot-cold sensation that is hard to beat.

After spreading each bagel with ample amounts of cream cheese, I topped them with thinly sliced smoked trout, and easy homemade quick pickles.

Quick pickles are light, perky, and take almost no time to make. Simply place thin cucumber rounds in a warm briny pickling liquid, and a few minutes later you have magic.

Quick Pickles Smoked Trout Herbed Cream Cheese Bagels are an elegant, yet comforting, dish for a spring breakfast, brunch, or lunch. With fresh flavors, and crispy Thomas’ bagels, this “bagels and lox” variation will truly give you something to celebrate!

PRINT RECIPE

Quick Pickles Smoked Trout Herbed Cream Cheese Bagels

YIELD: 6-12 servings

PREP TIME: 20 minutes

COOK TIME: 8 minutes

Ingredients:

For the Quick Pickles:

• 1 large English cucumber
• 1 ½ cups water
• ¾ cups granulated sugar
• 1/3 cup apple cider vinegar
• 1 ½ tablespoon salt

For the Herbed Cream Cheese:

• 8 ounces cream cheese, softened (or substitute reduced-fat cream cheese)
• 2 garlic cloves, minced
• 1 tablespoon fresh chopped dill
• Zest of 1 lemon
• Salt and Pepper

For the Bagels:

• 1 package Thomas’ Everything Bagel (6 count)
• 10 ounces thinly sliced smoked trout

Directions:

1. Preheat the oven to 400 degrees F.
2. For the Quick Pickles: Pour the water and sugar in a large microwave-safe bowl. Microwave on high until the water comes to a boil, usually 3 minutes. Stir to dissolve the sugar; then add the vinegar and salt. Slice the cucumber very thin and stir the slices into the pickling liquid. Set aside for as long as possible.
3. For the Herbed Cream Cheese: Place the cream cheese, garlic, dill, and lemon zest in a mixing bowl. Smash and stir until well combined. Salt and pepper to taste. Set aside.
4. Twist the Thomas’ Everything Bagels to separate the halves, then lay them cut-side-up on baking sheets. Toast in the oven for 5-8 minutes.
5. To Serve: Place the bagel halves on plates. Smear the top of each bagel with herbed cream cheese. Drain the pickles. Then layer each bagel with thinly sliced smoked trout and quick pickles. Garnish with extra dill and cracked pepper if desired.