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Archive for June, 2012

This came from my friend Eva at work. ┬áI made her tell me the ingredients ‘off the top of her head.’
“This is an attempt at a recipe for chicken burgers. The beans are a good way to stretch a pound of meat for that hungry family ­čśë
I do the same when making meatballs. The quantities are all guestimation. 1.5 cans seems like an odd amount for beans, but I usually have cooked beans in the freezer so I dump a bunch in the processor. “
Ingredients
1 lbs ground chicken
1.5 cans black or navy beans
1 medium onion
1 egg, scrambled
3 tbsp olive oil
seasoning (I use 1 chipotle pepper, but different herbs & spices)
bread crumbs (plain or use herbs & spices in here instead of in the meat)
toppings (tomato, lettuce, pickle, avocado, condiments)
Directions
In a large bowl, mash beans with potato masher or in a food processor until almost smooth
Finely dice onion and mix with beans, or put in food processor and buzz a few times
Add in meat seasonings
Mix egg into bean mixture
(empty contents into large bowl if using food processor)
Combine ground chicken
Add oil and mix
With wet hands, form patties. Pat burger in bread crumb mixture. Place on oiled aluminum foil lined pan and drizzle little bit more olive oil on top. Cook in 350 degree oven 30 mins.

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Pauline swears by these burgers.  Leave out the hot stuff for the kids.

These are burgers with attitude! Jalape├▒o pepper and hits of cayenne add kick to mild turkey while avocado relish soothes. Teeny burgers can be made into dynamite nibbles to serve with drinks and numerous enough to feed a crowd? (see Tip below).

Relish

1 ripe but firm avocado
┬Ż tsp (7 mL) freshly squeezed lime juice
┬╝ tsp (1 mL) salt
1 plum tomato, seeded and finely diced
1 green onion, thinly sliced
2 to 3 tsp (10 to 15 mL) seeded and minced jalape├▒o pepper
2 tbsp (25 mL) chopped fresh coriander (optional)

Burgers

1 lb (500 g) ground turkey or chicken
1 egg, beaten
1 clove garlic, minced
┬╝ tsp (1 mL) salt
┬╝ tsp (1 mL) cayenne
┬ż cup (175 mL) fresh bread crumbs
2 green onions, thinly sliced
1 to 2 tbsp (15 to 25 mL) canola oil
4 buns, preferably Italian
4 lettuce leaves

1. Slice avocado in half lengthwise; remove pit. Using a rounded-tip knife, score avocado into ┬╝-inch (5-mm) dice. Use a spoon to scoop dice from leathery shell into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add diced tomato, sliced green onions, minced jalape├▒o and chopped coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.

2. Place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ┬Ż-inch (1-cm) thick, laying on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.

3. Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165┬░F/73┬░C on instant-read thermometer).

4. Open up buns; on bottom half, layer lettuce leaves, tearing and layering to fit. Top with burger and a large dollop of relish. Serve with potato or tortilla chips.

Tip: To make into a nibble, shape burger mixture into scant 1-inch (2.5-cm) balls. Flatten and saut├ę as above for 2 to 3 minutes per side. Then cover and refrigerate for up to 2 days. To serve, reheat burgers in a hot frying pan over medium-low heat for 3 to 4 minutes. Slip into a warmed mini-pita half or place on a crostini. Dab with avocado relish. Makes about 60 substantial nibbles.

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Robin made this and it was a massive hit – not to mention it feeds your family for a week. Put it on buns, mix it with some rice, hide it in a taco shell – it’s a free for all. I have my pork defrosted and will be doing it tomorrrow!

Ingredients

3-1/2 lb (1.75 kg) pork shoulder blade_roast
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
2 onions, diced
4 cloves garlic, minced
1 tsp chili_powder (you judge how much chili to use)
2 tsp (10 mL) ground coriander
2 bay leaves
1/4 cup (50 mL) tomato_paste
1 can (14 oz/398 mL) tomato_sauce
2 tbsp (25 mL) each packed brown_sugar and cider_vinegar
2 tbsp (25 mL) Worcestershire_sauce
2 green_onions, thinly sliced

Preparation

Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.

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