#BurgerMonth – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Thai Red Curry Shrimp Burger with Blueberry Chutney

Chris — Sun, 30 Nov 2025 11:00:00 +0000

This Thai Red Curry Shrimp Burger delivers a unique twist on the classic seafood burger. Enjoy juicy shrimp blended with aromatic Thai red curry paste, creating a perfect harmony of spice and savory flavors.

One of favorite ways to use Thai red curry paste is with shrimp. That delicious Thai red curry with coconut milk added to it to make a sauce is absolutely delicious. To me, it’s a comfort food. All the creamy flavors, spices, and bit of heat are flavors we had growing up. That is as soon as we found the S&B curry bricks. Which I know it not the same as Thai curry.

I knew this shrimp burger had to be a recipe I made while the hubs was working. There are just some ideas and recipes that I know he’s not going to enjoy at all. He looks at me like I’m a loon, shakes his head, and walks off thinking I’m stark raving mad. But for me, this all sounded delicious!! Doesn’t it sound delicious to you?

Celebrating Thai National Day

Every December 5th, Thailand comes alive with vibrant celebrations in honor of Thai National Day. This special occasion is more than just a holiday. It’s a salute to the nation’s rich history, unity, and beloved King Bhumibol Adulyadej. And what better way to join the festivities than through Thai cuisine?

Food is the heart of Thai culture. Every dish tells a story, brings people together, and celebrates the country’s diversity. Today, let’s celebrate by crafting a Thai red curry shrimp burger, topped with a bright blueberry chutney. It’s a dish that captures the spirit of Thailand while inviting you to explore creative, bold flavors at home.

What Is Thai Red Curry?

Thai red curry is a cornerstone of Thai cooking. It’s cherished for its bold, aromatic flavors and eye-catching color. The backbone of red curry is a paste made from red chili peppers, garlic, shallots, lemongrass, galangal (a relative of ginger), kaffir lime leaves, and shrimp paste.

Coconut milk gives red curry its creamy richness, while fish sauce and a hint of sugar balance the heat with salty and sweet notes. The result is a fragrant, spicy-sweet curry that is both comforting and exciting. Historically, Thai red curry has evolved from royal palace fare to a beloved home-cooked dish. Families have adapted their recipe to include local ingredients and tastes through the generations.

Red, Green, Yellow, and Indian Curries—What Sets Them Apart?

Thai red curry isn’t the only star in the curry universe. Thai green curry uses green chilies and fresh herbs for a greener, more herbal profile and a sharper heat. Yellow curry is milder, combining turmeric, cumin, and coriander with coconut milk for a warm, mellow flavor.

Indian curries, on the other hand, often rely on a dry spice blend made with cumin, coriander, garam masala, and mustard seeds. They may include cream, yogurt, or tomato instead of coconut milk. All these curries share comforting spices and rich sauces. However, Thai red curry stands out for its vibrant color, creamy texture, and a unique balance of sweet, salty, and spicy.

The Inspiration Behind the Flavor Fusion

Technically, this inspiration was part of a burger making challenge. Sort of like a mystery box challenge. There’s a list of ingredients you can choose from to make your burger. This burger had to include blueberries, coconut, shallots, and cayenne. In my head fruit and shallots equals chutney. And, well, chutney equals curry.

With the cayenne I knew it had to be a red curry. So, Thai red curry it is! Now, I don’t know about you, but I usually only make Thai red curry with chicken or shrimp. And, well I already made a chicken burger, so why not a shrimp burger? That’s how my brain works and how I was inspired to create this Thai shrimp curry burger with blueberry chutney.

Tips for Creating a Succulent Shrimp Burger

While fresh shrimp are best, I can usually only get frozen shrimp. But I always opt for the larger shrimp that are wild caught. If they’re not already peeled and deveined, then I do that while prepping the rest of the ingredients for the burger. Try to keep your ingredients cold to help with binding and keep the shrimp burgers juicy.

As with all burgers, don’t over process the mince. Pulse carefully until the shrimp are a coarse chop. And make sure to fold your ingredients together to prevent over mixing. These burgers have both the red curry paste for flavor and coconut milk to add flavor and keep them moist. Finally, cook the burgers over medium heat for even browning and moist burgers.

Ingredients to make this Thai red curry shrimp burger

You might not have the Thai red curry paste or coconut milk, but everything else is pretty common. At least for my pantry.

Pantry ingredients – breadcrumbs, coconut milk, Thai curry sauce, garlic, shallots, cardamom, cinnamon, allspice, burger buns

Refrigerator ingredients – shrimp, green onions, fresh ginger, blueberries (I used frozen)

Steps to make the shrimp burgers

Pat the shrimp dry, then pulse in a food processor to a chunky consistency. I pulsed mine for about 7 times and then transferred the mince to a chilled bowl. In a separate bowl,, combine the Thai red curry paste with the breadcrumbs, coconut milk, green onions, ginger, and garlic. Pour the breadcrumb mixture into the chilled shrimp mince and fold to combine. Form into 4 even patties. Place on a plate, cover with plastic wrap, and chill for at least 20 minutes to firm up.

When you’re ready to cook the burgers, heat oil in a skillet over medium heat. Cook patties 5 to 7 minutes per side depending on the thickness of your burgers. Cooked the burgers until golden and cooked through. Place each burger on a toasted brioche bun and spread with a little of the blueberry chutney on top before serving.

Make the blueberry chutney topping

Heat a saucepan over medium-high heat. Add olive oil to the saucepan and sauté the garlic and shallots until fragrant. Stir in fresh ginger, spices, blueberries, and coconut milk. Bring it to a boil and simmer until thickened. For me, it took 30 minutes or so to thicken enough to use a burger topping.

Why this Thai red curry shrimp burger with blueberry chutney works

This burger is all about contrast and harmony. The spicy, aromatic Thai red curry shrimp patty finds its match in the sweet-tart blueberry chutney. The sweetness and flavor of the blueberries in the chutney brings out the sweetness of the shrimp in the burger. The spices and shallots add a savory flavor to the chutney. They also bring an earthiness that pairs with the curry spices.

That is one juicy looking burger. It’s sitting on top of a brioche bun. I didn’t add any toppings to the burger. Feel free to add your choice of veggies to your burger. I was thinking a green onion slaw might be good, but nothing too powerful. Or maybe some crispy fried shallots on top would be good, too.

What does this Thai curry burger taste like?

The shrimp are tender and sweet. The spices from the Thai red curry sauce are definitely there! You can taste them. You can’t taste the coconut milk per se but you can taste the rich, creaminess it brings to this shrimp burger. These Thai red curry shrimp burgers are simply scrumptious. That’s all you need to know.

There you have it. This shrimp burger is a festive, inventive dish to make Thai National Day extra special. Packed with flavor, color, and a little creative adventure, this Thai red curry shrimp burger with blueberry chutney is sure to wow your guests and spark conversation. Happy cooking and happy Thai National Day!

4 burgers

Thai Red Curry Shrimp Burger with Blueberry Chutney

Prep Time: 10 minutes

Cook Time: 44 minutes

Total Time: 54 minutes

Thai Red Curry Shrimp Burger with Blueberry Chutney, as you can imagine, is packed with flavors! From the red curry sauce, the coconut milk, and cayenne in the burger to the blueberry sweet and savory chutney on top. It’s a packed mouthful of burger happiness.

5.0 Stars (1 Review)

Ingredients

For the burgers:

1 pound shrimp, peeled and cleaned
1/4 cup fresh bread crumbs
2 tablespoons coconut milk
3 tablespoons Thai red curry sauce
1/4 cup sliced green onions
1 teaspoon grated ginger
1/2 teaspoon grated garlic

For the chutney:

1/2 cup diced shallots
1 teaspoon minced garlic
1/2 teaspoon grated ginger
1/4 teaspoon each ground cardamom, cinnamon, allspice
3 cups fresh or frozen blueberries
1/2 cup coconut milk
4 brioche hamburger buns

Instructions

For the burgers:

Place the shrimp in the bowl of a food processor and pulse until coarsely chopped. Do not over process as the shrimp will become a paste. I pulsed mine about 7 times to get a good consistency.
Mix the bread crumbs with the next 5 ingredients (coconut milk through garlic). Fold in the shrimp until all ingredients are combined.
Form into four patties. Cover with plastic wrap and refrigerate until you’re ready to cook the burgers.

For the chutney:

Heat a saucepan over medium-high heat and sauté the shallots and garlic until fragrant; about 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to simmer and continue cooking until thickened; about 30 minutes to an hour.

Assemble the burgers:

Heat a skillet over medium-high heat. Add oil to coat the bottom of the pan and add the shrimp burgers. Cook 5 to 7 minutes per side depending on the thickness of your burgers. The burgers should be pink throughout and have a golden-brown color to the edges.
Place each burger on a lightly toasted brioche burger bun. Spread about 1 to 2 tablespoons of chutney over each burger and serve.

Celebrate Thai National Day!

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Apple Cheddar Chicken Burgers Are an Unexpected Game-Changer

Chris — Sun, 20 Oct 2024 10:00:00 +0000

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

If you’re craving a juicy chicken burger with a little sweet-and-savory twist, these apple cheddar chicken burgers. They are such a fun recipe to add to your weeknight dinner or backyard cookout lineup. The crisp apple keeps the patties tender. The sharp cheddar adds that melty, cozy flavor every good burger needs. Try serving them piled onto toasted buns with crispy buttermilk onion rings on the side and a creamy dill pickle dip for dunking. They turn this easy chicken burger recipe into a full, crave-worthy meal you’d find at a pricey burger joint.

This was the October burger challenge recipe. The October challenge included creating a burger with apples, squash, ancho chile pepper, and buttermilk. Yeah. It’s a motley assortment of ingredients. But, then again, they’re all a motley assortment of ingredients. That’s kind of the point of the group.

I was late posting it because I didn’t get the squash part of the challenge taken care of. Initially, I planned on making pumpkin buns. Me and bread don’t have such a great working relationship. I love to eat it but it hates when I try to make it. One of these days I will take a bread baking class and figure it all out. Or just decide that it’s a problem I want to solve and just keep trying until I figure it out.

Where do burgers come from?

Burgers are a staple in American cuisine and have been for decades. Their origins date back to the late 19th century. A doctor named Salisbury suggested people with digestive issues eat cooked ground beef patties. These “Salisbury steaks” became popular with other physicians.

While there are some controversies over who invented the hamburger, how it became popular is not controversial. The St. Louis World’s Fair in 1904 introduced this new fangled food. It became a popular choice for fast, satisfying meals. There was a slight dip in popularity with the publication of The Jungle which detailed the less than savory parts of meat packing during that time.

However, over the years, the burger has bounced back. It has even evolved to include a variety of proteins, from turkey and fish to meatless veggie patties. This makes for endless possibilities of flavor combinations. This evolution has led to unique flavor combinations like the apple cheddar chicken burger.

What does combining chicken and apples taste like?

Some cuisines pair apples and pork together. So, I thought why not apples and chicken? Chicken is light in flavor like pork. It makes a burger delicious especially if you include added moisture to the ground meat. That’s what makes the apples perfect for chicken; it adds moisture to the burger.

The sweetness of the apples also complements the savory chicken. This combination creates a delicious balance that tantalizes the taste buds and is a refreshing twist to the classic burger. This new flavor sensation is a a must-try combination for anyone looking to experience unique and delicious burger.

Ingredients for these apple cheddar chicken burgers

Ground chicken

Produce – apples, Vidalia onion, zucchini

Pantry ingredients – garlic powder, black pepper, ancho chile pepper powder, poultry seasoning, bread crumbs, hamburger buns

Dairy – buttermilk, cheddar cheese

Instructions to make this burger recipe

If you don’t have ground chicken you can easily make some by pulsing some chicken breasts or, in this case, chicken thighs. Pulse until the chicken a few times until it’s in large pieces. Add the apple, onion, and spices to the chicken mixture and pulse a few more times until the chicken is coarsely ground then put the mixture into a mixing bowl.

This burger has additional moisture from moistened breadcrumbs. Combine the breadcrumbs with the buttermilk and let them soak for 5 minutes before stirring in some shredded cheddar cheese. Fold this mixture into the chicken mixture making sure not to overmix everything. Form the chicken into 4 patties and refrigerate them until you’re ready to cook and serve the burger.

Preheat your grill to high heat and add the burgers, cooking 5o to 7 minutes on each side. Make sure to turn them a quarter turn halfway through the cooking time on each side. This creates those epic burger grill marks. When the burgers are almost done, put more shredded cheddar cheese on top and let the cheese melt. Remove the burgers to a plate and tent with foil to let them rest.

Tips for Cooking the Perfect Burger

When it comes to cooking the perfect burger, there are a few tips and tricks that can take your burger game to the next level. First, make sure your grill or skillet is preheated to the right temperature and that it’s coated with oil so the burgers don’t stick. Resist the urge to press down on the patties while they cook. It’s okay to press them right after putting them on the heat, but don’t press down as they’re cooking because this can cause the juices to escape and make for a dry burger.

Avoid flipping the burgers too frequently. This can prevent the burger from caramelizing which seals in the juices. Let them cook undisturbed for a few minutes on each side to develop a nice sear and lock in the flavor. Don’t overcook your burgers. If you’re not sure, check the temperature with a thermometer. These chicken burgers should be pulled at 165 because carryover cooking while they rest will bring it to 170 F.

How to Elevate Your Burger Experience

This burger already is elevated with the combination of apples and chicken all topped with homemade zucchini chips. But if you want to elevate it even more, try adding some caramelized onions, avocado slices, or spicy aioli. With the ancho chili powder, some guacamole or even a lime crema would be the perfect topping for this burger.

Try changing up the bun. A sweet brioche bun would highlight the sweetness of the apple. Or maybe a onion bun to bring out the Vidalia onions in the mixture. Or a fun pretzel bun that can stand up all the toppings of this burger. I’m always fond of potato buns for burgers because they have a denser texture which stands up to this burger. Another favorite of mine is a ciabatta bun like the one I used in this lamb burger.

What do apple cheddar chicken burgers taste like?

For those that say chicken burgers are dry I’m here to tell you these are not dry. The moistened breadcrumbs, the apples, and the onions make sure of that. They all combine for this sweet and savory flavor in your mouth that is just delicious. And I’m not a huge sweet and savory person. But these burgers were on the menu at least twice. They were that good.

The ancho chile pepper adds a nice little kick you’re not expecting. So does the Cabot seriously sharp Cheddar cheese. You don’t expect flecks of cheese throughout the burger like that. It does make for a rather intoxicating aroma as they’re cooking, though. Finally, the zucchini chips bring an earthiness to the burger you’re not quite expecting. And it doesn’t hurt that they’re microwave zucchini chips.

4 servings

Apple Cheddar Chicken Burgers

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 5 minutes

Total Time: 29 minutes

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

5.0 Stars (3 Reviews)

Ingredients

1 pound boneless, skinless chicken thighs, cut in 2 inch pieces
1/2 cup chopped Gala apple
1/3 cup chopped Vidalia onion
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon ancho chile pepper
1/4 teaspoon poultry seasoning
1/2 cup fresh bread crumbs
2 tablespoons buttermilk
2 cup Cabot Vermont Seriously Sharp Cheddar cheese, divided
1 large zucchini (at least 2 inches in diameter and 7 to 8 inches long)
4 hamburger buns
Toppings of choice

Instructions

In the bowl of a food processor, add the chicken and pulse a few times.
Add the apple and next five ingredients (Vidalia onion through poultry seasoning) to the chicken mixture. Pulse a few more times until it is coarsely ground. Put in a mixing bowl.
Combine the bread crumbs with the buttermilk and let sit for 5 minutes.
Using a spatula, fold in bread crumb mixture and 1 cup of the Cabot Vermont Seriously Sharp Cheddar cheese into the chicken mixture.
Form the mixture into 4 patties and refrigerate.
Slice the ends off the zucchini. Using a mandolin, slice the zucchini into 1/8-inch-thick rounds.
Spray a large microwave safe plate with cooking spray. Place one layer of the zucchini slices onto the plate.
Microwave on high 4 1/2 to 6 minutes (depending on the wattage of your microwave). Watch the zucchini carefully after the 4-minute mark to make sure they don’t burn.
Carefully remove the plate from the microwave and remove the zucchini slices to rack to cool. Repeat with remaining zucchini slices.
Preheat a grill on high heat.
Remove the burgers from the refrigerator and place on the grill. Cook on high heat 5 to 7 minutes per side or until the internal temperature reaches 160.
Using a jar lid, pile 1/4 cup cheese on top of the 4 burgers. Cover and let the cheese melt 1 to 2 minutes. Remove from heat and allow the burgers to rest.
While the burgers are resting, prepare the buns with your choice of toppings. I prefer mayonnaise, lettuce, tomatoes, and onions.
Place the burgers on the tops and top with the zucchini chips before serving.

Awesome Apple Recipes

Apple Cheddar Chicken Burgers from A Kitchen Hoor’s Adventures
Apple Fritter Bites from That Recipe
Caramel Apple Sago from Magical Ingredients
Cinnamon Fried Apples from Hezzi-D’s Recipe Box
How to Make Apple Pie Spice from Jen Around the World

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Sink Your Teeth Into a Carne Asada Burger with Chipotle Guacamole

Chris — Sun, 26 May 2024 10:00:00 +0000

Upgrade your next BBQ with this flavorful Carne Asada Burger with Chipotle Guacamole. Say goodbye to bland patties and hello to juicy and flavorful!

There’s nothing better than a burger for a cookout. Well, a good Southwest three bean salad makes a cookout great, too! I mean, you can have your barbecue chicken and marinated grilled skirt steak. They’re good, but there’s nothing like a juicy, delicious burger topped with lettuce, tomatoes, onions, mayo, and melted cheese that truly makes my stomach start to grumble.

With grilled BBQ chicken, you run the risk of running out of whatever color meat people like. And if your chicken looks as delicious as this recipe, you will run out! And there’s the barbecue sauce choice that could turn up noses. With steak, you can marinate it, but it’s still just steak. And no matter how long you marinate it, you can’t get that flavor all the way through the meat. With a burger, you can add seasoning to the ground beef and get flavor all throughout the patty. And this patty has all the flavors of delicious carne asada packed with garlic, onions, limes, and Latin seasonings like cumin, chili powder, and smoked paprika.

What is carne asada and carne guisada?

Carne asada is a marinated and char grilled meat that’s thinly sliced. Typically cuts of meat like skirt steak, flank steak, and flap steak are used. These cuts are usually more fibrous so carna asada is usually thinly sliced and served on its own with rice and beans. It can also be used in tacos and burritos. The marinade usually consists of jalapenos, garlic, cilantro, citrus juices like orange and lime, and cumin just to list a few.

Carne guisada is something completely different. It’s chunks of beef slowly cooked in a stew or rich gravy. It’s also sometimes served with rice and beans and tortillas. Sometimes this beef is used in burritos and enchiladas like carne asada, but this is one a few similarities between the two. The other being similar seasonings, but most Latin American cuisine has similar seasonings in there.

How do I keep my burgers from drying out?

With all the spices and flavors in these carne asada burgers you’re going to want to keep not only all those flavors inside, but make sure the burgers aren’t dry when they’re done. To keep your burgers from drying out, it’s important to choose the right meat blend and handle it with care during the cooking process.

Start by selecting ground beef that has a higher fat content like an 80/20 mix. The fat helps keep the meat juicy and flavorful. Avoid over-mixing or compacting the meat when forming the burger patties. It’s similar to baking. The more you beat the cookies or pastry the tougher they get. The same is with burgers. Overhanding can lead to a dense and dry texture. So be sure to gently shape the patties and create a slight indentation in the center to prevent them from puffing up during cooking.

When cooking the burgers be sure to use a medium-high to high heat. And whatever you do, DO NOT PRESS DOWN on the patties with a spatula. This just squeezes out all the juices you’ve worked to hard to maintain. Also, don’t overcook the burgers. You want to pull the burgers about five degrees shy of your desired internal temperature.

Allow the burgers to rest for a few minutes after cooking to allow the juices to redistribute throughout the meat, ensuring a juicy and delicious bite every time. This resting time includes carryover cooking which is why you want to pull them shy of your desired internal temperature.

How do you make traditional guacamole?

Guacamole is a classic Mexican dish made primarily of ripe avocados, which serve as the base for this creamy and flavorful spread. Other common ingredients in traditional guacamole include diced onions, chopped tomatoes, minced garlic, fresh cilantro, lime juice, and a pinch of salt. Some variations may also include jalapenos or other spicy peppers for an added kick. The key to a good guacamole is using ripe avocados and balancing the flavors of the other ingredients to create a harmonious blend of creamy, tangy, and savory notes.

Guacamole is traditionally prepared in a molcajete. That’s just the Latin name for a mortar and pestle. At least that’s how I see it in my book. The molcajete has a texture in the bottom while the mortar and pestle are usually smooth. This texture at the bottom allows you to crush the vegetables and other ingredients in the guacamole which provides a higher level of flavor than chopping alone. And with that higher level of flavor you’ll need fewer ingredients to make amazing guacamole.

How do you make the carne asada burger?

First, you have to make the patty mixture. Remember, be delicate when combining the ingredients. Think more about folding than mixing. So, you’ll fold in the beer, jalapeno, lime juice, taco seasoning, chili powder, cumin, smoked paprika, onion powder, and garlic salt. Yes, I know. Beer sounds weird, but it’s that elevated flavor I was looking for from my childhood when we marinated and made our own version of carne asada.

Form the patties and let them rest while you preheat your grill. I like to cook mine in the medium-high to high range. Or somewhere between the two. Sometimes when I cook them on too high of a heat they’re not cooked through enough for my liking. So, I aim for between the two.

When the grill is ready, put the burgers on. DO NOT PRESS THEM DOWN! Just put them on the grill and let them do their thing for about 3 to 5 minutes. Then rotate them about 45 degrees for those pretty grill marks we all love to see on perfectly cooked burgers. Carefully flip them over and repeat the process. Check the temperature with a thermometer before removing them from the grill. Stop 3 to 5 degrees short of your desired internal temperature, top them with your cheese, then put them on a plate to rest. You can tent them with foil to keep them warm.

How do you assemble the carne asada burgers with chipotle guacamole?

I like to toast the buns. This keeps the excess juices from making the bun soggy. So does a layer of mayonnaise. Or you can put a thin layer of guacamole on the bottom bun. The choice is yours. I am a total advocate of lettuce, tomato, and onion on a burger. And cheese, of course. Those go on top of mine. But put whatever you want on your burger. Roasted jalapenos, some Mexican street corn, or some queso fresco.

Now, about the cheese. I like to use sharp cheddar on my burgers. And sometimes an extra sharp yellow or white cheddar tops my burgers. But with this burger, you can try a Colby jack or pepper jack. Or try something different like a Oaxaca cheese or asadero cheese. Both of these should melt deliciously over your burgers.

Finally, make sure to spread a heaping amount of the chipotle guacamole on top of your burger. Yes, it will make eating the burger messy, but well worth all those napkins you’ll need. This burger is packed with flavors you’ll love and topped with a delicious guacamole you can’t resist.

Carne Asada Burger

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 22 minutes

Carne Asada Burger with Chipotl Guacamole is a flavor packed burger you're family will love. The burger has jalapeno and tons of Latin spices in there for one kicked up burger!

No Ratings

Ingredients

For the guacamole:

2 whole avocados (about 4 inches in length and producing roughly 1 1/2 to 2 cups avocado)
1/4 cup minced red onion
1/4 cup diced tomatoes
2 tablespoons fresh lime juice
1 tablespoon minced chipotle pepper
1 tablespoon minced jalapeno
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic salt! For the burgers:
1 1/2 pound lean ground beef
3 tablespoons beer
2 tablespoons minced jalapeno
1 tablespoon lime juice
1 tablespoon Fajita or Taco seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon black pepper

Remaining ingredients:

4 hamburger buns
Sliced tomatoes
6 ounces sliced cheese (I used American, but Cheddar or Monterey Jack would be good.)
Sliced sweet onion

Instructions

For the guacamole:

Mash the avocados with the chipotle pepper using a fork.
Stir in the remaining ingredients and refrigerate.

For the burgers:

Combine the burger with the remaining ingredients (beer through garlic salt).
Fold the ingredients until combined, being careful not to over mix the ground beef.
Preheat the grill to medium-high heat.
Form the burger mixture into 4 patties.
Grill on medium-high heat 3 minutes. Rotate the burgers 45 degrees for those pretty grill marks and grill an additional 3 minutes.
Turn the burgers over and repeat.
Place the cheese on top and cook 1 minute before removing from the grill.
Let the burgers rest while you prepare the buns.

Assemble the burgers:

Place a pattie on each of the 4 buns.
Place toppings of choice on the burger.
Top with the guacamole and serve with chili fries.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 757Total Fat 36gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 16gCholesterol 186mgSodium 2025mgCarbohydrates 44gFiber 6gSugar 12gProtein 63g

The post Sink Your Teeth Into a Carne Asada Burger with Chipotle Guacamole appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Elevate your burger game with the Chalupa Burger

Chris — Sun, 14 Apr 2024 10:00:00 +0000

Looking for a burger that’s anything but basic? Try the Chalupa Burger. It’s bold, flavorful and will take your taste buds on an adventure.

When I was a kid, Dad and I used to watch cooking shows every Saturday morning. If we weren’t watching cooking shows, then we were hitting the road and finding yard sales. We would learn new recipes and tricks on those cooking shows. And it was a great way for us to connect.

I still watch cooking shows. But I always watch those shows about weird food from around the world. And I watch those shows about local favorites. Hence this Chalupa Burger. I watched a show about San Antonio. It’s one of my fave cities. Every time I’ve been there, I’ve had a great time. And the food is AWESOME!

What food is San Antonio famous for?

Puffy tacos for one. They take the basic taco masa dough and flatten it like a tortilla. Then it’s deep fried until puffy. And at just the right moment, the taco is crimped with a spatula creating the fold that holds the taco ingredients.

Breakfast tacos are another dish that San Antonio is known for. I talked about breakfast tacos in this post. Since then, I’ve found an article that quotes a snippet from the El Paso Herald-Post. A gubernatorial candidate made it a point to eat them on a campaign stop in 1962. The quote reads that “he had tacos for breakfast and was greeted by a mariachi band from Matamoros” which, in my opinion, has the best tamales. So, I guess it’s still on the fence who created the breakfast taco.

And while San Antonio did not invent the tamale, they sure as heck make the second best that I’ve tasted. Or maybe I should say third best. I feel like I should give props to Pops for his tamales. Of course, it was after a few trips to San Antonio and other parts of the Texas where dad learned about making these gems. I just wish I had paid more attention when we were making them at home. I talk about my adventures in kitchen making tamales with the fam in this post.

There’s also the chalupa burger. I saw a snippet about this delicious burger on the aforementioned television show. It was all of about 5 minutes of the show maybe. But just the idea of a chalupa burger. All those Latin flavors on an American burger. Yum!

What is a chalupa burger?

It starts out with a tostada on the bottom. Refried beans goes top of the tostada that then gets topped with pico de gallo. Of course, mine doesn’t have cilantro, but feel free to add some to yours if you want. Yes. I’m one of those people.

A ground beef burger seasoned with taco seasoning and topped with melted Cheddar cheese tops the guacamole. On top of that is homemade fresh guacamole. All of this burger goodness has a brioche bun to wrap it all up. That hint of sweet tastes delicious with all the spicy and creamy goodness that is this chalupa burger.

Just look at all those layers of goodness. You can see the refried beans peeking out from the bottom. Of course, you can’t see the tostada. I made the tostada bun sized by using a large biscuit cutter. Then I popped them into the air fryer at 350 for 3 to 4 minutes per side. Watch them halfway through the flip to make sure they don’t get too brown. I did that with the first batch by accident.

The pico de gallo is simple. Just some tomatoes, onions, jalapenos, a little garlic salt, a sprinkling of chili powder and ground cumin. That sat in the fridge for several hours before I cooked up the burgers. Whatever was leftover went onto the tortilla chips. Along with the leftover guacamole.

What does the chalupa burger taste like?

I shocked the hubs the first time I made fresh, homemade guacamole. He thought the guacamole should be creamier than what I’m used to. I guess he never had homemade guacamole. But he loves the way I made guacamole! Just some mashed up avocado, lime juice, a little tomato, red onion, and jalapeno. Again, add cilantro here if you want. I do not want. But you already know that.

Then there’s the burger. It’s delicious ground beef burger mixed with my taco seasoning. Yes, I realize I have yet to share this recipe with y’all. Trust me. I will some day and when I do, I will come back and link the recipe to this one. But, for now, feel free to use your favorite taco seasoning or enchilada seasoning mix. Or just a regular ole burger seasoning mix. The choice is yours! Because it’s your burger.

Chalupa Burger

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

The Chalupa Burger layers a taco seasoned burger with a tostada, pico de gallo, Cheddar cheese, and guacamole. It’s the ultimate in Latin inspired hamburgers.

No Ratings

Ingredients

1 1/2 pounds ground beef
2 tablespoons taco seasoning
3 cups diced tomatoes, divided
2 cups diced avocado
1 1/2 cups diced red onion, divided
1/4 cup finely diced jalapeno, divided
3 tablespoons lime juice, divided
4 corn tortillas
1/2 cup refried beans
4 ounces sliced cheddar cheese
4 hamburger buns
Burger toppings of choice (lettuce, sliced tomatoes, sliced onions, etc.)

Instructions

Preheat grill to medium-high.
Fold the taco seasoning into the ground beef and form into 4 patties.
Combine 2 cups of the tomatoes with 1 cup of red onions, 2 tablespoons of finely diced jalapenos, and 1 1/2 tablespoons of lime juice in a medium bowl.
Stir to combine and refrigerate.
Coarsely mash the avocados in a medium mixing bowl.
Stir in the rest of the tomatoes, onions, jalapenos, and lime juice and refrigerate.
Cook the corn tortillas in the air fryer at 350 for 3 to 4 minutes per side or until brown and crispy.
Season the burgers with salt and pepper and grill on medium-high heat 4 to 5 minutes, turn and grill an additional 4 to 5 minutes or until the burgers reach 160 F internal temperature.
Remove the burgers and top with the cheese. Rest 5 minutes.
Spread 2 tablespoons of refried beans on top of each of the tostadas.
Place the tostadas on top of the bottom bun.
Spread some of the pico de gallo on top of the beans.
Top with a burger and some of the guacamole before placing the topping with the other bun and serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1144Total Fat 62gSaturated Fat 22gTrans Fat 2gUnsaturated Fat 33gCholesterol 210mgSodium 1413mgCarbohydrates 75gFiber 15gSugar 13gProtein 73g

Take Out Recipes

Beef and Broccoli from Hezzi-D’s Recipe Box
Chalupa Burger from A Kitchen Hoor’s Adventures
Chicken Tikka Masala from That Recipe
El Pollo Loco Chicken Tortilla Soup (Copycat) from Karen’s Kitchen Stories
Golden Carolina BBQ Chicken Tenders (Cracker Barrel Copycat) from Palatable Pastime

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The Chalupa Burger layers a taco seasoned burger with a tostada, pico de gallo, Cheddar cheese, and guacamole. It’s the ultimate in Latin inspired hamburgers.

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The post Elevate your burger game with the Chalupa Burger appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Carolina Chicken Burgers have TONS of flavor

Chris — Wed, 17 May 2023 10:00:00 +0000

Carolina Chicken Burgers have all the flavors of delicious Carolina mustard barbecue sauce in the burger. It’s a deliciously mustard kick to a regular chicken burger.

I had this on the menu since last year for burger month. But I just never got around to making it. Probably because it’s a chicken burger and I’m not sure how the hubs would respond to it. But, I he did eat one of the burgers. Even when I thought he wouldn’t.

His schedule has been crazy lately. It’s inventory season. That never bodes well for normal life. It means long hours and rarely getting to see each other. Like this week. I will see him tomorrow because he switched his days off, but I haven’t seen him since Monday morning and won’t see him until I get home tonight.

What’s in Carolina barbecue sauce?

Well, that depends on what Carolina you’re talking about. There’s the North Carolina sauce vinegar-based sauce. It’s based on cider vinegar and spices. It’s mopped on the meat as it’s cooked. And, of course, soused with it after the meat cooks. It’s delicious and spicy and unlike any other barbecue sauce you can think of. There are no tomato products in it at all which makes the sauce more like a hot sauce then a tomato-based barbecue sauce.

This Carolina chicken burger is based on the South Carolina barbecue sauce. Sometimes referred to as gold sauce, it’s another different kind of barbecue sauce. This sauce does have tomato paste in there, but not much. It’s more mustard and seasonings based with a spicy kick.

What’s in Carolina Chicken Burgers?

Ground chicken, of course. Yellow mustard, of course. Then there’s a little vinegar, ketchup, hot sauce, and Worcestershire sauce. Spices like garlic and onion powder, cayenne, and crushed red pepper. There’s dry mustard and smoked paprika to round out all the flavors. Oh, and a touch of sugar to offset some of the vinegar flavor. No, it’s not sweet but it has a sweet and sour tang to it just like that Carolina barbecue sauce has.

As far as toppings go, I kept mine to a minimum. There’s cheese on there, of course. You can’t have a burger without cheese. At least I can’t. I used pepper jack cheese to kick up the spice a bit. I think an extra sharp cheddar would be good for this burger, too. Or something creamy like a Colby jack. Then I added some lettuce, mayonnaise, and some thinly sliced red onion. Feel free to add tomatoes or even a little dash of cole slaw to it. I served mine with broccoli slaw that goes live on Friday. So stay tuned for that.

How do you make a Carolina Chicken Burger?

That’s the easy part. Just dump everything in a bowl and fold it all together. I say fold because you don’t want to overmix the ground chicken. Use kid gloves with it so it doesn’t become a hockey puck. No one wants to eat a hockey puck. That’s just not appealing.

Of course, when I made this recipe, I used 1 pound of ground chicken. That made for some thin burgers. As you can see. I’ve upped the dose on this recipe to 2 pounds to make a nice hefty burger for your family and friends. There’s plenty of seasoning in there to accommodate 2 pounds of chicken. But feel free to kick it up with more if you want.

Then it’s just a matter of throwing them on the grill to cook. And these will cook up quickly. Mine on a medium heat was about 6 to 7 minutes per side. If your burgers are a little thicker on a medium-high heat it should be about the same. Just make sure the internal temperature reaches at least 160 F before you pull them from the grill. Then let them rest and they should come to 165 which is the ideal temperature for chicken.

Now, when I grill burgers, I flip them twice. The second time is when I put the cheese on, then I pull them from the grill and let them rest. That way the cheese doesn’t melt all over the grill and stays on the burger. It’s just how I do it. But you do you!

I think chicken burgers would make a great smash burger. Because the meat is softer than ground beef and ground pork. I might have to try to make these into smashburgers at some point. A double stack so I can get all the delicious Carolina chicken burger flavor. Oh, and double the cheese. That’s always a good thing.

What do Carolina Chicken Burgers taste like?

Tangy with a hint of sweet and spice. You can definitely taste the mustard in there. And the vinegar with the hint of sugar. Then you get the smokiness from the smoked paprika and the heat from the cayenne and crushed red pepper. I like putting both in there. The cayenne is throughout the burger and the crushed red pepper leaves pockets of heat to nibble on.

What do you serve with Carolina Chicken burgers?

Like I said, I served mine with a coleslaw. It’s a broccoli chipotle slaw. Don’t worry! You won’t have to wait too long for that recipe. It’ll be here on Friday. And it is so delicious! I love the smoky flavor in there. It pairs nicely with the smoky and spicy of this burger.

I would go with sweet potato fries if I was making fries. I think the sweetness would offset the smoke and spice of this burger nicely. And please don’t top them with cinnamon and sugar. That’s just gross. Sweet potatoes taste amazing without all that sweet crap on top.

Taking the southern route, I’d whip up a batch of my pimento cheese macaroni salad. It’s all creamy and delicious with some sweet red peppers and kick of green olives. Or my kicked up coleslaw! That has some jalapenos in there. And the hubs says that’s the best slaw I’ve made to date. Finally, you go a completely different route and make my kimchi coleslaw. That’s totally different, but has a spicy kick you’ll enjoy with this burger.

Carolina Chicken Burgers

Cook Time: 12 minutes

Total Time: 12 minutes

Carolina Chicken Burgers have all the flavors of delicious Carolina mustard barbecue sauce in the burger. It’s a deliciously mustard kick to a regular chicken burger.

No Ratings

Ingredients

2 pounds ground chicken
2 tablespoons yellow mustard
1 tablespoon cider vinegar
1 teaspoon ketchup
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
pinch crushed red pepper
pinch cayenne pepper

Instructions

Combine all the ingredients in a mixing bowl. Fold the mixture together until combined.
Form 4 patties and grill 4 minutes, turn 45 degrees, and cook for an additional 2 minutes. Flip the burgers and repeat.
Top with pepper jack cheese, lettuce, onion, and mayonnaise before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 444Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 243mgSodium 353mgCarbohydrates 3gFiber 1gSugar 2gProtein 53g

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Wednesday’s #BBQWeek Recipes

Blueberry Chipotle Grilled Flank Steak from Karen’s Kitchen Stories
Carolina Chicken Burgers from A Kitchen Hoor’s Adventures
Coca-Cola Baked Beans from Palatable Pastime

The post Carolina Chicken Burgers have TONS of flavor appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Pizza Burger Bomb is layered with pizza flavors

Chris — Sun, 14 May 2023 10:00:00 +0000

This Pizza Burger Bomb combines a fun dinner roll with a delicious hamburger. A seared burger gets a topping of pizza sauce, pepperoni, and cheese and a wrapping of delicious pizza dough for a fun twist on a burger.

May is burger month. I used to participate in a a Facebook event for this ever popular food holiday month. I’ve made some killer burgers in the past few years. However, it has dwindled, as most things have since the pandemic. People have pivoted to other ways to create revenue. And I get that. I just focus on my day job since I can’t make this blog make that much money. It’s also World Baking Day. Where we celebrate everything that is baked. Like these pizza burger bombs.

What is a bread bomb?

Okay, there are two schools of thought on this one. One involves using bread as a bait for fish. That is not what the pizza burger bombs are about. But I do remember, as a kid, making some bait for bottom feeders that may or may not have involved using bread. And some other smelly stuff I won’t talk about in this post.

For this post, we’re talking about wrapping a bit of bread around a filling, predominately cheese. I feel like these are actually just a version of a bierocks, but don’t quote me on that. I mean, they look and sounds similar right? Just without the ground meat in there? You see it don’t you?

Then there’s the resurrection rolls, but those are sweet. That’s what you put a marshmallow and some sugar and cinnamon and wrap it in bread. They’re called resurrection rolls because the marshmallows basically disappear. Sort of like the empty tomb of Christ after the resurrection. So much of food is religious in nature. It’s very interesting to read the stories sometimes.

But these pizza burger bombs are not religious in nature. And I wasn’t even thinking of bierocks when I made them. I was thinking of a burger Wellington. There’s recipes for poor man’s wellington and it made of think of those cheesy bread bombs and a burger wellington. Why not make a pizza wrapped burger wellington? So, that’s pretty much what I did.

I didn’t want to just copy a wellington in a pizza crust. I wanted to make this pizza burger bomb bring home the whole pizza and burger experience. And that’s pretty much what I did. And, as luck would have it, I created a way to eat a burger on the go and not have to deal with the biting the wrapper. Because you eat the wrapper!

What is in a pizza burger bomb?

I made a homemade pizza crust. I usually fail at this. I’ve been trying to make more recipes with my sourdough starter to strengthen it and to really start the journey or baking better bread. It started with some pizza dough. Then it went to sourdough English muffins. Which I’ve been LOVING! I make these killer breakfast sandwiches with them to take to work. So good!!

The pizza dough is hit or miss for me. I need to learn how to read the dough as to when it’s ready for baking. Which, for me, starts with less flour than I think I need to start with. I’ve learned that I added too much at the start. I’m trying not to do this.

No. That doesn’t really tell you what’s in these pizza burger bombs other than it starts with sourdough starter pizza dough. And it has a juicy burger in the middle. A burger that is packed with delicious Italian seasoning and topped with pizza sauce and cheese before being wrapped in said pizza dough.

I knew cooking the burger in the dough wasn’t a viable option. It would need to be in the oven way longer than I wanted it to. And would cook the dough way more than I wanted it to. So, I opted to brown the burgers in a pan before wrapping in the pizza dough. Sort of like you do with Wellington. Which is another version of this recipe I plan on making, but not until later.

How do you make pizza burger bombs?

I started making the dough. Because that takes time for proofing or rising. Whatever word you use for it. Then it has to proof again after the initial proof and you’re getting ready to wrap the burger. Dough takes time. A good dough takes longer because in order to develop the depth of flavor you have to proof and proof and proof. Or proof overnight for delicious flavor. The longer dough proofs, the more complex the flavor.

Then there’s the burger. I wanted to make sure the burger had as much flavor as it could. Italian seasoning is in there. Pizza seasoning is in there along with garlic salt and pepper. Garlic salt is my go to instead of regular salt. There’s just so much more flavor in it than regular salt.

What do pizza burger bombs taste like?

They are so good! Like, better than I imagined them to taste good. The pizza dough is flavorful and delicious. There’s cheese on top which makes them even more delicious. The burger is packed with spices and flavors. Not to mention it’s topped with sauce and cheese before it’s wrapped in the pizza dough. So, it’s like flavor on top of sauce and cheese on top of flavor with sauce and cheese. Oh, and pizza dough. Because all things pizza tastes delicious to me!

Browning the burger not only makes it finish cooking in the oven it also adds some flavor. Searing the meat adds that delicious caramelization on the outside and locks all the flavors on the inside. And it helps the burger cook. I like my burgers to be on the medium side as opposed to the well done that some people like for their burgers.

All this deliciousness is wrapped into the pizza dough and baked until done. You can easily insert a thermometer into the center of the burger to check its temperature. If you want yours well done, then pull it out of the oven at 155 F. For medium rare cook until 125 F, medium cook until 135 F, and medium well 145 F.

All meat must rest. All meat. This allows the juices to return to the meat. If you cut into these pizza burger bombs too soon, the juices can run out and make the burger dry. The same is true for a regular burger. Or a regular wellington. Or a regular steak, chop, or breast. So, don’t skip the resting time for these pizza burger bombs.

Pizza Burger Bomb

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours

This Pizza Burger Bomb combines a fun dinner roll with a delicious hamburger. A seared burger gets a topping of pizza sauce, pepperoni, and cheese and a wrapping if delicious pizza dough for a bun twist on a burger.

No Ratings

Ingredients

For the dough:

1 cup warm water
2 teaspoons yeast
1 tablespoon sugar
1 cup 50% hydration sourdough starter
3 to 4 cups bread flour
1 tablespoon olive oil
1 1/2 teaspoons salt

For the burgers:

1/2 pound ground beef
2 teaspoons Italian seasoning
1 teaspoon pizza seasoning
1 teaspoon garlic salt
1/2 teaspoon black pepper
12 ounces sliced Mozzarella cheese
3 ounces sliced pepperoni
1/2 cup pizza sauce

Instructions

Combine the water with the yeast and the sugar in the bowl of a stand mixer.
Allow it to bloom until frothy; approximately 3 to 5 minutes.
Add the remaining ingredients and stir with the dough hook until combined.
Set the mixer to medium speed and continue to stir until the dough forms a ball.
Knead on medium for 5 to 7 minutes or until the dough passes the windowpane test. You can stretch it thin enough to see light through it and it doesn’t tear.
If it doesn’t pass the windowpane test, then continue to knead at 5 minutes intervals until it does.
Allow the dough to rise in a warm place for one hour.
At this point you can refrigerate the dough or use it immediately.
Preheat oven to 425.
Divide the dough half and reserve one half for another use.
Working with the second half, divide the dough into 2 pieces.
Stretch or roll the dough out to about 10 inches round. Cover with a clean towel and allow to rest.
Fold the Italian and pizza seasoning into the ground beef along with the garlic salt and black pepper.
Form the beef into 2 patties and brown on both sides 2 to 3 minutes.
Place on slice of cheese in the center of one of the rounds.
Layer half the pepperoni slices on top of the cheese and drizzle with 2 tablespoons of pizza sauce.
Place the other slice of cheese on top.
Carefully place the burger in the center and fold up the sides to wrap the burger in the dough.
Pinch the edges of the dough to form a seal.
Repeat these steps to make a second pizza burger bomb.
Bake at 425 for 20 to 25 minutes or until the crust is golden and crispy.
Spread 2 tablespoons of sauce on top of each of the burger bombs.
Top with 2 slices of cheese and bake an additional 5 to 10 minutes or until the cheese is melted and bubble.
Cool 5 to 10 minutes before slicing and serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 4359Total Fat 100gSaturated Fat 41gTrans Fat 2gUnsaturated Fat 46gCholesterol 277mgSodium 4668mgCarbohydrates 662gFiber 27gSugar 13gProtein 186g

I didn't use all the sauce or the dough. I highly doubt this is accurate.

All About Baking

Candied Ginger Orange Scones from Blogghetti
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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post This Pizza Burger Bomb is layered with pizza flavors appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Truffle Smashburger

Chris — Sun, 22 May 2022 10:00:00 +0000

Truffle Smashburgers are quick and easy to whip up any time. The American classic gets glammed up with truffle Cheddar cheese.

This truffle smashburger is what happens when comfort food gets a little dressed up and completely steals the show. Imagine tasting deeply caramelized edges, juicy beef, melty cheese, and that rich, earthy hit of truffle in every bite. Add creamy country potato salad or cravable chili cheese fries to the plate, and you’ve got a crave-worthy spread that feels playful, indulgent, and seriously delicious.

Ever since I received a dual burger griddle pan, I’ve been making Smashburgers for a quick and easy dinner. I mean, there’s nothing like quick cooked burgers topped with cheese to end a busy day on a good note. Since they’re so thin you can easily make a double stack and not feel guilty.

What is a Smashburger?

It’s a method of cooking a burger on a hit griddle. A ball of seasoned meat is smashed onto the griddle with a spatula pressing it super thin. This makes for a deliciously seared burger that cooks quickly.

There’s some debate on when and where the concept originated. There’s the standard story that 2 guys, one from Quiznos and one who created the stuffed crust pizza concept, bought a Denver based restaurant and used it for their test pilot of a Smashburgers.

Then there’s the guy in Pikeville, Kentucky that claims his restaurant invented the Smashburger concept over 50 years ago. Some of the kitchen staff said they could cook the beef quickly and easily with a large can that smashed the meat onto the griddle.

At this point, I don’t really know who invented the Smashburger. I just know that they’re super delicious. The Smashburger is also super quick since it’s pressed as thin as you can get it on the griddle. For me that’s about 1/4” thick. Which means it cooks up in just a couple of minutes per side.

What does a Truffle Smashburger taste like?

I wanted to kick up the Smashburger. And since it’s just meat and cheese that just leaves meat and cheese to elevate. I could have gone the wagyu route, but I didn’t. I wanted to kick the Smashburger up with the cheese.

I thought of brie, but that’s a super melty cheese. And then I was wandering around my local grocery store and stumbled on a truffle goat cheese. Board Head brand has a semi hard goat cheese that has truffle flakes in there. I brought home and made a mac and cheese that was out of this world.

I went back to the store to pick up more cheese for the burger. As I was perusing the cheese counter I stumbled on this other truffle cheese. It’s a Gruyere and Cheddar blend that has Italian truffle accents. I bought it on a whim and brought it home to try.

Y’all, this is the perfect cheese for these burgers. It melts like Cheddar. It has a sharp taste like Gruyere. And it has that deliciously rich truffle flavor. Making these Truffle Smashburgers a kicked up burger your family will love!

Truffle Smashburger

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Truffle Smashburgers are quick and easy to whip up any time. The American classic gets glammed up with truffle Cheddar cheese.

No Ratings

Ingredients

1 1/2 pounds ground beef
2 teaspoons garlic salt
1 teapsoon black pepper
4 ounces sliced Cheddar Gruyere with Black Truffle
4 hamburger buns
Hamburger toppings of choice (sliced tomatoes and onions, lettuce, pickles, etc.)

Instructions

Form the ground beef into patties.
Sprinkle with the garlic salt and black pepper.
Cook on a medium-high grill 4 to 5 minutes then flip the burgers and cook an additional 4 to 5 minutes or until the internal temperature reaches 160.
Flip the burgers again and place the cheese on top.
Allow the burgers to rest.
Toast the buns before assembling your burgers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 957Total Fat 56gSaturated Fat 25gTrans Fat 2gUnsaturated Fat 25gCholesterol 240mgSodium 1754mgCarbohydrates 35gFiber 1gSugar 3gProtein 74g

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Photo Credit: magical-ingredients.com

This is a copycat recipe for Panera Bread's spring special strawberry poppy seed salad. This is a delicious salad and a vegan one too! This salad is also easy to prepare and is a crowd pleaser.

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

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Barbecued Pork Burgers

Chris — Mon, 09 May 2022 10:00:00 +0000

Barbecued Pork Burgers not only have barbecue sauce, but also a Smoky Honey seasoning bland that makes them smoky and sweet. The seasoning sprinkled on top caramelizes on the grill to make the burgers even more delicious!

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

It’s #BBQWeek!! Me and my blogging friends got together to share some backyard barbecue worthy recipes for you to enjoy this grilling season! Yes, I know Memorial Day is a few weeks from now, but we wanted y’all to be prepared for the grilling seasoning. Because I have a sneaking suspicion that more people will get together this summer than in the past two. Call it a hunch.

A few weeks ago, a PR company contacted me about some samples for some grilling recipes. Of course, I enjoy a sample as much as the next blogger, but these samples seemed line up with #BBQWeek. So, I thought, “Hey! Why not? It never hurts to ask, right?” And that’s just what I did. I asked Rainier Foods if they had any interest in being a sponsor for #BBQWeek.

And, guess what? THEY DID!

Rainier Foods sent a generous four bottles of seasoning to those bloggers who wanted to use their products for #BBQWeek recipes. I was pleasantly surprised with their generosity. And with the flavoring of these seasonings and rubs! They’re super delicious. I can’t wait until y’all read about the Hawaiian Ham Kabobs. I’m still drooling over them to this day!

Rainier Foods is, you guess it, in the Pacific Northwest. They source quality herbs and spices for their seasonings and rubs. I love that their a family-owned company that prides themselves on providing the best seasonings and rubs possible. Oh, and they donate to the Washington National Park Fund, too. Just saying.

I made a few suggestions of flavors people might be interested in for this event. They were flavors I was interested in and thought others would be, too. For me, it’s all about the sweet, the spice, and the essentials for grilling rubs and seasonings. Oh, and the interesting. But I must wait to tell you about the interesting.

What are some tips for making the best burgers?

This is something I grapple with all the time. I usually fail at making burger patties. I just can’t seem to form them well, so they stay together when they’re grilled. Especially when I have mix ins to the burger mix. So, how do you make a good burger patty?

First, start with fresh meat. I know this seems like a no brainer, but don’t let the meat sit in the drawer for more than a day or two. After that, it just starts to taste interesting. I’ll leave it at that. Some of you are nodding. You know what I’m talking about. Not that it tastes bad, but just tastes not fresh.

Do not, I repeat DO NOT, over mix your ground meat. For me it was interesting combining the ground pork which is softer with the ground beef which is a harder grind. Having the two come together and not have flecks of ground beef in the ground pork was a bit of a challenge. But nothing I couldn’t overcome.

The trick is to treat the meat mixture like egg whites in a cake. You must gently fold the ingredients together. The more you handle the meat, the tougher your burger will be. So, be gentle with the meat and fold the mix ins gently into the ground meat.

When I form patties, I make sure they’re even thickness except in the center. I put a dimple in the center of the burger. It tends to swell up when it hits the grill if you don’t. So, putting a dimple in the center of the patty ensures that it will cook fairly evenly on the grill or the skillet.

Yes, I added an egg to my burger mix!

Hear me out on this one. The pork is a loose ground meat. The beef is a tighter ground beef. The barbecue sauce can make the mixture a little on the runny side. Adding an egg can bring everything together. It is a binder. Which we all know from making meatballs or meatloaf.

Yes, I know. Those things usually have more mixed in ingredients than a burger but adding mix ins to a burger can be challenging. Especially if you plan on grilling that burger. Adding just one egg is the perfect amount of a binder keeping the meat together and keeping it moist. Yes. I’m sure there will be backlash to this, but I did it, and it made my burgers delicious, moist, and kept them from falling apart when I cooked them.

How do you grill the perfect burger?

After mixing the meat mixture and forming the patties, you should chill! The burgers that is. Burgers are best when grilled cold unlike steaks or other meats that like to be at somewhat room temperature. This helps the burgers stay together and as juicy as possible. The cold fat in the ground meat doesn’t melt as fast as room temperature fat. So, chill those burgers!

Make sure your grill is clean and well oiled. Nothing is more frustrating than having charred parts of the other night’s dinner on your burgers. And having them stick to the grates so they don’t flip easily! When the burger sticks to the grates it’s so frustrating trying to turn them over. Just oil the grates already!

Make sure to seasoning the outside of the meat. I added some of the seasoning mix to the inside of the burger mix. But I also made sure to sprinkle the outside of the burgers with the seasoning mix, too. This made the burgers full of flavor inside and out. And allowed for a deliciously sweet crust to form on the outside of the burgers from the rub.

Cooking the burgers over a high heat makes for a quick sear and juicy burger. It makes that crust form on the outside sealing in all the juices and flavors in the meat. And don’t even think about pressing those burgers while they’re cooking. When you first put them on the grill, you can press them down a little bit. And when you flip them over you can press them a little bit. But that’s it! If you keep pressing them, you’re just squeezing out all the juices making your burgers dry.

What do Barbecued Pork Burgers taste like?

Y’all these Barbecued Pork Burgers are some delicious burgers! Depending on the barbecue sauce you use, it could be anywhere from sweet to smoky to spicy. These are sweet and smoky. Not just because of the Smoky Sweet Rainier Foods seasoning, but also from the barbecue sauce. I had a nice honey barbecue sauce that was so delicious. And combined with the Smoky Sweet seasoning made for a delicious burger.

The combination of the ground pork and ground beef make deliciously moist Barbecued Pork Burgers. This combined with the barbecue sauce and the egg adds moisture and flavor to this burger. Then there’s the crust created by a sprinkling of the Smoky Sweet seasoning on the outside of the burgers. I know that burgers and sweet are usually not in the same sentence, but with the barbecue sauce in the background, it totally works! Top it with a sharp cheddar and you can round out all the delicious burger flavors.

Barbecued Pork Burgers

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Barbecued Pork Burgers not only have barbecue sauce, but also a Smoky Honey seasoning bland that makes them smoky and sweet. #BBQWeek

No Ratings

Ingredients

3/4 pound ground pork
1/2 pound ground beef
1 large egg
1/4 cup barbecue sauce, divided
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
3 tablespoons Smoky Honey seasoning, divided
4 hamburger buns
3 ounces sliced sharp cheddar cheese (4 slices)
2 tablespoons mayonnaise
Sliced onions and tomatoes, lettuce, and other burger toppings of choice

Instructions

Preheat grill to medium high.
Combine the ground pork with next 5 ingredients (ground beef through black pepper) and 2 tablespoons of the Smoky Honey seasoning
Using your hands, fold the mixture until combined.
Form into 4 patties.
Sprinkle the remaining Smoky Honey seasoning on the burgers.
Grill on medium-high heat for 6 to 8 minutes then flip and cook an additional 5 to 7 minutes or until the internal temperature reaches 155.
Remove from the grill and top with the cheese. Tent with foil to allow the burgers to rest and the cheese to melt.
Combine the mayonnaise with 1 tablespoon of barbecue sauce and stir until combined.
Toast the buns and spread each with the mayonnaise mixture.
Place the burger on the bottom and drizzle the remaining barbecue sauce over the burgers before placing the toppings of choice on the burger.
Serve with kimchi slaw and macaroni salad

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 921Total Fat 50gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 26gCholesterol 231mgSodium 1219mgCarbohydrates 59gFiber 2gSugar 24gProtein 58g

Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!

Intensity Academy Saucy Queen Prize Package

The Intensity Academy Saucy Queen has competed in the fiery food industry for over 15 years. Her all-natural gourmet hot sauces have more than 55 national awards. In 2019, the Saucy Queen earned the Tampa Bay Businesswoman of the Year in Manufacturing, Business Leader’s Woman Extraordinaire and Working Women of Tampa Bay’s! Not only does she sell amazing sauces, spice mixes, and dips, but she has anchored her career in service and non-profit organizations and helping local companies take their products from recipe to store shelves.

A prize package of 4 popular sauces:

Carrot Karma – A mild hot sauce made from a blend of carrots, habaneros, and a touch of lime.
Garlic Goodness – An essential garlic hot sauce! Each batch contains over 100 pounds of slow roasted garlic.
Honey Hype – A blend of crystalized honey natural rub. The crystalized honey melts perfectly over meats and veggies.
Chai Sweet Chili – A light sauce made with peppers and organic Chai tea that won the 2012 Golden Chile award.

Rainier Foods Prize Package

Life’s too short for boring food, spice it up with Rainier Foods. Rainier Foods is a family company located in the shadow of Mt. Rainier. They have a dedication to provide premium quality food products. Rainier Foods can source the best ingredients available to help you create delicious meals which sets them apart from other companies. All their products are made locally ensuring their products are the best that the Pacific Northwest has to offer. A portion of all sales are donated to the Washington National Park Fund.

A prize package of a meat thermometer and trio of spice mixes:

Meater+ wire-free meat thermometer – monitor your cooking from a phone or tablet. Monitors internal and ambient temperature at the same time.
The Essentials Seasoning – Salt, garlic, and pepper are the essentials of most seasonings. Three different types of sea salt blend with garlic and pepper in this delicious seasoning.
Smoky Honey Seasoning & Rub – Made with Pacific Northwest clover honey, Cherrywood Smoked Sea Salt, and Smoked Paprika. This seasoning blend creates a deliciously sticky and sweet flavor on anything you grill.
Gochu (Go-Choo) Seasoning & Rub – Gochugaru Chilis combine with sea salt and pepper along with a few other spices makes this blend unique adding an unmatchable flavor profile to everything you cook.

Monday #BBQWeek Recipes

Starters and Sides

Bacon Cheddar Jalapenos from Jolene’s Recipe Journal
Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen’s Kitchen Stories
Spicy Hummus Dip from Art of Natural Living

Main Dishes

Barbecued Pork Burgers from A Kitchen Hoor’s Adventures
Beef Kafta from A Day in the Life on the Farm
Chai Teriyaki Shrimp Salad from Cindy’s Recipes and Writings
Grilled Glazed Blackberry Chicken from Blogghetti
Grilled Zesty Greek Chicken from Cheese Curd In Paradise
Margarita Grilled Shrimp from Jen Around the World
Smoked Burgers with Spicy Garlic Aioli from The Spiffy Cookie
Southwestern Chicken Skewers from The Freshman Cook
Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D’s Books and Cooks

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French Onion Soup Burger

Chris — Sun, 30 May 2021 10:00:00 +0000

The caramelized onions make this French Onion Soup Burger over the top. It’s a labor of love but makes for one killer burger.

I love French onion soup. The sweet onions, the slightly salty beef broth, crouton, and of course cheese is a bowl of comfort that I love. It’s also a way I judge restaurants. Some use burgers, other use salads. I use French onion soup. If you can make a delicious French onion soup, then you’ve got my vote.

As you know, I like to find out where food or recipes come from. And with this one, it truly does come from France. However, it’s a bit up in the air as to how this soup came about. There are almost always opposing stories to some of the most famous dishes we eat.

How was French onion soup invented?

Well, one story claims that after a day of hunting, King Louis XV either came home from hunting or hosted a party at a hunting lodge. Even that has differing opinions depending on what you read. Either way, the pantry was quite bare and he found some butter, onions, and champagne. Go figure!

Now, onion soups have been around for quite a while before that. Going back to the Roman times, in fact. But since onions were nothing special to write home about, onion soup was more lower class than royalty in nature. Onions were readily available and in abundance.

The second version of the story is less decorated. Stanislas Leszczynski was the Duke of Lorraine. He apparently tasted some onion soup at an inn in the Champagne region. He fell in love with the soup and insisted they tell him how to make it. Of course, neither of these version has the epic cheese topping that we’re all so used it.

Where did the cheesy top come from?

The gratinée topping hails from Les Halles region. The chefs there took this simple peasant dish and elevated with a little crouton and cheese no top. This transcended gratinée the dish and class distinctions. Meaning, everyone could afford a little of the decadence of the gratinée on top of the soup.

The working class ate French onion soup for essentially any meal. But it was also served to those late-night cabaret patrons with a pounding headache. Seen as a bit of a hangover cure, French onion soup was popular with the elite back in the day. Not sure it has the same claim to fame as such now. Who knows?

How did French onion soup become popular in the US?

Fast forward to the 1960’s where French cuisine was all the rage. And that is how the French onion soup took off in the States. Of course, anything that tastes as amazing as French onion soup would easily be a hit here in the US. Not to mention its simple ingredients and hearty flavor.

As you can see from the various French onion soup products on the market today, it is still as popular today. I’d say more so now than back in the 60’s or even as far back as it’s creation in France. Dip and soup mixes are readily available in any grocery store. There’s even canned versions of the soup you can heat and eat.

What does the French Onion Soup Burger taste like?

This French onion soup burger has those sweet caramelized onions inside and on top of the burger. There is Gruyere cheese in both places as well. The secret to this burger is the dip mix folded into the ground beef. It adds just another layer of French onion soup flavor you’re not expecting.

I had contemplated putting a crouton under the burger to catch all those delicious juices. But I just did not get around to doing that. By all means, you should do that. The butter and juices from the caramelized onion combined with the juice from the burger are delicious. And I wouldn’t want to waste any of it.

I mean, just look at all that cheese oozing from the burger! Obviously, I didn’t seal the patties together very well on this one. I am still working on my technique with stuffed burgers. But that doesn’t make them taste any less delicious. It just makes them messier to eat.

So while this burger isn’t as over the top piled high with crap as some of the other burgers I’ve made. And definitely not as stacked compared to some of the other burgers shared this month. However, this one packs a flavor punch you’re going to love. French onion soup burger has all the flavors of the soup but in fun and delicious burger.

French Onion Soup Burger

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

The caramelized onions make this French Onion Soup Burger over the top. It's a labor of love but makes for one killer burger.

No Ratings

Ingredients

4 tablespoons butter
4 cups thinly sliced onions
8 ounces ground beef
1 ounce French onion soup mix
3 ounces sliced Gruyere cheese
2 ounces shredded Gruyere cheese
2 hamburger buns

Instructions

Heat a large skillet over medium-high heat. Add the butter and swirl until melted.
Cook the onions, stirring occasionally, until golden brown and caramelized. Add a few tablespoons of water as needed to keep the onions from getting dry.
Fold the French onion soup mix into the ground beef.
Form 4 thin patties out of the ground beef.
Place 1 tablespoon of the onions in the center of one of the patties and top with half of the shredded Gruyere cheese.
Carefully place another patty on top and press the edges together to seal the burger.
Repeat with the remaining 2 patties.
Preheat a griddle pan (or grill) to medium-high heat. Cook the burgers 5 to 7 minutes and then turn the burgers over.
Top with the sliced Gruyere cheese and cook an additional 6 to 8 minutes or until the burger is cooked to your liking.
Toast the buns and place on patty on each of the bottom buns. Top with the remaining caramelized onions and serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1207Total Fat 74gSaturated Fat 39gTrans Fat 2gUnsaturated Fat 28gCholesterol 256mgSodium 1157mgCarbohydrates 71gFiber 7gSugar 25gProtein 67g

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The post French Onion Soup Burger appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Hot Brown Burger

Chris — Wed, 26 May 2021 10:00:00 +0000

The Hot Brown Burger is a double decker turkey burger topped with bacon, tomato, and a rich cheddar Mornay sauce. Grab a bib because this burger is deliciously messy.

This year, I wanted to pay homage to one of my favorite sandwiches of all time. The Hot Brown. It is something we always had after Thanksgiving. True comfort food, it has all the flaves you want in a sandwich. There’s cheese, bacon, and roasted turkey. How can you go wrong?

What is a Hot Brown?

The Hot Brown originated in Louisville, Kentucky at The Brown Hotel. The hotel drew a large crowd for their dinner dances. And, like all late night party goers, these dancers worked up a killer appetite. They would head to the restaurant for a bite to eat, but the chef figured they’d get bored of the same eggs and ham. And he was right!

The original sandwich is an open-faced turkey sandwich with bacon and delicate Mornay sauce. For those that don’t know, a Mornay sauce is a Béchamel with shredded cheese added. And a Béchamel sauce is basically a white roux made with butter and milk.

It was a bit of a delicacy because turkey was typically only available around the holidays. For the hotel to have an open-faced turkey sandwich year-round was almost unheard of! And the addition of the Mornay sauce made it sound that much more elegant. Mornay sounds so much prettier than cheese sauce.

What are some variations on the Hot Brown?

For me, sometimes we put country ham on there instead of bacon. The original Mornay calls for Parmesan, but we always used a sharp cheddar. It makes for a more hearty sandwich. Some are topped with tomatoes, pimentos, mushrooms, and on the rare occasion peaches. Or so Wikipedia says. I cannot imagine peaches on this sandwich.

We always made the sandwich either for breakfast or lunch after Thanksgiving. It is the best way to use up some of that dark meat that doesn’t make the best sammies. At least not in my opinion. I like the white meat for leftover turkey sandwiches. I don’t think we ever baked it, though. Broiled yes, but never baked. I will have to try that next time I make them.

There’s a cold brown which I’ve never heard of and is apparently rarely served any more. I can’t imagine why. It’s turkey (or chicken), hard boiled eggs, lettuce and tomato on rye bread topped with Thousand Island dressing. Ew. St. Louis has a Prosperity Sandwich that is like the Hot Brown.

What is in the Hot Brown Burger?

The Hot Brown burger starts with ground turkey. To make sure the turkey has some flavor, I folded in some shredded sharp Cheddar and some crumbled bacon. Oh yes. I did. Each patty has melted cheddar on top. I topped the first patty with a slice of ham, bacon, and some Mornay sauce.

The second patty goes on top. There is more bacon and finally more cheese sauce. At this point, you could broil the burger to brown the cheese sauce on top. The sandwich is actually baked in the oven so it wouldn’t be unheard of to get the cheese sauce a little brown.

Then once it’s browned you could top with the tomato. OR you could put the tomato under the cheese sauce and then broil it. We have had the sandwiches both ways. And both are delicious so I would imagine the burger would be just as delicious.

Just look at that cheese sauce drooling like that.

A word about the cheese sauce. I know you’re going to say that is too much cheese for the Béchamel. And you would be right. However, I was looking for a thick and cheesy Mornay sauce for this burger. One that was packed with Cheddar flavor and wouldn’t just blend in with the rest of the flavors. So, trust the process.

Yes, there’s a slice of ham in there. It’s a thick slice. I don’t know why they slice the deli meat so thick sometimes. But they do. I couldn’t find country ham. You can’t really find it here any more. At least not like we used to. If you have some, by all means use it! Or just stick with he bacon and call it a day. It’s Hot Brown Burger. Top it how you want!

Hot Brown Burger

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The Hot Brown Burger is a double decker turkey burger topped with bacon, tomato, and a rich cheddar Mornay sauce. Grab a bib because this burger is deliciously messy.

No Ratings

Ingredients

8 ounces ground turkey
6 ounces shredded Cheddar, divided
2 slices Cheddar cheese
10 slices crisp cooked bacon
2 slices ham
1 cup milk
1 1/2 tablespoon milk
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Pinch cayenne pepper
4 slices ripe tomato
2 slices ham (country ham is preferred)
2 hamburger buns

Instructions

Combine the ground turkey with 1/4 cup shredded cheese and two slices of bacon, chopped. Fold until combined.
Form the turkey mixture into 4 portions and shape into a ball.
Combine the milk and the flour and next four ingredients (garlic salt through cayenne pepper) in a small saucepan. Bring to a simmer, stirring occasionally. Turn heat to low and stir occasionally while you prepare the rest of the burger. Add additional milk if it gets too thick.
Heat a griddle pan to medium-high heat.
With a spatula, press the turkey patties onto the griddle pan using a potato masher or handle of a spoon. Press until an even thickness.
Cook the patties 2 to 3 minutes, flip and top with the sliced Cheddar cheese. Cook an additional 2 to 3 minutes or until cooked through.
Spread a little butter on the buns and toast while the burgers finish cooking.
Remove the Béchamel from the heat and stir in the remaining shredded cheese.
Place a burger on the bottom bun. Top with a slice of ham, 1 1/2 slices bacon, and a spoonful of Mornay sauce. Place the second patty, 1 1/2 slices bacon and another spoonful of Mornay sauce.
Broil until the Mornay sauce is slightly browned. Top with sliced tomatoes and serve.
OR you could place the tomatoes under the Mornay sauce, broil until brown, and then serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1970Total Fat 122gSaturated Fat 37gTrans Fat 1gUnsaturated Fat 72gCholesterol 347mgSodium 3684mgCarbohydrates 112gFiber 6gSugar 7gProtein 109g

#BurgerMonth – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

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