Burgers........Burgers........Burgers

For me nothing says summer like a great burger hot off the grill. Being in food as long as I have, I've tried hundreds if not thousands of burgers over the years. To me not only does the type of meat have a lot to do with an "awesome" burger, but also how you top it. I'm not talking the normal toppings like cheese, lettuce, tomato, onion, etc, but mayonnaise. Not just any mayonnaise mind you, but flavored mayonnaise. This basic topping mixed with a few "extras" can take your favorite burger and give it that little bit of zing that will put it over the top. Listed below are some of my favorite burgers along with some easy to make "flavored mayonnaise" recipes. So go ahead and try one on your favorite burger soon and see if it doesn't make you say Wow!!

Flavored Mayonnaise: Each recipe listed below when mixed makes about a half cup. The base for all of these recipes starts out the same, but by adding different ingredients you get different flavors.

1/2 Cup Mayonnaise
Salt and Pepper, to taste

add to make Garlic Mayo; 1 1/2 tsp minced garlic, 1/2 tsp lemon juice and a dash of pepper sauce.

add to make Dijon Mayo; 1 1/2 TBSP Dijon mustard, 2 TBSP chopped fresh dill.

add to make Horseradish Mayo; 3 TBSP prepared horseradish, 1/2 tsp dried thyme.

add to make Black Pepper Mayo; 1 tsp fresh ground pepper, 1 tsp lemon juice.

add to make Honey Mustard Mayo; 1 TBSP honey, 1 TBSP Dijon mustard, 1 TBSP lime juice.

add to make Chipotle Mayo; 2 each chipotle peppers, 1TBSP adobo sauce. Puree in a blender before whisking into mayonnaise.

add to make Sundried Tomato Mayo; 1 tsp minced garlic, 1/4 cup drained, chopped sundried tomatoes. Puree in a blender before whisking into mayonnaise.

add to make Red Pepper Mayo; 1/2 cup roasted red peppers, chopped, 1 TBSP chopped fresh parsley. Puree red peppers in a blender before whisking into mayonnaise.

add to make Jalapeno Mayo; 1 fresh seeded, chopped jalapeno pepper. Puree in blender before whisking into mayonnaise.



Beer Burgers
Prep Time: 15 minutes
Cook Time: 3-5 minutes per side
Other Time: 30 minutes



2 Lbs ground beef(80/20)
1 Small white onion finely minced
3 tsp minced garlic
2 TBSP Worcestershire sauce
2 tsp salt
1/2 tsp ground black pepper
1/2 cup beer(your choice)

PREHEAT GRILL TO 300 DEGREES

Combine all ingredients, except beer in a bowl until well mixed. Add beer and mix until beer has been completely absorbed. Let rest in refrigerator for 30 minutes to allow flavors to mix. Form into 8 1/4 lb patties.

Lightly oil grill grates. Cook on preheated grill until patties reach your desired degree of doneness. About 3-5 minutes per side. Melt cheese at this point and place on a bun with your favorite extras. Try with the garlic or red pepper mayo. Wine Pairings: Cabernet Sauvignon, Merlot or Zinfandel. Beer Pairings: Pretty much any beer you like goes well with burgers.


Venison Bacon Burgers 
Prep Time: 20 minutes
Cook Time: 6-8 minutes per side
Other Time: 30 minutes

    8 Each bacon slices, minced
    2 TBSP olive oil(EVOO)
    1 tsp minced garlic
    2 TBSP white onion, minced
    2 Lbs ground venison
    1 TBSP Worcestershire sauce
    1 TBSP chopped parsley
    1 Egg, beaten
    Salt and pepper to taste

Cook bacon in fry pan over medium heat until brown and crispy. Pour bacon and grease into heat proof mixing bowl and set aside.

In same fry pan add EVOO and warm over medium heat. Add garlic and minced onion, stirring together until tender. About 3 minutes. Add this mixture to the bacon and set aside to cool.

Once cooled, add venison, Worcestershire sauce, parsley, beaten egg, salt and pepper. Combine until completely mixed. Let rest for 30 minutes in the refrigerator. Form into 8 1/4 lb patties.

PREHEAT GRILL TO 300 DEGREES

Lightly oil grill grates. Cook on preheated grill until patties reach your desired level of doneness. Add cheese if desired, place on buns and top with your favorite extras. Try with black pepper or red pepper mayo. Wine Pairings: Cabernet Sauvignon or Zinfandel. Beer Pairings: IPA, Bock or Porter.


Chicken Burgers
Prep Time: 30 minutes
Cook Time: 5-6 minutes per side
Other Time: 30 minutes


2 TBSP white onion, minced
2 tsp minced garlic
1 Each red bell pepper, minced
1/2 Cup shredded cheddar cheese
2 tsp paprika
2 TBSP olive oil(EVOO)
1 Egg, beaten
1/2 Cup dry bread crumbs
2 Lbs ground chicken
Salt and pepper to taste

Add EVOO to fry pan and heat over medium heat. Add garlic, onion and red pepper, combine together and cook until tender. About 3 minutes. Set aside to cool

In a large mixing bowl, combine ground chicken, veggie mix, beaten egg, bread crumbs, cheese, and seasonings. Mix together well and refrigerate for 30 minutes. Form into 8 1/4 lb patties.

PREHEAT GRILL TO 300 DEGREES

Lightly oil grill grates. Cook on preheated grill until patties reach 165 degrees, about 5-6 minutes per side. Serve on Wheat buns and top with your favorite extras. Try with either honey mustard or sun-dried tomato mayo. Wine Pairings: Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot or Pinot Noir. Beer Pairings: Lager, Pilsner or Hefeweizen.


Salmon Burgers
Prep Time: 15 minutes
Cook Time: 4-5 minutes per side
Other Time: 30 minutes


2 1/2 Lbs salmon fillets, skinned and de-boned
1/2 Cup dry bread crumbs
1 TBSP Dijon mustard
2 tsp horseradish
2 Eggs, beaten
1 TBSP rosemary
1/2 tsp salt
1/2 tsp ground black pepper

Prepare salmon by cutting into chunks and chopping until well minced. Remove any remaining bones at this time.

In a large mixing bowl combine all ingredients until well mixed. Refrigerate for at least 30 minutes. Form into 8 1/4 lb patties.


PREHEAT GRILL TO 300 DEGREES

Lightly oil grill grates. Cook on preheated grill until patties are cooked through. About 4-5 minutes per side. Serve on a wheat bun or sandwich thins and top with your favorite extras. Try with either the garlic or chipotle  mayo. Wine Pairings: Sauvignon Blanc, Riesling, Gerwurztraminer, Merlot, Pinot Noir or Shiraz. Beer Pairings: Lager, Pale Ale, IPA or Hefeweizen.


Turkey Burgers
Prep Time: 15 minutes
Cook Time: 4-5 minutes per side
Other Time: 30 minutes

2 Lbs ground turkey
2 1/2 TBSP dry breadcrumbs
2 1/2 TBSP white onion, minced
1 Egg, beaten
1 tsp minced garlic
1 tsp salt
1/4 tsp ground black pepper
2 TBSP fresh parsley, chopped

In a large mixing bowl combine all ingredients until well mixed. Refrigerate for 30 minutes. Form into 8 1/4 lb patties.


PREHEAT GRILL TO 300 DEGREES


Lightly oil grill grates. Cook on preheated until patties are cooked through. About 4-5 minutes per side, or until juices run clear when pierced with a fork.  Add cheese at this point if desired, place on bun and top with your favorite toppings. Try with either Dijon or chipotle mayo. Wine Pairings: Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot or Pinot Noir. Beer Pairings: Lager, Pilsner, or Hefeweizen.


Portobello Mushroom Burger
Prep Time: 15 minutes
Cook Time: 6-8 minutes per side
Other Time: 30 minutes

1/3 Cup balsamic vinegar
2 1/4 TBSP olive oil(EVOO)
1 1/4 tsp dried basil
1 1/4 tsp dried oregano
1 1/4 TBSP minced garlic
Salt and pepper to taste
6 Each large Portobello mushroom caps, stems removed
6 Each slices of Provolone cheese


In a small bowl whisk together the first 6 ingredients.


Place mushroom caps in a shallow baking dish, pour mixture over the mushrooms. Marinate for at least 30 minutes(15 minutes per side) at room temperature, making sure both sides are evenly coated.


PREHEAT GRILL TO 300 DEGREES


Lightly oil grill grates. Place mushroom caps on preheated grill, using left over marinade for basting. Grill about 6-8 minutes per side or until tender. Add cheese if desired. Place on buns and top with favorite toppings. Try with garlic or horseradish mayo. Wine Pairings: Pinot Noir or Shiraz. Beer Pairings: Pilsner, Pale Ale or IPA.


Veggie Burgers
Prep Time: 15 minutes
Cook Time: 4-5 minutes per side
Other Time: 1 hour


2 tsp olive oil(EVOO)
1 Small white onion, grated
2 tsp minced garlic
2 Carrots, peeled and shredded
1 Small red pepper, minced
1 Small zucchini, shredded
1 1/2 Cups of rolled oats
1/4 Cup shredded cheddar or Monterey jack cheese
1 Egg, beaten
1 TBSP soy sauce
1/3 Cup all-purpose flour

Heat EVOO in frypan over medium heat. Cook onion and garlic about 5 minutes until tender. Stir in carrots, zucchini, and red pepper, continue to cook another 2 minutes. Set aside to cool.

In a large mixing bowl combine cooled veggies, oats, cheese, egg, and soy sauce. Mix until well blended and refrigerate for 1 hour. Form into 8 3-inch round patties.

Place flour on plate, and lightly coat both sides of patty. Use more flour as needed.

PREHEAT GRILL TO 350 DEGREES

Lightly oil grill grates. Cook patties on preheated grill until heated through and and nicely browned. About 4-5 minutes per side. Place on bun and add your favorite toppings. Try with sundried tomato or red pepper mayo. Wine Pairings: Chardonnay, Pinot Noir or Zinfandel. Beer Pairings: Lager, Pilsner or Hefeweizen.


Finally listed below is probably one of the best burgers I have ever had in my life. They are a little bit of work to make, but oh so worth it in the end. So be daring, take a chance and see what you have been missing.

Jalapeno-Pesto Burger
Prep Time: 30 minutes
Cook Time: 6-8 minutes per side
Other Time: 35 minutes

Jalapeno-Pesto:
1 Bunch cilantro leaves, stems removed
1/3 Cup cashews(or your choice)
2 Each fresh jalapenos, seeded and rough chopped
3 tsp minced garlic
1/2 Cup olive oil(EVOO)
1/2 Cup grated Parmesan cheese
Salt and pepper to taste

Using a blender combine cilantro, cashews, jalapenos, and garlic. Pulse until mixture just starts to combine.

Add EVOO slowly to mixture while blender is on.

Add Parmesan cheese and pulse until mixture looks like paste. Add salt and pepper if desired and pulse one more time to mix.

Burgers:
2 Lbs ground beef(80/20)
1/2 White onion, minced
3 tsp minced garlic
Salt and pepper to taste
1/2 Cup queso fresco(optional)

In a large mixing bowl combine all ingredients until well mixed. Form into 8 equal size patties about 1/4 -1/3 inch thick. Refrigerate patties for 30 minutes.

PREHEAT GRILL TO 300 DEGREES

Spread pesto mixture on 4 of the patties leaving a 1/4 inch border around the sides. Crumble and sprinkle some of the queso fresco over pesto mixture. Lay second patty over filling and press edges together to seal. Repeat this process for each burger.

Lightly oil grill grates. Cook patties on preheated grill until they reach your desired level of doneness.  About 6-8 minutes per side. Let burgers rest about 5 minutes before serving. Serve on a Ciabatta bun with some fresh avocado slices, and for a little more zing try adding some jalapeno mayo. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Pinot Noir or Zinfandel. Beer Pairings: Lager, Pale Ale or IPA.
















   

Ground Turkey Recall

Just an FYI to all my foodie friends.......large recall of ground turkey happened this week due to a huge outbreak that has taken several months to track down. Several cases have been reported here in Arizona and if like me you have ground turkey in your freezer, I thought you would like to know. The link below list the turkey brands, sizes, leanness and use by dates of the suspect turkey products.

 http://www.emergencyemail.org/newsemergency/anmviewer.asp?a=1304&z=1&src=goog

Vegetable Lasagna
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Other Time: 10 minutes

2 Each 26oz jars of spaghetti sauce
2 Each zucchini, cut in half lengthwise then sliced
1 Each yellow squash, cut in half lengthwise then sliced
1/2 Medium white onion, diced(add entire onion if desired)
1 1/2 Cups shredded carrots
12 Ounces of fresh, sliced mushrooms(your choice)
1 Each bell pepper, seeded and diced(any color)
2 tsp minced garlic
3 Cups shredded mozzarella cheese
Grated Parmesan cheese
1 Box of lasagna noodles(regular or oven-ready)
2 TBSP olive oil(EVOO)

Heat EVOO in a large skillet over medium heat. When hot add the onion, garlic and bell peppers and cook for about 2 minutes. Add zucchini and squash to the onion mixture and continue to stir and mix thoroughly. Finally add the sliced mushroom and shredded carrots, stirring often to mix well. Continue to cook until all vegetables are tender, but not mushy.

PREHEAT OVEN TO 375 DEGREES

In a deep 13x9 baking dish assemble the lasagna. Coat the bottom of dish with a thin layer of spaghetti sauce. Place a layer of uncooked noodles on top of sauce. There is no need to cook the noodles ahead of time, and they are much easier to handle uncooked. Add another layer of sauce to the noodles, then top with a layer of the mixed vegetables on top of that.Cover with a thick layer of mozzarella cheese and then sprinkle that with some of the grated Parmesan. Repeat these steps again: Sauce, Noodles, Sauce, Veggies, Cheese. The amount of layers you get will depend on how deep your baking dish is. Just remember to save room for the mozzarella cheese that will be added toward the end of the cooking time.

Bake uncovered for 35 minutes. Remove from oven and add a final layer of mozzarella cheese to the top and return to the oven for another 10-15 minutes, or until cheese is melted and bubbly. Let stand for 10 minutes before cutting and serving. Wine Pairings: Chardonnay, Sauvignon Blanc, Gerwurztraminer, Pinot Noir or Zinfandel. Beer Pairings: Lager or Pale Ale.  

Orange Chili BBQ Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes

1 Cup Orange marmalade
1 Cup Tomato Sauce, or ketchup
2 TBSP chili powder
2 TBSP red wine vinegar
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp salt
1/4 tsp cayenne pepper sauce

Combine all ingredients in a small saucepan and mix well. Bring sauce to a boil, stirring constantly to avoid burning, then reduce heat and simmer for 1 minute.

Use right away as a baste for chicken, ribs, beef or pork. Or cool and save for future use.

Potato Pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes

1 Pound peeled, grated potatoes, or
   use shredded fresh hashbrowns
1 Egg, beaten
2 TBSP all-purpose flour
1 tsp salt
1/4 tsp ground pepper
1 Cup shredded carrots
1 1/2 Cups shredded zucchini(2 small ones)
Olive Oil(EVOO)

PREHEAT OVEN TO 425 DEGREES

Wrap potatoes in paper towels and ring out as much water as possible.

In a large mixing bowl combine beaten egg, flour, salt and pepper and mix well. Add dried potatoes, carrots and zucchini and mix well.

Lightly oil 2 non-stick baking sheets with EVOO. Using a spoon drop heaping spoonfuls of mix on sheets 2 inches apart and flatten to make the pancakes.

Bake 8-15 minutes, or until bottoms are browned. Flip pancakes and bake for another 5-10 minutes. Serve warm with sour cream and applesauce for an appetizer, or as a side dish with a meal.

Grilled Salmon w/Soy Sauce and
Maple Syrup marinade
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Other Time: 30 minutes

4 Each fresh salmon fillets(skin on)1/2 to 1 inch thick
1/3 Cup soy sauce
1/3 Cup maple syrup
Salt & Pepper to taste

Combine soy sauce and maple syrup in a 13x9 baking dish, and whisk until well combined. About 1-2 minutes. Set aside 2-3 tablespoons of marinade for extra dipping sauce if desired. Place salmon fillets meat side down and refrigerate for about 30 minutes. Try to avoid getting marinade on the skin, to avoid burning it while grilling.

PREHEAT GRILL TO 300 DEGREES

Spray grill with non-stick cooking spray and place salmon fillets on grill meat side down. Grill covered over medium heat about 4-6 minutes per side, until salmon flakes apart with fork, basting occasionally with remaining marinade while cooking. Wine Pairings: Reisling, Savignon Blanc, Pinot Noir or Zinfandel. Beer Pairings: Hefeweizen or IPA.


Recipe contributed by: Tommy Brittain

It's Time for Watermelon......

With the coming of summer and the onset of the 100++ degree days for awhile, I thought it was time to break out some of my favorite watermelon recipes. Listed below you will find ten of my favorites, that are easy to make and fun to enjoy on these hot days in the Arizona desert, or anywhere for that matter. I wanted to show you all that watermelon was just not something to enjoy over the July 4th holiday weekend. All of the recipes listed call for the watermelon to be seedless, so if the kids are bored send them outside by the pool with their own piece and all the extra seeds and let them have their own little war, while you put together some wonderfully light and refreshing meals and cocktails.

All that being said the key to the above recipes being nothing short of fantastic is the picking of the right watermelon. Since we can't cut them open in the store to see what the inside looks like, I have listed the following steps to hopefully allow you to choose the ripest watermelon you can.


 1-LOOK: Your watermelon should be firm, symmetrical and free of major scars or bruises. Minor     scratches are okay, since that is the purpose of the thick rind. Ripe watermelons should also be dark green in color.

2-LIFT:   The ripest watermelons have the most water. And since watermelons are about 92% water, your watermelon should be relatively heavy for its size.

 3-TURN: Turn your watermelon over and look at the bottom. It should have a creamy yellow spot, or  "ground spot". This is where the watermelon sat on the ground and soaked up all its sun. If this spot is white or greenish in color, chances are it was picked too soon and is not as ripe as it should be.                 

Of course there is always the old stand by "tapping" test to see if it is ripe and ready to eat. And if anyone out there can explain to me how that works with any degree of certainty, then please let me know, because I never seem to get it right by "tapping".