We finally got around to cleaning out the BBQ for the summer. Boy, was it a mess. Guess that's what happens when you don't touch it for 9 months! This is hard to admit, but I am way out of my comfort zone with the BBQ. I can make meals on the stove or in the oven all day, but when it comes to the BBQ, something always gets burned, overcooked or undercooked. Besides, cooking on the BBQ is supposed to be a man's job, right? :) Okay, no excuses...I just never really got around to learning how to cook stuff on it. My husband Travis loves to BBQ and is quite good at it, but during the week there just isn't enough time. So, I am going to try to tackle the beast this summer and become an avid BBQ-er. So, if any of the pictures look a little "crispy" you'll know why.
This is a "healthier" version of your typical beef burger in a hamburger bun, because of the added mushrooms, extra-lean ground beef and it's nested between an english muffin instead of a huge hamburger bun. My kids can never fit one of those mega hamburger buns between their chubby little hands, so english muffins work a lot better for us.
~Anybody have any good tips on using the BBQ?~
Burger Recipe
4 servings
4 servings
Cooking Spray
8 oz shiitake mushrooms, stemmed ( I didn't find these in my grocery store, so I substituted with baby bella mushrooms-chopped)
1 small onion or 2 shallots, chopped
1 lb extra-lean ground beef
3 TB reduced-fat mayonnaise
2 tsp tomato paste
4 english muffins, split and toasted
1/2 head of romaine lettuce, chopped
2 oz extra-sharp cheddar cheese, finely shredded or sliced
3 dill pickels
1. Preheat your grill to medium. In a skillet that has been sprayed with cooking spray, cook mushrooms about 5 minutes. Add 2 TB water, cook for a couple more minutes until water is evaporated or mushrooms are soft. Transfer to a coliander, and once the mushrooms have cooled, squeeze as much liquid as you can out of them. Place in a medium sized bowl, and set aside.
2. Wipe skillet out with paper towel, spray with cooking spray again, and cook onion over medium heat until softened, about 3 minutes. Add half of the onion and ground beef to mushrooms. Season with salt and pepper and mix well. Form mixture into 4 patties.
3. Transfer remaining onion to a small bowl. Stir in mayonnaise and tomato paste. Toast english muffins. Spread the mayo mixture onto the bottoms of each english muffins half. Divide half of the lettuce among each of the muffin bottoms. Add patties to the grill. Cook for about 4 minutes. Flip, divide cheese among each burger. Cover with foil and cook until melted, about another 2 minutes. Stack patties on to muffin bottoms, top with pickles, remaining lettuce and set english muffin tops in place. Serve with colorful broccoli slaw.
Broccoli Slaw Recipe
4 servings
I love how healthy this coleslaw version is. It uses mostly non-fat yogurt for the dressing and instead of your traditional cabbage it uses grated broccoli and carrot. Add some roasted sunflower seeds and cranberries to top it off! So yummy!
1/2 cup plain Greek-style yogurt, non-fat preferred (happen to have regular yogurt at home? Check out this link to find out how to make your plain-jane yogurt into greek style. Greek Style Yogurt )
3 TB mayonnaise
2 TB lemon juice
2 tsp honey
1/2 tsp salt
1/4 tsp pepper
1 12 oz package of broccoli slaw mix, or use the stalks from 1 large head of broccoli and 1 large carrot
1/4 cup shelled roasted sunflower seeds
1/4 cup dried cranberries
1.Whisk in a large bowl the yogurt, mayo, lemon juice, honey, salt and pepper together. If using whole broccoli stalks and carrot, peel of hte tough outer layer of the broccoli stalks and trim off 1/4" from the bottom. Peel carrot, then shred the broccoli stalks and carrot in a food processor with the shredder attachment. Add shredded broccoli and carrots or broccoli slaw mix to the dressing and toss to coat. Stir in sunflower seeds and cranberries. Serve with mushroom-beef burger. This makes the perfect summer side dish, especially at potlucks or BBQ's!
8 oz shiitake mushrooms, stemmed ( I didn't find these in my grocery store, so I substituted with baby bella mushrooms-chopped)
1 small onion or 2 shallots, chopped
1 lb extra-lean ground beef
3 TB reduced-fat mayonnaise
2 tsp tomato paste
4 english muffins, split and toasted
1/2 head of romaine lettuce, chopped
2 oz extra-sharp cheddar cheese, finely shredded or sliced
3 dill pickels
1. Preheat your grill to medium. In a skillet that has been sprayed with cooking spray, cook mushrooms about 5 minutes. Add 2 TB water, cook for a couple more minutes until water is evaporated or mushrooms are soft. Transfer to a coliander, and once the mushrooms have cooled, squeeze as much liquid as you can out of them. Place in a medium sized bowl, and set aside.
2. Wipe skillet out with paper towel, spray with cooking spray again, and cook onion over medium heat until softened, about 3 minutes. Add half of the onion and ground beef to mushrooms. Season with salt and pepper and mix well. Form mixture into 4 patties.
3. Transfer remaining onion to a small bowl. Stir in mayonnaise and tomato paste. Toast english muffins. Spread the mayo mixture onto the bottoms of each english muffins half. Divide half of the lettuce among each of the muffin bottoms. Add patties to the grill. Cook for about 4 minutes. Flip, divide cheese among each burger. Cover with foil and cook until melted, about another 2 minutes. Stack patties on to muffin bottoms, top with pickles, remaining lettuce and set english muffin tops in place. Serve with colorful broccoli slaw.
Broccoli Slaw Recipe
4 servings
1/2 cup plain Greek-style yogurt, non-fat preferred (happen to have regular yogurt at home? Check out this link to find out how to make your plain-jane yogurt into greek style. Greek Style Yogurt )
3 TB mayonnaise
2 TB lemon juice
2 tsp honey
1/2 tsp salt
1/4 tsp pepper
1 12 oz package of broccoli slaw mix, or use the stalks from 1 large head of broccoli and 1 large carrot
1/4 cup shelled roasted sunflower seeds
1/4 cup dried cranberries
1.Whisk in a large bowl the yogurt, mayo, lemon juice, honey, salt and pepper together. If using whole broccoli stalks and carrot, peel of hte tough outer layer of the broccoli stalks and trim off 1/4" from the bottom. Peel carrot, then shred the broccoli stalks and carrot in a food processor with the shredder attachment. Add shredded broccoli and carrots or broccoli slaw mix to the dressing and toss to coat. Stir in sunflower seeds and cranberries. Serve with mushroom-beef burger. This makes the perfect summer side dish, especially at potlucks or BBQ's!
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Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~Form burgers ahead of time, place on a baking sheet with parchment paper. Cover with seran wrap and keep in fridge until ready to use.
~Make broccoli slaw ahead of time and keep in fridge.
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~Make broccoli slaw ahead of time and keep in fridge.
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Who likes to CHANGE IT UP?
~Try using ground turkey or chicken or a mix of different kinds.
~Add green onions instead of onions.
~This burger would be yummy with 1/4 defrosted corn.
~Use cabbage instead of broccoli slaw mix.
~Throw in some dried cherries instead of cranberries.
~Try using ground turkey or chicken or a mix of different kinds.
~Add green onions instead of onions.
~This burger would be yummy with 1/4 defrosted corn.
~Use cabbage instead of broccoli slaw mix.
~Throw in some dried cherries instead of cranberries.
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Extra-Sharp Cheddar
What I like about using extra-sharp cheddar in most of my recipes is you don't need to use as much to get great flavor in your meals. That means overall your food will be less fat and calories! Can anybody say WHOOHOO? :)
Extra-Sharp Cheddar
What I like about using extra-sharp cheddar in most of my recipes is you don't need to use as much to get great flavor in your meals. That means overall your food will be less fat and calories! Can anybody say WHOOHOO? :)
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