Teriyaki Chicken Burgers (THM E)

Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.

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Red, Wine, & Bleu Burgers (THM S)

Burgers are a staple in my household. Husband loves them. Kids love them. I love them! Plus, they are ridiculously easy to make.

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This whole recipe (burgers plus a sauce topper) is less than 10 ingredients. Unbelievable, I know, but this recipe packs in the flavor with just a few ingredients.

I seasoned up 2lbs of ground beef sirloin with sliced scallions, salt-free all purpose seasoning, Worcestershire sauce, and dry sherry.

It probably sounds weird to “season” burgers with wine before cooking, but trust me the flavor is *amazing*. The sherry adds a beautiful depth of flavor while keeping the burgers nice and moist. I cooked my burgers to a strong medium (warm, pink center) and there was no trace of raw alcohol.

Mix the burgers with your hands until just combined, score with the side of your hand into sections (for even patties – I got about 7 big burgers out of this), and form into patties.

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My best burger tip is to always make these slight dents in the center of your patties prior to cooking. The centers rise as they cook, so instead of them rising and you ending up with cylindrical burgers they rise to the height of the outsides, making it flat.

Before tossing your burgers onto the grill or sauté pan, season each one with a little extra salt and pepper on the outsides. This helps to ensure they’re seasoned well.

I cooked these burgers in a cast iron skillet for about 4-5 minutes on each side, turning only once.

While the burgers are cooking, make the bleu cheese sauce.

Place the sour cream into a small bowl with the bleu cheese crumbles, a few dashes of hot sauce, salt and pepper, and a touch of half and half or heavy cream to slightly thin the sour cream.

When the burgers are done, top each one with a generous helping of bleu cheese sauce. I served my burger alongside some fresh celery sticks and Trader Joe’s parsnip chips (which are seriously amazing, by the way. 1g of net carbs per serving and they’re a real chip!).

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You can serve the burgers atop lettuce (red or green leaf would be a great choice), or stuff it into half a Joseph’s pita. Either way, it’s delicious!

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The burger itself really is incredible – the sherry keeps it moist while adding a slight red wine flavor and the dry seasoning adds a punch of different herbal notes (citrus, parsley, rosemary, etc.) with a little hint of onion from the scallions.

The bleu cheese sauce makes it rich and a little tangy from the cheese. [Really, I think beef and bleu cheese were put on this Earth to be best buds because they certainly rock together.]

These burgers would be perfect for a holiday party! With a burger this good, your guests will be knocking down your door for the recipe.

 

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Red, Wine, & Bleu Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the burgers:
  • 2lbs ground sirloin
  • 3 scallions, thinly sliced
  • 1 1/2 Tbsp salt-free all purpose seasoning
  • 2 tsp Worcestershire sauce
  • 1/2 c dry sherry, or other dry red wine
  • salt and pepper
  • For the bleu cheese sauce:
  • 1/4 c sour cream
  • 1/4 c bleu chesse crumbles
  • 4-6 dashes hot sauce
  • salt and pepper
  • half and half or heavy cream to thin slightly (about 1-2 Tbsp)

Directions

  1. Preheat a large skillet or grill over medium-high heat.
  2. Combine all ingredients for the burgers in a large bowl, and use your hands to incorporate everything together gently. Score the meat with the side of your hand into even secitons, then form patties. Make a slight dent in the center of your burgers for even cooking, then season the outsides with salt and pepper before cooking.
  3. Cook for about 4-5 minutes on each side, turning only once.
  4. While the burgers cook, prepare the bleu cheese sauce.
  5. Combine all ingredients for the bleu cheese sauce in a small bowl and set in the fridge until serving time.
  6. When the burgers are finished, top each one with a couple generous tablespoons of bleu cheese sauce. Enjoy as a lettuce burger, or stuff it into a Joseph's pita.

Easy Greek Tzatziki (THM FP)

Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.

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Tzatziki is refreshing and takes just minutes to make.

I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.

For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.

Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.

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It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Greek Tzatziki (THM FP)

  • Servings: Makes 1/2 cups
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients



– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
  2. Store in the fridge for up to 1 week.

Lamb Spanakopita Burgers with Tzatziki (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love Greek food. I think I must have some Greek in my background, because I just can’t get enough of their food.

I also love a good burger. You can make a burger however you want it – with bacon and eggs, with onion jam and barbecue sauce, with grilled pineapple and teriyaki sauce, or with tzatziki over salad. Endless possibilities!

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For the tzatziki sauce, I combined fat free Greek yogurt, lemon juice, dill, finely diced cucumbers, parsley, garlic, salt, and pepper in a small bowl. Let it hang out in the fridge while the burgers cook so that the flavors have a chance to get to know one another.

For these burgers, I started with a base of ground lamb. If you’re hesitant to use lamb, can’t find lamb in your grocery store, or think it’s too expensive to use just use ground beef (or a mix of beef/pork, if you like).

In fact, by using different meat (with different fat content) you could make this an E or FP meal. As it is, if you used 96% or higher lean ground beef this would be a FP because there are no significant carbs in this meal. If you want to be in E territory, you could sandwich these babies between a sprouted bun (*Note that this is for a case of 6).

I seasoned the lamb with shallots, lemon zest, garlic, oregano, ground cinnamon, frozen cut leaf spinach, and feta cheese crumbles. Then I threw in one egg, and mixed it all up with my hands, formed a loaf in the bottom of my bowl, and scored it with my hand to make sure I got even patties.

When I form burger patties, I always make a little well in the center to keep them from puffing up in the middle when they cook. The center always puffs up to a normal height when cooking, so the burgers end up being even all the way around.

My favorite way to cook a burger is in a cast iron skillet. You get even cooking (with no burnt spots) and no sticking.

Cool the burgers slightly before putting them over your salad greens, otherwise your lettuce will get sad. Throw on some diced cucumbers, tomatoes, and  your cooked burger on top of your choice of salad greens, then slap some tzatziki on top.

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That’s what I call an easy, flavorful, and fresh meal.

Lamb Spanakopita Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs ground lamb
  • 1 small shallot, minced
  • 1 large clove of garlic, minced
  • 1 tsp dried oregano
  • zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1 c frozen cut leaf spinach, thawed and water squeezed out
  • 1/4 c feta cheese crumbles
  • 1 egg
  • salt and pepper

Directions

  1. Combine all ingredients in a medium bowl until everything is mixed (being careful not to over mix).
  2. Form a loaf in the bottom of the bowl and score the meat with the back of your hand. Form patties with a small well in the center to prevent puffing.
  3. Place patties into a preheated cast iron skillet over medium heat, and cook to desired internal temperature, flipping only once.
  4. Remove from pan, cool, and top with tzatziki sauce.

Greek Tzatziki Sauce (THM FP)

  • Servings: 4-6
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 c fat free Greek yogurt
  • juice of 1/2 lemon
  • 1/3 c finely diced seedless cucumbers
  • 1 Tbsp fresh dill
  • 2 Tbsp fresh parsley
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate until serving time.

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Smokehouse Cowboy Burgers

Burgers are so much fun! If you have a husband who may not be fully on board with Trim Healthy Mama, just serve him this and tell him everything will be OK.

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Smoky Sriracha Barbecue Sauce (THM FP)

  • 1 6oz can tomato paste
  • 1 Tsp blackstrap molasses
  • 1 Tsp GF Worcestershire sauce
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp smoked paprika
  • 5 dashes liquid smoke
  • 2 Tsp apple cider vinegar
  • up to 1 Tsp Sriracha, or hot sauce
  • salt and pepper
  • 2 1/2 -3 c water

Combine all ingredients in a medium sauce pot, bring to a boil, and reduce to simmer over low heat for about an hour. When it’s reduced to the consistency you like, test for seasoning and adjust as needed.

Vidalia-Bacon Jam (THM S)

  • 1 vidalia onion, diced
  • 1 12oz package bacon, diced
  • 1 tsp blackstrap molasses
  • 1 c whiskey (I used Evan Williams)
  • salt and pepper

Add diced onion to a dry cast iron skillet over medium heat. Simmer until onions are golden brown and slightly tender. Add salt, pepper, molasses, and bacon. Continue simmering until bacon is cooked. Add whiskey, continue simmering until alcohol is cooked off and mixture is reduced by about half.

Remove from the heat and set it aside to cool slightly. Add mixture to a food processor and pulse until a loose paste forms. Put it in a small bowl and let stand at room temperature.

Cowboy Burgers (THM S)

  • 1 1/2 lbs 85% beef
  • 1 Tsp GF Worcestershire sauce
  • 10 dashes hot sauce
  • 1/2 tsp season salt (Your favorite sugar-free blend, I like something with garlic and celery salt)
  • 1/2 tsp chipotle chile powder
  • 1 egg

Place all ingredients in a medium bowl, and combine with your hands until the mixture just comes together. Form 4-5 patties, denting in the middle to prevent ballooning.

Place a cast iron pan or griddle over medium heat. Place the patties on the pan one by one, and leave them alone! No squishing, rearranging, or anything. Leave them alone for a good 2-3 minutes. When you start to see a good sear on the underside, flip them over, add cheddar cheese slices, and cook another 2-3 minutes. NOTE* I lightly vented my patties with a big lid and a splash of water to get the cheese fully melted.

Remove the burgers from the heat, add bacon jam and barbecue sauce. You can keep this bunless on pile it high on some romaine, or you can do an S-friendly bun.

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Breakfast for Dinner

I think we all can agree switching up your recipe routine is essential.

Growing up, “breakfast for dinner” usually meant pancakes, bacon, and eggs. Literally, breakfast at dinnertime.

This time I didn’t want to do something quite so literal, but I wanted to throw in some unexpected ingredients.

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The Breakfast Burger (THM S)

  • 1lb 90/10 ground beef
  • 1/3 c diced cheese (I used chipotle cheddar)
  • 8-10 dashes hot sauce
  • salt and pepper
  • 8 strips of bacon
  • 4 eggs

Cook the bacon on a broiler pan in the oven for 10-15 minutes on 400.

While that’s happening, assemble the burgers. Mix together ground beef, diced cheese, hot sauce, salt and pepper until just combined (no over-mixing!). Pat the meat into an even round, then score into 4s, and form patties. When you have the shape you want, make an extra little divet in the center of the patty. Depress it about 1/4 of an inch. This helps prevent semi-circle burgers once they’re cooked.

Cook the burgers over medium heat in a cast iron skillet until desired cook is achieved.

While the burgers are cooking, start your sunny-side-up eggs. In a small cast iron skillet, add 1 Tsp of butter and set over medium-low heat. Once pan is heated, and butter is just melted add your egg. Season with salt and pepper. Then, be patient! The egg is done once the white is cooked, it takes about 3-4 minutes, and you don’t want to rush by hiking up the temperature. Low and slow, and you’ll  get that beautiful, runny yolk.

Assemble by topping your cooked patties with 2 strips of crispy bacon (I cross them in an “x” for even distribution) and your sunny eggs.

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Gorgeous.

Breakfast Style Cauli Grits (THM S)

  • 1/2 a large head or 1 small head cauliflower
  • 3 Tsp butter
  • 2-3 wedges garlic herb Laughing Cow cheese
  • 3 Tsp cream cheese
  • salt and pepper

Cut the cauliflower into chunks and pulse in a food processor until large crumbles form. Place the crumbles into a microwave safe bowl, cover with a damp paper towel, and microwave for 5 minutes. Place the cooked crumbles back into the food processor (don’t rinse it! The raw crumbles add texture.) with  the butter, Laughing Cow, cream cheese, salt and pepper and pulse 2-3 times or until desired texture is formed. Serve with an extra little pat of butter for the full “breakfast” effect.

Tasteful Turkey

Turkey has a reputation for being bland. I usually avoid turkey during the holidays for this very reason.

However, turkey can also be a great vehicle for flavor because it’s lacking in natural flavor.

Burgers totally transform turkey into something new – and tasty!

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Teriyaki Turkey Burgers (THM E)

  • 1lb lean ground turkey
  • 1 pineapple, sliced into 1/2 in. slices
  • 1 garlic clove
  • 1 in grated ginger
  • Sriracha
  • 1 egg
  • 2 tsp ground coriander
  • salt and pepper
  • Slices of sourdough bread

Sugar-Free Teriyaki Sauce (THM FP)

  • 1/2 c soy sauce or Braggs liquid  aminos
  • 1 large garlic clove, grated
  • 1 in grated ginger
  • pinch red pepper flakes
  • 1 packet Truvia
  • 1/4 tsp xanthan gum

For the burgers, slice the pineapple thickly and place it onto a hot grill pan. [I enjoyed the pineapple uncored here, because it kept the slice whole and the core softened after being on the grill. If you prefer no core, feel free to cut it out with a pairing knife.] Grill the pineapple on each side until you get good grill marks, and remove to a plate.

Put the teriyaki sauce ingredients into a jar with a lid and shake until combined. Pour into a small sauce pot and heat on medium-low until desired thickness is achieved. Mine had to boil slightly to thicken.

While that’s happening, mix together the turkey, garlic, ginger, coriander, Sriracha, egg, salt and pepper. Mix lightly with your hands, score into fours, and lightly form patties with your hands. Drop into a preheated cast iron skillet coated with a little bacon grease or coconut oil, and cook 4-5 minutes on each side.

Serve on toasted sourdough bread with a slice of grilled pineapple and a drizzle of teriyaki sauce. NOM!

Semi-Homemade Burger Night

I used to love Sandra Lee’s Semi-Homemade show on Food Network back in the day. I even have one of her cookbooks! The whole premise of the show was using pre-cut, washed, or otherwise already  made items to reduce your cook and prep time.

However, people have wised-up a bit – that stuff costs a hot penny more than it’s unprepared sister. Even I try to make as much from scratch as I can, while still taking help from the grocery store.

Not tonight. Tonight is for fast, easy, throw it together and eat it food.

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Open-Faced Chipotle Turkey Burgers with Sweet Chili Fries

  • 3-4 seasoned Jenny-O turkey burgers
  • 3-4 slices sourdough (TRUE sourdough, with no yeast and has whole wheat flour. I have only been able to find it at Sprouts and Whole Foods.)
  • Boar’s Head chipotle gourmaise
  • Montreal chicken seasoning to taste

I told you this was going to be easy!

Season the thawed turkey burgers with a touch of Montreal seasoning on each side. Grill until cooked through, about 5-6 minutes on each side. Grill slices of sourdough. Top with chipotle gourmaise – be careful with this stuff! I love spice, and I can only handle so much of it. Top with desired toppings: lettuce, tomato, grilled onions, pickles, more mayo (because why not).

Sweet Chili Fries

  • 2-3 medium to large sweet potatoes, peeled and cut into thin wedges.
  • 1 Tsp chili powder
  • 1 tsp cinnamon
  • salt and pepper to taste
  • drizzle of EVOO
  • Coconut oil cooking spray

Preheat oven to 450. Place wedged potatoes into a large mixing bowl, drizzle with seasonings and toss to coat.Dump onto a large sheet pan coated with foil and a spritz of coconut oil. Try to get them into one, even layer, and toss into the bottom rack of the oven while it’s still preheating. (*I love this trick for two reasons: 1. it reduces cooking time, and 2. in the summer, there’s nothing I want to do LESS than having the oven on a high temp. Period.)  Cook for about 20-25mins. It really depends on how big your cuts are. Just keep an eye on them, and turn/toss at least once.

I kind of flubbed this a little, THM-wise. I was GOING for an E recipe, but it ended up being a crossover. Damn Jenny-O got me – I thought all turkey was lean. Nope. Apparently, their pre-seasoned burgers are mixed with 10% fat. Taught myself a lesson there – even when you THINK you know what you’re buying, read the friggin’ label. So, in the end it was a Crossover – and still quite tasty.