I so enjoyed doing a theme week, I decided to do another! It's been a hot summer so far, (and it technically hasn't even started yet!) and summertime means grilling and cook outs! Specifically burgers or the like! That's right my friends.... it's burger week!! Then what do you fix after you grill your burgers?? SMORES!!
Enjoy!!!
Chili Mac Cheeseburgers
EVOO
2 1/2lbs ground turkey or beef sirloin, divided
1/2cup onion, finely chopped
2lg cloves garlic, finely chopped
1 rounded Tbsp chili powder
1tsp coriander
1tsp cumin
salt and pepper
2Tbsp tomato paste
1/2cup beef stock
2Tbsp butter
2Tbsp flour
1 1/4 cups milk
1cup shredded sharp cheddar cheese
1/3lb elbow macaroni
1/4cup Worcestershire sauce
4lb burger rolls or 12 slider size rolls
In small skillet, heat drizzle of oil over medium-high heat. Add 1/2lb turkey or beef till brown and crumbly. Add onion, garlic, chili powder, coriander, cumin, salt and pepper, cook till soft (about 5 minutes)
Add tomato paste, stir then deglaze pan with beef stock.
In 2nd small pan, melt butter over med heat. Whisk in flour, add milk and season sauce with salt and pepper. Let thicken then melt cheese into sauce.
Bring medium pot of water to a boil. Salt water and cook pasta to al dente. Drain pasta and toss with cheese sauce then fold in chili.
While pasta water comes to a boil, heat a grill or griddle pan over med-high heat.
In a mixing bowl, season remaining 2lbs meat with Worcestershire sauce, salt and pepper, form 4 large burgers or 12 slider-size burgers. Cook burgers to desired doneness. Place patties on the buns and top with some chili mac.
rachaelrayshow.com
Grilled Pizza Burgers
1 egg slightly beaten
3/4cup grated Parmesan cheese
1/2cup chopped onion
1/4cup minced fresh parsley
3/4tsp dried basil
3/4tsp dried rosemary, crushed
3/4ts pepper
1lb ground beef
4 slices provolone cheese
4 English muffins, split and toasted
1/2cup pizza sauce
In large bowl, combine 1st eight ingredients. Crumble beef over mixture and mix well. Shape into 4 patties.
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.
Taste of Home magazine
Chicken Delight Sliders
3 lg skinless, boneless chicken breast halves (about 8oz each)
1/4cup EVOO
3Tbsp Dijon mustard
2 1/2 Tbsp cider vinegar
2tsp chopped fresh or 1tsp dried thyme
1Tbsp light brown sugar
4cups shredded savoy cabbage (about 1/4 head)
2 bell peppers (red and yellow suggested) thinly sliced
1 bunch scallions, thinly sliced
8 whole wheat slider rolls, split
softened butter, for rolls
Slice each chicken breast on a diagonal against the grain into four or five 1/2" thick medallions. In a med bowl, whisk together 2 Tbsp EVOO, 2 Tbsp mustard, 1 1/2Tbsp vinegar, 1 Tbsp water, the thyme and 1/4tsp each salt and pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
At least 30 minutes before cooking chicken, make the slaw. In lg bowl, whisk together remaining 2Tbsp EVOO, 1Tbsp mustard, 1Tbsp vinegar and brown sugar until blended. Add the cabbage, bell peppers and scallions and toss well. Season to taste with salt and pepper.
Preheat grill to medium. Lightly spread the cut sides of the rolls with butter. Grill, buttered side down, until lightly toasted, 1-2 minutes. Transfer to plates or a platter.
Add the chicken to the grill, cover and cook, turning once, until lightly charred on both sides and just cooked through, about 5 minutes. Transfer chicken pieces to the roll bottoms, top with slaw and cover with roll tops.
rachaelraymag.com
S'more Cupcakes
Crumbs
6 graham cracker boards (oblongs)
2Tbsp each sugar and melted butter
1/2cup mini semisweet chocolate chips
Cupcakes
2 1/4cups all-purpose flour
1 1/2cups sugar
3/4cup unsweetened cocoa powder
3/4tsp baking soda
1/4tsp salt
1 1/4cups buttermilk
2lg eggs
1/2cup each canola oil and water
1Tbsp vanilla extract
Marshmallow Topping
6lg egg whites
1 1/2cups sugar
1/2tsp cream of tartar
1tsp vanilla extract
small handheld butane torch
Heat oven to 350. Line 24 muffin cups with paper liners.
Crumbs: Process graham crackers in a food processor (or place in ziploc bag and beat out your frustrations with a rolling pin... just sayin....) until fine crumbs. Add sugar and butter; pulse until blended. Spoon about 2tsp into each muffin cup. Top with 1tsp mini chocolate chips.
Cupcakes: In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.
Spoon about 1/4cup batter into each muffin cup. Bake 20-25 minutes until wooden pick inserted in center comes out clean. Let cool completely.
Marshmallow Topping: Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3-4 minutes.
Transfer to large bowl of an electric stand mixer. Beat 5-7 minutes, starting on a low speed and gradually increasing to high, until stiff, glossy peaks form. Beat in vanilla. Spoon into a large ziploc freezer bag.
Snip a 1" opening off 1 tip; pipe topping onto each cupcake. Using a handheld torch, lightly brown the topping, taking care not to burn the cupcake liners. Serve immediately, or store in airtight containers at room temperature for up to 2 days.
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