Delectably Creative Treats

burger

Sizzlin Street Taco Burger

Sizzlin Street Taco Burger

on Aug 18, 2017 |

  Everything you love about a spicy, chipotle Mexican street taco smashed between 2 buns! This Sizzlin Street Taco Burger starts with a perfectly grilled ground chicken breast pattie that has hints of chipotle, cumin, garlic, onion, and black beans in every bite. Topped with Colby jack cheese, fire roasted poblano peppers, and fresh tomatoes is just the start to this flavorful burger. To make this more street taco like, I added some smokey chipotle mango bacon for crunch and an extra gooey and spicy green chile queso. Make sure you have some Sutter Home Pinot Grigio near by because you may start a 3 alarm fire in your mouth! For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1-2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat. Mix ground chicken, grated onion, cumin, chipotle, garlic, salt, cornmeal, and black beans together with hands. Be sure to not over mix. Separate into 6 patties and cook on well oiled grill until 165 internal temp, flipping once. Grill and roast the poblano peppers until charred. Place Colby jack cheese-2 slices on each burger and melt on grill. Cut off top of roasted poblano peppers and cut pepper down one side, open up and remove the seeds. Slice tomatoes Mix the adobo sauce, honey, and melted jam in bowl and brush on crispy bacon. In a pot place American cheese, green chiles, cumin, garlic, onion powder, milk, pickled jalapenos and juice over medium heat. Stir until melted and creamy. Assembly: Place chicken pattie on top of bun, lay...

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Summer Harvest Burger

Summer Harvest Burger

on Aug 18, 2017 |

  2 lbs ground chicken breast 3 tbsp montreal seasoning 1 large Vidalia onion, minced 2 tbsp hot sauce 1/2 cup yellow cornmeal 2 jalapenos, seeded and chopped 1 red pepper, seeded and chopped 1 yellow pepper, seeded and chopped For the creamy citrus Dijon sauce 1/3 cup mayo 3 tbsp Dijon mustard zest of one orange 1/4 cup fresh orange juice 2 tbsp honey salt to taste Honey rum crispy bacon: 1 pkg of crispy cooked bacon 3 tbsp honey 1 tbsp dark rum Strawberry Watermelon Corn Relish 1/2 lb fresh strawberries 4 slices fresh watermelon 2 ears of corn salt baby spinach arugula blend 6 potato buns     Heat grill to medium heat. Mix all of the above ingredients to form 3 pepper chicken patty. Be careful to not over mix to create a tough burger. Spray grill with nonstick and form 6 burgers. Grill at 325 until 165 internal temp. Soak corn on cob in water for 15 minutes with husks on but silk removed. Rub berries and watermelon with a bit of olive oil. Skewer berries and place on grill Lay corn and watermelon on grill to, cook until corn is tender and char marks on both fruits. Remove and chop into pieces, place in bowl and mix gently. Add salt to taste and set aside. Cook bacon until crispy. Blend honey and rum in a bowl and brush over cooked bacon. In a bowl, whisk together mayo, Dijon, orange zest, orange juice, and salt. Assemble: Place patty on bun, top with baby spinach  arugula blend, honey rum bacon, fire roasted strawberry watermelon corn relish and generously drizzle creamy citrus Dijon...

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Pep Up Dinner With My Latin Flare Burger

Pep Up Dinner With My Latin Flare Burger

on Aug 18, 2017 |

  I can’t get enough burgers! I love the versatility of these hand-held dinners, not to mention the ease of hiding vegetables so my kids have NO idea what they’re eating. I wanted to play on Latin American flavors. We are lovers of sweet plantains, black beans, and adobo seasoning, so this is where I began. This fresh, fire roasted jalapeno and corn adobo chicken patty is smothered in spicy black beans, crunchy spinach, honey-glazed grilled plantains, and a creamy mango rum smear. My Latin Flare burger disappeared in record time tonight. Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees. In a large bowl, using a grater, grate in large Vidalia onion into the ground chicken. Add in cornmeal, adobo, Montreal, jalapenos, corn, and hot sauce. Gently fold with hands until all is well combined. Prepare 6 equal size patties and place on well greased grill. Cook about 6-8 minutes per side until internal reaches 165 degrees. Ingredients for Toppings: 2 cans of seasoned black beans 6 ripe plantains honey fresh baby spinach creamy mango rum smear, recipe follows Directions: Heat black beans either on a pot on grill or in a microwave. Slice plantains in half down the center, leaving skin on. Brush with olive oil and place on grill about 8 minutes until nicely charred. Remove skin from grilled plantains and drizzle with honey. Prepare Creamy Mango Rum smear. Creamy Mango Rum Smear: Ingredients: 1/2 cup mayonnaise 1/3 cup mango puree ( peel and place 2 mangos in blender-puree) 1/4 cup ketchup 1 clove garlic, minced 1 tsp cumin 1/2 tsp oregano 1 tbsp dark rum salt to taste Directions: In a pot place all of the above ingredients. Place pot on grill or stovetop and bring to a low boil. Remove and allow to cool slightly. Assembly: Using a large Potato bun, place chicken patty on top. Generously pile on black beans followed by spinach. Cut a plantain in half and lay the 2 honey drizzled...

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Southern Eats Burger

Southern Eats Burger

on Aug 18, 2017 |

I was introduced to the deep South when I was 12 years old. Tons of new traditions and flavors I have experienced from living in Savannah, Georgia and Florida. I wanted to share a burger that celebrates some of the South’s unique flavor combinations and eats. My Southern Eats burger is a richly seasoned, chicken patty topped with melty pimento cheese, crispy leafy lettuce, grilled pineapple, fire roasted plum bbq sauce and mayo. If you have ever visited the South, then you know how we love pimento cheese and have probably tasted a pineapple and mayo sandwich! This burger is a wonderful mashup of all our Southern staples. Pair it with a chilled glass of Sutter Home’s Chardonnay and all you need is a rocking chair and a big white porch!   Southern Eats Burger Ingredients: 2 pounds of lean ground chicken breast 4 tbsp. Montreal seasoning 1 large Vidalia onion, grated 3 tbsp. hot sauce 1/2 cup yellow cornmeal 1/4 cup sweet potato, cooked and mashed (canned is ok) Pimento cheese, your favorite brand Directions: Preheat grill to 350 degrees. In a bowl place ground chicken and grate in a whole large Vidalia onion. Add in Montreal seasoning, hot sauce, cornmeal, and sweet potato. Gently combine with hands. Make into 6 patties and cook on prepared grill (sprayed with nonstick). Cook burgers about 7 minutes on each side until internal temperature reaches 165 degrees. Right before pulling burgers off of grill, place a large heaping helping of pimento cheese on top of burger and allow to sit on grill another minute. Fire Roasted Plum BBQ Sauce Ingredients: 1 1/2  Cups  ketchup 1 1/2  Cups  brown sugar 1/2  Cup  red wine vinegar 1/2  Cup  water 1  Tablespoon  worcestershire sauce 2  Tablespoons spicy mustard 1/2  Teaspoon  onion powder 4 fresh plums, cut in half and grilled about 5 minutes. salt to taste Directions: Grill plums about 5 minutes until tender and caramelized. Remove from grill and peel off peels. Place plums in a food processor or blender and puree. In a small saucepan add the ketchup, brown sugar, red wine vinegar, water, Worcestershire, mustard, onion powder, and plum puree and bring to a simmer. Season with salt and allow to simmer until thickened,...

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