Buffalo Portobello Burgers with Grilled Pineapple Salsa

June 6, 2013 by · 11 Comments

Ummm yum.

#Vegetarianrecipe Buffalo Portobello Burgers with Grilled Pineapple Salsa #summer #grilledrecipe

This is my 3rd recipe of Buffalo Flavored food this week. And I’m totally not sick of it yet. Buffalo flavored food gets a lot blog time during football season and man friendly posts. I’d had a fun time “healthifing” popular buffalo recipes, like Spicy Buffalo Chicken & Blue Cheese Potatoes and Quinoa Buffalo Chicken Salad. Today’s post is for all of my vegetarian friends! But for my fellow meat lover’s, don’t worry, this recipe is for you, too!

Buffalo Portobello Burgers with Grilled Pineapple Salsa. Probably two things you wouldn’t think to pair together…. But I guess I’m kinda of weird in that way. My love for combining buffalo sauce and pineapple comes from one of my favorite pizza places. The buffalo chicken pizza always has pineapple on it. Sweet with some heat is right up my alley.

Buffalo Portobello Burgers with Grilled Pineapple Salsa. Healthy burger recipe! Perfect for summer.

Using large portobello mushrooms in place of meat for a burger is something I try to do when I want a lighter meal. In this recipe, I used the same buffalo sauce marinade from Monday’s post. The salsa recipe is very basic, too. It’s the typical ingredients – tomatoes, onions, jalapenos, cilantro, avocado and lime juice. Slice up some pineapple and put that on the grill with the mushrooms. The mushrooms will shrink in size, so you’ll probably want 2 portobellos per person. Once the pineapple is grilled, cut it up and add it to the salsa. Serve salsa on top of the mushrooms and you have yourself an awesome veggie burger!

If you’re the type of person who isn’t into the whole veggie burger thing, I dare you to try this recipe. It has all of the flavors you’ll love — buffalo sauce, sweet & caramelized pineapple and fresh salsa. This recipe would be great for a week night since it comes together so quickly. I’d also serve this at a weekend cook out as a fun vegetarian option.

New spin on veggie burgers - Buffalo Portobello Burger with Grilled Pineapple Salsa. #healthy #burger #recipe

Be sure to come by the blog tomorrow! I’ll be in Florida but I have a special guest stopping by and posting an amazing dessert. (And no, there isn’t buffalo sauce in it!)

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Buffalo Portobello Burgers with Grilled Pineapple Salsa

Ingredients

    For the Portobellos
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp hot sauce
  • 1 tbsp paprika
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp garlic powder
  • 1/8 tsp ground white pepper
  • Pinch of salt
  • 8 portobellos, cleaned
    • For the salsa
  • 1 cup cherry tomatoes, quartered
  • 1 jalapeno, diced
  • 1/2 cup white onion, diced
  • 2 tbsp cilantro, chopped
  • 1 avocado, chopped
  • 1 lime, juiced
  • pinch of salt
  • 4 pineapple rings, cored
  • 4 burger buns
  • Hot sauce, optional

Instructions

  1. To make the marinade, combine olive oil & the next 6 ingredients. Place mushrooms in a resealable bag and pour in the marinade. Let it sit at room temperature for atleast 10 minutes.
  2. For the salsa, combine all ingredients except for the pineapple.
  3. Turn the grill to a medium heat. Place portobellos on grill, flesh side down. Add pineapple rings. Grill for 5 minutes. Flip portobellos and pineapple. Grill for 3 minutes. Toast buns on the grill. Remove everything from the grill. Let the portobellos sit for a few minutes. Chop pineapple and stir into the salsa.
  4. 2 portobellos per person. Serve on the toasted bun, topped with grilled pineapple salsa.
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Blue Cheese Burgers with Steak Sauce Tomatoes & Onions

February 21, 2013 by · 24 Comments

Happy Thursday! Can you believe we have only more week of February left??!! February is my least favorite month of the year. It’s usually pretty grey where I live and besides the Super Bowl, there isn’t much to look forward to. March is on it’s way and I couldn’t be happier… and hopefully we’ll get some 70 degree weather like we did last year!

Along Lake Michigan, March 2012

Along Lake Michigan, March 2012

Since it was so warm last spring, I was able to use my grill a lot. Besides my Vitamix and slow cooker, my grill is another prized possession. There is something fun about cooking outside, the smell of the grill and easy clean up.

I long for those warm days. Earlier this week, Chicago’s windchill was in the negatives. Way too cold to be cooking outside, so I came up with a meal that reminded warm days will be here soon.

Blue Cheese Burgers with Steak Sauce Tomatoes & Onions I thetastyfork.com #burgerrecipe #dinnerrecipe #stuffedburger

Blue Cheese Burgers with Steak Sauce Tomatoes & Onions. There isn’t much to it but when I took my first bite, I felt like this is something I would eat during the dog days of summer. Burgers stuffed with blue cheese. Homemade steak sauce. Freshly sliced tomatoes and onions. Doesn’t it sound like something you’d be eating at a cook out??!

I also made a side of sweet potato chips. I finally used my mandolin slicer for the first time. I’m loving this kitchen gadget, too! There is no way I would take the time to slice super duper thin potatoes with a knife to make chips. Now that I know how to use the mandolin, I feel like the world is my oyster.

Blue Cheese Burgers with Steak Sauce Tomatoes & Onions. Homemade Sweet Potato Chips. Get the recipe @ thetastyfork.com #stuffedburgers #burgerrecipe #sweetpotatochips

If  you’re wishing for warm days, I hate to break it to you but Mother Nature doesn’t care what you want. But this Blue Cheese Burger Meal will make you feel like it’s time to slap on the SPF and a tube top… or whatever you like to wear in the summer. :)

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Blue Cheese Burgers with Steak Sauce Tomatoes & Onions

Ingredients

    For Burgers:
  • 1lb ground beef
  • 1 tsp garlic powder
  • 1 tsp chopped parsley
  • 1 tbsp worcestershire sauce
  • Salt & pepper
  • Blue Cheese Crumbles
  • 4 Buns, sliced & toasted
    • For the Steak Sauce Tomatoes & Onions
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon coarse black pepper
  • 8 oz canned tomato sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tomatoes, sliced 1/2-inch thick
  • 1 small onion, peeled and sliced into 1/2-inch thick slices
  • 2 tablespoons parsley leaves, chopped
    • For the Sweet Potato Chips
  • 2 sweet potatoes, pick more round shaped potatoes
  • 1 tbsp olive oil
  • Salt & Pepper
  • 1 tsp cayenne pepper
  • 1 tbsp brown sugar

Instructions

  1. For the burgers, add all ingredients except blue cheese into a bowl and mix with your hands. Shape into 4 patties. Make a hole in each patty and add blue cheese. Reshape patty to seal in the blue cheese. In a skillet, cook patties 5 minutes per side or until desired doneness. When burgers are done, remove from heat and let rest for a few minutes. Place burger on toasted bun and top with Steak Sauce Tomatoes and Onions.
  2. For the Steak Sauce Tomatoes & Onions - in a sauce pan, add vinegar and the next 3 ingredients. Stir until sugar is completely dissolved. Bring to a boil and remove from heat. Add tomato sauce and whisk in olive oil. Set aside to cool. In a bowl add tomatoes, onions and sauce. Toss to coat and garnish with parsley. Serve on top of burger patty.
  3. To make Sweet Potato Chips - Pre-heat oven to 350 degrees. Slice potatoes to be 1/4 inch thick. Add potatoes and all ingredients to a ziplock bag. Shake potatoes and the marinade. When the sliced potatoes are fully coated, place in a single layer on 2 baking sheets lined with parchment paper. Bake until lightly browned and crisp, about 10 to 15 minutes.
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BBQ Meatball Sliders

December 5, 2012 by · 11 Comments

BBQ Meatball Slider The Tasty Fork

I may have a slight obsession with meatballs…but can you blame me? I have yet to meet a meatball I didn’t like.

Meatballs are easy to make. You can mix & match ingredients and know it’s always gonna taste good. My favorite part about making home-made meatballs — they bake fast and clean up is easy as long as you remember to line your baking sheet with tin foil. (please don’t forget this step!)

BBQ Meatball Sliders @ The Tasty Fork

I made BBQ Meatball Sliders for dinner the other night, but sliders are the perfect party sized snack! All of the prep work can be done before guests arrive and the meatballs go under the broiler for just 12 minutes.. so they’re super quick to pass around when guests are getting hungry. Not to mention, I’m sure you’ll get a lot of enthusiastic “oohs and aahs” when offering this slider to party goers. Let’s give two scenarios – The Everyday Slider vs. BBQ Meatball Slider.

Scenario #1

You – “Hi Uncle Bob. Would you like to try this slider?”

Uncle Bob – “Oh sure. Thanks.”

Scenario #2

You – “Hi Uncle Bob. Would you like to try a BBQ Meatball Slider.”

Uncle Bob – “BBQ Meatball Slider??!! I love meatballs! Ooohh my!”

Obviously, scenario #2 will generate the praise every party host wants and you can be happy you’ve made an amazing party snack people will talk about for years. Ok, “for year”s might be slightly over exaggerated but I’m sure you’ll get requests to make BBQ Meatball Sliders again.

Or you can be like me and eat BBQ Meatball Sliders on a random Monday just because they taste good. :)

BBQ Slider The Tasty Fork

BBQ Meatball Sliders, makes 12 meatballs

For the meatballs:

  • 1 cup panko bread crumbs
  • 1/2 onion, cut into wedges
  • 1/2 cup parsley
  • 2 garlic cloves
  • 2 tbsp milk
  • 1 tbsp worcestershire sauce
  • 1 lb ground beef
  • 1 egg
  • Salt & Pepper

Coleslaw Recipe:

  • 2 cups shredded cabbage mix
  • 4 scallions, sliced
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1/8 tsp celery seed
  • Salt & Pepper

Additional Ingredients:

  • Cooking Spray
  • You favorite BBQ Sauce
  • 12 dinner rolls or slider buns (I used Hawaiian Bread Dinner Rolls. Perfect size for a slider!)

Directions:

For the Meatballs: 

  1. Combine the bread, onion, parsley, and garlic in a food processor; pulse until finely chopped. Transfer to a medium bowl, add the milk and Worcestershire, and let stand for 5 minutes.
  2. Add the beef, eggs, 1 tablespoon salt, and 1 teaspoon pepper and gently combine. Form into 12 meatballs (about 1.5  tablespoons each)
  3. To cook immediately: Place the meatballs on foil-lined baking sheet sprayed with cooking spray. Broil for 10-12 minutes, or until no longer pink.

For the Coleslaw:

  1. Toss the cabbage and scallions with the mayonnaise, cider vinegar, and celery seed; season with ¼ teaspoon each salt and pepper. Set aside.

When you’re ready to assemble the slider, place meatball on the slider bun and top with BBQ sauce & coleslaw.

Inspired by Real Simple

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Pork Banh Mi Inspired Sliders

November 8, 2012 by · 4 Comments

One of the things I love most about living in Chicago is the food. Always a new restaurant to try, creative food concepts and lots of diversity. Strangely enough, I never had a banh mi sandwich until this weekend… in Fort Wayne, Indiana.

My husband and I were out running errands on Saturday afternoon. I saw a wine tasting going on in a parking lot. My husband noticed a food truck. We both went to our areas of interest. I finished my wine by the time he had a duck banh mi sandwich.

At first, I wasn’t interested in his little sandwich…but I watched him take a couple bites and he looked so darn happy. He noticed I was staring at meal and offered me a couple bites. I wasted no time and went in for a huuuge bite. I could hardly believe how delicious this sandwich tasted and I was floored it came from Fort Wayne!

So in the spirit of my “inspiring others to stop ordering carry out” blog, I decided to recreate this sandwich at home. I can’t say this is completely traditional but it was very good! I did a quick pickling of veggies and made a spicy BBQ sauce. The pork patties are a mixture of ground pork and pork sausage. I made sliders, but I can totally see myself having this as a big ol’ burger.

I’m happy I tried something new and even more thrilled I re-created the sandwich at home. Whats your favorite restaurant inspired food you like to make at home? If you’re a blogger and you’ve got a recipe posted on your site, share it in the comments. I’d love to see it!

Pork Banh Mi Inspired Sliders, makes 10 patties

  • 4 medium carrots, sliced into matchsticks
  • 1  cucumber, sliced into matchsticks
  • 1/2 red onion, sliced thin
  • 4-5 large radishes, sliced into matchsticks
  • 1/4 cup sugar
  • 1/4 cup white wine vinegar or rice vinegar
  • 1 scant teaspoon sea salt
  • A handful of cilantro
  • 1 lb ground pork
  • 8 oz pork sausage
  • 1/2 red onion, grated
  • 3 garlic cloves, minced
  • 1 inch ginger root, grated
  • Vegetable Oil
  • Salt & Pepper
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 1 tbsp Sriracha
  • 1-2 long french bread baguettes, split

Directions:

  1. Combine the carrots, cucumber, onion and radishes in a shallow dish. In a small saucepan, heat 1/2 cup water, sugar, vinegar and salt until dissolved. Pour the hot dressing over the vegetables, then let cool until ready to serve. Combine with the cilantro.
  2. Make the pork patties – Combine the ground pork and sausage in a large bowl. Grate onion and ginger over the bowl. Add garlic cloves and Salt & Pepper. Mix with your hand and create 2 oz patties. (about 1/4 cup size) At medium heat, warm up skillet with vegetable oil. Cook patties 5 minutes per side.
  3. While patties are cooking, make the spicy BBQ sauce. In a saucepan, combine honey, soy sauce and sriracha. Once it reaches a boil. Turn off the heat.
  4. When the patties are almost done cooking, drizzle bbq sauce over each patty.
  5. To make sliders, slice bread according to the size of the pork patties. Put BBQ sauce on both pieces of bread. Place veggies mixture on one side of the bread,top with pork patty add the top piece of bread. Enjoy!

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Stuffed Feta & Sun-Dried Tomato Turkey Burgers

October 17, 2012 by · 4 Comments

Back in August, I attended the Midwest Produce Show for work. I came across a lot of products I liked and some of the companies I had heard of, but didn’t know they made “ABC” product. Just as I was ready to head back to our booth, I came across one of my favorite things. Sun-Dried tomatoes! And not just any brand of Sun-Dried Tomatoes…my favorite brand, California Sun Dry. I ALWAYS buy them.

I was lucky enough for Loucey from California Sun Dry to sense my enthusiasm. She gave me a bunch of samples and I wasted no time trying all of them. One of my favorite things I made was this burger.

It was delicious! Burger, Good…. and stuffed with Feta Cheese, Great.. aaaand sun-dried Tomatoes & Pesto, AMAZING!

This is not your average turkey burger, so be prepared to love it!

Check out California Sun Dry’s website. They have some great recipes! I highly recommend adding California Sun Dry Smoked Sun-Dried Tomatoes to your guacamole. It tastes like you’ve added bacon! :)

Stuffed Feta & Sun-Dried Tomato Turkey Burgers

  • 1 lb ground turkey
  • 1 small onion, diced
  • 1/4 cup parsley, chopped
  • Salt & Pepper
  • Feta Cheese crumbles
  • California Sun Dry Sun-Dried Julienne Cut Tomatoes
  • 4 whole wheat buns
  • 1 15 oz. jarred roasted red peppers, drained and chopped
  • California Sun Dry Sun-Dried Tomato Pesto

Directions:

  • In a large bowl, mix together the ground turkey, onion, parsley, salt & pepper. Make 8 small patties.
  • On 4 of the patties, place feta cheese crumbles and sun-dried Julienne Cut Tomatoes in the middle of each patty.

  • Top the feta & sun-dried tomato patty with plain patty. Be sure to seal around the edges so none of the mixture falls out.

  • On a warm grill, cook the turkey burgers 8 minutes per side. Let the burgers rest a few minutes.
  • Toast the wheat buns and top with roasted red peppers & pesto. Get your turkey burger and dig in!
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New Recipe: Shrimp Burgers with Chipotle Mango BBQ Sauce

August 8, 2012 by · Leave a Comment

I’m not sure why, but every time shrimp is involved in a meal, I think “OOOh, classy.” Shrimp Scampi. Shrimp Cocktail. Shrimp Fajitas… all things shrimp seem to “dress up” a meal.

I could have made a burger for dinner, which would have been great. However, to make a burger blog posting, it’s really gotta be unique and rock your socks off.

Then I had my “Ah-ha” moment and thought Shrimp Burgers would be a great variation to your everyday burger recipe. Since it was Monday, I didn’t want to spend all night in my kitchen making dinner. If you have a good blender or food processor, this meal will come together very easily.

The second best thing about a burger are the toppings. I didn’t want to go over board since I was using shrimp as my burger….but i didn’t want to go the easy route and top it with just mayo. I thought a citrus and spicy BBQ sauce would be a great thing to try out with this recipe…and of course, top it all off with some avocado. I really think avocado is the new bacon. It makes everything better.

The shrimp patties have a shrimp cake texture. If you’re looking for an alternative appetizer to a crab cake, this recipe would definitely work.

If you make the Chipotle Mango BBQ Sauce, you’ll have a lot of sauce left over. It’s awesome, so you’ll want to use it again. It would be great to put on some chicken or pork… or you could add some greek yogurt to it and it could be used as a salad dressing. Trying using it as a sauce for a pizza or spice up a taco. It’s pretty versatile and just different enough to make people ask, “whats in this sauce??!!!”

So go ahead and “class up” your everyday burger…. I promise you’ll love it!

Shrimp Burgers & Chipotle BBQ Sauce, makes 4-6 burgers

  • 1 lb uncooked, deveined shrimp (remove tails)
  • 2 celery stalks, chopped
  • 1/2 onion, chopped
  • 1 red pepper, chopped
  • Handful of parsley leaves
  • 1 garlic clove, smashed
  • 1/2 tsp. cayenne red pepper
  • Zest of 1 lemon
  • 1/2 cup panko bread crumbs
  • Burger Buns
  • Chipotle Mango BBQ Sauce (recipe to follow)
  • 1 avocado, sliced

Directions:

  1. In a food processor or strong blender, add 1/2 of the shrimp. Blend until the consistency is like a paste. Transfer shrimp to a bowl using a rubber spatula. Add the rest of the shrimp to the bowl.
  2. Add all of the veggies, garlic and parsley to the blender/food processor. Pulse until the mixture comes to a fine chop. Add it to the shrimp bowl.
  3. Add cayenne pepper and zest to the shrimp bowl. Give it a good stir. Season with salt & pepper. Add in the panko crumbs. Panko will help the burger mixture to firm up.
  4. Make 6 burger patties and add olive oil to a warm skillet. Cook burgers 3-4 minutes per side.
  5. Toast your burger buns and top with Chipotle BBQ Sauce. Add burgers and avocado.

Chipotle Mango BBQ Sauce, makes 2 cups

  • 2 mangos, chopped
  • 2  chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
  • 1/2 cup ketchup
  • 1/2 cup apple juice
  • 1/4 onion, chopped
  • 4 cloves garlic, smashed and peeled
  • Juice from 1/2 lemon
  • 2 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon canola oil
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Directions:

1. Put all ingredients in the blender. Blend until smooth. Add sauce to a sauce pan and cook for 10 minutes.

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Prime Rib Burgers

March 11, 2012 by · 4 Comments

I drove to Milwaukee this week for work. When you make the drive from Chicago to Milwaukee, besides passing outlet malls and firework shops, you will see a magical place. It’s a castle filled with cheese. I’m serious.

It’s impossible for me not to go into Mar’s Cheese Castle when I drive by. On this visit, I picked up a spreadable horseradish cheddar cheese. It’s very rich and has a kick. So of course, I wanted to explore other options to eat this cheese besides on your everyday Ritz.

Prime rib & horseradish is like peanut butter & jelly. Both go hand in hand. It’s been so beautiful in Chicago and I’ll jump on an opportunity to use my grill. Instead of your everyday prime rib, I asked the butcher to grind it so I could make it into burgers. A little pricy but everyone deserves a burger treat.

I like to add lots of flavor to my burgers… so in goes garlic, worcestershire, dijon mustard, crispy fried onion strings, salt & pepper with the ground prime rib.

Form your patties & fire up the grill. Let them cook 5 per side. This was the longest 10 minutes of my life.

Do you like toppings for your burger?? I do. So I caramelized some onions & mushrooms. Ooo-la-la.

Now it’s time for the assembly. This is my 2nd favorite part. Spread the horseradish cheddar over a toasted bun. Yes, I put cheese on both inner portions of the bun. Get your perfectly grilled patty on top of the bun. Top with caramelized onion & mushroom delicious-ness.

Get that top bun on and give it a longing look.

Ahhh, perfection!

Ok, stop staring and bite in!

My favorite part is the flavor punch this burger has. It’s AMAZING! If you love horseradish, meat and onions – this is your meal… and you’ll stop thinking I’m crazy because I asked the butcher to grind prime rib.

Don’t judge me until you try it :)

Prime Rib Burgers – recipe will make 6 burgers

  • 1 1/2 lbs of ground prime rib
  • 3 garlic cloves, minced
  • 1 cup crispy fried onions
  • 1 tsp worcestershire sauce
  • 1 tbs dijon mustard
  • 1 onion, sliced
  • 1 package of pre-sliced mushrooms
  • 1 tbs parsley, minced
  • 6 hamburger buns
  • Spreadable Horseradish Cheddar Cheese

Directions:

  1. In a bowl, mix prime rib with the next 4 ingredients. Season with salt & pepper. Form into 6 patties.
  2. Pour olive oil in a cast iron skillet. Set at a low heat, add onions & mushrooms. Cook low & slow for 20 minutes. They should be nicely browned, not burnt.
  3. Fire up the grill and cook burgers 5 minutes per side. Take off the grill and let them rest of 5 minutes.
  4. Spread horseradish cheddar cheese over toasted buns. Add burger and top with caramelized onions & mushrooms.
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