BBQ burger dinner…

I love BBQ? I love to on a nice warm day, especially on the weekends. Sitting on the deck with a sangria makes it even better!! And making your own burgers and sides….yum!! Try my homemade burgers, mixed vegetable salad and pineapple curry coleslaw and you might just impress yourself or your guests – I think I did!!!!

 

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Homemade burgers

1 package lean ground meat

(we used grass fed beef but use turkey, chicken or for a veg option pulsed chickpeas with precooked wild rice)

1/2 onion diced finely

1/2 green pepper diced finely

2 garlic cloves diced finely 

(don’t want to chop? Pulse the onion, pepper and garlic in a food processor)

1/4 c quick cook oats

(not gluten sensitive, use bread crumbs if you’d prefer)

1 egg

1 tbsp fresh parsley chopped (or 1 tsp dried)

1 tbsp steak spice 

2 tsps cumin 

1 tsp paprika 

salt & pepper

In a large bowl mix all the ingredients until well combined. Salt & pepper well then form into large palm size patties (meat will shrink slightly when cooked) then refrigerate if not cooking right away.

If the patties were refrigerated leave meat to sit at room temperature for about 15 mins before cooking – if meat is cooked cold you risk burning the outside before the center is fully cooked & juicy…

 

Meanwhile, prep the salad:

 

BBQ veg salad with balsamic 

2 ears corn husked & soaked in water for 10 mins 

2 carrots peeled & chopped in small chunks

2 potatoes peeled & chopped in small cubes

2 garlic cloves whole 

1/2 onion chopped in large chunks

1/2 each red & yellow pepper chopped in large chunks

1 bunch asparagus, ends trimmed 

1 stem cocktail tomatoes on the vine (optional)

1/2 can chick peas 

1 tbsp olive oil 

1/2 tbsp balsamic vinegar 

1 tsp dried thyme 

salt & pepper to taste 

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Prepare tinfoil packed of chopped veggies then drizzle/toss in a bit of oil. I cook the carrots, onion, garlic & peppers in one packet, then in their own packets the potatoes, tomatoes and asparagus. Corn can be cooked directly on the BBQ after they have soaked in the water to avoid burning. Cook veggies on the BBQ for about 30 mins (put the potatoes on first then after about 5 mins put on the carrot pack, about 5 mins later the corn then for the last 10 mins of cooking add the asparagus on the grill). Remove cooked veg from the BBQ and cool.  Placed cooled veg in a large bowl then add chick peas. Squish the garlic, add oil and balsamic then mix well but gently. Top with roasted tomatoes….

 

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Cook the burgers while the veggies cool…..Cook the burgers for 7-10 mins flipping them once when the juices begin to seep to the top…Add cheese (we used jalapeno pepper jack) if you want to the last 2 mins of cooking…

 

While the burgers cook make the coleslaw…which by the way was the best received salad with my guests!!!!!

 

Curried pineapple coleslaw 

1/2 pack shredded cabbage (or finely shred your own – about 4 c)

1/2 c plain Greek yogurt

1/4 c fresh pineapple finely chopped

1 tbsp honey dijon mustard

1 tbsp apple cider vinegar 

1/2 tsp 1 tsp curry powder (start with half then add more if you like a more distinct curry flavor)

1 tsp cumin 

1 tsp paprika 

1/2 tsp dried chili flakes 

1/4 tsp white sugar 

salt & pepper 

Mix all ingredients in a bowl. Season with salt & pepper to taste (I taste as I go adding more spice if I feel it needs it)…Let sit in the fridge for at least 15 mins to let the flavors marinate.

 

Assemble to serve….

 

I bought pretzel buns from Rustic bakery at the farmers market and that was the finishing touch to this super yummy BBQ meal! Piled on top of the burger was butter lettuce & tomato of course but come on – put what ever else you like on it!….It’s your burger….add avocado, sliced red onion, cilantro….whatever! 

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