Caramelized Onion Barbecue Burgers

Posted on June 20, 2012 by bilrob

Caramelized Onion Barbecue Burgers

A hamburger (also called a hamburger sandwich, burger or hamburg) is a sandwich[citation needed] consisting of a cooked patty of ground meat usually placed inside a sliced bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish.
The term “burger”, can also be applied to the meat patty on its own, especially in the UK where the term “patty” is rarely used. The term may be prefixed with the type of meat as in “beef burger”.

The term hamburger originally derives from Hamburg, Germany’s second largest city, from which many people emigrated to the United States. In High German, Burg means fortified settlement or fortified refuge; and is a widespread component of place names. Hamburger can be a descriptive noun in German, referring to someone from Hamburg or an adjective describing something from Hamburg. Similarly, frankfurter and wiener, names for other meat-based foods, are also used in Germany and Austria as descriptive nouns for people and as adjectives for things from the cities of Frankfurt and Wien (Vienna), respectively. The term “burger” is associated with many different types of sandwiches similar to a (ground beef) hamburger, using different meats, such as a buffalo burger, venison, kangaroo, turkey, elk, lamb, salmon burger or veggie burger.

Recipe for Caramelized Onion Burgers

Makes: 4 burgers / Preparation time: 10 minutes / Total time: 45 minutes

This recipe makes 4 burgers or 8 sliders.

1 tablespoon olive oil

4 large sweet onions, peeled, sliced

1 tablespoon balsamic vinegar

1 pound 95% lean ground beef

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 tablespoon honey

1 tablespoon tomato paste

1 teaspoon Dijon mustard

3 tablespoons apple cider vinegar

1 tablespoon soy sauce

4 standard or 8 slider whole-grain burger buns

In a large skillet over medium, heat the olive oil. Add the onions and sauté until deep brown, about 20 to 25 minutes. If the skillet gets too dry, add 1 to 2 teaspoons of water as needed. Stir in the balsamic vinegar and allow to cool.

Heat the grill to medium-high.

In a medium bowl, gently stir together the cooled onions, ground beef, salt and black pepper. Form the mixture into 4 or 8 patties, pressing a slight indentation into the center of each.

To make the sauce, in a small saucepan, combine the cumin, cayenne and smoked paprika. In a small bowl, stir together the garlic powder, honey, tomato paste, mustard, cider vinegar and soy sauce. Take everything out to the grill.

Place the saucepan with the spices directly on the grill. Stir until fragrant and toasted, about 1 minute. Add the tomato-honey mixture to the spices and stir until simmering, about 5 minutes. Use caution; the handle of the saucepan will get very hot. Move the saucepan to the back of the grill or off to the side.

Add the burgers to the grill and cook for 4 to 6 minutes per side for medium-well. Spoon the sauce over the burgers and serve on multigrain or whole-wheat buns.

Tested by the Associated Press. Analysis per 1 regular burger. 380 calories (26% from fat), 11 grams fat (3.5 grams sat. fat), 45 grams carbohydrates, 28 grams protein, 900 mg sodium, 60 mg cholesterol, 6 grams fiber.

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Mushrooms : Meaty-tasting portabellas make a fine burger

Posted on June 11, 2012 by bilrob

Meaty-tasting portabellas make a fine burger

Meaty tasting and low in calories, portabella mushrooms are a great alternative to a beef burger.

What makes them ideal as burgers is their size and texture. But they also work well grilled or broiled, served on sandwiches, or sliced on salads.

Portabella mushrooms are basically an overgrown variation of the common button mushrooms. They can be very large, about 5-6 inches in diameter, although many stores now carry mini bellas, about 3 inches in diameter, and porteenies, which are even smaller.

It was in 1980 that the name portabella started to be used as a “brilliant marketing ploy to popularize these unglamorous mushrooms,” according to “The Food Lover’s Companion” (Barron’s, $16.99) by Sharon Tyler Herbst.

Portabella mushrooms have a meaty texture because their gills are exposed, which gives them a low-moisture content.

Many recipes call for removing the gills before cooking. It can be simply a matter of preference, but it also can be because the spores released from the gills during cooking will discolor other ingredients that are mixed in. So remove the gills when making a mushroom soup or using portabellas in, say, a risotto or other rice or pasta dish.

If you’re stuffing the portabellas, it’s also a good idea to remove the gills and stems to make room for the stuffing.

In this portabella burger recipe, the gills are removed so they won’t darken the cheese, but it’s not totally necessary. Use a spoon to easily scrape out and remove them.

Here’s the basic preparation for grilling portabellas.

• Prepare: Remove and discard the stems and scrape out the gills. Wipe caps clean with a damp paper towel.

• Season: Brush both sides of the mushroom caps with olive oil and sprinkle with coarse sea or kosher salt and black pepper.

• Grill: Preheat the grill to medium-high. Place mushrooms, top side down, and grill 4 minutes. Turn over and grill an additional 2-4 minutes or until the caps are tender.

In today’s recipe, the portabellas are topped with tangy blue cheese and caramelized red onions. Serve them on a lightly toasted bun. Match the buns to the size of the mushrooms before grilling, keeping in mind that the portabellas will shrink a little. If you add a thick slice of tomato and peppery arugula, your guests won’t ask “Where’s the beef?”

Contact Susan M. Selasky at 313-222-6432 or [email protected].

Recipes for Mushrooms with Bill & Sheila

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Barbecue Flavor Without The Grill

Posted on June 7, 2012 by bilrob

Barbecue Flavor Without The Grill

Ground buffalo meat is now available in most supermarkets. It has a real beef flavor and makes a great barbecue burger. If it’s not available, look for grass-fed or 98 percent fat-free ground beef.

Hamburger tips: When shaping the burgers, handle them lightly. Don’t squeeze or compact them. When cooking, don’t press the burgers with a spatula.

Tomato and onion salad: Slice two ripe tomatoes, and arrange on dinner plates. Sprinkle each with a tablespoon of diced red onion and drizzle with a tablespoon of reduced-fat oil and vinegar dressing.

This meal contains 611 calories per serving with 21 percent of calories from fat.

HELPFUL HINTS:

Any type of barbecue sauce can be used.

Any type of sweet onion can be used for the salad.

Diced onion is used in both recipes. Prepare it at one time and divide accordingly.

COUNTDOWN:

Prepare burgers.

While burgers cook, assemble salad.

SHOPPING LIST:

To buy: ¾ pound ground buffalo or ground grass-fed beef, 1 bottle barbecue sauce, 1 package whole wheat hamburger rolls, 2 red onions, 1 package sliced portobello mushrooms, 2 tomatoes.

Staples: Canola oil, reduced-fat oil and vinegar dressing, salt, black peppercorns.

BUFFALO BURGERS

Makes 2 servings

• ¾ pound ground buffalo meat

• 3 tablespoons barbecue sauce

• Salt and freshly ground pepper

• 1 tablespoon canola oil

• 2 cups diced red onions

• 1 cup sliced portobello mushrooms

• 2 whole-wheat hamburger rolls

Mix ground buffalo with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches in diameter and ½-inch thick. Heat oil in a nonstick skillet over medium-high heat. Add the burgers, onions and mushrooms. Saute 5 minutes. Turn burgers over and cook another 5 minutes. A meat thermometer should read 145 degrees for medium-rare.

When burgers are cooked, place each burger on the bottom half of a hamburger roll. Spoon onions and mushrooms on top. Close with top half and serve.

Per serving: 564 calories (21percent from fat), 13.1 g fat (2.4 g saturated, 6.9 g monounsaturated), 108 mg cholesterol, 50.5 g protein, 60.3 g carbohydrates, 8.9 g fiber, 788 mg sodium.

[ Visit Linda on her web page at www.DinnerInMinutes.com or email her at [email protected]. ]

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Caramelized onion barbecue burgers with healthy potato chips.

Posted on June 4, 2012 by bilrob

slideshow

Caramelized onion barbecue burgers with healthy potato chips.

Dads love grilling. Dads love burgers. Trouble is, good burgers don’t always love Dad back.

That’s because great burgers often start with fatty ground beef. All that fat keeps the burgers juicy and flavorful as they grill. And then of course there is the temptation to pile on toppings and condiments, like heaps of melting cheese and thick spreads of mayonnaise.

We decided to show our love this Father’s Day by offering up a delicious burger that also happens to be healthy. To keep our burger lean, we went with a 95 percent lean ground beef. You also could go for ground turkey, chicken or pork, but read the packages carefully; many ground meats aren’t as lean as you might think they are.

Since we removed most of the fat from our burger’s meat, we needed to add moisture. We did this by incorporating vegetables. I know, groan! Vegetables don’t belong in burgers.

But really, this is a vegetable you would have put on the burger anyway — caramelized onions. They add tons of flavor, moisture and virtually no calories. You also can make the onions well in advance so they’re all ready to go when you want to make burgers. They even freeze well if you want to make a giant batch.

To top off the burger, we skipped the cheese and went with a quick homemade barbecue sauce. Best of all, you can make the sauce right on the grill; just bring a little saucepan out with you and do all the cooking in the same spot. You’ll want to make the sauce first so that you know it’s ready to go when the burgers are.

CARAMELIZED ONION

BARBECUE BURGERS

Start to finish: 30 minutes

Servings: 4 regular burgers

or 8 sliders

1 tablespoon olive oil

4 large sweet onions, sliced

1 tablespoon balsamic vinegar

1 pound 96 percent lean ground beef

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon cumin

¼ teaspoon cayenne pepper

1 teaspoon smoked paprika

½ teaspoon garlic powder

1 tablespoon honey

1 tablespoon tomato paste

1 teaspoon Dijon mustard

3 tablespoons apple cider vinegar

1 tablespoon soy sauce

4 standard or 8 slider whole-grain burger buns

In a large skillet over medium, heat the olive oil. Add the onions and saute until deep brown, about 20 to 25 minutes. If the skillet gets too dry, add 1 to 2 teaspoons of water as needed. Stir in the balsamic vinegar and allow to cool.

Heat the grill to medium-high. In a medium bowl, gently stir together the cooled onions, ground beef, salt and black pepper. Form the mixture into 4 or 8 patties, pressing a slight indent into the center of each.

In a small saucepan, combine the cumin, cayenne and smoked paprika. In a small bowl, stir together the garlic powder, honey, tomato paste, mustard, cider vinegar and soy sauce. Bring everything out to the grill.

Place the saucepan with the spices directly on the grill. Stir until fragrant and toasted, about 1 minute. Add the tomato-honey mixture to the spices and stir until simmering, about 5 minutes. Use caution, the handle of the saucepan will get very hot. Move the saucepan to the back of the grill or off to the side.

Add the burgers to the grill and cook for 4 to 6 minutes per side for medium-well. Spoon the sauce over the burgers and serve on multigrain or whole-wheat buns.

Nutrition information per 1 regular burger (values are rounded to the nearest whole number): 380 calories; 100 calories from fat (26 percent of total calories); 11 g fat (3.5 g saturated; 0 g trans fats); 60 mg cholesterol; 45 g carbohydrate; 28 g protein; 6 g fiber; 900 mg sodium

Bill & Sheila’s Barbecue

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