Portabello Burgers 4 Jon

Totally excited to head over to the market this morning for some fresh produce and baked goods. Hoping to find some awesome meaty portobellos for the post today!

When possible, buying local and fresh, is the way to go…even for college students! Why? Local reduces transport costs and carbon footprints. Local supports farmers in your area. Local simply tastes better! As of late, my son, has become even more conscious of how our eating affects the environment--not going completely vegetarian, but certainly more conscious in his food choices--girlfriends have a way of suddenly changing your worldview, right? 

He has always loved to eat (hence this blog that provides him with all the recipes we make at home); and, interestingly, Jon has always loved foods that most kids cringe (and twist their face into ungodly shapes to) when mentioned. 

One of Jon's first requests when I started the blog was 'How Do I Make Those Mushrooms' instructions and recipe! Eat them plain, put them on burgers, add them to pasta! But, Jon also discovered the giant portobello grilled to perfection, drizzled with balsamic and topped off with feta or goat cheese! 

In light of Jon's mindful eating, I am posting this awesome, and simple version of a meatless portobello burger, topped with grilled red onions and Boursin (or Blue) cheese, and sandwiched between a toasted, buttery bun with arugula!

And yes…to all you doubters…this is one of Jon's favorite things to eat: mushrooms.
And yes…he is a college student who asked for this recipe!

(Adapted from Michael Symon's 5 Ingredients Cookbook)

Portobello Burgers

Equipment:
Grill (or grill pan)
Shallow bowl or pyrex baking dish

Ingredients:
3-4 large fresh portobello mushrooms, stem and gills removed

Mushroom Marinade:
1/3 cup olive oil
1 tsp thyme
1 tsp oregano
2 cloves garlic, minced
1/3 cup balsamic vinegar
1 Tbls balsamic syrup (optional. If you don't have it, add a 1-2 tsp of sugar)
Lemon juice
Salt & pepper to taste

1 large red onion, sliced in 1/4" rounds, drizzled with olive oil, red wine vinegar
Blue Cheese or Boursin cheese
Arugula, lightly tossed in olive oil, lemon juice, parmesan cheese
Kaiser Rolls, buttered and toasted

Instructions:
1. Wash your hands.
2. De-stem and de-gill the mushrooms. Remove all dirt with damp paper towel.
3. Combine the marinade ingredients into a shallow dish or pyrex baking dish.

4. Add your mushrooms and slather in marinade all around x 20-30 minutes or longer.

5. Marinate the red onion slices with olive oil, red wine vinegar (or lemon), salt & pepper.

6. Toss your arugula with olive oil, lemon, and parmesan.

7. Fire up the grill, or heat your grill pan, on MED-HIGH.
8. Sear mushrooms and onion slices 3-4 minutes per side untouched.

9. Flip the mushrooms and onion slices over for another 3 minutes.

10. Toast your buns and build this sucker high!!!

The Boursin, or Bleu Cheese, will soften and melt when everything comes together!

Not So Plain Turkey Burgers

Turkey burgers are another great alternative to burger night.  The meat is leaner, less fatty, and by many, considered much healthier than the red meat version.  But oftentimes, the leaner cuts lack flavor and depth, because the fat's missing and the meat becomes dry.

Martha Stewart's Great Food Fast  cookbook posts a simple, yet effective, counter to ensuring that your turkey burger doesn't dry out or lack flavor. If you can throw the ingredients in a bowl and then form a few patties, you are ready for a great meal.  

Equipment:

Large Non-stick skillet (use a grill skillet if you have one)

Functional stove or grill

Mixing bowl

Knife, for chopping 

Ingredients:

1 1/2 lbs ground turkey meat (I prefer ground turkey breast)

1/4 cup bread crumbs

1/2 cup shredded Swiss or Gruyere cheese 

1 Tbls Dijon mustard

4 scallions, finely chopped

1 garlic clove, minced

1 1/2 tsp of salt

Fresh ground pepper

2 tsp butter / olive oil

Condiments:

Cheese

Red or White onion (raw or grilled)

Pickles

Mayo

Ketchup

Heinz 57 Sauce

Mustard

Lettuce

Tomatoes

Hamburger buns

Instructions:

1. Wash Your Hands 

2. Combine ground turkey with the bread crumbs, cheese, scallions, Dijon and garlic.  Mix well.

3. Add salt and pepper.

4. Divide the mixture evenly and form equal-sized patties.

5. Heat 2 tsp of butter with 1 tsp olive oil over MEDIUM-HIGH heat.

6. Sear one side of patty (without looking) for 4-5 minutes over MEDIUM heat before turning it over.

7. Sear the other side for another 5-6 minutes until cooked thru.

8. Toast your buns and start adding the condiments to your taste.

Enjoy the burger plain with a side of Proscuitto-Wrapped Asparagus (see previous May 2013 blog) or with all the fix in's (see partial photo from original recipe photo)!

Spicy BBQ Sloppy Joes

I haven't had Sloppy Joes for years.  Just never think of it.  But this recipe makes total sense as another Burger Alternative--Spicy BBQ Sloppy Joes.  It fits in line with providing simple skills with multiple variations on a theme: hamburger doesn't have to equal 'another burger night'.

See what you think.  I adapted a version from Epicurious Dinner Rush magazine called 'Sophisto Joes' but completely misread the recipe on my first attempt, adding 1 1/2 cups of brown sugar instead of 1 1/2 Tablespoons.  On remake, I adjusted the ingredients and added a few new ones.  Still simple, but with a little kick to keep things interesting!

Equipment:

Large skillet

Wooden spoon

Knife for chopping veggies

Magic-Bullet-type blender (if you don't have one you'll have to simply mash tomatoes)

Measuring spoons

Ingredients:

1 (14 1/2 oz) can whole tomatoes or diced, drained

1 large onion, chopped

4 garlic cloves, minced

2 Tablespoons butter

1 medium carrot, finely chopped

1 celery rib, finely chopped

1 1/2 lbs ground beef

1 1/2 tsp chili powder

2 Tablespoons Worchestershire Sauce

1 Tablespoon of light or dark brown sugar

Juice from 1/2 lemon or 1 teaspoon of red wine vinegar 

Pinch of cayenne (optional, if you have it)

1/2 tsp of Dijon mustard (optional if you have it)

4 Kaiser Rolls / Hamburger Rolls, toasted with or without butter.

Instructions:

1. Wash your hands.

2. Puree the tomatoes in the blender. Set aside.

3. Prep all of the veggies.

4. Heat butter over MEDIUM - HIGH heat in a large 12" skillet.

5. Saute garlic and onion until onion begins to turn golden brown, approx 4-5 minutes.

6. Add carrot, celery, 1/2 tsp of salt.  Stir and cook for until veggies soften, approx 4-5 minutes.

7. Add beef and brown, stirring occasionally, approx 5-6 minutes.

8. Add chili powder, 1/2 tsp salt, dijon mustard, and 3/4 tsp pepper.  Stir for 2 minutes.

9. Add pureed tomatoes, lemon juice, Worchestershire Sauce, and brown sugar.

10. Bring mixture to a boil, stirring occasionally, until sauce thickens, approx 6 minutes.

11. Season to taste with salt.
12. Toast your rolls for added support for the sloppiness.  Add butter or skip.