Sandwiches

New England Turkey Burger

This summer has been a struggle for me to a keep up with my blog. If I’m not traveling for work, I’m working from home and sometimes just can’t stand to be in front of my computer any longer. So, thank you for those of you who are hanging on and checking in here for my periodic posts. The thing is, I still cook and still take pictures. I’m just bad and getting the blogs written up. Every time I think maybe I should just give this whole thing up, I remember why I did it in the first place. Because I enjoy cooking, I enjoy writing and I have to eat anyway, right? Well, my typical diet this summer has basically been burgers and pizza so here is yet another burger I made: this New England Turkey Burger.

This turkey burger is flavored with beer-infused caramelized onions which help to keep the meat juicy and vibrant. I used the seasonal beer Sam Adams Porch Rocker instead of Summer Ale but any beer can be used. A mayonnaise-mustard spread, cheese, tomato and lettuce top this burger – oh and another big dollop of caramelized onions. For someone who absolutely hated onions as a kid, I’ve found a newfound respect for this veggie, especially when it’s softened up with some beer! So, it’s summer and it’s another burger. But isn’t that what summer is for?

IMG_4538

Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.

IMG_4531

IMG_4532

Preheat grill or pan to medium-high heat. Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey.

IMG_4533

Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack or pan coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes.

IMG_4534

Top with cheese; grill 1 minute or until cheese melts and turkey is done.

IMG_4535

Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.

IMG_4536

Additions: None

Omissions: None

Substitutions:

  • Sharp cheddar
  • Seasonal beer
  • Spinach

Overall Rating: Love It

Source: Cooking Light magazine

Egg Salad Sandwiches with Bacon and Sriracha

Got some hard-boiled eggs leftover from Easter and are kind of sick of deviled eggs? Is that even possible? To be sick of deviled eggs? Not in my world. Deviled eggs, egg salad, or hard-boiled eggs simply sliced over some avocado toast – I don’t care. I’ll take them hard-boiled any which way. I eat deviled eggs so often throughout the year but I rarely think to make egg salad anymore. Probably because I can eat an entire bowl of egg salad with a spoon. Portion control? Ha! But I couldn’t resist trying these Egg Salad Sandwiches with Bacon and Sriracha.

Hard-boiled eggs are mixed with a combination of a little mayonnaise, plain non-fat Greek yogurt, bacon (I used turkey bacon), scallions, and Sriracha. The mixture is plopped on top of some arugula which adds yet another layer of vibrant flavor. (Don’t like arugula? Use spinach). I’m not typically a big fan of using yogurt in place of mayonnaise in most cases but here, it works. With the Sriracha and light oniony bite of the scallions, you can’t even tell the yogurt is in there. And bacon? Who doesn’t love bacon? This egg salad is insane. Sriracha and eggs work so well together that it doesn’t even seem right to not put them together. I ate my egg salad on seeded Jewish rye bread which packs yet another punch so I was in heaven. Thank goodness for Easter. It’s just another reason to make hard-boiled eggs. As if we need a reason.

IMG_3582

 Cook bacon in a medium pan over medium-high heat 3 minutes, until crisp or microwave per package directions. Remove bacon from pan or microwave; crumble. Place bacon in a large bowl. Stir in onions, mayonnaise, yogurt, Sriracha, salt and pepper.

IMG_3580

Gently stir in eggs.

IMG_3581

Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

IMG_3583

Additions: None

Omissions: None

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Banana-Almond Butter French Toast Sandwiches

I was in Vegas two weeks ago and one morning my friends and I went to breakfast. (This doesn’t always happen). It was our first morning there and we hadn’t yet been sucked in to all the Vegas has. Not that I’m going to tell you anything that happened there – but I will tell you that I came thisclose to ordering French toast that morning. French toast is one of those things that I ate quite often when I was a kid but rarely do anymore. I always consider it when going out for breakfast but never order it. Thankfully, it’s easy to make at home. Got eggs and bread? You can make French toast. These Banana-Almond Butter French Toast Sandwiches are different twist that are a fun alternative to your standard breakfast. Maybe even your Easter breakfast.

Almond butter, maple syrup, and banana slices are spread between two pieces of break and then dunked in a mixture of eggs, almond milk (or regular milk), cinnamon and vanilla. Grilled until golden brown and slightly crispy, these sandwiches are packed with perfect salty-sweetness. Think of a peanut butter and banana sandwich marrying French toast. So yummy. Surprise your kids with these on Easter Sunday. They’ll be happy they are portable while they are off searching for eggs.

IMG_3314

Crack eggs into a shallow bowl. Add almond milk, vanilla extract, and cinnamon; stir with a whisk to combine.

IMG_3309

Combine almond butter and maple syrup in a small bowl. Cut banana lengthwise into 4 thin slices; cut crosswise into halves. Spread almond butter mixture evenly across bread slices. Top 2 bread slices with 4 banana pieces. Place remaining 2 bread slices over banana, sandwiching almond butter and bananas inside.

IMG_3310

Heat a panini press to 425°F or grill pan at high heat. Dip sandwiches in egg mixture, and let excess drip off.

IMG_3311

Lightly coat grill plates of panini press or grill pan with cooking spray, if needed. Arrange sandwiches on press or grill. Push down gently to flatten.

IMG_3312

Cook 3 to 4 minutes or until sandwiches are browned on the outside and hot in the center.Place sandwiches on a cutting board. Cut in half diagonally. Serve hot.

IMG_3313

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

%d bloggers like this: