School is out. And when I say school I mean Mother’s Day Out – greatest gift to mama’s out there.

So for the next two weeks (until it starts back up) my little munchkins will be helping me work from home. Things might get a little crazy over here….to give you an example this post was supposed to go up last Thursday. And here we are on Tuesday.

Memorial Day is on the horizon and if you are like most you will be enjoying the outdoors and hopefully someone is grilling. If it’s not BBQ then it needs to be this French Onion Burger!

I mean if you didn’t figure it out from the name I decided to make the classic French Onion Soup into a burger. And caramelizing onions is only the beginning to this bad boy burger. I roasted garlic in the oven and made a paste which I then added to some mayo, topped the beautiful beef patty with some melted Gruyere cheese and thyme leaves. And because I think it needed even more onion flavor all is put in between an onion bun.

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French Onion Burgers

Ingredients

Burgers

• 1 pound ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 teaspoons Worcestershire sauce

Roasted Garlic Mayo

• 2 whole heads of garlic
• 1 tablespoon olive oil
• 1/2 teaspoon lemon juice
• 1/3 cup mayonnaise

Caramelized Onions

• 2 medium size Vidalia onions
• 2 tablespoons butter
• 1 tablespoon oil
• 4 thick slices of Gruyere cheese
• 4 onion buns sliced
• Fresh thyme leaves for garnish

Instructions

• Combine ground beef, salt, pepper, garlic powder, and Worcestershire sauce in bowl. Set aside
• Preheat oven to 400 degrees.
• Cut off top of garlic to show part of cloves. Drizzle with olive oil and wrap both heads of garlic in aluminum foil. Bake for 40 minutes.
• Slice onions into thin slices. Melt butter in large pan over medium heat. Reduce heat to medium low and cook onions for 40-45 minutes until they are a gold brown. Stir frequently so they do not burn. Add 1 teaspoon of olive oil at a time if they are browning too quickly.
• While onions and garlic are cooking prepare grill for medium heat. Prepare burgers into 4 patties. Grill for 5-6 minutes on each side or until they are cooked through to your liking.
• Top each patty with the Gruyere cheese allowing it to melt.
• Carefully remove garlic cloves from head of garlic. Once it has cooled squeeze from bottom and the cloves slip out. Using a fork mash the cloves to make a paste (yields about 2 tablespoons) then add this to a small bowl. Add the lemon juice and mayonnaise and stir. Slather some on bottom buns.
• Top each patty with 1/4 cup caramelized onions and and thyme leaves.

Remember how April used to be Beer Month a couple of years ago? Well now another blogger friend, Kita the mastermind behind Girl Carnivore has been doing May as Burger Month so myself and like 150 other burger lovers decided to join her.

And to make Burger Month even better (Drum roll please)….There is an amazing giveaway happening so click HERE to enter.

Check the prizes out below.

• American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
•   Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
•   Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
•   Char-Broil – Char-Broil Kettleman Grill
•   Curly’s BBQ – Curly’s BBQ Pork Pack
•   Cuttingboard.com – Olive Wood Carver Bo
•   Melissa’s Produce – Baby vegetable box
•   Primal Stone – XL Primal Stone
•   Spiceologist –  4 Rub Grilling Spice Set
•  Thermoworks –  Thermapen Mk4
•   Veal Made Easy – 5 lbs Veal and grilling gear

While this is not a sponsored post I would like to thank AMERICAN LAMB BOARD, ANOLON.  BEEF, IT’S WHAT’S FOR DINNER, CHAR-BROIL, CURLY’S BBQ, CUTTINGBOARD.COM, MELISSA’S PRODUCE, PRIMAL STONE, SPICEOLOGIST , THERMOWORKS , & VEAL MADE EASY  for providing all of these goodies!

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I am sure you could have guessed that the number 1 New Year’s resolution every year is to lose weight. I definitely want to be healthier so I guess that means I am in that statistic. After doing a blast from the past this week from Hall Nesting’s Top Recipes from 2016 – I am now officially ready for 2017.

Instead of starting the year off with a salad or a healthy taco option like years in the past, how about a satisfying burger? And a vegetarian burger to be specific. Back in Indy when I was on my food truck kick I decided I needed to order a black bean burger because apparently that was the new fad. I tried it and took one bite and spit it out. I mean hello remember I am married to a hunter. I love all kinds of burgers – chicken or beef but decided black bean burgers were not for me.

But to be fair I always try something more than once and since my friend Rachel swore by black bean burgers I figured I needed to try again. Then I received this Cuba cookbook and saw a Caribbean Black Bean Burger recipe. Now I had to add a few more spices to take the flavor game up another level because the original recipe just had black beans, red bell pepper, onion and cumin – a little plain for me.

When reading through Cuba – Recipes and Stories from the Cuban Kitchen by Dan Goldberg, Andrea Kuhn, and Jody Eddy you are quickly transported right into some of the villages of Cuba all while learning about the rich culture. The way they describe the Cuban food makes you feel like you can taste flavors that will please every palate.

They say Cubans “only care about their friends, family and food.” Add faith and football to that for me and I completely understand (I mean I am a Southern girl). “Without ingredients like rice and beans and fried plantains, Cuban cuisine would lose its identity.” Which if you know me I love a good rice and beans dish (and so do my kids).

Another thing I loved about this cookbook is it made me pause and realize how much I want to take the time to read and enjoy my 150+ cookbooks and food magazines and not just cook from them.

Other recipes I’d love to try from the book: Papas Rellenas, Empanadas, Shrimp ad Scallop Ceviche, Paella, Churros, Tres Leche Cake, Mojito Cake, Passion Fruit Martini, and the Mojito. If this Black Bean Burger recipe and some of these sound impressive go ahead and snag a copy of it.

Just to drive it home on how good this Black Bean Burger is – John even asked what kind of meat I used with the black beans? The answer was none (he of course was a little shocked). The only thing I’d say that is missing from this meal though is a mojito!

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Black Bean Burger

Ingredients

• 2 1/2 cups black beans 1 1/2 15 oz. cans
• 1/2 red bell pepper stemmed, seeded and finely diced
• 1/2 cup finely diced yellow onion
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1 egg white
• 1/4 cup cornmeal
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon chipotle adobo sauce if you want more spice add some of the chipotles
• 1 tablespoon lime juice
• Vegetable oil
• Monterey Jack Cheese
• Avocado
• 6 burger buns 4 buns if you want larger burgers

Instructions

• Combine 2 cups of the beans with the bell pepper, onion, cilantro and spices in a large bowl.
• Puree the remaining half a cup of black beans with the egg white in the food processor.
• Mix the puree into the other ingredients while mashing it together. Sprinkle the cornmeal over the black bean mixture and work it in.
• Shape the mixture into six patties (4 if you want larger burgers).
• Heat the oil in a large nonstick skillet until shimmering. Carefully add patties to skillet. Cook the patties until they are brown and crispy on the bottom about 5 to 6 minutes flip and cook the other side for 5 minutes.
• While cooking combine the chipotle adobe sauce with the sour cream, mayo and lime.
• Top burgers with Monterey Jack cheese and avocado.

Disclaimer: This post contains affiliate links. I received this book from Blogging for Books for this review. I did not receive any compensation for this review and all opinions are my own. Thank you for reading and supporting the companies I partner with.

Recipe adapted and reprinted with permission from Cuba! Recipes and Stories from the Cuban Kitchen, by Dan Goldberg, Andrea Kuhn, and Jody Eddy, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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So you should know I have become quite the procrastinator lately. These burgers were supposed to go up last week. But with all the birthdays going on lately, New Orleans last week, Memorial Day this week and then my sister in law’s wedding next week it’s a miracle I can keep straight what day it is.

I bring you these burgers for two of my favorite boys. With JG’s birthday last week and John’s birthday today I could have celebrated with cookies  which they probably would have preferred but hopefully they’ll appreciate a birthday burger instead.

Before I made this burger John wasn’t sure about it because he didn’t think chicken burgers even sounded that pleasant. Once the burger was first placed on John’s Grayson’s high chair he looked at it probably thinking this is no burger and then picked up the onions and was even more confused.

Fast forward to their first bites – now hopefully when JG starts talking he will be able to tell me if his food is good. But he proceeded with a second bite which means he liked it. And John actually confirmed with words how much to his surprise he enjoyed it. The chicken burger is definitely not lackluster in flavor.

So fire up your grill for Memorial Day and give your guests a fun new burger to try!

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BBQ Chicken Burger

Servings 4

Ingredients

Burgers

• 1 1/2 pounds ground chicken
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon chili powder

Other Toppings

• 1 tablespoon butter
• 1 tablespoon olive oil + more for grilling if using indoor grill
• 1/2 large red onion cut into thin slices
• BBQ Sauce
• 4 Cheddar Cheese slices
• Cilantro

Instructions

• Transfer the chicken, Worcestershire sauce, and 5 spices to a bowl. Without overmixing the chicken, incorporate all the ingredients together evenly. Let it marinate for 30-1 hour in fridge.
• While the chicken is marinating, take a skillet and over medium heat melt the butter, add the olive oil and the onion slices. Spread the onions over the pan and let them start cooking. After about 5 minutes, turn heat to medium low and occasionally stir. They will cook for about 25-30 minutes.
• Prepare indoor or outdoor grill over medium heat.
• Form the chicken mixture into four 1/2" thick patties. Grill burgers over medium heat until cooked through, 5-7 minutes per side. When the burgers are on their second side of cooking top with cheddar cheese slices to melt.
• To assemble the burger: Place chicken patty (cheese side up) on bottom bun, then add caramelized red onions, BBQ sauce (as little or much as you want), and a few pieces of cilantro.

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Burgers = Summertime to me!

I feel like I need to make a bucket list for this summer. Do you have one? Being in my third trimester means I am staying out of this heat. Luckily I have a son who doesn’t understand summer also = pool time. I mean I love the pool – the smell of chlorine well it sounds silly but I love it. But our rear ends will be parked inside though with the AC and this burger.

Summer means burgers firing up the grill, eating watermelon and enjoying a nice refreshing cocktail. Well I don’t care for watermelon (or any melon that is) and I can’t do the last thing for a couple more months so it looks like burgers it is.

Got any 4th of July plans yet? This time last year John Grayson was only 1 1/2 months old. We were still living in Indy therefore we had a very low key holiday and made these BBQ Pulled Pork Sandwiches. Thank goodness he slept through all of the fireworks but I am a little anxious to see how we will handle it this year. I know he will love seeing them, but the noise….well fingers crossed!

I won’t repeat myself that summertime = _______. But it’s true, when do you see all the grills come out? These are grilled and seasoned to perfection. Serve them alongside some cheesy fries and maybe even a vanilla milkshake!

These burgers will make you wanna take a trip through the south – You have ground beef, a marinade with spices that make up a cajun seasoning and remoulade (Louisiana style), good ol’ pimento cheese (better than you find at the Masters in Georgia), fried green tomatoes (like from the Whistle Stop Cafe in Alabama),  or even comeback sauce if you aren’t a remoulade fan (a Mississippi staple sauce), and some Bacon (we’ll just say these pigs come from Tennessee or Kentucky to continue along with the Southern theme). We missed a few places but you get the point! Yall enjoy!

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Southern Burger with Fried Green Tomatoes and Pimento Cheese

Ingredients

• 1 pound ground beef
• 4 slices bacon
• 1/2 cup Remoulade Sauce
• 1 cup Pimento Cheese

Marinade

• 1/4 teaspoon garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground mustard
• 1 tablespoon Worcestershire sauce

Fried Green Tomatoes

• 4 slices of a green tomato
• 1 teaspoon paprika
• 1 cup buttermilk
• 1 egg
• 1/2 cup flour
• 1 1/2 cups cornmeal
• Vegetable oil

Instructions

• Mix all of the marinade ingredients together with the ground beef and let it sit while you prepare the other ingredients.

To make Fried Green Tomatoes:

• Heat oil in frying pan.
• Combine cornmeal and paprika into one bowl, buttermilk and egg into another, and flour into another.
• Dredge tomatoes in flour, dust off. Then put in buttermilk mixture, let soak for a minute. Then coat tomatoes in cornmeal mixture.
• When oil is hot, carefully place the slices into the pan. After you get a golden crust, about 3-4 minutes flip for an additional 2-3 minutes (not browning them too much).

Burger

• Divide the meat into 4 patties.
• Heat grill pan/grill to medium high heat. Cook each burger until your desired doneness is reached (I like mine about medium 3-4 minutes per side).
• To assemble the burgers, spread 2 tablespoons of remoulade on the bottom bun and place the burger on top. Add one fried green tomato on top of the patty, followed by 1/4 cup of pimento cheese and a slice of bacon. Top with other bun and serve immediately.

Notes

Adapted from Jason and Shawnda

Menu of the Week

Ribeye Steaks with Creamy Mushroom Madeira Sauce with Twice Baked PotatoCasserole and Strawberry Goat Cheese Salad

BBQ Pulled Pork and Baked Beans

Ratatouille Galette

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Baby Update: Blueberry is 18 weeks old today and is the size of a bell pepper. So why not try out my Stuffed Bell Peppers?

The other reason is I have been a little scatter brained because all I can think about is today we find out if Blueberry is going to be a John Grayson or a Nora! To say excited is an understatement…can’t you see me jumping up and down pumping my fists in the air? Are you picturing it yet? Yes that is exactly what I did when my alarm went off at 5:21 this morning. John laughed because I have been doing this sort of thing all week long. So stay tuned for the gender reveal! Until then have a burger because you know you need something different before the week of Christmas right?!

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Caprese Burgers

If you love pesto as much as I do, add a little extra to the top bun.

Ingredients

• 1 pound ground beef
• 2 tablespoons grated Parmesan cheese
• 2 garlic cloves minced
• 1 tablespoon balsamic vinegar
• Pinch of salt
• 4 slices of mozzarella cheese
• 4 tablespoons pesto
• 4 slices of tomato
• 4 hamburger buns
• Balsamic glaze optional

Instructions

• Combine ground beef, Parmesan cheese, garlic, balsamic vinegar, and salt. Make four patties.
• Spread pesto on bottom bun. Place burger on bottom bun, then add a slice of cheese and tomato.
• Drizzle with balsamic glaze.
• Place top of bun on burger.

Menu for the Week

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Pictures updated September 2015

Well we had all of those ingredients but we all know how much I do not like to follow recipes.  So we still kept the fried eggs and bacon, but added changed the cheese, added a condiment, and even coffee! See you thought you could just have breakfast food as a dinner but why not mix both together?

A couple of weeks ago I asked some of yall what recipes you wanted to see this month. Responses were:

Kid friendly & quick meals, hence the Sloppy Joes

Burgers – Good Morning Breakfast Burger

Side Items – Cheesy Garlic Bread

Veggies – Glazed Carrots

Ice Cream – Homemade Chocolate Ice Cream (no machine needed)

Slow Cooker meals – Pulled Pork Tacos

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Good Morning Breakfast Burger

Servings 4 burgers

Ingredients

• 1 pound ground beef
• 4 hamburger buns
• 4 slices of Swiss cheese
• 4 fried eggs
• 4 slices of bacon

Marinade:

• 1 tablespoon Dale's sauce or another marinade of your choice
• 1 tablespoon coffee grounds fine

Condiment:

• 1/4 cup mayonnaise
• 1/8 cup ketchup
• 1/2 teaspoon chili powder
• 1/4 teaspoon hot sauce

Instructions

• Mix ground beef, Dale's, and coffee together. Allow to marinate for 30 minutes.
• Cook bacon over medium heat until fat is rendered and bacon is somewhat crisp (or cook until the doneness you like is achieved). Put on paper towels.
• If you haven't already, cook 4 eggs sunny side up (or again, cook the way you like them).
• Grill burger (or cook in skillet if you do not have a grill) for 3-4 minutes on each side.
• While burger is cooking, combine all the ingredients for your condiment, and place aside.

Build your burger:

• Place burger on bottom bun, then top with slice of cheese, bacon, then egg. Spread a layer of ketchup mayo sauce on top bun.

Menu for the Week

Slow Cooker Pulled Pork Tacos and Mexican Green Rice

Ribolitta

Venison Medallions in Cranberry Port Sauce with Cucumber Tomato Salad

Dessert: Homemade Ice Cream

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I rarely venture up to Fishers  where John works, mainly because it’s not close to where we live. But on the occasion when I decide to skip my solo lunch dates with my Kindle, I meet up with him and his coworkers for a bite to eat. One place they recently took me was to Scotty’s Lakehouse, a gourmet burger joint in a relaxed atmosphere, definitely mine and John’s kind of place.

For my entree I had a burger topped with poblano cream cheese, blue corn tortilla chips, chipotle mayo, lettuce, and tomato.

We ordered the 7 Tidals Buffalo Chicken Dip for an appetizer filled with chicken, blue cheese, cream cheese, cheddar cheese, mild sauce, and hot sauce, served with blue corn tortilla chips and celery. Quite good!

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Mexicali Burgers

Servings 4 Burgers

Ingredients

• 1 lb. ground beef
• 4 buns
• ½ onion sliced into strips
• ½ Tbsp. chipotle peppers in adobo sauce
• 4 Bibb lettuce leaves
• 4 slices of tomato
• 4 slices of pepper jack cheese

Avocado ranch dressing:

• ½ c. mayo
• ½ c. sour cream
• 3 Tbsp. buttermilk
• ½ Tbsp. olive oil
• ½ Tbsp. lemon juice
• 1 avocado peeled and pitted

Instructions

To Make Dressing

• Place all ingredients in food processor. Blend until smooth.

To Make Burgers:

• Form burger patties with taco seasoning. Place on oven top grill or outside grill. Cook until meat temperature is what you like.
• Place a little olive oil in saucepan. Add onions and caramelize, about 8-10 minutes. Add chipotle sauce and mix until well combined. Take off heat.
• Start by forming burgers. Place 1 Tbsp. avocado ranch dressing on one bun. Place burger on top. Then add cheese, onions, tomato, and lettuce. Top with other bun.

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