Burgers, Sanwiches, Wraps

All posts in the Burgers, Sanwiches, Wraps category

Double Drive Thru Veggie Burgers

Published October 17, 2016 by jenmatteson

It’s football season, which means parties, junk food, and lots of drinks! And all of those things tastes so much better when you are playing your biggest rival. For us, that means our Vikings are playing the Pack. It was an evening game, so instead of making snacks and appetizers, I wanted to make a meal; something indulgent. Well, seemingly anyway.

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I’ve had this recipe for some time, and figured this was the perfect opportunity to make these delicious sounding burgers! I was a little too excited for the game I think, as I burned the buns ūüė¶ Thankfully I had more in the freezer, so I didn’t have to do the old scrape-the-burn-parts-off-with-a-knife-into-the-sink trick. I actually threw something away if you can believe it. But, just look at them…who would save them?

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I was pleasantly surprised at the consistency of these burgers when forming them as they stayed together very nicely. Even better, they browned up and actually kind of looked like hamburger patties.

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Building the burgers proved to be a bit of a challenge, as they kept falling to one side of the other. A toothpick wouldn’t have helped since they are so huge! Speaking of huge, Nate refused to eat it with both patties, he had to deconstruct the burger. I powered through, squashed it down, and shoveled it in! The burger has some heft from the lentils, and the crunch from the walnuts was a nice added texture.

I haven’t even talked about the sauce yet. It was out of this world! I was a little hesitant with the tofu because I don’t work with it, well, ever. I like it, I eat it, but I’ve never made anything with tofu. The sauce really tasted like it had a mayo base. I think I even fooled Nate and my parents. My parents had us over for a fish fry the following day and so I brought this sauce thinking it would be good on the fish in place of tartar. It was fantastic! So don’t worry if you have too much, it can be put to many uses! Oh, and in case you were wondering, the Vikings won ūüôā

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Double Drive Thru Veggie Burgers

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

Sauce
6 oz soft tofu, cubed
3 tbsp. ketchup
1 tbsp. yellow mustard
1 tsp agave or honey
1 garlic clove
2 tbsp. sweet pickle relish
1 tbsp. fresh dill
Kosher salt

Burgers
5 tbsp. olive oil
1 onion
2 garlic cloves, minced
Kosher salt
pepper
1 cup cooked brown rice
1-15 oz can cooked lentils, rinsed and drained
1 cup toasted walnuts
1/2 cup all-purpose flour
1 tsp dried basil
4 hamburger buns, plus 4 bun bottoms, toasted
tomato slices, dill pickle chips, lettuce and thinly sliced red onion for garnish

Directions:

  1. Make the sauce. In the bowl of a food processor combine tofu, ketchup, mustard, agave, garlic, pickle relish and dill. Puree until well combined and smooth. Season with salt and pepper. Refrigerate.
  2. Make the burgers. In a large skillet, heat 2 tbsp. oil. Add onion and cook over moderate heat until lightly browned, about 6 minutes. Add garlic and cook until it becomes fragrant, about 2 minutes. Season with salt. In the bowl of a food processor, combine onion and garlic mixture, rice, lentils, walnuts, flour and dried basil. Pulse until the mixture just comes together and whole grains of rice are still visible. Season with salt and pepper.
  3. Using lightly oiled hands, press 1/3 cup of the mixture into 1/2-inch thick patties and transfer to a plate, making a total of 8 patties.
  4. Heat 1 1/2 tbsp. oil in a skillet over medium-high heat. Cook patties until bottoms are browned, about 5 minutes. Flip and continue to cook until the other side is browned and patty is heated through, about 5 more minutes.
  5. Starting with the bottom bun, layer spread, burger patty, toppings, another bottom bun, spread, burger patty, toppings, spread and top bun. Repeat for remaining 3 servings.

Meatless Monday: Basil Portobello Hoagie

Published April 14, 2014 by jenmatteson

Final trial veggie sandwich before the shower…

I must say, it was wonderful, but I sure wish I had more Portobello, because not only does the hoagie look slightly un-plump, but I could have really used a little more veg and less bread.¬† Don’t get me wrong, the entire thing was wonderful, but I wouldn’t have been upset with more mushrooms.¬† Who could be?

Basil Portobello Hoagie

I roasted my own peppers for this sandwich (soups easy), as well as used homemade hummus.¬† Feel free to speed up the process with jarred roasted red peppers and/or pre-made hummus.¬† This was another vegan try for the baby shower, and while I think taste-wise this was my favorite, it would be too difficult to keep warm and leave out for several guests.¬† So, I’ve decided on the Hummus Supreme!

But go ahead and give this one a try too.¬† I made this when it was still freezing in MN, which wasn’t too long ago, so I didn’t grill the Portobello.¬† I just saut√©ed them in some olive oil quickly on the stovetop.

Basil Portobello Hoagie

Portobello Hoagie

Source:
Servings: 2

Ingredients:

4 large Portobello caps
2 hoagies, or about 2 5-inches pieces of French bread, cut in half lengthwise
1/4 cup hummus
6-8 fresh basil leaves
1 roasted red pepper (approximately 1/2 cup jarred)

Directions:

1. If grilling, preheat grill to medium high heat.  Brush mushrooms with olive oil, and grill until just tender, about 2-3 minutes on each side.  Remove from heat, sprinkle with salt and pepper, and let rest.  Slice into 1/2-inch strips.  If you are using your stovetop, Slice mushrooms into long strips, about 1/2-inch thick.  Preheat olive oil in a small skillet over medium high heat.  Add mushrooms and cook over moderate heat until just softened, about 5 minutes.  Remove from heat and let rest.

2. Meanwhile, divide hummus evenly and spread on both sides of bread.  Layer with basil leaves, roasted red pepper and sliced Portobellos.  Close and enjoy!

Tarragon Chicken Salad

Published April 9, 2014 by jenmatteson

“I’m not dead, yet!”

Monty Python, anyone?

Wondering where I’ve been?¬† If I’ve quit blogging?¬† Found another love besides cooking?¬† Dead?¬† Well, you’d be wrong.¬† Big news on the Pigzilla family front!¬† No…it’s not a tiny Pigzilla.¬† After being unemployed for almost 8 months, I have finally found a new position.¬† And I love it…so far anyway.¬† I don’t anticipate not liking it, but I’ve only been there for two weeks, so it’s hard to say.¬† That being said, I have not had a lot of time for my second love, this blog.¬† As you know, I’m in the midst of planning a baby shower for my girlfriend, as well as another dinner party for a small group.¬† In addition to feeding my husband and all the things that go along with being an adult, I’ve been basically vegging out after I get home and dinner is made.¬† I have to get back into the grove of writing…

I love chicken salad.¬† But this is one thing that I’m particularly picky about.¬† I don’t like fruit or nuts in my chicken salad, though I do enjoy a crunch, which is where the celery comes in.¬† Certainly, if you enjoy fruit or nuts in your chicken salad, feel free to add at your own discretion, but purely against my strong recommendation not to.

Tarragon Chicken Salad

This is another recipe I tried for the aforementioned baby shower – I’m sorry, you’ve heard so much about this in the last few weeks.¬† The pairing of tarragon and chicken salad were of my own genius, but I wanted to find a great basic recipe for the chicken salad itself.¬† This recipe comes from Note to Self, and claims to be the absolute best chicken salad, ever.¬† So I had to try it.¬† I just subbed the tarragon for the dill.¬† I really enjoyed it!¬† I think this salad goes well on a buttery croissant because of deep tarragon flavor, but it’s just as good on wheat, white, pita or even on a salad.¬† This is certainly not your ordinary chicken salad, and I love that!

Tarragon Chicken Salad

Tarragon Chicken Salad

Source: Adapted from Note to Self
Servings:

Ingredients:

3 cups chilled shredded chicken (I used two poached breasts)
1/2 cup red onion, finely chopped
1/2 cup chopped celery
1/2 cup mayonnaise
2 tbsp. fresh squeezed lemon juice
1 tbsp. fresh tarragon, minced
salt and fresh ground black pepper

Directions:

1. In a large bowl, combine all ingredients.  Add additional mayonnaise to desired consistency and adjust seasonings to taste.   Refrigerate at least one hour before serving.

Meatless Monday: Balsamic Roasted Veggie Wrap

Published February 24, 2014 by jenmatteson

I am getting really tired of this winter.¬† All these veggie sandwiches makes me excited to start planting my garden and having fresh produce at my fingertips daily!¬† But alas, it’s¬†still awful cold out ūüė¶¬† To try to get into the spring state of mind, I wanted to try another veggie option for my friend’s baby shower, and this time, it’s a roasted wrap!¬† This takes a bit longer than the hummus supreme sandwich, as you have to first salt the eggplant and let the excess water drain, then wait for the vegetables to roast ūüė¶¬† But don’t worry, the wait is worth it.

Balsamic Roasted Vegetable Wrap

The veggies are soft and sweet and the arugula adds a little crunch and extra freshness.¬† I would make a large batch of the roasted veggies so you can have this wrap every day for lunch, ready to go.¬† Cold or warm, it’s delicious.¬† You could use lavish, pita or tortilla wrap, like I did.

Balsamic Roasted Vegetable Wrap

Roasted Vegetable Wrap

Source: Inspired by Vegan Soul Power
Servings: Makes about 4 wraps

Ingredients:

1 large eggplant (or 2 small), peeled and cut into 1/2″ dice
kosher salt
2 zucchini, cut into 1/2″ dice
1/2 cup cherry tomatoes, halved
1 pint button mushrooms, rough chopped
2 tbsp. olive oil
1/4 cup balsamic vinegar (I used blood orange balsamic, but use what you like/have)
fresh cracked pepper
16-20 basil leaves
1 cup arugula
4 tortilla wraps

Directions:

1. Preheat oven to 400 degrees.  Prepare baking sheet with foil and spray with cooking spray.  Place diced eggplant in colander and sprinkle generously with salt.  Toss to coat evenly.  Set over bowl or sink and let sit for 10-15 minutes.  Excess water will begin to drain from eggplant.

2. To a large bowl, add eggplant, zucchini, cherry tomatoes and mushrooms.  Drizzle with olive oil and half the vinegar.  Add salt and pepper and toss to coat evenly.  Transfer vegetables to prepared baking sheet and bake for 30-40 minutes.  Halfway through, flip vegetables.  With 5 minutes remaining, drizzle additional vinegar over vegetables.  Remove from oven and cool slightly.

3. Divide basil and arugula among tortilla wraps, and top with roasted vegetables.  Wrap as desired and enjoy!

Meatless Monday: Supreme Hummus Sandwich

Published February 17, 2014 by jenmatteson

Do you ever get sick of your same old boring lunch?  Maybe not.  But maybe you want to try something new, possibly a little healthier or fresher than that café in your building that serves pre-wrapped sandwiches.  Do you even know when those sandwiches were made?

Supreme Hummus Sandwich

I wanted to try out a few vegan sandwich recipes to serve at my girlfriend’s baby shower in a few months.¬† Yes, I’m already planning!¬† One of the best things about this sandwich is that there is absolutely no cooking.¬† Use store-bought hummus if you like to make this even quicker ¬†(I made a classic creamy hummus, though a roasted red pepper hummus would be fantastic!).¬† I also used a store-bought 8-grain bread, but this would be even better with a thick cut gourmet bread.¬† Don’t forget to lightly salt your veggies before assembling your sandwich; you wouldn’t believe how much of a difference it makes.

Supreme Hummus Sandwich

The original recipe calls for pomegranate molasses, but my grocer didn’t carry it, and I didn’t want to make a special trip to find it.¬† I just went with regular molasses, and I thought this sandwich was absolute heaven!¬† Even Nate liked it, so don’t be afraid to feed it to your meat¬†loving kids or hubbies!¬† The thinly cut crisp veggies paired with the smooth savory hummus is awesome.¬† The drizzle of molasses really brings it all together and¬†knocks it out of the park.¬† I know it sounds a little weird, but trust me – it adds SO MUCH with just a tiny drizzle.

Supreme Hummus Sandwich

Supreme Hummus Sandwich

Source: Inspired by Vegan Soul Power
Servings: Makes 1 sandwich

Ingredients:

2 slices hearty wheat or grain bread
4 tbsp. hummus
4 thin slices cucumber
4 thin slices tomato
thin sliced red onion
1/4 tsp molasses

Directions:

1. Lightly toast bread (this is optional, but I like a little crisp and warmth in my bread).  Spread each slice with hummus.  Layer one slice of bread with arugula, cucumber, tomato and red onion.  Drizzle lightly with molasses and top with second prepared slice of bread.

Asian Sloppy Joe Sliders

Published August 14, 2013 by jenmatteson

Who doesn’t love ¬†a sloppy joe? ¬†Certainly no one in this house. Unless it’s that gunk out of a can that rhymes with sanwhich. ¬†I’ve always used the same sloppy joe recipe since I was a kid, the one my mom would make, and it’s delicious. ¬†I had to get out of my sloppy joe comfort zone for one of my first recipe swaps, as I was given slow cooker sloppy joes. ¬†While those were good, we didn’t love them, and I really don’t understand the point of using a slow cooker when you basically have to precook everything anyway.

Asian Sloppy Joe Sliders

I came across this recipe in Food and Wine a few months ago and have been wanting to try it. ¬†I actually had it planned for dinner a few nights, but you know how sometimes plans just don’t work out? ¬†Well, they didn’t. ¬†But, I finally got the chance to make a batch of these for a camping trip with my bestie, her husby, Nate and myself. ¬†We were in charge of one dinner and one lunch, so I thought this would be something easy, but different from the normal burger or brat that is a common meal while camping.

Sloppy Joe Sliders

I thought these turned out fantastic. ¬†At first, I thought I would need more hoisin, but after letting it simmer and taste testing it, I thought they were perfectly Asian. ¬†For serving, I wouldn’t mind a little extra Sriracha, but obviously it’s not for everyone. ¬†They went over really well while camping, and even the Asian approved! ¬†I love my mom’s sloppy joe recipe, but I have to say, this really takes the cake. ¬†The spicy pickles really kick it up a notch, adding a crunch, while the lettuce adds some extra freshness. ¬†Try these out for your next pot luck. ¬†You can come back and thank me later!

Asian Sloppy Joe Sliders

Asian Sloppy Joe Sliders

Source: Adapted from Food and Wine
Servings: 8-10 (Makes 20 sliders)

Ingredients:

olive oil
1 red onion, finely chopped
1 cup celery, finely chopped
3 tbsp sambal oelek or other Asian chile sauce (I used a combo of sweet asian chili sauce and Sriracha)
3 garlic cloves, minced
1 tbsp fresh ginger, minced
Kosher salt
fresh ground black pepper
1 lb lean ground chicken
1 lb lean ground pork
1 cup hoisin sauce
1-15 oz can diced tomatoes, drained
1/4 cup fresh lime juice
20 dinner rolls, split and toasted
shredded iceberg lettuce and spicy pickles (optional)

Directions:

1. Heat olive oil in a large deep skillet over medium high heat.  Add onions, celery, chile sauce, garlic, ginger and a generous pinch of salt and pepper.  Cook over medium high heat, stirring occasionally, until the vegetables are softened, about 8 minutes.  Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes.  Stir in hoisin, tomatoes and lime juice and bring to a boil.  Reduce heat to low and simmer until thickened, about 20 minutes.  Season with salt and pepper to taste.

2. Spoon about 1/4 cup of the mixture on the bottom half of each roll.  Top with shredded lettuce, spicy pickles and top of bun and serve.

Hoisin Glazed Salmon Burgers

Published June 19, 2013 by jenmatteson

I used to not like fish.¬† I know, I can’t believe it either.¬† But, now if I could afford to, I would eat fish every day. ¬†When I was young, I would dabble in a little fried fish every now and then, only because it was fresh and my dad caught it, and it was what’s for dinner.¬† Finally, I grew out of my picky stage and realized how delicious fish is, especially my dad’s cracker crusted pan-fried walleye.¬† But, we’re not here to talk about walleye, we’re talking about salmon.

Hoisin Glazed Salmon Burgers

One of my first times trying salmon was at a place in downtown Minneapolis near my work.¬† It was a fairly fancy seafood place, and I wanted to try to expand my horizons, so I ordered a salmon burger.¬† It was so delicious.¬† Granted, I did top it with tartar sauce, not knowing at the time it was weird – but it is.¬† To this day, if I’m there for lunch, I’m likely to get the salmon burger.¬† Too bad I don’t work in Minneapolis anymore.

Hoisin Glazed Salmon Burgers

So when I saw Nicole’s recipe for salmon burgers, it took me back to my nearly virgin fish days.¬† The flavors aren’t really similar, but I still wanted to try it because I love salmon, and I really like Asian flare, so the hoisin glazed salmon burgers sounded right up my alley.¬† These came together so super quickly, and even better, tasted amazing.¬† The pickled cucumbers on top really add a bang to the burger.¬† It might also have to do with me adding a little extra cayenne pepper to the pickling juices.¬† The burgers were firm enough that I might have been able to grill them, but I didn’t want to take the chance of them falling apart, so I used a cast iron skillet.¬† The sesame oil added the perfect amount of nuttiness and wasn’t too overpowering.¬† This is a great summer burger recipe and alternative to your average turkey or beef burger.

Hoisin Glazed Salmon Burger

Hoisin Glazed Salmon Burgers

Source: Adapted from Prevention RD
Servings: 4

Ingredients:

For the cucumbers:
1/3 cup water
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 tsp fresh grated ginger
1/2 tsp cayenne pepper
1/2 cucumber, sliced thin (about 16 slices)

For the burgers:
1/2 cup panko
4 tbsp chives, minced
2 tbsp cilantro, chopped
1 tsp low-sodium soy sauce
1 1/2 tsp fresh grated ginger
1 tsp lime zest
1-1 lb skinless wild, fresh salmon fillet, finely chopped
1 large egg white
1 1/2 tsp sesame oil
2 tbsp hoisin sauce
4 hamburger buns

Directions:

1. In a small saucepan, combine water, vinegar, garlic, ginger and cayenne.  Bring mixture to a boil.  Remove from heat and add cucumbers.  Let stand for 30 minutes.

2. In a large mixing bowl, gently toss together panko, chives, cilantro, soy sauce, ginger, lime zest, salmon and egg white.  Separate mixture into four equal parts and shape into patties.

3. In a cast iron pan, heat sesame oil over medium-high heat.  Add two patties to the pan and cook for 3-4 minutes, until beginning to brown on the bottom, and flip.  Cook for another 3 minutes, brush the tops with hoisin sauce and cook for 30 seconds more.

4. Place patties on bun and top with cucumbers and top half of bun.

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