Burgers, Sanwiches, Wraps

All posts in the Burgers, Sanwiches, Wraps category

Recipe Swap: Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Published April 26, 2013 by jenmatteson

Another round of Blogger’s Choice Recipe Swap, hosted by Sarah at a Taste of Home Cooking.  I was excited to be assigned a blog I have not yet visited, Jenna’s Cooking Journey, so I had a good timeWC-Recipe-Swap-badge-1 sifting through all of her recipes to find something tasty!  Of course, most dishes fit that parameter, but I wanted to find something that would be good to grill.  We had another snow storm over the past weekend, some areas getting up to 8″, and another one earlier this week, with an estimated 6-10″ of snow…in April.  The end of April.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Seeing as though it’s not yet spring outside, I thought making something on the grill might make us feel like it’s spring inside.  I make a lot of turkey burgers at home, but I had yet to make a chicken burger  No real reason why, just hadn’t tried them, which is why Jenna’s chicken burgers with garlic rosemary mayonnaise was the perfect match!  I’ve never heard of putting mayonnaise in the burgers, but it really does make sense to add a little moisture and fat to the very lean chicken burger so you don’t end up with a hockey puck.  Sort of defeats the purpose, though, right?  I suppose I would say this is still on the healthy side though.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Nate and I had a busy and active Sunday morning.  We headed to the gym for an hour and a half, then we had some errands to run.  By the time we got home, I was famished, so I started in on these burgers right away.  Like I said previously, I was a bit skeptical of adding mayonnaise directly to the burgers, but thought it couldn’t hurt to try it.  The original recipe called for 1/2 cup of the mayonnaise in the burgers, but after adding only about 1/4 cup of the mayonnaise, I thought that was plenty.  The burgers actually were quite difficult to handle because they were so moist.  I decided grilling them probably wouldn’t work well, so I ended up using a skillet instead.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

The result was absolutely amazing!  The mayonnaise added a lot of moisture and the rosemary added so much flavor that I almost forgot I was eating a chicken burger.  Although it’s a burger and my initial thought was that it might make us feel more spring-y, the rosemary actually made it more hearty and would be a really great burger for the wintertime.  So I guess, technically, with all the snow we are still getting, it really was the perfect match!  The arugula added just a hint of spice and freshness.  I don’t usually buy arugula and would have used spinach instead, but I’m glad I sprung for the spicier green option.  The only thing I would change for next time is a tomato slice to bring more freshness and color to the plate.  Nate and I both loved them; he ate two in one sitting, and called the third one for his lunch on Monday.  It’s definitely a keeper!

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Source: Adapted from Jenna’s Cooking Journey
Servings: 4

Ingredients:

For the mayonnaise:
1/2 cup light mayonnaise
2 tbsp fresh rosemary, finely chopped
3 cloves garlic, minced
1 tbsp lemon juice

For the burgers:
1 lb lean ground chicken
1/2 tsp salt
1/2 tsp black pepper
1 tsp fresh rosemary, finely chopped
4 hamburger buns (I used sandwich thins)
1 cup arugula

Directions:

1. In a small bowl, combine ingredients for mayonnaise.  Add half the mayonnaise to a larger bowl, and refrigerate remaining mayonnaise.

2. To the larger bowl with 1/2 the mayonnaise, add ground chicken, salt, pepper and rosemary.  Gently combine with fingers, being careful to not over work the meat.  The mixture should be quite moist.  Divide into four equal parts and shape into patties.

3. Preheat a large skillet over medium heat.  Spray with olive oil.  Gently place patties (I had to do them two at a time) in the skillet and cook over medium low heat for 8-10 minute.  Flip and continue cooking until chicken is cooked through, about 8-10 more minutes.  Remove from pan and let rest.  Repeat with remaining patties.

4. Prepare buns with reserved garlic rosemary mayonnaise on tops and bottoms.  Divide arugula among the bottoms of the buns, place burger on top of the greens, add the top of the bun.  Enjoy!

Check out what everyone else made for the Blogger’s Choice Swap!

TBA (Turkey, Bacon, Avocado) on Tomato Basil

Published February 12, 2013 by jenmatteson

If you haven’t tried this tomato basil bread yet, you’re really missing out.  What are you waiting for?  Of course I just made it on Saturday night, and so I was dying to make a sandwich with it for lunch on Sunday.  It snowed all day on Sunday, and while Nate headed out to shovel for the second time, I started these sandwiches.  To take it to the next level, I even broke out the Panini press!  Oh yeah 😉

Turkey Bacon Avocado on Tomato Basil

I added a little mozzarella to Nate’s sandwich (we had a tiny bit in the fridge that I just wanted to use up), but of course I loved it without .  There was so much flavor, I wouldn’t even know where to begin explaining it.  Crisp salty bacon, creamy avocado, oven roasted turkey, and fresh, fluffy tomato and basil bread.  It was a perfect little lunch on a snowy day.  I also brough one for lunch today – minus the bacon and Panini pressed part.  Looking forward to lunch in a few minutes…

Turkey Bacon Avocado on Tomato Basil

TBA on Tomato Basil

Source: Pigzilla Original
Servings: 2 sandwiches

Ingredients:

4 slices tomato basil bread
2 tbsp low-fat mayonnaise or Miracle Whip
16 leaves fresh spinach
sliced red onion
1/2 lb oven roasted turkey
4 slices cooked bacon
1/2 avocado, sliced thin
mozzarella (if desired)

Directions:

1. Spread 1 tbsp of mayonnaise on two slices of bread.  After the mayonnaise, layer each slice with 8 spinach leaves, sliced red onion, 1/4 lb oven roasted turkey, two slices bacon and avocado slices (add mozzarella if desired).    Top each with remaining slices of bread.

2. Place sandwich on heated Panini grill.  Press and cook for 2-4 minutes.  Keep an eye on it so the bread doesn’t burn. Remove, slice, and enjoy!

Recipe Swap: Avocado and Lime Black Bean Tacos

Published November 30, 2012 by jenmatteson

It’s that time again – Blogger’s Choice Recipe Swap, hosted by Sarah at A Taste of Home Cooking.  This week, I was assigned Jaida’s blog, Sweet Beginnings.  It might sound familiar because I’ve made several of her recipes in the past: double crunch pork chops, pumpkin scones with maple glaze (which I just made again before Thanksgiving), and salsa verde chicken ‘n’ dumplings.  Scroll to the bottom of this post if you want to see what other recipe swappers made!

I have to be honest, I must have been out of my mind to sign up for a recipe swap right after Thanksgiving.  We still had turkey and potatoes leftover, I had to test a pot pie recipe for a dinner I’m catering next week, so we had 6 total (thankfully Nate didn’t mind bringing them for lunch and making his co-workers jealous!), and we also had a ton of leftover salsa chicken that Nate had practically begged me to make because he loves it so much.  We still have pie, cookies and pumpkin scones from our friends thanksgiving, so the last thing I needed was another sweet.  But, I powered through and found an awesome recipe 😉

It really came down to the wire for me to make something for this swap, and I ended up having to do it on a night that Nate had class.  I definitely didn’t want to make some extravagant meal for just myself, so I opted for something similar to what I make myself when he’s not home, but with a fun twist. 

When Nate’s gone, one of my favorite things to make for myself are black bean tacos – black beans, onions, jalapenos, peppers, lettuce, cilantro (sometimes avocados – it really just depends on what is in my fridge), hot sauce and a dab of Greek yogurt on a whole wheat flour tortilla.  I saw Jaida’s avocado and lime black bean tacos and thought it’d sounded perfect.  Oh, and if you are a taco fan (which I am) she has Taco Tuesdays and has more taco recipes on her blog than I’ve ever seen before (over 40!).  Love it!

While the ingredients are fairly similar to what I would normally use, I found that sprinkling the tortilla with cumin really brings out the smokey flavor (I normally add it into the black beans), but it’s balanced out perfectly with the lime juice.  What an excellent combination!  I omitted the cheese (as I’m not a fan) and unintentionally omitted the egg whites.  I thought I had eggs (or at least egg substitute) at home, but I didn’t.  They were still excellent!  These tacos were an excellent way to jazz up my normal Wednesday night alone meal.

Avocado and Lime Black Bean Tacos

Source: Sweet Beginnings
Servings: 2

Ingredients:

1 cup black beans, drained and rinsed
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tbsps lime juice
kosher salt
1 avocado, chopped
2 whole wheat flour tortillas
1 tbsp cumin
1/2 cup shredded Mexican blend cheese
plain non-fat Greek yogurt (or sour cream)

Directions:

1. Preheat oven to 350 degrees.  Line baking sheet with foil. 

2. In a small saucepan, heat black beans over medium heat, about 2 minutes, until heated through (microwave would work fine here).  Set aside to cool.

3. In a medium bowl, combine beans, jalapeno, cilantro and lime juice.  Add salt to taste.  Stir in avocado and set aside.

4. Place tortillas on baking sheet and sprinkle each with cumin.  Add cheese.  Bake until cheese is melted, about 5 minutes.

5. Spoon bean mixture evenly on each tortilla.  Add a dollop of Greek yogurt (or sour cream) and hot sauce if desired, fold gently and serve.

Mango-Habanero Chicken Sandwiches

Published October 25, 2012 by jenmatteson

I wanted to make a chicken sandwich with my latest homemade hot sauce, mango-habanero.  I quickly Googled it as I knew I couldn’t be the first person to think of such a sandwich, and guess what?  I wasn’t.  Domino’s Pizza has a chicken habanero sandwich, so I used that as inspiration.  I added some additional ingredients, and omitted cheddar cheese and jalapenos.  Normally, I wouldn’t omit a pepper like jalapeno, but I thought the mango-habanero hot sauce was spicy enough, so they weren’t necessary.

We both thought the sandwiches were perfect.  Nate said it met his threshold of spicy, but really enjoyed it.    I’ll have to come up with more ways to use this homemade hot sauce, but for now, this was great!

Mango-Habanero Chicken Sandwiches

Source: Adapted from Domino’s Pizza
Servings: 2

Ingredients:

2 hoagies
4 slices provolone
handful spinach leaves
2 boneless, skinless chicken breasts, cooked and shredded (I used taco seasoning on mine)
2 tbsp mango-habanero hot sauce
sliced onion
1/4 cup pineapple tidbits

Directions:

1. Preheat broiler.  Slice the hoagies down the center on top.  Scoop out a little of the insides.  Spray with olive oil, and layer cheese on each hoagie.   Place under broiler until cheese is melted and hoagie is lightly browned, 2-3 minutes.

2. Remove from oven and add spinach leaves and shredded chicken.  Drizzle 1 tbsp of hot sauce over the chicken.  Add onion, pineapple bits and another layer of provolone cheese.  Place under broiler until cheese is melted.  Remove and let cool before serving.

B.L.T. with Poached Egg and Basil Mayo

Published September 30, 2012 by jenmatteson

I’m still on tomato overload and finally made our first B.L.T.s with them (I really can’t believe it’s taken this long!).  However, I wanted to make them a little fancy, so I added a poached egg and basil mayo.  Not that B.L.T.s alone aren’t good enough, because let’s face it, bacon and fresh from the garden tomatoes, YUM!  But, I thought the egg would add just a little bit of class (because “money can’t buy you class”, right Countess LuAnn?).  I love basil on my B.L.T.s, but didn’t have any on hand.  I went for the next best thing and mixed an equal amounts of basil pesto and Miracle Whip (mayonnaise would work just fine, but we prefer the tangy zip of the Whip).

Taking a picture of this beauty was another story.  Of course, as mentioned previously (and probably in many posts to come this winter), the pictures aren’t very good since it gets so dark so soon now-a-days (yes, I’m blaming light, not my photography skills, and I can because I haven’t yet invested in one of those super fancy lights).  Not only does the lighting suck, but I was afraid to put the top of the sandwich on and cut it, because of course, the beautifully poached egg would puncture.  That’s the point of the sandwich in the first place, but trying to capture that moment when the yolk leaks out of the egg and all over the rest of the sandwich is an art.  Which is precisely why I am not a food photographer, or even a photographer in general!

This was really good.  Nate didn’t even speak a word while putting it down.  Very quick, very easy, and if you can’t or don’t want to poach an egg, you can always use a fried over easy egg.  Works the same!

B.L.T. with Poached Egg and Basil Mayo

Source: Pigzilla Original
Servings: 2 sandwiches

Ingredients:

2 tsp distilled vinegar
2 eggs
2 tbsp basil pesto
2 tbsp Miracle Whip (or mayonnaise)
4 slices whole wheat bread, toasted
16 leaves spinach, washed and dried
1 large tomato, sliced
6 slices bacon, cooked

Directions:

1. Fill a large sauce pan with water and add vinegar.  Bring to a low simmer.  Slowly add eggs, one at a time (tips for a perfectly poached egg).  Cook for about 3 minutes, until whites are set and yolks are warm and runny.

2. Combine pesto and Miracle Whip in a small bowl.  Spread on one side of the four slices of toasted bread.  Layer one slice of bread with spinach, tomato, bacon, and top with poached egg.  Add second slice of bread and serve immediately.

Slow Cooker Pulled Pork

Published September 7, 2012 by jenmatteson

A few nights ago I hosted my second fantasy football draft at my house.  I must say, the Madtown Muskrats will be pretty good, so my cousins best watch out!  I planned on making some pulled pork sandwiches using a 3-4 lb pork shoulder in the slow cooker with some beer.  I didn’t have any small bottles of our homebrew, and I didn’t want to use an entire 22 oz bottle (seeing as though it was 7 AM before work, it probably wouldn’t have been the best idea to drink the rest of it 😉 ).  So I grabbed a bottle of black cherry soda that had been in my fridge for probably close to a year and prayed for the best.  I’ve seen several similar recipes using Dr. Pepper or Cherry Coke, so I figured what’s the worse that can happen?

It actually turned out really well, but I couldn’t even taste the black cherry soda – sort of a disappointment, but the meat was tender and flavorful (too spicy for some, but that is easily adjustable).  After cooking and shredding it, I removed the bone and added some BBQ sauce.  Not homemade, but maybe that’ll be on my list for next year.  I like Ken Davis BBQ sauce.  It’s affordable, smokey, a hint of tangy, and no spice (you might be thinking what has happened to me, but really it’s just because I can add my own heat, but others can’t take it out if it is already in the sauce).

I served Nicole, from Prevention RD’s, bacon coleslaw with the pulled pork sandwiches.  I didn’t put the slaw on my sandwich that night, but I did with the leftovers, and boy did I miss out before.  What a great combination – and bacon on pork?  Oh yeah, I did it.

What would you have made for a fantasy football draft?

Slow Cooker Pulled Pork

Source: Pigzilla Original
Servings: 10-12

Ingredients:

3-4 lb pork shoulder (pork butt or tenderloin would work too)
1 tbsp cumin
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried jalapeno peppers
2 tbsp chili powder
2 tbsp fresh ground black pepper
1 tbsp salt
olive oil
12 oz black cherry soda (or use your favorite – or in my case, what you have on hand)
1-2 cups BBQ sauce
hot sauce to taste
favorite buns

Directions:

1. In a small bowl, mix cumin, garlic powder, oregano, jalapenos, chili powder, pepper and salt together.  Sprinkle generously over pork and drizzle with olive oil.  Rub in seasoning so it is evenly distributed.  Place pork in slow cooker and add soda.  Cook on low for 8 hours.

2. Drain juices.  Shred pork with two forks or in a stand mixer (I removed a lot of the fat on the pork so it wasn’t mixed in before shredding).  If you used a shoulder, be sure to remove the large bone.  Add BBQ sauce and hot sauce to taste.  Season with more salt and pepper if desired.

3. Serve pulled pork on buns and garnish with additional BBQ sauce, hot sauce, and/or coleslaw as desired.

Recipe Swap: Slow Cooker Sloppy Joes

Published August 13, 2012 by jenmatteson

The theme of the most recent recipe swap was “Too Hot to Cook”, so all the recipes submitted were ideally no cook recipes, so at least no stove/oven, but grilling and slow cooker were allowed.  I submitted my Chili Lime Shrimp Salad.  I received Tina’s blog, Tasty Treats by Tina, and she submitted sloppy joes.  This was originally a swap recipe she’d received in the past, but altered to her own liking the second run, so I went off of her recipe.

I was a bit hesitant as I’m very particular about sloppy joes, and I’ve only liked my mother’s recipe growing up (and still).  My only change to her recipe is to use ground turkey instead of ground beef.  No biggie.  Nate and I love them; I guess I should blog it sometime – though I’d have to get permission from Mrs. Pigzilla 😉

Anyway, I did the same thing with Tina’s recipe and substituted turkey meat for ground beef, and omitted tarragon, really just because I didn’t want to buy any just before leaving on vacation.  I also adjusted the measurements for my own taste.  After tasting it after it’d been in the slow cooker for a while, it was a little too tomatoy for my taste, so I did add more mustard to combat that.

In the end, they were pretty tasty.  Nate commented that they were a little too sweet, and I even lowered the amount of brown sugar it called for.  Next time, I’d probably omit the sugar as I find it unnessicary.

Sloppy Joes

Source: Tasty Treats by Tina
Servings: 4

Ingredients:

i lb ground turkey
1/2 large onion, chopped
3-4 cloves garlic, minced
1/2 tbsp cider vinegar
1/4 cup yellow mustard
5-8 leaves fresh basil, chopped
2 tsp Cajun seasoning
2 tbsp brown sugar
1/4 cup ketchup
1 can tomato paste
salt and pepper

Directions:

1. In a large frying pan, brown turkey meat over medium heat.  Drain and add to slow cooker.  Add remaining ingredients, mix, and cook on low for 6-8 hours.  *Since I only used 1 lb of turkey meat (vs. Tina’s 2 lb ground beef), I only cooked my sloppy joe’s on low for about 4 hours.

2. Serve on toasted bun.

Pulled Hawaiian Chicken Sandwiches

Published August 8, 2012 by jenmatteson

I’ve seen this recipe in the blogosphere world for a while now, so I figured I better get on board.  I used Nicole, from PreventionRD‘s, recipe.  It’s a little outside of our comfort zone, as I would enjoy something, of course, on the spicier side, but I decided to give this sweet sounding chicken sandwich a try.

I’m so glad I did.  While the pineapple certainly sweetens the sandwich, the sauce is so flavorful, and I could have added more hot sauce, but honestly, I thought the flavor balance was just perfect.  I was tempted to throw the ingredients in the slow cooker, but I think the grilling gave it some deep flavor that wouldn’t have developed had I used the slow cooker.

These would be great for a crowd, assuming you grill and shred the chicken beforehand, but we just had them on a weekday evening after work.  Doesn’t take much time, and I had all the ingredients, except for the pineapple and Heinz 57, on hand.

Pulled Hawaiian Chicken Sandwiches

Source: Adapted from PreventionRD
Servings: 3-4

Ingredients:

1/2 pineapple, sliced in rings, or one can of pineapple rings in natural juices
1/3 cup Heinz 57 sauce
2 tbsp agave nectar or honey
hot sauce (I used homemade garlic hot sauce once, and mango-habanero the second) 
2-3 boneless, skinless chicken breasts
black pepper
whole wheat buns or sandwich thins

Directions:

1. Heat grill to medium.  Place one ring of pineapple in food processor and process.  Add Heinz 57 and agave or honey.  Process until well combined.  Add hot sauce to taste.  Remove 3 tbsp of sauce for basting, reserve remaining sauce for serving.

2. Season chicken breasts with pepper.  Brush Hawaiian sauce on one side of the chicken breast and place on grill with sauce side down.  Just before flipping, brush opposite side of chicken breasts with Hawaiian sauce and flip.  Grill until chicken is cooked through, about 12-18 minutes total.

3. Spray remaining pineapple rings with olive oil and place on grill.  Cook until the sugars begin to caramelize and grill marks appear, about 5-7 minutes on each side.

4. Remove chicken and pineapple rings from grill when cooked through.  Let chicken rest for 5-10 minutes, and then shred with two forks.  Toss chicken with reserved Hawaiian sauce.  Scoop chicken mixture on buns and top with grilled pineapple ring.

Pesto Chicken Pinwheels

Published July 7, 2012 by jenmatteson

I made these along with turkey bacon pinwheels for a day at the beach.  They were awesome.  We had a handful left over after the beach, and they came out late night when everyone was starting to get hungry again.  These are wonderful to have as appetizers since they are an excellent finger food.  You could even just wrap them up and cut in half to take as a fresh, fun lunch.  Anyway you roll it, this is a super excellent combination.

Pesto Chicken Pinwheels

Source: Pigzilla Original
Servings: 4

Ingredients:

1/2 cup onions, diced small
1/4 cup mayonnaise
1/4 cup basil pesto
3 tortilla wraps (I like Mission brand, and used the Tomato Basil kind)
12 slices mozzarella cheese
1 boneless, skinless chicken breast, cooked and chopped small
1/4 cup sun-dried tomatoes, chopped
1/2 cup lettuce, chopped fine

Directions:

1. In a small skillet, heat 1 tsp of olive oil over medium heat.  Reduce heat to low and add onions.  Cook on low for 8-10 minutes, until onions are translucent and tender.

2. In a small bowl, combine mayonnaise and basil pesto.  Spread mixture evenly on each wrap, leaving just 1/4-inch around the edges.  Add 4 slices of cheese to each wrap.  Evenly layer the chicken, sun-dried tomatoes, lettuce and cooked onions.

3. Wrap tightly, being cautious not to tear it, and wrap in foil.  Refrigerate for at least one hour before slicing.

Turkey Bacon Pinwheels

Published July 7, 2012 by jenmatteson

Pinwheels are so simple to make and a great snack to have on hand for the beach, the cabin, a picnic, or even as a fun appetizer.  Of course you’ll need to keep them cool, but who doesn’t bring a cooler with them to these types of events?

I made a batch of these and pesto chicken pinwheels to take to the beach with us instead of trying to make sandwiches for everyone, or trying to pack in a bunch of sandwich making ingredients so everyone could make their own.  Once we opened them, they were not closed until we went home.  They were a perfect little bite!

Turkey Bacon Pinwheels

Source: Pigzilla Original
Servings: 4

Ingredients:

3 tortilla wraps (I like Mission brand, I used the herb spinach kind)
4 oz cream cheese, softened
12 slices pepper jack cheese
6 slices bacon, cooked and chopped small
1/2 cup lettuce, thinly chopped
1/4 cup onions, finely diced
12 slices deli turkey, thinly sliced

Directions:

1. Lay out three wraps.  Spread each wrap entirely with cream cheese, leaving only 1/4-inch around the edges.

2. Layer the wraps with cheese, bacon, lettuce, onions, then turkey.  Be sure to evenly distribute all ingredients over entire wrap and do so thinly, so you can still roll it tight.

3. Tightly roll wraps, being cautious not to tear, and wrap in foil.  Refrigerate for at least one hour before slicing.  This will ensure the ingredients stick together rather than falling out the sides of your pinwheels.

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