Vegan Double-Double Burgers and Hot Dogs (by TheOfficialHungry)
Mmmmm, I’ve always been attracted to Vietnamese things ;)
Daily Bite: Fall and Winter Burger Recipes
French Onion Soup is the perfect combatant to cold weather. So why not make a French Onion Dip Burger? Made with sour cream-caramelized onions, this burger is sure to leave your taste buds happy.
Take a bite of our other seasonal burger faves:
—Colleen Thornhill, Food Editorial Intern
Weekend supper - homemade chicken burgers
Truly any homemade burger (and by homemade I mean by purchasing the ground meat of your choice, seasoning it to your liking and shaping it into patties) is quite easy to make; it just takes a tiny bit of time and some thought.
I’ve been making these chicken burgers quite often as the boyfriend loves them. Each time, I’ve been playing with different seasoning combinations within the meat mixture to try different flavours. I’ve kept it quite simple most times, adding a dollop of President’s Choice maple mustard, finely chopped green onion, smoked paprika, fresh chopped garlic and whatever else I feel like mixing in.
Above, I’ve topped my burger with romaine lettuce and a generous spoonful of President’s Choice zucchini relish and served it with a grilled zucchini. We’re going to have to get brave and face our Ottawa winter if we want to continue to bbq!
Do you bbq in the winter?
- 4 boneless, skinless chicken breasts, trimmed of fat
- 3/4 cup of pesto, divided
- 1 sweet yellow onion, sliced
- 1 tbsp olive oil
- Tomato slices
- Lettuce leaves
- 8 slices of Havarti cheese
- 8 hamburger buns
Cut each chicken breast into two pieces. Place chicken between two pieces of wax paper or saran wrap and pound each piece until thin. Place chicken in a large zip lock bag with 1/2 cup of pesto and marinate for at least 2 hours.
Heat olive oil in a skillet over medium heat. Add onion slices and a bit of salt then saute for 15-20 minutes or until caramelized. While the onions are cooking place chicken breasts on a hot grill and grill for about 5 minutes then flip. Cook additional 2-3 minutes then add cheese and continue to grill for 2-3 minutes or until cheese is melted and juices run clear.
Toast the buns, spread mayonnaise and pesto on each side then layer with chicken and Havarti, caramelized onions, lettuce and tomato. Enjoy!
For the Pesto:
- 5 cloves of garlic
- 1/4 cup of pine nuts, toasted
- 2 cups of fresh basil leaves
- 1/2 cup Parmesan cheese, shredded
- Sea salt and fresh cracked pepper to taste
- 1/2 cup olive oil
You can use a mortar and pestle, a Kitchen Aid mixer or a blender to make this pesto. I used my Kitchen Aid mixer.
In a dry skillet over medium heat, toast pine nuts for 3-5 minutes or until golden brown.In your mixer add garlic and pine nuts then pulse until chopped. Add basil leaves, Parmesan cheese, salt and pepper then pulse until well blended. Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary. Enjoy!
Approximate Nutritional Values: http://www.food.com/recipe/chicken-pesto-21882
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