Piri Piri Mushroom Burgers

Ever since I made Piri Piri Mushrooms I have wanted to use them on a Mushroom Cheese Burger. They are deliciously smoky and just a little spicy. So one night last week I made beef burgers with a little Piri Piri Sauce inside and Piri Piri Seasoning on the outside. It was delicious topped with swiss cheese and the mushrooms. Ask dear sister, she really liked it. She also enjoyed the grilled squash with Piri Piri Seasoning. We had a great dinner. It is amazing how much smoke flavor the Piri Piri adds to a traditional mushroom cheese burger. It was not too spicy just a tasty smoky twist on an original. Try it! It will just set your burgers apart from all the others. People will wonder what you know that they don't. It can be our little secret . . . Or, tell them where they can find more Piri Piri flavor. I appreciate all you reading and sharing!

Piri Piri Mushroom Burgers

Makes 3 servings

Ingredients

16 oz. ground beef (93% lean)

1 Tbsp. Piri Piri Sauce

Piri Piri Seasoning, to taste

6 slices Swiss cheese

Piri Piri Mushrooms

3 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 3 ingredients gently. Shape mixture into 3 patties, making the patties thinner in the middle then the edge. Season both side with Piri Piri Seasoning.

Grill, covered with grill lid, 4 to 5 minutes. Flip burger and grill covered for another 2 minutes. Place 2 slices of cheese on each burger, grill another 2 minutes. Place hamburger buns on the top rack of the grill to toast while cheese melts. Remove from grill and serve on hamburger buns with Piri Piri Mushrooms.

Piri Piri Squash

Yellow Squash, sliced + Olive Oil Spray + Piri Piri Seasoning

Grill over medium-high heat 4 minutes each side.

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Joy Love Food: What's You Do This Weekend?

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Piri Piri Turkey Burger

I have been experimenting with different Piri Piri Condiments. Recently I made Piri Piri Turkey Burgers. I used my new condiments, Pineapple Pico de Gallo, lemon zest and Piri Piri Seasoning. Do you think I left anything out? I tried to pack as much flavor in there as possible. I used Piri Piri Mayo inside the burger with the zest of one lemon. Then I seasoned the outside with the Piri Piri Seasoning. They were moist and well seasoned. I loved the rusty red color the seasoning gave them. They were also wonderfully smoky. I tried the Piri Piri Mayo and Pineapple Pico first. It was delicious but the winning condiment was the Piri Piri Ketchup. It was AMAZING! By far my favorite condiment I tried on the burgers. It complimented the Pineapple Pico de Gallo and for some reason it highlights the red pepper flavor in the Piri Piri Sauce. Delicious! It has that sweet and spicy thing going for it. I can't wait to try it out on the family. I think making sliders so everyone can try each version might be a good idea. I will be sure to share that experiment with you too.

Piri Piri Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lemon

1 Tbsp. Piri Piri Mayo

Piri Piri Seasoning, to taste

Olive oil

Piri Piri Ketchup

Pineapple Pico de Gallo

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 3 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty. Season both side with Piri Piri Seasoning.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Place hamburger buns on the top rack of the grill to toast (optional). Serve on hamburger buns with Piri Piri Ketchup and Pineapple Pico de Gallo.

Shown above with Piri Piri Mayo

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The Diary of a Real Housewife: Friday Favorites

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Back to the Basics: Tuesdays with a Twist

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Creative K Kids: The Ultimate Party on Google+

Carole's Chatter: Food on Friday - Pineapple

Thai Turkey Burgers

I am sure there is not one little thing about this burger that is authentic Thai. This burger is borrowing Thai flavors. My Thai experiences are very limited. I have had Spring Rolls, Pork Noodle Salad and Chicken Basil Cashew. All delicious. What I like about them is how each dish is full of fresh ingredients. This burger recipe is definitely a mash up. Dear sister had the idea. She mentioned that the Thai Style Peanut Dipping Sauce we use for spring rolls would be delicious on my Cilantro Lime Turkey Burgers. She is so right. This burger is AMAZING! I love the spicy peanut sauce with the cool and fresh toppings. It amazes me how the same burger blend can taste so different by just changing the toppings. Dear sister decided to have hers as a wrap with no bun. She really enjoyed it too. She said she would eat anything that had the peanut sauce on it. I am so glad sister made this suggestion. I am ready to make these burgers again this week. So Good!

Thai Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

White pepper and red pepper flakes, to taste

Olive oil
Thai Style Peanut Dipping Sauce [Click here for the recipe]
4 Lettuce leaves
Cucumber, sliced
Carrot, shredded

1 Avocado, peeled and sliced

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Remove from grill cover with foil and let rest while preparing the toppings. Slice all the vegetables and dress with lime juice. To serve spread peanut sauce on both sides of the hamburger bun. Place burger on the bottom bun and top with cucumber, lettuce, carrots and sliced avocado. Finish with bun top.

Dear sister's wrap

Linking to:
Ms. enPlace: See Ya in the Gumbo

Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Thai Food

Verde Turkey Burgers Guest Post

Today is an exciting day! I have my first Guest Post over at The Crafty Side of Sarcasm!  What an honor! When Leslie asked, I wasn't sure how to go about it but I knew it was a blog experience I wanted to try.

I wrote about a wonderful Verde Turkey Burger. This burger has all the Verde or green toppings you could be looking for; roasted chilies and guacamole. As a bonus it is low in sodium, no salt was added so it is good for you too. Don't wrinkle your nose! You can add salt if you want, but I promise the addition of lime and its bright, citrus flavor works wonders as a salt substitute.

Click HERE to see the entire post! 

Green not your color? 

Try one of these other Turkey Burgers.

Turkey Burgers

Buffalo Turkey Burgers

Cilantro Lime Turkey Burgers

Bruschetta Turkey Burgers

Linking to:
Ms. enPlace: See Ya in the Gumbo

Memories By The Mile: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Bloggers Brags Pinterest Party
Buns In My Oven: What's Cookin' Wednesday

Bruschetta Turkey Burgers

This recipe gets its start in the pages of a magazine at the hair salon. I normally read a Redbook magazine at the salon but this day I picked up a Better Homes and Gardens. Inside were some wonderful recipes. I went home and pinned them all. The first recipe I tried was a Double Tomato Relish. This stuff is amazing! It is like "Italian salsa" in that it is addictive like salsa, but very Italian in flavor. It is both tangy and sweet. The combination of fresh and dried tomatoes is amazing! I guess bruschetta is to Italian food as salsa and chips is to Mexican food. At least that thought is what gave me the idea to modify my Cilantro Lime Turkey Burgers into a Bruschetta Turkey Burger. I just substituted the Mexican flavors and ingredients for the Italian flavors you would find in bruschetta. I used basil and lemon zest inside the burger and topped it with mozzarella cheese. But the star of this recipe is the Double Tomato Relish. It has big Italian and tomato flavor. It is just wonderful! Trust me you could eat it on toast. Wait that is bruschetta! You get the point, you just have to try this relish and this burger.

Bruschetta Turkey Burgers
Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)
Zest of 1 lemon
1 Tbsp. light mayonnaise
1 Tbsp. basil, finely chopped
Kosher salt, black and red pepper, to taste
Olive oil
4 slices of mozzarella cheese
3/8 cup Double Tomato Relish (recipe below)
4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 4 minutes. At 2 minutes in, top each burger with 1 slice of cheese. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Serve on hamburger buns with Double Tomato Relish.

I sort of messed with the BHG Double Tomato Relish recipe a little. First, I made more because it was just that good. Second, I used the entire 3 oz. bag of dried tomatoes because I don't like having the little bit left in the pantry. Third, I used a Vidalia onion instead of red onion. I did not have red onion plus, I love the sweetness the Vidalia added to the recipe. I did add balsamic vinegar, basil and oregano. I thought it was necessary to make the relish more like the iconic bruschetta topping. It was delicious! Great on the burger, toasty bread, grits with a little grilled shrimp and in a salad. Any where you want a tomato try a little of this relish. It is so good!

Double Tomato Relish
Adapted from: Better Homes and Gardens
Makes about 3 cups

Ingredients

3 oz. moist packed, dried tomatoes, finely chopped
3 Roma tomatoes, finely chopped
1/2 medium Vidalia onion, finely chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar 
1/4 cup Italian parsley, basil and oregano, chopped
Kosher salt, black pepper and red pepper flakes, to taste

Directions

In a medium bowl combine all ingredients. Season to taste with salt and pepper. Cover and refrigerate for up to 6 hours. Let stand 30 minutes before serving.

Notes: Look for dried tomatoes labeled extra moist and ready to eat; they will be plump and soft. Use a mix of herbs to your taste, I use 1 part parsley, 1/2 part basil and 1/4 part oregano.

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Carole's Chatter: Food on Fridays - Dill & Basil
Bakewell Junction: #GetHimFed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Snippets of Inspiration: Weekend Wind Down Link Party
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: #tastytuesdays
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
A Kitchen Hoor's Adventures: #FoodieFriday

Cilantro Lime Turkey Burgers

Do you know what is missing from these burgers? AVOCADO!!!! I am so disappointed, maybe even mad? I bought a bag of avocados this week and only 2 out of 6 were edible. I cut open the last two trying to find one for these burgers and both were black inside. I was ready to just eat and forget the post but pressed on with photos. I am so glad I did because the truth be known, it doesn't matter what the toppings are the burger is the star. This is the second time I have made these burgers, and the lime zest is what makes it a Fiesta in your mouth. The turkey and lime combo is fresh, bright and flavorful. The mayo even the little bit used keeps them so moist. Don't get me wrong the avocado is so delicious with this burger. It is the creamy component, but I found it was still delicious without it. The burger has so much flavor it could easily adapt to Mexican, Thai or Vietnamese toppings and flavors. Dear sister thought they were amazing and it was her idea to try some Thai toppings next time. She is just crazy for Thai Style Peanut Dipping Sauce and we plan to try it with these Turkey burgers real soon. The good news is they reheat well. So you could have them with avocado and pico tonight and Thai style tomorrow. I hope you try it and enjoy it as much as we did.

Cilantro Lime Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

Kosher salt, black and red pepper, to taste

Olive oil

8 slices of pepper jack (or colby jack) cheese

1 Avocado, peeled and sliced

3/8 cup Pico de Gallo (click here for recipe)

4 Lettuce leaves

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 4 minutes. Top each burger with 2 slices. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Serve on hamburger buns with sliced avocado, lettuce and Pico de Gallo.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Friday - Coriander, chervil & chives

Turkey Burgers

This is a WW recipe I have had for years. The original recipe used steak sauce and Worcestershire sauce. I found that substituting other sauces you can make all kinds of different turkey burgers. This night, I decided to add chili sauce and top with barbecue sauce. They were moist, tender and flavorful. Even a little spicy too. They were great with the Creamy Mac and Cheese. I put the leftovers in microwave safe containers for lunch. They even re-heat well, retaining all their moisture. Looks like I need to buy more ground turkey.

Turkey Burgers
Adapted from: WW Recipe

Makes 4 servings

Ingredients

16 oz ground turkey

1/2 cup minced onion

2 tsp. Worcestershire sauce

2 tsp. chili sauce (or steak, ketchup, barbecue, hoisin, buffalo sauce)

2 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Sprinkle of red pepper flakes

Barbecue sauce (optional)

Parsley, roughly chopped

Directions

In medium bowl, combine turkey, onion, Worcestershire sauce, steak sauce, garlic, salt, and pepper; form mixture into four equal patties, each about 3/4" thick. Season both sides with salt, black pepper and red pepper flakes.

Heat medium nonstick skillet over medium heat 1 minute; add patties.  Cook, turning once, 2-3 minutes on each side, until browned.

Add 1/4 cup water to skillet; reduce heat to low.  Cook, covered, 5 minutes, until patties are cooked through. Top with barbecue sauce if desired. Garnish with parsley.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Artichoke and Brie Burgers

Last week my sister and I had burgers on the brain. We decided to put her grill to work again. We made Grilled Vegetables and a new burger creation. This burger is inspired by a Baked Brie and Artichokes from the Sugarfree New Orleans Cookbook(see bonus recipe below). We have made the Baked Brie as an appetizer time and time again. Brie is a creamy almost buttery cheese that melts really well. It pairs really well with the artichokes, garlic and basil. I know it is great spread on crackers why wouldn't it be a great creamy topping for a burger. Well I am here to tell you it is amazing on a burger. The melted brie replaces the creamy condiments you would normally put on a burger. The artichokes are a little briny so they make a good replacement for pickles. Finally I think the 90/10 ground beef has just the right amount of fat. I know most people suggest 80/20 but I find it causes lots of flare ups on the grill. The 90/10 beef was juicy and no flare ups. I will use it again for my burgers.

Artichoke and Brie Burgers

Serves: 2

Ingredients

12 oz ground beef, 90/10

3/4 tsp kosher salt, or to taste

1/4 tsp black pepper, or to taste

1/8 tsp red pepper flakes, or to taste

2-1/2 tsp dried basil, divided

1 (15 oz) can artichokes, drained(squeeze the excess liquid out) and chopped fine

2 Tbsp olive oil

3 tsp garlic, minced

Cayenne pepper, to taste

6 slices Brie cheese

2 hamburger buns, halved

Mayonnaise

Directions

In a bowl, combine artichokes, olive oil, garlic, and 2 tsp basil; mix thoroughly. Season with salt and cayenne pepper and set aside. This will make more artichoke spread than you need.

In another bowl, combine beef, salt, peppers and 1/2 tsp basil; mix thoroughly. Form into patties a little larger than the buns. Make the patty thinner in the middle than at the edges for even cooking. The burgers will plump as they cook.

Preheat the grill to medium-high heat. Cook the burgers, 4 to 5 minutes. Flip the burgers and cook another 2 minutes.

Top each burger with 1 to 2 Tbsp artichoke mixture and 3 slices of brie. Cook another 2 minutes or until cheese is melted and the burger is cooked to your desired doneness.

Meanwhile, spread each cut side of the hamburger bun with a very thin layer of mayonnaise. Place on the grill just to toast about 1 minute; watch carefully, remove when you see grill marks.

To assemble; place the burgers on the roll bottoms, and set the roll tops in place. Enjoy!

Bonus Recipe: The inspiration for this burger.

Baked Brie and Artichokes

Source: Sugarfree New Orleans Cookbook

Ingredients

1 small round Brie cheese

1/3 cup artichoke hearts, drained and chopped

1/2 tsp minced garlic

1/4 tsp chopped basil

1 tsp olive oil

Salt and cayenne to taste

Directions

With a sharp knife, slice the Brie horizontally to form two rounds. Fit the bottom half into a greased baking dish not much bigger than the Brie itself.

Mix the well drained (squeeze the excess liquid out) and finely chopped artichoke hearts with the garlic, basil, olive oil, salt and cayenne. Spread this mixture evenly on top of the Brie bottom. Put the top of the Brie back on. Bake this at 350F for about ten minutes or until the cheese is melted at the edges.

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This Gal Cooks: Marvelous Mondays Link Party

Buffalo Turkey Burgers

My sister called yesterday. She said she wanted to have a late night meal together when she got home from work. She wanted Blue Cheese Chips, that was her only requirement. She mentioned burgers but said it was up to me to decide what goes with the chips. I decided something with Buffalo sauce would be perfect. So I went to the store to get some Zapp’s and the ingredients to make Buffalo Turkey Burgers. I used a Rachael Ray recipe from her Book of Burger as inspiration. I changed the seasoning of the turkey to flavors that we love. Right now we both love smoked paprika. Rachael’s recipe used poultry seasoning and my family does not care for it. When I went to the bakery department they only had large oval rolls in the bulk bin, so I made two large patties to fit the oval roll. We ended up sharing one burger. It was plenty with the chips as a side. The burgers were great! My sister was skeptical about the turkey but she actually loved them. The celery and green onions kept them very moist. I also think cooking them in a pan rather than a grill helps them retain their moisture. The seasoning was perfect too. You would swear that the buffalo sauce was inside the burger not just the outside. Definitely looking forward to doing it again, and happy about the leftover patty waiting in the frig.

Buffalo Turkey Burgers

Serves 2 to 4

Ingredients

1 lb ground turkey

2 green onions, finely chopped

1 rib celery, finely chopped

1 tsp salt

1/4 tsp black pepper

Pinch (1/16 tsp) red pepper flakes

1/4 tsp smoked paprika

Drizzle of olive oil

1/4 cup Buffalo sauce

2 Tbsp light butter

1/4 cup light sour cream

1/8 cup blue cheese, crumbles

salt and pepper, to taste

2 oval shape rolls or 4 small hamburger buns

Lettuce leaves

Directions

In a large bowl, combine turkey, green onions, celery, salt, peppers and paprika; mix thoroughly. Form into patties a little larger than the buns. Make the patty thinner in the middle than at the edges for even cooking. The burgers will plump as they cook. Drizzle the patties with oil.

Heat a large nonstick skillet over medium-high heat. Cook the burger, flipping once, 10 - 12 minutes, or until the juices run clear. Remove to a plate. Wipe the pan clean and reduce heat to low. Melt the butter in the pan and stir in hot sauce. Return the burgers to the pan and turn to coat in hot sauce mixture.

Mix sour cream and blue cheese crumbles and season with salt and pepper.

Place the burgers on the roll bottoms, and top with lettuce and blue cheese sauce. Set the roll tops in place.

Linking to:
Carole's Chatter: Food on Friday - Burgers
See Ya in the Gumbo