Teriyaki Burger with Pineapple Mango Salsa

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Teriyaki Burger with Pineapple Mango Salsa

Teriyaki Burger

Burgers, burgers, burgers,…………Teriyaki Burger with Pineapple Mango Salsa.


Now that the weather is warm, I have two things on my mind……Salads and burgers. It is all we have eaten recently. Ok, we have had the obligatory pizza……several times.

We still have to get our grill up and running……….just lazy we are! But, we have a grill pan so……….sorta the same? Ok, not really, but these burgers were really great even without the aid of the outdoor grill.

My conception for these really came from pineapples and mangos being on sale at the store, and they were beauties. If cutting the pineapple and mango is not your thing, you can use canned or frozen, but it really is perfect with the fresh.

So, since I wanted to make a burger, and pineapple goes with an Asian flare, that was my direction. I added green onions, garlic, ginger, soy and a touch of red pepper flakes for heat to the beef. Now, I have made these twice, first time with ground beef, and the second time with ground chicken. Both were equally yummy, so what ever your taste is, go with that. A turn on the grill, and the burgers were done.

Teriyaki Burger Chicken

For the salsa……the pineapple and mangos were mixed with avocado, red pepper, onion, jalapeño, cilantro and a squeeze of lime. Then mixed all together and set it aside.

When I think of burgers, I always think of ketchup and mustard, but not with these and we do like something on a burger. The sauce was simple with the aid of my trusty imitation Bullet. We bought a cheap version, just to be sure, we would use it and liked it before we shelled out the cost for the real deal. Well, the cheapo has worked really well, so why spend over a hundred when you can spend twenty?

I just put all the ingredients for the sauce……fresh pineapple, soy, ginger, garlic, rice wine vinegar, and a touch of sesame oil. Gave it a whirl in my handy, dandy, cheapo Bullet and I had a sauce…….well almost. I heated it to a boil and added a cornstarch mixture to thicken.

Lightly toasted Kings Hawaiian Buns were perfect for this burger. The burger, the sauce, and the salsa……..oh la la…….oh wait thats French………well anyway there were a tasty, tasty burger.

Teriyaki Burger Collage

Teriyaki Burger with Pineapple Mango Salsa
Author: 
Serves: 2
 
Ingredients
  • Burgers
  • 1 pound ground beef (you can also use chicken or turkey)
  • ¼ cup chopped green onions
  • 1 tsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • ¼ tsp red chili flakes
  • ½ tsp salt
  • 4 Hamburger buns
  • Salsa
  • 1 cups fresh pineapple, diced into ½” cubes
  • ½ cup fresh mango, diced into ½” cubes
  • ½ avocado, diced into ½” cubes
  • ½ cup red bell pepper, diced into ½” pieces
  • ⅛ cup onion, finely diced
  • 1 teaspoon jalapeño minced
  • 1 tbsp fresh cilantro, minced
  • 1 tbsp fresh lime juice
  • Salt to taste
  • Sauce
  • 1 cup fresh pineapple
  • ½ cup soy sauce
  • 1 tablespoon fresh ginger
  • 3 tablespoons brown sugar
  • 2 cloves garlic
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon sesame oil
  • 1 tablespoon each cornstarch and water
Instructions
  1. Burgers:
  2. Preheat your grill to medium high heat.
  3. Combine all of the ingredients for the burgers in a medium bowl,and shape into 4 patties. Place your patties on the grill and cook 10-15 minutes or until well done, flipping half way through. Grill buns if desired.
  4. Salsa:
  5. Combine all ingredients in a medium bowl. Mix thoroughly and set aside.
  6. Sauce:
  7. Place first 7 ingredients in a blender or food processor. Blend until smooth. Pour mixture into a medium saucepan. Over medium high heat, heated cook mixture until bubbly, about 1-2 minutes. Meanwhile, blend cornstarch and water until smooth. Add cornstarch mixture to saucepan. Heat stirring constantly until mixture thickens. Remove from heat and set aside.
  8. Assemble the Burgers:
  9. To assemble burger place each burger on grilled bun. Spoon sauce over burger and top with salsa. Serve.
Notes
We like large burger so the serving size is 2. But if you like a smaller burger you can get 4.

 

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Asparagus Goat Cheese Pizza

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Asparagus Goat Cheese Pizza

Asparagus Goat Cheese Pizza

As our asparagus patch winds down for it’s first productive year, I wanted to make something different with our last cutting.


How about Asparagus Goat Cheese Pizza? I ran across a recipe that was written in…..you guessed it French (if you are new to our blog I am a huge French/France fan). Now translations sometimes do not go as you plan. Some words do not translate into the same products or instructions…….well lets just say, if I ever had to cook in France I may not do so well…….

That being said, I decided that perhaps my best approach was to make my own recipe and forget the translation. If you would like to see the original recipe take a look at the  La popotte de Manue website. It is all written in French but is a very pretty website.

So, on to my version, I liked the idea of the asparagus and goat cheese, and adding bacon…….well, its bacon…… you can add bacon to anything and have a winner!

We always have onions on pizza, and red onions have the color and taste that are just right for this pizza. I wasn’t sure about the cream and egg mixture as the “sauce” but it lent a creaminess when mixed with all the other ingredients.

You can make your own dough or buy a ready made dough. Do use dough and not a pre made crust, as you need to make a rim so the egg mixture stays on the pizza, and isn’t a giant mess in the bottom of your oven.

So, for our final cut of asparagus, we give the Asparagus Goat Cheese Pizza a big thumbs up and we think you will too!!!!

Asparagus Goat Cheese Pizza Collage

Asparagus Goat Cheese Pizza
Author: 
Serves: 4
 
Ingredients
  • 1 fresh pizza dough
  • 2 cups asparagus, cut into 1 inch pieces
  • 4 slices bacon, cooked and crumbled
  • ½ small red onion, sliced thinly
  • 3 oz goat cheese, crumbled
  • 2 eggs
  • 2 oz heavy cream
  • Salt and pepper
  • Basil for garnish
Instructions
  1. Preheat oven to 400*
  2. Cook bacon until crisp, cool, crumble and set aside.
  3. Slice red onion and set aside.
  4. Cut asparagus into 1 inch pieces and set aside.
  5. Prepare the pizza dough. You can make your own dough or use a purchased dough. Roll dough into a 12 inch round and place on pizza stone or cookie sheet.
  6. Whisk together the cream and eggs, salt and pepper.
  7. Place the asparagus,bacon, red onion and goat cheese on the dough. Pour the egg cream mixture over the top.
  8. Bake at 400* until crust is browned and the topping is starting to turn golden, about 15-20 minutes. Garnish with basil.
  9. Slice and enjoy!

 

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Spinach Feta Burger

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Spinach Feta Burger

Spinach Feta Burger

Today is National Hamburger Day………….let’s celebrate!!!!


This Spinach Feta Burger is not a traditional burger by any stretch, but that’s what makes it great. It expands your burger repertoire……..but not your waistline.

Bonus………only 5 ingredients………that’s right 5. Ground chicken, egg,spinach, fresh dill,and feta cheese. You can make them in a flash. You can grill them, or cook them in a pan indoors = versatile.

Bread/Bun is your choice. The first time I made them, I used a sweet Hawaiian bun, both Tim and I said, not the right choice. So, the next time we thought……… something crunchy. Tim picked up a rustic French loaf……….the fat kinda round ones, not the long skinny one. It was perfect! We toasted the bread………yum…….nothing better than toasted bread/bun for a burger.

We topped it with a Roasted Red Pepper Sauce. It was a perfect match………and kinda like ketchup……..Not!………….. It was sooooo much better.

The next time your are searching for a extra special burger, try our Spinach Feta Burger……and be sure to make the Roasted Red Pepper Sauce.

Spinach Feta Burger Collage

Spinach Feta Burger
Author: 
Serves: 4
 
Ingredients
  • 1 lb lean ground chicken
  • 1 large egg
  • 6 cups chopped spinach
  • 1 tablespoon fresh dill, chopped
  • ½ cup crumbled feta
Instructions
  1. Combine all ingredients in large bowl using your hands.
  2. Form patties.
  3. Grill.

Roasted Red Pepper Sauce
 
Ingredients
  • 15 ounces of jar of roasted red peppers, drained and blotted dry
  • 2 tablespoons extra virgin olive oil
  • 2½ tablespoons parsley,chopped
  • Juice of ½ a lemon
  • 2 teaspoons capers, drained
  • 2 cloves mashed garlic
  • Salt & Pepper to taste
Instructions
  1. Combine all ingredients in food processor.
  2. Pulse until incorporated, stopping occasionally to scrape down the bowl.
  3. Taste and adjust the seasoning.
  4. Sauce will keep for a week in the refrigerator.

 

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