Vegetable Sandwich with Dill Sauce
Ahhh………the sweet smell of Spring. Today was the first day that makes me think we may have turned a corner, and that warmer weather is on the way. Of course, that would be on the last day of my Spring Break……..back to school tomorrow. It never fails that our Spring Break weather leaves much to be desired. But, I take solice in the fact that the school year is almost over, and Summer Break is close at hand.
So in a tribute to Spring………a Vegetable Sandwich with Dill Sauce. Dill always makes me think of Spring……..I’m not sure why. Maybe it’s just fresh, grassy, and green.
When I worked at the grocery store, the deli made a veggie sandwich that was really good, just several types of cheese, and a selection of fresh veggies. So this sandwich is a small tribute to that sandwich.
I think all sandwiches need some kind of sauce, wether is is just mayo, or something a little bit more adventurous ……….ya need some sauce!
Dill sauce is the just the right complement for this veggie sandwich. Made with greek yogurt, horseradish mustard, and a healthy dose of dill, it makes this the perfect topper for the veggies. Continue reading “Vegetable Sandwich with Dill Sauce”
Beer Cheese Pretzel Burger
I just couldn’t wait to post this!!!! I must say in all my years of cooking this is by far the best burger I have ever made!!!
The new craze is the pretzel bun, you see it on commercials and in restaurants………so, after the success of my post for Auntie Anne’s Pretzels:Copycat Recipe I wanted to find a way to use the recipe again. So, instead of pretzels………..pretzel buns. They were easy to make and turned out awesome.
I remembered hearing something about beer cheese from one of my cousins who used to live in ……….where else……..Wisconsin. If memory serves……which it doesn’t always at my age………..he said it was served with a burger.
Ok……so I had the bun, the burger, and the cheese, but what for the topping? I love grilled onions on a burger , and since I was only using part of a beer for the cheese, I figured I would use the rest for the onions. Yum!!!! The whole thing came together in total harmony. Now the only thing that may have made this just a bit more awesome would be if the burgers were grilled. Since neither Tim nor I are the “grill no matter the weather type” we did them on a flat griddle. Of course there is something to be said about a burger on a flat grill. “Flat-Top” burgers remind me of the old ‘Pro Shop” in Sterling, Illinois. They served up the best burger, until the unfortunate fire that destroyed the business. But, the memory can never be destroyed.
However you chose to prepare your Beer Cheese Pretzel Burger it will be a burger that you will not forget, and will make again and again……….I know we will!
- For the beer cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 bottle beer
- 3/4 cup sharp cheddar, shredded
- 1/2 teaspoon Dijon mustard
- dash of hot sauce (optional)
- For the beer-caramelized onions
- 2 large onions, thinly sliced into rings
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/4 cup beer
- Salt and garlic pepper
- For the burgers
- 2 burger patties cooked to your liking
- 2 pretzel buns (I made mine from the my Auntie Anne’s Pretzels-Copycat recipe)
- Beer cheese:
- Melt butter in a small sauce pan over medium-low heat
- When it bubbles and foams, add the flour and whisk together to form a paste.
- Cook, whisking constantly, until the mixture turns from white to light tan.
- Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce. Stir in hot sauce if using. Remove from heat and set aside until ready to use (you may have to reheat it to top the burger).
- Beer caramelized-onions:
- Melt the butter in a heavy skillet over medium-high heat, then add the onions, sugar , and beer. Cook onions over low to medium low heat until caramelized, about 20-25 minutes.
- To Assemble:
- Place a patty on the bottom half of the bun.
- Dollop generously with warm beer cheese and top with half the caramelized onions.
- Top with the other half of the bun and serve with fries.
We used some of the beer cheese to dip our fries………
White Bean Bruschetta Burger
First it was Thanksgiving, then Christmas, then New Years, Super Bowl Sunday, and Valentines Day……whewwww…………can you say food coma.
I am ready to give my body a break. Working as a Food Service Director for a school district, my focus daily is on nutritious, healthy meals…….at school I have that down pat! At home, I do not practice what I preach, but I am going to give it a whirl. I will never be a vegetarian, or even a total health nut. I enjoy food to much to never have a brownie or a deep fried…….well a deep fried anything again………but I do want to try to make better choices on a regular basis. Biggest problem with that……TASTE. I will not eat sticks and grass….or things that taste like it in the name of healthy eating.
But, give me something tasty that’s good for you ……I’m there! At work I receive tons of recipes from all sources and it gives me inspiration for many of my recipes. Tim is a huge bean fan, me not so much, but I am willing to try new things. So when I saw a bean burger recipe I thought……. maybe????
So, I have always liked a pasta with white beans, rosemary, and tomatoes. Throw in some basil and parmesan cheese, add some garlic bread…….it’s dinner time. So, how to healthy it up? How about a bean burger, they make them from black beans all the time, so why not white beans, a little rosemary, a toasty ciabatta bun (whole grain), just a touch of mayo (lite), and a tasty topping of bruschetta ( one of my personal favorite things). While I confess it is not the same as the pasta, it was really good. I feel like I have made progress………..
- 1-15oz can Garbanzo Beans, drained and rinsed
- 1-15oz can Northern Beans, drained and rinsed
- 1 egg lightly beaten
- 6 cloves garlic, minced
- 2 teaspoons fresh rosemary, minced
- 3/4 cup Panko breadcrumbs
- 2 tablespoons olive oil
- 4 Ciabatta Rolls, split and toasted
- Red Onion slices and leaf lettuce
- Basil Mayo – see recipe
- Bruschetta – see recipe
- In a food processor, combine both beans, garlic, rosemary, and panko crumbs. Pulse until smooth. Add egg and pulse until combined. (If you do not have a food processor you can mash the beans with a potato masher or forks and add remaining ingredients.) Shape into 4 burgers.
- Heat oil in a large skillet over medium heat.
- Cook burgers until they are heated through and golden brown. They should reach an internal temperature of 145*.
- To assemble burgers, spread bottom of each bun with 2 teaspoons of the basil mayo. Place the burger on top of the mayo, add lettuce and onion slice, top with the bruschetta mixture and top of bun.
- 1/4 cup mayo ( I prefer Miracle Whip)
- 1/2 teaspoon garlic pepper
- 1 teaspoon fresh basil, minced
- Combine all ingredients. Let set to blend flavors. Refrigerate any unused portions.
- 4 small roma tomatoes, diced small
- 1 green onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons basil, minced
- 1/4 cup parmesan cheese, shredded
- Combine all ingredients. Keep at room temperature until serving.Refrigerate any unused portions.