Teriyaki Burger with Pineapple Mango Salsa

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

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Teriyaki Burger

Teriyaki Burger with Pineapple Mango Salsa

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2
  • Category: Burgers
  • Method: Grill
  • Cuisine: American

Ingredients

  • Burgers
  • 1 pound ground beef (you can also use chicken or turkey)
  • 1/4 cup chopped green onions
  • 1 tsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • 1/4 tsp red chili flakes
  • 1/2 tsp salt
  • 4 Hamburger buns
  • Salsa
  • 1 cups fresh pineapple, diced into ½” cubes
  • 1/2 cup fresh mango, diced into ½” cubes
  • 1/2 avocado, diced into ½” cubes
  • 1/2 cup red bell pepper, diced into ½” pieces
  • 1/8 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
  • 1/2 cup soy sauce
  • 1 tablespoon fresh ginger
  • 3 tablespoons brown sugar
  • 2 cloves garlic
  • 1 teaspoon rice wine vinegar
  • 1/4 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.

Keywords: ground beef, pineapple, mango, burger, grill

 

Quesadilla Huevos Rancheros

Quesadilla Huevos Rancheros 

Quesadilla Huevos Rancheros

It’s time for Sunday breakfast again………what oh what, to fix??????

You know, I have great idea, which I am happy to share……….How about Quesadilla Huevos Rancheros?

Quesadillas for breakfast you say………big question mark? Why not! Just fill them with eggs, scrambled with green, red, and yellow peppers, green onions, cheese and cilantro. Serve it up with sour cream and salsa and you have a south of the border breakfast.

It’s quick and easy, both to make, and to adjust the recipe if you are making for more than two! You can adjust for items you have on hand also………add bacon, or sausage, use a different cheese. Anything goes …….unless you don’t have eggs then, not so much.

These quick and easy Quesadilla Huevos Rancheros gives you more time for what Sundays are for……RELAXING!!!!

Quesadilla Huevos Rancheros Collage

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Quesadilla Huevos Rancheros

Quesadilla Huevos Rancheros

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2
  • Category: Breakfast
  • Method: Cook
  • Cuisine: Tex Mex

Description

South of the Border Breakfast


Ingredients

  • 4 6-inch flour tortillas
  • 1/2 cup grated 4 Cheese Mexican blend shredded cheese
  • 3 eggs
  • 1 tablespoon each red, green, and yellow pepper
  • 2 green onions, thinly sliced
  • 2 teaspoons cilantro, chopped
  • 1/4 cup salsa

Instructions

  1. Scramble the eggs, with peppers and green onion in a skillet sprayed with non-stick cooking spray, until eggs are cooked.
  2. Spray tortillas with non- stick cooking spray. Place 2 tortillas on grill pan or skillet heat over medium heat.
  3. Top tortillas with the scrambled eggs, cheese,and cilantro, dividing equally Top with the other tortillas.
  4. Cook until the cheese melts, about 5 minutes., flipping over once. Cut into wedges and serve with salsa and sour cream.

Keywords: flour tortilla, cheese, eggs, cilantro, breakfast, quick, easy

 

Fiesta Egg Skillet

Fiesta Egg SkilletFiesta Egg Skillet

It’s Sunday……..Whoo!!! Which means a really great breakfast. Fiesta Egg Skillet is my go to recipe.

I found this recipe years ago in one of those little recipe books that they sell in the checkout lane at the grocery store. I have always been a sucker for those things. I mean after all, when you are standing in line waiting, either you look at those trash rags about celebrities……..I really do not want to see what they look like without makeup, who dumped who or who’s cheating on who……..I always go for the food mags.

I will pick up magazines about any type of food, and one of the first magazines I ever had a subscription to was Bon Appetit. I was on top of the world when I made something from that magazine and it turned out just like the pictures.Well, times have certainly changed, but I still love a good food magazine. The pictures these days almost make you able to taste the food from the pages, and that is our goal also.

I wish I could remember the little grocery store book that I got the recipe for Fiesta Egg Skillet from,so I could give credit where credit is due, but the book is long gone …….as is sometimes my memory………but this recipes has definitely made enough of an impression that I am able to share it with you!

Fiesta Egg Skillet Collage

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Fiesta Egg Skillet

Fiesta Egg Skillet

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: cook
  • Cuisine: Tex Mex

Ingredients

  • 6 corn tortillas, cut into thin strips
  • 1/2 large onion, sliced
  • 2 tablespoons oil – I used coconut oil, but any oil is fine
  • 6 eggs, beaten
  • 1 small jalapeño, minced
  • 1 cup mexican blend cheese
  • For Garnish:
  • Salsa/Pico de Gallo
  • Sour Cream
  • Green Onions, thinly sliced, green parts only

Instructions

  1. Heat oil in large skillet over medium heat. Add tortilla strips and onions. Cook until the tortilla strips are crispy and the onions are starting to brown lightly. Keep stirring the tortilla mixture so it crisps evenly.
  2. In a medium bowl beat the eggs and stir in the jalapeño. Pour the egg mixture over the tortilla mixture in the skillet. Reduce heat to low and cover. Continue cooking over low heat until the eggs are set, about 5 minutes. Remove lid and sprinkle the cheese over the eggs. Cover again and let the cheese melt. Cut into 8 wedges to serve. Top with salsa, sour cream and green onions.

Keywords: eggs, cheese, jalapeños, corn tortillas, onion, breakfast