Spicy Turkey Burgers

We love turkey burgers and during these hot summer months, count them as one of our go-to lunch and dinner recipes. One of the problems we have had with turkey burgers in the past is that the meat itself tends to dry out really quickly, particularly on the grill. To combat this we have made a meat blend of ground turkey and chicken sausage. The chicken sausage adds additional fat to the meat mixture which helps retain the juiciness that we crave! We topped these burgers with our Everything Bagel Coleslaw, but you can easily swap and add your favorite toppings.

Spicy Turkey Burgers
Makes: 6 servings
Prep Time: 5 minutes Total Time: 20 minutes

Ingredients:

  • 1 lb ground turkey
  • 1 lb spicy Italian chicken sausage, casings removed
  • 1 can diced green chiles
  • 6 hamburger buns
  • Everything Bagel Coleslaw, prepared from recipe here

Directions:

  1. Combine the turkey, chicken sausage and green chiles in a large mixing bowl. Using your hands or a spoon, mix the meat and chiles together until everything is thoroughly combined. Form the mixture into 6 patties.
  2. With your grill set to high, grill the turkey burgers until the meat is cooked completely through – about 6 minutes per side. Add the hamburger buns to the grill to toast up with about 1-2 minutes remaining on the burgers.
  3. Serve immediately topped with a hearty scoop of coleslaw and add any additional burger toppings of your choice!


Juicy Lucy Burgers

We were challenged by our good friend Allison at Sweet Then Savory to create a burger recipe in honor of National Burger Month – YAY FOR MAY! We love burgers and dining outside during these warmer nights and jumped on board for this challenge immediately. We decided for a more classic route on this burger but amped up our cheese game by making our burger a Juicy Lucy.  For those unfamiliar, a Juicy Lucy is a popular burger that was invented in Minnesota where the cheese is stuffed inside the burger. If you haven’t tried any of our recipes yet, this one is not to be missed. It is indulgent, juicy and the ultimate way to kick off summer. 

Juicy Lucy Burgers  
Makes: 4, 1/2 pound burgers
Prep Time: 10 minutes  Total Time: 60 minutes

Ingredients For the Burgers : 

  • 2 lbs ground beef
  • 2 tsp salt 
  • 2 tsp black pepper
  • 8 oz block of cheddar cheese 

Additional Burger Toppings:

  • 4 hamburger buns 
  • Red onion, sliced 
  • Romaine lettuce
  • Tomatoes on the vine, sliced 
  • Ketchup, mustard, and any other condiments of your choice 

Directions: 

  1. Preheat your grill to high heat (about 500 degrees). 
  2. Combine the ground beef, salt and pepper into a large mixing bowl. Using your hands (or a spoon if you are grossed out), blend the meat and seasonings together so the salt and pepper are mixed evenly through the mixture. Separate the meat into 4 evenly sized patties.
  3. Cut the cheese block in half and then quarter one half of the block so that you have 4 cubes of cheese. Form each burger patty with one cube of cheese in the center of the patty. 
  4. Once the grill is hot, add the burgers. Cook 4-5 minutes on each side for medium-rare. After you flip the burger to cook on the other side, top with an additional slice of cheese during the last minute so it gets nice and melty.
  5. Add red onion, romaine lettuce, tomato, ketchup and anything else your burger craving needs. Put in all in a bun and enjoy.

Grilled Chicken Club with Basil Aioli

Not trying to brag but we really nailed it with this one. We had a great sunny day over the weekend and turned on the grill to make the most epic chicken sandwiches. We love the balance of flavors of the smokey bacon, melty cheese, peppery arugula, and fresh basil aioli. We also love that this sandwich is a double-fisting, totally messy eating situation. This is good mood food and a sandwich we can eat on repeat all summer long.

Grilled Chicken Club with Basil Aioli
Makes: 4 servings
Prep Time: 20 minutes Total Time: 30 minutes

Ingredients:

  • 4 chicken breasts, pounded thin for even cooking
  • 2 tbs olive oil
  • paprika, garlic powder, salt and pepper
  • 4 slices bacon
  • 4 slices American cheese
  • 4 thick slices of tomato
  • 4 brioche buns, toasted
  • 2 cups + arugula

Ingredients for Basil Aioli:

  • 2/3 cup mayonnaise**
  • juice of 1 lime
  • 1/2 cup packed basil
  • 1 clove garlic, minced
  • salt and pepper to taste

Directions:

  1. Heat your grill to medium-high heat (about 450 degrees).
  2. While the grill is pre-heating, make the aioli by combining the lime zest and juice, basil, and garlic in a small food processor. Blend until evenly chopped. Add the mayonnaise and blend until everything is combined. If you think the aioli is too thick you can add a teaspoon of water to thin it out. Season to taste with salt and pepper and set aside.
  3. Drizzle the olive oil over the chicken breasts and season them with an even layer of paprika, garlic powder, salt and pepper. Place the chicken onto the grill and grill the chicken for about 6 minutes per side depending on the thickness of the breast. The chicken should be cooked through and the juices should run clear (it will have an internal temperature of 165 degrees).
  4. We try to cook as many of the ingredients on the grill as we can. After you flip the chicken (6 minutes in) add the bacon to the grill. After you flip the bacon (3 more minutes in) add the cheese to the chicken so it gets extra melty. We also add the buns at the same time (with indirect heat) so that they get toasted. Keep an eye on everything so that nothing burns!
  5. Assemble the sandwiches by layering the chicken on the bottom bun of the sandwich. Add one slice of bacon (cut in half) and then a nice slice of tomato. Add a small handful of arugula and drizzle the aioli over top. Add the top bun and serve immediately.

** If you want to lighten up the aioli, sub 1/3 cup of the mayo for 1/3 cup Greek yogurt. You still want at least half of the sauce to be mayo so that the aioli isn’t too sour tasting.


Semi-Homemade Mushroom Buns

We have posted a few pictures on our Instagram of us experimenting (and mostly eating) steamed buns. When we are trying not to eat as much meat or have extra mushrooms on hand, we love using them as the base for the buns. What we love about mushrooms is that they soak up all of the liquid and seasoning that you cook them. Half of our quarantine gang claims to not like mushrooms but had no problem eating these bad boys. To make life a little more simple, we used pre-made, frozen buns. We found these at H-Mart during our weekly grocery shopping trip. When yeast becomes more readily available we plan to experiment with making them from scratch!  

Semi-Homemade Mushroom Buns 
Makes: 4 servings 
Prep Time: 15 minutes Total Time: 40 minutes 

Ingredients: 

  • 3 tbs sesame oil 
  • 2 cloves garlic, minced 
  • 2 inches fresh ginger, minced 
  • 1 lb mixed mushrooms (we used crimini and oyster), chopped
  • 1/4 cup soy sauce 
  • 1/4 cup hoisin 
  • 1 tsp Chinese chili power (or substitute red chili flakes)
  • 12 frozen steamed buns 
  • cucumber slices, for garnish
  • scallion slices, for garnish 
  • Sriracha, for garnish 

Instructions:

  1. Heat a pan over medium heat. Add the sesame oil, garlic and ginger. Saute for 5 minutes until the ginger and garlic become fragrant but not burnt. 
  2. Reduce the heat to low and add the mushrooms. Add the soy sauce, hoisin and chili powder and saute for 15 minutes, stirring frequently. You want the mushrooms to be cooked down and covered by the sauce. 
  3. While the mushrooms are sautéing, steam the buns according to the package directions.
  4. Assemble the buns. Cut the buns in half and add a generous portion of the mushroom mix to the bottom. Top with Sriracha and cucumber slices and serve warm. 

Italian Sandwiches

Making almost 21 meals a week for four adults has its upsides, like lots of blogging content, but can get exhausting day after day. We often find that we are craving our favorite restaurants, but due to proximity and restaurant closures a lot of places aren’t feasible during the workweek for lunch. To keep ourselves inspired (and full!) we have started creating our favorite takeout recipes at home. Tate’s dad loves himself a good Italian sub, so we recreated our version at home one day for lunch last week. The homemade vinaigrette is a great addition to pre-made ingredients and the spinach adds a necessary dose of vegetables to balance out all of that meaty decadence. 

Italian Sandwiches
Makes: 4 sandwiches 
Prep Time: 10 minutes   Total Time: 20 minutes

Vinaigrette Ingredients: 

  • 1/2 cup olive oil
  • 1 shallot, diced
  • 1 tbs oregano
  • 1/4 cup red wine vinegar
  • pinch of red pepper flakes
  • salt and pepper to taste 

Sandwich Ingredients:

  • 1 Italian or French baguette or 4 brioche buns (as pictured) 
  • 1 lb pepperoni, sandwich slices
  • 1 lb salami, sandwich slices
  • 1 lb turkey, sandwich slices
  • 1 lb provolone cheese
  • 1/2 cup giardeniera
  • 1 package of spinach (6 oz) 

Directions: 

  1. Heat your oven to 300 degrees.
  2. Make the vinaigrette. Combine all of the vinaigrette ingredients into a small bowl and whisk together. We pour this into a pan and cook it for a few minutes so that the shallot can break down and the oil can absorb all of those great flavors. 
  3. Assemble the sandwich. Cut the baguette or rolls in half and place both halves on a piece of tin foil. Using a brush, generously brush the vinaigrette on both sides of the bread. Continue until you use all of the vinaigrette. Layer all of the sandwich ingredients, except spinach, evenly across the bottom half of the baguette or each of the rolls. You can go in pretty much any order, but we assembled ours according to the ingredient list with pepperoni on the bottom. 
  4. Put the top on the sandwich and wrap the entire sandwich in tin foil. Bake in the oven for 10 minutes so the cheese gets melted and sandwich is toasty. Take the sandwich out of the oven, add the spinach and slice into quarters. Serve warm.

Semi-Homemade Corned Beef Sandwiches

We were introduced to this sandwich during our college days when a good friend (shoutout Sweet Then Savory) made us her mom’s version. It is perfect for an easy, at home, social distancing St. Patrick’s Day celebration. This sandwich is everything that is good about St. Patrick’s Day in one handheld treasure. Corned Beef? Check. Cabbage? Check. Add in some melty Swiss cheese and Hawaiian bread and you have yourself a killer meal.

You can choose your own adventure with this recipe when it comes to cooking the corned beef. Most major groceries sell pre-cooked corned beef which cuts down your cook time and prep time tremendously. If you get an uncooked corned beef, follow the cooking instructions on the label and continue on with this recipe to assemble the sandwiches. Either way, we promise you will be happy with the end result.


Semi-Homemade Corned Beef Sandwiches
Makes: 4 servings
Prep Time: 10 minutes Total Time: 30 minutes

Ingredients:

  • 1 package of pre-cooked corned beef
  • 1 head of cabbage
  • 2 tbs olive oil
  • 1/4 cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 package of pre-sliced Swiss cheese
  • 1 package of 12 rolls of Hawaiian bread

Directions: 

  1. Preheat the oven to 350 degrees
  2. Heat the corned beef per the package instructions. The kind that we used instructed us to heat the corned beef in the microwave for about 10 minutes. Once cooked, slice the brisket into 1/4 inch pieces.
  3. While the corned beef is cooking, chop the cabbage into roughly one-inch pieces. Add the olive oil to the pan and saute the cabbage, salt and pepper over medium heat for 10 minutes.
  4. Slice the entire Hawaiian bread loaf in half. We found that the majority of the rolls stick together so you will be able to do this. If parts of the rolls separate, don’t worry. Do your best!
  5. Assemble the sandwich by creating a layer of Swiss cheese on the bottom on the bread. Add the corned beef then the cabbage. Top with another layer of Swiss cheese. Place the top of Hawaiian bread back on the sandwich, wrap the sandwich in tin foil and place in the oven for 10 minutes. This will get all of the ingredients melted together.
  6. Serve with chips, Guinness or any other sides you have on hand and enjoy!