Fourth of July: Burger/ Slider Edition

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The Ultimate Veggie Burger, a portion of the recipe provided below. For the full recipe visit The Awesome Green.

  • For the Burgers
    • 2 cups beet root, peeled and cut into cubes
    • 1 cup red quinoa (white is just as fine), cooked
    • 1 tbsp olive oil
    • 1 egg
    • 1 onion, finely diced
    • 2 garlic cloves, crushed
    • 2 tbsp wholemeal bread crumbs
    • 1 tbsp flax seeds
    • 1 tsp coconut oil, melted
    • 2 tsp lemon juice
    • ¼ tsp chilli flakes
    • 1 tsp pink Himalayan salt
  • For the Dressing
    • 1 ripe avocado
    • 2 tbsp tahini (sesame paste)
    • 3 tbsp lime juice
    • 1 garlic clove
    • ¼ tsp pink Himalayan salt
  • For the Fries
    • 2 sweet potatoes, peeled and cut in ¼-inch long slices, then ¼-wide inch strips
    • 1 tsp olive oil
    • 1 tbsp cornmeal
  • For assembling
    • 4 Wholemeal buns
    • 1 bunch of parsley, finely chopped
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Pulled Pork Sliders with Garlic Aioli, recipe provided below (adapted from Stuck on Sweet)

Ingredients

  • 1, 3-5 pound pork shoulder (mine was 3.75 lbs. bone-in or no bone both work fine)
  • Salt
  • Pepper
  • Garlic Powder
  • Your favorite barbecue sauce (I used Sweet Baby Ray's)
  • Slider buns
  • Aioli
    • ¾ cup mayonnaise
    • 1 teaspoon minced garlic (about 1 garlic clove)
    • 2 pinches of black pepper
    • 1 tablespoon lemon juice or white wine vinegar
    • 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)

Directions

  • Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours (or high for 4-5 hours). Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful not to shred the pork too much - you want nice chunks of pork on your sandwich. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
  • To make the aioli, add all the ingredients to a bowl and mix.
  • Toast the slider buns in the oven at 375 for a few minutes until crispy.
  • Assemble sliders by adding the pork on the bun and topping with a dollop of aioli.
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Thai Chicken Burgers, a portion of the recipe is provided below. For the full recipe visit Nutmeg Nanny.

For burgers:

  • 1 pound ground chicken
  • 3 green onions, thinly sliced
  • 1 lime, zested
  • 1 jalapeno, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup panko bread crumbs
  • 2 tablespoons peanut butter
  • 2 tablespoons minced cilantro
  • 1 tablespoon minced mint
  • 1 teaspoon grated ginger
  • Kosher salt and black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 4 burger buns

For slaw:

  • 3 cups broccoli slaw
  • 2 cups shredded red cabbage
  • 2 green onions, thinly sliced
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced mint

For peanut butter dressing:

  • 1/4 cup peanut butter
  • 2 tablespoons dark brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon grated ginger
  • Kosher salt and black pepper, to taste
  • Water, desired amount