What’s on the menu? Blue Cheese Zucchini Burgers! But don’t let the name fool you as these burgers are plenty beefy. I know zucchini sounds like an odd thing to add to a hamburger but adding zucchini to the mix not only helps make the burgers more moist but you can use leaner beef as well to make them healthier. Oh, and your kids won’t even know that you are helping them eat their veggies! Of course, the most important thing is how do they taste. Well, once you bite into one of these beauties you will find them both rich and hearty and, to make them reach the over-the-top mark, pile on toppings of grilled onions and crisp bacon. I served mine with coleslaw and grilled corn on the cob but for a Memorial Day BBQ to remember serve them on a toasted whole wheat bun with all the trimmings!
Blue Cheese Zucchini Burgers
½ lb.or about 1-1/2 cups zucchini, peeled & shredded
1 lb. extra lean ground beef
¼ cup red onion, chopped
1-2 jalapenos, chopped
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2-4 oz. blue cheese, crumbled
Salt & pepper to taste
Whole wheat buns
Garnishes: Grilled onions & bacon (optional)
Shred zucchini and place between paper towels and squeeze out excess moisture.
Place all ingredients other than buns and garnishes in a bowl and mix with your hand. Form into 4-6 hamburgers. Place in refrigerator for 2-4 hours to firm so they hold their shape during cooking.
Preheat grill. If grilling onions, slice in thick slices, spray grill with nonstick cooking spray, sprinkle rings with a little olive oil and cook alongside hamburgers. Cook hamburgers for 5-7 minutes per side. If you are topping with additional cheese slices, place slices on top of the burgers in the last minute or two and wait until melted. Serve on whole wheat buns topped with grilled onions.
May everyone have a wonderful Memorial Day and remember those that fought for the freedoms we enjoy!
Memorial Day is around the corner and, with the warm days ahead of us, this refreshing cool drink is the perfect remedy. You can make this drink in 2 versions, one for the adults with alcohol and one for the kids without. We first tried this while having lunch at the Green Turtle Inn in Islamorada ,Florida Keys and every time we make it for guests it’s a big hit!
Watermelon Pineapple Splash
1 6-ounce can frozen pineapple juice concentrate, thawed
4 cups seeded watermelon – cubed
12 oz seltzer or club soda
Lime or lemon slices (garnish)
4 oz vodka or rum (optional)
In a blender, combine pineapple juice concentrate and watermelon. Cover and blend until smooth. Pour into four goblets. Divide the sparkling water among the four goblets and stir to combine. Garnish each glass with a sugared rim and a twist of lime or lemon.
Memorial Day Weekend is fast approaching and just as luck has it – May is National Barbeque & Hamburger Month! Everyone has their favorite way to prepare a burger, so today, we bring you 10 homemade condiments to compliment them! Have a wonderful holiday weekend and please take a moment to give thanks to those brave soldiers that lost their lives while serving in the United States Armed Forces.
Bloody Mary Ketchup – Mix 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce.
Roasted Garlic Mustard – Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.
Pico de Gallo – Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.
Reuben Sauce – Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.
Root Beer Barbeque Sauce – Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.
Spicy Beer Barbeque Sauce – Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chile powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.
Herb-Ginger Chutney – Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
Bacon Onion Relish – Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.
Olive-Anchovy Mayo – Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.
Avocado-Chile Spread – Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.
Full list of 50 homemade all-purpose condiments found HERE. Photo courtesy of FoodNetwork.com and Bobby Flay. Recipe for Cheyenne Burger HERE.