Sandwich, Wraps, & Quesadillas

Burgers with Spicy Bourbon-Peach Chutney

I keep seeing all these “Peace out, summer!” references everywhere and I can’t help but be a little bit jealous.

And by a little bit, I mean I’m totally drowning my sorrows in a Jealousy Sundae sprinkled with a super immature (and inappropriate) hand gesture and topped with some nondairy whipped depression.

Because it will not only feel like summer today and tomorrow, but it will still feel like summer long, long after the rest of you guys bust out the scarves, boots, and sweaters. LONG after.

Burgers with Spicy Bourbon-Peach Chutney

I always hate Texas come September. When everyone else is talking about pumpkin and sweatshirts, I’m staring at a $300+ electric bill, cursing anything and everything.

But making a spicy chutney with peaches that are still readily available and completely awesome in September is one of those things I don’t mind. Also, wrapping up Christmas shopping in capris and flip flops and sleeping with the windows open is pretty fantastic.

So in the end, I whine about the heat just to whine. Because honestly, we know I wouldn’t trade Texas for anything. (Or, at least most things.)

Burgers with Spicy Bourbon-Peach Chutney

Spicy Bourbon and Peach Chutney

This sweet, savory, and spicy peach chutney goes great on burgers and grilled fish.

Ingredients

  • 1 lb peaches (~4)
  • 1 tsp olive oil
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 1-2 Tbsp brown sugar
  • 1/2 habanero pepper, finely diced (seeds and stems removed)
  • 1 tsp red wine vinegar
  • 2 Tbsp bourbon (if omitting, replace with water)
  • 2 tsp brown mustard (I use Creole mustard)
  • 1 tsp worcestershire sauce
  • Salt

Instructions

  1. Peel peaches with a vegetable peeler or with this method.
  2. Remove pits and cut the peaches into ~1/2-inch cubes.
  3. Heat oil in a small saucepan over medium heat and cook onions until softened.
  4. Add garlic and cook for another minute.
  5. Add peaches, 1 Tbsp brown sugar, and remaining ingredients to the sauce pan. Cover and simmer for ~10 minutes and then cook uncovered until the liquid has reduced to a nice syrupy glaze and you can easily smash the peaches with a spoon.
  6. Taste for sweetness and add additional brown sugar, if desired.
  7. Let cool and store in the fridge for a week.
  8. Serve generous scoops on burgers, grilled fish, or brie.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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The Fig Burger

A burger so nice that last week, we had it twice. In a row. Seriously.

Fancy burgers have been a thing around here for a while (Exhibit A. And Exhibit B.) but this one is my new summer favorite.

The Fig Burger

Do you like figs? And caramelized onions? And wine? And burgers that you have to transfer inside to finish cooking because your grill was shooting flames from the gas line?

3 out of 4 ain’t bad. (And somewhere about an hour from here, my dad is shaking his head and muttering how this would never happen with charcoal.)

Our little fig tree pushed it’s first real crop this year. Add those to the figs we hopped the fence to pick from my friend Harmony’s not-so-little fig tree while she was out of town, and you get things like this.

Fresh figs with honey

And this.

Fresh figs, honey, and brie

But you’re here for this one, so let’s cut to the chase.

The Fig Burger

While you’re heating the grill (and hopefully yours doesn’t turn into the weapon that ours did), you caramelize some onions. And then you add figs, the wine or booze of your choice, a splash of balsamic vinegar and then you let it simmer away until the liquid is gone.

What you have left is a slightly sweetened concoction bursting with flavors that are kind of magical.

And by kind of, I mean completely. Pair that with a juicy burger and some goat cheese, and you have our new favorite burger. And I suspect, one of your new favorites.

Burgers with Figs, Caramelized Onions, and Goat Cheese

Figs, caramelized onions, and red wine (or Madeira) are cooked down into a flavorful, glazed topping perfect for summer and fig season.

Ingredients

  • For the fig topping:
  • 1 tsp olive oil
  • 1 small white or yellow onion
  • 4-5 oz fresh figs, quartered
  • 1/4 cup wine*
  • 2 tsp balsamic vinegar
  • Pinch of salt
  • For the burgers
  • 4 burger patties, made & grilled to your liking
  • 4 buns
  • Honey goat cheese, crumbled
  • *Use whatever you have open; we've used a Malbec Rose and Madeira. The Madeira (my favorite) will make for a sweeter topping coated in a thicker glaze than a non-fortified wine.

Instructions

  1. Cut the onion from pole-to-pole (root to stem end) and then cut each half into 1/4-inch thick slices.
  2. Heat olive oil over medium heat and add the onions.
  3. Cover and stir ever 4-5 minutes, for 15 minutes.
  4. The onions will be a nice amber color at this point - add the figs, wine, balsamic, and salt, stirring to mix.
  5. Cover (if your lid doesn't have a way to steam to escape, leave slightly ajar), reduce heat to medium-low, and simmer for another 10 minutes, stirring occasionally, until there is no standing liquid remaining.
  6. Top your burgers with a generous scoop of the fig-onion mixture and crumbled goat cheese (honey flavor is my favorite).

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Chicken Cheesesteaks with Queso and Pico de Gallo

So… I kind of signed up for a marathon this week.

And by “kind of,” I mean that they have my money and I have a link to a training program. I guess that’s mostly fair.

That program is exactly as long as as I have until “my” marathon. And is supposed to be exactly as long as it takes a normal person to learn how to run 26.2 miles. Only I’m not really normal. But I did run a mile and a half the night before letting my friend talk me into it (but it’s Disney!).

I’m such a sucker. And a newly-crowned Disney addict. (And potentially on my way to divorce court after I tell Jason what I’ve done.)

But it gets me back to The Happiest Place on Earth where I will perform what could be The Most Miserable Activity on Earth for a chance at The Greatest Fitness Accomplishment on Earth.

And there’s no better time to start training for a marathon than in Houston in June.

Chicken Cheesesteaks with Queso and Pico de Gallo

What does all this have to do with that queso-doused sandwich up there? Nothing. I have few rules. Most of them involve how to not make a margarita or leaving lights on when you leave a room (I am now officially my mother). But rules that don’t end with a stay in the pokey are just begging to be broken.

And that’s really why my favorite cheesesteak is made with chicken and not beef. Only now, it comes topped with a generous scoop of queso (not the Wiz) and pico de gallo. And nobody will put me in Dinner Jail when I throw in grilled jalapenos like they used to serve at Texadelphia on Memorial (RIP).

Chicken Cheesesteaks with Queso and Pico de Gallo

To make that beauty, you need to do three things:
1. Make this chicken cheesesteak sandwich, only forget the cheese and mustard blend.
2. Have leftover queso from the night before.
3. Have a garden that turns out more tomatoes and peppers than you know what to do with… and then make pico de gallo with that.

And just like that, dinner for the next 2 nights is done.

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Looks like summer. Feels like summer. Tastes like summer. That pretty much sums up this burger. And our weekend.

After weeks of cursing at begging and pleading with the basil plants to do something, they did.

And that something was EXPLODE.

Fresh basil

Not in the literal sense, obviously. Although a backyard full of sweet, purple, and elephant basil-scented confetti would smell a whole lot better than chlorine and the new mulch that kind of smells like a hamster cage when it rains.

So I made pesto. (2 1/2 cups of pesto!) And then I slathered it on burgers with tomatoes from the garden that I had slow-roasted and a thick slice of fresh mozzarella cheese. And I served that along size grilled zucchini & red onions – zucchini that I remembered to pick before it reached baseball bat size. (I’m 3 for 3!)

And that is truly the most satisfying thing about gardening. To be able to look down at your dinner plate and say: I grew that, I grew that, I made that, and I almost didn’t burn those.

Burgers with Roasted Tomatoes, Pesto, and Mozzarella

Pesto, roasted tomatoes, and fresh mozzarella: summer's best trio of flavors in burger form.

Ingredients

  • 1 lb ground beef (or turkey)
  • Salt
  • Pepper
  • Worcestershire sauce
  • 3 burger buns
  • Pesto, purchased or homemade
  • Roasted tomatoes
  • 3 slices of fresh mozzarella

Instructions

  1. Heat grill to high.
  2. Season ground beef with salt, pepper, and a few dashes of worcestershire sauce and form into 3 patties.
  3. Grill 7-8 minutes (or to desired doneness), flipping halfway through.
  4. Turn off the grill, place a slice of cheese on each burger, and close the grill for a minute to melt the cheese.
  5. Place burger buns on the grill for ~1 minute, just until toasted.
  6. Spread pesto on the buns and top with a patty, a handful of roasted tomatoes.

Notes

Yields: 3 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

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