Sandwich, Wraps, & Quesadillas

Burgers with Roasted Tomatoes and Pesto

by Shawnda on May 20, 2013

in Beef,Burgers & Sliders,On the grill,Sandwich, Wraps, & Quesadillas

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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Sliders with Beer-Glazed Caramelized Onions and Brie

NOW is it warm enough to grill where you live? I have my fingers crossed for you, but surely The Endless Winter of 2012-13 has got to be over for everyone now.

Hopefully. Because celebrating National Burger Month with snow on the ground? It just ain’t right.

We love our fancy burgers around here and have a few more to add to the menu this month. First up? Sliders topped with beer-glazed caramelized onions and brie.

Sliders with Beer-Glazed Caramelized Onions and Brie

By definition, miniature anythings are fancy. Add brie? TOTALLY Food & Wine-worthy. But the real stars here are the caramelized onions. Right at the end of cooking, they’re simmered in beer until a nice, syrupy glaze forms. It’s not just an excuse to open a beer, but it is an excuse if you need one.

For the beer, go with an amber or brown ale. If you’re not a beer drinker, you can skip the glaze… but maybe you try it anyway!

Sliders with Beer-Glazed Caramelized Onions and Brie

Grilled beef sliders go fancy with craft brew-glazed caramelized onions, fruit preserves, and brie. (Amber or brown ale recommended.)

Ingredients

  • For the onions:
  • 2 tsp olive oil
  • 1 large white or yellow onion
  • 1/2 cup beer (I used an amber ale)
  • For the sliders
  • 6 slider buns
  • Apricot preserves
  • 6 grilled slider patties (~2 1/2 oz precooked)
  • Brie, sliced

Instructions

  1. Heat olive oil in a large pan over medium-high heat.
  2. Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
  3. Add all at once to the pan, reduce heat to medium, and let cook, stirring occasionally.
  4. If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more.
  5. When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions.
  6. To build the sliders, spread preserves onto the buns and top with a burger patty, slices of brie (cut to fit the slider), and a spoon of the onions.
  7. Serve warm.

Notes

Yields: 6 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Pulled Pork

That is a Tangerine-Soy Pulled Pork Sandwich with a Thai Plum-Barbecue Sauce. And this is a Houston Texans Crock-Pot.

Houston Texans Crock-Pot

Correction, that is a 2012 AFC South Division Champs Houston Texans Crock-Pot. Because they now make Crock-Pots with your favorite NFL team logo on them! And because Bulls on Parade, baby!

For those of you who’ve stopped by here a time or two, or have seen me clog your Twitter feed on a non-bye-week Sunday, you know I’m a big Texans fan. So it’s always a bit awkward and confusing when I have to launch into the “I’ve actually been a Colts fan for the last 15 years” story.

But that magical division realignment pitted my new Texans and my old-ish Colts against each other twice a year (and maybe 3!) in one of the happiest football-related things to ever happen to me. I always (try) to root for the home team.

Houston Texans Crock-Pot

With the abundance of winter citrus, we picked up a mountain of 5/$1 tangerines and turned several of those into a fun, seasonal twist on the classic pulled pork to christen the new Crock-Pot. A pork roast is slow cooked with tangerine juice, soy sauce, and spices and then the cooking liquid is reduced with more tangerine juice for a citrusy glaze. It’s sweet meets savory meets easy gameday eats.

The Crock-Pot isn’t just a lifesaver during the week, but it’s perfect for tailgating – pulled pork, chili, queso, and fancy meatballs go from counter-to-tent super easily. You can snag a Crock-Pot with your favorite NFL logo and impress the heck out of your tailgate-mates. Or upload a custom design and create a one-of-a-kind Crock-Pot!

Tangerine Pulled Pork with Thai Plum Barbecue Sauce

Pulled pork gets a seasonal gameday makeover with fresh tangerines.

Ingredients

  • For the roast:
  • 1 large pork shoulder or roast (~7-8 lbs for a crowd)
  • 1/2 cup tangerine juice (3-4 tangerines, 1 rind reserved and sliced thinly)
  • 1/4 cup soy sauce
  • 2 Tbsp packed brown sugar
  • 1 garlic clove, smashed
  • Pinch of crushed red pepper
  • For the glaze:
  • 2 cups of cooking liquid
  • 1/2 cup tangerine juice
  • 1/2 tangerine rind, sliced thinly
  • Brown sugar (optional)
  • For the barbecue sauce:
  • 1/4 cup purchased Thai Plum Sauce
  • 1/2 cup purchased barbecue sauce

Instructions

  1. Place the roast in the crockpot with the tangerine juice, rind, soy sauce, brown sugar, red pepper, and garlic.
  2. Cook on low 8-10 hours, until the meat is fall-apart tender.
  3. Transfer 2 cups of cooking liquid (fat skimmed from top) to a medium saucepan and add the orange juice and tangerine rind.
  4. Reduce for ~20 minutes over high heat until down to ~3/4 cup and then remove the rind.
  5. Shred the pork roast and place in a large bowl or serving dish and pour the reduction over top, tossing to coat.
  6. In a small bowl, mix the plum and barbecue sauces together and warm in the microwave.
  7. For sandwiches, pile a generous scoop of pulled pork on top of a split roll and top with a spoonful of barbecue sauce.

Notes

Yields: 12-16 servings

Source: Confections of a Foodie Bride

Estimated time: 10 hours 30 minutes

This post was sponsored by Crock-Pot.

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