Mini Hamburger Sliders

These mini sliders make a great side dish for parties/potlucks/dinners, etc.

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Ingredients: (makes 16 sliders)

2 lbs. Ground beef

16 mini slices cheddar cheese

16 small leaves romaine lettuce

16 small slices of tomato

1 egg

16 mini burger buns

For sauce:

½ cup mayonnaise

⅛ cup mustard

1 tablespoon sweet relish

1 teaspoon lemon juice

For Seasoning:

3 teaspoons Montreal Steak Seasoning

1 teaspoon Seasoned Salt

Additional Things:

Ketchup

Mustard

Butter for Griddle

 

DIRECTIONS:

Break up with ground beef in a large bowl. Dump in the egg, and mix it completely in to the beef with your hands.

Shape beef into 16 even balls, and then shape into little patties.

Prepare the slices of cheddar, lettuce, and tomato on a serving platter.

For the seasoning, in a small bowl combine steak seasoning and seasoned salt.

For sauce, stir mayonnaise, mustard, sweet relish, and lemon juice in a small bowl for the sauce.

Preheat the grill, and place a cast iron flat griddle over it. Or, you can preheat a flat surface over your stove for the burgers.

When ready to grill patties, take the patties, seasoning, and cheddar cheese out with you to the grill. Spread butter over the hot surface.

Then place down burgers, and press with a burger press, or a dinner plate. But if your patties are already flat enough, you don’t need to press them.

Sprinkle patties with the seasoning.

Let grill on this one side for a minute or so.

After the first side is cooked, flip patties, and sprinkle the cooked sides with more seasoning. Place a piece of cheese over each patty.

When done grilling, take patties off the grill, and on a plate. Cover with aluminum foil.

As you can only probably grill 8 at a time, when you take off the 8, then grill the next 8 patties.

To prepare sliders, place bottom burger bun down.

Spread a small amount of sauce over it.

Then lettuce, then patty with cheese.

Then place tomato on, then ketchup and mustard.

Finally, cap it with the top burger bun, and secure everything with a long party toothpick.

Do this process to the rest of the burgers.

Serve warm.

 

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Drunken Chicken: Easy White Wine Chicken

Drunken chicken is a perfect dinner to make if you have limited time to make dinner. It is easy to make, and very flavorful.

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Cook time: 1:15 hrs.  Serves: 4

Ingredients:

1 (2lb) package drumsticks (or other dark meat chicken)

1/2 white onion

8 ounces of mushrooms (more or less depending on preference)

Salt, pepper

3 cloves garlic

3/4 cup white wine

 

DIRECTIONS:

Preheat oven to 375 degrees.

Roughly cut onion, and place on the bottom of a 9×13 baking dish.

Pour in pre cut mushrooms.

Mince garlic and set aside.

Rinse raw chicken in the sink, then place on top of onions and mushrooms in the baking dish.

Sprinkle minced garlic over chicken, and salt and pepper them.

Then pour white wine evenly over the chicken.

Cover with foil and bake in preheated oven for 1 hour, then raise temperature to 400, and take foil off, and cook for another 15 minutes, until chicken is brown.

Serve with white rice.

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Mushroom Cheddar Bacon Burgers

The bacon is fried first. Then, the mushrooms are sauteed in the bacon grease. Then, on the same bacon grease, beef patties are grilled in mustard and seasonings.

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Piece it together with a great Mayo-Burger-Sauce, tomatoes, lettuce, cheddar cheese, and ketchup.

Recipe serves 4.

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INGREDIENTS:  (makes 4 burgers)

8 pieces of bacon (2 per burger)

1 lb. ground beef

2 large beefsteak/other large tomatoes

4 thick leaves of Romaine lettuce

4 thin slices cheddar cheese

2 tablespoons mustard

3 cups minced Mushrooms

Salt/pepper for taste

 

FOR BURGER SAUCE:

¼ cup mayonnaise

⅛ cup mustard

1 tablespoon sweet relish

1 teaspoon lemon juice

 

DIRECTIONS:

Prepare your lettuce, cheese, and tomatoes. Cut the tomatoes in thin slices. You should have about 10 – 12 slices of tomatoes. Place the lettuce, tomatoes, and cheese on a tray until further use.

Shape ground beef into patties. First, with your hands, divide the 1 lb. of beef into 4 equal balls. Break the meat up, with your hands, and then push each of the 4 balls down so that they are proper flatness.

Prepare burger sauce by combining the mayonnaise, ⅛ cup mustard, relish, and lemon juice in a small bowl.

Mince the mushrooms finely. Put them in a medium bowl for future use.

Place a cast iron griddle over a grill and heat it up. Or, alternatively, you can use a flat metal skillet/griddle over your stove top. Once sufficiently heated, cut your bacon pieces in half, so that you have 16 halves, and place on heated skillet. Sizzle until just cooked through. Remove bacon from griddle, and place in a bowl, and insulate it with aluminum foil. Do not turn off griddle, and leave the bacon grease hot.
Get your mushrooms ready. Dump them on top of hot bacon grease, and saute until mushrooms are very brown. Place them back in their original bowl, and insulate with aluminum foil. Do not turn off the griddle.

Now for the patties. Squirt the 1 tablespoon of mustard on the patties, and preferably smear around with a brush. Then place the thick burger patties on the hot griddle–yes the same uncleaned one you used to cook the bacon and mushrooms on.

Sprinkle patties with salt and more mustard, and let cook on one side for two minutes or so.

After the two minutes are up, flip the patties over, sprinkle the cooked sides with salt, and place a piece of cheese on each patty.

Finish cooking on this side for another couple minutes. After the minute is up, place patties and their cheese on top on a large heat-proof plate, and cover with aluminum foil.

Now it’s time to put together the burger. This part is easy.

First, place the bottom burger bun on a serving plate. Then smear the mayo burger sauce over the top. Then place on 1-2 tomato slices. Then 2 halves of bacon. Then one of the cooked patties goes on top, and on top of the patty goes the additional 2 halves of bacon. On top of the bacon goes the sauteed mushrooms. Then on goes the piece of Romaine lettuce, and finally, on goes the last burger bun!

Repeat 3x for a total of 4 delicious Mushroom Cheddar Bacon Burgers!

A couple pictures: (if you want to see all step by step pictures, check out my original post on mushroom cheddar bacon burgers on instructables)

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Shape the patties…
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…put everything together.

 

One Pot Burrito Bowl

This One Pot Burrito Bowl is not only delicious, it’s also fantastically fast to make; If you get your act up, you can make this burrito bowl in one pot in less than half an hour.

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And, in one pot, in less than half an hour, you can make enough dinner to serve a considerably large family.

And, if you don’t have enough people to serve this to, it makes perfect leftovers for the next day.

 

INGREDIENTS:

Ingredients

1 pound ground beef

½ cup salsa

1 can black beans, or re fried beans, or a mixture of both

2 tablespoons taco seasoning

1 cup long grain rice, cooked ahead of time

1 large onion

1 cup monterey jack, shredded

1 can diced tomatoes

1 tablespoon oil

1 yellow bell pepper

¼ teaspoon chili powder

Garnish

chopped fresh tomatoes

sour cream

 

DIRECTIONS:

 

Mince both onion and bell pepper finely.

Heat oil in a large deep pan until hot.

Add in the onion and bell pepper to pan, and saute until very brown. Remove from pan to a small bowl.

Add the ground beef to the same pan that you had the vegetables in, and stir and break up with a spatula until meat is cooked and brown. Drain the meat juices that are shown above.

Before you add everything, if you don’t want super chunky tomatoes from the can, you can easily use an immersion blender to blend it up some. (mine basically became tomato sauce).

Then add canned tomatoes, black beans, salsa, taco seasoning, and chili powder, and previously cooked rice.

(for how to cook rice, see here: How to Cook Rice)

Stir all the ingredients until well combined.

You are now sort of done with it. Just one more thing:

For Garnishes, you can cut up some cilantro, and sprinkle that with a generous helping of your shredded cheese over the steaming top of your Burrito Bowl.

Enjoy!

 

Be sure to check out my recipe on instructables, as well.