Archive for the ‘Bakers Burger Blast’ Category

We love burgers. Having smaller hands I like to be able to hold onto my burger, easily, and it not be so big that it’s all meat.  It’s all about the fixin’s for me.  A couple years back (wow 5 already!) we started a quest to try & test as many different burger recipes as we could in one summer which came to be known as our Bakers Burger Blast. It became so successful it continues on to this day.

On the menu this time is a chipotle infused burger with a Tex Mex flair. Liking all things spicy (even though I pay for it later) I saw the recipe and immediately added it to last weeks weekly meal plan.

If you do not have a BBQ or do not like to BBQ don’t be intimidated.  Remember burgers can be cooked in a grill/fry pan on your stove.  Before we get started I have a quick tip for you.

Tip: 2 tbsp of chipotle makes the burger a wee bit spicy – the kids noticed. But they still ate them. If you prefer less spicy use only 1 tbsp chipotle/adobe sauce instead. Take leftover pureed chipotle in adobe sauce and freeze in 1 tbsp portions. Ice cube trays work great for this. Once frozen place in ziplocks and it’s ready to go the next time you want to use it.

Adapted from Rachael Ray

Tex Mex Style Burgers

1 lb lean ground beef
2 tbsp grated onion or 1 tbsp dried onion flakes
3 cloves garlic, minced
1-2 tbsp pureed chipotle/adobe sauce
2 tbsp worcestershire sauce
1/4 tsp each salt & pepper

Fixin’s (all optional)
bacon strips (your favourite brand cooked)
monterey jack cheese with spicy peppers
diced tomatoes
pickled jalapeno peppers
banana peppers
diced spanish onion
cilantro, chopped
tortilla chips (any variety)
tex mex style cheese sauce (make your own or by one in a jar)

Your favourite buns (mine are ciabatta)

In a bowl mix together your ground beef, onion, garlic, pureed chipotle in adobe sauce, worcestershire sauce, salt and pepper. Form into patties and set aside. We usually end up getting 5 sometimes 6 patties from 1lb ground beef.

Cook approximately 5 minutes per side on medium high heat (both on stove and/or BBQ).

Put your grilled burgers on a bun and add your favourite fixin’s. My son and I added the tortilla chips right on the burger…added a nice crunch.

Wouldn’t you know it we got so busy eating the burgers, we forgot to capture a photo! These were so yummy they will be made again soon, so photos next time!

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My 6 year old fussy fuss loved this burger (her’s did not have sherry or blue cheese on it).  We LOVED this burger and since H is not typically a burger fan we are keeping this one!!.  The reduced Sherry adds a touch of sweetness countered with blue cheese AND salty Bacon…uh crazyness in a bun!  Add your fixin’s and what a winner this burger combo is! Serves 4.

Adapted from Rachael Ray

Garlic Blue Cheese Burgers with Sherry
1 cup sherry
1/2 pckge bacon, fried to your liking
1 lb burger
1/4 cup parsley, chopped (if using dried use less)
3 tbsp worcestershire sauce
4 cloves garlic, minced
4 buns
burger fixins
Olive oil
crumbled blue cheese (any)
salt and pepper to taste

Let’s begin:
Put your sherry into a pot and bring to a boil. Once boiling lower heat to a simmer and reduce to about 1/3 cup (approx. 10 minutes).

Put ground beef in a bowl adding salt & pepper to taste/season. Then add in the parsley, worcestershire sauce, garlic and a splash of olive oil. Mix together and then form 4 burgers. Grill burgers over medium heat on natural gas BBQ until patties are completely cooked. The last minute of cooking add your crumbed blue cheese and let melt. Douse with reduced sherry and then place onto your buns with your bacon and whatever fixin’s you enjoy!

Choose your favourite side to accompany this burger and of course a beer OR bottle of vino. YUM!

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We love burgers and so we continue to experiment with new burger flavour combinations in our ongoing Bakers Burger Blast.

This is a very interesting flavour combination which is dictated by the type/flavour of beer you choose to use. We used a wheat ale beer for this recipe (all we had on hand) and have to say the jury is out with regards to the flavour. This experiment definitely has us interested in trying again and using a different type of beer next time and as such we give it 3 out of 4 Bakers thumbs up!

Adapted from Atco Blue Flame Kitchen

Beer and Pretzel Burgers

1lb lean ground beef
1/3 cup coarsely crushed pretzels
1/4 cup pizza sauce
1/4 cup beer
1/4 cup chopped gr. onion
1 tbsp mustard
salt & pepper

burger buns

Mix your ingredients together and shape into 4 patties….or into 6 smaller patties. Grill over medium heat until completey cooked. Serve with your choice of toppings, sides, buns and of course Beer!

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Yet another installment from our summers’ Burger Blast. This one was absolutely mouthwatering good. We topped it with the usual suspects only this time added bacon – LOVED IT!

Cheddar Burgers

1 egg, beaten
1/4 cup – dry bread crumbs
salt & pepper to taste
1lb – ground beef
1 cup – old cheddar, shredded
1 – green apple, grated
1 tbsp – dijon mustard


In a bowl mix together beaten egg, bread crumbs, salt & pepper and ground beef. Once combined add your cheese, mustard and grated apple. Form into patties and grill to your liking.

Serve topped with bacon and your favourite condiments!

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This is one of those great ways to get your family eating their veggies. My family is pretty good with veggies but anytime I can get more into them it’s a good thing. You can also add in chopped roasted red peppers or kalamata olives.  You could also substitute lamb for beef.

Greek Feta Burgers

1 lb – lean ground beef
1/2 – 3/4 cup – dry bread crumbs
1/4 cup – chopped fresh parsley
1/4 cup – chopped red onion
3 clove – garlic, minced
1/2 pkg – frozen spinach, chopped, thawed and squeezed dry
1 – egg
1-2 tsp – dried oregano
1/4 tsp – seasoning salt
1/4 tsp – pepper
2 tbsp feta cheese, crumbled

Combine ingredients and shape into patties. Grill over medium heat until completely cooked. Build your burger and enjoy!

Buns and condiments.  (I grilled yellow pepper rings, thick slices of red onion and added lettuce, tomatoes and cheese.)

Also try the Feta Aioli – even hubs loved it. 

Feta Aioli

In food processor mix 1/2 cup shredded dry pack feta cheese, 1/2 cup mayonnaise, 1-2 cloves crushed garlic and 1/4 tsp ground pepper until smooth. Transfer to a bowl, cover and refrigerate until serving.

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Nice combination of flavours – not overpowering.

Oriental Turkey Burgers

1 lb – ground turkey
1/4 cup – finely chopped green onion
1/4 cup – dry bread crumbs
2 tbsp – oyster sauce
1 tsp – soy sauce
1/4 tsp – garlic powder
1/4 tsp – salt
pinch cayenne pepper

Lettuce & thinly sliced cucumber pair nicely with this burger.

Combine ingredients and shape into patties. Grill over medium heat until completely cooked. Build your burger and enjoy!

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We’ve tried many burger recipes out this past summer and as in all my recipes I only post the ones that we give a Baker stamp of approval (or four thumbs up). As usual I’m behind in posting recipes….hopefully soon.

When it comes to burgers pretty much anything goes. It’s fun to experiment with flavour combinations and find ones that your family loves. Here’s another keeper:

Dried Tomato Beef Burgers

1 lb – lean ground beef
1-2 tbsp – finely chopped oil-packed dried tomatoes + 1 tbsp of the oil
1/2 tsp – salt
1/4 tsp – dried basil
1/4 tsp – dried thyme
1/4 tsp – pepper
1/4 cup – parmesan cheese, grated

Your favourite buns and condiments to go with the burger.

Combine ingredients and shape into patties (we usually get 6 because we don’t like jumbo burger patties). Grill over medium heat until completely cooked. Build your burger and enjoy!

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This recipe is of Middle Eastern/South Asian decent. Simplified a Kofta is a very flavourful burger or meatball on a stick!

Pork Kofta Pita with Tomato Dill Salsa

1 lb – lean ground pork
2 – green onions, minced
2 – cloves garlic, minced
2 tbsp – dill
1 1/2 tsp – each paprika (we used smoked) & ground coriander
3/4 tsp – each salt & ground cumin
1 – egg, beaten

Pita pockets
Condiments – sliced Cucumber, sliced Red onion, tomato dill salsa

If using bamboo skewers, soak in water for at least 30 minutes.

In large bowl mix together pork through egg. Divide into 8 portions forming each into an egg shape. Thread onto skewer.

Place on greased grill over medium heat, turning one time and cooking approx. 10 minutes. Once cooked remove from skewers and place one kofta into pita, adding the condiments of your choice.

Tomato Dill Salsa

3 – med. sized tomatoes, diced
1 – green onion, sliced
1 tbsp – dill
1 tbsp – each lemon juice and evoo
pinch salt & sugar

Mix all ingredients and let sit for a few minutes to combine flavours. This salsa is unusually delicous!

Our family gave this recipe 3 thumbs up (Hailey was unsure). Aiden ate more than his weight I swear and even fussy Rob enjoyed this dish, with the dill salsa! The flavour profiles in the Kofta’s are amazing. We’ve made Kofta’s (beef) before and never had this kind of flavour burst. I got this recipe from Canadian Living and the only change was we used smoked paprika instead of plain paprika. We further served it with a Green Harvest Cousous which I will post next.

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A pretty good combination. Mix in a little corn with some salsa and you have corn salsa which is also tasty with this burger!

Tortilla Turkey Burgers

1.5lb – ground turkey
1/2 cup – finely crushed tortilla chips
1/3 cup – cilantro
1 tbsp – chili powder
1 tsp – cumin
1/2 tsp each – salt & pepper
1/4 tsp – garlic powder

Combine all ingredients and shape into hamburger patties. Grill up and serve on toasted buns with corn salsa. Yum-o!

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Interesting flavour combination that surprisingly turned out quite tasty. Rob (the fussiest Baker) actually liked the Mango Mayo on the burger, but did comment that it was a bit limey and he needed to “cut it” with some miracle whip.

And so 3 Bakers liked it, 1 didn’t. So we give this one a Baker Stamp of Approval (which means we would make it again)!

Chicken Burgers with Mango Mayo

1lb – ground chicken
1 cup – fresh or dried bread crumbs
1/2 cup – finely chopped onion
1/3 cup – ketchup
1/4 cup – chopped raisins
1 tsp – grated lemon peel
3/4 tsp – cumin
1/4 tsp – cinnamon
1/4 tsp – salt & pepper
1 clove garlic – crushed

Mix all ingreidents together. Shape into patties and grill over medium, heat on BBQ until completed cooked through. Serve in buns with Mango Mayo.

Mango Mayo

1/2 cup – finely chopped peeled mango
1/3 cup – mayo
2 tsp – fresh lime juice
1/4 tsp – grated lime peel

Mix well and cover/refrigerate until serving.

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