Apple Dijon Burgers

Holy cow.  For real…these were probably the best burgers I have ever made!  I was so incredibly surprised and pleased by the outcome!  I wish I could describe it to you better…but it was seriously beyond words.  I do, however, have a story that helps display the beauty of these patties!!

The day I made these was one of the many days I had to work till late.  My manager/friend was there as well.  When it came time for my break, I popped one of these bad boys on a plate and was telling her how good they are.  However, when I told her that I had put apple in them, she simply told me “you’re weird!”  And yes, yes that does sound weird.  Apple in beef?  But THEN I put that plate in the microwave and started warming it up.  And the smell started filling the store.  And she started sniffing…and finally exclaimed “WHAT IS THAT SMELL?!”  I replied simply with “that is the food you just called weird.”  Then for several minutes I could not hush her up about how amazing it smelled.  I think secretly she wanted some.  😉  But I was a bad…starving…friend and gobbled it all up in 2.3 seconds.  😉  I just couldn’t help it, cause they were so jealous.  Somehow the mixture of the apple and onion give it a sweet barbecue sort of flavor, which is absolutely my favorite!  Alright, let’s get down to it!

So, here’s what you need:

  • 1 lb Grass Fed Beef
  • 1/2 to whole apple, depending on the size.  I used about 3/4 of a standard sized apple.  🙂
  • 1/2 to 1/2 Red Onion, depending on size.
  • 2 Garlic cloves
  • 1 Tbsp Dijon Mustard
  • Slat and Pepper
  • 2 Tbsp Flax Meal
  • 2-4 Eggs

And here’s how you do it:

  1. Chop the Apple and Red Onion into chunks.  Smoosh and peel the garlic cloves.  Place them all in a food processor (in batches if necessary), and pulse until minced.
  2. In a bowl, mix together everything but the eggs.
  3. Form into 4 patties and place on a wax paper-covered plate.  Make a little dent in the middle of the patties, and place in the freezer for about 10 minutes…just to firm them up a bit.
  4. Heat your grill or grill pan to medium, and grill burgers for 5-6 minutes per side.
  5. Meanwhile, fry your eggs to your liking.  I like them a little runny in the middle!
  6. Top your burgers with an egg and anything else you desire!  Now devour!!  What you think?!

Peectures:

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Place garlic cloves and chopped apples and onion in a food processor

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Pulse until everything is minced and blended.

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Combine everything but the eggs in a bowl.

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Form into 4 even patties, and make a small indent in the middle of each.  Toss in the freezer for 10 minutes or so, just to get them firmed up a bit.

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Toss onto a medium heat grill or pan.

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Cook about 6 minutes and flip, cook another 5 to 6 minutes.  Fry eggs how you please.

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Present how you please!

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I was rushed for time (I feel like I always say that haha), so I just did a nice leaf of romaine and topped with the egg.  Abel James, the originator of this idea, used sautéed onions, which is a WONDERFUL idea!  I think bacon would be a good idea too!!  Yummy!

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I was afraid I over cooked my egg, but it turned out just how I like it!

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How yummy is that?!

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Apple Bacon Brussels Sprouts

YUMMYYYY!  I made this on the same night as a salmon main dish.  After Mr. Rodgers had cleared his plate, he asked for seconds.  Of the Brussels Sprouts.  Yeah.  You know you made something special when the husband asks for more of the Brussels Sprouts instead of the salmon.  Seriously.  That’s cray cray.

I loved this too, because it was so super healthy, with the perfect twist of smoky, sweet, and acidic!  Yummy!  I love it when eating well tastes super delicious!  You all know my theory on veggies…if you don’t like them, it’s probably because you don’t know how to make them shine!!!  In one of my former Brussels Sprouts posts I had a whole paragraph about how Brussels Sprouts are like women.  It was comical.  And really deep.  😛

So, here’s what you need:

  • 4 Pints Brussels Sprouts (1 Carton)
  • 3-4 Pieces Turkey Bacon
  • 1 Apple, Chopped into cubes
  • Fresh Ground Sea Salt and Black Pepper
  • Red Wine Vinegar

And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse, trim, and chop Brussels in half.
  3. Chop bacon into small strips.  Lay them out on a cookie sheet and slide into the oven.  Cook until just starting to brown, about 10 minutes.
  4. Remove bacon from cookie sheet and set aside.  Spread Brussels sprouts out on the same cookie sheet, salt and pepper, and slide back into the oven.  Cook until starting to brown, about 15 minutes.
  5. Add apple and toss a bit, slide back into the oven.  Cook for 10 minutes.
  6. Sprinkle bacon back on, and cook for an additional 5 minutes.
  7. Remove from oven, sprinkle with red wine vinegar, and toss.  Taste and adjust to your preference.  🙂
  8. Enjoy!!

What do you think?!  Brussels sprouts with bacon?!  Worth a try?  You won’t regret it! 🙂

Preheat oven to 425*  Cut bacon into small strips.  Spread out in a single layer and cook until browned, about 10 minutes.  Remove from pan and set aside.

Apple Bacon Brussels 1Lay Brussels out on same cookie sheet.  Salt and pepper.  Roast Brussels until starting to brown.  About 10 minutes.

Apple Cabbage Brussels 2Add apple and toss.  Cook until tender, about 10 minutes.

Apple Cabbage Brussels 3Sprinkle bacon back on, and cook for about 5 more minutes.  Everything should be browned and tender!

Apple Cabbage Brussels 4Yummy!!!  Remove to a bowl, sprinkle with red wine vinegar and stir.  Taste and adjust.

Now, serve!!

Apple Cabbage Brussels 5Hallelujah!

Salmon and Avocado 6 Apple Bacon Brussels

Citrus and Chicken Salad!!!

I had been looking forward to making this salad for SO long.  I kept meaning to get the stuff to make it, but would end up saving it for “next time,” because we had so much extra tuna for lunches!  But finally, I just decided I was tired of waiting and this was the week!!  I’m so glad I did…it was so FUN!  Perfect lunch…lots of greens, super great citrus flavor (I LOVE GRAPEFRUIT!!!), some good protein, sooooooo many veggies, and a refreshing vinaigrette!!  Mmmm.  Sheer beauty!!  And quite satisfying.  And another great thing…it said it would only serve 4….LIES!  I’m convinced it can serve more 🙂  And if you keep the dressing and salad separate until you are ready to eat individual servings, it stays good for days 🙂  Or, make this for company and you will look so impressive and fancy!!!  It made me feel fancy 😀

Grapefruit Salad 2

Note:  I took a picture before I got it tossed thoroughly enough!  I realized after that there was a lot of yummy veggies and grapefruit chunks at the bottom haha.  So don’t worry, it’s not 90% romaine, there’s lotsa goodies all through it! 🙂

So, here’s what you need:

Salad:

  • 4 Chicken Breasts, cooked and cubed or shredded (I tossed mine on a grill pan with salt & pepper while I prepped)
  • 2 Grapefruits, peeled; wedges separated (use a small sharp knife to help if needed) and cut in half
  • 2 Carrots, thinly sliced
  • 1/4-1/2 Small Red Onion, thinly sliced (depends on your tastes)
  • 1 Cucumber, thinly sliced
  • 8 oz package Snow Peas
  • 1 Apple, thinly sliced
  • 2 Hearts of Romaine, cut or torn into bite size pieces

Dressing:

  • 2 Oranges, juiced
  • 1/2 Grapefruit, juiced
  • 1/4 C Olive Oil
  • 1/2 tsp Sea Salt
  • 2 tsp Ginger (I used paste)
  • 1 tsp chili sauce (I used Sriracha!! Yay!)
  • 1/2 C Cilantro, chopped
  • 1/4 C Apple Cider Vinegar
  • 1/2 tsp of a natural sweetener (Optional.  I didn’t use it, it didn’t need it I don’t think!  But I love grapefruit as is :))

Doesn’t that sound like the craziest dressing you have ever heard of?  It’s sooooo good!!  The ginger and sriracha give it a mild heat, that warms up only after you’ve taken a few bites…and it gives it a sort of Asian feel.  But the grapefruit makes it sooooo refreshing, the apple brings a sweetness and a crunch, and the chicken is tasty and fills any carnivore needs.  Oh, and the cilantro is a nice finishing touch!  I love cilantro! Mmm!  Yummy. And you know what else is great?  Because of the citrus in it…my apples didn’t get brown at all…and I was still eating the FRESH salad like 4 days later.  They still weren’t brown!

Here’s how you do it 🙂

  1. Prep your veggies.  I sliced everything really thin with a sharp knife, but it is recommended that you can use a mandolin as well.  If you have one, go for it!!
  2. Whisk together the dressing ingredients.  Taste and adjust as you desire 🙂
  3. Toss together all your salad ingredients.
  4. Here is where you decide; if you are serving 4-6 people, toss it all with the dressing.  If you are using it for your lunch and can’t finish it, put some salad in a bowl, add as much dressing as you desire, and put the rest in the fridge for later 🙂
  5. Enjoy great flavor ALONG WITH a wonderful healthy feeling 🙂

Here’s my first step 🙂  See how thinly I got those veggies?  I was so proud of me 😉  And I only ended up using about half that amount of onion 😉  Are you so excited about having all those goodies in a salad?!  And that’s not even all of them!

Grapefruit SaladLook at how much mine made!!!  Two bowls!  Serves 4?  I don’t think so!!  Perhaps its cause I didn’t follow the recipe exactly 😉

Grapefruit Salad 3Yummy yummy yummy!

Grapefruit Salad 1

You know one of my favorite things about a meal like this is?  Don’t laugh, but….it’s this…VEGETABLE CARNAGE!  When I look down and see this in my sink, I just know….wow….I’m heating healthy!!  YES!

Grapefruit Salad 5