Blended Burger Time with Grateful Burgers
Many of you have experience with the following scenario: someone has snuck veggies into a delicious dish that usually doesn’t have any veggies at all.
Now you might be the sneaky cook that hid the veggies for your kids own good. You may have been the spouse of someone that cares so much, that it is your mission to get the greens in them.
Either way, everyone wins. No one really notices the veggies, but can tell something is different, tastier and even better than usual. They can’t put their finger on it, and all they know is…it’s great!
You won’t have to hide the veggies in these burgers. They are already made, ready to go from the freezer to grill pan, and flat out delicious. Grateful Burger is my new favorite thing.
Vital information? Got it!
· Low in Fats, Calories, Cholesterol & Sodium.
· Gluten Free
· Soy Free
· Environmentally Friendly
· All Natural, No Fillers, No Added Hormones
Now that’s just plain sexy, and there is full nutritional information on their website.
I’ve made the Antibiotic Free Chicken Burgers with Kale & Roasted Garlic. I’ve also made the Angus Beef Burger with Portabella Mushrooms. You can dress them up anyway you like, including your favorite, old classics. I decided to have a little burger party and tried two, new versions. Give these a try, for a tasty way to eat a bit healthier, without giving up the burgers we all love.
Smokey Beef Grateful Burger with Peppers, Pickled Onions and Manchego Cheese
6 Angus Beef with Portabella Mushroom Grateful Burgers
Marinated Banana Peppers
Pickled Red Onions
Manchego Cheese slices
Pretzel Rolls, split and toasted
2 tablespoons Smoked Paprika
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Salt and Pepper to taste.
Blend and sprinkle over each side of your burger before grilling. Press the seasoning into the burger so it sticks. If you have difficulty, then simply spray the burger with cooking spray before putting on the Seasoning Mix. It all stick!
Cook the Grateful Burger according to package directions, which is 5 to 6 minutes on the first side until the juice comes to the surface. Then, flip the burger and continue cooking for 4 minutes. In the last minute of cooking, place a slice of Manchego Cheese over each burger and heat until melted.
Place the cooked burgers on the toasted Pretzel Rolls, and layer with Lettuce, Banana Peppers, and Pickled Red Onions. I served the burgers with air fried Sweet Potato Fries.
Blended Chicken Burger with Grilled Zucchini & Tzatziki Sauce
6 Antibiotic Free Chicken Burgers with Kale & Garlic
1 large Zucchini, sliced into rings and grilled until cooked through
6 Sesame Seeded Buns, split and toasted
Add the following to a food processor.
8 ounces Yogurt
1 large Cucumber, peeled, seeded and diced
2 cloves of Garlic
Zest of 1 Lemon
Juice of Half a Lemon
1 tablespoon Olive Oil
1 teaspoon fresh or dried Dill
Salt and Pepper to taste
Blend until combined and fairly smooth. I like mine a slightly chunky so I mince the garlic before adding it to the processor. I don’t want to eat big gobs of garlic. Refrigerate for 30 minutes, or longer, stirring before serving.
Cook the Grateful Burger according to package direction, which is over medium heat for 10 to 12 minutes (about 6 minutes per side). If you are not sure if the burger is cooked enough, please use a meat thermometer to be sure you have reached a temperature of 170.
Put the cooked burger on the toasted Sesame Bun, and layer the Grilled Zucchini and Tzatziki Sauce. I add a few extra grinds of Black Pepper, but you don’t have to do so. I served this with a Spinach Salad with Mandarin Orange Slices and a Lime Poppy Seed Dressing.
Here is one of the segments from Grateful Burgers’ In the Kitchen with David on QVC appearance. You’ll get lots of interesting information, and some cool serving ideas!