Chicken Caesar Burgers

Chicken Caesar Burgers

TOTAL TIME: 0:32

PREP: 0:20

COOK: 0:12

YIELD: 4 MAIN-DISH SERVINGS

SERVES: 4

INGREDIENTS

1 lemon

2 anchovy fillets

1 small garlic clove

⅓ c. light mayonnaise

½ c. freshly grated Parmesan cheese

1 large heart of romaine lettuce

1 tbsp. olive oil

salt and ground black pepper

1¼ lb. ground chicken or turkey

nonstick cooking spray

4 squares focaccia bread (1 inch thick)

DIRECTIONS

1- Prepare outdoor grill for direct grilling over medium heat.

2- From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, stir together lemon peel and juice, anchovies, garlic, mayonnaise, and 1/4 cup Parmesan. Set Caesar sauce aside. Makes about 1/2 cup.

3- Cut romaine heart lengthwise into quarters. Place romaine and any loose leaves on plate; drizzle with oil and sprinkle with 1/4 teaspoon salt.

4- In medium bowl, combine chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining Parmesan just until blended. Shape into four 3/4-inch-thick burgers. Spray both sides of burgers with nonstick spray.

5- Place burgers on hot grill rack; cook 12 to 14 minutes or just until meat loses its pink color throughout, turning over once. Burgers should reach internal temperature of 170 degrees F.

6- About 5 minutes before burgers are done, add romaine to grill rack. Grill about 5 minutes or until lightly browned and softened, turning occasionally and transferring romaine to platter as they are done.

7- Serve burgers on focaccia with romaine and Caesar sauce.

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Crispy Shrimp Po' Boy Burgers

YIELD: 4 SANDWICHES

SERVES: 4

INGREDIENTS

2 tsp. vegetable oil

1 c. vegetable oil

½ c. celery

½ c. green bell pepper

½ c. onion

1½ tsp. Cajun seasoning

1 clove garlic

2 scallions

1½ lb. medium shrimp

2 large eggs

1¾ c. panko (dried Japanese breadcrumbs)

½ tsp. salt

6 oz. andouille sausage

½ c. light mayonnaise

4 piece French bread

2 c. Shredded romaine lettuce

6 slice tomato

DIRECTIONS

1- Heat 2 teaspoons oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir in scallions and let cool.

2- In a food processor, finely chop 1 cup of the shrimp. With a chef's knife, coarsely chop remaining shrimp.

3- In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.

In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.

4- Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the breadcrumbs on a piece of waxed paper. Shape shrimp mixture into 6 long oval patties, about 3/4-inch thick. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.

5- Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.

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Shrimp Burgers with Mango-Avocado Salsa

Shrimp Burgers with Mango-Avocado Salsa

TOTAL TIME: 0:35

PREP: 0:25

COOK: 0:10

SERVES: 4

INGREDIENTS

MANGO-AVOCADO SALSA:

1 small ripe mango

1 small firm-ripe Hass avocado

¼ c. red bell pepper

2 tbsp. diced red onion

1½ tbsp. fresh lime juice

1½ tbsp. Chopped cilantro

¼ tsp. kosher salt

¼ tsp. Black pepper

BURGERS:

2 slice white sandwich bread

1½ lb. shrimp

2 tbsp. coarsely chopped cilantro

2 tbsp. snipped fresh chives

1 tsp. garlic paste

¼ c. finely diced radish

¼ c. finely diced celery

2 tbsp. low-fat mayonnaise

1 tsp. grated lemon zest

1 tbsp. lemon juice

¾ tsp. kosher salt

¼ tsp. Freshly ground black pepper

4 whole-wheat sesame hamburger buns

1 c. mixed salad greens

DIRECTIONS

1- Salsa: Combine all ingredients in a bowl.

2- Burgers: Pulse bread in a food processor until fine crumbs form; transfer to a bowl. Add shrimp, cilantro, chives, and garlic paste to food processor and pulse until shrimp are finely chopped and form a chunky paste (do not puree — make sure to leave some texture).

3-Add shrimp mixture to bread­crumbs along with radish, celery, mayo, lemon zest, lemon juice, salt, and pepper; stir to combine. With moistened hands, gently shape 4 burgers, about 1 inch thick. Refrigerate burgers.

4- Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Spray burgers on both sides with cooking spray. Grill 3 to 4 minutes per side, until golden and just cooked through in centers. Toast buns on grill 1 to 2 minutes. Put salad greens on bun bottoms and top with burgers. Spoon salsa over burgers and cover with bun tops. Serve with remaining salsa.

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Raspberry And Chocolate With Almonds Grilled Cheese

Raspberry And Chocolate With Almonds Grilled Chees

SERVES: MAKES 2 SANDWICHES

Ingredients

4 slices angel food cake (from a loaf)

2 tablespoons butter, at room temperature

1 teaspoon vegetable or canola oil

4 slices havarti cheese

4 tablespoons mascarpone cheese, softened

½ teaspoon granulated sugar

1 1.45-ounce bar HERSHEY’S Milk Chocolate with Almonds

½ cup fresh raspberries

Zest of 1 orange

Directions :

1- Spread ½ tablespoon of butter on one side of each slice of the angel food cake and turn the unbuttered side up, laying the buttered side down on a cutting board or piece of parchment.

2- Layer each of the 4 slices of angel food cake with 1 slice of the havarti, then set 2 of the havarti topped slices aside. Spread half of the mascarpone on top of the other 2 slices and sprinkle with the sugar. Top these with a generous pinch of the orange zest then roughly break the pieces of the HERSHEY’S Milk Chocolate Bar with Almonds into chunks and divide among the 2 slices of cake with the mascarpone and zest. Top each slice with a few berries.

3- Drizzle the oil into a non-stick fry pan over medium heat. Place the four sandwich slices in the pan buttered side down. Cover with a lid and cook for 3-4 minutes or until the bread is golden and the cheese and chocolate has melted.

4- Transfer to a plate and top the chocolate, cheese and berry sides of the sandwich with the slices of cake with just the melted cheese. Enjoy hot.

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PIZZA GRILLED CHEESE SANDWICH

PIZZA GRILLED CHEESE SANDWICH

YIELD: 3

INGREDIENTS:

6 slices of bread (I used French bread)

3 tbsp butter spread

1 1/2 cups of shredded mozzarella cheese (I used low fat; you can also use slices of mozzarella)

21 slices of pepperoni (I used turkey pepperoni)

3/4 cup marinara sauce

DIRECTIONS:

1. Spread about 1/2 tbsp butter on one side of each slice of bread.

2. Spread 1/4 cup of cheese on three slices of bread, on top of un-buttered side. Spread 7 slices of pepperoni on top of cheese for each of the three slices . Spread 1/4 cup of marinara sauce on top of pepperoni for each of the three slices. Spread another 1/4 cup of cheese on top of the sauce. Place remaining slices of bread on top, to form sandwiches (with butter side facing up).

3. Place frying pan on stove and turn to medium heat. Once hot, carefully place one sandwich in the frying pan, cooking the bottom  buttered side until golden and toasty and the cheese is melty. Then carefully flip over and cook until other side is also toasty and cheese is melted. Repeat with remaining sandwiches. If cheese does not melt to your desired consistency, you can briefly microwave sandwich for about 10-15 seconds before eating.

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