Pork Burgers with Carmelized Onions, Mushrooms and BBQ Sauce

DF

There’s a burger spot in Boston where I love to get what’s known as the Adopted Luke.  It’s a burger topped with mushrooms, caramelized onions, smoked gouda, and bbq sauce.  And believe me when I say it’s good, because it really is.  Since I had some leftover ground pork in my frig, I thought I should make it at home by substituting the pork for beef.  And of course to make it dairy free I left out the smoke gouda, but with all the pork flavor trapped in the onions and mushrooms you won’t miss it.

I served mine with tater tots and a side salad, you know to keep it reasonable.  To keep it healthy you have to find room for greens in every meal, even if it’s on the side.

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Pork Burgers with Caramelized Onions, Mushrooms and BBQ Sauce
1/4 c onion, chopped
1 garlic clove, minced
1 cup ketchup
1/4 c dijon mustard
2 tbs apple cider vinegar
1 tbs brown sugar
1 tbs molasses
1/2 tbs worcestershire sauce
1/2 c water
1 lb ground pork
2 onions, sliced into half moons
8 baby portobello mushrooms, sliced
1 tsp thyme
4 whole wheat burger buns

For the bbq sauce heat olive oil in a sauce pan over medium heat.  Add onions and garlic, cook until softened, about 5 minutes.  Add ketchup, dijon mustard, apple cider vinegar, brown sugar, molasses, worcestershire sauce, and water; bring to a simmer.  Let sauce reduce for 20 minutes.  Let cool then pulse in a blender until smooth; keep warm.

Heat olive oil in a large skillet over medium high heat.  Form the pork into 4 even patties then place into hot pan.  Cook covered for 4 minutes then flip and cook until just cooked through about another 1-2 minutes.  Remove from pan and keep covered.  Add onions, baby portobello mushrooms, and thyme.  Saute until veggies start to brown, about 5 minutes; remove from heat.  To make burger: place pork patties on top of whole wheat bun then top with onion/mushroom mixture and slather with bbq sauce before topping burger.  Enjoy!

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Blueberry BBQ Chicken over Corn and Zucchini

DF, GF

I can’t get enough of bbq sauce, especially on grilled chicken.  I love how there are so many ways to switch it up; with pineapple or balsamic vinegar, and now blueberries. It never gets old.  Try this recipe tonight over corn and zucchini, such great summer veggies.

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Blueberry BBQ Chicken over Corn and Zucchini
1/2 c onion, chopped
1 garlic clove, minced
1 c blueberries
2 c ketchup
1/4 c apple cider vinegar
2 tbs brown sugar
2 tbs honey
1 tbs worcestershire sauce
1/4 c water
4 chicken cutlets
corn cut off from 3 ears of corn
2 c zucchini, chopped

Heat olive oil in a sauce pan over medium heat.  Add onion and garlic, let cook for 5 minutes.  Add blueberries, ketchup, apple cider vinegar, brown sugar, honey, worcestershire sauce, and water.  Let mixture come to a boil then reduce to a simmer and let cook for 20 minutes. Let cool then place into a blender, pulse until smooth.

Heat olive oil in a large skillet over medium high heat.  Pour 1 c bbq sauce into a bowl and baste chicken then place in skillet, cook for 3 minutes per side then baste on each side again cooking for an additional minute per side.

Meanwhile in a large skillet heat olive oil over medium high heat, add corn and zucchini, season with salt and pepper.  Let veggies do their thing to allow brown crust to form, stir occasionally.  Cook for 10 – 15 minutes until desired brownness.  Place some veggies onto a plate then top with chicken and drizzle with additional bbq sauce.

Balsamic BBQ Meatballs

DF, GF

I recently made a homemade batch of bbq sauce and realized how much better it is than anything you can buy in stores.  So naturally I’ve added it to a lot of things like BBQ Turkey Meatloaf.  Meatballs are great, but like anything else that you eat a lot you have to find different ways to make them, so why not add some bbq sauce?  It was probably the best decision I made this week; do the same and I promise you won’t be disappointed.

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Balsamic BBQ Meatballs (makes 15-17 meatballs)

For the Meatballs:
1.25 lb ground beef
1 egg
1/2 c warm water
2/3 c italian seasoned panko bread crumbs (or 3/4 c cooked quinoa if gluten-free)
3 sprigs of thyme
salt and pepper

For the Balsamic BBQ Sauce:
1/2 c onion
1 garlic clove, minced
2 c ketchup
1/4 c apple cider vinegar
1 tbs worcestershire sauce (make sure label says gluten-free)
2 tbs molasses
2 tbs brown sugar
1/2 c balsamic vinegar

Preheat the oven to 350 degrees.

In a large saute pan heat olive oil over medium heat.  Add onions and garlic and cook until softened, about 5 minutes.  Add the rest of the ingredients for the balsamic bbq sauce and bring to a simmer.  Let sauce reduce for 20 minutes.

Dump all ingredient for the meatballs into a bowl and fold together with your hands until just combined.  Spray a large baking sheet with nonstick cooking spray. form meat into 1.5 inch balls (should make between 15 and 17). Bake for 20 minutes, then place meatballs in simmering balsamic bbq sauce and cook for another 10 minutes.