Mix 2 lbs. lean ground beef with 3 Tbsp. Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp. salt. Pat into burgers and grill.
1 lb. mushrooms, cleaned and chopped (to roughly the same size). Do not wash mushrooms, but wipe down with a damp cloth, otherwise they can become soggy.
2 tbsp olive oil
2 cloves of garlic, minced
Heat the oil in a low-sided saucepan or skillet. Use medium-high heat. Be careful not to heat the oil too much, or it can ruin the recipe. Spread the oil around by moving the pan.
Add the minced garlic and saute for 1-2 minutes. Add the mushrooms and cook until they are hot and have turned a darker brown color. Move around with a wooden spatula once one side seems done. This usually takes about 5 minutes. Do not overcook and use a big enough pan so that the mushrooms are not overcrowded, so that they don’t stew in their own juices. If you are cooking a lot of mushrooms, cook them in batches instead of one large batch.
For Burgers: 1 1/3 lb. ground chicken
2 T Gourmet Chipotle Paste
3 T Fresh Cream Indulgence Sauce
1/4 cup chopped fresh cilantro leaves
Extra Virgin Olive Oil
For Peppers and Onions: 1 T Olive oil
4 strips bacon
2 red or green bell peppers, seeded and sliced in thin strips
1 medium onion, sliced in thin strips, reserving a piece for grating
1 jalapeno, seeded and chopped, optional
2 cups Black Bean Fiesta Salsa
4 onion or crusty rolls, split
Combine chicken, paste, sauce, cilantro and grated onion. Divide into 4 patties to fit rolls. Drizzle patties with oil and cook 6 minutes on each side or until cooked through.
Heat a medium skillet over high heat. Add olive oil, bacon, peppers and onions. Stir fry tossing with tongs to sear edges. Add jalapeno, if desired. Toss and cook about 3 minute then add salsa and toss to heat. Place burgers on each bun bottom and top with pepper onion mixture.
Mix 2 lbs. lean ground beef with 3 Tbsp Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp salt. Pat into burgers and grill. Serve with Smokey Red Sensation instead of ketchup.
Grill pineapple rounds to put on that burger and top with….
Combine 1 large sweet onion, halved and thinkly sliced, 1 Tbsp. Chipotle Paste, 1 Tbsp beef broth, 1 Tbsp balsamic vinegar, 1 Tbsp veg oil, 1 Tbsp crushed fresh garlic and 1 Tbsp dark brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, placed covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are carmelized and most of the liquid is evaporated. Remove pan from grill and set aside.
½ cup packed fresh flat-leaf parsley, finely chopped
2 lbs. ground chuck
¾ cup grated Parmesan cheese
3 Tbsp Art of Chipotle Gourmet Paste
1 ½ tsp salt
¼ tsp ground black pepper
8 bakery rolls or choice of ciabatta rolls or an Italian type roll
¼ cup extra-virgin olive oil
8 slices Jack cheese
8 large basil leaves
Place a grill pan over medium-high heat or preheat a grill.
Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground chuck, Parmesan cheese, Gourmet Chipotle Paste, salt and pepper. Mix until ingredients are combined. Form the mixture into 8 patties. Place the burgers on the grill and cook for 4-5 minutes each side.
Brush the cut side of each roll with olive oil and toast on the grill for 1-2 minutes until slightly golden.
To serve, place a burger on the bottom half of each of the rolls. Place 1 slice of jack cheese on top of the burgers. Place the basil leaf on top of the cheese and cover with the top half.