Wild Rice Burger with Bacon and Cheese

 

Pretty darn good veggie burger from MollyYeh on Girl Meets Farm. I am including in the recipe Pickled Red Onion. I did not make this as I had just bought scallions at the farmer's market. I added one large scallion to the burger mix. I also substitued rough chopped pine nuts because I did not have sunflower seeds. I also substituted a Baharat spice blend instead of the paprika and Lake Shore spice blend in place of the onion powder. This makes 4 generous patties.

Ingredients for the Burger:

• 3 cups cooked wild rice ( I used Lundberg Wild Rice Blend) (One cup dry makes just over 3 cups)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko plus 2 tablespoons ( I used gluten-free panko that I seasoned and toasted)
• 1/4 cup sunflower seeds ( I used toasted pine nuts, rough chopped)
• 1/4 cup fresh parsley, chopped
• 1 large scallion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder ( I was out so used Lake Shore spice blend)
• 1 teaspoon sweet paprika ( I used Baharat spice blend)
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt ( I did not have)
• 1/2 teaspoon salt
• fresh ground pepper to taste
• 3 eggs, beaten
• canola oil
• 4 slices cheese of choice

To Assemble:

• Mayonnaise
• 4 Hamburger buns 
• 8 slices crispy bacon
• butter lettuce leaves
• Dijon mustard

Pickled Red Onions:

• 1/3 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 1/2 cup thinly sliced red onion

Directions for making Pickled Red Onion:

In a small sauce pan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until sugar and salt dissolve. Pour over the red onions and allow to sit for 10 minutes. Cool completely. Store in airtight container in the refrigerator for up to 5 days.

Directions for making burgers:

In a large mixing bowl, add the rice, Parmesan cheese, panko, pine nuts or sunflower seeds, garlic powder, onion powder (or Lake Shore), paprika (or Baharat), thyme, celery salt, salt and pepper. 

Mix to combine. Add the eggs. At this point I refrigerated to meld flavors and to assure mixture holds patty shape. Once chilled form into 4 burger patties.

In a large skillet over medium heat, add enough canola oil to coat bottom. 

Place patties in the pan and cook 5 minutes per side till golden brown and crispy. To each burger add one slice of cheese and allow to melt.

To assemble burgers:

Spread mayonnaise ont the bottom half of each toasted bun.

Top with burger patty, 2 slices bacon, 1 lettuce leaf and some pickled onions.

Spread Dijon on the top bun and place on the burger.

Roasted Potatoes with Paprika Aioli

 

Tender roasted potatoes that really stand alone without the parmesan crisps. Which is how I made the recipe. The paprika aioli is great accompaniment and highly recommend! 

Ingredients for Potatoes:

• 2 1/2 pound small Yukon gold potatoes, halved crosswise
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• salt and pepper to taste
• 3 tablespoons olive oil

Ingredients for Paprika Aioli:

• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 small clove garlic, finely minced
• salt and pepper

Directions for Aioli:

Whisk all ingredients together, cover and refrigerate.

Directions for Potatoes:

Line a rimmed baking sheet with foil and place on the center rack of oven.

Preheat oven to 425-degrees.

Toss the potatoes in a bowl with thyme, rosemary, olive oil, salt and pepper.

Remove baking sheet from oven and lightly grease with canola oil. Place potatoes cut-side down in an even layer and bake till tender and golden brown. About 35 minutes. At this point an option would be to. sprinkle parmesan cheese on top and return to oven 8-10 minutes.

Serve with aioli. 

Pat's Beer Can Grilled Chicken

 

For this recipe, I followed directions for the grilling part from my Weber's Way to Grill. The rub I found from Down Home with the Neely's. I used Hatch Medium Chile Powder I purchased in Sante Fe instead of the cayenne in the original recipe. I also added 1 teaspoon Caribbean Citrus Chile Rub in place of 1/2 tablespoon salt, also in the original recipe. Be sure to be careful when removing the cooked bird off the grill; hoping to keep the beer can placement in tact. Weber suggest using tongs placed into the butt of the bird and a spatula underneath the beer can. The rub is pretty spicy, so if that does not agree with you, back off on the chile.

Beer Can Chicken Rub:

• 2 tablespoons smoked paprika
• 1 1/2 tablespoons salt
• 1 teaspoon Caribbean Citrus Chile Rub
• 1 tablespoon Hatch Medium Chile Powder
• 2 tablespoons onion powder
• 1 tablespoon cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the chicken:

• 4 pounds whole chicken, washed and dried
• canola oil
• 1 (12 ounce) can beer

Directions for Chicken Rub:

Combine all the rub ingredients together.

Directions for the Chicken:

Preheat grill to Indirect Medium heat (350-450-degrees)

Rub the chicken and its cavity down with canola oil and then season with the rub. Back, front and cavity of the chicken. Allow the bird to sit at room temperature 20-30 minutes.

Pour 1/2 of the beer out and then make 2 more holes in the can.

Sit the chicken on to of the beer can forming a tripod with the legs.

Place the chicken tripod on the grill and close the lid.

Grill for about 1 1/2 hours or until the thickest part of thigh registers 170-degrees.

Allow to rest before removing beer can and cutting into serving pieces.