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burgers

Poblano Burger

May 17, 2019 by Tamara Giebel Leave a Comment

Ahhh, the sexy Poblano Burger. The perfect addition to your Memorial Day BBQ. Inspired by flavors of the Southwest, this burger is topped in a luscious green chile queso layered with thick cut smokey bacon, fire roasted poblano peppers and pickled red onions.


This right here, has to be one of my all time favorite burger combinations. The green chile queso is seriously addicting to the point that I find myself dipping chip after endless chip into it as I wait for the burgers to be ready.

The combination of the mild poblano pepper with the creamy queso and smokey bacon paired with bright, acidic pickled red onions sends flavor vibes all through your mouth.

You guys are going to love this burger! Check back for more grilling recipes to make your Memorial Day party a hit.


  • Dungeness Crab Rolls
  • Salmon Banh Mi Sandwich
  • Flanken-Cut Short Ribs
  • Ricotta Stuffed French Toast
  • Farmer’s Fried Goat Cheese Salad
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Poblano Burger

Ahhh, the sexy Poblano Burger. The perfect addition to your Memorial Day BBQ. Inspired by flavors of the Southwest, this burger is topped in a luscious green chile queso layered with thick cut smokey bacon, fire roasted poblano peppers and pickled red onions.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword Burger, Memorial Day Recipes
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 lb ground sirloin formed into 4 patties
  • 4 pretzel or brioche hamburger buns gently toasted
  • 4 slices thick cut bacon cooked
  • 4 poblano peppers fire roasted, skin and seeds removed

Green Chile Queso

  • 1/4 cup butter half a stick
  • 1/4 cup flour
  • 1 cup whole milk
  • 2 cup sharp white cheddar such as Tillamook
  • 1 4 oz can of fire roasted green chiles

Pickled Red Onions

  • 1 small red onion very thinly sliced
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

Pickled Red Onions

  • Make these before you do anything else because they need to sit for 30 minutes.
  • Place very thinly sliced red onions in a bowl. Stir together remaining ingredients and pour over onions. Let sit for at least 30 minutes.

Green Chile Queso

  • Melt butter in a small sauce pan over medium heat. Stir flour into melted butter and cook, stirring continuously, for about 2 minutes. Add milk and continue to stir as the mixture starts to thicken. Reduce heat to low and add cheese. Stir to combine. Add fire roasted green chile peppers. Keep warm on very low heat until ready to use.

Burgers

  • Prepare grill. If using charcoal, wait until coals turn grey before cooking.
  • Season burger patties with salt and pepper. Drizzle with vegetable oil.
  • Grill until desired doneness (145 degrees to 160 degrees)

Prepare Burgers

  • Smear the bottom bun with a spoonful of queso. Top with burger patty, then poblano, bacon and more queso. Cover with pickled red onions and top bun.

Notes

How to roast a poblano:  Place whole poblano on sheet pan and under broiler until charred on all sides.  Remove from broiler to a covered bowl and let sit for 5 minutes.  This allows the skin to “steam” off the flesh of the poblano.  Remove from bowl and peel skin off, remove stem and seeds from inside of the poblano.
Cooking bacon:  Place strips of bacon on two paper towels, cover with another two paper towels.  Place in microwave for 2 1/2 minutes.  

Filed Under: Burgers, Sandwiches & Pizza Tagged With: burgers, Memorial Day Recipes, SW Burger

Fourth of July BBQ

July 3, 2018 by Tamara Giebel Leave a Comment

What is the 4th of July without a great BBQ? We have gathered our best burgers to get your party started! And how about some fun hot dog toppings? Mix up some of your favorite mango salsa and top a jalapeno cheddar dog with it or try baked beans, cheddar cheese and diced red onions on a beef brat. The choices are endless! #4thofjuly #burgers

 

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Smokey Cheddar Bacon Burger

Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword bbq, burgers, fourth of july
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 lb ground beef sirloin
  • 4 small sesame seed buns
  • 4 slices good bacon
  • 1 small sweet onion thinly sliced
  • 1 cup microgreens
  • 6 oz. Tillamook Smoked Cheddar cheese sliced thinly
  • 1 tbsp cooking oil
  • 4 tbsp mayonnaise
  • 4 tsp ketchup

Crispy Oven Fries:

  • 4 russet potatoes cleaned and cut into squared strips that resemble hand cut french fries (not too thin, but make sure they are all relatively the same thickness)
  • S & P
  • ¼ cup olive oil

Instructions

  • Start charcoal grill
  • In a large saute pan, cook bacon over low heat until almost crispy, remove to paper towel and rest
  • In a small saute pan, add 1 tsp of bacon grease and cook onions over medium low heat until caramelized, set aside
  • Divide ground sirloin into 4 equal portions
  • Place 2 slices cheese in middle of each portion and form patties
  • Season with S & P and drizzle with some cooking oil
  • Grill burgers, when you flip them, add 4 slices cheese, cover until cooked through and cheese is melted.
  • Mix mayonnaise and ketchup together
  • Spread on each bun
  • Place burger on bottom, then bacon, then onions, then microgreens and top bun

Crispy Oven Fries:

  • Preheat oven to 400 degrees (If you have a convection oven, use that for crispy in less time)
  • Place potatoes in a medium saucepan and cover with water
  • Bring to a boil and cook about half way, until still firm
  • Remove potatoes to a paper towel and pat dry
  • In a medium bowl, toss potatoes with olive oil and a good amount of S & P
  • Place on sheet pan and bake until golden and crispy on the outside, about 30 minutes unless using convection, may be quicker.
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Grilled Portabella Burger

Looking for a vegetarian burger for your next BBQ? This grilled portabella burger is packed with so much flavor that you won;t even miss the meat.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Vegetarian
Keyword burgers, meatless, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 portabella mushrooms stems removed
  • 4 hamburger buns
  • 20 cherry tomatoes halved
  • 4 thick slices vine tomato
  • 1 cup vidalia onion diced
  • 6 tsp. olive oil
  • 8 slices provolone cheese
  • 8 tsp. balsamic glaze
  • 8 tsp basil pesto
  • 4 tsp mayonnaise
  • 1 cup herb salad mix

Instructions

  • Start your grill.
  • In a saute pan over medium heat, cook onions in 1 tsp olive oil until softened, add cherry tomatoes and cook until softened. Set aside.
  • Drizzle 1 tsp balsamic glaze inside each mushroom cap
  • Place 1 slice provolone cheese inside each mushroom cap
  • Place ¼ of tomato mixture inside each mushroom cap
  • Top filling in each mushroom cap with 1 tsp basil pesto
  • Brush all sides of each mushroom with 1 tsp olive oil
  • Grill until browned and softened, top each mushroom with 1 slice provolone and grill until melted
  • While mushrooms are grilling, make tomato topping by sauteing thick tomato slices in 1 tsp olive oil over medium heat until browned
  • Spread each bun with 1 tsp mayo and 1 tsp basil pesto (dividing amount between top/bottom bun)
  • Place portabella on bun, top with ¼ cup herb salad and 1 cooked thick tomato, drizzle with 1 tsp balsamic glaze and top with bun
Bacon blue cheese burger
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Tangled Up & Blue Burger

Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword burgers
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 4 ¼ lb beef sirloin burger patties
  • 4 small sesame seed buns
  • 1 tsp olive oil
  • S & P
  • ¼ cup mayonnaise split in four portions
  • ½ red onion thinly sliced (split in four portions)
  • 4 slices bacon cooked
  • 1 cup microgreens split in four portions
  • ¼ cup blue cheese crumbles extra to the amount in the sauce, split in four portions

Crispy fried onions:

  • 1 yellow onion thinly sliced
  • 1 cup buttermilk or milk with a dash of vinegar
  • ½ cup flour
  • ½ cup cornstarch
  • Cooking oil for frying

Blue cheese sauce:

  • ½ cup blue cheese salad dressing
  • ½ cup heavy cream
  • ¼ cup blue cheese crumbles

Instructions

  • Start grill, I prefer charcoal.

Make crispy fried onions:

  • a. Place buttermilk and sliced onions in a medium bowl to soak for about 15 minutes.
  • b. In another medium bowl, mix together flour and cornstarch.
  • c. After onions have soaked, dredge them in flour/cornstarch mixture.
  • d. In a small saute pan over medium high heat warm enough cooking oil to submerge
  • onions.
  • e. Fry onions until golden brown and crispy.
  • f. Drain on wire rack or paper towel and set aside.

Make blue cheese sauce:

  • a. Combine blue cheese dressing, heavy cream and blue cheese crumbles together and set aside.

Grill burgers to desired doneness, adding a mound of the ¼ cup blue cheese crumbles,

  • split between the four burgers.
  • Assemble burgers: Bottom bun, mayonnaise, red onion slices, burger, slice of bacon,
  • ¼ of crispy fried onions, 1 tbsp blue cheese sauce, ¼ of microgreens, top bun.
Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
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Beecher’s White Cheddar, Mushroom, Bacon Burger with Arugula and Garlic Aioli

Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword beecher’s cheese, burgers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 small sesame seed buns
  • 4 ¼ pound sirloin beef patties S & P and drizzle olive oil
  • 4 slices bacon cooked
  • 8 slices Beecher’s Flagship cheese
  • 1 cup arugula

Mushrooms:

  • 6 oz crimini mushrooms sliced
  • 1 garlic clove diced
  • 1 small yellow onion frenched (sliced in half then slivered)
  • 1 tbsp olive oil
  • ½ tsp worcestershire sauce
  • ½ tsp balsamic vinegar
  • 1 pinch dried thyme or fresh
  • 1 tbsp butter

Garlic Aioli:

  • ½ cup mayonnaise
  • 1 clove garlic minced or pressed fine
  • ½ lemon squeezed
  • S & P cracked black pepper is best

Instructions

  • Heat grill
  • In a small saute pan over medium heat cook onion in olive oil until cooked about half way
  • Add mushrooms and garlic, saute until softened
  • Add worcestershire, balsamic and thyme, blend together
  • Add butter and toss. Move over to one side of pan, turn off heat and add arugula to empty side of pan to just barely wilt.
  • Grill burgers and add Beecher’s cheese after flipping
  • In a small bowl blend together garlic aioli ingredients and set aside
  • Assemble burgers: garlic aioli on each bun, burger,bacon, mushrooms, arugula

Filed Under: Burgers, Sandwiches & Pizza, Uncategorized Tagged With: 4thofjuly, burgers

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OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

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OUT WEST: Food & Lifestyle is all about coastal seafood to valleys providing local farm raised meat, vegetables and cheeses. The west coast provides a bounty of fresh food and I’m excited to share it with you.. Let's dig in →

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Dungeness Crab Rolls let the crab shine with butter warmed lump pieces, minced red pepper, tarragon, smoky chipotle and a squeeze of lemon.
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Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.

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