4th of July Bash on the Grill: Mushroom Stuffed Cheeseburgers

Juicy cheeseburgers stuffed with jazzed up mushrooms are on the grill for the 4th of July celebration!  Made with your choice of meat and topped just the way you like it!

Mushroom Stuffed Cheeseburgers

Time to warm up that grill and get to cooking some burgers for the 4th of July!  After a year in lock-down we are so ready to celebrate!  We go for the "All American" menu for our 4th of July bash.  First up is a juicy hamburger.  This one is special because it's has the addition of cheese and mushroom.  But the best part is they are not on it....they are inside it!  Yes, that's right a burger stuffed with jazzed up mushrooms and cheese.  Doesn't get much better than this.

With a little pre-prep of the mushrooms these burgers will be on your table in no time.  Another plus is that you can pick your meat of choice.  We made both beef and turkey burgers.  Toppings can be anything you choose.  We had a standard burger topping bar or lettuce, onion, tomatoes, mayo and mustard.  One bite and the stuffing flavors explode in your mouth!  This is one great burger.

What Ingredients do I need?

• ground beef sirloin (10%) or ground chicken or turkey
• Worcestershire sauce
• ground black pepper
• provolone cheese
• baby bella mushrooms
• garlic
• white wine
• butter
• olive oil
• Hamburger buns
• Toppings: lettuce, onion, tomato

Substitutions and Variation

• Choose a different ground meat, turkey and chicken are great options

• Choose a different cheese, cheddar, Gouda, or Swiss
• Don't like mushrooms, leave them out!
• Don't want wine in the mushrooms? leave it out
• Kaiser rolls make great buns
• Brioche buns are a treat
• Flavor the meat with steak sauce instead of Worcestershire sauce
• Make this Asian by adding soy sauce and Hosin

Kitchen Tips and Notes

• Great for making ahead.  Stuff the burgers early in the day and refrigerate until time to grill

• Kids will love a stuffed cheeseburger!
• I always form the bottom patty a little larger and then pinch the top to the sides to cover all the stuffing 

• I always use 10% fat ground sirloin for the flavor.  If you like a juicier burger go for 15 - 20% ground chuck

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More burgers to choose from:

Grilled Ranch Chicken Burgers

Grilled Santa Fe Burgers

Blue Cheese Stuffed Burgers

The Best Stuffed Grilled Cheeseburgers

Butter Burgers

Mushroom Stuffed Cheeseburgers

serves 4

1 lb. ground beef sirloin (10%) or ground chicken or turkey
1 tbsp Worcestershire sauce

1/2 teaspoon ground black pepper

2 slices provolone cheese, halved

1 cup baby bella mushrooms, sliced

1 clove garlic, minced

2 Tablespoons white wine

1 Tablespoon butter

1 Tablespoon olive oil

4 Hamburger buns
Toppings:  lettuce, onion, tomato

In a large skillet, medium high heat, add butter and olive oil.  When hot add the mushrooms.  Cook about 1 minutes until starting to brown and wilt.  Add in minced garlic and the wine.  Continue to cook until mushrooms are brown and tender.  Remove from the pan.  

In a large bowl, combine beef, Worcestershire sauce and pepper, very lightly mixing to combine.  Divide the mixture in half and take one half, forming 4 thin patties.  Top 2 of the patties with 1/2 slice of cheese and 1/2 of the cooked mushrooms.  Top with the other two remaining patties and press edges to seal and make sure that the stuffing is all inside.  Repeat with the remaining half of the ground beef to make two more burgers.  

Grill burgers, uncovered, over medium-high heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160 degrees.  Toast your hamburgers buns on the grill and serve.

Labor Day Bash: Grilled Ranch Chicken Burgers

Hot off the grill, juicy chicken burgers filled with zesty ranch, garlic, Parmesan cheese, and Worcestershire sauce. Man, these burgers are good! 

Can you believe that it is September already?  Where did the month of August go?  But this brings us to another holiday and Labor Day is approaching quickly.  Let's get that grill out and make something scrumptious to eat!

Burgers and hot dogs are standard but let's amp it up a bit and try a variation on a burger.  We're going to make Grilled Ranch Chicken Burgers!  Who doesn't love ranch dressing on salads or as a dip?  So believe me when I say that it doesn't disappoint in this this burger either!

GRILLED RANCH CHICKEN BURGERS

I'm a beef burger lover and MGG loves his turkey burgers, but today we decided to mix it up and make a burger using ground chicken.  Yes, they make great burgers too, but they do tend to be a bit bland and a little dry.  To correct that I added some flavor pops to the mix such as garlic, Worcestershire sauce, Parmesan cheese, and ranch dressing!  Yum Yum! These Grilled Ranch Chicken Burgers are bursting with flavor. 

These burgers are so easy to customize as well.  Not only do I use ranch dressing in the patty but I also use it as a spread on the bun.  Double the flavor!  

Enjoy!

Grilled Ranch Chicken Burgers

serves 4

1 lb ground chicken

1/4 c ranch dressing

1/4 c panko bread crumbs

1/4 c grated Parmesan cheese

1 tsp.  Worcestershire sauce

1 garlic clove, minced

1/2 tsp ground black pepper

1 Tbsp olive oil

4 hamburger buns, split 

In a medium bowl add the ground chicken and the next 7 ingredients (through the black pepper).  Gently and lightly mix to combine.  Do not handle the meat too much.  Divide in to 4 sections and form 4 patties.  Place on a tray.  Brush olive oil on each patty, both side.  Place in the refrigerator for 15 minutes to firm up.

Grill burgers over medium heat 5-6 minutes per side, turning once until meat is cooked through.   Grill buns to toast.  Serve on buns with desired toppings.

Lighter Strawberry Crisp

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They've been saying that we've had so much rain here in Southern California that the strawberries have taken a hit this year, but I'm here to tell you "nuh uh!, this year's strawberries are super juicy and sweet!"

This leads me to pick up a pound of strawberries each time I go to the store, and I go to the store quite often, so the strawberries are starting to pile up!

Not to worry.  I have the perfect solution for that...

LIGHTER STRAWBERRY CRISP

Oh yes, please!  Let's make a Strawberry Crisp that is bursting with juicy strawberries topped with a light crunchy topping.  It all but screams summer!  This dish is one of my go to desserts.  It will feed a crowd or a family (depending on how much you eat!).  We actually served this at out 4th of July party and it was the first item go.

Fruit is a wonderful item to create dessert from.  I've made this a little healthier by keeping the sugar content down as well as the butter.  It still has that homey, comforting feeling but is a much lighter and lower carb/calorie version.  Desserts don't have to be laden with fats and empty calories to taste good.  Just try this version for yourself and you'll definitely want 2nds or 3rds.  Go ahead...I won't tell!

Enjoy!

Strawberry Crisp

serves 6

6 c (about 1-1/2 pounds) strawberries, hulled and quartered

1 Tbls fresh lemon juice

2 Tbls all-purpose flour

3 Tbls light brown sugar, divided

1/3 c all purpose flour

1/3 c rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp salt

3 Tbls cold unsalted butter, cut into pieces

Vanilla Ice Cream (optional topping)

Preheat oven to 375F.

Lightly grease an oval baking dish with cooking spray.

Add the strawberries to the bottom of the dish and toss with lemon juice. In a small bowl, combine the flour and 1 Tbls of brown sugar and mix until combined. Add this to the strawberries and mix to combine. Set aside.

In a medium bowl, whisk together flour, oats, baking powder, cinnamon, salt and remaining brown sugar. Cut in butter with a pastry cutter or by rubbing with your fingers until mixture is crumbly. Sprinkle crumb mixture over the strawberries. 

Place in the oven and bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling. Remove from the oven and allow to cool 10 minutes. Serve with ice cream if desired. 

adapted from:  https://diethood.com/strawberry-crumble/

Summer Bounty Vegetable Pasta Salad

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During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

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Easy Cinnamon Peach Cobbler (Family Sized)

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We are hosting a huge summer bash in a couple of weeks for a bunch of friends and I've been researching and testing recipes.  The key is that they must feed a crowd but be simple to make.

Today is all about dessert!  I've been digging through our old family recipes again and came up with my version of a classic.  If you want a super easy and quick dessert to make look no further than this Easy Cinnamon Peach Cobbler.  I made this particular one family sized in an 8x8 pan for testing purposes, but just double the ingredients and place in a 9x13 pan for one that will feed a crowd.

There's nothing better than this southern dessert during the summer, especially when peaches are in season!  Oh! fresh peaches are the BEST!  We just picked up some delicious peaches that promised to be a 12 on the flavor scale (0-15, 15 being sweetest) and they sure were.  Juicy and sweet.  So make sure to use fresh ones if you can find good ones.  If not then frozen will work perfectly.

This is a cobbler that is cakey, instead of a biscuit topping or a pie crust.  You make a batter and pour it in the pan, then add the peaches on top.  The peaches sink down and the cake rises around the peaches to create a cake like cobbler. Yum!  I also added some cinnamon to the peaches to give it a little homey flavor which I adore.  Leave it out if you prefer just plain peaches.  This is excellent in taste, and couldn't be 

Bring a little South to your menu and enjoy this Easy Cinnamon Peach Cobbler (Family Sized) with a scoop of vanilla ice cream.  It can't be beat!

Enjoy!




Easy Cinnamon Peach Cobbler (Family Sized)

serves 6

1/4 cup butter

1 1lb. fresh or frozen peaches peeled and sliced

1 tsp. cinnamon
3/4 cups sugar, divided
3/4 cups self-rising flour
3/4 cups milk
1 teaspoon vanilla extract 

Add butter to a 8x8 baking dish and place into the oven as it preheats to 375º F to melt.

To a small bowl add peaches and 1/4 sugar.  Stir to combine.  Set aside.

In a medium bowl add remaining sugar, self-rising flour,  milk, and vanilla. Whisk until well combined.  Remove pan from oven and pour batter on top of the melted butter.  Top with the peaches and their juices.  Do not stir.

Bake until the cobbler is golden brown, about 35 minutes. Serve warm with a scoop of vanilla ice cream.

Cast Iron Summer Berry Cobbler

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I grew up with Mom making pies all the time.  She made so many cream pies and because my Dad loved them, and occasional blueberry pie.  Pies along with her favorite apple crisp were staples around our house.  

Cobbler not so much.  However, as we grew older I began to quiz her about cobblers.  She had mentioned that my grandmother made them often, and that she always used a cast iron skillet.  So in honor of my grandmother I decided to try my hand at a Cast Iron Summer Berry Cobbler.  

Other cobblers/crumbles I've made are this Pumpkin Cobbler (Heaven!) and this Blackberry Crumble (similar to a cobbler) and I just love desserts of this sort.  

CAST IRON SUMMER BERRY COBBLER

I chose to make servings two small 6" cast iron skillets that serve 1-2 people.  The recipe makes enough for 2 skillets.  I think individual servings like this are cute and perfect for sharing.  I used these skillets.  Of course, if you want, you can make this in one large 10" skillet.

Cast Iron Berry Cobbler is made with 3 different summer berries.  Plump raspberries and blueberries as well as the sweet tart blackberry.  This combination is a winner and when baked they come out juicy and sweet.  Topped with a sweet biscuit-like topping this dish is the perfect dessert during the summer.

Thanks to my grandmother for the inspiration.  The cobbler tasted divine.  A little scoop of vanilla ice cream on top of the hot, bubbly cobbler just made the perfect ending to the day!

Hey, Labor Day is around the corner and this would be perfect!!!  Of course, any time is the right time to make cobbler.  Try this soon before the abundance of summer berries goes away until next year!!!

Enjoy!

Cast Iron Berry Cobbler

serves 2-4

1 tablespoon cornstarch

1/4 teaspoon salt, 

1/4 cup sugar plus 2 Tablespoons, divided

2 cups fresh summer berries such as blueberries, blackberries and raspberries mixed

1/2 teaspoon pure vanilla extract

1/2 teaspoon fresh lemon juice

1 cup flour

1½ teaspoons baking powder

1/4 teaspoon salt

2 Tablespoons butter

1/4 cup milk

Preheat an oven to 400°F. Grease 2 6-inch cast iron skillets with cooking spray.    

In a large bowl combine sugar, ¼ teaspoon salt, and cornstarch.   Add berries and toss to evenly coat. Stir in vanilla extract and lemon juice. Pour mixture into the 2 skillets.

In a medium bowl, add 2 tablespoons of sugar, flour, baking powder and remaining ½ teaspoon of salt. Using a pastry cutter, cut the remaining 3 tablespoons butter into the flour until pea-size lumps form. Stir in the milk to form a soft dough. Drop dough over the berry filling like drop biscuits.

Transfer the skillets to a baking sheet and place in the oven and bake 10 minutes, then cover with foil so the biscuit topping does not burn and continue to bake another 20 minutes until hot and bubbly.  

Labor Day Bash: Butter Burgers

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It's time to celebrate the American Labor movement and all the workers that have strengthened our country!  Labor Day Weekend is the time to have a great big bash with lots of food and fun.

It also is the unofficial end of summer, but we won't dwell on that.  I'm still dreaming of summer and all the fresh bounty that is produces such as this Quick and Easy Strawberry Lemonade and this Farmers Market Bounty Summer Vegetable Soup with Chicken.

So let's talk about a main dish for your bash.  Let's talk about BUTTER BURGERS.  Yes, I said "BUTTER" burgers!  You've never tried one?  Well let me tell you that if you want a juicy, moist burger you have to try a butter burger.  It makes sense really...if you want juicy, and not dry meat, you add a fat.  In this case, butter!  I have to give credit for the idea to Paula Deen as she was the first person I saw doing this.  Now when you google it, you'll notice there are more and more versions of the butter burger out there.

BUTTER BURGERS

Today we are making both beef and turkey burgers with the secret ingredient being "butter".  MGG loves turkey burgers and I gravitate toward beef so why not make both at your next gathering.

They are simple to assemble by seasoning your meat, forming a patty and then placing a tablespoon pat of butter in the middle of the patty and surround it with the meat, so it's hidden.  That's my technique and it works wonderfully.  The butter warms and melts as the burgers cook, then it distributes throughout the patty and when you bite in to it....OH!  Boy is that a moist, juicy burger!

Top the with lettuce, tomato, and some good mustard, and don't forget the pickle and fries on the side!  The perfect meal to celebrate the holiday.  All American burgers made better with butter!

So try something new and indulge in a moist and juicy Butter Burger this Labor Day Weekend!

Enjoy!





Butter Burgers 

serves 6

1 lb 10% ground sirloin
1 lb 7% ground turkey (white and dark meats)
4 tsp burger seasoning (I use this or this)
6 Tbls of unsalted butter, divided into 6 tablespoon portions
6 hamburger buns
For serving:  lettuce, tomato, mustard

Preheat the grill to medium.  Grease the grill grate by brushing it with oil.
In separate bowls add the beef and turkey meat.  Add 2 tsp. of burger seasoning to each meat and lightly rake through the meat to distribute.  Form each meat into 3 patties about 1-inch thick. Place a tablespoon in the center of each patty and mold the meat around it so it is hidden in the center.  Place on a baking wax paper covered tray.

Place the burgers on the grill, cover and cook, turning once, until the burgers reach the temperature you like.  (About 10-12 minutes for medium, more for well done)  Toward the end of the cooking place the split buns on the grill to toast.  Remove from the grill to a platter for serving.
Assemble the burgers on the buns and top with lettuce, tomato, and mustard.  

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