Burgers, Salads, Sides, and More

potluck salad

It’s Memorial Day Weekend, which means BBQs and parties, which means thinking of something to make or bring.

Here are some ideas for unique burgers, salads, and sides.

BURGERS

Mexican turkey burgers – 2 lbs ground turkey breast, 1 can diced green chiles, handful chopped cilantro, 2 tsp cumin, 1 tsp chili powder, 1/4 cup salsa, 2 tsp salt.  After grilling, serve on buns (or in tortillas) with chipotle mayo (mix 1 cup light mayo with 1 finely diced chipotle pepper canned in adobo and juice of a lime), light pepper jack cheese, lettuce or cabbage, tomato slices, and/or grilled sliced bell peppers.

Greek Burgers – 2 lbs lean ground beef (90% lean), 1/2 crumbled feta cheese, 1/3 cup olive tapenade (or chopped olives) Tbsp dried oregano, 1 tsp salt, 1 tsp pepper, zest of 1 lemon, 1 Tbsp olive oil.  After grilling, serve on buns with tsaziki (purchased, or make your own by mixing nonfat Green yogurt with chopped fresh mint, shredded cucumber, & pinch of salt) and sliced tomatoes, cucumbers, red onion, and bell pepper.

Black Bean & Sweet Potato Burgers – In large bowl, mix together 1 can drained black beans, 1 can refried black beans, 2 peeled & grated sweet potatoes, 1 Tbsp cumin, 1 tsp salt, 4 cloves garlic (minced), 4 chopped green onions, 1 egg, 1/2 cup bread crumbs.  Form into patties (aadd more crumbs if mixture is too wet to form into patties), place on well-oiled foil-lined baking sheet, and bake at 450 for ~20 minutes, flipping half way through. Serve alone or on buns with yogurt-lime sauce (mix 2 cups plain yogurt with juice & zest of 1 lime, salt, and 1 finely chopped jalapeno) and fresh cilantro leaves.

SALADS

Quinoa with Latin Flavors — using fresh corn off the cob for this makes it to-die-for!

Herbed Grains Salad (this is everyone’s FAVE) — prepare Trader Joe’s Grains Medley (or Israeli couscous) according to pkg directions. Spread onto a plate to cool to room temp.  In meantime, in bottom of large bowl whisk 1/4 cup apple cider vinegar, 1 Tbsp Dijon mustard, 3 Tbsp maple syrup, juice of 1 lemon, 1/4 cup olive oil.  Add 1/3 cup dried cranberries, 1/4 cup sliced toasted almonds, large handful chopped fresh basil, large handful chopped fresh mint, 4 chopped green onions,1 chopped large apple, 1 sliced English cucumber (the kind in plastic).  Toss to coat.  Add grains to the mixture and let sit for at least 1/2 hour before serving.  Best served at room temp or slightly chilled.

Citrus & Avocado Salad — So light and refreshing! eating made easy

Fruit Salad – pick 3 (4 maximum) fruits of varying colors.  Cut into large-bite chunks and gently mix together with the juice of 1/2 lemon.  Cluttering up your fruit salad with too many fruits, or chopping the fruit too small will make the salad less beautiful.  Combos I like:

  • Strawberries, pineapple, kiwi
  • Blueberries, mango, watermelon
  • Cantaloupe, cherries, pineapple

For a chance of pace, serve a Fruit Dip alongside your fruit salad, which can be used for dipping or dolloping.  To make: mix 1.5 cups yogurt (any flavor) with zest of a lemon or lime.  Gently fold in 1 cup whipped cream or Cool Whip.  Add chopped fresh mint if you like.  More fruit dip variations.

SIDES & SNACKS

Prosciutto-Wrapped Stuffed Dates — to make these vegetarian, leave off prosciutto and sprinkle torn basil leaves on platter.

Crispy Roasted Garbanzo Beans — and roasted green beans, beautifully presented.

Roasted (or Grilled) Corn on the Cob — with seriously mouth-watering toppings.

Fresh Strawberry & Mint Bruschetta — Spread goat cheese on toasted baguette slices, then top with strawberry slices, fresh mint leaves, and drizzle with honey.

eating made easy

Have a wonderful long weekend!!

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