Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
1 ½ oz. cream cheese, softened (we used 2 oz.)
1/3 cup shredded pepper Jack cheese (we finely shredded our cheese)
½ fresh jalapeño, minced (we used ½ of a jalapeño but we included the ribs and seeds from the other half as well)
1 ¼ lb. ground chuck
4 strips bacon (we used Oscar Mayer Naturally Hardwood Smoked Bacon)
4 brioche hamburger buns, halved and toasted (we toasted ours after spreading a thin layer of mayonnaise on the cut sides)
Green leaf lettuce, sliced tomatoes, and pickled jalapeño slices for topping (we didn’t use the sliced tomatoes)
Make the aioli by taking a small container out and add the mayonnaise, garlic and chopped pickled jalapeños to it, stirring to combine. Add your desired amount of salt and black pepper to it afterwards. Put a lid on the container and place the aioli in the fridge until you’re ready to use it.
In a small bowl, mix the cream cheese, shredded pepper Jack cheese and the minced fresh jalapeño together. Leave it off to the side for now.
Season the ground chuck with salt and pepper (we used a teaspoon each of table salt and freshly ground black pepper), mixing to ensure all the meat is equally seasoned. Divide the meat into 8 sections, shaping them into patties afterwards that are a little bigger than the buns you’re using (the burgers will shrink some as they’re cooking). The original recipe suggests doing this on a sheet of parchment paper.
Divide the cream cheese mixture into 4 equal portions, placing one portion each on four of the patties. Make sure that there’s a ½-inch gap between the cheese and the edge of the patties. Take the remaining patties and place them on top of the cheese patties, making sure that the edges are completely sealed.
Pre-heat a large cast-iron skillet to medium-high. Add the bacon into the skillet and cook until crispy, placing it on a paper towel-lined plate afterwards. Don’t drain any of the bacon grease. Place the patties in the skillet, cooking them for 6 minutes, flipping them, and cooking for another 6 minutes. Take them out of the skillet and place them on a paper towel-line pate.
Toast the buns in the skillet*, cut sides down until golden looking. Take them out of the skillet and serve the burgers on the buns as well as the aioli and the toppings.
*I didn’t read far enough ahead and was toasting them in a separate skillet over low heat while the burgers were cooking.
So these burgers didn’t come out looking like we’d expected them to but the flavors are really there ! It’s definitely spicy but you can still taste the bacon. If your burgers don’t split while cooking then you get to look forward to the cream cheese mixture just oozing out when you bite into the burger. The lettuce (and tomato slices if you’re using them) adds a nice fresh component to the burger. We want to try and make this again (possibly next week) to see if we can do better next time.
We got this recipe from Cuisine At Home.
We weren’t paid in any form to promote Oscar Mayer or Cuisine At Home.
It looks like it’ll be raining all week here so it doesn’t look like we’re going to be using our grill outside this week. Instead we’ll be fixing recipes indoors that’ll make you feel like you’re cooking outdoors on Memorial Day. We know that not everyone has an outdoor grill and sometimes the weather keeps you from using your grill outside or you live somewhere where you can’t use a grill. Hope you enjoy these recipes that are cooked inside but make you feel like you’ve cooked outside.
1/3 cup prepared or freshly grated horseradish (or as much as you can handle) (we used 1/3 cup of prepared horseradish)
½ teaspoon grated fresh lemon zest
1 tablespoon fresh lemon juice
Coarse salt (sea or kosher) and freshly ground black pepper to taste (we used kosher salt)
Take a small mixing bowl out (2-cup capacity is all that’s needed) and whisk all the ingredients together until combined. Place the horseradish mayonnaise in a container, cover and let it sit in the refrigerator until ready to be used.
We got a new gas grill today ! Breaking in the grill, we decided to do a basic burger so we could get acquainted and used the horseradish mayonnaise on the burger.
You can taste the horseradish in the sauce but it’s not nearly as strong as we thought it would be. It’s really nice having the flavor of the lemon come through.
We got this recipe from “Barbecue Sauces Rubs And Marinades”.
We weren’t paid in any form to promote “Barbecue Sauces Rubs And Marinades”.
1 (13-oz.) jar blackberry preserves (The original recipe used Bonne Maman brand but all we could find was Wal-Mart’s Great Value that was in an 18-oz. jar. We just scooped out what seemed like 13-oz.)
1 ½ cups blackberries, sliced lengthwise
1 Tbsp. lemon zest
Preheat your oven to 350 degrees. Take a 13 x 9-inch baking pan out and spray the inside of it using baking spray with flour.
Take a large bowl out and add to it the oats, flour, butter, brown sugar and baking soda. Using a mixer set to medium speed, blend the ingredients in the large bowl together just until combined. Take two-thirds of the oat crumble mixture and press it into the bottom of the baking pan.
Stick the pan in the oven for 20 minutes. Take it out of the oven and let it rest for 5 minutes. Take the blackberry preserves and spread them out across the crust, topping with blackberries and lemon zest afterwards (we put the lemon zest onto the preserves and then added on the blackberries). Sprinkle the remaining crumble mixture over the blackberries and stick the pan back in the oven to cook for another 20 minutes. Let the dessert cool completely in the pan. Slice into bars and store in an airtight container (we placed ours in the fridge afterwards).
Makes about 16 bars.
Mommy loves blackberries. We have some woods behind our house that blackberries grow in and they’re ripe for picking around the time of her birthday (unfortunately blackberries aren’t ready to be picked yet so we used blackberries from the store). Once we came across this recipe, we knew we had to try it out and we’re so happy that we did ! There’s a nice contrast of texture between the filling and crumble mixture. The blackberry and lemon were a nice pairing of flavors. That little bit of lemon zest was a wonderful touch to the blackberry filling. A complimentary flavor that brought some brightness to the sweetness of the filling. This was a delicious dessert !
Recipe source unknown.
We weren’t paid in any form to promote Bon Maman, Wal-Mart or Great Value.
½ tsp. pepper (we used freshly ground black pepper)
8 (8-inch) soft taco-size flour tortillas
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro
Preheat your oven to 350 degrees. Take a large nonstick skillet out and stirring frequently, cook the sausage in it over medium-high heat for 6 to 8 minutes or until the sausage has crumbled and is fully cooked. Take the sausage out of the skillet and place it on a paper towel-lined plate. Drain the sausage of as much grease as possible, pressing it between paper towels. Wipe the skillet clean before moving onto step 2.
Add the butter to the skillet and set the heat to medium. Once the butter’s melted, add in the green onions and 2 tablespoons of cilantro, stirring for 1 minute. Add the eggs, salt and pepper in. Let it cook (don’t mess with it at all) for 2 minutes or until the eggs start to set on the bottom. Gently draw the cooked edges away from the sides of the skillet, forming large pieces. Cook for 4 to 5 minutes or until the eggs are thickened but still moist, stirring occasionally (don’t overstir). Take the skillet off the heat and gently fold in the sausage and 1 ½ cups of the Cheese Sauce.
Take a 13 x 9-inch baking dish out and lightly grease the inside of it. Spoon about ¾ cup of the egg mixture down the center of each flour tortilla, rolling it up afterwards. Place it seam side down in the greased baking dish. Repeat with remaining tortillas. Pour the remaining Cheese Sauce over the tortillas, sprinkling it with the Monterey Jack cheese afterwards.
Stick it in the oven for 30 minutes or until the sauce is bubbly (ours took 25 minutes but our oven runs a little hotter so your sauce may take longer to get bubbly). Serve with the desired toppings.
Take a heavy saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, whisk in the flour until the mixture looks smooth. Continue whisking constantly for an additional minute. Gradually whisk in the milk, turning the heat up to medium. Whisk constantly for 7 minutes or until it’s thickened. Once thickened, take the saucepan off the heat and whisk in the cheese and remaining ingredients until the cheese has completely melted.
*It’s best to start making the sauce around the time that the sausage goes into the skillet.
This breakfast dish has a lot of ingredients in it that mommy loves so we decided to try it out and it turned out delicious ! You can catch a nice level of flavor from the green onions in the egg mixture but nothing from he cilantro. The green onions don’t overwhelm the eggs. They just add a nice subtle flavor to them. Even though we love the flavors of the yummy sausage, cheese sauce and the Monterey Jack cheese on top of the enchiladas they do start to feel a bit heavy on the tummy but the fresh ingredients help cut through that. The acidity of the tomatoes, “sharpness” of the green onions and the wonderful unique flavor of the cilantro all work so wonderfully with the enchiladas. This is definitely worth fixing again !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.