JUICY GRILLED CHEESEBURGERS
These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
- Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
- While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
- Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
- Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
- Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
GRILLED VEGGIE WRAPS
I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.
Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
GRILLED CHEESEBURGER BOMBS RECIPE BY TASTY
Stuff your favorite cheeseburger ingredients into canned biscuit dough and grill for handheld burgers without the sloppy mess!
Provided by Matt Ciampa
Categories Lunch
Time 50m
Yield 6 bombs
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, hamburger seasoning, and salt. Cook, breaking up the meat with a wooden spoon, until browned, 5-7 minutes. Drain off some of the excess fat, then return the skillet to the heat.
- Add the mustard, Worcestershire sauce, and water. Bring to boil and cook until the liquid is reduced by half. Remove the pan from the heat.
- On a lightly floured surface, roll out a biscuit into a 5-inch round. Add 2 American cheese quarters to the center and top with 3 tablespoons of the beef mixture. Wrap the biscuit dough around the filling and pinch the edges together to seal tightly. Set seam-side down on a parchment-lined baking sheet and repeat with the remaining ingredients.
- Heat the grill to 375°F (190°F) and spray the grates with nonstick spray.
- Brush the burger bombs with the egg wash and sprinkle sesame seeds on top.
- Add the burger bombs to the hot grill over indirect heat and cook for 20-25 minutes, until the biscuits are golden brown and cooked through.
- Serve with ketchup.
- Enjoy!
Nutrition Facts : Calories 1578 calories, Carbohydrate 198 grams, Fat 71 grams, Fiber 6 grams, Protein 39 grams, Sugar 36 grams
CHEESEBURGER WRAPS
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet, brown hamburger until no longer pink.
- Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper.
- Cook for about 2 minutes, until all combined.
- Take a tortilla and line the middle with a small amount of cheddar cheese.
- Add some cooked hamburger beef and then top with your favorite hamburger toppings. (We listed some of our favorites)
- Roll the tortilla up and tuck in the ends (like a burrito).
- You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 2-4 minutes (just until you see grill marks).
Nutrition Facts : Servingsize 1 serving, Calories 3205 kcal, Fat 68 g, SaturatedFat 34 g, Cholesterol 168 mg, Sodium 1595 mg, Carbohydrate 515 g, Sugar 12 g, Protein 121 mg
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