GRILLED MONTEREY SARDINES
Provided by Food Network
Categories appetizer
Time 2h25m
Yield 1 to 2 servings
Number Of Ingredients 17
Steps:
- Whisk together all marinade ingredients and marinate the sardines for 2 hours
- For the Salsa: Mix all the ingredients in a large bowl.
- Preheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with angel hair pasta, and/or antipasto salad, if desired.
GRILLED MONTEREY CHICKEN
Try this chicken from the grill served in a refreshingly different way. And although the ingredient list appears long, it's a cinch to make. -Sherri Mabry Gordon, Pickerington, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. , Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.
Nutrition Facts :
GRILLED PATTY MELTS
This is a grilled version of the classic patty melt sandwich on rye bread. Simple and delicious!
Provided by FROGHOPPER
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Pat out three 1/3-pound hamburger patties, pressing each patty down with your index and middle fingers to get a nice, flat burger instead of a ball. Season patties on both sides with salt and pepper.
- Cook on the preheated grill until no longer pink in the centers, 10 to 12 minutes, flipping halfway. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Meanwhile, melt butter in a saucepan over low heat. Increase heat to medium-low, add onion, and saute until tender, 5 to 7 minutes.
- Place 3 slices of bread on the grill. Top each with a slice of American cheese, a cooked patty, sauteed onions, a slice of Swiss cheese, and the remaining bread. Grill sandwiches until cheese melts, about 1 minute per side.
Nutrition Facts : Calories 781 calories, Carbohydrate 36.3 g, Cholesterol 165.9 mg, Fat 50.1 g, Fiber 4.3 g, Protein 44.8 g, SaturatedFat 25.1 g, Sodium 1094.3 mg, Sugar 4.5 g
GRILLED PEPPERS
A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
Provided by Deedle Gee
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
- Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
- Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g
OTTOMAN EMPIRE BURGER WITH ROASTED RED PEPPER SAUCE & MINT GRILLED ONIONS RECIPE - (4.8/5)
Provided by AllysKitchen
Number Of Ingredients 30
Steps:
- In a mixing bowl, combine all of the ingredients and blend together. Set aside for plating. Portion out ½ cup for mixing into the grilled onions. Burger Patties: Combine the beef, salt, pepper, Harissa paste, yogurt and fresh mint in a large mixing bowl. Combine together well with hands. Portion into 4 equal parts and make large patties. Coat a grill with cooking spray. Heat to 400-450 degrees. Coat both sides of the burgers with cooking spray. Put on the grill. Close the lid. Cook for about 4 minutes per side. Turn off heat. Place cheese on burgers. Close lid and let the cheese melt. Roasted Red Pepper Sauce: Combine the pureed roasted red peppers, lemon zest, mint, olive oil, salt, Harissa paste and mayonnaise in a bowl and blend. Remove ½ cup for the sautéed onions. Set aside until ready to build the burgers. Grilled Onions: Heat a large heavy skillet on medium high. Add the olive oil, onions, salt, and pepper and sauté about 10 minutes until the onions are tender and caramelizing. Reduce heat to low/simmer and add the Roasted Red Pepper Sauce and mint and blend in. Cover with a lid until ready to build the burger. Buns & Burger Building: Butter the inside of the buns. Sprinkle on some of the pepper to the both sides of the buns. In a non-stick skillet over medium high heat, place the buttered side down and grill about 2-3 minutes or until golden brown. Remove to a parchment paper lined cookie sheet for building the burger. Spread 2 tbl of the Roasted Red Pepper Sauce on the bottom side of the grilled bun. Add the burger with melted cheese. Add a some of the pea shoots. Place 3 thin slices of the Kosher dill on top of the pea shoots. Pat down with your hand to secure. Add equal amounts of the Grilled Onions. Spread 3 tbl of the Roasted Red pepper Sauce on the inside of the inside of the top bun.
GRILLED RED ONION BURGERS
Add bistro-style flair to hamburger night with Grilled Red Onion Burgers! Fire up the grill and enjoy Grilled Red Onion Burgers and an elevated meal!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Mix ground beef, A.1., mustard and garlic just until blended; shape into 4 (1/2-inch-thick) patties.
- Place meat patties and onion slices on grill grate. Grill 5 to 6 min. on each side or until burgers are done (160°F) and onions are tender. Remove onions from grill. Top burgers with Singles pieces; grill 1 min. or until melted. Meanwhile, toast cut sides of buns on grill.
- Spread buns with mayo; fill with lettuce, tomatoes, cheeseburgers and onions.
Nutrition Facts : Calories 550, Fat 29 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 850 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 5 g, Protein 33 g
GRILLED BURGERS WITH ROQUEFORT MAYONNAISE AND BARBECUED RED ONIONS
Categories Beef Cheese Onion Backyard BBQ Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
- Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops.
GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH
This recipe is from Grilling for Life cookbook by Bobby Flay. Turkey burgers have become the alternative to hamburgers. Ground turkey is a great choice because of its low fat content, but that often means the burgers are dry and bland. Not these! The slightly spicy pickle relish and the cooling avocado mayonnaise infuse the burgers with flavor through and through.
Provided by Crafty Lady 13
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
- Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
- Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
- Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
- Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.
Nutrition Facts : Calories 474.6, Fat 31.3, SaturatedFat 9.7, Cholesterol 142.4, Sodium 692.6, Carbohydrate 8.6, Fiber 2.1, Sugar 3.3, Protein 41.5
GRILLED MONTEREY BURGER MELT WITH RED PEPPERS AND ONIONS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a sweet and spicy ground burger combined with the perfect creamy grilled cheese sandwich. I started making this for my family on the weekends when we wanted more than a turkey sandwich for lunch. It was a great way to combin our favorite grilled cheese and hamburger. I added red peppers and onions to get some veggies into my kids and grilled the rye bread for the perfect sandwich crunch. If I know we have a busy weekend, I will prepare the ground beef, veggies and cheese sauce in the morning and refrigerate until lunch. Then I just reheat everything before assembling the sandwich. It is a real time savor!
Provided by MrsBrooksCooks
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 21
Steps:
- Tear off a 20 inch piece of Reynolds Wrap Foil. Roll into a ball. Clean the grates of an outdoor grill with the tin foil ball. Turn the grill on. While it is preheating, prepare all the other ingredients.
- Saute ground beef, breaking up with a wooden spoon until no longer pink. Cover a small plate with Reynolds Wrap Foil. Put a metal colander on top and drain the grease from the cooked ground beef. Return the meat to the pan. When the drained grease cools completely, wrap in the Reynolds Wrap Foil and discard.
- In a small bowl, combine the chili sauce, worcestershire sauce, steak sauce, red wine vinegar, brown sugar and water. Pour the chili sauce mixture in the ground beef and combine. Cover and set aside until ready to use.
- When the grill is ready, brush both sides of red pepper and onion with oil. Season with salt and pepper.
- Place on grill, skin side down for five minutes. Turn and continue cooking another 5 minutes, or until red pepper is charred and onion has grill marks and is soft. Remove vegetables from grill and wrap in Reynolds Wrap Foil for 15 minutes. When cool enough to handle, remove black char from pepper and cut pepper and onion is long strips. Add to ground beef mixture.
- In a medium sauté pan, melt the butter and cream cheese. Wisk in flour. Slowly add heavy cream and milk. Wisk until the mixture begins to bubble. Remove from heat and stir in Monterey Jack Cheese until melted. Season with nutmeg, if using and a pinch of salt and pepper to taste. Remove from heat, cover and set aside.
- Brush one side of all the rye bread with oil. Put on grill for 2 minutes or until you see grill marks (this can happen very fast depending how hot your grill is so watch it carefully). Remove from grill.
- To assemble sandwiches:.
- Lay slices of rye bread on work surface, grill side down. Spread dijon mustard on the side facing up.
- Divide ground beef evenly on ½ of the bread slices. Pour cheese sauce over ground beef to cover. Top with other piece of bread. Wrap each sandwich in Reynolds Wrap Foil for 10-15 minutes so all the flavors can come together. If you are not serving right away, the sandwiches can be kept warm by returning to a low grill or put on a cookie sheet in a 300 degree oven. Enjoy!
- Cooking Tip.
- Each of the preparation steps can be done earlier in the day to save time. Just wrap each item separately in Reynolds Wrap Foil and refrigerate. Reheat before assembling sandwiches (1 TBL of heavy cream can be added to cheese sauce to thin out if necessary).
Nutrition Facts : Calories 805.8, Fat 44.7, SaturatedFat 22.3, Cholesterol 152.9, Sodium 1544.7, Carbohydrate 57.8, Fiber 7.6, Sugar 13.6, Protein 41.5
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