30-MINUTE BURGER RECIPE BY TASTY
Here's what you need: water, apple cider vinegar, kosher salt, sugar, whole black peppercorns, coriander seeds, small red onion, mayonnaise, ketchup, pickle, garlic, white wine vinegar, ground beef, kosher salt, freshly ground black pepper, grapeseed oil, cheddar cheese, sesame buns, tomato, bibb lettuce, french fry
Provided by Matt Ciampa
Categories Lunch
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the pickled red onions: In a small pot, combine the water, apple cider vinegar, salt, sugar, peppercorns, and coriander seeds, and bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Turn off the heat and add the sliced onion, making sure they are fully submerged. Let cool to room temperature for 30 minutes before serving.
- Make the Thousand Island Dressing: In a medium bowl, whisk together the mayonnaise, ketchup, pickles, garlic, and vinegar.
- In a large bowl, season the ground beef generously with salt and pepper. Use your hands to mix until evenly combined.
- Divide the beef into 4 8-ounce portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
- Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the burger patties and cook for 3-4 minutes, without disturbing, until browned.
- Use a spatula to flip the burgers over and place a slice of cheddar on each one. Cook for another 3-4 minutes, until the burgers are cooked through and cheese has melted.
- Place on sesame buns and top with the pickled red onions, Thousand Island Dressing, tomato, and lettuce. Serve with French fries.
- Enjoy!
Nutrition Facts : Calories 1247 calories, Carbohydrate 52 grams, Fat 79 grams, Fiber 2 grams, Protein 71 grams, Sugar 14 grams
GOLDEN CHICKEN SANDWICH AS MADE BY CHEF KUNIKO YAGI RECIPE BY TASTY
Chef Kuniko Yagi of Pikunico, a Japanese fried chicken restaurant in Los Angeles, shares the recipe for what she calls "the best sandwich ever." Layered with fresh ingredients and boneless, crispy, gluten-free chicken thighs, this sandwich is worth the extra effort to pull together. Serve it with her sesame cole slaw!
Provided by Betsy Carter
Categories Dinner
Time 45m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Marinate the chicken: In a medium bowl, whisk together the ginger, garlic, tamari, ½ teaspoon Japanese seasoning salt, egg, and potato starch. Add the chicken thighs and turn to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 15 minutes.
- Fill a medium pot halfway with rice bran oil and heat over medium heat until it reaches 375°F (190°C).
- Add the gluten-free flour and remaining 2 teaspoons of seasoning salt to a shallow dish and whisk to combine.
- Coat the marinated chicken thighs in the flour mixture.
- Fry the chicken thighs, one at a time, in the hot oil for 6-7 minutes, until golden brown and the internal temperature reaches 165°F (75°C). Remove from oil and let drain on a wire rack.
- In a small bowl, mix together the miso and honey.
- Spread the miso jam over the bottoms of the toasted hot dog buns. Lay the pickled daikon and jalapeño slices over the miso jam, then place the chicken karaage on top. Spread the mayonnaise over the top bun and place the watercress on top. Arrange the alfalfa sprouts over the chicken and drizzle with the olive oil and lemon juice.
- Close the sandwich and secure each side with a wooden skewer. Cut in half, then serve alongside the cole slaw.
- Enjoy!
KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY
Can't get enough of BTS? Try one of Suga's favorite foods: Korean grilled pork belly (samgyeopsal). It's simple, quick, and packed with flavor. Try a bite with a slice of garlic, jalapeño, and the ssamjang dipping sauce; it's delicious!
Provided by Jasmine Pak
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
- Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
- Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
- Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 3 grams, Fat 69 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
HERBY STREET DOG SANDWICH RECIPE BY TASTY
In order to prove that a hot dog is a sandwich, this recipe combines all of the components of a sandwich in hot dog form. Top a butterflied hot dog with cucumber herb salad, caramelized onions, pickled red chiles, Dijonnaise, and sweet ketchup and serve across split Hawaiian rolls.
Provided by Aleya Zenieris
Categories Dinner
Time 1h5m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Make the caramelized onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and reduce the heat to low. Allow to caramelize, stirring frequently, for 30 minutes, or until deep in color. Remove the pot from the heat.
- Make the quick-pickled Fresno chiles: In a small bowl, mix together the sugar and apple cider vinegar. Add the Fresno chiles, then set aside until ready to serve.
- Make the cucumber-herb salad: In a medium bowl, toss together the cucumber, dill, parsley, oregano, mint, spring onion, olive oil, and lemon juice. Season with salt and pepper to taste.
- Make the Sriracha ketchup: In a small bowl, stir together the agave, Sriracha, and ketchup.
- Make the Dijonnaise: In a small bowl, stir together the lemon juice, Dijon, and mayonnaise. Season with salt and pepper to taste.
- Make the hot dogs: Preheat the broiler to high.
- Heat a grill pan over medium heat and grease with nonstick spray. When the pan is hot, add the butterflied hot dogs, flat-side down. Place a grill weight (or a few plates) on top to keep them flat. Cook until beginning to crisp around the edges and grill marks appear, 4-6 minutes.
- Carefully cut or tear the Hawaiian rolls into 4 rows of 2-3 rolls each. Split the Hawaiian rolls lengthwise with a bread knife, keeping a long side intact. Brush with the olive oil and place, cut-side up, on a baking sheet.
- Turn the broiler on high, then broil the rolls until golden brown, about 3 minutes.
- Lay a hot dog atop a toasted roll and top with some of the cucumber herb salad, caramelized onions, Sriracha ketchup, and Dijonnaise. Finish with a few pickled chiles. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 35 grams, Fat 46 grams, Fiber 3 grams, Protein 12 grams, Sugar 18 grams
SASHIMI-STYLE CRUNCHY TUNA ROLL RECIPE BY TASTY
Here's what you need: soy sauce, mirin, lemon, lemon, grapefruit, orange, dried bonito flakes, dried kelp, sour cream, lime, lime, garlic, kosher salt, imitation crab, japanese mayonnaise, sriracha sauce, sesame oil, togarashi, kosher salt, freshly ground black pepper, unsalted butter, asparagus, garlic, red quinoa, sashimi grade yellowfin tuna, tobiko, avocado, sushi mat
Provided by Intuit TurboTax Live
Categories Lunch
Time 30m
Yield 1 roll
Number Of Ingredients 28
Steps:
- Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
- Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
- Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
- Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2-3 minutes.
- In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4-5 minutes.
- Assemble the roll: Slice the tuna about ⅛ inch thick.
- Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 9½ x 3½-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about ½ inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
- Trim the ends, then slice the roll crosswise into 8-10 ½-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 1236 calories, Carbohydrate 88 grams, Fat 72 grams, Fiber 20 grams, Protein 76 grams, Sugar 27 grams
IMPOSSIBLE™ KOFTA & VEGGIE KEBABS RECIPE BY TASTY
Here's what you need: Impossible™ Burger, kosher salt, freshly ground black pepper, ground cumin, paprika, chili powder, dried mint, dried oregano, small yellow onion, medium yellow bell pepper, medium bell pepper, medium zucchinis, olive oil, garlic, lemons, kosher salt, full fat greek yogurt, mayonnaise, pita bread rounds, arugula, fresh flat-leaf parsley, fresh mint leaf, cherry tomato, cucumber, red onion, lemon juice, skewers
Provided by Impossible™ Foods
Categories Lunch
Yield 4 servings
Number Of Ingredients 27
Steps:
- In a medium bowl, combine the Impossible™ Burger, salt, black pepper, cumin, paprika, chili powder, mint, oregano, and onion.
- Cut the yellow and red peppers into ¾-inch pieces and the zucchini in half lengthwise, then into ¾-inch-thick moons.
- Assemble the skewers: Thread 3 pieces of bell pepper and zucchini onto a skewer, leaving about 1½ inches of space at the base. Mold 2 tablespoons of the Impossible™ Burger mixture around the skewer about 1½ inches above the vegetables. Add 3 more pieces of vegetable, another portion of beef, and 3 more vegetables. Repeat to build the remaining kebabs (8 total). Place the kebabs on a plate and refrigerate for 1 hour.
- Make the garlic sauce: In a food processor, combine the garlic, lemon juice, and salt. Pulse 5 times, until the garlic is minced. Add the yogurt and mayonnaise, and process until smooth. Refrigerate until ready to use.
- Preheat the grill to 350°F (180°C).
- Drizzle 3 tablespoons of olive oil all over the kebabs. Season the vegetables with salt.
- Place the kebabs on the grill and cook for 5 minutes on each side, or until the "meat" is cooked through and the vegetables are tender. Remove from the grill.
- Meanwhile, brush the remaining 2 tablespoons of olive oil over the pita bread. Grill for 45-60 seconds per side, or until lightly toasted. Remove from the grill and let cool slightly, then cut into triangles.
- To serve, divide the arugula, parsley, mint, tomatoes, cucumber, and pickled red onions among 4 plates. Drizzle with the lemon juice. Place 2 kebabs on each plate and serve immediately with the garlic sauce and grilled pita bread alongside.
- Enjoy!
HERBY MUSHROOM SANDWICH SPREAD
Make and share this Herby Mushroom Sandwich Spread recipe from Food.com.
Provided by Mandy
Categories Spreads
Time 2m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor or blend with an electric beater until smooth.
- Chill for approx 20 mins before serving to allow flavours to combine.
- Spread on bread for a tasty & healthy snack.
GRILLED VEGGIE & BURRATA SANDWICH RECIPE BY TASTY
Here's what you need: olive oil, kosher salt, freshly ground black pepper, orange bell pepper, red bell pepper, zucchini, yellow squash, French's® Creamy Mustard, ciabatta rolls, arugula, fresh basil, lemon, red pepper flake, burrata
Provided by French's
Yield 6 sancwiches
Number Of Ingredients 14
Steps:
- In a large bowl, toss the orange and red bell peppers, zucchini, and yellow squash with 2 tablespoons olive oil, the salt, and black pepper until well-coated.
- Heat the grill (or a grill pan) to medium heat, then grill the vegetables, flipping once, until tender, about 15 minutes. Remove the vegetables from the grill and set aside.
- Slice the ciabatta rolls in half, then spread the French's® Creamy Mustard on both halves.
- Reduce the heat on the grill to medium-low. Place the ciabatta rolls on the grill, cut-side down, and toast for about 3 minutes, until golden brown.
- In a medium bowl, toss together the arugula, basil, lemon juice, and remaining tablespoon of olive oil. Season with salt, black pepper, and red pepper flakes to taste.
- Divided the burrata balls into 6 equal portions.
- Assemble the sandwiches: Top the bottom halves of the ciabatta rolls with the grilled vegetables, burrata, and arugula salad. Drizzle more French's® Creamy Mustard over the cut sides of the top halves of the ciabatta rolls, then place atop the sandwiches to close and secure with toothpicks.
- Serve immediately.
- Enjoy!
FISH TACOS WITH KUMQUAT SALSA RECIPE BY TASTY
Sweet and sour kumquats add a funky note to this salsa that pairs wonderfully with the quick and easy pan-seared halibut. Build into tacos, or make burrito bowls!
Provided by Talia Goldstein
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
- Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
- Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
- In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
- Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
- Enjoy!
- RECIPE BY: Talia Goldstein
Nutrition Facts : Calories 786 calories, Carbohydrate 105 grams, Fat 24 grams, Fiber 16 grams, Protein 41 grams, Sugar 14 grams
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