Leanburgers With Rocket Peppers Recipes

TRIPLE CHEESE GRIDDLE BURGERS WITH CRISPY CHERRY PEPPERS

Steps:

• Place the short rib and steak tip cubes on a baking sheet in a single layer, leaving a 1/2-inch space around each chunk. Freeze the meat until very firm and starting to harden around the edges, but still pliable, 15 to 25 minutes.
• Place half of the meat in a food processor and pulse until coarsely ground, ten to fifteen 1-second pulses, stopping and redistributing the meat around the bowl as necessary to ensure it is evenly ground. Transfer the meat to a baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat cubes. Spread the meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Evenly divide the meat into 12 balls and season aggressively with salt and pepper.
• Heat a cast-iron skillet over high heat. Working in batches, cook the patties. As soon as you put the balls in the skillet, press each one down once with a strong metal spatula into a 1/2-inch patty or until just larger than your bun (size up your bun-to-meat ratios people!). Do not smoosh them again. Cook until the patties are crusty brown on the bottom, 4 to 5 minutes, then flip once and finish the other side while a piece of cheese melts on top, 4 to 5 minutes more. Stack into 3 patties and set aside to rest. Repeat with the remaining patties.
• On a nonstick flat-bottomed pan (preferably square), butter and toast the buns until golden brown, keeping an eye on them so they don't burn, about 5 minutes.
• Build each burger on a bun with 3 patties, Crispy Pickled Cherry Peppers and a schmear of the 18,000 Island Dressing. Serve!
• Heat the oil in a heavy-bottomed pot to 350 degrees F. Combine the rice flour and seasoned salt in a shallow dish. Dredge the wet cherry peppers in the flour mixture and fry in the oil until golden brown, 2 to 3 minutes.
• Mix the mayonnaise, jalapenos, ketchup, mustard and garlic together in a bowl. Season with salt and pepper.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

LEANBURGERS WITH ROCKET & PEPPERS

Steps:

• Tip the couscous into a medium bowl, pour over 75ml/21⁄2fl oz boiling water and leave it for a few minutes to swell and absorb all the water. Add the mince, onion, dried herbs, chives and chilli powder then grind in plenty of salt and pepper. Mix thoroughly then shape into 6 oval burgers - slightly larger than the bread slices.Cover with foil and chill until ready to cook. (Can be made up to 24 hours ahead.)
• Preheat the grill or barbecue then cook the burgers for 5-6 minutes on each side, or more if you like them well cooked.
• Grill or lightly toast the slices of bread and spread with mustard. Top with the peppers, rocket and a burger and serve.

FILL A ROCKET SCIENTIST'S EMPTY STOMACH REUBEN BURGERS

Steps:

• Set grill to medium low (on my grill this is around 300 degrees Fahrenheit)
• Russian Dressing:
• Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.
• Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat and have it get tough.
• Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent them from balling up on the grill.
• Place on the grill approximately 5 minutes per side depending on desired doneness.
• Begin warming the sauerkraut in a separate pan.
• The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.
• Top the burger with cheese in the last 2 minutes of burger cooking time.
• Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of sauerkraut. Cover with remaining bread.
• Serve with coleslaw, applesauce, and a cold beer.

GOATS CHEESE SALAD WITH TOMATOES, PEPPERS AND ROCKET

Steps:

• Heat oven to 200C
• Place peppers and toms on a tray and drizzle with olive oil. Roast for 10 minutes.
• Sprinkle the cheese in the peppers and return to the oven for 5 mins.
• Add the pine nuts and cook for a further 5 minutes
• Arrange the rocket on plates, top with the peppers and tomatoes.

LASAGNA PEPPER BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
• Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
• Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.