Posts Tagged ‘Grilling’
This week, the #SundaySupper tastemakers are gearing up for Father’s Day, bringing you some of the favorite foods for the special fathers in our lives.
When my husband became a father three and a half years ago, I couldn’t have imagined how much of a natural he’d be. I still remember looking over at him – this big guy – with this teeny baby girl in purple curled up on half of his arm as we’d watch tv in the evening. Typical new parents, we didn’t want to put her down. Every day, he continues to amaze me with how wonderful he is as a father to our two children – playing with them, helping them learn, and teaching them lessons. He has a patience that I’ll never have (and I can only hope that at least one of our children will inherit that from him!).
And so, in honor of this week’s theme, I chose to make two of my hubby’s favorites – burgers and guac. He’s a simple man, and is generally happy with a large, well-cooked burger. I can usually pick out the burger he’ll order when we go out. If there’s one with pineapple or guacamole, that’s usually it. So a few weeks ago, I dug out an old favorite. The chorizo gives this burger a lot of flavor, which pairs well with the subtle guacamole. I used my own guacamole recipe instead of the one in the recipe
You’ll definitely have leftover guac, so feel free to halve the guacamole recipe or have some tortilla chips on hand.
Turkey Chorizo Burgers with Guacamole
Burgers adapted from Fine Cooking
Guacamole by Books n’ Cooks
Makes enough for 5 burgers, with guac leftover
Ingredients for the Burgers:
- 1 lb. lean ground turkey
- 1/2 lb. ground spicy chorizo
- 1/2 tsp. kosher salt
- Burger buns or English Muffins
- tomato & onion slices (optional, for serving)
Ingredients for the Guacamole:
- 3 ripe avocados
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3/4 tsp. garlic powder
- 1 tsp. freshly squeezed lime juice
Make the Burgers: In a large mixing bowl, add turkey, chorizo, and salt. Use clean hands to work the mixture, trying not to over mix. Form into 1-inch thick patties, using a finger to indent middle slightly.
Grill, flipping after 5 minutes, until center registers 165F – about 10 minutes total.
Make the Guacamole: While burgers are cooking, make the guac. Remove flesh from avocados, keeping 1-2 pits on the side. Lightly mash avocado with a fork. Add in salt, pepper, garlic powder, and lime juice. Continue to mash until desired consistency. Return pit(s) to guacamole, to help the guacamole from browning.
Serve burgers on burger buns or English muffins (toasted, if desired), topped with guacamole, tomato, and onion.
Check out more of Dad’s favorites below!
Appetizers & Snacks:
- Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
- Easy Homemade Pretzel Recipe by April Golightly
- Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
- Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
- Dad’s Favorite Blueberry Pancakes by Family Around The Table
- Steak & Egg Breakfast Skillet by Caroline’s Cooking
Condiments & Sauces:
- Apple Crisp by Ninja Baker
- Banana Berry Bread by Desserts Required
- Blackberry Chocolate Chunk Ice Cream by Simple and Savory
- Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
- Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
- Cherry Garcia Bars by Pies and Plots
- Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
- Pineapple Upside Down Cake by Grumpy’s Honeybunch
- Coconut Cream Pie by Hezzi-D’s Books and Cooks
- Tempura Strawberries by Baking Sense
- German Chocolate Brownie Pie by That Skinny Chick Can Bake
- Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
- Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
- Peach Crumble Bars by The Finer Cookie
- Personal Banana Cream Pie by Food Lust People Love
- Strawberry Rhubarb Pie by The Chef Next Door
- Maizena Tamal by Basic N Delicious
- Mom’s Carrot Cake by Jennifer Cooks
- Bacon Patty Melts by Cookin’ Mimi
- BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
- Beef Shepherd’s Pie Casserole by Cooking Chat
- Buffalo Chicken Tacos by Palatable Pastime
- Carolina-Style BBQ Burger by The Redhead Baker
- Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
- Fried Chicken by Tramplingrose
- Grilled Chicken and Beef Stir Fry by The Freshman Cook
- Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
- Italian Sausage and Peppers by Monica’s Table
- Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
- Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
- Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
- Skillet Spaghetti and Meatballs by From Gate to Plate
- Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
- Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
- Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
- Walnut Cauliflower Zucchini Boats by Beauty and the Beets
- Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
- The Ultimate BLT Pasta Salad by Cooking with Carlee
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
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I realize that I post very little main dishes on this blog – a fact that I have been trying to remedy. It’s difficult though – we either eat the dish before I can photograph it or the photos don’t come out to an acceptable standard due to lighting or simply my inexperience. Nevertheless, I am trying.
I’ve made this particular recipe a few times now. The original recipe included a BBQ sauce to serve with it, but neither myself nor my hubby weren’t super impressed it it. It was a little on the sweet side and took away from the wonderful sweet coffee flavor of the rub. If desired, serve with your favorite BBQ sauce, or our personal favorite for pork and preferred accompaniment for this recipe, Saucy Susan, a peach-apricot “sauce” that’s more like a marmalade.
Coffee-Rubbed Pork Tenderloin
Adapted from Primal Grill
Combine the following ingredients to form the rub:
- 3 Tbs. ground coffee
- 1 Tbs. kosher salt
- 1 Tbs. dark brown sugar
- 2 tsp. paprika
- 1 tsp. freshly ground pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 1/2 lb. pork tenderloin, trimmed of fat
- 2 Tbs. olive oil
With clean hands, rub mixture all over pork so that it’s completely covered.
Refrigerate for at least 4 hours.
Cook in the oven or on the grill…
- Line a roasting pan with foil. Cook in a preheated oven set at 400F until pork reaches an internal temperature of 150-160F, 20-30 minutes. Allow to rest 10 minutes before slicing and serving.
- Grill, set off direct heat, rotating occasionally, until pork reaches an internal temperature of 150-160F, 15-20 minutes. Allow to rest 10 minutes before slicing and serving.
Serve with BBQ sauce or Saucy Susan, if desired.
One of the things I enjoy most about summer is that most of the weeknight cooking is relegated to my hubby. I prep the meal – usually some sort of protein and veggie – and he grills it. This gives me an extra few minutes each day to relax or play with the little one (at this point, it’s usually less playing together and more, me chasing after her as she climbs up the stairs or pulls things off pantry shelves).
This recipe is quick and easy for your summer entertaining. Prep the peanut sauce earlier in the day, grill up some shrimp, and serve. There’s only about 15 minutes total prep and cook time, and that’s if you’re cooking the shrimp instead of talking your hubby into it. I’d recommend serving the shrimp hot, but room temperature is fine too.
Shrimp with Spicy Peanut Sauce
Adapted from Fine Cooking No. 96
Serves 6-8 as an appetizer, Yields 1 c. Sauce
- 1 medium limes
- 1/2 c. creamy natural peanut butter
- 2 tsp. Aisan garlic chili paste or sauce, more to taste
- 3 Tbs. chopped fresh mint, more for garnish
- 1 1/2-2 lbs. cooked shrimp (I grilled them with a little olive oil, salt, and pepper)
In a food processor, combine zest from 1 lime, juice from two limes, peanut butter, garlic chili sauce, 3 Tbs. mint, and 1/4 c. cold water. Process until smooth. Taste – add additional chili paste if you’d like a spicier sauce. Add an additional tablespoon or two of water and/or lime juice for a looser consistency.
Serve with cooked shrimp, either hot or at room temperature.