Portobello Swiss Cheese Burgers With Caramelized Onions

Ingredients:

PREP TIME: 15 minutes
TOTAL TIME: 29 minutes
SERVINGS: 4

2 tsp olive oil
1 onion, thinly sliced (about 1 c)
1 tsp sugar
1 Tbsp balsamic vinegar
4 portobello mushroom caps (about 3½ to 4 oz each)
⅛ tsp salt
¼ tsp ground black pepper
4 slices reduced-fat Swiss cheese (about 2 oz total)
4 light multigrain English muffins

Directions:

1. PREHEAT the grill.
2. HEAT 1 teaspoon of the oil in a small nonstick skillet over medium-high heat. Add the onion and sugar and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from the heat.
3. COMBINE the vinegar and remaining 1 teaspoon oil in a small bowl. Brush over the mushroom caps and sprinkle with the salt and pepper. Grill, covered, turning occasionally, for 9 to 11 minutes, or until tender. Top each with 1 slice of the cheese and grill for 1 to 2 minutes longer, or until the cheese melts. Transfer to a plate and keep warm.
4. TOAST the English muffins. Place the bottom half of each muffin on a plate and top with 1 portobello cap and ¼ of the onion. Top with the remaining muffin halves.

NUTRITION (per serving) 210 cal, 11 g protein, 31 g carb, 5 g fiber, 6 g fat, 2 g saturated fat, 210 mg sodium

Source: prevention.com

Pork Burgers

Try quick and easy pork burgers if you need to get dinner on the table in a flash. From Asian to jerk to BBQ, these easy pork burgers come together with little fuss.

 

Spanish Pork Burgers

This Spanish-themed burger is boldly flavored with sauteed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

Ingredients:

• 1   tablespoon extra-virgin olive oil
• 3   cups thinly sliced Spanish onion
• 3/4  teaspoon freshly ground pepper, divided
• 1/4  teaspoon salt, divided
• 1   pound lean ground pork
• 1   tablespoon finely chopped Spanish green olives, such as Manzanilla
• 2   teaspoons minced garlic
• 2   teaspoons Pimenton de la Vera , (see Shopping Tip) or Hungarian paprika
• 1/4  cup reduced-fat mayonnaise
• 2   teaspoons freshly grated lemon zest
• 1   tablespoon lemon juice
•  saffron, (see Ingredient Note)
• 1/4  cup shredded Manchego or Monterey Jack cheese
• 4   whole-wheat hamburger buns, toasted
• 2   whole jarred Piquillo peppers, (see Shopping Tip) or jarred pimientos, halved lengthwise

Directions:

 

1. Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.

2. Preheat grill to medium.

3. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.

4. Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.

5. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F , 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more.

6. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.

 

Tips:

1. Shopping Tip: Spain is known for its superb paprika called Pimenton de la Vera, which has a smoky flavor, and for intensely flavored peppers called Piquillos. Look for these specialty ingredients in well-stocked supermarkets, gourmet-food shops or online at spanishtable.com or tienda.com.

2. Ingredient Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Each crocus produces only 3 stigma, requiring over 75,000 flowers for each pound of saffron. Fortunately, a little goes a long way. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.

3. Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

4. MAKE AHEAD TIP: Cover and refrigerate the lemon-saffron mayonnaise (Step 4) for up to 5 days.

Source: bhg

Pizza Burgers

Ingredients:

• 1    egg, lightly beaten
• 1/3 cup canned mushroom stems and pieces, drained and chopped
• 1/4 cup seasoned fine dry bread crumbs
• 2    tablespoons milk

  1    teaspoon dried Italian seasoning, crushed

  1/4 teaspoon salt
• 1    pound lean ground pork
• 8    1/2-inch-thick slices French bread

  1    8 ounce can pizza sauce
• 1/4 cup sliced pitted ripe olives
• 1/4 cup shredded mozzarella cheese (1 ounce)

  Directions:

  1. In a medium bowl, combine egg, mushrooms, bread crumbs, milk, Italian seasoning, and salt. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.

  2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast bread slices on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then bread slices on grill rack over heat. Cover and grill as above.)

  3. For sauce: In a small saucepan, combine pizza sauce and olives; heat through.

  4. Serve burgers between bread slices with sauce and cheese. Makes 4 servings.