Posts Tagged ‘BBQ’

Grilled Portobello Burgers with Garlic Mayo

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.

Makes: 4 burgers
Preparation time: 30 minutes
Cook time: 15 minutes

Ingredients:

Marinade
2 teaspoons chili powder
1 teaspoon dark or light brown sugar
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1/3 cup extra virgin olive oil

Burgers
4 portobello mushrooms, stems and gills removed
1/3 cup mayonnaise
1 teaspoon chopped chives
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
1 small red onion, sliced (keep rings intact)
4 buns
4 lettuce leaves
Olive oil for grilling

Directions

Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

Preheat grill to high heat.

To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.

Mushroom Burger Topped with Brie, Zesty Relish & Deep Fried Sweet Pickles

Finely chopped mushrooms blend seamlessly with the lean beef & pork in this juicy burger. Smothered with creamy brie and Zesty Onion Relish, the deep fried sweet pickles are like the cherry-on-top of this great tasting burger!

Burgers
Ingredients
1 lb. fresh crimini mushrooms, finely chopped and cooked
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 tsp dehydrated minced garlic
1/2 tsp cumin
1/2 tsp dehydrated minced onion
1/2 tsp dried oregano
1/4 tsp hot red pepper flakes
3 slices of brie
1 heaping spoonful of Bick’s Zesty Onion Relish
3-5 slices of deep fried sweet pickles to top

Directions
1. In a food processor, finely chop mushrooms.
2. In a large non-stick pan over medium-high heat, cook chopped mushrooms until most of the moisture has been evaporated, approximately 6-8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine cooled mushrooms, beef, pork and spices. Using your hand mix until incorporated.
4. Form into patties. Place on parchment lined baking tray and chill in refrigerator for 30-45 minutes.
5. Cook either on the barbecue or on the stove-top until internal temperature reaches 160 degrees fahrenheit.
6. Turn off BBQ and place brie on patties. Keep warm until brie starts to melt. Remove from grill.
7. Place burger patty on buns and top with relish. Place deep fried sweet pickles on top and using a skewer, secure them in place. Serve hot!

Deep Fried Pickles
Ingredients
Canola Oil
1 cup of Bick’s Yum Yum Sweet Pickles
Flour
Egg
Breadcrumbs

Directions
1. Heat oil in medium sized pot to 375°F.
2. In three shallow bowls place flour, beaten egg, and breadcrumbs.
3. Dip each sweet pickle into flour mixture, then into egg, then coat pickle with bread crumbs.
4. After all pickles have been breaded, begin to fry in batches. Fry in hot oil for 3-4 minutes, turning once, or until deep golden brown. Remove pickles and place on paper towel to drain.

Grilled Steak Mushroom and Onion Kebabs

Yield: 12 Kebabs
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes

Ingredients:

6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
kosher salt
pepper
1 tablespoon minced fresh rosemary
18 ounces steak – cut into 24 cubes
8 ounces baby bella mushrooms – halved
1 large Vidalia onion – sliced into 12 wedges

Directions:

Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.

Add steak to bowl, mix to coat. Cover with plastic wrap and transfer to refrigerator to marinate for a minimum of 1 hour.

Soak 12 skewers in water.

To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.

Heat a non-stick grill pan over medium – high heat. Add skewers (careful not to crowd the pan, do this in batches).

Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.

Transfer to serving plate. Garnish with fresh rosemary if desired.