This is an awesome recipe. I made it in the summer while the BBQ was not under a ton of snow. But this week, I am going to try it in the oven. I asssume it will be just as good, minus the grill marks on the dough. I had never put dough on the BBQ before, and after mustering up the courage I did it, and it was not scary at all, and it actually came out pretty good. My advice is to oil the grill well, and don’t push down too hard on the dough while on the bbq, it will cause some of it to squeeze through the grates, and makes for a bumpy pizza.
This recipe also provides my new favorite home made taco seasoning mix. I used to use one from all recipes, which is good too, but this one is yummier! I use it for regular ground beef, turkey, or chicken tacos as well.
I use home made pizza dough, prepared in the bread maker, but store bought would work fine, or I would bet so would pocket-less pita!
This recipe is from the Food Network Magazine.
This recipe is from Chatelaine, and when I saw the name I couldn’t resist. Plus it requires no marinating, and that’s good when you are starting dinner at the last minute. Notice the burn or “grill” marks. That’s my nemesis. I just cant’ seem to bbq with flare ups!
Turkish Grilled Chicken
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) cumin
11/2 tsp (7 mL) each paprika and cinnamon
1 tsp (5 mL) coarse salt
3/4 tsp (4 mL) turmeric
12 chicken drumsticks
- Oil grill. Heat barbecue to medium. In a bowl, stir oil with seasonings.
- Rub with spice mix.
- Grill until chicken is firm when pressed or an instant-read reaches 170F (77C), 15 to 25 more min.
This one is from epicurious…. it was awesome! It reminded me of Bonnie Stern’s Charmoula Chicken, but it was in a burger form. My only complaint was that the burgers kind of fell apart on the grill, I was wondering if that would happen, since it had no egg in it, and I was right. But I was able to salvage them, before they fell through the grates!
Grilled Turkey Burger
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices cheddar cheese or Monterey Jack cheese
4 hamburger buns
Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in mortar with pestle.
Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper.
Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger.
Prepare barbecue (medium-high heat). Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
Grill turkey burgers 5 minutes. Turn over; grill until cooked through, about 4 minutes. Top each burger with cheese and grill until meat is cooked through and cheese melts, about 1 minute longer. Place burger on bun , top with grilled pepper and red onion slices and a dollop of aioli. Serve and enjoy!
Ok, we are back from vacation, and time to share a recipe.
This is a staple recipe in my house during the summer BBQ season. I say it’s homemade but many of the ingredients are prepared. I make my own chili sauce, but one day I may make my own ketchup too, not sure I would commit to soy sauce, I have no idea where to even start. This recipe makes more than what is required for one dinner, so feel free to halve it. Or it can sit in the fridge for a week of two.
The recipe is from Epicurious.
Homemade BBQ Sauce
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup bottled chili sauce
1/2 cup bottled hickory-flavor barbecue sauce
1/2 cup (packed) golden brown sugar
6 tbsp fresh lemon juice
3 garlic cloves, crushed
2 tsp onion powder
1 tsp hot pepper sauce
1/2 tsp dry mustard
I think I have the perfect everyday burger. This is the pantry staples, no non-sense burger that can also be a meatball. It’s simple, the kids love it, and thanks to Lisa, I have a freezer full of them for BBQ emergencies. I bought a package of ground beef at Costco and made a bunch and froze them. Why haven’t I thought of this before??? Such a smart idea. This recipe can easily be doubled, tripled or quadrupled.
If you make them as meatballs, you can freeze them once cooked for simple weekday lunches.
Dilek’s Ultimate Burger/Meatball Recipe
- 1 lb medium ground beef
- one small onion grated
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 cup bread crumbs
- 1 egg
- 1/4 tsp salt and pepper
- Mix all of the above in a bowl, try not to overmix, apparently it makes for tough burgers.
- Shape into four burgers or make into golf ball sized meatballs
- Grill on BBQ
- If making as meatballs, they can be cooked in the oven at 400F for about 15min.
see so simple.