This my idea of a surf-n-turf burger.
In August of every year Texans celebrate the Hatch chili harvest in New Mexico.
This moist and tasty burger incorporates ingredients linked to improving health and quality of life.
Inspired by the tastes and aromas of California, this simple yet elegant burger pairs well with red or white wine.
New Mexican foods and flavors blend together to make a mildly spiced, flavorful, moist burger that is served on a whole wheat tortilla.
Take a trip to the mediterranean with the italian flavors that permeate this burger.
Today we go down south of the border to bring back the classic tastes of Mexico and “grill ‘em”! Almost like eating a taco, but better!
This recipe includes 25 ingredients of which 9 are repeat ingredients. The actual total, not counting repeats, meets the 16 maximum ingredients.
This is a healthful and tasty alternative to a beef burger. It is very satisfying and leaves you with a full stomach but not a heavy feeling.
This recipe was inspired by one of my favorite appetizers, which I often turn into a meal, bruschetta.
A tender beef & veal burger topped with sautéed chanterelle mushrooms, crumbled bacon, and endive served on a grilled French baguette with Dijon aioli.
I have been a vegetarian for 22 years and happily married to a meat-eater for 15 years, with two children with eating preferences somewhere in the middle.
In creating this burger, I looked to one of New Englands's classic chowders for inspiration.
This burger was created to highlight the best of seasonal fresh produce and the bright, clean flavors of citrus and herbs.
This recipe is inspired by my love of fresh cilantro and lime juice. I have used this pesto as a topping for everything from chicken to vegetables and it always draws rave reviews.
A juicy sirloin loaded with ripe Roma tomatoes, grilled onions and united with a tangy roasted garlic-feta spread and topped with crispy spiced zucchini fries.
This is a simple & great alternative to the everyday burger. Serve it any day or for special occasions and watch your family & guests enjoy the combination of flavors.
I created this recipe after vacationing in the Outer Banks, NC this summer. Blue crabs are very abundant and when we went down there the crabs were "molting" or shedding their shell.