t o m a t o e s & t e q u i l a

Aren't sliders fun? They are just so darn cute! Plus, I am super into hamburgers right now. As a friend and I were saying yesterday, hamburgers are such a great blank canvas for creative flavors.

For these sliders, I went with a recipe for classic burger flavors. Cheddar cheese, bacon, mayo, lettuce and tomato. For a hearty beef flavor, these use ground sirloin. Sometimes the perfect burger is just a simple classic one and these little guys were pretty darn good.

In other news, the hubby and I are headed for our first camping trip this year on Friday, to Crested Butte, Colorado. I can't believe it is the first camping trip of the year. With all the fires in Colorado, the governor instituted a state wide ban on campfires. Since that is my favorite part of camping, we decided to cut back on the camping trips this year. Regardless, I am excited to get up to the mountains and get some much needed rest. Hopefully I get some good pics to share.

BACON AND CHEDDAR SLIDERS RECIPE
(Cooking Light)

3 tbl. minced shallots
1 tsp. Dijon mustard
12 oz. ground sirloin
3/4 tsp. freshly ground black pepper, divided
Cooking spray
2 oz. 2% reduced-fat sharp cheddar cheese, shredded (about 1/2 cup)
8 whole-wheat slider buns
3 tbl. canola mayonnaise 
4 cornichon or other small dill pickles, each cut lengthwise into 4 slices
4 small lettuce leaves, each torn in half
1 small ripe tomato, cut into 8 slices 
3 slices cooked bacon, cut into 1-inch pieces

Preheat grill to medium-high heat.

Gently combine first 3 ingredients and 1/2 teaspoon pepper in a large bowl, being careful not to over mix. Divide beef mixture into 8 equal portions; gently shape each portion into a 1/4-inch-thick patty, taking care not to pack mixture down.

Arrange patties on grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness. Top each patty with about 1 tablespoon cheese during last minute of cooking. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack. Grill for 1 minute or until toasted. Spread about 1 teaspoon mayonnaise on bottom half of each bun; top with 1 patty. Top each slider with 2 pickle slices, 1/2 lettuce leaf, and 1 tomato slice; sprinkle evenly with remaining 1/4 teaspoon pepper. Arrange bacon pieces evenly over tomato. Top with bun tops.

We have had gorgeous weather in Denver for the last week or so. To capitalize on it the hubby and I had a picnic Friday night at a park near our place. We got some cheese, good salami, bread, and pasta salad from Whole Foods and then grabbed a bottle of wine. I think the best picnics are easy. If they are too fussy it sort of takes away from the point that you are eating on the ground outdoors.

To continue the enjoyment of our good weather, we barbequed some delicious turkey burgers stuffed with roasted red peppers and mozzarella cheese on Saturday night. These burgers were delicious, easy and very healthy. I used learn turkey, part-skim mozzarella, and low-fat mayo for the sauce, all on whole wheat buns. This is one of those meals that you don't have to feel guilty about eating and you can really enjoy. The other great thing about this recipe is that it is really a template for all kinds of stuffed burgers. You could stuff the burgers with crumbled bacon and cheddar, olives and feta, shallots and blue cheese...you get the idea.

STUFFED TURKEY BURGER RECIPE
(Ellie Krieger)

1 1/4 lbs. lean ground turkey breast
1/2 c. chopped roasted red peppers
1/2 c. shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper
2 tbl. low-fat or fat-free mayonnaise
2 tbl. jarred pesto
Arugula, spinach or whatever leafy green you like

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Meanwhile, mix mayonnaise and and pesto, set aside. Toast hamburger buns. Spread buns with mayo mixture and top with a small handful of arugula. Place cooked patties on top.

OMG, I'm awesome. I literally think this is the best thing I have ever made and I really want YOU to make it too. I'm not kidding. While eating this I was feeling very proud of myself. Except, I don't really have a recipe for it. Sorry. I'll try to recollect how I made this. These burgers feature ground chuck cooked to perfection and topped with gooey brie, sweet shallots, peppery arugula, and sharp Dijon mustard. The flavors are exceptionally complimentary - you will truly love this burger.

BISTRO BURGERS WITH BRIE AND ARUGULA RECIPE

1 large shallot
1 tbl. olive oil
1/2 lb. ground chuck, 85% lean
1/4 tsp. each dried oregano and rosemary
Dash of beef bouillon
1 tbl. Panko
Brie (as much or as little as you like to go on top of your burger)
Dijon mustard
Arugula
2 Whole wheat hamburger buns

Thinly slice the shallot and saute over low heat in olive oil until caramelized, about 20 minutes. Remove from heat when done and set to the side.

While shallot is cooking, mix beef with oregano, rosemary, bouillon, Panko and add as much salt and pepper as you like. I find that many home cooks do not properly season their beef. Don't be afraid of seasoning with salt and pepper, you would be surprised how much beef needs. I would say about a 1/4 teaspoon each. Form beef into two patties, about 1/4 inch thick.
Cut rind off Brie and cut into 1 inch chunks. Set aside.

Heat a pan over medium high heat, coat with cooking spray. When pan is good and hot, add patties. Don't touch it! Don't press it down! Set it in the pan and walk away!!! Let it cook about 4 minutes and flip. Immediately add the chunks of brie, cover with a lid so the brie melts. When finished, remove from pan and let rest for a few minutes.

Spread Dijon on to toasted buns. Place a small handful of arugula on bun. Add hamburger patty. Top with shallots.