Bacon Burgers with Bacon Onion Balsamic Jam

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Caramelized onions are infused with bacon and balsamic vinegar then spooned on top of a fresh-from-the-grill burger. But don't just whip up a plain burger - mix some chopped bacon into the ground beef prior! The result is a delicious explosion of all things bacon.

In hindsight, I should have posted this recipe last week, in time for the 4th of July cookouts that I'm sure many of us enjoyed, but alas... better late than never! Though I do hope you had a fabulous and safe holiday weekend :) We just returned from a week at the beach so our holiday weekend was low key - just the way I like it!

This burger has been on our menu many times, and previously shared on the blog, but it deserved another shot at the top. If you're a bacon fan, this burger is right up your alley. Between the jam and the bacon mixed into the beef, you can't go wrong. And for those of you that are onions haters like myself? Don't knock it until you try it! I really hate most onions but I LOVE caramelized onions - especially when they are mixed with bacon and balsamic vinegar!

This burger certainly doesn't need any cheese but there's no shame if you melt some over your patty before you pull it from the grill. We love using smoked gouda on this!

Bacon Burgers with Bacon Onion Balsamic Jam
For the jam:
4 slices thick cut bacon, chopped into 1/2 inch pieces
1 large yellow onion, thinly sliced
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/3 cup water
salt and pepper

For the burgers:
2 slices thick cut bacon, finely minced
1.5 lb ground beef (85%)
1/2 teaspoon Worcestershire sauce
salt and pepper

4 slices smoked gouda (optional)
4 hamburger buns, split
butter, for toasting

First, make the jam. In a large skillet over medium heat, cook the chopped bacon until lightly browned but not yet crispy, about 8 minutes. Remove to a paper towel lined plate with a slotted spoon. Drain all but 2-3 tablespoons of bacon grease from the skillet. Add the sliced onion to the skillet, season with salt and pepper, cover the pan and cook 2 minutes. Uncover, add a splash of water, and, using a wooden spoon, scrape the browned bits from the bottom of the pan. Cover and cook, stirring occasionally, until the onions are soft and beginning to brown, abut 10 minutes.

Add the vinegar, mustard, and water and stir to combine. Add the chopped cooked bacon and bring the mixture to a simmer. Simmer uncovered until the mixture is thickened and most of the liquid is absorbed, about 2-4 minutes. Transfer the jam to a bowl and let cool slightly.

To make the burgers, combine the minced bacon, beef, Worcestershire, salt, and pepper in a bowl. Mix well. Divide into 4 equal portions and form into patties about 1 inch thick.

Heat a grill to medium-high heat. Grill to desired doneness, about 4-5 minutes per side depending on preference and grill temperature. When the burgers are almost finished cooking, top with the cheese. Lightly butter each bun and toast on the grill, about 1 minute. Assemble the burgers on the toasted buns and top with the onion jam.

Source: slightly adapted from Fine Cooking

Grilled Lamb Kufta Kebabs

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Incredibly flavorful meatballs are skewered and grilled for an easy, Middle Eastern inspired weeknight dinner.

We had a Middle Eastern week awhile back and these meatballs were one of our favorites! The mix of lamb and beef offer huge flavor on it's own but mixing the meat with spices takes it to another level. They are easily skewered and grilled so the cleanup is minimal (just 1 mixing bowl!) and the meatballs have a smoky, fresh from the grill flavor. If the weather is poor, you could always use your grill pan instead.

One night we served these skewers alongside this charred eggplant with chermoula and a few nights later, sliced and stuffed them into pita pockets topped with a creamy feta sauce that I hope to share later this week. They would also be amazing on a big Greek salad or placed on toothpicks for an easy appetizer!

If you aren't a big lamb fan, try subbing in all beef! It'll still be flavorful and fantastic.

Grilled Lamb Kufta Kebabs

1/2 cup finely chopped onion

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

1 teaspoon grated lemon rind

1 teaspoon ground cumin

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

12 ounces ground lamb

12 ounces 90% lean ground sirloin

Combine first 8 ingredients in a large bowl. Add the lamb and sirloin and combine gently. Shape the mixture into 18 meatballs then thread them onto about 6 skewers. 

Heat your grill to medium-high heat and lightly grease the grates. Add the skewers and grill 8-9 minutes, or until done, turning occasionally.

Source: adapted from Cooking Light April 2016

Charred Eggplant with Chermoula

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Quick charred eggplant slices are topped with a complex, bright, and flavorful sauce. The perfect side dish for your spring grilling, or paired with your favorite kebab recipe!

I don't use eggplant much, and for that reason, I'm not overly comfortable with it. I wasn't even sure this recipe would be a winner, though I knew the sauce sounded right up our alley.

Thankfully, the eggplant was easy to cook and tasted amazing with the sauce! The char on the eggplant gives great flavor and the sauce takes it over the top. It's bright, fresh, and perfect for spring. Chermoula is a traditionally Moroccan marinade or sauce typically comprised of fresh herbs, spices, and oil. Though chermoula sounds super fancy, it's embarrassingly easy to make thanks to your food processor. You can even whip it up a day or two ahead of time if that makes your meal prep even easier!

Charred Eggplant with Chermoula
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon ground red pepper
2 garlic cloves, coarsely chopped
1 cup cilantro
1 cup flat-leaf parsley
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
cooking spray
2 medium eggplants, trimmed and cut into 1/4 inch-thick slices

Add the cumin, coriander, rind, salt, paprika, red pepper, garlic, cilantro, parsley, and lemon juice to the bowl of a food processor. Pulse until finely chopped, scraping the sides of the bowl as needed. With the processor on low, slowly drizzle in the olive oil and process until just blended.

Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Add a layer of eggplant slices to the pan and cook 3-5 minutes per side, or until tender and slightly charred. Remove to a platter and repeat the process with the remaining slices.

Drizzle the prepared sauce over the eggplant and serve.

Source: adapted from Cooking Light April 2016

Grilled Chicken with Creamy Lemon Goat Cheese Orzo

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This tangy orzo is super creamy, thanks to the Greek yogurt and goat cheese. When paired with flavorful grilled chicken and fresh herbs, it's perfect for a healthy spring dinner!

If you love goat cheese, you will love this dish! Goat cheese is creamy, tangy, relatively low calorie and perfect paired with orzo pasta. A little goes a long way; those 2 ounces provide a ton of flavor!

We loved this dinner, especially since it was easy and weeknight friendly. However, if you aren't a fan of tangy food (or goat cheese) you may not love it. For the rest of us, it's the perfect weeknight dinner!

Grilled Chicken with Creamy Lemon Goat Cheese Orzo

1/4 cup plain Greek yogurt, room temp

1 tablespoon olive oil, divided

1 large garlic clove, minced

1 tablespoon fresh lemon juice + zest of 1 lemon

1 cup orzo

1 lb boneless/skinless chicken breasts

2 ounces finely crumbled goat cheese, room temp

4 tablespoons chopped fresh herbs, such as basil and thyme

salt and freshly ground pepper

Bring a large pot of water to a boil and preheat a grill to medium heat.

In a medium bowl, whisk together the yogurt, 2 teaspoons oil, garlic, lemon juice, and 1/2 teaspoon each salt and pepper. Set aside.

Add the orzo to the boiling water and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking water. 

Rub the chicken with 1 teaspoon oil and sprinkle with salt and pepper. Grill until well marked and cooked through, about 10-12 minutes a side. Transfer to a cutting board and let rest.

Meanwhile, stir the drained orzo into the reserved yogurt mixture along with the goat cheese, 3 tablespoons of fresh herbs, and at least 3/4 cup pasta water until well combined. Add more pasta water if needed to achieve preferred creaminess. Transfer the orzo to a serving platter.

Thinly slice the chicken and arrange on top of the orzo. Sprinkle with lemon zest and remaining 1 tablespoons herbs. 

Source: adapted from Food Network

Chicken Fajitas

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An easy, no fail recipe for proper Texas fajitas! A quick marinade results in a weeknight friendly AND family pleasing meal!

Awhile back, I had the joy of having not one but two friends hand deliver me fresh flour tortillas, straight from Texas. We were in heaven! I lamented the lack of good tortillas awhile back. It's a serious problem :)

Now with this load of fresh tortillas, I got to menu planning a TexMexPalooza of meals for the coming days. And what is more Tex Mex than good ol' chicken fajitas? When ordered at a restaurant, they come out on these sizzling hot plates that fill the restaurant with this drool-worthy aroma. I haven't mastered that at home yet but I didn't hear any complaints coming from my other half when I served up a plate of these, straight off the grill.

There are a lot of fajita recipes out there but I'd argue that this is one of the best marinades I've tried. And it couldn't be easier! It only needs to marinate an hour or two which helps those of us who forget to thaw the chicken in time to marinade it before work.

Don't have a grill? See the note below for stove-top instructions. 

Chicken Fajitas

1/4 cup lime juice

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

6 cloves garlic

1 teaspoon ground cumin

4 dried chiles de arbol, stems removed

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 pounds boneless skinless chicken breasts or thighs

2 bell peppers, seeded and halved

1 yellow onion, quartered

flour tortillas, fajita size

toppings: salsa, guacamole, sour cream, and shredded cheddar cheese

In a food processor, combine the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, and chiles de arbol. Blend until smooth and add the salt and pepper. Place the chicken in a gallon sized resealable bag and pour the marinade over top. Seal and refrigerate for 1-2 hours.

Preheat the grill to medium-high heat. Drain the chicken from the marinade and discard. Grill the chicken until cooked through, about 7 minutes per side. Grill the onion and peppers until tender, turning often, about 10 minutes for the peppers and 15 minutes for the onion.*don't have a grill? see note below*

Transfer the grilled chicken and vegetables to a large cutting board and let rest for 10 minutes. Slice the onion and peppers into thin slices. Slice the chicken crosswise into strips.

Warm the tortillas and serve with salsa, guacamole, sour cream, and shredded cheese.

*If not using grill: Heat 1 tablespoon vegetable oil over medium heat in a large heavy skillet. Add the chicken and cook, covered, for 5 minutes per side, or until cooked through. Remove and allow to rest for 10 minutes. Meanwhile, slice the onion and peppers into thin slices. Heat another tablespoon of oil and add the sliced peppers and onion. Cook until tender and soft, around 7-10 minutes.    

Source: adapted from The Homesick Texan's Family Table