Greek-Style Biftekia Burger

Everybody knows that summer is grilling season.

In my house, I am not the griller.  I'm the one shaping the burger patties, marinating the chicken, and assembling all of the sides.  I have a small arsenal of seasonings I like to use for burgers and other grilled meats, but this summer, I'm trying to expand that.  

My curiosity was peaked when we recently took a weekend trip to Atlantic City.  I'm a huge Hard Rock Cafe fan, and I love collecting hurricane glasses for the bar in our entertainment room at home.  While we were there, the company was promoting a burger menu inspired by different cultural cuisines.  It really spoke to me as someone who loves grilling, but wants to spice up their menu with some different flavors from around the world. 

So, naturally, I started doing some research.

My first experiment is this Greek-inspired patty called Biftekia.  To me, it seems very reminiscent of a traditional meatloaf recipe, formed into individual patties.  I cooked these "plain" first, to make them as traditional as possible.  Then, I tried them with a slice of feta warmed over the top, similar to the way you would melt a slice of american cheese over a typical hamburger patty.  The feta added a lot of flavor and made this feel way more "Greek".  These would probably be really good with the feta stuffed inside the patty, too!

After making traditional Biftekia, I wanted to make a Greek-inspired burger.  I took the flavors of Greece and put them on a traditional Biftekia patty and slapped it all between two toasted hamburger buns.

If you're like me, and you've never been to Greece, this burger will make you long for a Mediterranean getaway!

Biftekia

2 tbsp. olive oil

1 small onion, diced

2 tbsp. minced garlic

1 lb. ground beef

1/4 cup bread crumbs

1 egg

2 tbsp. parsley

1 tsp. dried oregano

Suggested Toppings:

Hamburger rolls

Slices of Feta cheese

Lettuce or arugula 

Tomato slices

Cucumber slices

Diced kalamata olives

Tzatziki

Saute onions in olive oil in a small skillet over medium heat until fragrant and translucent, about 5 minutes.

Add garlic and cook an additional minute.  Remove from heat.

Combine all of the ingredients in a large bowl. 

Form 4-6 equal-sized patties from the meat mixture.

Cook over a grill until well-done.  These should not be pink in the center.

Top with a slice of feta while grilling to let it melt if desired.  Toast hamburger buns on grill by placing them cut-side-down on grill and letting this brown slightly before removing from heat.

Place Biftekia patty between two hamburger buns.  Garnish with toppings of your choice.  

Biftekia

Everybody knows that summer is grilling season.

In my house, I am not the griller.  I'm the one shaping the burger patties, marinating the chicken, and assembling all of the sides.  I have a small arsenal of seasonings I like to use for burgers and other grilled meats, but this summer, I'm trying to expand that.  

My curiosity was peaked when we recently took a weekend trip to Atlantic City.  I'm a huge Hard Rock Cafe fan, and I love collecting hurricane glasses for the bar in our entertainment room at home.  While we were there, the company was promoting a burger menu inspired by different cultural cuisines.  It really spoke to me as someone who loves grilling, but wants to spice up their menu with some different flavors from around the world. 

So, naturally, I started doing some research.

My first experiment is this Greek-inspired patty called Biftekia.  To me, it seems very reminiscent of a traditional meatloaf recipe, formed into individual patties.  I cooked these "plain" first, to make them as traditional as possible.  Then, I tried them with a slice of feta warmed over the top, similar to the way you would melt a slice of american cheese over a typical hamburger patty.  The feta added a lot of flavor and made this feel way more "Greek".  These would probably be really good with the feta stuffed inside the patty, too!

I'm excited to spend the rest of the summer season trying more variations on hamburger patties that add a cool cultural twist to my summer grilling menu!

Biftekia

2 tbsp. olive oil

1 small onion, diced

2 tbsp. minced garlic

1 lb. ground beef

1/4 cup bread crumbs

1 egg

2 tbsp. parsley

1 tsp. dried oregano

Slices of feta, if desired (optional)

Saute onions in olive oil in a small skillet over medium heat until fragrant and translucent, about 5 minutes.

Add garlic and cook an additional minute.  Remove from heat.

Combine all of the ingredients in a large bowl. 

Form 4-6 equal-sized patties from the meat mixture.

Cook over a grill until well-done.  These should not be pink in the center.

Top with a slice of feta while grilling to let it melt if desired.

Funghi Porcini al Dragoncello (Mushrooms with Tarragon Sauce)

I want to go to Italy.

I've recently been scouring through ideas about things I want to do after I graduate next spring.  I love going on cruises, so I'm considering an extended trip sailing through the Mediterranean.  Of all the places in the world, that's pretty much the one place I really want to see.

I make a lot of Italian food, but I have to admit, I really American-ize my multi-cultural meals.  Sometimes, I like to scour the internet for a real, authentic dish.

I found this recipe porcini mushrooms sauteed with lemon juice and tarragon.  The recipe was pretty simple, so of course, I had to complicate it by making a whole batch of Dragoncello Sauce and using that.  But, since I love the flavor of terragon and this sauce, I enjoy using it on these mushrooms for my own spin on an authentic Italian side dish.

I can't wait to try this out in Italy someday and see how my recipe measures up!










Funghi Porcini al Dragoncello

8 porcini mushrooms

Dragoncello Sauce

1 tbsp red wine vinegar
2 tbsp finely diced terragon
1 tbsp minced garlic
2 tsp. lemon juice
Salt & Pepper to taste
1-2 tbsp olive oil

 

Toss mushrooms in a dry skillet over medium heat.  Let the moisture cook out of the mushrooms for about 20-30 minutes, stirring occasionally.

Combine vinegar, terragon, garlic, lemon juice and seasoning in a bowl.  

 

Add the dragoncello sauce to the pan and cook an additional 5-10 minutes.

Eggplant Parmesan Stuffed Eggplant

I was a vegan once.  For, maybe, 15 minutes.

I told my family I was going vegan one random afternoon, and I think that by dinnertime, I had given up.

I was only about 16 at the time, and I didn't really have a serious grasp on why I made most of my daily decisions.  I don't think it was a moral decision as much as I just wanted to will myself to eat more vegetables.

Nowadays, I eat meat at pretty much every meal.  It's one of my favorite food groups and my favorite form of protein.  But, I'm trying to eat better and experiment with more vegetables, including adding some vegetarian meals to my rotation.

I think that making veggie boats is creative and incredible beautiful when you're trying to be thoughtful of the final presentation.  It looks interesting while still maintaining  all the delicious flavor of a traditional meal.  This eggplant parmesan is definitely flavored the way you would expect, but it's kicked up a notch by the impressive presentation.

I made this two ways because I wanted to try it full-vegetarian, but I know that people in my family would prefer a meaty version, so I did one eggplant boat with marinara sauce, and one boat with a meat-laden bolognese.  You could do either depending on your preference.

If you want to create a stunning dinner display for your family, this is a super interesting way to serve a delicious meal of eggplant parmesan!

Eggplant Parmesan Stuffed Eggplant

1 medium-sized eggplant, halved

1 lb. spaghetti

2 cups marinara sauce (or Bolognese)

Salt & Pepper to taste

1 cup shredded mozzarella cheese

1/3 cup Parmesan cheese

 

Preheat oven 450F.

 

Scoop out the middle of the eggplant halves, leaving about 1/2" border to keep the eggplant skin firm.

 

Drizzle olive oil over the inside of the eggplant.  Season with salt and pepper.  Place face down on a baking sheet and cook for 15-20 minutes. 

 

In a pot, cook spaghetti according to package instructions and drain. 

 

Cut the "meat" of the eggplant into small pieces.  Saute eggplant in olive oil over medium heat for 8-10 minutes, or until soft.  Add the marinara or bolognese and cook for 10-15 minutes.

 

Combine sauce with spaghetti and pour noodles into cooked eggplant shells.  Top with the mozzarella and parmesan cheeses.

 

Bake for 20 minutes or until the cheese is melted and golden brown.

Guasacaca

Expanding my horizons.

I recently went to Philadelphia, PA.  While I was there, I went out to a restaurant with guasacaca on the menu.  I read the brief description and was intrigued.  I made a note to look it up when I got home so I could attempt to make it.  Even though I'm not a huge fan of avocados, I do like guacamole so I wanted to try this.

According to my research, this sauce is a Venezuelan condiment used as often there as we might use ketchup in the USA.  In fact, a thinned version of this recipe can often be found in the condiment squeeze bottles of vendor carts in Venezuela.  It's smooth and creamy with what I think is a stronger flavor than guacamole.  I'm really enjoying this sauce on meat like steak and chicken.

Venezuela has never been a place I've been interesting in traveling, but now I'm starting to rethink my vacation plans.  I would love to see what else Venezuelans use this delicious sauce on!

Guasacaca (Guacamole Salsa)

2 Hass avocados

1/2 cup diced green onion

1 green pepper

2 cloves garlic

1 jalapeno, seeded

1 tbsp. lime juice

1/2 cup parsley

1/2 cup cilantro

1/4 cup rice wine vinegar

Salt & Pepper to taste

Combine everything in a food processor and pulse until smooth.  Season to taste.

This sauce will be thick.  You can use water or oil to thin the sauce to your desired consistency.

Philly Cheesesteak Meatloaf

It's so hot out.

I know.  I complain about this all the time.  But, I'm really not someone who deals well with heat.  If I had it my way, every single day would be partly sunny and 60 degrees.  Perfect 'shorts and t-shirt' weather and requiring only the recommended dosage of sunscreen per day compared to the bottle-a-day habit I'm currently needing.  Going outside, for my pale complexion at least, means reapplying every couple hours or after you've sweat through a current layer.  That, and making friends with every shady spot I can find outside.

Ironically, I don't get as bent out of shape about cooking in summertime as I used to.  It used to feel like such a chore.  Now, I feel like writing recipes is the perfect excuse to stay in the air conditioning.  

For instance, this meatloaf.

As a New Yorker, I shouldn't love philly cheesesteaks so much, but I do.  I love them in all sorts of different preparations, especially in this bread-less version (if you don't count the bread crumbs, anyway).

Plus, just as you might have a meat loaf sandwich for leftovers, this could be thrown on a crusty bun the next day for an almost authentic philly cheesesteak!

I suggest following this down with an icy beverage because it's hot out and this kind of hot-weather cooking deserves a cold drink!

Philly Cheesesteak Meatloaf

1 white onion, diced

1/2 cup diced mushrooms

1 green bell pepper, diced

1 tbsp. minced garlic

2 tbsp. vegetable oil

1 lb. ground beef

1/3 cup bread crumbs

1 egg

2 tbsp. worchestershire sauce

1 cup shredded provolone cheese

Salt & Pepper to taste

1/2 cup ketchup

Preheat oven 350F.

In a sauté pan, cook onions, mushrooms and peppers in olive oil over medium heat until soft, about 5-7 minutes.  Add garlic and cook an additional minute.  Remove from heat.

In a large bowl, combine vegetables, ground beef, bread crumbs, egg, worchestershire, cheese and seasoning. 

Place the meat mixture into a greased loaf pan. 

Bake for 30 minutes.

Pour ketchup over the top of the meatloaf mixture and return to the oven for 15 more minutes.

Southwestern Crustless Quiche

My new obsession.

I need healthy breakfasts in my life.  As much as I love breakfast, I rarely have time to make a large, complex meal in the morning.  I wish I could say that I spend my early hours constructing a smoothie full of diverse fruits and vegetables.  Or, that I could plan and execute several courses of brunch material.

Unfortunately, that's not the case.

On busy days, I need to have something on hand to eat that is healthy, but speedy. 

This is why I've developed a brand new obsession with quiche.

And on a side note, does anybody else think the term, quiche, sounds super pretentious?  Like, I think it's delicious, but I almost kind of feel like a snob admitting that I make it and eat it.

I might be the only one who feels like that, but I'm weird like that sometimes.

Anyway, in my house, I eat A LOT of eggs.  Like, a dozen a week, or more.  This quiche recipe lets me use less eggs for a longer stretch of time.  Instead of going through 12 eggs every six days, I go through 6 eggs every eight days.  Plus it's already got some of my favorite vegetables, so it's good for me.  And, it's got cheese because, well, duhh... my life revolves around cheese.

This quiche is delicious and is reminiscent of my favorite way to make omelets - smothered in salsa.  It's a little on the spicy side, but it's a great way to energize myself for the day!








Southwestern Crustless Quiche

1 red onion, diced
2 tbsp olive oil
1/2 red bell pepper, diced
1/4 cup canned diced tomatoes with green chilies
1 cup shredded Mexican blend cheese
6 eggs
Salt & Pepper to taste


In a large pan, saute onions in olive oil over medium heat for about 5 minutes.  Add bell pepper and cook about 10 minutes to soften

Add cheese and stir to melt completely.  Remove from heat and let cool.

Preheat oven 350F.

In a separate bowl, whisk eggs.  Add the pepper onion mixture to the eggs and stir in the tomatoes with chilies.  Season to taste.

Pour into a greased 9" pie pan.

Bake for 45 minutes.