Korean BBQ Burgers

Yes, one more burger recipe. My coworker and fellow foodie, Musetta, reminded me of this Korean Burger recipe. Another friend, April, originally shared it with me.

Going into fall with colder evenings, I particularly like these and often serve with steamed broccoli using the burger juices to dress the broccoli.

I also make these and freeze individual patties. I often cook them in a cast iron skillet too.

http://www.myrecipes.com/recipe/korean-barbecue-burgers-10000001646413/

Bon appetite!

Burger Madness

I love a great burger. One that's more than salt, pepper and ground beef. I'm also thrifty so instead of buying them premade, I've been making and freezing my own individual beef patties. I also fry mine in a cast iron skillet and serve on a bed of greens. If you BBQ these, you should do it in some type of metal basket since they are chunky and gooey.

• 1 pound lean ground beef (I like grass fed because I think it tastes AND smells better)
• 1 shallot or onion (I like red onions, green onions, and shallots because they can taste sweeter and I think this compliments the beef)
• 1 basket of mushrooms, cut or chopped
• 1/2 - 3/4 cup Gorgonzola cheese
• 2-3 cloves minced/chopped garlic cloves
• Kosher salt & pepper

I use parchment paper to separate the individual patties and place in a plastic bag for freezing. When ready to serve, I pull out a frozen burger and plop into my skillet. No thawing needed, but it does take a bit longer to cook.

Change-up this recipe to suit your tastes. For example, last night I made another batch of burgers and added 1 Tablespoon of Turmeric (an amazing spice for the brain and I don't always want to eat curry), crumbled lite Havarti cheese slices, chopped Italian parsley and seven Sage leafs into my ground beef, red onion, salt and pepper, and mushroom mix.

Bon Appetite!

Sweet Potato & Beet Soup

I know it seems like ages since I last posted a recipe. I've been to London and back. It's good to be home and cooking in my own kitchen although the friends I stayed with are amazing cooks.

I made this soup prior to leaving. It can be served with 0% Greek yogurt for added protein/calcium.

Here's what you'll need for this delicious and colorful soup:

2 sweet potatoes, peeled and chopped into chunks
5 fresh sage leaves, washed
6-7 beets peeled, washed, and cut into chunks
2 cups Magic Mineral Broth
1 carrot peeled, washed and chopped into chunks

Add everything to a stock pot and cook on medium heat for 2 hours. All the root vegetables should be very tender. Cool. Use an emulsifier or blender to puree until smooth. Store and freeze in glass jars.

Yum!

Starburst Tomato Soup

I don't even like tomato soup until I made this. You will need to make the Magic Mineral Veg stock in advance if you don't want to spend a big chunk of time in the kitchen. This soup is relatively fast to whip up once the stock is made. The the Magic stock really does add magic to this tomato soup.

• Assorted tomatoes, enough to pile on a dinner plate, washed and sliced 1/4 thick.
• 1/4 cup Orange Olive Oil or extra virgin olive oil drizzled over a cookie sheet
• 2 leeks, cleaned and sliced

Preheat oven to 425 F. Layer tomato slices and leeks on the cookie sheet and roast for 30-50 minutes. You want tomatoes to look shriveled.

2 Tablespoons minced ginger 

1/4 Meyers or regular lemon juice

2 cups Magic Mineral Broth

salt & pepper to taste

In a soup pot, combine everything including tomatoes. Cook for 20-30 minutes on medium sheet. Cool and blend with a hand puree or blender until smooth.

This soup is a sunny burst of flavor in my mouth - thus it's name :-)