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Salsa Burgers

11 Mar

– 1 lb ground beef (I’ve found that the 85% lean works best)
– 1 1/2 cups salsa of choice
– 1 slice white bread, crumbled
– 1/8 to 1/4 cup milk
– 2 cloves garlic, crushed (the crushed roasted garlic in a jar works well too, 1 tsp)
– 1 tbsp. Worcestershire
– salt and pepper to taste

– Burger buns
– Sliced cheese – american, cheddar, pepper-jack, swiss, etc.
– Condiments – ketchup, mustard, relish, lettuce, tomato, onion, mayo, jalapenos, etc.

Place the ground beef in a large bowl. Add 1/2 cup of salsa. In a separate bowl, mix together the white bread and milk (add gradually so it doesn’t get too “soupy”) until it forms a thick paste. Add to the burger meat. Add garlic, Worcestershire, salt and pepper. Mix all together very thoroughly (by hand works best!) and form into four equal patties (slightly concave, or a bit thinner in the middle than on the edges, they cook better this way).

Heat skillet over medium-high heat – do NOT add patties until skillet is very hot. Quickly sear both sides of the burger patties, about 60 seconds each side, to brown and seal in the juices. Turn heat down to medium. Add remaining one cup of salsa to the pan (or more if you like them “sloppy”!), turn burger patties to coat. Cook, covered, for 3-5 minutes each side (for medium to medium-well burgers).

Place each patty on burger bun, and top with cheese and condiments as desired. I, of course, add jalapeno slices to mine. Mmmm…

Greek Veggie Wrap

28 Jan

One whole tomato, diced and drained (quartered grape tomatoes work well, too)
One whole cucumber, peeled, sliced in half lengthwise, then quartered lengthwise, de-seeded, then chopped
12 black olives, sliced
1 red bell pepper, sliced, de-seeded, and diced
1/2 small red onion, diced
1 rib celery, diced
1 can artichoke hearts, drained and diced (optional)
3 tbsp olive oil
1 tbsp red wine vinegar (balsamic is also good)
1 tbsp oregano
1 tsp garlic powder
salt and pepper to taste

3 oz feta cheese, crumbled
lettuce of choice
Cucumber or ranch dressing

Mix all ingredients in a large bowl except feta, lettuce, and dressing.  Cover and chill for at least one hour before serving.  Wrap ingredients in a flour wrap, flour or corn tortilla**, flat bread, or pita bread.  Top with feta, lettuce and dressing (if desired).

greekpita

Makes a bunch of servings.  It’s also great when tossed with shredded lettuce as a salad. It’s best when eaten within two days of making it.

**For gluten-free, use a corn tortilla.