Sunday, March 8, 2009

Ham Burgers and salad.

These are a Rachael Ray burger I made. They were good. I think, not my cup of tea. Interesting and new flavors though. I also made this salad to go with. This was my dream salad. Truly fresh tasting and super healthy. Man, I could eat it every day for the rest of my life. Yum.

Ham Burger
Rachael Ray Magzine
  • 1 pound lean ground pork
  • 3/4 pound deli-sliced honey-baked ham, coarsely chopped
  • 2 tablespoons pure maple syrup
  • 1 tablespoon grill seasoning (a palmful)
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoon dry mustard
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Four 1/2-inch-thick slices fresh pineapple
  • 4 kaiser rolls, split and toasted
  • 1 cup pineapple or mango chutney
  • 8 red leaf lettuce leaves
  • 1 red onion, thinly sliced

In a large bowl, combine the pork, ham, maple syrup, grill seasoning, hot sauce and mustard. Form into four patties.

In a large nonstick skillet, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the pineapple slices and cook, turning once, until golden, about 5 minutes; transfer to a plate. In the same skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the patties and cook, turning once, until cooked through, 8-10 minutes total.

Place one patty on each roll bottom and top with some chutney, lettuce, a pineapple slice, onion and a roll top.Pinto Bean Salsa Salad

Food Network Kitchens


  • 1 small clove garlic
  • 1 1/2 limes, juiced (about 3 tablespoons)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup extra-virgin olive oil
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 1/3 cups fresh corn kernels (from about 2 ears)
  • 1 orange or yellow bell pepper, seeded and diced
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 small Hass avocado, halved, seeded and diced
  • 1/4 cup chopped fresh cilantro, leaves and stems


Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

No comments:

Post a Comment