I have been craving a big juicy burger like crazy lately! And when Eric showed me this recipe from Men’s Health Magazine…I knew we had to give the healthy burgers a go.
Sundays are the perfect grilling day in our family. We use an old fossil of a Weber charcoal grill (I gave it to Eric for his birthday the first year we were married), natural charcoal, and absolutely no lighter fluid or chemical starter. Which takes a bit longer…but the taste is well worth it!
I started by mixing up my burger ingredients…
I deviated a tad from the recipe…I used 1/2 cup of cheese, instead of 2 tablespoons…which seems hardly worth the effort. In my humble opinion.
My least favorite part…
Have I mentioned that I HATE touching raw meat?
Four gorgeous organic beef patties…
The spinach came straight from our garden. LOVE it!
Cover burgers and place in the fridge until ready to grill. Mine ended up being in there for about three hours.
Next, it is on to the Secret Burger Sauce, adapted from this recipe. I am telling you people...allrecipes.com is the bomb! (Do people even say that anymore??? Probably not…haha!)
Mix all of the ingredients in a bowl, and let sit in the fridge for a few hours…the longer the better on this one.
I had a fridge full of veggies, so I decided to make both hummus and ranch dip, and serve a crudité plate as my “side dish”.
Here is my Garlic Hummus Recipe…
- 2 cans BPA free garbanzo beans, drained with 3/4 cup of the liquid reserved
- 3 tablespoons tahini paste
- 1 tablespoon olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon cayenne pepper
- Olive oil
Combine all ingredients, including reserved liquid, in blender or food processor. Blend/process for one minute, or until smooth. Pour into a serving bowl, sprinkle with paprika, and drizzle with olive oil.
Cover and refrigerate..
Onto the ranch dip..
I use 1 1/2 tablespoons of my homemade ranch seasoning mix, added to 1/2 cup mayo, 1/2 cup of sour cream, and a little milk to thin it out to the right consistency for dipping. As with the previous recipes. refrigerate…the longer the better.
I am not going to lie…the prep for this dinner was a few hours.I personally kinda like doing the whole “Susie Homemaker” thing But…there is hope if you do not want to spend half a day slaving in your kitchen. Make everything ahead of time! The dips can be made up to a week in advance…and the burgers can be pattied up the day before.
After a few hours in the fridge…and a sprinkle with a little sea salt, fresh ground pepper and garlic powder…
it’s time for the grill!
The amount of time these take to cook will depend on how hot you grill is, and the level of doneness you prefer. Ours too about 8 minutes per side.
While the burgers were cooking, I cut my veggies for the crudité plate.
I prepped the buns and a serving plate…
and carried them out to the grill master (aka…my husband).
We like our buns toasted…so he threw those on for a few minutes as well.
I ran back inside (yep…I did run…don’t know why…that’s just how I roll), to start setting the table.
I made the table runner and napkins last summer…and LOVE them!
I finished just in time for the Eric to carry these beauties inside…
And then I made my family wait as I took pictures…HA! I am so mean!
I thought I would humor you with what I am pretty sure each was thinking at the time of this photo…
The burgers were excellent! We will definitely make them again.
On to the dessert…
I made the ice cream the day before. I just mixed the ingredients and waited for the sugar to dissolve. Then added it to my ice cream maker, followed the manufacturers instructions, and let it freeze overnight.
After supper, I made the caramel sauce by bringing the butter, cream and brown sugar to a boil, and boiling for about 4 minutes. Stirring constantly. I added the vanilla and poured into a cute little mason jar.
I let it cool for about 10 minutes…
and served it over the ice cream. TO. DIE. FOR.
There you have it…another Sunday Supper!
I hope you are enjoying these posts