I don’t know anyone who doesn’t like Thai takeout. Except, of course, picky kids. My own personal picky kids were so annoying about what they would and would not eat. Especially when I will literally eat anything (almost). So I started to find ways around getting my kids to eat things that they may not otherwise eat.

Burgers are the best way to introduce more flavors! Kids can start small and then move into adding more as they realize how delicious everything really is - especially when it’s all together. But start small and put each item on their plate separately.

Thai Chicken Burgers

Serves 4

1.5 lb ground chicken

juice + zest of 1 lime

3 cloves grated garlic

¼ cup panko

2 tbs cilantro

2 tbs grated ginger

salt and pepper

brioche buns

2 carrots shredded

1 cucumber shredded

4 green onions, sliced

¼ cup peanut butter

2 tbs canola oil

1 tbs rice vinegar

1 tbs soy sauce

2 tbs chicken stock

STEP 1

Mix together chicken, lime, garlic, panko, cilantro, ginger and form into patties.

STEP 2

Whisk together peanut butter, canola oil, vinegar, soy sauce, ginger, garlic, and stock in a microwave proof bowl.  Heat in the microwave at one minute increments until peanut butter is soft and the mixture comes together easily.

STEP 3

While peanut sauce cooks, cook patties on the grill or in a grill pan.

STEP 4

Grate the carrot and cucumber into a bowl with sliced scallions.  Toss vegetables in half of the peanut sauce

STEP 5

Place patty on bun.  Top with vegetables.  Add extra peanut sauce as needed.

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Greek flavors are some of my favorite flavors. This burger is all of those flavors - literally ALL OF THEM - crammed into one burger and it is epic.

We have a food truck that comes once a week to our neighborhood - and my favorite one (ok, one of my favorite ones) is the gyro truck. I see on the schedule that he’s coming, and I make sure we preorder so I know we will get our gyro fix. You can ask for extra tzatziki - and I obviously do that - but when you make your own burger versions, you can add as much as you want. You can even dip the burger into the tzatziki for extra sauciness. I for sure make that choice.

I cannot recommend it enough.

I like to make these patties ahead and leave them raw in the fridge. Then right before it’s time to eat, I pop them on the grill. I’m also home during the day, which does create a little more time for me to prep that’s not always available to everyone. So divide the jobs up! One person makes the tzatziki, one person makes the patties, another gets all of the toppings pulled together! It comes together pretty quick when you have (make) everyone help you!

Greek Burger

Serves 4

1.5lb ground chicken

½ cup chopped fresh spinach

½ cup feta cheese

1 tsp dried oregano

salt and pepper

1 cucumber, ½ cucumber grated & ½ sliced

1 cup greek yogurt

juice of ½ lemon

1 clove grated garlic

1 beefsteak tomato, sliced

4 brioche buns

1 cup greek olives

STEP 1

In a large bowl, mix together chicken, spinach, ¼ cup feta, dried oregano. (5 mins)

STEP 2

Form into four patties.

STEP 3

Combine yogurt, grated cucumber, lemon juice and 1 clove of grated garlic.  Let rest. (5 mins)

STEP 4

Cook patties over medium heat 10-15 minutes until done all the way through.  (15 mins)

STEP 5

Serve hot patties on a hamburger bun topped with tzatziki sauce, sliced tomatoes, sliced cucumber, reserved feta, and Kalamata olives. 

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Who else is craving a little summer right now?

Jalapeno Cheddar Burger

with Roasted Potato Fries

Serves 4

2 lb ground chicken

1 jalapeño, grated on a microplaner

½ cup grated cheddar cheese

1 egg

½ cup panko

4 slices of cheddar cheese

½ cup pickled jalapeño

1 head Romaine lettuce

2 sliced tomato

2 large russet potatoes

¼ cup grated parmesan cheese

salt and pepper

4 hamburger buns

STEP 1

Preheat oven to 500 degrees

In a bowl, mix together chicken, chopped jalapeño, cheese, egg and panko.  Form into patties and let rest on a piece of waxed paper.

STEP 2

Cut the potatoes into ½ inch strips. Toss potato with salt, pepper and parmesan cheese.  Pop in the oven.  Roast 20 minutes until tender.

STEP 3

Cook patties in a skillet until done all the way through.  Or carefully grill them on the barbecue.  They are a little stickier than regular beef patties!  Be sure to grease the grill first.

STEP 4

Layer patties on buns with lettuce, tomato, cheese, and pickled jalapeños.  Serve with fries.

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Summer burgers are the best burgers. And summer burgers loaded with grilled onions and homemade barbecue sauce is literally the BEST. I cannot wait for our grill to be replaced so I can get back to grilling on a full size grill again!

I don’t think I’ve mentioned that our grill died. It literally died. It just quit. It did have a good life and it worked hard. But then one day it just wouldn’t anymore. We’ve been using our tiny tailgate grill while we decide what we want to replace our old one with. It does the job. I did put it in the garage when family came over last week because it looks super lame! Ha!

Until then, this burger is going on the tailgate grill - which means it can be done anywhere! Let me know what you think of it.

Cowboy Burger

Serves 4

1.5 lb ground beef

onion shred things

1 sweet onion, thinly sliced

1 jalapeno, thinly sliced

1 c ketchup

1 tbs yellow mustard

1 tbs worchestershire

2 tbs brown sugar

2 tbs bourbon

4 slices Havarti cheese

4 Brioche buns

1/3 cup Mayo

STEP 1

Mix ketchup, mustard, worchestershire, brown sugar, and bourbon together in small sauce pan. Let simmer on low at least 5 minutes or up to 30 minutes. 

STEP 2

Form ground beef into 4 patties.

1.5 lb ground beef

STEP 3

Place burgers in a skillet (or on the grill) and surround them with onions and jalapenos.  Flip the burgers twice to cook through.  Cook onions and jalapenos until they are soft.

1 sweet onion, thinly sliced

1 jalapeno, thinly sliced

STEP 4

When burgers are nearly done, brush each side with sauce. 

STEP 5

Spread mayo on one side of the bun.  Top with burger patty, cooked onions, onion shreds, lettuce, and extra sauce. 

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When Mr. Hedin and I started dating, we went to Red Robin (the real, original one, not the chain it’s turned into) and I would order the French Onion Soup all the time. It was a really really good one that was topped with way too much cheese, which made it perfect.

This burger captures the flavors of a good french onion soup - you will crave it. I crave it now. It’s a perfect fall dinner because the creamy onions are so perfect right now.

French Onion Burger

makes 4 burgers

1.5 lb ground beef

4 large white onions, sliced

2 tbs butter

1 tbs fresh thyme

2 cloves garlic

¼ cup sherry

4 oz gruyere cheese, sliced

1 loaf crusty bread, cut into thin slices

Dijon mustard

STEP 1

In a large skillet, melt butter with onions.  Cook over medium heat until onions are soft.  Season with salt & pepper.

STEP 2

Mix beef with sherry, thyme, and garlic and form into patties. 

STEP 3

Cook patties on the grill or in a cast iron skillet until cooked through.  Toast bread slices while burger patties cook.

STEP 4

When patties are nearly done, top with slices of cheese and let melt.  Serve on top of toasted crusty bread smeared with Dijon mustard with onions on top.

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We got to spend time in Korea when I was a kid. It was a lovely way to learn about other cultures and flavors at an early age. Korean flavors have been my favorite ever since. I love mixing Korean flavors into different places - a burger seemed like the perfect spot to start! I can’t wait to hear what you think!

Kim Chi Burger

Serves 4

1 ½ lb ground beef

4 eggs

2 tbs fresh grated ginger

4 tbs mayonnaise

2 tbs soy sauce

4 brioche buns

4 leaves romaine lettuce

1 ½ tbs gochuchang

2 cloves grated garlic

STEP 1

In a Ziploc bag, combine together beef, gochuchang, garlic, ginger, and soy sauce.  Mash around and let rest. 

STEP 2

Heat the barbecue or grill pan to medium high heat.  Form the meat into patties and pop on the grill.

STEP 3

Cook the burgers 5-7 minutes until done through.  Butter the buns and toast them alongside the burgers.

STEP 4

Fry each egg.  Let the burgers rest while the eggs cook.

STEP 5

Spread mayonnaise on toasted buns.  Top with burger patty, kim chi, lettuce and the fried egg.

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When ever it’s a long weekend, we end up with the family at the beach which means planning loads of dinners for the gang. Burgers are always the right choice, and when you make them classic “All American” burgers with “secret sauce” and pickles, you’ve got a winner. There are fancier burgers you can make, but I promise, none are as universal as these!

All American Burger

With secret sauce

Serves 4

1 ½ lb ground beef

1 tsp salt

2 tsp ground pepper

4 brioche buns

½ cup mayonnaise

¼ cup ketchup

1 tbs roasted green chilies

1/2 tbs chipotle powder

2 dill pickles, sliced

1 head iceberg lettuce

4 slices cheddar cheese

STEP 1

Combine meat with salt and pepper.  Form the meat into four equal sized patties.  Pop on grill and cook until done all the way through.  3-5 minutes each side

STEP 2

Whisk together mayo, ketchup, chilies and chipotle powder

STEP 3

Layer toasted buns with burger patty, lettuce, pickles, cheese, and secret sauce

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Today is National Cheeseburger Day! I have some obsessions with burgers. Good ones. I’ve loaded quite a few onto my app - Weeknight Society - that are easy to cook and total crowd pleasers. If I hadn’t eaten my weight in burgers this summer, I might be slightly more excited for burgers.

But then there’s the Bloody Mary Burger. This is one burger that I haven’t eaten too many burgers to still eat. I love this burger. You will love this burger. Especially if you are going to a football game this weekend - serve this burger with a Bloody Mary on the side and you’ll be the hit of the party!

Bloody Mary Burger

serves 4

STEP 1

Combine the meat with the spices and mix it all together.

STEP 2

Form into four even sized patties and grill until cooked through.

STEP 3

Mix together mayo, horseradish and tabasco in a bowl. 

STEP 4

Smear bottom of bun with mayonnaise. Top with cooked patty.  Then cheese, pickles, asparagus, lettuce, bacon, and celery sticks.  Add a little more sauce to the top and then the top bun.  

2 lb ground beef

2 tbs worchestershire sauce

2 tbs ground celery seed

1 tbs paprika

1 tsp salt

1 tbs pepper

1 tbs ground mustard

2 tsp tabasco sauce

2 cloves grated garlic

2 pickles, sliced

12 spears Pickled asparagus

2 stalks Celery sticks, sliced thin

1 head Iceburg lettuce

4 strips cooked Bacon

4 slices Swiss cheese

¼ cup Mayonnaise

1 tsp Horseradish 

4 shakes Tabasco sauce

Hooray!  Hooray!  The kids are going back to school!  I am ready for them to have something to do everyday that doesn't require me entertaining them. I have usually had help so I can do my own work projects while the kids are home.  This summer I figured the kids were old enough, had things going on, and we didn't need help.  

Wrong.

It has been a long summer of entertaining children and not exactly working.  Things really fell off.  I missed this.  I missed you.  I missed working and creating.  I cannot wait for these little people to GO BACK TO SCHOOL already.

To celebrate (it makes them feel special, not just a celebration for me) I created a healthy version of our favorite dinner featuring Portobello Burgers + Dry Zero Sugar Cola.    

All summer we have eaten more burgers than it seemed possible in one summer.  We'd go to someone's house - burgers.  We went to Chelan - burgers.  We couldn't figure out what else to eat - burgers.  No one wanted to cook inside - burgers.  

When we start going back to school, I try to make things a little healthier.  My family isn't a huge 'mushroom family' because Mr. Hedin and I aren't the biggest mushroom eaters.  But I am trying harder to make sure my children have eaten everything.  Portobello mushroom caps are a great start.  They have a meaty flavor and texture that is simple for "newbies" to get into.  I layered mine with guacamole + Swiss cheese which also helps for people who haven't had much exposure to mushrooms.  

Portobello Burger

serves 4

STEP 1

Marinade the mushrooms in white wine, balsamic, oil, and garlic.  Let rest 10-15 minutes.  (15-20 mins)

STEP 2

Grill the mushrooms on either a hot barbecue or a grill pan.  Continue to baste with remaining marinade. Toast the buns while you’re at it.  5-6 mins

STEP 3

Top each mushroom with a piece of cheese and let melt.  

STEP 4

Add tomato slices, guacamole, and lettuce.  Serve hot. 

4 large portobello mushroom caps

½ cup white wine

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, grated

4 leaves iceberg lettuce

4 slices Swiss Cheese

½ cup guacamole

1 beefsteak tomato, sliced

4 brioche buns

Is anything more natural than a burger and a cola? But if you're making changes to your burger - why not make your cola a little healthier too?  DRY - my very favorite soda company in the whole wide world - has come out with new colas!  I paired my burger with the basic DRY Zero Sugar cola and it was perfect.  Not only do the new Dry Zero Sugar Colas not have sugar, but they are organic.  It's also not shabby with a little whiskey...

How are you celebrating the kids going back to school?  A little mothers brunch?  Cocktails at noon?  Let me know! 

Sponsored by DRY Soda

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Happy Summer!  Are you celebrating something?  You should be, there's lots to celebrate.  Celebrate the kids who have graduated from school; celebrate the parents who made it through another school year; celebrate the baseball teams/soccer teams/volleyball teams that had a great season.  

You did it!  

We made it to another summer.  

To celebrate, I leaned into the pineapple trend that everyone is loving and turned it into an edible trend.  If pineapples are cute, then eating them has to be freaking adorable.  Right?  I made a simple little menu with teriyaki chicken burgers that can cook on the grill while everyone sips delicious coconut pineapple cocktails that can be spiked or un-spiked for the younger celebrators.  

TERIYAKI CHICKEN BURGER

serves 4

STEP 1

In a microwave safe bowl, combine soy, pineapple juice, ginger, garlic, and sugar.  Set aside.  If you’re making rice, start it now. 

STEP 2

Pour half of the pineapple mixture over the chicken.  Let rest 5 minutes, but no longer or the pineapple with begin to ‘cook’ the chicken.

STEP 3

Grill chicken about 3 minutes on each side until cooked through.  

STEP 4

Whisk cornstarch in the pineapple mixture and microwave at one-minute increments whisking between each minute.  Continue until slightly thick.  

STEP 5

Whisk together mayonnaise and sriracha.  Spread mixture on one side of the Hawaiian buns.

STEP 6

Layer chicken, pineapple, and lettuce on top of each burger.  Serve with rice.

4 chicken breasts, sliced into cutlets

1 can sliced pineapple rings

¼ cup soy sauce

Pineapple juice from the can

1 teaspoon freshly grated ginger

1 clove garlic

2 tablespoons brown sugar

1 tbs corn starch

8 Hawaiian hamburger buns

¼ cup mayonnaise

1 tbs. sriracha

Iceberg lettuce

PINA COLADA SPARKLERS

In a tall glass scoop two to three scoops of coconut sorbet.  Top with Pineapple Dry Sparkling until the glass is full.  Float 2 oz. of dark rum on top for the adults in the group.

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