Tag: caramelized onions

Open-Faced Turkey Burgers

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There is something about eating a burger with a knife and a fork that makes it seem more classy than something you would order at a burger dive. And who can resist the freshly made bread these turkey burgers sit on. This recipe will elevate your next backyard cookout.

The secret to creating open-faced burgers is topping them with delicious ingredients. And you don’t have to worry about cramming all those ingredients under another slice of bread. Get creative and try piling on your favorite seasonal vegetables, like grilled zucchini and asparagus.

Ingredients:
1 tablespoons olive oil
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
3 tablespoons mayonnaise
2 teaspoons balsamic vinegar
1 pound ground turkey
½ teaspoon salt
½ teaspoon ground black pepper
4 slices fresh bread, preferably homemade or from a local bakery
4 slices gouda cheese
arugula (or other seasonal vegetables) for topping

Directions:

  1. In a large skillet, heat olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
  2. In a small bowl, mix mayonnaise and balsamic vinegar and set aside.
  3. Form turkey into patties and season with salt and pepper. Prepare grill to medium-high heat. Grill burgers until they reach 165 degrees with a meat thermometer, which should take about 5 minutes per side. During the last three minutes of cooking, top each burger with a slice of cheese and allow to melt while burgers continue cooking.
  4. Grill bread slices for about a minute per side, until light brown grill marks appear. Spread each slice with balsamic mayonnaise. Top turkey burgers with caramelized onion and arugula.

BLACK BEAN HUMMUS VEGETABLE WRAP

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Beans and butternut squash are two of my favorite combinations, and they are bundled up in a wrap along with caramelized onions to create a healthy and comforting meal. Creamy black bean hummus adds lean protein to this vegetarian wrap and also helps hold it all together. My Black Bean Hummus recipe, which you can whip up in less than five minutes, is perfect for this dish. If you want to give new life to your leftovers for a different meal the next day, serve the squash and onions on top of a salad and enjoy the hummus as a side dish with tortilla or pita chips.

Ingredients:
1 small butternut squashed, peeled, seeded and cubed
1½ tablespoon olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
4 tortillas
Black Bean Hummus
2 cups tightly packed spinach leaves

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. On a half baking sheet, place butternut squash and drizzle with ½ tablespoon olive oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
  2. Meanwhile, in a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
  3. Spread a fourth of the black bean hummus on each tortilla and top with a fourth of the butternut squash and caramelized onions. Add ½ cup spinach to each tortilla, wrap tightly to secure vegetables and serve.

Servings: 4

Winter Vegetable Salad

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Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy goat cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.

This colorful bowl of nutritious ingredients will brighten your mood, even on a cold and cloudy winter day. Enjoy it with ingredients warm from the oven and stove top or with chilled squash and onions that you have prepared in advance.

Ingredients:
1 large butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
1 head romaine lettuce, washed and chopped
½ cup pecans, toasted and chopped
2 ounces (about 4 tablespoons) goat cheese, crumbled
Bottled salad dressing, such as Champaign vinaigrette

Directions:
1. Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, add butternut squash and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over squash and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
2. In a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
3. Add 2 cups of lettuce to each plate and top with equal amounts of squash, caramelized onions, pecans and goat cheese.
4. Drizzle with 2 tablespoons of your favorite salad dressing and serve.

Note: You can substitute baby spinach or your favorite leafy greens for romaine and any type of winter squash for the butternut. Use whatever fresh produce you can get your hands on in February.

Servings: 4