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Grilled Teriyaki Burgers
Grilled Spicy Sweet Potatoes
Menu Plan for the week of July 26, 2013: Day 5 Recipes
Teriyaki Burgers
Grilled Spicy Sweet Potatoes
Sautéed Zucchini (Courgette) with Feta and Olives
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Burgers and Fries - sort of. The sweet potatoes I had were white on the inside, rather then yellow or orange, which was a first for me. They had the texture and sweetness I expected, though.... Delicious!
Grilled Teriyaki Burgers Preparation and cooking time: 25 minutesThese could be made with ground turkey or chicken as well. The addition of the onions, bread crumbs, ketchup and Teriyaki keeps them moist and flavorful. I normally make 3 patties and serve 1 1/2 each.
12oz ground beef (360gr mince)
1 tsp olive oil
1/2 rib celery - about 1/4 cup
1/4 large onion - about 1/4 cup
1 clove garlic
1/2 tsp ground ginger
2 tbs breadcrumbs
1 1/2 tbs Teriyaki sauce or Soy sauce
1 tbs ketchup
Finely chop onion, celery and mince garlic. Heat oil in a medium non-stick skillet over medium heat. Add garlic, celery, onion and sauté until onion is transparent. Remove from heat and put into a large bowl. Add Teriyaki or soy, ketchup, breadcrumbs and ginger. Mix well. Add beef and mix, hands work best. Shape into 3 or 4 patties. Oil hinged basket. Place patties in basket and cook on barbecue grill over direct heat for 4 - 5 minutes per side. Or cook directly on barbecue grill. Or sauté in nonstick skillet for same amount of time. Remove and serve.
Spicy Sweet Potatoes Preparation and cooking time: 35 minutesThese get a bit crusty on the outside and incredibly soft and creamy on the inside. These had white interiors, but were most definitely sweet potatoes. The heat went well with the sweet.
2 small sweet potatoes
1 tbs olive oil
1 tsp dried oregano
1/2 tsp course black pepper
1/2 tsp cumin
1/4 tsp ground ginger
red pepper flakes if you use them, too hot for me
salt
Slice potatoes in half the long way, then in half the long way again. Then cut into chunks 1 - 1 1/2" (4cm) wide.
Put remaining ingredients into large bowl and mix well. Add potatoes and toss, coating thoroughly.
Oven: Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. Remove from oven and serve.
Barbecue Grill: Put them into an old metal pie plate or cake tin or foil barbecue container. Cook on barbecue (grill) for 30 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
Sautéed Zucchini (Courgette) with Feta, Olives Preparation, cooking time: 20 minutes
Use a smaller zucchini (courgette) for this dish, and a yellow or red pepper. Add the feta and olives at the end so they only start to get warm.
1 zucchini (courgette), about 7" (17cm) long
1/2
yellow or green bell pepper
1/3 cup dry, Greek olives, about 12
1 1/2 oz (45gr) feta
1 tbs dried oregano
1 tsp Worcestershire
2 tsp olive oil
Cut zucchini into sticks about 1 1/2" (4cm) long. Roughly chop pepper. Heat oil in a large nonstick skillet over medium heat. Add pepper, zucchini and sauté until zucchini is tender, 7 - 10 minutes. Add oregano, Worcestershire and stir to combine.
Pit olives if needed and cut into thirds. Crumble feta. Stir olives and feta into zucchini, remove from heat and serve.
Cooking schedule: 35 minutes |
Remove onion/celery to bowl for burgers |
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