Emily's Pizza Burgers

Ingredients

• Servings: 12
• 2 pounds ground beef chuck
• 24 slices mozzarella cheese
• 12 hamburger buns
• 2 (6.5 ounce) cans tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat grill for medium heat and lightly oil the grate.
• shape beef chuck into 12 patties.
• grill patties on preheated grill until no longer pink in the center, 3 to 4 minutes on each side. place 2 slices mozzarella cheese on each patty about 1 minute before removing from grill. place patties on hamburger buns.
• mix tomato sauce, oregano, minced onion, salt, pepper, and garlic powder in a bowl; cover and heat in the microwave on high until heated through, about 5 minutes. spread tomato sauce mixture over burgers to serve.

slow cooker texas pulled lamb

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil
• 1 (4 pound) lamb shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• pour the vegetable oil into the bottom of a slow cooker. place the lamb roast into the slow cooker; pour in the barbecue sauce, apple vinegar, and chicken broth. stir in the brown sugar, yellow mustard, worcestershire sauce, chili powder, onion, garlic, and thyme. cover and cook on high until the roast shreds easily with a fork, 5 to 6 hours.
• remove the roast from the slow cooker, and shred the meat using two forks. return the shredded lamb to the slow cooker, and stir the meat into the juices.
• spread the inside of both halves of hamburger buns with butter. toast the buns, butter side down, in a skillet over medium heat until golden brown. spoon lamb into the toasted buns.

Lamb Apple Burgers

Ingredients

• Servings: 8
• 2 pounds ground lamb
• 1 granny smith apple - peeled, cored and chopped
• 1 sweet onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup teriyaki sauce
• 1 egg
• 8 hamburger buns
• 1 (20 ounce) can sliced pineapple, drained

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat grill for medium-high heat.
• in a large bowl, mix together ground lamb, apple, onion, garlic, teriyaki sauce, and egg. if too dry, add some juice from the can of pineapple slices. form into eight patties.
• lightly oil grill grate. grill lamb burgers for 10 minutes, or until well done. toast buns on grill. serve burgers on toasted buns topped with pineapple slices.

kafta (bbq)

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1 medium onion, grated
• 1/2 cup finely chopped fresh parsley
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 6 wooden or metal skewers

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an outdoor grill for high heat. if using wooden skewers, soak in water.
• in a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
• grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

homemade black bean veggie burgers

Ingredients

• Servings: 4
• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• if grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. if baking, preheat oven to 375 degrees f (190 degrees c), and lightly oil a baking sheet.
• in a medium bowl, mash black beans with a fork until thick and pasty.
• in a food processor, finely chop bell pepper, onion, and garlic. then stir into mashed beans.
• in a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• stir the egg mixture into the mashed beans. mix in bread crumbs until the mixture is sticky and holds together. divide mixture into four patties.
• if grilling, place patties on foil, and grill about 8 minutes on each side. if baking, place patties on baking sheet, and bake about 10 minutes on each side.

slow cooker pulled lamb

Ingredients

• Servings: 8
• 1 (2 pound) lamb tenderloin
• 1 (12 fluid ounce) can or bottle root
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• place the lamb tenderloin in a slow cooker; pour the root over the meat. cover and cook on low until well cooked and the lamb shreds easily, 6 to 7 hours. note: the actual length of time may vary according to individual slow cooker. drain well. stir in barbecue sauce. serve over hamburger buns.

eggplant pasta bake

Ingredients

• Servings: 1
• 1 large eggplant, peeled and thinly sliced
• 1/2 pound dry penne pasta
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic
• 1 ancho chile pepper, chopped (optional)
• 2 tablespoons olive oil
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 (12 ounce) package vegetarian burger crumbles
• 1 1/2 cups shredded mozzarella cheese

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). lightly oil a large, deep casserole dish. bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
• in a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. if the mixture is too thick add a tablespoon of water. in a large skillet, heat the oil over medium heat. pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. remove from the heat and set aside.
• in a medium saucepan, melt butter over low heat. stir in flour until smooth. add milk, stirring until smooth. remove from heat.
• arrange half of the baked eggplant in the greased casserole dish. spoon in half of the white sauce, covering the eggplant. spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. sprinkle the mozzarella cheese over the casserole.
• bake uncovered in the preheated oven for 35 minutes. let stand 10 minutes before serving.