Honey Mustard Apple Burgers

Ingredients:

1 1/2 lb ground beef

8 hamburger buns

2 Tbs grill seasoning

2 Tbs Worcestershire Sauce

4 oz sharp cheddar cheese, sliced

1 large onion, quartered and thinly slided

1 large Fuji apple, thinly sliced

4 leafs lettuce

1 Tbs Dijon mustard

2 Tbs honey

2 Tbs vegetable oil

Directions:

Pre-heat a medium skillet over medium heat with 1 Tbs vegetable oil. Add the onion to the pan, season with salt and pepper. Saute over medium heat for about 5 minutes - until lightly golden. Reduce heat to medium-low and cook until caramelized and sweet (about 20 minutes)

Pre-heat a large skillet over medium heat with 1 Tbs vegetable oil. Place ground beef in medium mixing bowl. Mix in grill seasoning and Worcestershire sauce (do not over mix). Divide the meat into 4 equal sections, form into patties and place in the pan. (You can, of course, cook them on the grill instead). Cook for 5 minutes on first side. Flip over and continue to cook. Add the cheese to the burgers. Place a lid, or tin foil, over the pan to help the cheese melt. Cook another 5 minutes.

While the burgers are cooking, mix together the mustard and honey. Wash the lettuce and toast the buns. Slice the apple.

When the meat and onions are done, assemble the burgers. Place the patty on the bottom bun, top with 1/4 of the onions, 1/4 of the apple slices and the lettuce. Spread the honey mustard on the top bun and place it on top of the burger. Repeat for remaining burgers.

Serves 4

To see what I spent on this recipe, visit my other blog here.

Grilled Pineapple

Ingredients:

1 ripe pineapple (If you want to know how to pick a ripe pineapple, go here)

Directions:

Pre-heat your grill to medium-high.

Cut off the top and bottom. Stand it up on the cutting board and cut down the sides, removing the skin, making sure to get all the little spines.

Turn the pineapple on it's side and slice into 1/2 inch round slices. You should get about 8 slices.

Place the slices on the grill and grill for 2-3 minutes per side. Serve warm.

Serves 4 (2 slices per person)

Grilled BBQ Chicken Burritos

Ingredients:

8 whole wheat tortillas

1 boneless, skinless chicken breasts

1 can black beans, drained and rinsed

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 large onion, quartered and thinly sliced

2 Tbs vegetable oil

salt and pepper

1 cup BBQ Sauce

2 Tbs Chili powder

1 Tbs Cumin

1 Tbs ground Coriander

1/2 tsp Chipotle powder (optional)

Canola Oil Spray

8oz shredded Sharp Cheddar cheese

1/2 cup sour cream

1/4 cup chopped cilantro

Directions:

Measure out 1 cup of BBQ sauce, into small bowl. Stir in chili powder, coriander, cumin and chipotle powder. Set aside.

Add 1 Tbs vegetable oil to a large skillet and pre-heat over medium heat. Slice the chicken into thing strips. Add chicken to the pan, season with salt and pepper, and cook through. While chicken is cooking, slice peppers and onions. When chicken is cooked through, remove it from the pan. Add 1 Tbs oil to the pan and then add the peppers and onions. Saute until tender, about 5-7 minutes. While the peppers and onions are cooking, drain and rinse black beans. Once the peppers and onions are tender and slightly brown, add the chicken, black beans and BBQ sauce to the pan. Reduce the heat to simmer, and allow to heat through.

Pre-heat the grill over medium heat.

Lay the first tortilla out on a sheet pan. Sprinkle 1oz of cheese in a line down the center of the tortilla. Place about 1/3 cup of the BBQ chicken mix along the middle of the tortilla. Roll up tightly and place seam side down on the sheet pan. Repeat for the remaining tortillas. Do not overfill them - it will be difficult to grill them if they are too full.

To grill the burritos, hold one in your hand, seam side up, spray it with the canola oil spray. Place it seam side down on the grill. Repeat for all the burritos. Once they're all on the grill, spray the tops of them with canola oil spray (don't worry, it won't flare up too much). Grill them for about 3 minutes. Once they have good grill marks and are starting to crisp, using tongs, roll them over to the other side. Grill for about another 3 minutes. Remove them from the grill.

Serve 2 per person. Top with a dollop of sour cream and chopped cilantro.

Serves 4

To see what I spent on this recipe and read the story behind it, visit my other blog here.