The Original Idea COMES TO LIFE!

Well, back at our fated Red Robin visit, we were brainstorming about this whole "making new foods" idea and our very first HAD TO DO recipe was the brie burger. We were discussing what sort of ways we could work brie into a burger and I feel we have come up with a rather nice twist on the traditional burger formula.

First, we did away with the bun. We have instead opted for crescent roll dough to serve as the transporter of these delicious patties. We then of course added brie to the formula, and borrowed melba sauce from the Monte Cristo sandwich to form a ONE OF A KIND burger experience. It may also be a meatloaf experience. Or a glorified shepherd's pie experience. Anyway, let's get down to business...

*NOTE: this was a completely invented recipe, so it involves a lot of trial and error!

Ingredients:
1 lb ground beef
1 lb ground turkey
4 tubes large crescent rolls
1 pack raspberries
1 jar Polaner raspberry preserves
14 oz brie cheese (you'll only need 10, so either look for a 10 oz package or snack heavily)
1-2 tablespoons sugar
2 eggs
parsley
cracker crumbs
lemon juice
cornstarch
salt
3 oz Blue Mondo


First thing's first, you'll want meat. We used one pound of ground beef and one pound of ground turkey (to give people options). In a bowl for each, we combined the meat with cracker crumbs, an egg, and dried parsley to taste (we want fresh next time!). We formed 1/5 pound patties (...if you do the math, 5 of each! duh. but you never know.). Place the patties in a baking dish and bake for about 17 minutes, until they are browned on the outside.

In the meantime, slice up about 10 ounces of brie cheese. Make sure you eat the little tiny mistake slices. Wouldn't want them lying around...

For the melba-inspired sauce, we used most of a jar of Polaner rasberry preserves (Polaner is great; it's only sweetened with fruit), a container of fresh rasberries, a splash of lemon juice, sugar, salt, and cornstarch. Also, we squirted our secret ingredient in. We mashed the rasberries into a paste and combined them with the preserves in a sauce pan over low heat. We added the lemon juice, sugar (1 - 2 tablespoons to taste), a pinch or two of salt, and a few teaspoons of cornstarch to thicken it. Once the sauce was thoroughly heated and thin, we removed it from the heat to let it thicken.

Once the burgers looked ready to come into contact with the dough, we drained the excess fat that had cooked out and prepared 2 baking dishes with nonstick spray. We unrolled crescent roll dough - we used the larger size roll dough by Pilsbury and used 2 triangles per burger (you'll need 4 tubes for 2 pounds of meat, which will leave you with 4 triangles left over to make rolls for your next meal!). We layered each patty with brie and wrapped it in the dough and placed them in the baking dishes. We then baked them for about 20 minutes as our sauce set.

Once they are golden brown, they are ready to eat! We served them with the sauce on the side, for dipping or to be drizzled on top.

For great side ideas, we're thinking asparagus fries would be perfect (or just broiled asparagus with some garlic). They will be an upcoming venture...

Our dinner guests raved, and rejoiced at the endless possibilities this fancy meat pie could bring!
"The best burger I've ever had! It's a princess burger with ROYAL sauce!" - JB, Westminster, MD
"I think I definitely don't like brie." - JR, Westminster, MD
"You could even put BACON in it!" - AS, Bacon-aholic, Frederick, MD
"I want one when I grow up!" - Zander Lewis, Frederick, MD

We're so blessed with great friends to eat our food, and we're gaining confidence in the kitchen to put us further along on the journey toward Iron Chef America... wait, no. Toward the vision and mission of A Taste for Change. Which we're really looking forward to, hopefully before Christmas!

~Mahi&Mahi

First(ish) venture...

So, we thought maybe we should hone some cooking skills before launching glorious international feasts for all to enjoy. Encouraged by our previous burger endeavor (including both beef AND black bean varieties for our veggie-loving friends), we brainstormed and concocted an original recipe that the world had never known!

...really, we DID think of it all by ourselves. It just so happens, so did a lot of other people, which we discovered later. But great minds think alike.

And now... Pineapple Teriyaki Turkey Burgers!

(preface: as we are guessing ourselves as we go about this, you may find our recipes lack some specific measurements. Think of it as a Choose Your Own Adventure cookbook [omg... patent pending.] Good luck!)

Begin with 1 pound ground turkey - fat/lean content to your liking, but more fat can be helpful for grilling. Just be aware your burgers will shrink the higher the fat content, so take that into account when forming your patties!

In a medium-sized bowl, combine the turkey, 1 egg, 1/2 to 1 cup of crushed Ritz crackers, 1/4 - 1/2 cup pepperjack cheese crumbles (we bought a brick from a farmer's market, but if you're lazy, they may sell them pre-crumbled...), about 3 crushed cloves of garlic (we like garlic... we used a garlic press, but you can also use the flat part of a large-bladed knife to crush the clove), and 3 splashes of teriyaki sauce (to taste). We used Lawry's teriyaki pineapple marinade. Yum! Mix the meat and ingredients together, but be careful not to over-mix, as this will make the burgers sloppy and harder to grill.

Take your patties out to the grill, along with a bowl of teriyaki sauce. Once they are in place, brush more sauce onto the burgers. If your roommate seems to not own a cooking brush, finding a mop-style paintbrush in your bedroom will also suffice (to clarify... if we cook you dinner, everything will be sanitary and safe!). Tip my mom always did... Once your patties are on the grill and have been for a few minutes, lower the lid and use your flipper on its side to prop it open several inches. This helps your burgers cook evenly but still lets air circulate so it's not too hot and dry for them. Poor little guys.

We also used some leftover fresh pineapple to top our burgers! We sliced them and splashed them with lemon juice and honey. Place the pineapple in a grill pan and set it on the top rack while the burgers are grilling. After a few minutes, we recommend grabbing the metal grill lid handle with your bare hands. It's extremely hot, so this part may take some practice. When you grab it, scream out in pain until someone in the kitchen runs out to see if you're okay. While you go wash your hand off, he will open the grill up, knocking the pan of pineapples to the ground. He will scream and jump to avoid them landing on his feet and then moan in a very distressed manner. When you finish washing your hand you will then see the spilled pineapple. The two of you will lament your misfortune before implementing the five second rule. After you have the pineapple BACK on the grill, it's time to flip those patties.

To prepare for plating... We love toasting buns whenever possible in the oven. You could grill them instead if you prefer! We bought French bread hamburger rolls from Safeway - DELICIOUS. If you can find them, go for it. If not, pick your favorite roll! (We, being twentysomethings, also recommend checking the reduced-for-quick-sale bakery items in any grocery store - they're usually just a day old, still taste great, and save pennies!) Slice some more pepperjack and place on the burger patties for the last few minutes of grilling to melt the cheese.

Once your buns are toasted (...heehee.), place the piping hot patties on the bottoms, layer your grilled pineapple on top, drizzle some teriyaki over the top if desired, and slap the tops on! EAT UP!

...If you're looking for a side, we picked up a quarter peck of green beans from the local farmer's market. So fresh and good! Snap the ends and sautee with some olive oil and fresh garlic added at the end, as well as any other spices to taste (we used roasted red bell pepper and oregano).

The burgers were wonderful. Try them out! Or come over and we'll make them again :)

-Mahi&Mahi