Rainy Day Bobby Flay California Burger

So, I had all of the fixings for a yummy burger courtesy my secret crush Bobby Flay.  The plan was to have Dan grill, but the weather did not cooperate.  However, I made these inside tonight and they were YUMMY.  It is all about the avocado spread (aka guacamole).  For the original recipe click here, I tweaked a few things.

Burgers
1/2 lb ground turkey
1/2 lb lean ground beef
3 dashes Worcestershire sauce
1 garlic clove, minced
salt and pepper to taste
4 slices cheddar cheese
tomato, sliced
watercress

Avocado Relish
2 avocados, chopped
1/2 diced small onion
juice of 1 lime (taste after put in half)
salt and pepper to taste
(the recipe calls for 1 minced jalapeno which I didn't think my 2 year would appreciate and 3 tablespoons chopped cilantro which I HATE with a passion)

Mix turkey burger and lean ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste.
Shape into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil.  Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking. (since I was inside, I browned the patties in a skillet with corn oil, then baked in oven for 30 minutes at 375 degrees.  Mix remaining ingredients together for avocado spread.  Top burger with avocado relish, watercress, and tomato slice. Serve on toasted buns. 

Photograph by Steve Giralt

Grilled Pork Tenderloin Satay

This recipe came from my new Taste of Home GRILL IT! cookbook.  I have to say it is very yummy.  No leftovers from this one.  I did increase the amounts it told me because I used a 3 lb prk tenderloin instead of the 1 lb it called for.  Which, I know we are a bigger folk, but when has 1 lb of meat ever been enough for 8 servings?  Maybe as an appetizer, but not dinner portions.  Enjoy!

1 large onion, chopped
3/4 cup packed brown sugar (I used 1/2 cup Splenda brown sugar blend)
3/4 cup water
1/2 cup soy sauce
1/2 cup creamy peanut butter
3/4 cup canola oil
6 garlic colves, minced
3/4 teaspoon ground ginger
1 pork tenderloin (3 lb)

In saucepan, bring the first 8 ingredients to a boil.  Reduce heat; simmer uncovered, for 15- 20 minutes or until thickened.  Reserve half of the sauce for dipping.

Cut pork in half width-wise; cut each half into 10 strips.  Pound each piece of pork under plastic wrap until thin.  Thread pork strips onto metal skewers or soaked wooden skewers.  (I used 5 metal skewers with 4 pieces each).  Grill, uncovered, over medium heat for 5 minutes on each side or until no longer pink, basting with sauce throughout grilling. 

Yield: 5 - 6 servings