Barbecue Burgers

In the midst of our 75 degree days I'm in the mood for every kind of summer food. This weeks dinners consist of salads, burgers and chicken salad sandwiches. These burgers are delish! I bet they would be even better on a grill (sad face for not having any outdoor space). I made mine bunless to lighten it up.

Ingredients:

16 oz ground beef

1 tablespoon tomato paste

2 tablespoons barbecue sauce (plus extra for topping)

1 tsp coriander

1 tsp curry powder

1 tsp cumin

1 tbsp garlic powder

1 tbsp paprika

1/2 tsp each salt and pepper

Pinch of red pepper flakes

2 cloves garlic

1/4 cup minced red onion

1/4 cup chopped green peppers 

Optional toppings:

Green onions, chopped

Corn kernels 

Combine all the ingredients in a big bowl and mush together with your fingers until it's mixed well.

Form into four patties and put them in the fridge form at least 30 minutes (helps keep them together).

Before putting them on the heat sprinkle the outsides with a bit more salt, pepper, and garlic powder. Cook in a pan for ~5 minutes on each side. To serve, top with extra barbecue sauce. To add some color, top with green onions and/or corn.

Kale-raisin-orange salad

Shout out to my grandma who made a rendition of this salad for my future sister-in-law's bridal shower. We got soooo many compliments on the salad. It was supposed to be a side dish and ended up being the star of the show. She found a recipe in the newspaper and I made it my own.

Ingredients:

I bag Kale, chopped

1/2 cup golden raisins

1/4 cup sunflower seeds

1 can mandarin oranges, oranges chopped in half

Handful of cashews for topping

1 tablespoon juice from oranges can 

Vinaigrette:

1 teaspoon Dijon mustard

Juice from 1 lemon

2 tablespoons olive oil

2 teaspoons sugar 

Pinch of salt and pepper

Combine the kale, raisins, sunflower seeds and oranges in a large bowl. In a small bowl wisk the mustard, lemon juice, olive oil, sugar, salt and pepper. Pour the vinaigrette over the kale mixture and toss. Add 1 tablespoon of the liquid from the mandarin oranges can over the salad and stir again. Let the salad sit in the fridge for 10-20 minutes before serving to allow the kale leaves to soften. Top with cashews right before serving. 

Tip: this salad is even better by day 2...You can store the salad that has already been tossed in dressing in the fride over night and it won't be soggy the next day! It will be even better the next day!