How To Build A Slider Bar!

This slider bar is sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes. Now this is a bar I always want to go to! A slider bar, complete with bacon and cheese, ripe off-the-vine summer tomatoes and tons of my favorite condiments? Sign me up.  […]

The post How To Build A Slider Bar! appeared first on How Sweet Eats.

This slider bar is sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes.

Now this is a bar I always want to go to!

how to build a slider bar

A slider bar, complete with bacon and cheese, ripe off-the-vine summer tomatoes and tons of my favorite condiments? Sign me up. 

st pierre brioche slider rolls

I’m so excited to be partnering with St Pierre again today, featuring more of their Brioche Buns! It’s no secret how much I love their burger buns, and today, I’m showing you how to set up a slider bar with their Brioche Slider Rolls!

st pierre brioche slider buns

We ADORE these rolls. I’ve been buying them for years – in fact, they are Max’s favorite sandwich vehicle. He eats a sandwich almost everyday on the brioche slider roll. The size is perfect! 

how to build a slider bar

The St Pierre Brioche Slider Rolls are the highest quality; they truly taste like they were freshly baked. The rolls can elevate a simple lunch or dinner and make a regular day feel special and extraordinary. The rolls are light and airy, making them perfect for a slider bar. They have a slight hint of sweetness with an almost-buttery taste. 

SO good.

how to build a burger bar

If you have a copy of my book, The Pretty Dish, then you know how much I love a good “bar” or board! I have an entire chapter dedicated to fun bars to set up for entertaining family and friends. You can put your own spin on them and it’s exactly what makes them unique!

This board was also partially inspired by my mom’s summer burger plates. So many times when we make burgers at home, we just have the basics out – cheese, one or two condiments, maybe a slide of lettuce. But my mom NEVER made burgers without serving the works. Multiple condiments and pickles, different kinds of cheese, always lettuce, tomato and onion. She’s plate everything in a pretty way and while it wasn’t on one big board, it was the perfect setup to build your own burger.

And I’m convinced that’s why they always taste so good! 

how to build a slider bar

So here we are with our own little burger bar! A how-to, but really a use-what-you-love method, because you can add in whatever your favorite toppings may be! I made a classic slider bar here, but you can also do a themed one, such as a southwest slider bar or even a loaded slider bar with poached eggs and caramelized onions.

It’s up to you!

cheeseburgers, bacon, tomatoes, lettuce, picked onions

My favorite part of this is not only how quickly it comes together, but how fancy it looks. It just looks so fresh and delicious. It makes regular old burgers for dinner feel super special. You can do a scaled down burger bar for your immediate family at home, or if you have a few friends over outside, a larger slider bar to enjoy! 

how to build a slider bar

It’s a perfect entertaining idea for Labor Day too!

Tell me tell me: what would be on your ideal slider bar board? 

how to build a slider bar

How to Build a Slider Bar

Print

How to Build a Slider Board

This slider bar is a great way to serve burgers to your family and friends! Load up on toppings, vegetables and condiments. It's so fun!
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 to 8 people
Author How Sweet Eats

Ingredients

  • 2 pounds lean ground beef (I like 93% lean)
  • 1 teaspoon kosher salt
  • 1 package St Pierre Brioche Slider Rolls
  • lettuce leaves
  • sliced tomato
  • sliced onion
  • cooked bacon strips
  • pickled onions
  • sliced jalapeños
  • assorted cheese slices: cheddar, swiss, colby jack, pepper jack, havarti
  • condiments: ketchup, yellow mustard, mayo dijon

Instructions

  • Preheat your grill to the highest heat.
  • While the grill is preheating, prepare your slider bar ingredients. Slice the tomatoes, jalapeños and onions. Cook a few strips of bacon.
  • To prepare the sliders, season the ground beef with the salt. Form the beef into 12 slider-size burgers. Once the grill is hot, place the sliders directly on the grates. Cook the slides for 3 to 4 minutes, then flip again and cook for another 3 minutes. Place a slice of cheese on top for the last minute if you’d like a cheeseburger! You want the internal temperature of the beef to be 160 degrees F.
  • Assemble your slider bar - there is no right way to do it! Place your St Pierre Brioche Slider Rolls on the board. Arrange your condiments in small bowls with spoons, layer your lettuce, tomatoes and onions. When the burgers are ready, throw them on the board and build your own! This is such a fun idea for family and friends. You can include any ingredients you love - such as guacamole or sautéed mushrooms. Whatever kind of burgers you adore.

how to build a slider bar

Isn’t this a dream?!

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Caramelized Onion Smash Burgers.

This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes. Hello summer! Is there anything better than a flavorful smash burger?! I think not. These are a DREAM.  Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and […]

The post Caramelized Onion Smash Burgers. appeared first on How Sweet Eats.

This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes.

Hello summer! Is there anything better than a flavorful smash burger?!

caramelized onion smash burger

I think not. These are a DREAM. 

Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and served on top of buttery brioche bread. 

Sign.me.up. 

st pierre brioche buns

Today, I’m so excited to be partnering with St Pierre! We love love love their brioche bread products so much. You probably recognize their buns in so many of my sandwich recipes – I’ve used them for years and they are seriously the best. These are my go-to store bought buns for sure. 

st pierre brioche buns

The St Pierre Burger Buns are perfect to use if you’re entertaining or simply grilling dinner for yourself. The buns are buttery and pillowy. I ended up throwing mine on the grill for an extra toasty taste. The texture is light and airy, but the buns are sturdy enough to hold a burger, which creates the absolutely PERFECT bite of texture. They totally elevate a regular old burger or sandwich and take the meal to next level!

caramelized onion smash burger set up

I’m thrilled to share this caramelized onion smash burger which is absolutely LOADED with flavor and served on the brioche burger buns. 

burgers on the grill

I don’t think it’s any secret how crazy I am for smash burgers. I mean, they are easily my favorite burger that we make in this house. Same goes for Eddie and even the kids are into them now too. In fact, for two weeks Max kept saying he wanted a “burger with cheese and lettuce.” I assumed he either saw it in a movie or read about one in a book. But I loved that it was his first real “craving” and can totally relate.

caramelized onions

Who doesn’t crave a smash burger in the summer?!

I wish I could eat one right this instant.

smash burgers

So, caramelized onion smash burgers were born!

caramelized onion smash burger

To get the classic smash burger texture, using a cast iron skillet is best. In previous years you’ve seen me make them in my kitchen and sometimes I’ve even put the cast iron skillet directly on the grill and use it there. This year, I’m using the griddle attachment on my actual grill, which is perfect because I can smash the burgers directly on the grill. AHHHH!! 

How amazing is that?

caramelized onion smash burger

It definitely makes things easier. But if you’re just using the skillet, cast iron is great because it gets HOT. And that’s what you want. A hot skillet. A round of beef. Then use smash it into the skillet using a burger press, the bottom of a glass or the flat end of a meat tenderizer. The edges get crispy and golden and the burger cooks in all that goodness.

Oh and did I mention that we add butter to the pan too?

YESSSSSS. 

caramelized onion smash burger

I like to smother said burgers in cheese (your favorite variety works here; my usual is sharp cheddar or gouda!) and then pile them high with caramelized onions. 

There’s also a garlic herb aioli slathered on the buttery St Pierre brioche bun and some crisp refreshing lettuce to really take things over the top. 

caramelized onion smash burger

I can’t even handle these beauties! They are perfect for the Fourth of July and will take your menu over the top.

caramelized onion smash burger

Caramelized Onion Smash Burgers

Print

Caramelized Onion Smash Burgers

These caramelized onion burgers are loaded with flavor, smothered with cheese and caramelized onions and topped with garlic herb aioli.
Course Main Course
Cuisine American
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

caramelized onions

  • 2 medium sweet onions, thinly sliced
  • 4 tablespoons unsalted butter
  • pinch of salt

burgers

  • 1 pound lean ground beef, I like 93%
  • 1 teaspoon salt
  • 1/2 tablespoon canola or vegetable, or any high heat oil
  • 1 tablespoon unsalted butter
  • 4 slices sharp cheddar cheese, or your favorite cheese
  • 4 St Pierre Brioche Burger Buns
  • leafy green lettuce, for the burgers

garlic herb aioli

  • ½ cup mayonnaise
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary
  • 2 garlic cloves, minced
  • freshly cracked black pepper

Instructions

caramelized onions

  • Thinly slice the onions. Heat a large skillet over medium-low heat and add the butter. Once melted, add in the onions with a good pinch of salt. Stir to combine everything. Cook, stirring often, for 20 to 30 minutes, until the onions caramelize. I love a classic, slowly caramelized onion, but if you’d like to speed up the process, you can add a pinch of sugar while cooking. You can also make these ahead of time and store them sealed in the fridge, submerged in a bit of olive oil.

burgers

  • Divide the beef into 4 equal parts. I like to form mine into balls so they smash into a more circular burger.
  • Heat a large cast iron skillet or your grill griddle over medium-high heat. You want it to be hot, so heat it for at least 5 to 10 minutes.
  • Once it's hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly! Place one of the balls of beef on the skillet and smash it down with a burger press, spatula, mason jar, etc - once or twice. You want it to be about 1/2 inch in thickness (or a little less) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook the burgers for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt for just 60 seconds or so.
  • Remove the burgers from the heat. Spread the aioli on the buns and top with a piece of lettuce. Add the burger on, along with the caramelized onions. Serve immediately!

garlic herb aioli

  • Whisk together the ingredients until combined. You can make this ahead of time and store it in the fridge.

caramelized onion smash burger

 

 

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Vegan Lentil Mushroom Burgers

As I mentioned last week, things have been a little hectic around here lately with the additional work I’m doing for my book. Luckily, my cookbook is for a very specific type of cooking, so while there are some recipes I come up with for the …

Lentil Mushroom Burger Recipe
As I mentioned last week, things have been a little hectic around here lately with the additional work I’m doing for my book. Luckily, my cookbook is for a very specific type of cooking, so while there are some recipes I come up with for the book that I really want to post on my blog too, there are a lot of recipes I come up with for the blog that wouldn’t be a good fit with the book. But even still, I spend a lot of time trying to think up new recipe ideas.

Vegetarian Thai Veggie Burgers

I’ve lived in a vegetarian household for over seven years now, and it’s fair to say I’ve made my share of veggie burger recipes. Some have been insanely good, some meh, and some downright disgusting. Two qualities are necessary for a …

I’ve lived in a vegetarian household for over seven years now, and it’s fair to say I’ve made my share of veggie burger recipes. Some have been insanely good, some meh, and some downright disgusting. Two qualities are necessary for a good veggie burger: the right texture and, of course, incredible flavor. If you achieve only one of these, your burger will probably fall into the “meh” category—you don’t like it and you don’t hate it, but you probably won’t ever make it again. And if you’re missing both flavor and texture, forget it. Then you have the veggie burgers that have it all, like these sturdy Thai veggie burgers—made all the better because they’re piled high with Thai pickles and finished off with a generous smear of curried cashew cream. They’re a little bit involved, so they’re not your everyday kind of veggie burger, but they’re perfect for a Saturday evening when you’ve got time on your hands and you want to make a dinner that will impress. The secret to perfect veggie burgers Inspired by a Thai Turkey Burgers recipe from Epicurious, these veggie burgers are packed with flavor thanks to Thai spices, toppings, and sauces. And the texture is just right—nice and firm so that they hold up to being topped, sauced, […]

Cheesy Bruschetta Chicken Burgers.

Time to kick off summer with bruschetta burgers! This is what I’m bringing to the table in May and oh my gosh – I am living for it. Okay does anyone else feel like they’ve just straight up lost two months of the year? It feels so weird to me that it’s almost Memorial Day. […]

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Time to kick off summer with bruschetta burgers!

bruschetta chicken burgers

This is what I’m bringing to the table in May and oh my gosh – I am living for it.

cherry tomatoes, basil and garlic

Okay does anyone else feel like they’ve just straight up lost two months of the year? It feels so weird to me that it’s almost Memorial Day. SO CRAZY. 

My brain still thinks it is March or something. Temps are going to be close to 80 here next week and all I could think was how that isn’t possible this time of year. !!!!! 

Then I’m… OH. It is that time of year.

chicken burgers stuffed with mozzarella cheese

Almost summer! Almost Memorial Day

If we can’t do most of our traditional activities for the weekend, we have to make up for it somehow.

Maybe the burgers can make up for it.

bruschetta chicken burgers

These burgers.

Ohhhhh these burgers.

inside of bruschetta chicken burger stuffed with cheese

They are stuffed with a big hunk of mozzarella cheese. Like a cube of it. They are seasoned with salt and pepper and some italian herbs. Grilled and covered in more mozzarella cheese.

Then! On top we’re doing a quick little bruschetta mixture of tomatoes and garlic and olive oil and basil.

HEAVEN. 

open faced bruschetta chicken burger

Oh and they are drizzled with some balsamic glaze too. 

The burgers are versatile – I used chicken but you could easily use turkey and I definitely think beef would work too. You could use toast for the buns or even eat them on a salad. The cheese inside is melty and wonderful. 

open faced bruschetta chicken burger on a plate

I was feeling brave and made my own brioche buns. That is what quarantine has done to me – forced me to bake some bread. Before this I would have made a quick trip to the store to grab buns to photograph these burgers. But noooo. I made the brioche buns myself! And they were delish.

Also threw them on the grill! Buttery brioche on the grill… heck, I may not even need the burger. 

When it comes to the burger – I like to do these slider size. But it’s totally up to you. Choose based on the size of your buns!

open faced bruschetta chicken burger close up

It’s kind of like a little cheesy stuffed meatball on a bun. HELLO.

bruschetta chicken burger on brioche buns

Bruschetta Burgers

Print

Bruschetta Burgers

These cheesy bruschetta burgers are made with ground chicken, stuffed with mozzarella cheese and served with marinated garlicky tomatoes on top!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 2 cups cherry tomatoes, halved or quartered
  • 4 garlic cloves minced
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons olive oil
  • pinch of salt and pepper

burgers

  • 1 pound ground chicken or turkey
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon crushed red pepper flakes
  • 4 ounces mozzarella cheese, cut into ½ inch chunks, plus more for topping
  • balsamic glaze for drizzling
  • 4 to 6 buns for serving

Instructions

  • Note: size the burgers according to the size of your buns! You can make large burgers or smaller sliders. Also, you only need as many mozzarella cubes as you have burgers.
  • Combine the tomatoes, garlic, basil, olive oil, salt and pepper in a bowl. Let it sit at room temperature while you prepare the burgers.
  • Preheat your grill to high.
  • Place the chicken in a bowl and mix in the basil, garlic powder, salt, pepper and pepper flakes until combined. Divide the chicken into 6 or 8 equal pieces (or honestly, pieces that match the size of buns you have!). Form the pieces into a patty and press a cube of the mozzarella into the center. Form the patty around the mozzarella so it’s completely covered. Repeat with remaining patties and cheese cubes.
  • Place the burgers on the grill and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. You want to make sure the internal temperature is 165 degrees F - and make sure you’re taking the temp of the meat and not the cheese in the center! Once the burger is almost done, place a slice of mozzarella on top and let it melt for 1 minute or so.
  • Once the burger is done, place it on the bun and cover it with the tomato bruschetta mixture. Drizzle with balsamic glaze! Serve with the extra tomatoes on the side.
  • P.S. this is slightly messy to eat because the tomatoes do start to fall out of the sides of the sandwich - but it’s so good!

bruschetta chicken burgers on brioche buns

I.am.in.love.

The post Cheesy Bruschetta Chicken Burgers. appeared first on How Sweet Eats.

Recipe | Cauliflower Hummus Burgers with Mint Tzatziki

I finally made some veggie burgers for the blog. But they’re not burger-y burgers. They’re hummus burgers. I wanted something with the flavors of hummus, in burger form. And because I like a little texture in my burgers, I didn’t want…

I finally made some veggie burgers for the blog. But they’re not burger-y burgers. They’re hummus burgers. I wanted something with the flavors of hummus, in burger form. And because I like a little texture in my burgers, I didn’t want to use actual hummus. So instead, I smashed some chickpeas and cauliflower together with tahini, lemon juice, garlic and olive oil. The first time I made this, I did it without the cauliflower and it just didn’t work out. The burgers needed a little more moisture, so I thought I’d experiment by adding steamed cauliflower the next time around. The cauliflower doesn’t take away from the hummus flavor, but it makes the burgers less crumbly and adds some veggie goodness to the patties. Chobani sent me some samples of their Greek yogurt (thanks, Chobani!), so I figured the appropriate topping for hummus burgers was tzatziki. Traditionally, dill is used in tzatziki sauce, but since my dill is pretty pathetic right now, I used mint instead. I’m not big on yogurt unless it’s in something and I feel the same way about tzatziki—it’s great on these burgers, but a little too much for me on its own. (But I guess […]

Broccoli Cheddar Quinoa Burgers.

Yes, we’re doing it. We’re making broccoli cheddar burgers! If you would have told me ten years ago that I’d be making broccoli cheddar burgers for my blog, I would have laughed in your face. Maybe even five years ago. Crazy! But here we are. Making these darn broccoli cheddar burgers and LOVING THEM.  Remember […]

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Yes, we’re doing it. We’re making broccoli cheddar burgers!

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

If you would have told me ten years ago that I’d be making broccoli cheddar burgers for my blog, I would have laughed in your face. Maybe even five years ago.

Crazy!

But here we are. Making these darn broccoli cheddar burgers and LOVING THEM. 

broccoli cheddar burger patties

Remember last year when I made these (slightly controversial, hahaha) veggie burgers? They are the BEST veggie burgers I’ve ever had (though p.s. I have an incredible black bean burger coming in my next book!), with tons of texture and flavor and bite. I never expected to love veggie burgers like I love them. Oddly enough, I actually find myself craving them!

And I used the base of that recipe for these. So they are a little high maintenance. But in years of testing (I mean, literally, years), I’ve found that the best veggie burgers ARE a little high maintenance. They contain a few wild ingredients (cashews! oats!) to give them texture. But it’s all worth it in the end because the flavor is fantastic. 

And while it’s never my goal to replicate the texture and feel of a beef burger, it is my goal to make sure I don’t have a veggie burger that resembles mush on a bun. No thank you. 

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

ANYWAY.

The inspiration from these burgers came from Emilia. Yes, my adorable little chubba bug toddler who eats EVERYTHING in the universe. It’s the best thing ever. Makes my heart so happy.

One of her favorite things to eat are the broccoli cheese “nuggets” that I make when I’m pressed for time. She absolutely loves them and honestly… they are pretty great if you enjoy the broccoli cheese combo. 

I mean, cheese. Who can resist?

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

Since Emilia already loves broccoli and since it took me nearly 30 years to enjoy it, I am adamant on keeping this love going. I’ve been making allll the broccoli things that I can while occasionally throwing some cheese in there.

By occasionally, I mean almost always.

For myself, at least. 

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

These burgers work great on a bun. Top them with a chipotle honey mayo like I have listed in the recipe or even eat them as a patty without a bun. They are delish that way, especially when crumbled on a salad.

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

Now maybe if I had eaten my broccoli like this way back when…

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

Broccoli Cheddar Burgers

Broccoli Cheddar Quinoa Burgers

These broccoli cheddar burgers are a veggie burger dream! A little high maintence, but packed with flavor and can be made ahead of time!

  • 1 cup cooked quinoa, (cooled)
  • 1 14 ounce can of chickpeas or cannellini beans, (drained)
  • 16 ounces broccoli florets, (chopped)
  • 1 1/2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • ½ cup chopped unsalted cashews
  • 1 tablespoon old fashioned oats
  • ¼ cup mayonnaise
  • 1 large egg yolk
  • 1 teaspoon smoked paprika powder
  • ½ teaspoon honey
  • 1 cup freshly grated sharp cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • sliced sharp cheddar or your favorite cheese for serving
  • 4 to 6 buns for serving

chipotle honey mayo

  • 1/2 cup mayonnaise
  • 2 teaspoons honey
  • 1 chipotle pepper
  • 1 teaspoon adobo sauce
  1. Preheat the oven to 350 degrees F.
  2. Line two baking sheets with aluminum foil and spray with nonstick spray. Spread the beans on one sheet in a single layer. Spread the chopped broccoli on the other sheet in a single layer. Sprinkle the broccoli with salt and pepper. Roast the beans and broccoli for 12 to 15 minutes, until the beans split open and the broccoli cooks a bit.
  3. While the beans and broccoli are roasting, heat a skillet over medium low heat. Add the olive oil, diced onion and garlic and cook until softened, about 5 to 6 minutes.
  4. At this time, you can also pulse the cashews and oats in your food processor until they are finely chopped. Don’t wash the food processor because we will be using it again!
  5. In a large bowl, stir together the mayo, egg yolk, smoked paprika and honey. Stir in the sautéed onion mixture, quinoa, the beans and the broccoli. Add in the oats and the cashews. Use a potato masher or fork to smash the mixture together until it is somewhat combined. Take 1/3 of the mixture and place it back in the food processor. Pulse it a few times until it’s all very finely chopped and combined, then transfer it back to the large bowl. Stir in the cheddar cheese, salt and pepper. Mix everything together (I suggest using your hands – it will be sticky!) until combined.

  6. At this point, form the mixture into patties or burgers – whatever the size of your bun is! You can go with 4 or 6 patties – or even smaller for slider size. You can stick the patties in the fridge until it’s time to use them, meaning that you can make them ahead of time. You don’t have to refrigerate them before cooking, but sometimes I find that refrigerating them for 20 minutes can be helpful.
  7. When you’re ready to cook, heat a large nonstick skillet over medium heat. Add a high heat oil – like canola, grapeseed or coconut. Once the oil is hot, add the patties and cook them for 5 to 6 minutes on each side. Be gentle when flipping to ensure they don’t fall apart! A minute or so before removing them from the skillet, add a slice of cheddar on top so it melts.
  8. Serve on buns with the spicy mayo and tomato.
  9. As a note, these cannot be grilled on an outdoor grill (like most homemade veggie burgers can’t!) – they will fall apart. You can, however, place a cast iron skillet on the grill and cook them outdoors that way.

chipotle honey mayo

  1. Whisk all ingredients together in a bowl until combined.

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

So much serious flavor.

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Edamame Burgers with Grilled Pineapple & Crispy Green Onions

A few years ago, I thought it was a good idea to go to school full-time while working full-time as a librarian and almost full-time doing contract work for a search engine. (In case you now think I live in an alternate universe with 36 hour days, you s…

A few years ago, I thought it was a good idea to go to school full-time while working full-time as a librarian and almost full-time doing contract work for a search engine. (In case you now think I live in an alternate universe with 36 hour days, you should know that both my classes and my second job were online.) I just wanted work experience! I was in a competitive field! Also, if you have two full-time jobs, if you lose one, guess what? YOU STILL HAVE A JOB! While the schedule was just a wee bit of a drag, the bonus was that having 3 full-time incomes in a household with no children and very few expenses meant that our fun money budget was huge. So when I checked airfares to Osaka on a whim one day and found a crazy good deal, we booked ourselves some tickets and went to Japan. Japan! Best trip ever! I have loved Japan for as long as I can remember. I think it’s because I love absurdity and the people of Japan have a deep appreciation for the absurd. Japan is a place where you can buy vegetable juice-flavored Kit Kats. It’s […]