Basil Mayo Burger

I love this mayo.  I had too much and so I went to the trouble of making new buns and burgers just so it wouldn’t go to waste!


1 green onion or 1 T. white onion, chopped

3 T. slightly chopped fresh basil

1 tsp minced garlic

1/2 c. mayonnaise (I used Vegennaise)

3 T. sour cream (I used Tofutti Better Than Sour Cream)

1/2 tsp Worchestershire sauce

1/4 tsp sea salt plus 1/8 tsp sea salt

1/4 tsp pepper



Place all ingredients in a small blender/food processor.  Blend until smooth.  Serve on Pamela’s Hamburger Buns.  For the meat, I cook plain beef or turkey in 1/4 to 1/3 pound burgers.  Put a small dent with your thumb in the middle to help it cook all the way through.  Additional topping options: guacamole, tomato, pineapple, spinach, etc.

Original recipe:


Hamburger Salad

This is one of the things I do when I run out of hamburger buns.  It’s really easy, but it does require a fork and a knife.



One hamburger, grilled

3-4 bacon slices, cooked to desired crispness

large slice of a red pepper

Handful of pickles

2 tomato slices

Handful of spinach

Ketchup or other desired condiments



Cook hamburger and bacon.  Put the red pepper slice in a pan, drizzle with oil, and cook at medium until it softens and starts to blacken.  You may want to use a splatter shield because of the oil.

Serve all ingredients on a bed of spinach.

Southwest Chicken

This chicken goes perfectly on top of a salad.  It has a nice, strong flavor.



1/3 c. oil

3 T. white vinegar

1 T. fresh cilantro, chopped

2 tsp. chili powder

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

1 pound of chicken breasts



Combine spices.  Add oil, vinegar, and cilantro.  Place all into a plastic ziploc bag and add chicken.  Allow to marinate in the fridge for at least 30 minutes.  Grill chicken until cooked through- about 6-7 minutes per side. Baste chicken with leftover marinade when you turn it.  Make sure chicken is thoroughly cooked.

May be combined with my Avocado Cilantro Lime Dressing.


Original recipe:


Honey Garlic Pork Chops

These pork chops are ridiculously easy.  Switch out regular soy sauce for gluten free soy sauce.  Marinate.  Grill.  Done.



1/4 plus 1/8 c. honey

3 T. soy sauce (I prefer Kikkoman’s Gluten Free Soy Sauce)

6 cloves garlic, minced

6 pork chops



Combine honey, soy sauce, and garlic.  Put pork chops in a ziploc bag, add sauce, and marinate for 5-6 hours.  Grill on medium-high heat and turn them twice, brushing on extra marinade each time.  Check to make sure chops are cooked through.  May be served with a side of grilled vegetables or a salad.  This may be made in a skillet if you do not have a grill.


Original recipe:



Grilled Lamb Chops

This was my first time ever cooking any type of lamb.  This was a chance to use fresh herbs from my garden, but you could use dried herbs as well.  I ended up making 8 large lamb chops which was way too much for us.  However, if you are feeding several people and want some leftovers, it should work.  Otherwise, feel free to just add half of everything.  Also, this recipe is naturally gluten free and such, so no changes required!



4 garlic cloved, minced

2 T. fresh rosemary

1 tsp fresh thyme and 3/4 tsp dried thyme

Pinch of cayenne pepper

2 tsp coarse sea salt

4 T. extra-virgin olive oil

8 large lamb shoulder chops



Put olive oil and all spices in a blender and blend until all are minced.  Rub onto each lamb chop and marinate the lamb chops in the fridge for one hour.  I put them in a plastic container with a lid and any extra oil mixture.  When you take lamb chops out after an hour, start the grill and allow the lamb chops to sit out for 20 minutes.  Toss them on a really hot grill and cook until the outsides are done- about 2-3 minutes on the first side and 3-3.5 minutes on the second side.  Our lamb chops were really large, so we did it just one or two minutes longer per side.  We served them pretty rare but you can cook them longer if you want.  Just don’t overcook them!


Original recipe:



I love hamburgers.  There is just something about chargrilled meat that reminds me of summers around a picnic table.  There are many complicated hamburger recipes out there, but personally I like when it is just beef.  That’s all.  It’s so ridiculously simple.  You can spice it up with your toppings.  You can always add more to your meat, but if you want a really simple recipe, this is it.



2 pounds ground beef


Shape meat into round patties.  You can do 4-6 patties with this amount of meat.  Put a small dent in the middle with your thumb.  This helps the center to cook evenly.

Turn on your grill (I used gas).  Get the temperature up to 450 degrees (higher temperature seals in juices and makes a juicy burger).  Place the burgers on the grill being careful not to get licked by the flames if it flares.  Close the lid and cook for about 10 minutes or until the edges are browning and the center no longer looks bright red (should still be a little pink).  Flip burgers over carefully.  There will be a lot of juice on top so it may flare up.  Cook for another 5-10 minutes.  Check one of the larger burgers to make sure it is cooked inside.  Serve on a bun or in a lettuce wrap.  Add whatever toppings you desire.  I enjoy pickles, ketchup, bacon, lettuce and tomato.  Guacamole or avocado adds a nice touch.




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