Best Bites: Cheesy garlic burgers

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

Check out these hearty cheesy garlic burgers on this episode of Best Bites!

Ingredients

  • 1 1/4 lb (650g) lean ground beef
  • 5 garlic cloves, minced
  • 1/2 cup chopped fresh parsley, divided
  • 1 teaspoon crumbled beef bouillon cube
  • Crushed red chili pepper flakes, optional
  • 1 tablespoon steak seasoning 
  • 4 medium zucchini, spiralized or julienned
  • 4 cheese slices (cheddar, mozzarella, provolone…)
  • 2 tablespoons butter
  • 1 tablespoon hot sauce (like Sriracha)
  • Salt and fresh cracked pepper
  • 1 teaspoon Italian seasoning
  • Juice of 1/2 lemon + lemon slices, for garnish

Instructions

  1. Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined.
  2. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside.
  4. In the same skillet melt 2 tablespoons butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.
  5. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two. Serve immediately with a lemon slice on the side. Enjoy!

Notes:

  • Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Find out other favorite fall recipes below!

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Fire Roasted Pecan Pie with Brown Butter Almond Cake

Brown Butter Almond Cake Ingredients:

  • 1 ¼ cup Almond flour
  • 1 1/8 cup Cake flour
  • 1 1/8 cup Sugar
  • ½ tsp Salt
  • ½ cup Brown butter (room temp)
  • 4 egg whites
  • 1 Tbsp Vanilla extract

Pecan Pie Filling Ingredients:

  • 1 cup Sugar
  • ¾ cup Dark corn syrup
  • ¾ cup Light corn syrup
  • 5 eggs
  • ¼ cup Unsalted butter
  • 1 vanilla bean
  • 1 ½ cup Pecans (rough chopped)
  • ½ tsp Kosher salt
  • 3 Tbsp Bourbon

Crème Fraiche Crème Anglaise Ingredients:

  • 2 cups Milk
  • 1 ¼ cup Heavy cream
  • 9 Egg yolks
  • ¾ cup + 2 Tbsp – Sugar
  • 2 Vanilla beans
  • 1 tsp Kosher salt
  • 1 cup Crème fraiche

Instructions:

1. Preheat oven to 350 degrees Fahrenheit

2. To make the pecan pie filling, heat sugar, light and dark syrups, and vanilla to simmer. Remove from heat and add bourbon. Whisk the hot sugar mix into eggs while whisking. Add butter and salt.

3. To make the brown butter almond cake, mix all dry ingredients in a mixer with paddle attachment. Add in room temperature butter and continue to mix in slow speed. Then add egg whites and vanilla and mix until well incorporated.

4. Place cake batter in piping bag and pipe ½ inch thick in 1 8-inch pie dish or a 3” ramekin in diameter.

5. Place pecans on a sheet pan, and torch to char with TS4000 Bernzomatic torch. Then place pecans over brown butter cake batter in ramekins and pour sugar syrup to cover. Torch away air bubbles. Bake for 25-35 minutes.

OPTIONAL: Top off the dessert with a crème fraiche crème anglaise

1. To make the crème place milk, sugar, heavy cream, and vanilla beans into a stainless-steel pan and bring to a raging boil. While milk is heating place yolks, and salt in a container/bowl big enough to fit milk mix as well.

2. Have a hand blender on hand and ready, once milk mix comes to a raging boil, place handheld blender into the yolks mix and buzz milk mix into yolks. Strain using a chinois and add crème fraiche. Let cool before topping on pastry.

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Roasted Nectarines and Whipped Burrata (Paired with Meiomi Sparkling or Rosé)

INGREDIENTS

• (4) Nectarines (sliced in half)
• (1) Tsp Salted honey
• (1) Tbs finely chopped dried cranberries
• (¼) cup balsamic vinegar
• (1) Tsp Thyme, chopped
• (1) Burrata
• (1)-(2) Tbs Heavy cream

RECIPE

1. Pre-heat oven to 200 degrees
2. Cranberry Honey Balsamic Vinegar: Whisk salted honey, cranberries, balsamic vinegar and chopped thyme in a small bowl. Stream oil into the mixture while whisking continually until the oil emulsifies into the vinegar. Set aside.
3. Whipped Burrata: Place burrata in a food processor.
4. Add heavy cream and process. Consistency should be creamy. Pour into pastry bag.
5. Brush nectarines lightly with olive oil and roast in oven for 25 minutes
6. Pipe whipped burrata onto plate and spread into even layer in a circle. Plate grilled nectarines on whipped burrata and drizzle honey-balsamic-thyme mixture on top.
7. Enjoy!

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