Garden Burgers

Bring the garden to the table with these cheesy, herb infused burgers featuring Cabot’s Tomato Basil Cheddar. capefearnutrition.com (13)
Disclosure: I am a member of the Cabot Cheese Board and I received free Cabot cheese as mentioned in this post. By posting this recipe I am entering the #CabotGardeners recipe contest and I am eligible to win prizes associated with the contest. Opinions are my own.

Sunday was  Mother’s Day, and  I reflected on being a Mom and Motherhood in the general sense…. nurturing gets a bad rap. However, it’s always been part of my life map. I see my family as my BIGGEST accomplishment. My kids, no matter what their age, (or mine) will always be..well..my kids.  So, the truth of the matter is, I will never stop trying to influence and provide guidance. Yes, there ‘s a down side, results aren’t measurable by any analytic program, and there’s no guarantee that things will turn out the way I hope, hello #brokenheartclub. For me, it’s just about doing what feels right, and what was instilled by my own Mother, #thankyouMom.

With both of my kids out of the house, my daily nurturing instincts manifest themselves by caring for my  labrador retrievers..which are actually my children’s dogs left for moi to raise…#gofigure!IMG_3860 And watching what  I’ve planted grow, like herbs in a window box,  and vegetables in my raised bed …IMG_3806 I’m patting myself on the back for getting the garden started 6 weeks earlier than last year! However,  fresh herbs are still  the only thing making it from the garden to the table in May.   With grilling season underway, I’m pulling out the stops with what I call a garden burger. This burger is made with  a technique chefs have used for years and one I’m a HUGE fan of, extending meats with mushrooms. Mushrooms have a savory flavor and meaty texture, making them a perfect complement to a burger. They not only extend your portions saving you money, they save you calories and boost the nutritional value . I’ve given this patty a  gourmet  taste with fresh herbs (thyme, parsley and oregano) and Cabot’s Tomato Basil Cheddar!  The recipe is below, and it’s made for two, cause that’s how I roll nowadays, #emptynester.IMG_4254_edited-2

How will you nurture yourself with something fresh from the garden?IMG_4260

Garden Burgers

by Diane Boyd

Ingredients (serves 2)

  • 1 cup baby bella mushrooms, chopped
  • 1 teaspooon olive oil
  • 1/2 pound ground round
  • 1/4 cup bread crumbs
  • 1 egg
  • 1 tablespoon fresh chopped herbs (parsley, thyme, oregano, basil)
  • 2 ounces Cabot Tomato Basil Cheddar, sliced

Instructions

1. Preheat grill.

2. In a medium skillet, saute chopped mushrooms in olive oil until tender.

3. In a large bowl, add cooked mushrooms, bread crumbs, egg and fresh herbs to ground meat. Mix thoroughly.

4. Shape beef mixture into 2 patties.

5. Add burgers to the grate of a hot grill. Grill to desired doneness, about 10 minutes per side.

6. Add cheddar slices to tops of burgers during last couple of minutes of grilling to allow cheese to melt.

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Strawberry Kiwi Fizz

Treat mom to a modern (and a much healthier) version of an old fashioned ice cream soda with this strawberry kiwi fizz.Strawberry Kiwi FizzHello May! I love you for your strawberries, warmer weather and celebrations of Mom! Today I’m sharing a recipe incorporating all of the above in one  cool and refreshing beverage. It’s   casual enough for serving on Saturday afternoon between bouts of yardwork, yet classy enough for sipping with Mom on the patio!

Ninety percent of the time, my beverage  choice is water .  I consume it throughout the day, and am a BIG fan of water flavored with cucumbers, herbs, orange or lemon slices. Lately I’ve seen some amazing recipes using pureed fruit to flavor water or tea.  Taking my cue from these recipes,   I’ve come up with one of my own using pureed fruit… IMG_4106

 strawberry kiwi fizz. This jazzed up water has  90 calories per serving.  Although  it does have some added sugar (8 grams per serving) , it’s a far cry from the 33 grams of sugar in most 12 ounce soft drinks and there is no caramel coloring or fructose corn syrup. Take note that the Strawberry Kiwi Fizz has added benefits vitamin C! Enjoy! Happy Mother’s Day!

by Diane Boyd

Ingredients (serves 4)

  • 1/2 cup sugar
  • 3 1/2 cups coarsely chopped frozen strawberries
  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon lemon juice
  • ice
  • sparkling strawberry kiwiwater

Instructions

1. In a food processor or blender process sugar until superfine. Combine with strawberries and pulse until coarsely chopped. Mix yogurt with lemon juice and pour gradually into the machine through the feed tube or top of blender. Process until smooth and creamy.

2. Using an ice cream scoop, divide strawberry frozen yogurt between four glasses. Add sparkling water. Garnish with kiwi slice .

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