I love the fact that Tastefully Simple has a variety of recipes for burgers. Makes it fun . . . sometimes we eat them as burger sandwiches, most of the time it is just patties, and sometimes I make it into meatloaf. And sometimes I do both patties & meatloaf. Substitutions are always acceptable. This time I used ground elk. No gamey taste.
Ingredients:
1 1/2 lbs ground pork
1 3/4 Tbsp Onion Onion Seasoning
1/4 c Tangy Thai Sauce, divided
1/2 tsp salt, optional
1/4 c mayonnaise
6 slices canned pineapple
6 Hawaiian sweet hamburger buns, toasted
Spicy sandwich pickles, optional
lettuce leaves, optional
Instructions:
1. In large bowl, combine pork, Onion Onion Seasoning, 3 Tablespoons Tangy Thai Sauce and salt, if desired. Pepper as desired. Form into 6 patties.
2. Prepare grill to medium heat. In small bowl, combine remaining Tangy Thai Sauce with mayonnaise; salt and pepper as desired. Set aside.
3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes. Meanwhile, place pineapple on grill. Grill, turning once, 1-2 minutes or until lightly browned.
4. Spread toasted buns with Tangy Thai mayonnaise. Top with pickles, lettuce, burgers, pineapple and additional mayonnaise, if desired.
Makes 6 servings. Serve with Cucumber Salad.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place 1 Tablespoon Tangy Thai Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
YUM! Not really spicy and you can control the amount of Thai sauce that the recipe calls for. Even though the recipe calls for chicken, you can substitute other meats like beef or pork. I used our Avocado Oil instead of the vegetable oil.
Ingredients:
1 lb boneless skinless chicken breasts, thinly sliced
1 Tbsp toasted sesame oil or vegetable oil
1 Tbsp cornstarch
3 large eggs, beaten
1 Tbsp Onion Onion Seasoning
1 tsp Seasoned Salt
1 1/2 c reduced sodium chicken broth
3/4 c Tangy Thai Sauce
3 Tbsp vegetable oil, divided
1 (14.2 oz) pkg fresh-cooked Thai rice stir fry noodles or 8 oz rice stir-fry noodles, prepared.
Instructions:
1. In medium bowl, combine sliced chicken, sesame oil and cornstarch. In small bowl, combine beaten eggs, Onion Onion Seasoning and Seasoned Salt. In another small bowl, combine chicken broth and Tangy Thai Sauce,
2. In large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add eggs. Using a rubber spatula, scramble eggs, breaking them up as they cook; remove to a plate. Add 1 tablespoon oil to skillet. Add chicken; stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove to plate with eggs.
3. Add remaining 1 tablespoon oil to skillet. When hot add in Tangy Thai mixture and cooked noodles. Bring to a boil. Boil, stirring frequently, until sauce reduces by half and is glossy looking. Stir in chicken and eggs. Remove from heat; let stand 5 minutes.
Makes 6 servings. Serve garnished with peanuts, chopped cilantro and fresh-squeezed lime juice.
Make Ahead & Freeze: Prepare step 1 in 3 separate quart freezer bags instead of bowls. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
I love the fact that Tastefully Simple has a variety of recipes for burgers. Makes it fun . . . sometimes we eat them as burger sandwiches, most of the time it is just patties, and sometimes I make it into meatloaf. And sometimes I do both patties & meatloaf. Substitutions are always acceptable. This time I used ground elk. No gamey taste.
1. In large bowl, combine pork, Onion Onion Seasoning, 3 Tablespoons Tangy Thai Sauce and salt, if desired. Pepper as desired. Form into 6 patties.
