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Recipes I've Shared:
1. To make the relish: brush both sides of the onions with oil. Grill the onions and peppers over Direct Medium heat until the onions are tender and the peppers are blackened and blistered all over, turning occasionally. The onions will take 8-12 minutes and the peppers will take 12-15 minutes. Cut the onions into 1/4 inch pieces. Divide the onions, reserving half for the relish and half for the burgers. Place the peppers in a bowl and cover with plastic wrap. Let stand for ten minutes, then peel away the charred skins. Cut each pepper into 1/4 inch pieces.
2. In a small sauce pan over medium heat, combine the vinegar and honey with 2 tbsps of water. Stir until the honey dissolves and then simmer for 3 minutes. Add the salt, pepper and cayenne. In a medium bowl, combine the peppers and half of the reserved onions, and pour the warm vinegar mixture over the vegetables. Mix well.
3. To prepare the burgers: In a large bowl, gently mix the reserved onions and all the burger ingredients except the milk. Add as much of the milk as the mixture will absorb. Form into 6 burgers, each about 4 inches in diameter and 1 inch thick. Brush the burgers with oil and grill over Direct Medium heat until fully cooked, but still juicy, about 15 minutes, turning once.
4. Grill the buns (not included in calories here - add separately) until toasted, about 1 minute. Spread mustard inside each bun, add a burger, and top with the relish. Serve warm.
From the side of a Cream of Broccoli Soup can!
Taken out of the "Take Out Tonight" Cookbook
This was taken from the Weight Watchers "Grill It Cookbook".
Recipes I've Rated:
Recipe Collections I've Shared:
A culmination of the things we already like and the things I may want to try.