Tag: soy sauce

The Best Grilled Portobello Mushroom Burgers

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion,  tomatoes, spinach, and avocado – yum!!

The only thing my husband said would make these burgers better is adding bacon… maybe next time.
I wanted to give the mushrooms a meaty flavor, so I marinated them with balsamic, soy sauce and Montreal steak seasoning. These were so good, perfect for meatless Mondays or any night of the week.

Grilled Portobello Mushroom Burgers
gordon-ramsay-recipe.com
Servings: 4  • Size: 1 loaded burger  • Old Points: 6 • Weight Watcher Points+: 8 pt
Calories: 295 • Fat: 13 g • Carb: 31 g • Fiber: 11 g • Protein: 21 g • Sugar: 6 g
Sodium: 594 mg (without salt) • Cholest: 0 mg

Ingredients:

  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped rosemary
  • 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
  • 4 thick slices red onion
  • 4 oz reduced fat Swiss, sliced thin (Alpine lace)
  • 4 thin slices tomato
  • 1/2 avocado, sliced thin
  • baby spinach
  • 4 whole wheat low calorie buns (I used Martin)

Directions:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

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Grilled Hawaiian Teriyaki Burger

If you’re looking for a new way to enjoy a burger, then I think you’ll love this Hawaiian inspired teriyaki burger made with Laura’s Lean ground beef[1], carrots, scallions and topped with a homemade pineapple teriyaki sauce and a grilled pineapple.

Last weekend I spent four days in Disney World with my husband and youngest daughter Madison. I attended the Food Blog Forum which was truly inspirational, and we stayed at the Grand Floridian Resort which was a lovely place to stay. One of those nights we ate dinner at the Kona Cafe at Disney’s Polynesian Resort, where I had a delicious teriyaki steak topped with pineapple; which was the inspiration for this burger recipe.
 
[2][3]

I did a little research into what goes into a Hawaian teriyaki sauce, and after reading many recipes I came up with my own version which was so good, this will certainly be a regular. You could of course buy teriyaki marinade to speed this up, but making it from scratch tastes sooo much better.

I’m a huge fan of Laura’s Lean Beef[4], because it’s low in fat and saturated fat, and free of hormones and antibiotics, which is important to me when choosing meat. Their beef is available in many supermarkets, and I even found it at Target. I’m also running a giveaway over at Skinny Bits[5] for two $25 vouchers so if you haven’t tried Laura’s Lean Beef, here’s your chance (click link for giveaway[6])

And I just have to share this contraption that easily cuts pineapple into perfect rings. My girlfriend Gabbie bought this for me a few years ago, and I love it; it’s called the Pineapple Easy Slicer[7]. It’s simple to use and it’s awesome. If you prefer canned pineapple, be sure it’s packed in juice and not syrup.

By the way, this is also great without the bun if you’re watching your carbs, just serve it on a bed of lettuce and drizzle the teriyaki sauce on top. Without the bun, the burgers are Weight Watchers 6 points plus.

Grilled Hawaiian Teriyaki Burger
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 burger • Old Points: 7 pts • Weight Watcher Points+: 8 pt*
Calories: 330 • Fat: 10 g • Carb: 37 g • Fiber: 6 g • Protein: 29 g • Sugar: 21 g
Sodium: 584 mg • Cholest: 60 mg   *without bun: 6 PP

Ingredients:

  • 2 lbs Laura’s Lean 93% ground beef
  • 1/2 cup grated carrots
  • 1/2 cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce (or more if you like it spicy)
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns (I used Martin’s)
  • 8 lettuce leaves

For the pineapple teriyaki sauce:

  • 1/2 tbsp cornstarch
  • 1/4 cup cold water
  • 1/4 cup low sodium soy sauce
  • 1/2 cup pineapple juice
  • 3 tbsp brown sugar
  • 1/2 teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced

Directions:

For the burgers: Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Form into 8 equal sized patties, try not to overwork the meat so it doesn’t get tough.

For the teriyaki sauce:  Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

Heat the grill. When hot clean the grates and spray with oil. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Teriyaki sauce recipe adapted from Food.com[8]

Disclosure: This post is sponsored by Laura’s Lean Beef[9].
I only share products I am passionate about and use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so, hope you enjoy!

References

  1. ^ Laura’s Lean ground beef (www.laurasleanbeef.com)
  2. ^ Grand Floridian Resort (disneyworld.disney.go.com)
  3. ^ Kona Cafe (disneyworld.disney.go.com)
  4. ^ Laura’s Lean Beef (www.laurasleanbeef.com)
  5. ^ giveaway over at Skinny Bits (www.skinny-bits.com)
  6. ^ click link for giveaway (www.skinny-bits.com)
  7. ^ Pineapple Easy Slicer (www.amazon.com)
  8. ^ Food.com (www.food.com)
  9. ^ Laura’s Lean Beef (www.laurasleanbeef.com)

Spring Stir Fried Chicken with Sugar Snap Peas and Carrots

Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.

I love making stir fries for dinner, what’s better than throwing veggies and protein into a wok and having dinner ready in minutes.

Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). You can serve it as is or over brown rice, quinoa, noodles, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I’m cooking.

This is super quick, so if you plan on making a starch with this, start that first. I finally got around to using Jaden’s rice bran oil[1] which is made from the
outer layer of the rice kernel where all of the nutrients are found, is high in antioxidants and is perfectly suited for high-heat wok cooking. Of course, you can use another oil that has a high smoke point such as sesame, canola, or grape seed.

This is under 200 calories, Weight Watchers friendly at 5 points, gluten-free, low-carb, clean and can easily be adapted for Paleo.

Paleo note: For those of you who are on a Paleo diet, replace the cornstarch with arrowroot, rice oil with coconut oil and the soy sauce with coconut liquid aminos.

Spring Stir Fried Chicken with Sugar Snap Peas and Carrots
gordon-ramsay-recipe.com
Servings: 4 • Size: just under 1 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 179 • Fat: 5.6 g • Carb: 7 gFiber: 2 g • Protein: 27 g • Sugar: 1.5 g
Sodium: 238 mg • Cholest: 0 mg

Ingredients:

For the sauce:

  • 1 tbsp low sodium soy sauce (or Braggs Liquid Aminos or Tamari for GF)
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch

For the Stir Fry:

  • 1 lb skinless, boneless chicken breast, sliced thin
  • salt, to taste
  • 1 tbsp rice bran oil[2], or canola
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonally
  • scallions for garnish

Directions:

Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.

Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

References

  1. ^ Jaden’s rice bran oil (www.amazon.com)
  2. ^ rice bran oil (www.amazon.com)

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