Breakfast Burger

This is one of those recipes I seriously COULD NOT wait to share. Like I have been chomping at the bit ever since I made these because I needed someone outside of my household to understand just how delicious a breakfast burger with maple Sriracha aioli is. First of all: breakfast. burgers.

It's basically the American food equivalent of sausage breakfast tacos, which we all know are so awesome they need to have their own designated space on the food pyramid.

Okay but the second, and possibly most amazing  part of this recipe is the maple Sriracha aioli. Um, yes. I just said that.

Maple. Sriracha. Aioli.

I can't totally take credit for that one. I read it on a restaurant menu. But when I ordered the sandwich it came on I was kind of sad because it was not the sandwich flavor explosion I wanted it to be. I also have no idea how that restaurant made their maple sriracha aioli, but I can tell you without a doubt that mine is better.

I promise from the bottom of my heart that I am not being conceited.

Moving along to what exactly constitutes a breakfast burger -- it's totally the bacon and eggs. But! I also added breakfast pork sausage to my really lean ground beef. And then I piled everything onto toasted mini bagels.

With a side of homemade hash browns or home fries you can completely get away with your favorite guilty pleasure meal for breakfast. Wanna know a great secret though? These are tiny. I mean they are tall. But small. So you can stuff your face and one little burger will completely fill you up and you won't have to feel very guilty at all.

This recipe is winning.

If you're into burgers you might want to check out this Paunch burger recipe. It's 8 feet tall and obnoxious in the best burger way. You could also give these buffalo turkey sliders a try for something a little different. 

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Breakfast Burger Recipe

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Ingredients

For the Maple Sriracha Aioli:

• 1/3 cup mayonnaise
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon sriracha chili sauce

For the Burgers:

• 1 pound lean ground beef, i used 93% lean
• 1/2 pound sage pork breakfast sausage
• 8 slices muenster cheese, or any cheese you prefer
• 8 mini bagels
• 8 slices maple bacon, cut in half, cooked, and drained on paper towels
• 8 eggs
• 2 cups mixed greens, like arugula
• 8 thin slices red onion
• 1 roma tomato, thinly sliced

Directions

1. In a medium bowl mix together the mayonnaise, maple syrup, and sriracha sauce until smooth. Set aside.
2. Preheat the oven to 350°F (This is to toast the bagels all at once. If you prefer to use a toaster or a toaster oven you won't need to heat your conventional oven).
3. Using your hands, combine the lean ground beef and pork sausage in a large bowl. Careful not to overmix (working it too much can give you tough burgers) but try to get the sausage well-incorporated. Form 8 small patties that are as close in size as you can make them.
4. Heat a grill pan or large skillet over medium high heat. Add as many of the patties as you can comfortably fit (I do 3 or 4 at a time). Sear each side for about a minute before turning.
5. If you preheated the oven to toast the bagels you can put them in now. I like to split the bagels and put them face down directly on the rack.
6. Continue cooking the burgers until the centers are cooked through (the sausage in the mixture means you won't want any pink; they will still be plenty juicy!), about a total of 4 minutes on each side. Add the cheese to each burger and remove them to a plate.
7. Take the bagels out of the oven -- you want the face of each to be golden.
8. In a nonstick skillet cook your eggs. This will be according to your preference. Pictured is a perfect over medium with the whites cooked completely through and the yolk only runny in the very center.
9. Assemble your burgers -- spread the Maple Sriracha Aioli on both sides of each bagel. On the bottom bagel half stack your greens, an onion ring, and a couple of thin tomato slices. Then add the burger. Top it with the fried egg, half a slice of bacon, and then the top half of the bagel.
10. Serve hot.  

Recommended Equipment

Cuisinart Stainless Steel Mixing Bowls

Le Creuset Skillet

Lodge Cast Iron Skillet

12" Clongs

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Cranberry White Chocolate Chip Pancakes

During the winter months, for some reason I just crave all things cranberry. I love adding dried cranberries to a multitude of foods. These cranberry white chocolate chip pancakes are always served on snow days in our home.

I'm not sure why I love them so much when it's snowing, but they just seem like a must-have on snow days. I also sprinkle them with 'snow' AKA powdered sugar too. My kids love them as well, and it's just perfect paired with a nice cup of hot coffee. Then, of course, watching the snowfall too.

The first year I made these was right after my son turned 1, and it was snowing. It was the first time that he really understood what the snow was, too. I guess that may be why any time I think of them, I always think of snow days.

Now, I'm really hoping for some snow this year, maybe not as much as last year, but still, a few days would be nice!

I love these pancakes because they are nice and fluffy. The batter is not very runny, making them easy to shape into that perfectly iconic round pancake that everyone hopes for.

Once they are nice and golden brown, I serve them with pure maple syrup and sprinkled with "snow". That's the best part! Now, these may be a little sugary for breakfast but they are worth it and so good.

Do you have a breakfast that you always serve on snow days? Or do you just sleep in and wake up at lunchtime? I could only hope for that much sleep, but those days are gone for now in our home, with two little ones under five running around.

What type of pancakes do you enjoy making most? If you're looking for a tradition to start, start with these, or Heather's cherry pie pancakes, or even Megan's mascarpone pancakes. No matter what, it's time to try these babies, heavy on the white chocolate and tart cranberries, immediately!

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Cranberry White Chocolate Chip Pancakes Recipe

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Ingredients

• 2 cups all-purpose gluten free flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 1/2 cup sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• 1 cup dried cranberries
• 1/2 cup white chocolate chips
• powdered sugar, for dusting
• pure maple syrup

Directions

1. Combine all ingredients in a bowl mixing well and folding in the cranberries and chocolate chips. Let batter sit for about 30 minutes for fluffier pancakes.
2. While the batter is sitting about 10 minutes before you are ready to cook begin to heat the griddle or skillet to medium heat and spray with non-stick cooking spray.
3. Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.
4. Continue until all pancake batter is used.
5. Serve topped with powdered sugar and syrup.

Recommended Equipment

Le Creuset Skillet

Lodge Cast Iron Skillet

Cuisinart Stainless Steel Mixing Bowls

Le Creuset Revolution Spatula

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Chinese Orange Chicken

Start the chicken:
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Line a large rimmed baking sheet with paper towels.

In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

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Maple Bacon Pancake Poppers

We've been lax in celebrating Pancake Sunday around here lately. With busy weekends and sick kids, sometimes it's all we can do to get breakfast — any breakfast — on the table. And frankly, while we love pancakes around here, sometimes I get tired of the process. Waiting for the griddle pan to heat up, pouring out the first batch of pancakes, waiting, flipping, waiting, then doing another round while the finished stack is already devoured by those waiting at the table. Don't get me wrong — I love those piping hot 'cakes, but I also really want to be able to enjoy breakfast together as a family, not with one person scurrying back and forth from the kitchen.

Happily, I think I've hit upon a solution: make your pancakes in a muffin tin!

Right now you might be saying, "But Megan, doesn't that make them muffins, not pancakes?" I'm here to tell you that it doesn't. You see, though muffins (especially blueberry muffins!) are completely delicious, when you pour pancake batter into a muffin tin it creates a nice poppable-size pancake, with the same texture and flavors of a pancake. Even better? These maple bacon pancake poppers have your side of bacon and drizzle of syrup baked right in, making these an ideal grab-and-go breakfast. You know what that means — pancakes any morning of the week!

You can try this popper method using any pancake recipe you like, such as my mascarpone pancakes, though I recommend trying out this one first. You can more bacon if you like, or toss in some tiny wild blueberries, or try a slice of apple. Anything goes! Get the kids involved and encourage them to make their own popper creations.

Be sure to serve these piping hot from the oven, or reheat leftovers in the microwave. Serve with extra syrup for dipping or dust with powdered sugar. Make 'em for dessert and drizzle with chocolate sauce! Trust me, you won't be able to stop popping these maple bacon pancake poppers.

To make the process even simpler, use Stephie's recipe for homemade bisquick mix and have them ready in a flash.

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Maple Bacon Pancake Poppers Recipe

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Ingredients

• 4 slices bacon
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup milk
• 1 egg
• 2 tablespoons pure maple syrup
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon across rack and bake for 15 minutes. Let cool enough to handle.
2. Reduce oven to 350°F and grease a muffin tin.
3. Meanwhile, sift together flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
4. In a separate bowl, whisk together egg and milk, and stir into flour mixture to make a batter.
5. Chop bacon and mix with the maple syrup, then stir into the batter. Stir in the melted butter.
6. Scoop 1 tablespoon of batter into each muffin well. Bake for 10 minutes, let cool slightly, and serve with powdered sugar or extra syrup for dipping.

Recommended Equipment

Cuisinart Stainless Steel Mixing Bowls

KitchenIQ Spice Grater

Le Creuset Jelly Roll Pan

360 Bakeware Jelly Roll Pan

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paneer khurchan recipe, how to make punjabi paneer khurchan recipe

paneer khurchan recipe with step by step photos – sharing a north indian punjabi paneer recipe which at times you will find in dhabas and restaurants.

to make paneer khurchan is very easy and just takes about 30 minutes. all you need is paneer and veggies like capsicum, tomatoes and onion, including the regular indian spices.

the word 'khurchan' is derived from the hindi word "khurachna" which means 'to scrape'. so the dish is basically scraped paneer in a semi dry sauce or gravy of onion, tomatoes and bell pepper.

there are quite a number of variations of making paneer khurchan and this is my own version. mildly spiced, tangy from the tomatoes with a faint sweetness from the onions, bell pepper and cream.

to make paneer khurchan, you need a heavy base iron tawa/griddle. you can also use steel or aluminium tawa. the tawa should not be thin from the bottom as then the paneer will get browned quickly and burn too. you can also use a thick bottomed iron or steel kadai. the recipe cannot be made in non stick pans. here i have used iron tawa.

paneer khurchan goes best with chapatis, tandoori rotis or naan. also remember to drizzle in some lime juice before serving.

lets start step by step paneer khurchan recipe:

1. slice 250 grams of paneer into an inch batons or strips.

2. chop all the veggies. 2 medium onions, thinly sliced. 1 large tomato, chopped. 1 large capsicum/bell pepper, cut in small cubes. 1 or 2 green chilies & 1 inch ginger, julienne. reserve a few ginger julienne for garnish.

3. heat 1.5 tbsp oil in medium to large iron tawa. don't use non stick pan. you can also use an a thick bottomed iron or steel kadai.

4. add the sliced onions and stir.

5. saute them till they turn translucent.

6. then add the capsicum cubes and chopped tomatoes.

7. stir very well.

8. keep on sauteing and stirring them for about about 7 to 8 minutes on a low flame.

9. the tomatoes need to get softened and the capsicum just about cooked.

10. then add the spice powders – ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, a generous pinch of asafoetida and salt. for a spicy version, increase the amount of red chili powder and garam masala powder.

11. stir the spice powders very well with the sauteed onion tomato capsicum mixture.

12. add the slit green chilies and ginger juliennes. you can also add 1 or 2 more of the green chilies, if you prefer.

13. stir.

14. then add the paneer strips.

15. stir very well and increase the flame to high. paneer will leave moisture once you mix them with the rest of the masala base.

16. with a spatula, align and place each paneer strip touching the tawa, so that they are cooked evenly as well as get bit golden from the base.

17. cook for a minute and then scrape the paneer strips from the base. reduce the flame if everything starts to get brown quickly. turn over and let the other side get browned a bit.

18. again scrape and stir. keep on scraping if you see the paneer or onion-tomato bits on the tawa. a note is not to cook too much as then the paneer would harden. the scraping as well as flipping has to be done quickly. scrape all the bits and pieces of paneer as well as the onion, tomato and capsicum.

19. lastly add 1 tbsp low fat cream and 1/2 tsp kasuri methi/dry fenugreek leaves, crushed. the cream is optional and if you don't have just skip it.

20. switch off the flame and stir very well again.

21. add 2 tbsp chopped coriander leaves and stir. you can also garnish paneer khurchan with coriander leaves instead of mixing them.

24. serve paneer khurchan with rotis, paratha or naan.

if you are looking for more paneer recipes then do check paneer do pyaza, palak paneer, kadai paneer, dry paneer manchurian, achari paneer tikka, malai paneer and paneer butter masala recipe.

paneer khurchan recipe below:

paneer khurchan recipe

paneer khurchan recipe - easy & quick north indian semi dry curry made with paneer in a onion-tomato-capsicum base.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: north indian, punjabi

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 250 gms paneer/cottage cheese
• 90 to 100 gms onions, about 2 medium onions, or ½ heaped cup sliced onions
• 150 gms tomato, 1 large tomato or ⅔ cup chopped tomatoes
• 1 large green capsicum/bell pepper or 100 gms capsicum or ½ cup chopped capsicum
• 1 inch ginger/adrak, julienne
• 1 or 2 green chilies/hari mirch, slit
• a generous pinch of asafoetida/hing
• ¼ tsp garam masala powder or add as required
• ¼ tsp turmeric powder/haldi
• ¼ to ½ tsp red chili powder/lal mirch powder or add as required
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 1 tbsp cream (optional)
• 2 tbsp chopped coriander leaves for garnish
• 1.5 tbsp oil
• salt as required

INSTRUCTIONS

1. slice 250 grams of paneer into batons or strips about an inch.
2. chop all the veggies. slice the onions thinly. chop the tomatoes and cut the capsicum in small cubes. slit the green chilies & julienne the 1 inch ginger. reserve a few ginger julienne for garnish.
3. heat 1.5 tbsp oil in medium to large iron tawa. don't use non stick pan. you can also use thick bottomed iron or steel kadai.
4. add the sliced onions and saute them till they turn translucent.
5. then add the capsicum cubes and chopped tomatoes.
6. keep on sauteing and stirring them for about about 7 to 8 minutes on a low flame.
7. the tomatoes need to get softened and the capsicum just about cooked.
8. then add the spice powders - ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, a generous pinch of asafoetida and salt.
9. stir the spice powders very well with the sauteed onion tomato capsicum mixture.
10. add the slit green chilies and ginger julienne. stir.
11. then add the paneer strips.
12. stir very well and increase the flame to high. paneer will leave moisture once you mix them with the rest of the masala base.
13. with a spatula, align and place each paneer strip touching the tawa, so that they are cooked evenly as well as get bit golden from the base.
14. cook for a minute and then scrape the paneer strips from the base. reduce the flame if everything starts to get brown quickly
15. turn over and let the other side get browned a bit.
16. again scrape and stir. keep on scraping if you see the paneer or onion-tomato bits on the tawa. a note is not to cook too much as then the paneer would harden. the scraping as well as flipping has to be done quickly.
17. lastly add 1 tbsp low fat cream and ½ tsp kasuri methi/dry fenugreek leaves, crushed. the cream is optional and if you don't have just skip it.
18. switch off the flame and stir very well again.
19. add 2 tbsp chopped coriander leaves and mix them with the paneer khurchan. you can also garnish paneer khurchan with coriander leaves instead of mixing them.
20. serve paneer khurchan hot sprinkled with some lime juice and the reserved ginger julienne, along with some chapatis, tandoori rotis or naan.

3.2.2925

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