Vegetable Spring Rolls with Spicy Peanut Dipping Sauce

It's Meatless Monday!

Thai Vegetable Spring Rolls with Spicy Peanut Sauce

I always look forward to our meatless Mondays.  I truly enjoy creating healthy, meatless dishes that everyone loves.  What's even more fulfilling is coming up with unique dishes each time.  I find it really easy to come up with new Thai- style dishes, though.  For some reason those flavors just flow with me.  The herbs, peppers, citrus, soy sauce,  fish sauce, garlic, ginger...all of it!  These ingredients sing a merry little song when I put them all together, and I just allow my taste buds to dance along and guide me.

These Spring Rolls are so light and delicious!  I vary the vegetables almost every time I make them, utilizing whatever I've got on hand.  Snow peas, bamboo shoots, and celery work well too.  The most time consuming part of this dish is julienning the vegetables, so if you seek a short-cut, a store bought broccoli slaw would work really well.  Just note that you will need about 4 cups of julienned vegetables or slaw.  As for the mushrooms I used Baby Bella because that's what I had, but I'd prefer Shiitake.  The Spicy Peanut Dipping Sauce, in my opinion, is the perfect accompaniment!   Plus, this makes a lot of Peanut Sauce, so you can use it as a sauce for Asian marinated, grilled pork or chicken... delicious!  And since the sauce is already made it's an easy meal!  You can, however, use a store bought Thai Sweet Chili Sauce, which is also pretty tasty with them.  ( Just not as good as the Peanut Sauce!)

Spicy Peanut Sauce:

1 T. Coconut oil, or Peanut oil
1/2 tsp.  Hot Chili Sesame Seed oil
1 tsp. Ginger, minced
1 clove Garlic, minced
2 tsp. Red Curry Powder/ 1 T. Red Curry paste (amount may vary to taste)
1/4 c. Soy sauce
1/4 c. Agave Nectar
3/4 c. Peanut Butter, creamy
1/2 c Chicken or Vegetable broth
1/2 c. Coconut Milk
1 sm. lime, juiced

Melt the coconut oil in a medium sauce pan.  Add the hot chili sesame seed oil, ginger, and garlic and saute over medium heat for 1 minute.  Add the Curry powder / paste and cook for an additional minute.  Add the rest of the ingredients and simmer, stirring often, until well combined.  Remove from heat and set aside.

Vegetable Spring Rolls:

10 Rice papers/ Spring roll wrappers
2 oz. Dried thin rice noodles
2 T. Coconut oil/ Peanut oil
1 tsp. Sesame Seed oil
1 -1/2 c. Chopped Mushrooms
3 tsp. Ginger, minced
3 cloves Garlic, minced
1/3 c. Soy Sauce
1/3 c. Agave nectar
1/2 c. Basil, chopped
1/2 c. Cilantro, chopped
1 lg. Carrot, julienned
1/3 lg. English Cucumber, seeded and julienned
1 med. Red Pepper, julienned
1 c. Bean Sprouts

Rehydrate the rice noodles in hot water for 10- 15 minutes or per the directions on the package.  Drain well in a colander, and lay out on paper towel.  Before adding the noodles to the dish chop them into smaller pieces.  Lay them out in a heap on a cutting board and chop five or six times.  Then horizontally twice.
 

While the noodles are rehydrating, melt the coconut oil over medium heat in a large saute pan.  Add the sesame seed oil, mushrooms, ginger, and garlic.  Saute until the mushrooms are soft.  Add the soy sauce and agave nectar, and stir to mix. 

Remove from heat and add the noodles and stir to coat.

Add the vegetables, herbs, sprouts and mix well.

Now it's time for the assembly...  Fill a large pie plate with hot water.  Very carefully, one at a time submerge the rice papers for about 10- 15 seconds or until soft, but still slightly firm so you can handle them. It works well if you have a helper for this step, so you can have a little assembly line. Lay the wrapper on a wooden cutting board and dab off the excess moisture with a paper towel. 

Scoop about 1/4 cup of the filling in an oblong shape in the center of the wrapper.

Fold the top and bottom edges over.

Then roll from the left to right,  cinching in the filling as you roll.

Serve immediately with the Spicy Peanut Sauce.  You don't want to let them sit out very long, because they dry out.  I've found that any leftovers are best stored in an air- tight container with damp paper towel laid over top to maintain moisture and freshness. 

Chipotle Chicken Taco's with Homemade Tortilla's

Chipotle Chicken Taco's with Homemade Tortilla's

When I go to the grocery store I always opt for some really flavor packed ingredients that I can use to make several meals.  This is yet another recipe that I came up with to utilize our whole chickens that we slow- grilled on Sunday.  I also used the Pico de Gallo, and the pureed Chipotle's that I made for the Black-bean Burgers on Monday , so it was extremely easy.  In fact so easy that I had time to whip up some fresh flour tortilla's!  Homemade tortilla's just add a little extra warmth and love.  They are super easy as well, but they do take some time to make.  Probably about 30-45 min.  So, if you have the extra time, give it a try!  Your taste- buds, and your family will thank you... not to mention be rather impressed...(just don't tell them how easy they were!) 


Tortilla's:


4 c. All - purpose flour/ white whole -wheat flour
1 tsp. Salt
2 tsp. Baking soda
2 Tbsp. Lard/ Shortening
1 1/2 c. Water


Stir together the flour( I used white whole- wheat), salt, and baking soda.  Add the lard and work together with your fingers until the lard is worked in well and the flour is a bit crumbly. Add the water.  Knead the dough until it is well combined, smooth and elastic.  Roll into a ball.

Roll out on a lightly floured surface into a cylinder shape long enough to cut 18-24 sections... depending on how big you want your tortilla's.  Slice into however many sections you need.

Roll them out as thin as you can get them, sprinkling flour down to prevent sticking as needed, and flouring the rolling pin as needed.  They probably won't be exactly circular, but if they are, good for you! Mine, however, turn out like misshapen ovals or sometimes they even more closely resemble squares, but I'm okay with that.  It gives them character!

Heat a dry, medium skillet to medium- high heat.  NO OIL.  Cook each tortilla about 1-2 minutes per side, or until slightly browned on each side.  You know how tortilla's look and feel... use your judgement.  As you make them put them on a plate in an oven set on  the lowest temperature it will go.

For the Chicken Filling:


3 T. Extra Virgin Olive Oil
1 sm. Onion, chopped
2 cloves Garlic, minced
2 1/2 c.  Chicken, cooked and shredded
2-3 T. Chipotle pepper, pureed
1/4 c. Tomato sauce
1 T. Lime juice
2 t. Cumin
2 t. Oregano
Salt to taste


Saute the onion and garlic in olive oil  over medium heat until the onion is al-dente.  Add the rest of the ingredients, and stir to combine.  Cover and continue cooking over medium low- heat, stirring often, until the onions are soft and the liquids have been thoroughly absorbed by the chicken.

Topping:

Monterey Jack Cheese, Shredded
Lettuce, shredded
Avocado, thinly sliced
Black olives, sliced
Sour Cream/ Low- fat Plain Greek Yogurt*
Pico de Gallo


Assembly:

Well, I  think everyone knows how to assemble a taco... but I place the chicken in the tortilla and layer the toppings in the order they are listed.  It's just a matter of personal preference, though.  Well, that's it!  Super easy and super delicious! Of course you can use store bought salsa, and tortilla's to make it even easier, but that's just not my style.  Enjoy!


*  I make my own Greek- style yogurt from either Fat- free, or Low- fat Plain yogurt.  I place a strainer over a bowl, and line it with cheese- cloth.  Pour in the yogurt, and let it set refrigerated for 2-3 hours.  It turns out thick, and creamy!  Just like Greek yogurt for a fraction of the cost!  Hint... when you make this make plenty, because you can flavor it with a little vanilla extract, honey/ agave nectar, and macerated fruit for you own version of Greek Yogurt!

Pico de Gallo

This is a recipe that I refer to often.  It is extremely easy, and the big taste is so sensational.  It's good on pretty much everything!

Pico de Gallo:


6 lg. Roma Tomatoes ( diced)
1-2 Jalapeno's ( seeded and finely minced)
1 med. White onion/ or half sm. red onion ( diced)
3 Cloves garlic ( finely minced)
1 T. Sugar/ Agave Nectar/ Honey)
1 sm.  Lime ( zested and juiced)
3/4 c. Cilantro leaves( chopped)
1 tsp. Salt ( or to taste)

Mash the garlic and salt to a paste with a spoon.  Combine all ingredients, and let set for at least an hour before serving.  After it sets, taste, and adjust seasonings.

Homestyle Chicken and Noodles

Chicken and Noodles is one of my all time favorite comfort foods.  I like to go healthy most of the time, well about five out of the seven days of the week, but when I do comfort, I do it right!  I'm not talking Chicken Noodle Soup, which is fine and delicious in it's own right.  I'm talking rich, creamy, indulgent Chicken and Noodles!  I like to serve them over simple, and fluffy mashed potatoes.  Oh man!  It's like a warm blanket and a back rub in a bowl.

Here's the thing...  We're trying to cook on a budget these days, but with a little ingenuity every meal can be deliciously frugal.  On Sundays we usually slow grill or smoke large portions of meat to use throughout the week in several meals.  We even freeze some in vacuum sealed bags for later use.  I love a challenge, though, and coming up with great tasting, healthy, meals is definitely one that I am up to!  Certainly you can roast them in the oven if you don't want to grill, but we just love slow grilling/ smoking on Sundays.  Now, we have done pork roasts, hams, and whole chickens.  Next will be a beef roast.  There are just so many recipe possibilities with all of these!

For example... For our chickens, on Sunday we ate just the chicken and sweet potato fries for a side.  I will post a sweet potato fries recipe with Maple Curry Yogurt dip, shortly.  Delicious, but another post entirely.  For lunch today, I made us delicious chicken sandwiches on whole wheat toast with garlic aioli, cilantro, tomato, and avocado.  Of course tonight we had Chicken and Noodles with Mashed Potatoes, and tomorrow we plan to have Chicken Fajita's or Chicken Quesadilla's.  I haven't decided yet, but you can be sure that it will include Chipotle peppers!.  All of this and we still have plenty to freeze for later use.  We spent about ten dollars on both chickens, and we had fun doing it! 

My Chicken and Noodles start with a homemade stock.  When we trussed our chickens we removed the backbones, necks, and giblets.  These are PERFECT for making stock.  Granted, making stock takes anywhere from six to eight hours, but it's idle time. So, if you have a day when you're going to be home all day it doesn't take much effort, but the end product is liquid gold!  Give it a try on a lazy Sunday, and you will be hooked!

Homemade Chicken Stock:

2 Chicken Backbones
2 Chicken Necks
The Giblets of 2 Chickens
2 Carrots
2 Celery stalks
1 Onion
2 Bay leaves
4 Parsley stems
2 Garlic clove
1 T.  Peppercorns (whole)
3 Thyme sprigs
1 tsp. Salt (to taste)
Pepper to taste

Roughly chop the carrots, celery, and onion... Very large chunks, because you're just going to dispose of them.  Crush the garlic with the back of a spoon.  Toss all ingredients in a large stock pot, and cover with water, about 1/2 inch over the bones.  Bring to a boil, and reduce to a simmer.  Simmer uncovered for at least six hours.  Keep an eye on it...If the water evaporates to a level below the bones, add a little more water.  I simmered mine for eight hours, and I had to add about six cups of water.  Taste it, and adjust salt and pepper.  The longer you simmer, the richer the flavor.  You'll want to skim the fat off of the top once in a while, but reserve the fat... you'll use this to make a roux to thicken the dish. 

When you have the flavor where you want it, drain into a fine mesh sieve.  Discard the bones and veggies.  Return the stock to to pot.  This is LIQUID GOLD.

Now, I adore homemade noodles, but when I'm tending to a homemade stock all day, I don't really want to make noodles too... not that it hasn't been done.  However, Ream's Homestyle Egg Noodles are so good!  They are pretty much just like my homemade noodles, just frozen!  Perfect!  And not all that pricey!

Chicken and Noodles:

3 sm. or 2 lg. Carrots (Chopped)
3 sm. or 2 lg. Celery Stalks (Chopped)
1 med. Onion (Chopped)
2 cloves Garlic ( Finely Minced)
3/4 c. Parsley (chopped)
1 pack Ream's Homestyle Egg Noodles
salt to taste
pepper to taste
Reserved Chicken ( about 4 cups)

Combine your stock ( if using store bought, it will equal about 6-7 cups), vegetables, garlic, and parsley. Simmer for about 7 minutes.  Add the Ream's Noodles and simmer for an additional 15 minutes.

Add the chicken  and simmer for about 5 more minutes.  At this point you will want to use the reserved fat and broth that you've skimmed off of the stock... Use about 1/4 cup of this, and combine with 1/4 cup of flour.  If you're using store bought broth just use 1/4c. Stir until it is lump- free, and add some water or broth if need be.  Add the roux (flour mixture) to the Chicken and Noodles, and stir until combined.

Cover and let the noodles finish plumping up... I like mine a bit al - dente.  So it won't take long!  The finished product should be thick, and creamy.  If it's not thick enough, mix a little more flour with broth or water and add this to the noodles... if it's too thick add a bit more broth or water. I like to serve this  dish on top of pillowy mashed potatoes.  I think everyone has a recipe for those, and I never follow one anyhow.

You may want to put on some pajama's to eat this dish, because it very well may put you to sleep!  Trance inducing, splendor is what it is!  Enjoy!

Joshua's Poem

Baby boy of mine, I love you...
More than all of the stars in the sky

When and if you ever doubt it
Look up, and you will see
My smile, written in the stars
From dimple to dimple
Planet to star
If you look closely enough
You'll find the story of your dad and me
True Love's example!
You are the product of true love
You'll find peace wherever you go
Because peace is where you come from
And wherever you may roam

Black- Bean Burgers with Pico de Gallo

Meatless Monday!!

For today's meatless recipe I went with our old faithful,  Black-Bean Burgers.  They are easy, healthy, and so incredibly good! They definitely don't taste like hamburgers, yet vegetarians and meat- lovers alike adore them!  Once again, I utilize canned chipotle's for a good dose of flavor and spice.  But a must have topping is a great pico de gallo. 


I've included my Pico de Gallo recipe... I was on the fence about sharing it, but I decided it needed to be shared.  I don't make it the same every time, because I don't usually measure.  However, I measured this time just so I could post it.  You may need to adjust according to your palette. Also, the sweetness and acidity levels vary greatly in tomatoes.  This needs to be taken into consideration when adding sugars and acids such as lime juice.  If you don't have lime juice use lemon juice.  Sometimes I use a combination of lime juice and Apple Cider Vinegar.  If you are unsure, just add a bit of citrus at a time.


As for the burgers,  I use dried beans most of the time.  In my opinion they taste better, and they are so much cheaper... About 1/3'rd of the cost of canned.  Only problem is the convenience factor...It takes an hour or two boiling the beans before you can use them.  Not to mention soaking them overnight.  However, if you've got the time, and not much money, dried is the way to go!  I do use canned sometimes, and they are almost as good!  I've had requests for this recipe, so for those of you interested, Thank you... and here it is!


Pico de Gallo:


6 lg. Roma Tomatoes ( diced)
1-2 Jalapeno's ( seeded and finely minced)
1 med. White onion/ or half sm. red onion ( diced)
3 Cloves garlic ( finely minced)
1 T. Sugar/ Agave Nectar/ Honey)
1 sm.  Lime ( zested and juiced)
3/4 c. Cilantro leaves( chopped)
1 tsp. Salt ( or to taste)

Mash the garlic and salt to a paste with a spoon.  Combine all ingredients, and let set for at least an hour before serving.  After it sets, taste, and adjust seasonings.


Black- Bean Burgers:


3 cup Black beans (divided)
1/2 Yellow onion
2-3 Chipotle peppers
6 sprigs Cilantro (stems and leaves)
1 tsp. Cumin
1 tsp. Oregano
3 cloves Garlic (minced)
1/2- 1 c. Bread crumbs( depending on the bread crumbs)
1 c. Corn
1 Egg
Salt to taste


Combine 2 cups Black- beans in a food processor with Onions, Chipotles, Cilantro, Cumin, Oregano, and Garlic.  Puree until pasty but a bit chunky.  Add the remaining Beans, Bread Crumbs, Egg, and Salt.  Pulse until just combined. Pour into a bowl.  Mix in the corn.  If the mix is to pasty add more bread crumbs.  You want them to form into loose patties.  If they have too much bread crumbs they tend to be too dry, yet if they don't have enough they fall apart.  Find the perfect medium.  Form into patties and bake on a greased baking sheet at 375 degrees.  Lightly oil each patty to prevent sticking and drying.  Turn after 15 minutes, and bake an additional 15- 20 minutes.


For Plating:


Whole Lettuce leaves (Romaine, Bibb, Leaf, of Butter)
Avocado slices
Black olives
Light Sour cream
Pico de Gallo


Lay the Burger on the Lettuce leaves, top with the avocado, sour cream, black olives, and Pico de Gallo.
Enjoy!


Note:  I made a Cilantro/ Lime Jasmine Rice Pilaf to go with it... let me know if you want that recipe!

Chipotle, Lime Chicken Breasts with Lime and Cilantro Quinoa Pilaf

Chipotle, Lime Chicken Breasts with Lime and Cilantro Quinoa Pilaf

Canned Chipotle peppers are under utilized as far as I'm concerned...I ADORE canned Chipotle peppers.  When I buy a can of them I usually add limes, and cilantro to the shopping cart.  I may not know exactly what I'm going to make but these three ingredients are inexpensive, they go really well together,  and they can dress up sea food, poultry, or beef.  Any route that I go, I know I'll have a winner!  Honestly, when you have such a huge flavor like Chipotle, you can skimp on fat because of the flavor AND moisture in the sauce! The burnt chicken is the marinade, which is adhered onto the breast which = flavor!!

So, when I crack open the can I immediately puree the entire thing.  That way when I need a Chipotle kick... I've got it!  Like for my Chipotle Burgers!  I used only a few Tablespoons for that recipe and I have most of a can to use up. I have used my pureed Chipotle's in many recipes... such as Beef or Chicken Fajita's, Fish/ Shrimp Tacos,  Black- Bean Burgers, Stuffed Peppers, etc... I will post as I make them.  I can honestly say, that I am excited to make them, so I can post them, with descriptive pictures!

The Quinoa Pilaf is an entirely different strain of recipes to come!  I must say, though, that this Quinoa Recipe is not the same as most Quinoa lovers are used to.  It's al- dente and fluffy, not mushy,and liquidy.  Not to say that traditional Quinoa cooking methods are bad, but this is just... well different.  Some people may not like it, because it is a bit al -dente, more like Bulgur Wheat.  I, for one, love it!  I have many idea's for this method of cooking.  So, again, those are to come!

This brings me to the subject of utilizing ingredients to their fullest potential:  Cilantro, for one... most people use only the leaves, and toss away the stem... the stems lend a powerful punch of flavor, especially in soups and marinades!  And in my opinion an un-zested piece of citrus, has been mistreated and wasted!  In any recipe of mine you always find that I include the zest of citrus, as well as the stem of many veggies and herbs.  Sometimes even the flower of the plant! For now, though, I have utilized the remainder of my pureed Chipotle's in an easy peasy Grilled Chicken Recipe.  I'll post more of these recipes as I make them!

Chiplotle Marinade:

2 limes (zested and juiced) = to 1/2 c.juice

3/4 c. olive oil

5 Cilantro Stems ( whole, stems and all)

1/2 tsp. Salt

1 1/2 tsp. Truvia/ 2 T. Honey

4 T. Pureed Chipotle Peppers

For the Chipotle Marinade: 

Combine all ingredients in a food processor.  When I say Cilantro, I mean ALL of it!  Stems and leaves! I used Truvia, only because I was out of Honey, and Agave Nectar, and I wanted to avoid sugar... My first choice would be Agave nectar, though. Mind the sweetness level of Tuvia, though.  1/2 tsp. Truvia

  This makes enough for four chicken breasts.  I let them marinate for about three hours.  Josh grilled them on the charcoal grill, which is always our main cooking method. However, they can be grilled on gas, or even sauteed, or broiled.  Chicken is tricky to get done just right. So to avoid any head-aches, ( or stomach- aches) No matter which method of cooking you choose, rely on an inserted thermometer.  It should read 165 degrees when inserted into the center. 

Cilantro Lime Quinoa

1 onion, chopped

4 cloves garlic, minced

2 tsp. Cumin

2 tsp. Coriander Seed (ground)

1 1/2 c. Quinoa ( rinsed, and drained thoroughly)

1 1/4 Chicken Broth

2 Green onions, chopped

1 lime, zested and juiced ( separated)

3/4 c. Cilantro (chopped)

For the Cilantro Lime Quinoa:

Saute the onion, and garlic for a minute.  Add the Cumin, Ground Coriander Seed, and Quinoa.  Stir and toast for about ten minutes, or until the Quinoa is slightly browned, and frangrant... it will smell nutty!  Add the broth and Green onions and lime zest,and the juice of 1/2 the lime,  stir, and cover.  Reduce heat to a simmer and cover.  Let simmer for about 16- 20 minutes.  Just before you remove from heat, add the juice of half the lime, and the chopped cilantro, and fluff.

This step is crucial:  Place a clean towel over top of the pot.  Replace the lid.  Remove from heat.  Let set for Ten minutes. Fluff again, and serve with the Chipotle Chicken.

Thai Vegetable Curry over Garlic, Ginger, and Lemon Jasmine Rice

Meatless Monday!!!

I love our Meatless Monday tradition for three reasons:  One, it's healthy!  Two, it's challenging to come up with delicious yet healthy meatless dishes, and I do love a challenge.  And three, IT'S CHEAP!!  Especially in the Summer and Fall when we have fruits and vegetables abounding!  I'm drooling thinking about some of the fresh dishes that come strait out of the garden, Sigh...  So delicious.

Thai Vegetable Curry over Garlic, Ginger and Lemon Jasmine Rice

For the Rice:

3 T.  EVOO
3 Garlic cloves- crushed
3 tsp. Fresh grated ginger/ or jarred

1 c. Jasmine rice

1- 1/2 c.  Chicken broth/ veggie broth
1 small lime- zested, and juiced, or 1/2 large lime

3 T. fresh Cilantro

Heat the oil in a small  stock pot.  Add the garlic, ginger, and jasmine rice.  Stir  constantly for 4-6 minutes, or until lightly browned and fragrant.  Add the broth, and zest.  Bring to a boil, and reduce to a simmer.  Simmer for 15- 20 minutes, covered.   Once all the liquid is absorbed fluff with a fork.  Add the 2-3 T. lemon juice, and chopped cilantro.

For the Vegetable Curry:

4 -5 cups of fresh vegetables of your choice.  Tonight I used asparagus, mushrooms, red peppers, onions, and snow peas. But I would have enjoyed some crunch from carrots, or water chessnuts.

1 can of coconut milk ( don't buy light, it's good for you, and you need the substance of the regular)
3 tsp. garlic(fresh or jarred)

3 tsp. ginger(fresh or jarred)

2 T.  Soy Sauce
3-4 T.  Red Curry Paste ( Depending on your heat preference)

1 T  Fish Sauce

1 T  Lime Juice

Lime Zest

Heat the oil in a large wok or a saute pan and add the garlic, ginger, Curry Paste, and saute for a minute.  Add the veggies, coconut milk, fish sauce, lime juice, and lime zest.  Bring to a simmer and continue to simmer for 5-10 minutes.  Time doesn't really matter, here.  Just keep an eye on the veggies and make sure they don't get too overdone.  You want them al- dente.  Add the lime zest.  Toss and serve on the Jasmine Rice.

Chiptle Burgers with Avocado Mayo

Chipotle Burgers with Avocado Mayo

      My Chipotle Burgers with Avocado Mayo. These things tasted just as heavenly as the picture turned out! I love this recipe because by using 96% lean ground beef you cancel out the fat, but by using flavor and heat packed chipotle peppers,with sauce,you add the much needed moisture that a fattier cut of beef lends. I puréed an entire can of Chipotle peppers and used only 3-4 T. for this recipe. One really handy dandy way to preserve the rest is to pour the puréed sauce into a freezer safe container, so whenever you need a chipotle flavor boost you have it at hand! However, I have a super left-over Brisket Chili recipe that I will use the rest in tomorrow! Recipe to follow!

Ingredients for Burgers and Toppings:

Burgers:

96% lean ground beef (1.15 lb)

3-4 T. puréed Chipotle chili's w/ sauce

2 tsp. cumin
1/2 tsp. salt 

Sliced light Monterey Jack
Whole wheat buns (sprayed with olive oil, sprinkled with garlic salt, and grilled until toasty!)

Avocado Sauce:

1 ripe avocado
1/4 c. Light Hellman's mayo
1 lime (zested, and half the juice)
1/4 tsp salt

Toppings:

Sliced red onion

Sliced tomato

Cilantro

Sliced black olives

For the Avocado Sauce:

Mash the Avocado with the mayo, the zest of the entire lime, and the juice of half the lime. Add the salt and mash until well combined. Refrigerate until ready to make the burger sexy!

For the burgers: 

Purée the entire can of chipotle peppers with sauce. Mix 3-4 T. of the sauce with the ground beef. (Reserve the rest/ freeze for future recipes.) Add the cumin and salt, and gently form into patties. Do not over- mix! The lack of fat in these burgers make them susceptible to become hockey pucks. Gently work the sauce in until they come together and it should make four patties. Charcoal all the way! While grilling the burgers, spray the buns with olive oil and sprinkle with garlic salt, and pepper. Grill alongside the burgers. Once the burgers are almost done; add the the light Monterey Jack cheese and melt.

Assembly: Slather the Avocado Mayo on the top and bottom of the toasted garlic bun. Plop the burger on, and layer on the toppings!