Pulled pork pairs well with coleslaw, mashed potatoes, or mac&cheese. 2 lbs of pork should make a decent meal while 4 lbs should serve a larger group. This can also be done in an oven or show cooker but that would take several hours at 300° and probably requires more water due to evaporation (I haven’t tried it myself).
Traditional:
Toppings (optional):
From: BeefWhatsForDinner.com
These would be great served as you would any burger – ketchup, pickles, onions and what not. But it would also be pretty good done up with Italian inspired fixins, like roasted red pepper and pesto. Maybe a little pesto mixed into some vegan mayo? Let your imagination run wild.
If you want to make a double batch and freeze them, cook first, then stack with squares of parchment paper to keep them separated. Freeze in ziplock bags.
One last thing, I use canned lentils here. You can use french or green lentils that you cook yourself, but you’ll need to play with consistency a bit, most likely adding a little bit more breadcrumbs to get them firm enough. Don’t use red lentils, they are too mushy.
Olive oil (from 1 teaspoon to 2 tablespoons, your choice)
1 small yellow onion, diced medium
½ pound cremini mushrooms, thinly sliced
3 cloves garlic, minced
Fresh black pepper
½ teaspoon dried thyme
¼ teaspoon dried tarragon
½ cup pitted kalamata olives (really, use any pitted olive you like)
1 15 oz can cooked lentils, rinsed and drained (1 1/4 cups)
1 cup breadcrumbs, divided
2 tablespoons soy sauce
2 teaspoons fresh lemon juice
¼ teaspoon liquid smoke (optional)
Cooking spray
Preheat oven to 350° F.
Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. Saute onion for about 3 minutes with a pinch of salt. Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.) Remove from food processor and set aside. (No need to clean it out for the next step.)
When mushrooms have cooked, add mushroom mixture to the food processor. Add all other ingredients except for ½ a cup of the breadcrumbs. (Did you hear me? Reserve ½ cup of the breadcrumbs, this will give them better texture.) Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl. Add the remaining ½ cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
Divide burger mix into 6 equal pieces. An easy way to do this is divide it in half, then cut each half into 3 basically equal portions. You can do that right in the bowl if it’s large enough.
Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.
Serves 4
Read more at Wholeliving.com: Greek-Style Quinoa Burgers
I made this for my husband for lunch the other day.
And then he asked for it again for dinner that night.
And the next night.
So here is the how to:
1- Get some good hoagie rolls and toast them under your broiler
2- Spread some mayo and some BBQ sauce on your toasted bread
Then here is what you need for the rest of the sandwich
– Deli turkey chopped up and mixed with BBQ sauce
– Coleslaw (I just bought a bag of shredded cabbage and mixed it with a store bough coleslaw dressing)
– Sliced red onion
– Sliced tomato
– Sliced avocado
– Swiss cheese
So after you spread the mayo and BBQ sauce on the toasted bread…
3- Put on the Swiss Cheese and the BBQ turkey and put it back under the broiler till hot and bubbly
4- Then layer on the rest of ingredients, season with salt and pepper…
5- Then devour while still hot. Yum!
…
Click the link below to continue onto the full article
http://www.theredheadedhostess.com/home-and-garden/recipes/bbq-turkey-sub-deliciousness/
3/4 to 1 lb. roast beef (from the deli)
3/4 to 1 lb. sliced white cheese from the deli – muenster, provolone, mozzarella, etc.
hoagie or french rolls – one per person
1 lb. sliced mushrooms, optional
1 lg. onion, quartered, optional
softened butter
If you want a buttery flavor then slice each roll, spread with butter and lay butter side down on a large cookie sheet. Toast at 400 degrees for a few minutes, until butter is melted and bread is barely crisp. You can also just toast the bread without the butter. Flip them over and add a few slices of roast beef and some cheese. Stick back into the oven and bake until the cheese is melted, about 5 minutes.
If you want (and I highly recommend it) you can saute the mushrooms and onions in butter while everything is toasting and then put a large spoonful or two on top of the cheese once it’s melted. Or on top of the roast beef, then add the cheese and melt it all. My kids don’t like the mushrooms/onions so they eat theirs with meat and cheese only. The two littlest guys (ages 3 and 5) split one.
An alternative to the roast beef is to use some sort of beef sliced super thin, or stir fry meat (make sure you cut it smaller if the strips are very long). Brown the meat in some butter and throw in some garlic powder, onion powder, beef bouillon granules, soy sauce, worchestershire sauce, and Jane’s Mixed-up seasoning or salt. This is sometimes cheaper than a pound of roast beef, but takes longer to make.