Portabello Mushroom Burgers

These burgers are just the most delicious, healthy summer eat; they are literally better than a meat burger!! The recipe is inspired by Webers Art of the Grill by Jamie Purviance

You Need: 

4 fresh Portobello mushrooms
2 red bell peppers
2 green zucchinis
1/2 cup olive oil
1 tablespoon fresh chopped rosemary
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons balsamic vinegar
1 large ripe tomato
Raw red onion cut into rings
8 oz fresh goats cheese
12-16 fresh basil leaves
8 buns (we use Oetzer One Buns - whole wheat, 100 calories and taste great)
ketchup & mustard

Directions:
Remove stems from mushrooms. Cut the bell peppers into planks. Cut zucchini lengthwise into 1/2" thick slices. Put all of this into a ziplock bag.

In a small bowl mix oil, rosemary, chopped red onion, salt and pepper. pour mixture into the bag of vegetables and seal bag tightly. Marinate at room temp. for 15 minutes.

Prepare Grill for direct cooking over medium heat (350-450 degrees F)

Remove veggies from the bag and grill them over direct heat with the lid closed until tender, turning once. The mushrooms will take 12-14 minutes; bell peppers 10-12 minutes, zucchini 8-10 minutes.
Transfer to a large platter and drizzle wit the balsamic vinegar. season with salt and pepper.

Build your burger with grilled vegetables, a slice of goat cheese, raw onion, sliced tomato and basil leaves and add ketchup and mustard if you so desire. 

BBQ Leg of Lamb

Lamb is such an underestimated meat and BBQ Lamb is just so delicious. I would recommend always serving lamb with a little bit of mint jelly or mint sauce - compliments the meat perfectly. 

You Need: 
1 Leg of lamb - bone in 
3 tablespoons melted butter
salt to taste (enough to rub into whole leg)
2 tablespoons of rosemary

Instructions:
30 minutes- 1 hour before bbqing take the leg out of the fridge so as to reach room temp. 

using a brush, cover the leg with the melted butter
rub with salt and rosemary

Put on the bbq at 400 degrees indirect heat
add more coals when temp. down to 325 degrees and bring back to 400 degrees

Take the meat off the bbq when inside temp reaches 140 degrees (approx 1hr 15 minutes)
Let the meat rest for 20 minutes covered with foil.

enjoy!

Turkey Burgers

These are a great, healthy and tasty alternative to your normal burger. I always use nice whole wheat burger buns to carry through on the healthy theme...

4 burgers
You Need:
1 lbs ground turkey thigh meat
1 small zucchini, grated
1 handfull grated cheddar cheese
1 red onion finely chopped
salt and pepper to taste

Instructions: 
Mix everything together - by hand or food processor
make into 4 paddies and either BBQ or pan fry - approx. 8 minutes on each side at medium heat. 
Once you are a couple of minutes into the second side, put your desired cheese (if any) on top and let it melt while side two is cooking.
Serve with your favorite burger garnish (in my case mayo on the bun, lettuce, red onion, tomato, avocado and ketchup)

enjoy!

BBQ Turkey

Brining and bbqing a turkey makes a deliciously moist turkey with an extra smokiness  that is incomparable. The brine recipe we use is from The San Francisco Chronicle (with a few changes); the  most important in a brine is the salt and sugar - the rest can be changed to your liking, this recipe is delicious though...

The Brine

You need (for approx 12 lbs turkey)
1 cup sugar
1 1/2- 1 3/4 cup of kosher salt
2 gallons cold water
2 bay leaves torn into pieces
1 bunch fresh thyme
1 head of garlic, cloves seperated and peeled
5 whole all spice berries, crushed
4 juniper berries, smashed

Instructions:
Remove giblet bag and wash turkey.
Combine sugar salt and 3-4 quarts of water and stir until disolved.
Add the rest of ingredients minus the rest of the water
Put turkey in brine bag, fill up with brine and add the rest of the water. Close bag tight with minimum air. Make sure all of turkey is in brine.
Refrigerate for 24-48 hrs.
Alternatively (if you dont have a brine bag) double bag two heavy duty trash bags (unscented and not made from recycled material).
Then put in an ice chest large enough to hold turkey.
Place turkey in bags, pour in brine & add remaining water till it covers the bird.
Press out air and tightly close each bag seperately.
Keep turkey cold by piling bags of ice over and around the closed bags. Brine for 24-48 hrs

BBQ

You need:
1 brined turkey 
4 tablespoons melted butter for basting

Instructions:
Take the turkey out of the fridge/brine 20-30 minutes before roasting so that it can somewhat reach room temperature. 
Make sure the turkey is completely dry.
Baste the turkey with the butter
Bbq for 1 hr at indirect medium heat
Thereafter cover the wings and leg ends with foil and return to the bbq
Add more coals to keep temp. above 350 degrees f. 
Bbq turkey until internal temp reaches 145-150 degrees f.  (In the thick part of the breast) 
(A 12 lbs turkey takes approx 2 hrs bbq)
Take the turkey off the bbq, cover in foil to retain heat.
Let the turkey sit for 20-30 minutes (internal temp. Will rise 10-15 degrees)

Enjoy! 

Location:Jægersborggade,Copenhagen,Denmark

Dill Salmon on the BBQ

My husband is obsessed with his bbq... Really obsessed! If it was up to him, he would bbq his toast in the morning. This recipe is a collaboration between the two of us; I dress it - he grills it.  I love using dill with salmon; a hommage to my danish roots and gravad lax, and the bbq adds a nice touch of smokiness.

You Need:
1 fillet of salmon with skin on
Juice of 1/2 lemon
1/2 cup of olive oil
1/3 cup fresh finely chopped dill
Salt and pepper to taste

Instructions:
Mix the olive oil and chopped dill in a small bowl
Clean the salmon and pad dry it. Squeeze the lemon juice on it.
rub the olive oil and dill mixture on the skinless side of the fillet
Add salt and pepper to taste 

Cook on the bbq on direct heat for 4 minutes skin down and 3 minutes on the other side with closed lid. If your fillet is thicker than 1 inch give it a couple of more minutes on each side. 

If you have a long fillet that is thin in the tail end and thick at the head, it might be worth cutting it in half and cook the head end a little longer.

Enjoy!