Sorry I have MIA for a quite a while. I'll try and keep this entry short and get right the recipe. Life has gotten so busy lately. Between taking on the subbing job, starting up my jewelry business, preparing for Solo and Ensemble, church stuff, and our family being sick, food has kind of gotten put on the damper for a while. When I'm sick all I really want are french fries and ice cream. Let me rephrase that...french fries dipped in ice cream. When I was pregnant with Colton I fought quite the battle with morning sickness. Therefore, I ate what I could hold down. And that was french fries and ice cream. Now that our family is feeling over the flu I get to put a little more thought into what we'll have for supper. Or at least what my husband should grill...
I love this time of the year. The weather is finally turning warm (albeit windy) and we can spend time outside. And that means grilling. I love the flavors of the grill, the variety of what you can grill (meat, potatoes, veggies, even pizza), but most of all the fact that my husband grills. I wouldn't even know how to start our grill. That means I can just buy the meat and he takes care of the rest. Sometimes he even buys the meat. Plus, it's still early in grilling season so we're not sick of grilling yet (at least I'm not). That means I don't have to worry about messing up supper, or not having the right ingredients on hand, or making a meal that tastes bad. The pressure is off. I can sit back, drink the milkshakes that I made with our Ninja Blender, and watch my husband take care of supper. Ah, what a great time of the year.
Chipotle BBQ Burgers topped with Slaw
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce (I use more)
1 tablespoon chopped chipotle chiles, canned in adobo sauce
(-with seeds scraped out if you want to lower the heat level.)
1 teaspoon minced garlic (I use the kind in the jar)
1 pound ground beef
1 arge egg
2 cups cabbage-and-carrot coleslaw
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 hamburger buns
Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°. Or Grill.
Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
*If you'd rather not have coleslaw on your burger, I often just put a little BBQ sauce and lettuce on mine.
Serve with peaches and milkshakes :-)