Chapter 8: Burgers and Sandwiches Galore

Classic Griddled Cheeseburger

P.T.: 25 minutes

Ingr.: 4 ground beef patties (each 1/4 lb), 4 slices of cheddar cheese, 4 hamburger buns, lettuce, tomato slices, red onion slices, pickles, ketchup, mustard, 2 tbsp olive oil, salt, and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Season beef patties with salt and pepper. Heat olive oil on the Blackstone griddle over medium-high heat. Cook patties for about 4 minutes per side or until desired doneness. Place a slice of cheese on each patty during the last minute of cooking to melt. Toast hamburger buns on the griddle. Assemble burgers with lettuce, tomato, onion, pickles, ketchup, and mustard.

N.V.: High in protein and iron; contains calcium from cheese.

Grilled Chicken Avocado Club Sandwich

P.T.: 30 minutes

Ingr.: 2 chicken breasts, 8 slices of whole grain bread, 1 avocado (sliced), 4 lettuce leaves, 4 tomato slices, 8 slices of cooked bacon, mayonnaise, salt, and pepper, 2 tbsp olive oil.

Servings: 4

M. of C.: Griddling

Procedure: Season chicken with salt and pepper. Grill chicken on the Blackstone griddle with olive oil until cooked through. Toast bread slices on the griddle. Spread mayonnaise on bread, then layer with lettuce, tomato, grilled chicken, avocado, and bacon. Top with another slice of bread.

N.V.: Source of protein, healthy fats, fiber, vitamins A and C.

Portobello Mushroom Veggie Burger

P.T.: 20 minutes

Ingr.: 4 large portobello mushrooms, 4 whole wheat buns, 1/4 cup balsamic vinegar, 2 tbsp olive oil, 4 slices of provolone cheese, lettuce, tomato slices, red onion slices, 1/2 cup roasted red peppers, garlic aioli.

Servings: 4

M. of C.: Griddling

Procedure: Marinate portobello mushrooms in balsamic vinegar and olive oil for 15 minutes. Grill mushrooms on the griddle for about 5 minutes per side. Toast the buns on the griddle. Place a slice of cheese on each mushroom just before removing from the heat to melt. Assemble burgers with lettuce, tomato, onion, roasted red peppers, and a dollop of garlic aioli.

N.V.: High in fiber and antioxidants; low in calories.

Spicy Blackstone Patty Melt

P.T.: 25 minutes

Ingr.: 1 lb ground beef (divided into 4 patties), 8 slices rye bread, 8 slices pepper jack cheese, 1 large onion (sliced), 2 tbsp butter, 1 tsp cayenne pepper, salt, and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Season beef patties with cayenne pepper, salt, and pepper. Cook patties on a preheated griddle until desired doneness. Sauté onions in butter on the griddle until caramelized. Toast rye bread slices on the griddle. Layer each bread slice with cheese, a beef patty, onions, and another slice of cheese. Top with another slice of bread and press down to melt the cheese.

N.V.: High in protein and calcium.

BBQ Pulled Pork Sandwiches

P.T.: 6 hours (includes slow cooking time)

Ingr.: 2 lbs pork shoulder, 1 cup BBQ sauce, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 4 hamburger buns, coleslaw.

Servings: 4

M. of C.: Slow Griddling

Procedure: Season pork shoulder with chili powder, garlic powder, and onion powder. Cook pork on the griddle at low heat, covered, for about 5-6 hours until tender. Shred the pork and mix with BBQ sauce, vinegar, brown sugar, and Worcestershire sauce. Serve on buns topped with coleslaw.

N.V.: High in protein; contains iron and B vitamins.

Griddled Tuna Melt

P.T.: 15 minutes

Ingr.: 2 cans of tuna (drained), 4 slices of cheddar cheese, 8 slices of whole grain bread, 2 tbsp mayonnaise, 1 tbsp mustard, 1 celery stalk (finely chopped), 1/4 red onion (finely chopped), salt and pepper, butter for griddling.

Servings: 4

M. of C.: Griddling

Procedure: Mix tuna, mayonnaise, mustard, celery, onion, salt, and pepper in a bowl. Butter one side of each bread slice. Place bread buttered side down on the griddle. Add a spoonful of tuna mixture and a slice of cheese. Top with another bread slice, buttered side up. Cook until the bread is golden and the cheese has melted, flipping once.

N.V.: High in protein, omega-3 fatty acids, and calcium.

P.T.: 20 minutes

Ingr.: 1 lb thinly sliced ribeye steak, 1 large onion (sliced), 1 green bell pepper (sliced), 4 hoagie rolls, 8 slices provolone cheese, salt and pepper, 2 tbsp olive oil.

Servings: 4

M. of C.: Griddling

Procedure: Heat olive oil on the griddle. Cook onions and bell peppers until softened. Push to the side and add ribeye steak slices. Season with salt and pepper. Cook until browned. Divide steak, onions, and peppers among hoagie rolls. Top with provolone cheese and let melt. Serve hot.

N.V.: Rich in protein, iron, and vitamins A and C.

Recipe 8: Lamb Gyro with Tzatziki Sauce

P.T.: 30 minutes

Ingr.: For Gyro: 1 lb ground lamb, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp cumin, salt and pepper, 4 pita breads. For Tzatziki: 1 cup Greek yogurt, 1 cucumber (grated and drained), 2 tbsp lemon juice, 1 garlic clove (minced), salt, and dill.

Servings: 4

M. of C.: Griddling

Procedure: Mix lamb with garlic powder, onion powder, oregano, cumin, salt, and pepper. Form into thin patties and cook on a preheated griddle until browned. For Tzatziki, combine Greek yogurt, cucumber, lemon juice, garlic, salt, and dill. Warm pita bread on the griddle. Assemble gyros with lamb, tzatziki sauce, and desired toppings like lettuce, tomato, and onion.

N.V.: High in protein, calcium, and probiotics.

Teriyaki Beef Burger

P.T.: 30 minutes

Ingr.: 4 ground beef patties, 4 hamburger buns, 1/2 cup teriyaki sauce, 1/4 cup mayonnaise, 1/4 cup pineapple slices, 4 lettuce leaves, 4 slices of tomato, 2 tbsp sesame oil.

Servings: 4

M. of C.: Griddling

Procedure: Marinate beef patties in teriyaki sauce for 15 minutes. Heat sesame oil on the griddle and cook patties until desired doneness. Toast hamburger buns on the griddle. Spread mayonnaise on buns, then build the burgers with lettuce, tomato, a beef patty, and a pineapple slice.

N.V.: High in protein and rich in umami flavor.

Buffalo Chicken Grilled Cheese

P.T.: 20 minutes

Ingr.: 2 chicken breasts (cooked and shredded), 1/2 cup buffalo sauce, 8 slices of bread, 8 slices of cheddar cheese, 4 tbsp ranch dressing, butter for griddling.

Servings: 4

M. of C.: Griddling

Procedure: Toss shredded chicken with buffalo sauce. Butter one side of each bread slice. Place bread buttered side down on the griddle. Layer with cheese, buffalo chicken, a drizzle of ranch, and another slice of cheese. Top with another slice of bread, buttered side up. Cook until golden brown on both sides.

N.V.: High in protein and calcium.

Bacon and Blue Cheese Burger

P.T.: 30 minutes

Ingr.: 4 ground beef patties, 4 hamburger buns, 8 slices of bacon, 1/2 cup crumbled blue cheese, lettuce, tomato slices, red onion slices, 2 tbsp olive oil, salt, and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Season beef patties with salt and pepper. Cook bacon on the griddle until crispy. Set aside. Grill beef patties on the griddle with olive oil for about 5 minutes per side or to desired doneness. During the last minute of cooking, top each patty with blue cheese to melt slightly. Toast hamburger buns on the griddle. Assemble burgers with lettuce, tomato, onion, bacon, and the blue cheese patty.

N.V.: High in protein, calcium, and iron.

Eggplant Parmesan Sandwich

P.T.: 40 minutes

Ingr.: 1 large eggplant (sliced into 1/2-inch rounds), 2 cups marinara sauce, 8 slices mozzarella cheese, 1/2 cup flour, 2 eggs (beaten), 1 cup breadcrumbs, 1 tsp garlic powder, 1 tsp Italian seasoning, 4 hoagie rolls, olive oil for frying, salt, and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Season eggplant slices with salt and let sit for 10 minutes. Dredge in flour, dip in egg, then coat with breadcrumbs mixed with garlic powder and Italian seasoning. Fry eggplant in olive oil on the griddle until golden brown on both sides. Toast hoagie rolls on the griddle. Layer eggplant, marinara sauce, and mozzarella cheese on the rolls. Return to the griddle to melt the cheese and warm the sandwich.

N.V.: High in fiber, vitamins A and C, and calcium.

Crispy Fish Sandwich with Tartar Sauce

P.T.: 30 minutes

Ingr.: 4 fish fillets (such as cod or tilapia), 1 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, 4 soft rolls, 1 cup tartar sauce, lettuce leaves, 2 eggs (beaten), 1 cup breadcrumbs, salt and pepper, vegetable oil for frying.

Servings: 4

M. of C.: Griddling and Frying

Procedure: Season fish fillets with salt, pepper, paprika, and garlic powder. Dredge in flour, dip in beaten eggs, then coat in breadcrumbs. Fry in vegetable oil on the griddle until crispy and golden. Toast rolls on the griddle. Assemble sandwiches with a crispy fish fillet, tartar sauce, and lettuce.

N.V.: High in protein, omega-3 fatty acids, and vitamin B12.

Griddle Grilled Cuban Sandwich

P.T.: 20 minutes

Ingr.: 8 slices of Cuban bread, 8 slices of Swiss cheese, 8 slices of ham, 8 slices of roasted pork, dill pickles (sliced), mustard, butter for griddling.

Servings: 4

M. of C.: Griddling

Procedure: Spread mustard on Cuban bread slices. Layer each sandwich with Swiss cheese, ham, roasted pork, and pickles. Top with another slice of bread. Butter the outside of each sandwich. Grill on the preheated griddle, pressing down with a heavy skillet, until the bread is crispy and cheese has melted, flipping once.

N.V.: High in protein and calcium.

Jalapeno Popper Stuffed Burgers

P.T.: 35 minutes

Ingr.: 2 lbs ground beef, 4 jalapenos (diced), 1 cup cream cheese, 1 cup shredded cheddar cheese, 8 slices of bacon (cooked and crumbled), salt and pepper, 4 hamburger buns.

Servings: 4

M. of C.: Griddling

Procedure: Mix ground beef with salt and pepper. Form into 8 thin patties. Mix cream cheese, cheddar, jalapenos, and bacon. Place a spoonful of the cheese mixture on 4 patties. Top with the remaining patties, sealing the edges. Grill on the griddle until cooked to desired doneness. Toast buns on the griddle. Serve burgers on toasted buns.

N.V.: High in protein, calcium, and a spicy kick from jalapenos.