French Onion Burgers

Satisfy your craving for French onion soup in the summer time with these big, juicy beef burgers stuffed with caramelized onions, then topped with melty gruyere and even more caramelized onions. 

French Onion Burgers with tons of caramelized onions and melty gruyere

Once upon a time, I’m pretty sure I thought caramelized onions actually had caramel in them. I mean, they’re sooo sweet and delicious. I just figured they at least had buckets of sugar to get them to that point!

French Onion Burgers with tons of caramelized onions and melty gruyere

Turns out, onions are kind of magical, and you probably already know that if you let em cook on low heat for a ridiculous amount of time, they transform into the sweetest and most tender veggie you will ever eat.

French Onion Burgers with tons of caramelized onions and melty gruyere

It does take a while, but it is soooo easy. Once I get them going, I generally prep everything else I have to do for dinner and then, if dinner is super easy, sometimes I just watch Netflix and go back to the kitchen to stir them around every now and then. They are totally low maintenance.

French Onion Burgers with tons of caramelized onions and melty gruyere

As much as I love onions, ya know what really makes French onion soup for me? That thick layer of bubbly cheese on top. Bubbling cheese is like the stuff dreams are made of. Put it on top of that thick slice of bread they put on top, and your meal is pretty much guaranteed to be awesome. Bread. Cheese. Onions. Done.

French Onion Burgers with tons of caramelized onions and melty gruyere

But I have to say, it’s all even better when sitting on top of a super juicy beef burger that has even more onions hiding inside! It’s so good, you totally don’t even need the bun. In fact, I won’t eat a burger unless it’s good enough to eat bunless. It’s kind of a rule in my house because 99% of the time I toss the bun after it serves its purpose of looking cute on camera, and eat my delicious burger nekked. ;)

French Onion Burgers

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 3-4 burgers

Serving Size: 1 burger

French Onion Burgers

Satisfy your craving for French onion soup in the summer time with these big, juicy beef burgers stuffed with caramelized onions, then topped with melty gruyere and even more caramelized onions.

Ingredients

  • 2 large sweet onions, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • generous pinch salt and pepper
  • 1 pound extra lean ground beef (94-96%)
  • pinch thyme (fresh or dried)
  • pinch paprika
  • 2-4 ounces sliced or shredded gruyere cheese
  • whole grain buns for serving (if desired)

Instructions

  1. In a large pan, cook onions and garlic in olive oil and balsamic vinegar over medium-low heat. Season with salt and pepper. Cook until soft and caramelized, stirring occasionally, about 40 minutes.
  2. In a medium bowl combine ground beef, 1/4 of the caramelized onions, thyme, paprika, and an extra pinch of black pepper. Form into 3-4 even patties (depending on how big you like your burgers).
  3. Grill burgers to desired doneness. Top immediately with gruyere and allow to melt slightly then top with a generous portion of caramelized onions. Serve immediately.

Notes

For even cooking in your burgers, gently press your thumb into the center of each patty before cooking.

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Snickers Ice Cream

Ultra soft and creamy sweet cream ice cream loaded with chopped Snickers bars. The perfect summer treat that you will want to repeat all year round!

Psssst…Stick around for a super awesome giveaway at the end of this post!

Snickers Ice Cream

Can we talk about homemade ice cream? It took me so long to get it right, which is silly because it is stupid easy. I’m just lazy and I never read the instructions on my ice cream maker. Sometimes I’m surprised I can even boil water.

Snickers Ice Cream

I kept not chilling my ingredients well enough, and then after, like, 10 minutes I would give up on the churning because it had been soooooo loooong and nothing was happening. So I’d throw it in the freezer where it would then become hard as a rock and proceed to eat it anyway because ice cream is freaking delicious. Frozen solid or not.

Snickers Ice Cream

So this perfectly made ice cream is a recent development and I cant stop, won’t stop. I am obsessed, and I don’t care that I have probably gained like 17 pounds from my summer ice cream obsession. Totally worth it. Plus, running makes up for all calories, right? Shhhh, don’t rain on my parade.

Snickers Ice Cream

This is without a doubt, the richest, creamiest ice cream I have ever tasted. I have to admit, after this one, I lowered my fat content a bit on future ice cream recipes, but sometimes you just need the full fatty goodness, and I’m not going to keep that from you. You absolutely can play with the amounts of whole milk / heavy cream depending on what you’re in the mood for. This ice cream is half milk / half cream, and let me tell ya, the texture is so soft and creamy that I would dare to call it perfection.

Snickers Ice Cream

I loaded up this baby with about 100 Snickers bars (yeahhh, we’ve already established that it’s not healthy, and I’m not even sorry), but you could also use Reese’s or Butterfinger, or really whatever you want. I personally love it with Snickers. The way the caramel and chocolate freeze and get extra chewy. It’s totally dreamy.

Snickers Ice Cream

Prep Time: 10 minutes

Total Time: 8 hours

Yield: about 1 quart

Serving Size: 1/2 cup

Ultra soft and creamy sweet cream ice cream loaded with chopped Snickers bars. The perfect summer treat that you will want to repeat all year round!

Ingredients

  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 1 1/2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup chopped Snickers bars

Instructions

  1. In a medium pot, combine whole milk and sugar over medium to medium-low heat. Stir constantly until sugar is fully dissolved and incorporated. Remove from heat. Let cool to room temperature then add heavy cream and vanilla. Whisk to combine. Cover and chill for 4 hours or up to overnight.
  2. Freeze according to ice cream maker instructions, then fold in chopped Snickers. Transfer to freezer safe container to finish freezing completely.
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And nooowwww for a very exciting giveaway! I, along with some of my friends, am giving away a $125 Target gift card, a $125 Amazon gift card and a $50 Starbucks gift card. Pretty much all of my favorite things. ;) Giveaway opens July 9th at 12am EST and will remain open until July 23rd at 11:59pm EST. Open to US residents only. Good luck!
a Rafflecopter giveaway

As I said, this giveaway is sponsored by some of my favorite people. Check them out and see what they’re up to. :)

Julie from White Lights on Wednesday | Aubrey from Real Housemoms | Nancy from The Bitter Side of Sweet | Becca from It’s Yummi! | Brianne from Cupcakes and Kale Chips | Alyssa from What’s Cooking, Love? | Raquel from Organized Island | Deb from Cooking on the Front Burner | Jenn from Endlessly Inspired | Melissa from Persnickety Plates | Megan from The Pink Flour | Heather from French Press | Nicole from The Marvelous Misadventures of a Foodie | Kelley from Miss Information | Paula from Call Me PMc

Greek Lamb Burgers

Bold, flavorful and tender half lamb/half beef burgers stuffed with feta cheese and topped with creamy tzatziki sauce. Everything you love about a classic gyro in healthy, summer burger form!

Greek Lamb Burgers: Like a healthier gyro in burger form!

I F-ing love a gyro. When I worked at my last school, we did our shows at the MAC which is dangerously close to this little hole in the wall Greek restaurant. I had actually never (whaaaaat???) eaten a gyro (and I still pronounced it with a j sound…shhhh…), but my friend Emily raved about it, and I have to tell you, I have not stopped thinking about that damn gyro ever since.

Greek Lamb Burgers: Like a healthier gyro in burger form!

We’re talking years here people. When I love food, I don’t forget about it. Trust me, I still talk about this Italian restaurant I ate at in London when I was 14.  I can’t remember to return pretty much any emails, but I can remember the meal I ate 5 zillion years ago that was “life changing”. It’s a gift. You know, like how Karen in Mean Girls can tell the weather.

Greek Lamb Burgers: Like a healthier gyro in burger form!

Okay, so we all know I have a bit of a burger problem, yes? I have actually heard my man food and meat loving husband utter the words “burgers….again?”. Yes. Once June hits (okay…May…), burgers multiple times a week are not only normal, but expected. I mean, sometimes I change it up. With a hot dog.

Greek Lamb Burgers: Like a healthier gyro in burger form!

But this was not a “burgers…again?” moment. This was one of those getting feisty and fighting over the leftovers all week long moments. I’m serious. It gets crazy over here. Like a race to the fridge to claim the good leftovers. We’re both very considerate and grown up human beings.

Greek Lamb Burgers: Like a healthier gyro in burger form!

Okay, let’s discuss what makes these burgers so flippin fantastic. First of all, they are half lamb, half beef. Lamb is delicious. If you haven’t gotten on board yet, I highly suggest it. I find lamb to be one of the juiciest, most tender and flavorful meats. Well, this has a lot to do with the high fat/calorie content. Now, if you don’t care about that sort of thing, feel free to use all lamb. That would be delicious. While I don’t count calories, or any macronutrients, or even really anything past the #8 (dancer joke…see what I did there? ;) ), I still do think about that sort of thing, and I would prefer to get all the flavor, but keep it a little on the leaner side.

Greek Lamb Burgers: Like a healthier gyro in burger form!

That being said, in the name of “health”, obviously I had to stuff them full of freshly crumbled feta and smother them with creamy tzaziki because…obviously? Oh, and you can totally use a bun. I never do. I buy them for photos. It’s pretty silly. But these babies looked gorgeous on their own with just some fresh greens, the grilled onions, black olives, green onion and fresh parsley. There was so much going on, I just wanted to show them off for exactly what they were. I can tell you that these will definitely be making their way back into my burger rotation, and they will take your next grill night not just to the next level, but like a lot of levels up. ;)

Greek Lamb Burgers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 burgers

Serving Size: 1 burger

Greek Lamb Burgers

Bold, flavorful and tender half lamb/half beef burgers stuffed with feta cheese and topped with creamy tzatziki sauce. Everything you love about a classic gyro in healthy, summer burger form!

Ingredients

    For the burgers:
  • 1 lb ground lamb
  • 1 lb extra lean ground beef (93% or higher)
  • 2-3 ounces freshly crumbled feta
  • 3 tablespoons minced onion
  • generous pinch oregano (finely chopped or dried)
  • generous pinch thyme (finely chopped or dried)
  • 3 large cloves garlic, minced
  • generous pinch each salt and pepper
  • For serving:
  • 1/2 red onion, sliced and grilled
  • fresh greens
  • tratziki
  • fresh chopped parsley
  • sliced olives
  • chopped green onion

Instructions

  1. In a large bowl, combine all ingredients for the burgers. Mix until just combined. Form into burger patties and grill to desired doneness, about 3-5 minutes per side. Lamb, like beef, does not need to be cooked well done, but do make sure it reaches 160 for food safety.
  2. Serve over fresh greens (or on tops of your favorite buns) and grilled onions. Top with tzatziki, parsley, olives and onion. Leftovers may be refrigerated in an airtight container for up to 5 days.
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Lemon Blueberry Buttermilk Muffins

Ultra soft, fluffy and tall bakery style lemon blueberry buttermilk muffins. These muffins are screaming bright, summer flavor, and with their ultra soft and tender crumb, you’d never guess they were healthy and gluten-free! Lemon Blueberry Buttermilk Muffins.: A perfect summer breakfast. Light, healthy & gluten-free.

Okay, so who else is ridiculously excited about season 2 of Orange is the New Black? I feel like I haven’t left the house in two days because all I want to do is stay home and watch it. Plus, I wanted to re-watch the entire first season to refresh and get myself ready for season 2! Lemon Blueberry Buttermilk Muffins.: A perfect summer breakfast. Light, healthy & gluten-free.

I actually juuuussstt finished season 1, and I’m only a couple of episodes into season 2. “I think I’ll Pinterest. I hear that’s a thing.” <—–my favorite part so far. Lemon Blueberry Buttermilk Muffins.: A perfect summer breakfast. Light, healthy & gluten-free. Ummm….yeah. So that’s what’s happening in my life. Also lots of swimming and a whole 13×9 pan of watermelon and tequila in my freezer because these are making a comeback. What can I say? It’s summer. Margaritas and all things citrus must be had. ;) Lemon Blueberry Buttermilk Muffins.: A perfect summer breakfast. Light, healthy & gluten-free.

Something about lemons just scream summer to me. Summer is when I do a lot of my recipe testing/photography because I have some extra time to devote to the blog. Last year the first thing I did when summer vay cay started was buy a crap ton of lemons and make lemon blondies and lemon crinkle cookies. They are still two of my favorite desserts. Lemon Blueberry Buttermilk Muffins.: A perfect summer breakfast. Light, healthy & gluten-free.

The bright, citrusy flavor seems to instantly make desserts more summery. Like I’m cooling off by the pool with a glass of lemonade, while simultaneously eating my weight in big, fluffy muffins. The best of both worlds if you ask me. Lemon Blueberry Buttermilk Muffins.: A perfect summer breakfast. Light, healthy & gluten-free.

I also feel like lemons and blueberries are kindred spirits. Like pb & j, chocolate & hazelnut, goat cheese & my mouth. These muffins are so soft and filled to the brim with blueberries. The lemon glaze is totally optional. There is plenty of lemon flavor already there, but if you want a little extra sweetness, it’s definitely a fantastic addition. Either way, you won’t be able to get enough of these babies!

Lemon Blueberry Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Lemon Blueberry Buttermilk Muffins

Ultra soft, fluffy and tall bakery style lemon blueberry buttermilk muffins. These muffins are screaming bright, summer flavor, and with their ultra soft and tender crumb, you'd never guess they were healthy and gluten-free!

Ingredients

  • 3 cups gluten-free baking blend orwhite whole wheat flour
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1 small lemon, zest and juice
  • 1 teaspoon vanilla extract
  • 1 cup reduced fat buttermilk
  • 1 and 1/4 cup fresh blueberries (preferably organic)

Instructions

  1. Preheat oven to 425. Spray muffin tin with nonstick spray, or line with paper liners. Set aside.
  2. In a large bowl, whisk together baking blend, baking powder, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together eggs, sugar, applesauce, lemon zest, lemon juice and vanilla until combined. Stir in half the dry ingredients, then buttermilk, then remaining dry ingredients until just combined. Do not overmix. Gently fold in blueberries.
  4. Evenly divide batter between 12 standard muffin tins. Bake for 5 minutes. Reduce heat to 375 and continue to bake for an other 17-20 minutes, until golden and a toothpick inserted in the center comes out mostly clean (with just a few crumbs).
  5. Let stand for 10 minutes, then serve or transfer to a wire rack. Drizzle with this lemon glaze if desired. Store leftovers in an airtight container for 3-5 days. For best results do not add glaze until ready to serve.

Notes

The muffins will get quite brown and you will think you have overcooked them. The almond meal and whole grain flours yield a darker muffin. As long as you bake for suggested time and do not over mix, your muffins should come out perfectly baked, soft and tender!

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Drink & Dish: Restaurant-style Watermelon Margaritas

Restaurant-style Watermelon Margaritas I always try to spell watermelon with two Ls. Doesn’t the word mellon have two Ls? Shouldn’t watermel(l)on?? Maybe I just want to find an excuse for my terrible spelling. It’s true. You don’t even need to know how to spell these days. A red squiggly line will do it all for you, and my brain has gotten lazy. I can literally feel myself becoming less intelligent.

Restaurant-style Watermelon Margaritas

I’ve actually learned a lot about how many words I used to spell incorrectly since I started this blog. I always thought avocado was spelled avacado. That’s how it sounds in my head. I also get really confused because every time I type the word fudgy I still get a red squiggly line. So then I try fudgey which is also wrong and looks worse, so I’ll take it my computer has never eaten a delicious brownie, because if it had, it would totally know fudgy is a word.

Restaurant-style Watermelon Margaritas

Good lord, I need a margarita. Specifically the best, thickest, most flavorful margarita I have ever tasted. And trust me, I would never joke, or exaggerate about my margaritas. They are serious business, and these are the best of the best. The secret? Soaking the watermelon in the alcohol and freezing overnight. I had to get out that little push down stick for my vitamix to get everything to blend together. Restaurant-style Watermelon Margaritas

It’s easy for a frozen margarita to taste watered down and flavorless. In fact, I usually don’t order them frozen for this very reason. This margarita contains NO ICE. Simply watermelon, tequila, orange liquor, lime and agave. No overly sweet sour mix, no extra water–just real, bold ingredients. The watermelon flavor is out-of-this-world-good. It tastes fresh, natural, and like biting in to a cold, juicy watermelon. I simply cannot get these babies out of my head!

Restaurant-style Watermelon Margaritas

For our Labor Day episode of Drink & Dish, Nicole and I pulled a Freaky Friday and switched places–I made the drink, and she made the dish: a loaded potato chip dip that is to die for! Crunchy potato chips in a cheesy, creamy dip with all sorts of flavors and textures working together–it is a must try! Check out this latest episode for all the details!

Drink & Dish: Restaurant-style Watermelon Margarita

Prep Time: 12 hours, 5 minutes

Total Time: 12 hours, 5 minutes

Yield: 2 extra-large or 3 medium margaritas

Drink & Dish: Restaurant-style Watermelon Margarita

Ingredients

    For freezing:
  • 1/2 medium watermelon, chopped into 1" cubes
  • 1/2 cup tequila
  • 1/4 cup orange liqueur (triple sec, grand marnier, etc.)
  • For blending:
  • 2 shots tequila
  • 1 shot orange liqueur
  • juice of 1 lime
  • 1 tsp agave
  • For serving:
  • coarse salt
  • extra lime wedges

Instructions

  1. Place chopped watermelon in a large, freezer-safe container. Poor tequila and orange liqueur evenly over chopped watermelon. Cover and freeze for 12 hours or overnight.
  2. Transfer frozen watermelon and any liquid remains from your alcohol to a high-quality blender. Add remaining ingredients and blend until smooth. If mixture is still too thick, slowly add a little more alcohol until you've reached your desired consistency.
  3. Run a lime wedge around the rim of each glass. Place salt on a small, flat plat and press the top of each glass into the salt. Fill each glass with frozen margaritas and serve immediately.

Notes

You may freeze your watermelon up to 3 days if you wish to prepare ahead of time.

If all of the frozen watermelon does not fit into your blender, start with 1 shot of tequila and 1/2 short of orange liqueur and slowly add from there. All blenders and watermelons are different, so start slowly with the alcohol and add as you go.

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