Since Earth Day is this weekend, I want to share a few of our eco-friendly habits with all of you. Being green is important to us. We’ve reduced our garbage to only one bag a week because we recycle everything we can. Now that we own our own home, we’re hoping to reduce our waste even more by composting. We’ve got plans to set up a rain barrel soon, which will hopefully provide enough water for our garden. We’re also hoping to grow even more produce this year, possibly in a raised bed garden. Also, when the season is right, we try to buy local foods whenever possible. Virginia is rich with agriculture, which means we have easy access to local produce, dairy, meat, etc. There are so many small things that each of us can do to reduce our impact on the planet. Perhaps the biggest change we’ve made this year is to use cloth diapers and wipes on Clara. It’s been fantastic, and she looks darn cute with her fluffy bum. (You may have seen a few pictures of her in them if you follow me on Twitter or Instagram.) I won’t go into the details here; this is a food blog after all. But if you ever want to know about our experience, feel free to send me an email or a message on Facebook. We’re also into refurbishing old furniture and giving new life to things so that they don’t end up in a landfill. Check out this before and after of Clara’s dresser:

One easy way to make a difference is to eat less meat. Eric and I have significantly reduced our meat consumption over the past few years. We used to have meat with almost every meal, now the opposite is true. At first, our meatless meals were mostly pasta dishes, but this changed as our tastes and skills developed. We’ve got several vegetarian recipes in our repertoire now, but these burgers are my favorite. I posted a recipe for black bean burgers a couple years ago, and that was my go-to recipe until now. Those are delicious but probably work better for lunch. These burgers are thick and hearty, making them perfect for a meatless dinner. They’re moist and flavorful, just like any burger (even a meatless one!) should be. Not only are they delicious, but they’re healthy to boot! Bonus: they can be made ahead of time and cooked later. This recipe just wins all around. I made a batch of these to freeze before Clara was born, and they reheated wonderfully in the oven. I haven’t tried letting them thaw and cooking them in the skillet, but I’ll update this post if I do.

And now for a little surprise: I’m giving away a set of my favorite reusable bags from Envirosax. To enter, tell me what you’re doing to be more eco-friendly. The giveaway is now closed! Thanks to all who entered!

Annie and I didn’t plan in advance what meals we’d make while I was there, though a certain dessert (which you’ll see Friday) was on our list. She actually had this recipe on her menu plan for the prior week but wasn’t able to make it. When I saw it on the menu board in her kitchen, I told her how awesome it sounded. We decided to make it for dinner the following night, and that was a very good decision. Perhaps my favorite part of cooking this dinner was how excited Andrew got when he found out it would be cooked on the grill.

This burger is, without a doubt, a bacon lover’s burger. Not only is there bacon in the jam, but bacon is also cooked right into the burger. The jam is the perfect balance of sweet and savory. I love caramelized onions, and adding bacon and balsamic to them makes them completely irresistible. The burgers are incredibly juicy and are almost sinful when topped with the jam. Since I obviously couldn’t bring home a burger to Eric, I will definitely be making these soon so that he can experience their awesomeness.

Bacon Burgers with Bacon-Onion-Balsamic Jam
Serves 4

Ingredients:
For the jam:
4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
1 large red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/3 cup water

For the burgers:
2 thick slices applewood-smoked bacon
1-1/2 pounds ground beef (85% lean)
1/2 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 hamburger buns, split
Sliced Gruyere cheese, optional

Directions:
Cook the bacon in a large skillet set over medium heat until lightly browned but not crisp, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain. Discard all but about 2 tablespoons of oil from the skillet.

Add the onion to the skillet, season with salt and pepper to taste, cover and cook for 2 minutes. Uncover and add a splash of water, then scrape up any browned bits from the bottom of the skillet. Cover and continue cooking, stirring occasionally, until the onions are soft, about 10 minutes. Stir in the vinegar, mustard and water. Return the bacon to the skillet and simmer until the liquid has thickened and most of it has been absorbed, 2-4 minutes. Transfer the jam to a small bowl, let cool slightly and cover with plastic wrap. The jam can be left at room temperature or refrigerated for up to 2 days. If refrigerated, gently reheat before serving.

To make the burgers, mince the bacon. Transfer to a large bowl, and add the beef, Worcestershire, salt and pepper. Gently combine until well mixed but not overworked. Form into 4 equal patties, each about 3/4 to 1-inch thick. Using your thumb, make a deep depression in the center of each payy to prevent them from swelling during cooking.

Heat a gas or charcoal grill to medium-high heat (400º to 450º). Grill the burgers over direct heat until grill marks form, 4-5 minutes. Flip and continue cooking an additional 4 minutes for medium doneness. For more well done burgers, cook an additional minute. As the burgers are finishing up, add cheese if desired. Transfer to a plate and tent with aluminum foil. Toast the buns on the grill for about 1 minute. Top each burger with about 1/4 cup of jam and serve immediately.

Source: Fine Cooking, July 2011

If you were to ask me what I love most about summer, my answer would most definitely be grilling (or more specifically, grilled food). I love the carefree feeling that comes with summer weekends – cooking out with friends, enjoying drinks, playing games in the backyard. Summer is so leisurely and no-fuss, and I love that about it. While I’m always up for standard cookout fare, sometimes it’s fun to dress things up a bit. This burger does that but still maintains that laid-back summer feeling.

Eric and I both love poblano peppers, so I was pretty excited when I stumbled across this recipe in a stack of cooking magazines my friend Jackie gave me. What’s not to love about hamburgers that incorporate poblanos and chipotles? These burgers are slightly more involved than regular ones, but the payoff is well worth it. This recipe uses ground sirloin, which many people would consider to be too lean to make decent burgers. However, these are some the juiciest and most succulent burgers I’ve ever had. The secret is something that may surprise you – bread. If you’ve ever made meatballs, you may be familiar with the term panade, which is basically a paste made of bread and milk. That mixture is what keeps these burgers tender and moist and is the reason you can use a leaner cut of meat. The burgers are full of flavor from the roasted poblanos and spices, but the chipotle cream turns them into something magical. It is a bit spicy, but it complements the burgers so well. Eric and I made these for ourselves this time, but we’ll definitely be making these for friends next time we have a cookout.

If you’re only making two of these, the uncooked patties freeze well and just need to be thawed in the refrigerator before being grilled.

Spicy Poblano Burgers with Chipotle Cream
Serves 4

Ingredients:
2 poblano peppers
1 tablespoon skim milk
1 slice white bread, crusts removed, and torn into 1/2-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 chipotle chile, finely chopped
2 teaspoons adobo sauce
Cooking spray
4 hamburger buns, toasted on the grill
Lettuce, onions, etc. for serving

Directions:
Preheat broiler to high. Place poblanos on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened. Place in a bowl and cover with plastic wrap. Alternately, place in a plastic bag and seal. Let stand for 15 minutes. Remove skin and discard seeds and ribs. Finely chop peepers and set aside.

In a large bowl, combine milk and bread pieces. Mash with a fork until a smooth paste is formed. Add poblanos, half of cilantro, cumin, coriander, paprika, 1/4 teaspoon of salt and pepper and beef. Gently toss to combine, taking care not to overwork the meat. Divide into 4 equal portions and shape into a 1/2-inch thick patty. Press gently in the center of each to form a small indention. Cover and refrigerate until ready to grill.

Preheat grill to medium-high heat or prepare coals. Meanwhile, make chipotle cream by combining the sour cream with the remaining cilantro, salt and pepper. Stir in shallots, lime juice, chipotle and adobo sauce. Set aside.

Coat the grill rack with cooking spray and place the patties on top. Grill for 3 minutes or until grill marks appear. Turn and continue cooking an additional 3 minutes or until burgers reach desired stage of doneness. Serve with chipotle cream sauce, lettuce and any other desired toppings.

Source: Cooking Light, July 2010

I don’t know when it happened, but at some point, I started to incorporate more vegetarian meals into my weekly meal plans.  At first, they were mostly pasta dishes.  Then I noticed myself looking for and saving recipes that I probably wouldn’t have saved a year ago.  Now, Eric and I are more willing to try foods that were previously unfamiliar to us.  It just goes to show you that a simple change can result in an even bigger one.  :)

These black bean burgers are a great dish if you want to try a vegetarian meal, but are still a little timid about trying something totally different.  I love the flavors the cumin, paprika and Sriracha provide.  The Sriracha also adds just a bit of kick, making these burgers really stand out from others I’ve tried.  In terms of texture, I thought these were perfect.  The burgers firm up nicely in the oven, resulting in a kind of crunchy exterior, while the interior remains soft.  For topping, Eric and I both added a little Sriracha mayonnaise.  I’m not generally a fan of mayonnaise, but something about adding Sriracha to it makes me like it.  It tastes fantastic on these burgers, but they’re certainly quite delicious on their own.  If you’re like us and have leftovers, these freeze and reheat incredibly well.

Black Bean Burgers
Ingredients:
2 (14oz.) cans low-sodium black beans, drained and well rinsed
small yellow onion
1/2 large green pepper, seeds removed
1 large carrot
1 large clove garlic
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon Sriracha or other chili garlic sauce
1 egg
1/4 cup herbed bread crumbs

Directions:
-Preheat oven to 350º and line baking sheet with parchment or nonstick foil.
-Add onion, green pepper, carrot and garlic to food processor.  Pulse to mince and combine well.
-Transfer mixture to a fine mesh strainer and press to remove any excess liquid.  Set aside.
-In a medium bowl, use a fork to smash black beans into a paste.  Add onion mixture and remaining ingredients and stir to combine.  
-Form mixture (which will be a sticky) into bun shaped patties.  Place on baking sheet and bake for 25 to 30 minutes until edges are crispy.
-Serve immediately.
-To freeze leftovers, place in a single layer on a baking sheet in the freezer.  Once fully frozen, package in a freezer bag or other storage container.

Makes 8 burgers

Adapted from Good Things Catered

If you’re in a hurry for dinner and want to get a head start, the aioli can be made one day ahead and refrigerated. Additionally, the patties can be formed and refrigerated up to four hours.

Turkey Burgers with Smoky Aioli
Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup mayonaise
2 tablespoons extra virgin olive oil, plus more for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, minced
1 pound white meat ground turkey (or a mixture of white and dark)
1 small red onion, sliced into 4 1/3-inch slices
4 whole wheat hamburger buns
arugula

Directions:
-Whisk mayonaise, olive oil, lemon juice, garlic and spices together in a small bowl. Add salt and pepper to taste.
-Place turkey in a medium bowl and gently mix in 2 tablespoons aioli.
-Form into 4 equal patties and use your thumb to form a small indention into the center of each.
-Preheat a grill pan to medium-high heat.
-Brush onions with olive oil and sprinkle with salt and pepper. Grill for four minutes per side.
-Brush burger with olive oil and sprinkle with salt and pepper. Grill for five minutes per side.
-Place burger on bun and top with aioli, grilled red onion and arugula.

Adapted from: Bon Apétit, August 2009

Goat Cheese and Caramelized Onion Turkey Burgers
Ingredients:
1 lb. lean ground turkey
3 ounces herbed goat cheese, crumbled
1 large Vidalia onion
1 tablespoon olive oil

Directions:
-In a large skillet, heat oil over medium heat.
-Add onions and season with salt and pepper.
-Cover and cook, without stirring, about 5 minutes.
-Uncover and cook, stirring occasionally, until onions are a deep golden brown, about 25 to 30 minutes.
-While the onions are cooking, place the ground turkey and goat cheese in a medium bowl.
-Drizzle with a little olive oil and season with salt and pepper.
-Mix with hands until the goat cheese is incorporated into the turkey.
-Form into four 3/4 inch patties. (We actually ended up with three thicker patties.)
-Grill over medium heat, turning once about halfway through, until internal temperature reaches 160°.

Source: Inspired by a recipe in Publix Greenwise Market