Loaded Burgers

August is always a time that strikes me as the best time for grilling...I'm not sure why? Here in Minnesota we break out the grill on a nice day mid February if the mercury hits 28. None-the-less, grilling and August just seem to go together; its too hot to cook in the house, the sun is up until after 8pm and muggy air, cold beer, and hot grills just feel right.

When I make burgers I like to do em' up real fancy, sure the regular patty topped with cheese is nice, but why waste a great opportunity to sneak in some extra vegetables along with that juicy, mouth watering, gooey goodness. Here's how I like to do them up 'Loaded' style; of course any thing that you would like to incorporate is also encourage. The sky is the limit, let your imagination take over.

Loaded Burgers

1lb 85% lean ground beef ( I use 85% because it holds the ingredients together in the beginning and stays moist though cooking. If you grill a lot you've noticed that during the cooking process a lot of the fat drips out and your burgers shrink)

Half Red Onion
Bella Mushrooms
Cheddar Cheese
Mozzarella Cheese
Minced Garlic

Finely Chop the red onion and mushrooms. Cut the cheddar into cubes. Mince garlic if using fresh cloves. In a large bowl incorporate all ingredients except for the Mozz. Form 3 or 4 good size patties, remember they will shrink when the cook. After forming them, pop them in the fridge to firm up and start the grill. I think the key is to get the grill nice and hot prior to placing the burgers on. Cook about 8 min on each side, and then place the Mozzarella on time, if you can use a sauce pan lid to cover the burgers, otherwise just give the Mozz enough time to melt, it will take a little time, be patient.

Top with your favorite garnishes: lettuce, tomato, pickle, mustard, katsup, BBq, or hot sauce. Invite your friends so they know who cooks the baddest burger on the block!




Oh and don't forget, a refreshing IPA from Full Sail Brewing Co., EPA from Summit Brewing Co., Sam Adams Coastal Wheat, or a Schell's 150th anniversary brew all good choices with your grilling masterpieces.

High Volume Foods

Summer seems to bring a new opportunity weekly to rock that swimsuit and show off the body you worked all winter and spring to create. With lots of summer left, here is what you can do with your diet to help protect that waistline, or if you're a little behind, catch up to feel comfortable soaking up some rays.

High Volume Foods

What is a high volume food? It is food that takes up a lot of space in your stomach, making you feel full, without costing you many calories. Here are some of my favorite choices:

Melons - Watermelon, cantaloupe, honeydew. These melons are superstar fruits which pack a tremendous amount of vitamins and minerals. Because they also have a high water content they can really stretch your stomach quickly giving you the sensation that you are full.

Squash - Acorn, Spaghetti, and zucchini are my favorite varieties. They are all delicious, and prepared differently so it gives the impression of a lot of variety to the menu.

Soups - Soups prepared with a water base are a great way to get good nutrition while again filling up fast. Load beef broth with tons of vegetables in a large pot and have meals for an entire week!

Fiber - Having fiber with each meal also fills you up fast, and keeps you feeling full longer.

Lean proteins such as fish, chicken, and turkey are also great choices during the summer months. All taste great on the grill and are quick and easy to prepare.

Here is my recipe for spaghetti squash with meat sauce:

1 medium spaghetti squash
1 can crushed tomato sauce
1 can tomato paste
half yellow onion
1 lb. ground beef or turkey
3Tbls Extra Virgin Olive Oil
3 cloves garlic
salt
black pepper
basil
oregono
crushed red pepper

Fry onions, garlic, and meat in a large skillet. Place everything else in a medium pot, except the squash, and bring to a boil. Spices should be added as much or as little as you'd like. Once boiling reduce heat and add mixture from skillet. Let simmer while you cook the squash.

Preheat the oven to 375. In a baking pan place a cut squash flesh side down. Fill with water, about 1/2" up the sides of the squash and cover with foil. Place in the oven and bake covered for 45 min. Uncover and continue to bake for 15 min. Once soft, remove and allow to cool. Scoop out the seeds, and then with a fork pull the rest of the squash out. it should come out in strands resembling spaghetti noodles, hence the name!

Top with sauce and fresh parmesan cheese!