Blueberry Beefy Hamburgers

Since being diagnosed as diabetic, I have been searching for recipes that would be tasty, but would also complement my new lifestyle of living with diabetes.

When I learned of the health benefits of blueberries, I decided to try and find different ways to include it in my diet.

This is a great idea as it is low in fat, high in fiber (due to the whole wheat bread and blueberries - which are extremely high in fiber), and it packs a punch on the taste scale. Its different, but oh-so-good.

Ingredients:
2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
12 ounces 90%-lean ground beef

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side.

Serve immediately, with or without rolls and toppings.

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Hamburger Shawarma

My husband and I celebrated our 8th wedding anniversary the other night. Neither of us was feeling up to going out as we were a bit under the weather, and we really just wanted to have a more quiet, at home, celebration. As we had not gone shopping, we did not have too many ingredients in the house, so what to make that would tickle our fancy and be a little "special" but without going overboard? As I looked through the fridge and freezer, I noticed a packet of hamburgers, flour tortillas, cucumbers, and tomatoes. In the cupboard, I had a can of hummus and baba ganoush. My plan was now formulating in my head of something that would be different, but so easy to make and delicious. Not to mention filling.

Lately, I have been on a bit of a Middle Eastern "kick" and while I could have easily fried up the burgers and defrost some hamburger buns, I wanted something "different" and a bit "exotic"; it was, after all our 8th wedding anniversary.

This truly shows the versatility of what you can do with simple ingredients. I decided to totally improvise and make a delicious Middle Eastern meal with what I had on hand. The results were absolutely amazing and I am looking forward to doing it again really soon. It truly is so easy that I recommend it to everyone. You don't need to have a charcoal grill, but if you do, the flavour would be even better. 

Ingredients
4 hamburger patties
1 tsp ground cumin
1/2 tsp Middle Eastern 7-Spices powder
1/2 tsp ground coriander powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp sumac

1 can Baba Ganoush dip
1 can Hummus dip
6 cloves garlic
1/2 red onion
Juice from 1/2 lemon
1/8 cup Olive Oil

4 Persian cucumbers, diced
4 tomatoes, diced
1/2 head lettuce, shredded

6 flour tortilla shells
1/8 stick of butter, melted

1. Mix together the first seven spices and rub all over the hamburger patties. Let sit and "marinate" for 20-30 minutes. Cook in a 350*F oven for about 20 minutes - or grill on a charcoal burner until cooked through. If cooking in oven, let sit in oven until ready to slice.

2. Using a Magic Bullet blender (or food processor) blend together the cloves of garlic, onion, lemon, and olive oil. Divide mixture in half between the Baba Ganoush and the hummus, stir very well together in each dip.

3. Mix together the vegetables.

4. Make Creamy Garlic Salad Dressing and set aside

5. Slice the hamburger meat on an angle

6. Brush the flour tortilla on both sides, lightly, with butter. Fry each tortilla in a hot, ungreased, frying pan. It will begin to bubble, when it does this, turn it over. It should be golden brown. When both sides are cooked like this, put on a plate and repeat with next tortilla until all are cooked.

You can assemble this as you wish, but I spread a little hummus and Baba Ganoush in the middle of a tortilla shell. Then add a little of the mixed salad. Place the meat over the salad and drizzle the creamy garlic dressing over top of the meat. Fold one side of the tortilla shell up and in, then fold one of the "flaps" in, then roll the shawarma up. Eat immediately!