Avocado Burgers are where it’s at!

Hamburgers made at home don’t have to be just sad patties topped with a Kraft cheese single (but honestly, that’s the way I grew up eating them).

If you like restaurant-style burgers with creative toppings and flavorful sauces (think Red Robin), this Avocado Burger recipe will delight your taste buds.

The cilantro mayo especially is what sets this recipe apart from others. It combines with the avocado to make a flavorful bite that guacamole lovers will appreciate.

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Something about this time of year makes tiny sandwiches just feel oh so right. Whether it’s leftover maple bourbon turkey on a dinner roll with cranberry sauce, or a slice of pineapple ham on a small piece of crusty baguette with salted butter, it just tastes great.

But sliders don’t have to be just a way to use up leftovers. They can be their own special, dare I say elegant, dish.

These lamb sliders start with a succulent roasted boneless leg of lamb generously rubbed with warming spices. The meat is put on a slider bun and dressed up with pickled radishes and pesto mayo.

Bookmark this lamb slider recipe for a party this festive season! You can also use leftover lamb from a holiday dinner to make these sliders.

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I’m definitely a Joey Tribbiani in my love of sandwiches, and my husband will grill anything and everything in the summer. Needless to say, we eat a lot of grilled sandwiches.

And you know me, I’m always looking for new salmon recipes. From salmon pasta to pineapple salmon, we eat this versatile fish at least once a week.

This grilled salmon sandwich has been one of my favorite meals lately. With a simple combination of fresh salmon, an herby mayo sauce, a fluffy bun and some leafy lettuce, it’s simple to prepare and satisfying to eat.

If you don’t have a grill, don’t worry about it – the salmon can be cooked on a grill pan (just like my Sonoran hot dogs) or in the oven.

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My husband and I are still chuckling about a conversation we overheard in a restaurant a few weeks ago (the tables were really close, we couldn’t help it!).

The two couples were discussing umami. I’ve talked about umami quite a bit on this blog already, as understanding this savory “fifth taste” is one of the keys to making meals taste great at home.

But this foursome had just about all of the facts wrong – they thought it was a mouthfeel (it’s really just a savory taste sometimes described as “meaty” or “earthy”), they didn’t know which ingredients included it (good bets for umami are mushrooms, Parmesan cheese, miso and soy sauce), and they even settled on pronouncing it “unani.”

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Happy National Bratwurst Day (aka Bratsgiving)! Grilled brats are a go-to easy dinner for my husband and I all summer long. Pair with a few easy (sometimes store-bought, because real life) side dishes, and dinner is on the table really quick. But today I just went ahead and piled the side dish (roasted corn salad) right on top of the brats.

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One of the things I love about food is the strong memories we often attach to it. Even something as a simple as a turkey burger takes me back to a very specific point in time: just two years ago this summer, when my husband and I were moving from our first home to our second/current/forever home.

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If you had told me back in 2008 (or whenever I first bought a bottle of sriracha, I can’t remember), that I would still be eating it (and eating a lot of it) in 2017, I might not have believed you. At the time it first started to gain popularity in the U.S., it certainly seemed, at least to me, like something that would be passing fad.

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Big news – my town finally has a butcher shop! This was all kinds of exciting to me, because being able to call them up and order exactly the cut of meat I’d like is ever so much more exciting than relying on the local grocery store to just sell me whatever happens to be available.

One of my very first special orders at the new butcher shop was five pounds of pork belly. That big ol’ hunk of beautiful meat was destined for these Pork Belly & Tomato Jam Sliders.

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I’m a big believer in making up for lost time. I didn’t really appreciate bloody marys until just a few years ago, but now I’m all like OMG it’s a drink and a snack and it’s savory and there’s vodka and let’s pretend it’s healthy because there are some vegetables here and yes please. 

But, even though I’m firmly in the bloody mary fan club at this point, I still think they’re really only appropriate on Sunday mornings.

I know most bars will make you one at whatever hour of the day on whatever day of the week you want one, but it only feels right to me on Sunday morning.

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Disclosure: This Build-Your-Own Meatball Sub Platter was created by me on behalf Johnsonville® as part of a sponsored post for Socialstars. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own. #SausageFamily

September may as well be nicknamed “Quick and Easy Dinner Ideas Month,” because let’s face it: that’s what everyone is looking for.

By the time October hits, we might be in the swing of things enough to focus on some long-simmered stews and magnificent baking projects, but for now, let’s just get dinner on the table as quick as we can.

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