Hawaiian Bacon Burgers with Grilled Brussels Sprouts

The girls were begging for burgers and I had some nice Brussels sprouts in the fridge, so this is what I came up with.

Hawaiian Bacon Burgers
 1ish pounds of organic ground beef (makes about 4 burgers, 2 of which are for the kiddos, on a regular bun).
S&P
Garlic and Onion Powders (you could use fresh, diced up very finely, but I wanted a shortcut)
Fresh pineapple, cut into 1/4 inch rounds, brushed with olive oil--I only needed 2 rounds, the rest I cut up for dessert
Red onion, cut into rounds, brushed with olive oil
Cooked bacon
Sliced avocado
 4 Portobella mushroom caps, brushed with olive oil, and sprinkled with sea salt and pepper


Mix ground beef with spices and shape into 4 burgers (I usually put a "dent" in the middle and they don't shrink up so much.  I ground extra black pepper onto mine and sort of pressed it in--pepper corn crusted, if you will.  Grill over medium heat until done to your liking--mine took about 4 minutes a side.

While burgers are grilling, add sliced pineapple, onion and mushroom caps (I put the mushrooms on that little rack above the main one.  Turn when you turn your burgers.

To assemble, place a burger on one mushroom cap, top with pineapple, onions, bacon and avocado.  Place another mushroom cap on top.

Grilled Brussels Sprouts
1 lb Brussels sprouts, trimmed and cut in half
1/4 cup diced red onion
Drizzle of olive oil
Sea salt and pepper

Place Brussels sprouts and onions on a sheet of tin foil.  Sprinkle with olive oil and S&P.  Fold up foil so that it makes a little packet.  Grill over medium heat about 8 minutes per side (flipping once).  I should have added some cooked chopped bacon to the mix.  That would have really been delicious!

Fajita Burgers with Chili Cumin Fries

This was really good!  I served the burgers topped with guacamole over the fajita vegetables, with a side of "fries".

Burgers:
1 lb ground beef (preferably natural and organic)
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp chili powder

Mix all ingredients gently and form into 4 patties, making a "dent" in the middle (keeps them from shrinking up).  Grill on a preheated grill (about 350-400 degrees) for about 4 minutes per side (just let them cook--don't squeeze 'em!). Let rest for about 5 minutes.

Fajita Veggies:
1 portobello mushroom, sliced
1 bell pepper, sliced
1 onion, sliced
olive oil
S&P
garlic and onion powders
juice of 1/2 lime

Saute veggies in olive oil over medium heat and season with S&P, garlic and onion powders and the lime juice.  Cook until tender but not mushy.

Guacamole:
1 ripe avocado, roughly mashed
juice of 1/2 lime
S&P
onion powder to taste
chopped cilantro or red onion if you have it on hand (I didn't)

Mix together.

Cumin Chili Fries:
2 large sweet potatoes, cut into "sticks"
olive oil
S&P
Cumin powder (about 1/2 to 1 tsp)
Chili powder (about 1/2 to 1 tsp)

Toss ingredients in large bowl and place on a cookie sheet in a single layer.  Bake at 400 degrees for 15 minutes.  Toss and bake for another 15 minutes for a total of about 30 minutes or until done to your liking.