••••DOUBLE ONION BISON SLIDERS🍔🍚🥔🧀🍮🥒🥘🌶!!••••

(Source:  runnersworld.com & magazine photos & courtesy of Jim & Evana & Mitch Mandel)

••••DOUBLE ONION BISON SLIDERS!!

DOUBLE ONION BISON SLIDERS

Ingredients
1 pound ground bison
½ teaspoon kosher salt, divided
⅛ teaspoon ground black pepper
1 tablespoon canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
4 oz. smoked mozzarella, shredded
8 slider-size potato rolls (about 2 1/2″ diameter), sliced
8 teaspoons steak sauce
8 teaspoons relish
¼ cup French-fried onions

••••INSTRUCTIONS••••

Divide bison into 8 equal portions and form into 8 patties 3″ in diameter. Evenly sprinkle both sides of patties with ¼ teaspoon of salt and all of the pepper. Set patties aside.

In a large cast-iron or heavy-bottom skillet, heat oil over medium heat. Add onion, bell pepper, and remaining ¼ teaspoon of salt. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 10 minutes. Scrape vegetables into a bowl and cover to keep warm.Return skillet to stove over medium heat. Place 4 patties in skillet. Let patties cook until browned, 3 minutes. Flip and immediately top each patty with 1 tablespoon of cheese. Cover with lid and continue to cook until cheese has melted and patties are well done, about 3 minutes more.

Meanwhile, wrap 4 rolls in a damp paper towel and microwave on high for 30 seconds, or until warmed through.

Transfer cooked patties to bottom rolls. Add 1 teaspoon of steak sauce, 1 tablespoon of cooked onion and pepper mixture, 1 teaspoon of relish, and 1 tablespoon of French-fried onions to each. Add top rolls and serve. Makes 8 (2 sliders per serving).

••••MORE BURGERS TO COME🍔🧀🍅🥗🥓🍳🥒!!••••

(Source: Google+ photos & HyVee.com)

••••MORE BURGERS TO COME!!

••••HAPPY LIGHTHOUSE DAY⛵️🚤🌈🌊💧🌚🌝!!••••

(Source: Pinterest.com & Bella Torra-Adventures in map publishing & Captsin Kimo & American Lighthouse Foundation photos)

••••HAPPY LIGHTHOUSE DAY!!

••••THIS ONES FOR YOU DAD!!

••••BURGER TOPPINGS🥔🥑🍅🥘🍑🌶🍃🍄🥗!!••••

(Source: runnersworld.com & magazine & courtesy of Jim & Evana & Mitch Mandel)

••••BURGER TOPPINGS!!

Roasted Sweet Potato “Fries” + Avocado 

Sweet potatoes are rich in carotenoids—which help maintain healthy skin, bones, and immune function—but you need to eat them with fat (like from an avocado) to absorb the nutrients.

Heirloom Tomato + Olive Tapenade 

Combining tomatoes and olive oil increases the antioxidant activity of tomatoes. Made from finely chopped, oil-rich olives, tapenade adds a salty, briney flavor.

Mango + Jalapeños 

This sweet-and-spicy combo is loaded with vitamin C, which may improve oxygen delivery during exercise.

Collard Greens + Mushrooms 

Swap out lettuce for sauteed calcium-rich collard greens and sauteed mushrooms—look for mushroom brands cultivated with vitamin D, which boosts absorption of calcium.

••••PEANUT BUTTER BACON BURGER🍅🥜🥗🥓🥒🍞🍔🍶!!••••

(Source:  runnersworld.com & magazine photo & courtesy of Jim and Evana & Mitch Mandel)

••••PEANUT BUTTER BACON BURGER!!

BUKOWSKI’S PEANUT BUTTER BACON BURGER

Ingredients
12 strips applewood smoke bacon
1 tablespoon canola oil
1 ½ pounds 80% lean ground beef
4 tablespoon creamy or chunky peanut butter
4 potato rolls, sliced
4 tomato slices
8 dill pickle coins
4 red leaf lettuce leaves

••••INSTRUCTIONS••••
Heat oven to 350°F. Place bacon on a baking sheet and cook for about 25 minutes, flipping once halfway through, or until crisp. Remove to paper towels to drain and set aside.

Meanwhile, heat oil in a castiron or heavy-bottom skillet over medium-high heat. Form beef into 4 patties. When skillet is hot, add patties and cook until the undersides develop a nice char, about 4 minutes. Flip and cook to desired doneness, about 3 to 4 minutes more for medium.

Transfer patties to a plate and top each with 1 tablespoon of peanut butter. Remove skillet from heat and add rolls with insides down to toast them, working in batches, if needed.

Place patties on the bottom buns. Top each with 3 strips of bacon, 1 tomato slice, 2 pickles, and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.

••••SESAME SALMON BURGERS🐟🍞🍃🌰🍚🌱🥗!!••••

(Source: runnersworld.com & magazine & courtesy of Jim & Evana & Mitch Mandel)

••••SESAME SALMON BURGERS!!

SESAME SALMON BURGERS

Ingredients
1 pound skinless, boneless wild salmon
½ cup whole-wheat panko breadcrumbs
¼ cup chopped scallions
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons low-sodium soy sauce
¼ teaspoon kosher salt
1 tablespoon canola oil
4 large sesame buns, sliced
1 cup spring mix
2 tablespoons hoisin sauce

••••INSTRUCTIONS••••
Cut salmon into 1″ cubes. Place half of the fish into a food processor. Process until evenly pureed, about 15 seconds, stopping to scrape down the sides of the bowl as needed. Add remaining salmon and pulse until just combined and large chunks are broken up. Transfer mixture to a large bowl. Stir in breadcrumbs, scallions, cilantro, garlic, sesame oil, soy sauce, and salt. Using wet hands, form mixture into 4 patties.

Heat canola oil in a large nonstick skillet over medium heat. Add patties and cook for 5 minutes. Gently flip and cook 5 minutes more.

Meanwhile, lightly toast buns. Transfer patties to bottom buns and top each with ¼ cup of spring mix. Brush hoisin sauce on top buns. Close and serve. Makes 4 servings.

••••CHIPOTLE CHILI TURKEY BURGERS🦃🌶🍅🧀🍔🥑🌰🍞🍚!!••••

(Source: runnersworld.com & magazine & courtesy of Jim & Evana & Mitch Mandel)

••••CHIPOTLE CHILI TURKEY BURGERS!!

CHIPOTLE CHILI TURKEY BURGERS

Ingredients
1 ½ pounds ground turkey (not ground turkey breast)
3 canned chipotle chili peppers in adobo sauce, chopped
½ cup finely chopped white onion (about ½ medium onion)
2 cloves garlic, minced
½ teaspoon kosher salt
canola oil, for the grill
½ cup crumbled queso fresco
4 whole-grain buns, sliced
1 avocado, mashed
½ cup fresh pico de gallo
4 leaves Boston or Bibb lettuce

••••INSTRUCTIONS••••

Prepare grill for medium-high heat. In a large bowl, add turkey, peppers, onion, garlic, and salt. Use a fork to gently mix until thoroughly combined. Using wet hands, form mixture into 4 patties, pressing an indent into the middle of each.

Brush grill grates with oil. Cook patties on grill, with lid closed, until grill marks form, 5 minutes. Flip and top each patty with 2 tablespoons of queso fresco. Close lid and cook until burgers reach an internal temperature of 165°F, about 5 minutes more.

Meanwhile, lightly toast buns. Spread ¼ of the avocado on the inside of each top bun. Transfer patties to bottom buns. Top each patty with 2 tablespoons of pico de gallo and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.