Allison's Recipe Book

Ingredients

1/2 pound ground beef
1 tablespoon taco seasoning or 1/2 store bought packet
1/4 cup water
1 pizza dough
1 cup salsa ranchera or your favourite salsa
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
2 cups lettuce, shredded
1 large ripe tomato, diced
1 handful cilantro
sour cream to taste
Directions

Brown the meat in a pan and drain the grease.
Add the taco seasoning and water and simmer until the liquid has evaporated.
Spread the pizza dough out on the baking sheet and top with the salsa ranchera, seasoned ground beef and cheese.
Bake in a preheated 500F oven until the cheese is bubbling and the edges are golden brown, about 5-10 minutes.
Let cool a bit and top with the lettuce, tomato, cilantro and sour cream.

Ingredients:

2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2″ – 3/4″ thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt (I use Lawry’s)
1/2 tsp ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.