Pesto-Parmesan-Topped Burgers

By Paul Briand

I'm going to go on a burgers and dogs rant for the next few weeks. It's been ideal grilling weather, and I've been looking for new takes on the traditional grilling fare of hot dogs and hamburgers.

Today's burger comes from the "Flat Belly Diet for Men" book that I've written about in the past. Making use of the diet's recommendations and using many of the recipes in the book, including this one, I've lost more than 20 pounds since March. Read about it here.

What intrigued me about this recipe was the topping: pesto, which gave the whole eating experience a nutty quality to it.

Ingredients

1 pound extra-lean ground beef

1/4 teaspoon black pepper

2 tablespoons shredded Parmesan cheese

4 Portuguese rolls, split and toasted

4 Boston lettuce leaves

1/2 tomato, cut into 4 slices

1/4 cup pesto

1/2 red onion, cut into 4 slices

Directions

1. Heat the grill to medium high heat

2. Combine the beef and pepper and form into four patties;

3. Set the burgers on the grill rack coated with cooking spray and grill 4 minutes, turn the burgers, grill another 4 minutes and top with Parmesan. Grill about 2 minutes longer, until the cheese melts, then remove from grill and set aside;

4. Set the roll bottoms on a work surface, top each with 1 lettuce leaf, 1 tomato slice, 1 tablespoon of pesto, 1 onion slice and 1 burger. Complete the burger with the top half of the bun and enjoy.

Some notes: I grilled my red onion slices first, giving them a nice bit of carmelization. I used a lot more Parmesan than what was called for, and I used fresh Parmesan, not the stuff out of the can ... what a difference.

Next week: Kielbasa Chili Dogs

Eggplant Parm Pie

By Paul Briand

In some gastronomical ways, I'm a meat and potatoes kind of guy. Or, at least a meat kind of guy.

When I'm looking to make a dinner, I'm looking for substance, which is why I'm looking for fish, fowl or meat to cook. Given the choice, I'll opt out of veggie only meals.

But this recipe, courtesy of cruising through Boston.com one day, has the bulk I like in a dinner -- pizza crust, hearty tomato sauce, eggplant and cheese.
http://www.boston.com/lifestyle/food/articles/2008/11/05/eggplant_parm_pie/

Ingredients
2 pounds eggplant, peeled and sliced 1/2 inch thick
Olive oil (for brushing)
Salt and black pepper, to taste
1 tablespoon olive oil
1 clove garlic, chopped
1/8 teaspoon crushed red pepper
1 can (1 pound) crushed tomatoes
1 tablespoon chopped fresh basil
1/2 teaspoon sugar (optional)
Flour (for rolling)
1 pound store-bought pizza dough
1/2 cup shredded Parmesan
1/2 cup shredded mozzarella
Extra chopped basil (for garnish)

Directions
1. Set the oven at 400 degrees. Have on hand a deep 9-inch pie pan,
2. Brush both sides of the sliced eggplant with olive oil and sprinkle generously with salt and black pepper. Set them on a rimmed baking sheet without overlapping. Roast the eggplant for 15 minutes or until tender but not falling apart. Remove and set aside to cool. If necessary, roast the remaining eggplant in the same way,
3. Turn the oven temperature up to 425 degrees,
4. In a medium saucepan over medium heat, heat the 1 tablespoon olive oil. Add the garlic and red pepper. Cook, stirring, for 2 minutes. Add the tomatoes, salt, and black pepper. Bring to a boil, lower the heat, and let the sauce simmer for 15 minutes. Add the basil and taste for seasoning. Add more salt and pepper, and the sugar, if you like,
5. On a lightly floured counter, roll the dough to an 11-inch round. Brush the pie pan with olive oil. Lift the dough onto the rolling pin and ease it into the pan, so it hangs over the edges. Trim off any excess. With a fork, prick the dough well all over,
6. Spread 1/3 of the sauce in the dough. Top with a layer of eggplant. Pour in 1/3 of the sauce, 1/4 cup of the Parmesan, and 1/4 cup of the mozzarella. Add another layer of eggplant, 1/3 of the sauce, and the remaining 1/4 cup Parmesan and 1/4 cup mozzarella. 7. Bake the pie for 25 minutes or until the crust is golden, the cheeses melt, and the sauce is bubbly. Let it rest for 10 minutes before slicing.