Hi, it's Jessica and welcome to Recipes for Radiance.
I am so excited about this dish today.
It has been one of my favorites for years
and I'm evolving it and I'm making it even healthier
and even more flavorful.
We are making little blue cheeseburgers
and what I also love about this recipe
is you can make these burgers for dinner
or I'm gonna make, this is what I'm gonna make,
I'm gonna make these cute little bite-sized appetizer
blue cheeseburgers.
You can make these if you've got a potluck
and you're entertaining, you want some appetizers.
Now these are not your typical blue cheeseburgers
that you've heard of.
Instead of the bun, we are actually using red cabbage leaves.
The crunch from the red cabbage leaf
is gonna be such a surprising addition that you will love
and you save probably about 150 to 200 calories
from not using the bun.
You can save that for little adult beverage
or dessert, whatever, no judgment.
I'm not gonna put the blue cheese inside the burger,
I'm actually going to make a fabulous, creamy,
delicious blue cheese mousse.
Oh my gosh, it is gonna be so delicious
and within the burger itself, I am infusing spinach.
Anytime we can get more greens into our food
and have it still taste very flavorful,
it's such a bonus.
They look so cute and almost looks like,
oh my gosh, I don't have time to make that.
It is so simple and you're gonna find out
how simple it is, so let's get started.
We're gonna start off by putting our pan
on about medium heat, turn our oven on to 350.
Let's go ahead and we're gonna get to chopping.
These cloves are kind of small,
so you can either use two large cloves
or I've got four small cloves.
So I'll go ahead and just mince those.
After you've minced the garlic cloves,
you are gonna take half of an onion
and you're gonna dice that up also.
I'm gonna use just a tiny little sliver of butter
just to get everything going and saute.
The flavor is so much better,
sauteing the onions and garlic
before you go ahead and make these little patties.
It really is an extra step that tastes really good.
All right, now I'm gonna drop my onions in
along with my garlic.
Let's just gonna hang out for a few minutes.
Okay, so in my bowl, I'm now going to take my meat.
You can buy organic grass-fed meat
that doesn't have the hormones.
That's awesome, but just buy what you can,
buy what your store has, buy what you can afford.
Just gonna kind of break it up with my hand a little bit.
I love this part.
Wash the hands.
Any kind of grilled seasoning, breadcrumbs
that you have on hand.
And we're gonna do two eggs.
Eggs.
And then I took a package of frozen spinach,
it's about 10 ounces, thawed it out,
and I squeezed all the moisture, all the water.
There's a lot of water that's packed in to that spinach.
Six reservoir muffin tin, and I went ahead
and I already just lightly greased it with olive oil.
And then I'm also gonna make little mini muffins
of these too.
Oh my gosh, they are gonna be so cute.
Okay, so onions and garlic are done sauteing,
so I'm gonna go ahead and turn that off.
And just kind of let it sit for just a few minutes.
Okay, now I'm gonna add the sauteed onion
and garlic mixture to the rest of the ingredients.
Gonna take my rings off, cook the best tool.
Use the hands.
So I'm just gonna mix it.
I'm gonna take my little muffin tins,
and you're just gonna fill them.
The regular size muffins are gonna go for about,
for just 20 minutes.
And the smaller little mini muffins can go for about 15.
In the meantime, while my little burger muffins
are baking in the oven,
I'm going to make the blue cheese mousse.
So you're just gonna take equal parts of whipped cream cheese.
So you've got that airiness from the whipped cream cheese.
That's gonna really help with that mousse type texture.
And then you're going to use, of course,
the blue cheese called blue cheese burgers.
I'm using Greek yogurt.
So the Greek yogurt is gonna do a few things.
It's gonna help thin it out
and be a little bit more spreadable.
And then it's also that little tanginess
from the Greek yogurt.
It's gonna help cut some of the heaviness
from the blue cheese and from the cream cheese.
So surprisingly, it really, really helps this mousse.
Give it the texture and the overall taste.
Okay, then we're just going to mix all of that together.
And now for our buns, okay?
And we are using, I already have these pre-cut.
These are so cute.
So we're using red cabbage leaves.
You're gonna be so surprised with that kneaded crunch, okay?
We've got that smoothie, creamy texture from the mousse.
And then you've got the smooth burger that you bite into.
And then when you bite through this crisp red cabbage leaf,
it just kind of ties everything together.
It gives that mouth every single bite
and texture that you're gonna need.
Then to get these tiny little round shapes,
I just have biscuit cutters.
I mean, you can use anything.
You can use cookie cutters, whatever you have.
These are just the perfect shape that I love.
So I love using the largest one
because this is the size that I make like the patties
when I make a regular full-size burger.
And it's just perfect.
It's just perfect.
And you don't even miss that bun.
Trust me, you don't even miss that bun.
Okay, it's been 15 minutes.
So I'm gonna go ahead and take out my little mini muffins.
And my regular size muffins are gonna go
for just another five minutes longer.
So these are cool enough to touch right now.
And I just wanna assemble a few of them
just to show you how cute these are.
So I've got my little pre-cut bun.
And I'm just gonna put just a little bit of the mousse
that we prepared right there.
And our cute little muffin
is just gonna sit right on top.
So it's not gonna slide off.
And then I'm just gonna put just a little bit
of blue cheese crumbles on top
so that people kinda know what it is.
How adorable is that?
Isn't that so cute?
Thanks so much for joining me.
Head on over to HerTube TV
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where I have a free gift for you.
Thanks for joining me and we'll see you next time.
I'll love Noddy!
