I am sitting in my PJs watching Brazil and listening to the lid of the crock pot bubble and pop as my tri tip simmers. As I put my dogs up and sip my beer I have this sudden urge to get up and dance. I burst up, shooting droplets of beer everywhere in a golden frenzy and my feet start to move!
First, my toes begin tapping to a latin beat. Then my whole foot gets into it. Before I know it, I’m bounding and leaping across my entire apartment, spinning and dancing as if I were in a musical. Completely magical.
Anywho, this post has nothing to do with dancing, Brazil or tri tip for that matter (that will come in due time my faithful friends). Instead, I discovered this fantastic method of cooking chicken breast. The results are moist and tender and practically fool-proof. That’s right, I said it. I’ll even say it again … FOOL-PROOF.
Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in well.
Quickly dredge the chicken breasts in the flour, so they are lightly coated with flour.
Heat the saute pan over medium-high heat. When it is quite hot, add the butter and the olive oil. Let them melt and swirl the pan.
Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden. Note that you are not actually searing or browning the chicken, you are simply creating a layer to lock juices in. Flip each chicken breast over.
Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid. Resist ever urge to peek!
After 10 minutes, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid and do not peek.
After the 10 minutes are up you can finally peek! You should have soft, tender, juicy chicken that isn't dried out. Double check them to make sure there isn't any pink in the middle. Slice and devour.
Like anything that is slow roasted, this recipe takes a lot of patience. It’s great for those days when you have nothing better to do than watch a nice piece of meat slow roast or smoke in your grill for hours and hours (accompanied by some cold brews of course). My favorite Sunday activity.
The secret is to keep things low and slow and use indirect heat. You will not be disappointed with the result. The meat is tender and juicy and falls right off the bone. Delish!
I typically do a homemade BBQ sauce for chicken like this. This time I jazzed things up by creating my own Jamaican jerk sauce. Turned out pretty awesome if I don’t say so myself.
Blend all ingredients (excluding the chicken) together in a blender until smooth. Cut chicken in half and place in a large ziplock bag (or two if there isn't a lot of space). Pour in your marinade, seal bag, and press out the excess air. Turn bag several times to distribute marinade. Put the chicken and marinade into the fridge and marinate for 24 hours, turning once or twice. Rinse the chicken, pat dry, then let it stand at room temperature 1 hour before grilling. Reserve some of the marinade for basting later.
Start a charcoal, wood or gas fire in a grill big enough to bank coals to one side until they get hot. With a gas grill, turn heat to high on one side and leave the other side off. If there are three burners, you can set the two side ones to medium or low and cook in the middle. When the grill is at about 220 degrees F, put the chicken on the least hot part, skin-side up, and cover grill. Let chicken cook for about 20 minutes.
When the bottom of the chicken is lightly seared and the meat is beginning to look cooked, turn meat over in the same part of the grill. Cover again and check after about 10 minutes. When skin is lightly browned, turn again. Continue to cook in the least hot part of the grill until the chicken looks close to done (about an hour per pound at this rate). Time will depend on your heat, the size of your chicken, and the size of your pieces of chicken too.
When the chicken is cooked (about 185 degrees F), brush each side with some of the marinade. Let the sauce caramelize a bit then remove the chicken from the heat. Cover and let the meat rest for 8 - 10 minutes. Serve hot and enjoy.
I saw this recipe online and immediately had to try it out for myself.
Really though, any recipe that caters to my recent wonton wrapper obsession trumps any other recipe these days anyway. Just saying.
These little chicken parm wraps are so addicting!! It’s everything you love in a chicken parmesan dinner but in bite-sized form. Plus their finger-friendly characteristics make them super convenient for a potluck party or one of the million BBQs you plan to attend this summer. They are great warm but keep very well at room temperature too.
Place the chicken breast in a small pot and fill with enough water to cover. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.
Preheat oven to 400 degrees F. Lay the wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.
Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with the remaining wrappers.
Place all filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes or until the edges begin to turn a golden brown.
Dumplings — the college dorm room staple. Whether you order take-out or keep them frozen in your tiny dorm freezer, they’re easy to reheat and great after long nights of skipping study group and bingeing on beer bongs and cheap shots of cheap tequila.
I have had a bit of an obsession with dumplings lately. First, the wontons, and now DUMPLING MADNESS…
I could totally make a killing at inventing new dumplings and making batches of them at a time. Granted, my dumplings won’t win any beauty competitions, but it’s what’s inside that counts, right?
Don’t judge me food art community. *points* I know who you are.
I made these on a whim one night after grocery shopping. Cue 9:00pm: Miss McBooty hasn’t eaten anything for hours. What is this? The crazy cooking lady starts roasting a chicken, shreds it, and creates her delightful dumpling guts. After three hours… she finally devours these around midnight. I earned that midnight snack I tell you.
The moment I bit into one of these bad boys, I immediately tumbled down college memory lane.
1 pound shredded or ground chicken meat, white meat preferred
2 tablespoons peanut butter
1/2 cup shredded carrot
2 teaspoons green curry paste
4 tablespoons light soy sauce
1 1/2 teaspoon brown sugar
4 teaspoons lemon juice
1/4 teaspoon cayenne pepper
1 1/2 tablespoons fresh ginger root
2 tablespoons chopped peanuts
Cabbage or parchment paper for your bamboo steamer (you can fry these in a wok with a little oil too)
Oil for sautéing
1 pack of wonton wrappers
For the sauce:
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon hot chili oil
1/2 teaspoon sugar, or to taste
1 clove minced garlic
Green onions (for decoration)
In a small pan, saute the shallots, garlic and green onion for a couple of minutes. Add the chicken meat and stir-fry on medium-high until the chicken is no longer pink (if your chicken is already cooked, add it in the pan and toss for a few minutes anyway). Add the carrot and the remaining ingredients. Stir thoroughly and remove from heat.
Add water to your pan and prepare your bamboo steamer on the side. Use cabbage leaves or parchment paper to prevent your dumplings from sticking after they steam. You can add some green tea to your water for some added flavor too. Bring the water to a high simmer.
Set out the wonton wrappers with a small bowl filled with water. Lay out one wrapper, place a tablespoon of the chicken filling in the middle, dip your finger in the water and run it along the edges of the wrapper. Fold the wonton so the edges create a seal, pinch and set aside. Continue until the mixture is gone.
Add as many dumplings to your steamer as you can without the dumplings touching each other. Place your steamer in the simmering water and let your dumplings steam for about 6 to 8 minutes, or until the wonton skins are clear. Repeat until all of your dumplings are cooked.
Combine ingredients for the dipping sauce and serve either drizzled on the dumplings or on the side.
You can freeze your dumplings and cook them later. Do not steam them when you prep the dumplings. Instead set them in a freezer bag for use later on. When you're ready to eat them, take them out while your bamboo steamer is warming, and place them in the basket (semi-thawed is fine). Steam until the wrapper turns clear.
This chicken is to die for! If you treat this with extra tender loving care, this plump little creature will satisfy you unlike any other has satisfied you before. Erotic? I think so.
If you’ve never brined anything before… shame on you! Once you brine, you never go back. Unless of course you marinate the hell out of something. But that’s a different story. Brining usually consists of a ton of salt, water, and a ton of fresh herbs. Your thirsty bird soaks the heck out of this amazing combination and BAM! You have a juicier, more flavorful chicken.
I can’t express how important trussing your bird is to the entire process. Do this. Here is a great tutorial by the wonderful Alton Brown on how and why you should truss. Note that I trussed my chicken but I’m still not the best at it and wrapped the string in the wrong place… eh, it gets the job done.
I usually roast my bird on a bed of potatoes and veggies in a cast iron skillet. This way my chicken is elevated away from the bottom of my pan and my veggies simmer in the chicken fat and end up being really flavorful after everything is said and done with. I put the potatoes and top it with chicken first, roast for a half an hour, then add the carrots. I have this weird issue with soggy vegetables… but that’s just me.
I got this recipe from Mister Michael Ruhlman. With a name like that, you know it’s going to be good. This guy knows his stuff!
Combine all of the ingredients in a medium sauce pan, bring to a simmer, remove the pan from heat and cover to let the ingredients steep. Add the ice to cool down the brine (if you're not in a hurry, you can measure out 40 ounces of water instead of 30 and omit the ice).
To brine your chicken, put it in a large plastic bag, pour in the brine. Press as much air out of the bag as possible and twist and tie off your bag so that no air is touching your bird. Put the bag in a large bowl and refrigerate it for 8 to 24 hours, turning the bird a couple of times to ensure all surfaces are receiving the brine.
Remove the chicken from the brine at least an hour and up to two days before cooking it (discard the brine). Rinse the bird, pat it dry, and stuff the bird with a few lemon wedges. Gently wedge your fingers between the skin and the meat of the breast and stuff with a few tabs of butter and extra fresh herbs if you desire. These will melt while the bird is roasting and sink deep into your white meat breast. Truss and roast the chicken at 400 degrees F for about an hour (for a 3-4 pound chicken), legs toward the back of the oven. Time will vary depending on the size of your bird. If your skin is getting too dark too quickly, lower heat to 375 degrees F. Your cooking time will be longer, but your skin will still be a beautiful golden brown.
Your bird is cooked when the drumstick of the bird has loosened enough that it wiggles easily when you touch it. You should also stab the thigh of the bird with a small knife to see if the juices run clear. If you have a meat thermometer, insert it into the inner thigh area between the thigh and the drumstick being careful not to touch bone. The internal temperature should be at 165 degrees F.
Allow the chicken to rest for 20 minutes, cut into pieces and serve.
I always feel really good when I make pancit (not that I make it nearly as good as my family makes it). Simply because a lot of people outside of the Philippines don’t know how to cook pancit. It’s a little piece of my heritage that is resurfacing.
Filipino cooking is not an exact science. Add the vegetables and seasonings according to your own likes and dislikes. Just try not to use too much soy sauce, it can easily become overpowering. Pork can be substituted for chicken or added in addition to the chicken. I have also added shrimp to my pancit if I have it. You can also substitute tofu for the meat, omit the oyster sauce and use vegetable broth instead of chicken broth to make this a vegetarian dish.
This feeds a lot of people. You could throw a party and serve this dish or bring it to a potluck. Everyone will thank you. Or make this for yourself and eat the leftovers for lunch for the rest of the week. You’ll never go hungry again!
1 (16-ounce) package bihon rice noodles, soaked for at least 15 minutes then drained
2 chicken breast or pork shoulder, cut into 1-inch cubes
1 pound shrimp, peeled and deveined with tails cut off
2 medium carrots, sliced thinly into 1-inch matchsticks
2 celery stalks, sliced
2 tablespoons olive oil
1 medium onion, sliced
4 cloves of garlic, minced
1 thumb-sized ginger, minced
2 chicken bouillon cubes
1 1/2 cups water
4 tablespoons soy sauce
2 tablespoons Mirin
Salt and pepper to taste
Lemon, for serving
In a large pan or wok, add the half of the oil, onion, garlic and ginger. Stir fry until the onion is translucent. Add the chicken or pork. When the meat is mostly cooked on all sides, add the shrimp and cook until pink. Add veggies and mirin and stir fry for 2 minutes. Set aside.
In the same pan or wok, pour and heat up remaining olive oil. Add the chicken cubes and saute until melted. Add the water and soy sauce. Bring to a boil. Add the noodles and keep tossing them until they are loosened. Add the salt and pepper to taste and cook until the noodles are almost tender. Add more water to cook the noodles if necessary.
Add the meat and mixed vegeteables. Keep on tossing until ingredients are well mixed and noodles are tender but firm. Do not overcook. Remove from heat and serve hot with soy sauce and lemon.
At first I had no idea what “Divan” meant. I originally thought it was a specific way you prepare the dish, like a souffle or to sauté. After researching online, I still don’t really know if it has a meaning outside of being a dish consisting of chicken, broccoli and cheese.
Either way, those three ingredients are items that I have mixed together in casseroles in the past. This is like that casserole but in a more gourmet fashion. I found this recipe online, futzed with it a bit, and ended up with this healthier version of Chicken Divan. Who says eating healthy has to be bland?
This recipe calls for transferring your chicken to a baking dish. If you have a cast iron skillet, use it to save you the hassle of washing one more dish.
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
kosher salt and freshly ground black pepper (go easy on the salt because the sherry has a lot of salt already)
1 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry
1 1/2 teaspoon cornstarch (or more)
2 tablespoons grated parmesan cheese
1 teaspoon Dijon mustard
Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water to stop the cooking process. Drain well again and squeeze dry in paper towels.
In the mean time, sauté your garlic in a small pan in a bit of butter, 2 minutes or until fragrant. Remove from heat and set aside.
Chop the broccoli and toss in a bowl with Gruyère and sautéed garlic mixture. Insert a paring knife into the thickest part of each chicken breast to make a pocket. Use your fingers here to extend the pocket as large as the piece of chicken can handle. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. You may need to stab the opening of your chicken breasts with toothpicks to prevent the stuffing from spilling out during the cooking process. If you do, remember to take these out later.
Heat a large non-stick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
Combine the milk and stock in a small pot, season with salt and pepper, and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and whisk consistently. Cook until just thickened, about 2 minutes. You may need to add more cornstarch if the sauce is too runny. Remove from heat and stir in the Parmesan. Top each chicken breast with a bit of sauce, enough to wet the chicken, and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
Remove the pan from the oven and let the chicken rest for at least 5 minutes. Once rested, cut each chicken breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with halved chicken breast, serve hot and enjoy.
To me, chili represents one of two things: chilly winter nights and football season. Things are cooling off here in Colorado, and it felt about time to try my first chili recipe of the season. Trinity, a very dear friend of mine, came up with a brilliant idea of a chili cook-off. She unfortunately lives 16 hours away, so we instead made our chili dishes remotely using our webcams. We had a few choppy technical difficulties, but overall I think our chili-cook off was a success! Although we couldn’t try each other’s chili submissions, I am standing firm on the fact that my chili was the best.
If you have never made chili before, try not to be too intimidated by the amount of ingredients a good chili recipe calls for. Each ingredient plays its part in creating a masterful bowl of chili, but keep in mind that you can play with spices here and there. Be sure to taste the chili often while you’re seasoning and customize it to your own likes and dislikes.
I especially like this recipe because it is lower in fat content than a lot of chili recipes (I can justify loading on the sour cream), and you won’t even miss the flavor of beef. The seasonings alone do a good job of masking the fact that this is turkey meat and not ground beef and with the addition of the Worcestershire sauce, you’ll never miss it.
1 or 2 jalapenos, seeded and diced (include the seeds and membrane if you like heat!)
3 small zucchinis, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded cheddar cheese
1 can black beans (optional)
1 can kidney beans (optional)
Salt and freshly ground pepper, to taste
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, worcestershire, coriander, oregano, chili powder, black pepper and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is has very little pink in it.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add tomatoes, beans, brown sugar and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion, jalapeno and green bell pepper, stirring occasionally until the onion is translucent and bell pepper is lightly browned, about 5 minutes. Add onion and peppers to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, lightly salt and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water if necessary.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve and enjoy!
Cook everything on low in a crock pot and bring your simmering chili to your next pot luck or football party. Supply a bowl of sour cream and Fritos Scoops and watch the chili disappear.
My good buddy D$Rock inspired me to make this meal. He was nice enough to share part of his lunch with me, which happened to be chicken tenders and mashed potatoes. After I had a taste, I really wanted to make more so I could completely indulge and satisfy.
This recipe is super tasty and really affordable. You can make a lot of these little guys when you’re on a tight budget.
If you’re not familiar with panko, it’s a Japanese style bread crumb. The bread crumbs are very light and crispy and once you use them, it’s hard to go back to regular bread crumbs.
1-2 eggs (start with one and crack another one if necessary)
1/2 cup flour
1 cup sweetened coconut flakes, finely chopped to match the panko
1 cup panko bread crumbs
1 1/2 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 curry powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne powder (or to taste)
Preheat oven to 450 degrees F. Give the coconut a rough chop so it's about the same size as the panko pieces. Combine the coconut with panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge the chicken in flour, then dip in the egg mixture and then finally coat the chicken in the coconut-panko mixture. Press the coconut-panko mixture into the chicken with your fingers to make sure the entire piece is well coated.
Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray (for easy clean up). You can spray or brush a bit of olive oil on the tops to help them crisp up if you'd like.
Bake for 15-20 minutes or until the chicken juices run clear. Flipping your tenders at around 10 minutes will help crisp up both sides of the tenders. Try not to overcook these because chicken tends to dry out very quickly. The coconut will be nice and golden and the panko crisp and light in color when the breading is done.
Hello fellow FOODIES. Life just got BUSY here in the Foodie McBooty household. Work has been throwing down its load upon my shoulders, and the holiday is coming fast upon us, which means a lot of planning and get togethers for me. With all of the chaos in my life right now, I managed to find time to continue the Foodie Fall Festival and create this surprisingly hearty, autumn flavored dish.
This recipe calls for crusty bread to serve. I instead served it on a bed of wild rice blend and fresh asparagus. I felt like I needed a whole grain and nutrient boost 🙂
When I took my first few bites of this meal I thought it bland overall. Bland in color and in taste. I wasn’t sure what it needed… maybe some more scallions or more roasted garlic (which, on a side note, roasted garlic is completely and utterly decadent! I could eat it by itself… just as long as I don’t have to talk to anyone for the rest of the day). I couldn’t quite put my finger on it… until I ate my leftovers the next day.
I had added my rice and chicken concoction into the same container for a convenient next day’s lunch. When I ate it, the mixture had thickened and the flavors really jived with each other. I don’t know if it was the rice or not, but this Saute was even better on day 2! And now you know…
1/2 pound assorted mushrooms (shiitake, cremini, oyster), stemmed and quartered
1 tablespoon unsalted butter, plus 2 tablespoons chilled
2 large shallots, thinly sliced
1/4 cup dry red wine
1/2 cup chicken stock
2 medium tomatoes, seeded and cut into 1-inch chunks
1 tablespoon chopped tarragon
Crusty bread, for serving
Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping the cloves intact.
Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.
In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.
Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate.
In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.
There is this restaurant/brewery in Appleton, Wisconsin called Alder Brau. Their beers are great especially paired with their German food. One thing that I will always remember about the place is their Corn Chowder. It is absolutely THE BEST corn chowder I have ever had. These guys inspired this recipe.
In a large pot over medium heat, saute the onion and garlic until transparent, then combine broth, corn, rosemary basil, oregano, potatoes and optional vegetables and meat. Bring to a boil, then reduce heat, cover and simmer for 20 to 30 minutes, until potatoes are just tender.
Stir in the half & half, cheddar and cook for 5 more minutes, until the cheese is melted. Season with salt, pepper and red pepper flakes to taste. Serve hot with your choice of garnish.
This recipe can easily be turned into a vegetarian soup by substituting vegetable broth for chicken, and veggies for shredded chicken, etc.
I’m a burger ADDICT. Lately I have experimented with healthier burger options. I have this belief that with meats like turkey or buffalo, you sacrifice a lot of flavor in a burger patty. Lordy, lordy, he hath proven me wrong!
I never thought I would see the day when I, Foodie McBooty, falls in love with a turkey burger! I am happy to announce that HEALTHY and FLAVORFUL characteristics do exist in one entity. (Who knew?) This (incredibly) messy burger is packed full of southwestern flavor. Granted, I have never been to the “Deep South”… but if Texas had a taste I’d imagine this is what it would taste like.
Because these are so messy, I recommend carving out the guts of the top part of the bun. That should help control some of the damage and save the salsa and crema from falling onto my lap.
I dream that some day I will have a decent picture of this absolutely amazing turkey burger. Until then, trust me here and let your photo imagination run wild!
Combine the onion, avocado, tomatoes, and cactus. Add the garlic, cilantro, cumin and chipotle pepper sauce. Mix well. Add lime juice and combine. Place in the fridge until ready to use.
For the burgers:
In a large bowl, combine turkey, chorizo, tortilla chips, soy sauce, pepper, parsley and Worcestershire sauce. Form into large balls, flatten and shape into a size that is slightly larger than your buns (they will shrink a bit when they cook!)
Place burger patties on the grill. 6-8 minutes on each side. After turning place the pieces of monterey jack cheese on each burger -- Once cooked, the internal temperature should be 170 degrees. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
While these cook whisk together a few scoops of crema and chipotle hot sauce (to taste).
Put the burgers on roll bottoms, top with salsa and crema and cover with gutted roll tops.