On any given grillin' day, it's easy to throw on burgers, steak, or chicken with the usual accoutrement, but wouldn’t it be awesome (and maybe a little impressive to your friends and fam) if you could take the protein part to the next level? Maybe even double the protein?
That's just what we did, here are some easy-to-make and tastefully creative recipes with double the protein grams; some with protein-amped sides too.
Chorizo and Black Bean Burgers
Greek Yogurt Marinated Turmeric and Lemon Chicken
Beef and Lentil Burgers with Jalapeños
Grilled Garlic Haddock with Pea Puree
Pork Ribs with Horseradish Barbecued Lentils
Chorizo and Black Bean Burgers
Spicy chorizo and hearty black bean burgers loaded with spices. Serves 4
Ingredients:
1 (6 inch) chorizo link
1 (15 oz.) can black beans, drained, rinsed, and divided
1 large organic egg, beaten
¼ cup chopped parsley
2 tablespoons chopped red onion
1 teaspoon smoked paprika
1 teaspoon cayenne
1 teaspoon ground cumin
½ teaspoon ground sea salt
½ teaspoon freshly ground black pepper
Instructions: Preheat grill to medium high heat. Finely chop the chorizo in a food processor fitted with a metal blade.
Place chorizo in a large bowl with half the beans, and the beaten egg. Work with your hands until the egg is incorporated into the meat and beans. Use a potato masher to break down the beans. Add the parsley, onion, smoked paprika, cayenne, cumin, salt, pepper, and remaining whole beans. Stir well to combine.
Gently shape into 4 burgers.
Grill the burgers for 10 minutes, flip, and grill for an additional 5 minutes. The burgers should register 155 degrees with an internal meat thermometer.
Greek Yogurt Marinated Turmeric and Lemon Chicken
Keep your sunglasses handy when you serve this chicken. The turmeric and lemon give it an unbelievably sunny hue. Serves 2
Ingredients:
½ cup plain Greek yogurt
1 scallion, roughly chopped
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons turmeric
½ teaspoon ground sea salt
2 skinless chicken breasts
Instructions: Preheat grill to medium-high heat.
Combine the yogurt, scallion, olive oil, lemon juice, turmeric, and sea salt in a small bowl.
Pour over chicken breasts and marinate for 1 hour.
Grill chicken for 10 minutes, flip, and grill for another 5-7 minutes, or until the chicken registers 165 degrees with an internal meat thermometer.
Beef and Lentil Burgers with Jalapeños
Hellooooo, flavortown. These double protein burgers are filled with earthy spices plus a spicy kick from the fresh jalapeño. Serves 4
Ingredients:
1 cup cooked black lentils, cooled
1 egg, lightly beaten
1 jalapeño, diced
½ small onion, diced
2 tablespoons chopped cilantro
1 garlic clove, grated
2 teaspoons ground cumin
1 teaspoon hot smoked paprika
½ teaspoon ground sea salt
1 lb. ground chuck
Instructions: Preheat grill to medium-high heat.
In a large bowl, stir together the lentils, egg, jalapeño, onion, cilantro, garlic, cumin, paprika, and salt. Add the beef and mix well.
Divide into 4 patties.
Grill for 10-12 minutes, or until an instant read thermometer registers 160 degrees.
Grilled Garlic Haddock with Pea Puree
If you're looking for a protein packed meal that leaves you feeling light, this one's for you. Serves 2
Grilled Garlic Haddock Ingredients:
2 haddock fillets
2 tablespoons olive oil
2 teaspoons garlic puree
½ teaspoon kosher salt
Instructions: Whisk together the olive oil, garlic and salt in a small bowl.
Place the haddock in a resealable bag, and pour garlic mixture over it.
Marinate the haddock in the olive oil mixture for 30 minutes in the refrigerator.
Preheat the grill to medium high heat.
Place haddock on grill and discard marinade.
Cook for 8-10 minutes, flipping halfway through. The haddock will be cooked perfectly, when it flakes easily with a fork.
Pea Puree Ingredients:
½ cup cooked peas
1 tablespoon fresh mint
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon ground sea salt
½ teaspoon freshly ground black pepper
Instructions: Place all of the ingredients in a blender or mini-food processor. Process until smooth. Serve over grilled haddock.
Pork Ribs with Horseradish Barbecued Lentils (Paleo-Friendly)
The barbecue sauce will make you “happy cry” with joy. Plus the whole thing comes together in less than an hour. Serves 2
Barbecued Lentils Ingredients:
½ cup black lentils, rinsed and checked for debris
2 cups chicken broth
1 bay leaf
2 teaspoons olive oil
½ small red onion, diced
¼ teaspoon ground sea salt
¼ teaspoon freshly ground black pepper
½ cup paleo-friendly ketchup
¼ cup apple cider vinegar
¼ cup water
2 teaspoons prepared horseradish
Cilantro (for garnish)
Instructions: Bring lentils, broth, and bay leaf to a boil in a medium saucepan over medium high heat.
Cover, reduce heat to a simmer and cook for 30 minutes, or until the lentils are soft.
Sauté onion in olive oil in a small saucepan over medium heat. Season with salt and pepper.
When onions are softened, add ketchup, vinegar, water, and horseradish.
Reduce heat to a simmer, and let the barbecue sauce cook for 20 minutes.
Toss the lentils with desired amount of the barbecue sauce.
Refrigerate any remaining sauce, for up to 3 days.
Pork Ingredients:
½ teaspoon chili powder
½ teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground sea salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
4 country style boneless pork ribs
Instructions: Preheat grill to medium-high heat.
Mix together the chili powder, paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
Rub the ribs all over with the olive oil, and then rub them all over with the spice mixture.
Grill for approximately 20 minutes, flipping halfway through. The ribs are done when an internal meat thermometer registers 155 degrees.
Serve the ribs on the barbecued lentils, and garnish with cilantro.