Kate Ramos of ¡Hola! Jalapeño knows a thing or two about grilling corn, and what better time than right now when the corn is PERFECT and plentiful? This feta stuffed flatbread burger knocks our socks off with loads of fresh corn and a tangy melted feta grilled right into the burger. It’s not too late to make this winner! Thanks, Kate!
By: Kate Ramos, ¡Hola! Jalapeño
A dressed up hot dog, loaded with peppers and onions, wrapped in turkey bacon, wrapped in warm flatbread, is Dolores Wiarco Dweck’s take on the LA street food scene. Her blog Lola’s Cocina has lots of great ideas. Thanks, Dolores!
Mushrooms are a healthy and delicious meat alternative, and can totally satisfy when a burger craving hits. These flatbread mushroom burgers are so flavorful, you may never go back to the real thing. Brought to you by Natalie Wiser-Orozco and her blog The Devil Wears Parsley. Thanks, Natalie!
By: Natalie Wiser-Orozco, The Devil Wears Parsley
As barbeque season approaches, your craving for a good burger may kick into high gear. Opting for a vegetable based burger, such as the delicious portabella mushroom burger is a great option for anyone, but especially those with diabetes. Research has shown that diets rich in high fat animal proteins may make it harder to control blood sugar levels. Swapping the red meat for a portabella mushroom not only cuts out the fat and lowers the calories, but some research suggests mushroom-based meals may be equally as filling as meat based options. By using a Flatout Foldit in replacement of a standard hamburger bun, you can increase both the whole grain and fiber content of the recipe, helping you to feel even more satisfied after your meal with less of an impact on blood sugar levels.
Back in the 80s, portabella mushrooms, mushrooms of all kinds, really, were all the rage. (At least that’s what someone told me!) But what could beat a portabella cap as a meatless burger at a barbecue or campout? High in vitamin D, mushrooms pack a serious nutritional punch.
The portabella mushroom is really just a more mature Crimini mushroom, marketed and named in the 1980s to sell mushrooms that had simply grown too big. It worked, because you can still find portabella caps in just about every grocery store, begging to be marinated, stuffed, roasted, stir fried, and made into your next meatless meal.
Tip: mushrooms of all kinds keep much better in the refrigerator if you store them in a paper bag. It keeps them nice and dry, which is how you want them when you cook with them. Keeping them in a plastic bag will make them slimy after a day or two, so paper is best.
In this flatbread recipe, I am simply treating the mushroom cap like a giant hamburger patty with Fontina cheese, tomatoes and pickles. It needs some moisture, though, and so the Balsamic marinade (if we’re going 80s, we’re going all the way!) soaks in and flavors the mushroom when it’s cooked.
Buy the freshest, firmest portabella caps you can find, about 6” in diameter, because they’ll shrink when they’re cooked and will fit inside the flatbread nicely. One bite and you’ll never miss a regular burger.
-Amy at Flatout
I’ve learned things the hard way with my better half. For instance, as I type this, he is across the room, eating rice pudding out of the container completely oblivious to the rest of the world and their polite requests to use a spoon and a bowl.
Certain foods he eats with abandon, and rice pudding, along with ice cream, are only two of them. He often stands as he eats, and he’s kind enough to put the spoon in the dishwasher when he’s finished. Sigh.
In my years with my better half, I’ve learned that he is a snack aficionado. He would much rather graze than sit down for one big meal, and as it turns out, there may be something to his way of thinking. It may be better to have lots of small snacks throughout the day than giant meals, as long as they aren’t rice pudding and ice cream…
So the food I make that is the most popular in our house is food that can be snacked on. A chip and dip, a slice of meat, a peanut butter and flatbread, some yogurt and granola, you get the idea.
Anyways, if we grill, I always grill extra food to have on hand for flatbread snacks. Sometimes I’ll plonk a whole eggplant on the coals for baba ganoush. Other times I’ll grill up some peaches, since they’re in season and they make a great dessert all by themselves. If we grill pork tenderloin, we always, always grill extra for leftover flatbread sandwiches.
This sandwich is a dream to make and has it all: the smokiness of the pork, the rich tang of the slaw dressing, the crunch of the slaw, and the sweet heat of the pepper jelly. The flatbread holds it all together and keeps it light. I can’t think of anything better on a hot summer day, when it’s too hot to cook.
Amy at Flatout
My old hometown, where I spent most all of my adult years, was a small enough place to have a bunch of secrets. The city where I live now is either too big to have them, or I am too much of a newcomer to know any of them. But my old town had tons: secret speakeasies where people danced and drank, only accessible by a secret alley door or a phone call made in advance. Secret gardens, made from empty lots between houses, gated and unkempt, but with chairs for resting. And my favorite and most well kept secret place: Secret Carnitas.
Secret Carnitas (not its real name) was a family run restaurant open only on weekends, during their free time. Every weekend, they’d turn one whole pig into the most delicious carnitas I’d ever had, serving it with salsa diabla, (a kind of salsa made with oil, garlic, and dried chiles,) tortillas, cabbage, and pickled vegetables. You went up to the counter and purchased heaping piles of carnitas by the pound on paper plates, family style, then you and your friends piled into a single booth and stuffed your faces until every last shred of cabbage was gone.
Those were the days! I miss that place, and I missed carnitas for years until I started finding it here and there throughout the city. Certain regional Mexican grocery stores here make it really well, and we’ve even been able to find it prepared in our favorite chain grocer, too.
If you see it, grab it, and make these carnitas tacos, made lighter with flatbread shells that you bake up crisp in the oven, or kept soft, depending on your preference. Everyone will ask for your recipe, I promise you, but it can be your secret.
Amy at Flatout
Stephanie Chavez of the Spanglish Spoon uses a flavorful chimichurri verde for her grilled steak and cheese flatbread sandwiches. Make extra, you’ll be feeding a crowd with these proven winners! Muchas gracias, Stephanie!
By: Stephanie Chavez, Spanglish Spoon
Carolina Rojas of Mi Diario de Cocina makes this easy vegetarian sandwich that is perfect on a hot summer day. Avocado, green beans, and mozzarella make for a unique flatbread sandwich that is healthy and delicious. Thanks, Carolina!
A long time ago, a dear friend taught me many things about Indian food. She would take me to the only Indian grocery store in the area (a 45 minute drive!) and we would load up on big bags of spices, lentils, and dried peppers that she would turn into magical, beautiful food, unlike anything I had ever eaten. We would heat up tortillas and butter them, eating them like chapatis. I think flatbread would be perfect for this, to scoop up spicy dal and rice during an Indian feast!
Before I had ever visited an Indian restaurant, I knew how to make chana dal, Indian chickpeas, and raita, a cooling yogurt sauce for super spicy food.
While it’s very true that cooking Indian food at home can be a complicated process, using a lot of challenging-to-find ingredients, the payoff is that your culinary horizons are expanded, and you’re rewarded with delicious food that you don’t have to pay an arm and a leg for.
Over the years, I began to feel comfortable with moving away from the recipes I knew, and using all the spices in other, more non-traditional ways when I cooked. After all, we had to use up those big bags of coriander seed and turmeric somehow! I would throw some garam masala in with some ground lamb for meatballs, or slather some crushed coriander over a pork tenderloin before grilling. Most of my experiments turned out great!
This masala chicken flatbread sandwich uses a few of the usual spices used in Indian cooking, and the result is a gently spiced chicken burger that is perfect for mid summer eating with its light, cooling yogurt sauce. Don’t skimp on the toppings, the more the tastier!
If you’re feeling extra indulgent, brush the flatbreads, taking the place of naan here, with some garlic butter after warming before you build this flatbread sandwich.
Amy at Flatout
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