Amber Trejo's winning Beefy Pepper and Cheese Ravioli Recipe.
1 tablespoon olive oil, 1 bag (14.4 oz) frozen pearl onions, 2 tablespoons sugar, ¼ teaspoon kosher salt, ½ cup dry red wine, 1 tablespoon balsamic vinegar, 4 frozen beef patties, 4 Whole grain hamburger or sandwich buns, Mashed avocado (optional)
In a small to medium saucepan, heat olive oil over medium-high until hot. Add one bag of frozen pearl onions, sugar, and salt to the pot and stir. Cook onions for about 15 minutes, stirring occasionally.
Add red wine and balsamic vinegar to the onion mixture and cook until liquid is mostly gone, about 12 minutes. Occasionally stir the onions and use the back of the spoon to press the onions so they can break down more. When the liquid is mostly gone, remove pot from stove and set aside to cool.
Cook frozen beef patties according to package directions. Serve on a whole grain bun topped with jammy onions and mashed avocado (if desired).
Ingredients: 1-1/2 pounds frozen ground beef, 1 ¼ cup pesto, 8 naan bread or other flat bread, toasted, 1-1/2 cups shredded cheese of your choice, 2 to 3 cups frozen mixed vegetables, such as onions, peppers, mushrooms
Directions: In a skillet, pour in the mixed frozen vegetables over medium-high heat, cook for 5-7 minutes until heated through. In a large cast-iron or other heavy skillet, cook beef over medium heat until the meat is no longer pink, breaking into crumbles. Drain. Stir in the vegetables, pesto, beef; mix well. Spoon onto naan or flat bread; sprinkle with cheese. Place on ungreased baking sheets. Broil 4 in. from the heat until cheese is melted, 2 minutes. To use frozen naan/flat bread: Thaw completely in the refrigerator. Sprinkle with cheese. Broil 4 in. from the heat until heated through and cheese is melted, 2 minutes.