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Love & Food ForEva

Bringing loved ones together just like mom did.

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meet nikki vega…

Hi, I'm Nikki :) I started this blog as a way to remember my mom, Eva. She made the most delicious food, and she showed her love by cooking for people. This is where I carry on her traditions and share delicious recipes that will help you make memories with your loved ones. Thanks for stopping by, I sincerely hope you enjoy!

Most Popular Recipes

Snickerdoodle Overnight Oats
Turkey Quinoa Stuffed Bell Peppers
Filipino Lumpia (Lumpiang Shanghai)
Ham and Swiss Sliders
Halo-Halo (Filipino Dessert)
Easy Salmon Kebabs
Mixed Berry Cobbler
Firecracker Shrimp Tacos
Dairy Free Blueberry Muffins with Lemon Glaze
Mini Breakfast Burritos

Instagram

loveandfoodforeva

Happy place 🌊☀️ . Thank you @deraedtteam f

Happy place 🌊☀️
.
Thank you @deraedtteam for sharing your beautiful home with us! We cannot wait to come back! #obx

There’s a reason these TURKEY QUINOA STUFFED BEL

There’s a reason these TURKEY QUINOA STUFFED BELL PEPPERS are one of the most popular recipes on my site!!! They’re delicious, simple, and so nutritious....you could say they’re the total package 👏🏼 #loveandfoodforeva
.
Go to my bio for the recipe link!
.
INGREDIENTS
🌿1 pound Ground Turkey Breast
🌿1/2 cup quinoa, uncooked
🌿1 1/4 cup Chicken Broth), divided
🌿1/2 cup Tomato Sauce
🌿1/4 cup fresh cilantro, chopped
🌿1 Tablespoon olive oil
🌿3 cloves garlic, minced
🌿1/2 onion, diced
🌿2 teaspoons ground cumin
🌿1/2 teaspoon garlic powder
🌿1 teaspoon kosher salt
🌿1/2 teaspoon ground black pepper
🌿2-3 large bell peppers
🌿1 cup shredded cheese

INSTRUCTIONS
1. Heat the olive oil in a large sauté pan over med-high heat. Sauté the onions and garlic, stirring icassionally until fragrant (a couple min).
2. Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 min).
3. Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 min.
4. While the mixture simmers, preheat oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside.
5. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ¼ cup of chicken broth into the baking dish and cover tightly with foil.
6. Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately.

BALT 🥓🥑🥬🍅 the perfect dinner for my fi

BALT 🥓🥑🥬🍅 the perfect dinner for my first day of work after maternity leave - the oven did all the work and took 5 min to prep 🙌🏼 Happy Monday, friends! #loveandfoodforeva

Cheers to hot coffee + avo toast while the baby sl

Cheers to hot coffee + avo toast while the baby sleeps in and the other one watches tv 🥴 Happy Sunday! #parentoftheyear
.
🌿 @traderjoes sourdough bread
🌿 haas avocado, smashed with fork
🌿 @traderjoes EBTB seasoning
🌿 homemade pickled red onion
🌿 drizzle of good extra virgin olive oil

These two are stone cold weirdos and I could not b

These two are stone cold weirdos and I could not be more grateful to be their mama 🤍 #thisis3 #almost3months

At least once a week we have some variation on a t

At least once a week we have some variation on a taco/fajita bowl and I ain’t mad 😏 It’s just so easy, fast, and delicious!! Plus we always have enough ingredients on hand to throw something together! Tonight was: marinated chicken breast (my go-to is @giadadelaurentiis Chicken and Steak Fajita marinade), homemade salsa, avo, cilantro lime quinoa, and sautéed bell peppers with taco spices....so so good! #loveandfoodforeva

I’m hanging onto summer for dear life with my ne

I’m hanging onto summer for dear life with my new recipe for an OPEN FACE BLUEBERRY PIE!! The combination of cooked and uncooked blueberries makes it the most refreshing sweet treat! Vanilla ice cream optional, but strongly recommended 😊 #loveandfoodforeva
.
Go to my bio for the recipe link!
.
INGREDIENTS
🌿6 cups Blueberries
🌿1 Store bought pie crust
🌿3 Tablespoons Flour plus extra for rolling crust out
🌿1/4 teaspoon Kosher salt
🌿1 cup Water divided
🌿2/3 cup Sugar
🌿Zest from 1 lemon
🌿1/2 teaspoon White vinegar

INSTRUCTIONS
1. Preheat your oven to 425 degrees Fahrenheit. Add a little flour to a clean surface, then roll out the pie crust to make it big enough to fit into a 9-inch pie dish. Leave about a half inch border of crust beyond the edge of the pie dish, then flute the edges with your fingers. Prick the bottom of the pie crust with a fork several times. Refrigerate the pie dish and crust until your oven is ready.
2. Cover the pie crust with a sheet of foil then fill it with something heavy to keep the crust from puffing up (raw rice or beans works well, or pie weights if you have them). Bake for 20-25 minutes, until the pie crust edges are golden brown. Take the foil and pie weights out of the pie dish and bake for an additional 5 minutes, until the bottom of the crust is golden brown. Put the pie dish onto a cooling rack for at least 30 minutes.
3. Meanwhile, add the flour, kosher salt and 1/3 cup of water into a bowl and mix together until smooth.
4. In a large saucepan, add 2/3 cup of water, 1 cup blueberries and sugar, and bring to a boil. Add the flour mixture, stir well. Bring the blueberry mixture to a boil, making sure to stir constantly for about 5 minutes until it has thickened. Add the lemon zest, vinegar, and the rest of blueberries, stir to combine, then pour the entire mixture into the pie crust.
5. Refrigerate the pie for at least 3 hours, or until the filling is set.

Raise your hand if you need an easy dinner that yo

Raise your hand if you need an easy dinner that your family will love 🙋🏻‍♀️ Lucky for you my WEEKNIGHT ENCHILADAS are just 8 ingredients and I guarantee every single person in your household will crush it. It’s THAT good.

Pro tip: use shredded rotisserie chicken for an even simpler meal that comes together fast!
Bonus pro tip: assemble and freeze for a rainy day! Just defrost the dish in the fridge the night before. What a glorious, stress-free dinner that will be! Less work, more margs please🍹 #loveandfoodforeva
.
Go to my bio for the recipe link!
.
INGREDIENTS
🌿8 oz package cream cheese
🌿4 oz can diced green chiles
🌿1 cup salsa
🌿3/4 pound chicken breast boneless & skinless
🌿15.5 ounce can pinto beans, drained
🌿(6-7) 6-inch flour tortillas
🌿10 oz can enchilada sauce
🌿2 cups shredded Colby-Jack cheese

INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Cover a baking pan with foil and put the chicken breast on it. Drizzle liberally with olive oil and sprinkle kosher salt on top. Bake for 12-15 minutes, until cooked all the way through. Chop the chicken into bite sized pieces, then set aside. (OR just shred a rotisserie chicken)
2. Lower the oven heat to 350 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray or oil.
3. Set a medium sized saucepan over medium heat, then add the cream cheese, salsa, and green chiles. Stir occasionally until melted and well blended. Stir in chicken and drained pinto beans.
4. Fill each tortilla with roughly 3/4 cup of the chicken mixture, roll and place seam side down into the greased baking dish. Repeat with the remaining tortillas and filling.
5. Pour the can of enchilada sauce over the top, then sprinkle with all of the cheese.
6. Cover with foil. Bake for 25 minutes, until the cheese is melted. Serve with your favorite toppings like cilantro and sour cream.

Cheers to the long weekend 🍺 Happy Labor Day! #

Cheers to the long weekend 🍺 Happy Labor Day! #LDW

Over the past few days I’ve shared some easy & d

Over the past few days I’ve shared some easy & delicious side dishes perfect for the holiday weekend, but now it’s time for the headliner: my husband RYAN’S JUICY LUCY BURGERs 🍔 Cheese on cheese on cheese....yes, it’s as scrumptious as it looks 🤤 Check out the link in my bio or see details below!
.
INGREDIENTS
🌿2 pounds lean ground beef
🌿1 Tablespoon burger seasoning
🌿½ teaspoon garlic powder
🌿¼ teaspoon paprika
🌿¼ teaspoon seasoned salt
🌿½ teaspoon liquid smoke
🌿½ teaspoon extra virgin olive oil
🌿2 Tablespoons Worcestershire
🌿1 Tablespoon A1 steak sauce
🌿1 Tablespoon BBQ sauce
🌿½ teaspoon Dijon mustard
🌿2 Tablespoons beer
🌿3 slices cheese, cut into fourths
🌿6 burger buns

INSTRUCTIONS
1. In a medium bowl, combine all the ingredients except for the ground beef and cheese (everything listed starting with the burger seasoning down to the beer). Whisk together until well combined. Add the ground beef to the wet mixture and gently combine with your hands until everything is well mixed.
2. Stack 3 pieces of sliced cheese and cut into fourths, making 12 total cheese squares.
3. Make 12 balls of meat (slightly larger than the size of a golf ball). To make one burger, flatten one ball of meat, then top with two cheese squares. Take a second ball of meat and flatten on top of cheese. Pinch the edges together to make one stuffed patty. Put a small dent in the center of each burger with your thumb to keep the burger flat while cooking.
4. To cook, set your grill to 400 degrees fahrenheit. Cook for roughly 5 minutes on each side. This will make a medium to medium-well burger. But cook to your liking. Top with cheese for the last few minutes (optional).
5. Serve on burger buns with condiments and toppings of your choice.

Sharing a ✨NEW✨recipe today, perfect for your

Sharing a ✨NEW✨recipe today, perfect for your Labor Day weekend needs: my BEST EVER QUICK COLESLAW!! Colorful, crunchy, sweet, savory, and tangy....i.e. the most perfect combo of flavors!! But more importantly, you only need about ten minutes and no cooking required - just chop & mix! Giving you more time to rest and relax 😎 #loveandfoodforeva
.
Link to the full recipe is in my bio + below!
.
INGREDIENTS
🌿3 1/2 cups shredded cabbage
🌿1/2 cup shredded carrots
🌿1/4 cup chopped parsley
🌿3 Tablespoons chopped green onion
Dressing:
🌿1/4 cup mayonnaise
🌿1/4 cup sour cream
🌿1/2 tablespoon Dijon mustard
🌿1 tablespoon apple cider vinegar
🌿1 teaspoon granulated white sugar
🌿1/4 teaspoon celery seed
🌿1/8 teaspoon kosher salt
🌿1/8 teaspoon ground black pepper

INSTRUCTIONS
1. Add all the dressing ingredients into a small bowl, mix until combined, and set aside.
2. Combine the cabbage, carrots, parsley, and green onions in a large bowl. Add almost all of the dressing to the vegetables and stir well to combine. Taste and add more dressing to your liking if necessary.
3. Chill for a few hours, or serve immediately.

How easy was this CRINKLE TOP BROWNIE by @halfbake

How easy was this CRINKLE TOP BROWNIE by @halfbakedharvest to make? Simple and fast enough that I got it done this morning while my 2 mo old sat in her bouncer and happily watched me before she got bored and started fussing 😂 And btw, it tastes like heaven!! Perfectly crinkly, flaky top with an open gooey center!! I made it with vegan butter and chocolate too 🙌🏼 (Yes, this was my breakfast today.) Highly recommend!

Happy Monday!! It’s been a while since I did an

Happy Monday!! It’s been a while since I did an introduction, and I want to say hi 👋🏼 especially to all of you who are new to Love & Food ForEva! Sharing a few facts about me below :)

I hope you have a spectacular week, thank you so much for following along!! #lloveandfoodforeva #foodblog

🌿 I started Love & Food ForEva to honor my mom (Eva) who passed away from #ovariancancer in 2006. She was THE best cook.
🌿You’ll find out real quick that I equally love healthy, plant-based recipes as much as I love to indulge in rich, comfort foods!
🌿The little girl in the first pic is my newest babe, Everly Rose (Evie, pronounced ee-vee), almost 3 months old.
🌿The babe in the second photo is my first born, Rowan (who’s 3 yrs old now!). Don’t they look alike?! He’s my rainbow baby, after years of #ttc (trying to conceive). Both my kids are #ivf miracles!
🌿I’ve been married almost 13 years to my best friend, Ryan. We went to the same high school and have been together for 20 years.
🌿Professionally I’m a Finance Director for a consulting company, working in the energy efficiency field.
🌿I believe that God comes first, family second, and everything else comes after.

Back to simple summer basics for tonight’s dinne

Back to simple summer basics for tonight’s dinner: sirloin kebabs (with onion, mushroom, and bell peppers), steamed broccoli, and sautéed green beans (care of Rowan’s little garden ☺️). Oh, and some vegan mashed potatoes because I legit can’t have a meal without carbs 😍 Happy Sunday, guys....and cheers to you owning this new week! #loveandfoodforeva

What else do you do on a rainy Saturday morning? T

What else do you do on a rainy Saturday morning? That’s right, my friends, CINNAMON PECAN MONKEY BREAD!!! It makes everything better 🙌🏼 #loveandfoodforeva
.
https://loveandfoodforeva.com/cinnamon-pecan-monkey-bread/
.
INGREDIENTS
🌿2 cans Pillsbury Grands biscuits
🌿1/2 cup white sugar
🌿1 tablespoon ground cinnamon
🌿1 cup tightly packed brown sugar
🌿1 stick butter, melted
🌿2/3 cup chopped pecans

INSTRUCTIONS
1. Preheat oven to 325 degrees F. Spray bundt pan with nonstick spray.
2. Combine the cinnamon and white sugar in a big bowl. Set aside.
3. Melt the butter in a measuring pitcher. Add brown sugar and whisk well to combine. Spread a thin layer of butter mixture at the bottom of the pan. Then top with about 1/3 of the pecans.
4. Open one can of biscuits, and cut each biscuit into quarters using a pizza cutter.
Place them in the bowl of cinnamon sugar and fully coat.
5. Layer the dough in the pan. Top with another thin layer of the butter mixture on top. Then top with the remaining pecans.
6. Open the second can of biscuits and repeat the same steps: cut into quarters, cover in cinnamon sugar, then layer into the pan.
7. Spread the remaining butter mixture on top of the biscuits. Bake about 32 -35 minutes until golden brown.
8. Take out of the oven, and let cool in the pan for 10 minutes. Put a plate on top to cover the bread, then flip! Serve warm.

I’ve got a new recipe live on the blog today!! 🥓🥬🍅It’s for a super simple BLT PASTA SALAD that you’re going to need to make for all of your upcoming end-of-summer soirées!💃🏻 I mean, it’s bacon + pasta....come ON!! #loveandfoodforeva
.
https://loveandfoodforeva.com/blt-pasta-salad/
.
INGREDIENTS
🌿12 oz small pasta
🌿4 cups romaine lettuce, chopped
🌿1 pint cherry tomatoes, cut in half
🌿12-16 ounces bacon, cooked & chopped
🌿1/4 cup mayonnaise
🌿1/3 cup sour cream
🌿1/3 cup ranch dressing
🌿2 tablespoons apple cider vinegar
🌿1 tablespoon bacon drippings
🌿1/2 teaspoon kosher salt

INSTRUCTIONS
1. Cook pasta according to package directions, until al dente. Rinse under cold water to stop the cooking process, drain thoroughly, and cool quickly by spreading the pasta onto a baking sheet. Put in fridge.
2. Cook the bacon until crispy, draining them briefly on paper towels. Chop into small pieces and set aside. Reserve some of the bacon grease for the dressing.
3. Mix all the dressing ingredients together. Toss together the dressing and pasta until well combined. Add the romaine, cherry tomatoes, and chopped bacon, then gently fold all the ingredients together.

It’s a stressful time for lots of parents as we

It’s a stressful time for lots of parents as we figure out school and childcare this fall. My heart goes out to all of you as you prepare for potentially new challenges this school year! In the meantime here are a few lunch ideas to make mealtime a bit easier 😊 Details of each meal in my stories and KIDS MEALS highlight! Hugs!! #loveandfoodforeva #whatsrowaneating

Follow on Instagram

loveandfoodforeva

Happy place 🌊☀️ . Thank you @deraedtteam f

Happy place 🌊☀️
.
Thank you @deraedtteam for sharing your beautiful home with us! We cannot wait to come back! #obx

There’s a reason these TURKEY QUINOA STUFFED BEL

There’s a reason these TURKEY QUINOA STUFFED BELL PEPPERS are one of the most popular recipes on my site!!! They’re delicious, simple, and so nutritious....you could say they’re the total package 👏🏼 #loveandfoodforeva
.
Go to my bio for the recipe link!
.
INGREDIENTS
🌿1 pound Ground Turkey Breast
🌿1/2 cup quinoa, uncooked
🌿1 1/4 cup Chicken Broth), divided
🌿1/2 cup Tomato Sauce
🌿1/4 cup fresh cilantro, chopped
🌿1 Tablespoon olive oil
🌿3 cloves garlic, minced
🌿1/2 onion, diced
🌿2 teaspoons ground cumin
🌿1/2 teaspoon garlic powder
🌿1 teaspoon kosher salt
🌿1/2 teaspoon ground black pepper
🌿2-3 large bell peppers
🌿1 cup shredded cheese

INSTRUCTIONS
1. Heat the olive oil in a large sauté pan over med-high heat. Sauté the onions and garlic, stirring icassionally until fragrant (a couple min).
2. Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 min).
3. Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 min.
4. While the mixture simmers, preheat oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside.
5. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ¼ cup of chicken broth into the baking dish and cover tightly with foil.
6. Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately.

BALT 🥓🥑🥬🍅 the perfect dinner for my fi

BALT 🥓🥑🥬🍅 the perfect dinner for my first day of work after maternity leave - the oven did all the work and took 5 min to prep 🙌🏼 Happy Monday, friends! #loveandfoodforeva

Cheers to hot coffee + avo toast while the baby sl

Cheers to hot coffee + avo toast while the baby sleeps in and the other one watches tv 🥴 Happy Sunday! #parentoftheyear
.
🌿 @traderjoes sourdough bread
🌿 haas avocado, smashed with fork
🌿 @traderjoes EBTB seasoning
🌿 homemade pickled red onion
🌿 drizzle of good extra virgin olive oil

These two are stone cold weirdos and I could not b

These two are stone cold weirdos and I could not be more grateful to be their mama 🤍 #thisis3 #almost3months

At least once a week we have some variation on a t

At least once a week we have some variation on a taco/fajita bowl and I ain’t mad 😏 It’s just so easy, fast, and delicious!! Plus we always have enough ingredients on hand to throw something together! Tonight was: marinated chicken breast (my go-to is @giadadelaurentiis Chicken and Steak Fajita marinade), homemade salsa, avo, cilantro lime quinoa, and sautéed bell peppers with taco spices....so so good! #loveandfoodforeva

I’m hanging onto summer for dear life with my ne

I’m hanging onto summer for dear life with my new recipe for an OPEN FACE BLUEBERRY PIE!! The combination of cooked and uncooked blueberries makes it the most refreshing sweet treat! Vanilla ice cream optional, but strongly recommended 😊 #loveandfoodforeva
.
Go to my bio for the recipe link!
.
INGREDIENTS
🌿6 cups Blueberries
🌿1 Store bought pie crust
🌿3 Tablespoons Flour plus extra for rolling crust out
🌿1/4 teaspoon Kosher salt
🌿1 cup Water divided
🌿2/3 cup Sugar
🌿Zest from 1 lemon
🌿1/2 teaspoon White vinegar

INSTRUCTIONS
1. Preheat your oven to 425 degrees Fahrenheit. Add a little flour to a clean surface, then roll out the pie crust to make it big enough to fit into a 9-inch pie dish. Leave about a half inch border of crust beyond the edge of the pie dish, then flute the edges with your fingers. Prick the bottom of the pie crust with a fork several times. Refrigerate the pie dish and crust until your oven is ready.
2. Cover the pie crust with a sheet of foil then fill it with something heavy to keep the crust from puffing up (raw rice or beans works well, or pie weights if you have them). Bake for 20-25 minutes, until the pie crust edges are golden brown. Take the foil and pie weights out of the pie dish and bake for an additional 5 minutes, until the bottom of the crust is golden brown. Put the pie dish onto a cooling rack for at least 30 minutes.
3. Meanwhile, add the flour, kosher salt and 1/3 cup of water into a bowl and mix together until smooth.
4. In a large saucepan, add 2/3 cup of water, 1 cup blueberries and sugar, and bring to a boil. Add the flour mixture, stir well. Bring the blueberry mixture to a boil, making sure to stir constantly for about 5 minutes until it has thickened. Add the lemon zest, vinegar, and the rest of blueberries, stir to combine, then pour the entire mixture into the pie crust.
5. Refrigerate the pie for at least 3 hours, or until the filling is set.

Raise your hand if you need an easy dinner that yo

Raise your hand if you need an easy dinner that your family will love 🙋🏻‍♀️ Lucky for you my WEEKNIGHT ENCHILADAS are just 8 ingredients and I guarantee every single person in your household will crush it. It’s THAT good.

Pro tip: use shredded rotisserie chicken for an even simpler meal that comes together fast!
Bonus pro tip: assemble and freeze for a rainy day! Just defrost the dish in the fridge the night before. What a glorious, stress-free dinner that will be! Less work, more margs please🍹 #loveandfoodforeva
.
Go to my bio for the recipe link!
.
INGREDIENTS
🌿8 oz package cream cheese
🌿4 oz can diced green chiles
🌿1 cup salsa
🌿3/4 pound chicken breast boneless & skinless
🌿15.5 ounce can pinto beans, drained
🌿(6-7) 6-inch flour tortillas
🌿10 oz can enchilada sauce
🌿2 cups shredded Colby-Jack cheese

INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Cover a baking pan with foil and put the chicken breast on it. Drizzle liberally with olive oil and sprinkle kosher salt on top. Bake for 12-15 minutes, until cooked all the way through. Chop the chicken into bite sized pieces, then set aside. (OR just shred a rotisserie chicken)
2. Lower the oven heat to 350 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray or oil.
3. Set a medium sized saucepan over medium heat, then add the cream cheese, salsa, and green chiles. Stir occasionally until melted and well blended. Stir in chicken and drained pinto beans.
4. Fill each tortilla with roughly 3/4 cup of the chicken mixture, roll and place seam side down into the greased baking dish. Repeat with the remaining tortillas and filling.
5. Pour the can of enchilada sauce over the top, then sprinkle with all of the cheese.
6. Cover with foil. Bake for 25 minutes, until the cheese is melted. Serve with your favorite toppings like cilantro and sour cream.

Cheers to the long weekend 🍺 Happy Labor Day! #

Cheers to the long weekend 🍺 Happy Labor Day! #LDW

Over the past few days I’ve shared some easy & d

Over the past few days I’ve shared some easy & delicious side dishes perfect for the holiday weekend, but now it’s time for the headliner: my husband RYAN’S JUICY LUCY BURGERs 🍔 Cheese on cheese on cheese....yes, it’s as scrumptious as it looks 🤤 Check out the link in my bio or see details below!
.
INGREDIENTS
🌿2 pounds lean ground beef
🌿1 Tablespoon burger seasoning
🌿½ teaspoon garlic powder
🌿¼ teaspoon paprika
🌿¼ teaspoon seasoned salt
🌿½ teaspoon liquid smoke
🌿½ teaspoon extra virgin olive oil
🌿2 Tablespoons Worcestershire
🌿1 Tablespoon A1 steak sauce
🌿1 Tablespoon BBQ sauce
🌿½ teaspoon Dijon mustard
🌿2 Tablespoons beer
🌿3 slices cheese, cut into fourths
🌿6 burger buns

INSTRUCTIONS
1. In a medium bowl, combine all the ingredients except for the ground beef and cheese (everything listed starting with the burger seasoning down to the beer). Whisk together until well combined. Add the ground beef to the wet mixture and gently combine with your hands until everything is well mixed.
2. Stack 3 pieces of sliced cheese and cut into fourths, making 12 total cheese squares.
3. Make 12 balls of meat (slightly larger than the size of a golf ball). To make one burger, flatten one ball of meat, then top with two cheese squares. Take a second ball of meat and flatten on top of cheese. Pinch the edges together to make one stuffed patty. Put a small dent in the center of each burger with your thumb to keep the burger flat while cooking.
4. To cook, set your grill to 400 degrees fahrenheit. Cook for roughly 5 minutes on each side. This will make a medium to medium-well burger. But cook to your liking. Top with cheese for the last few minutes (optional).
5. Serve on burger buns with condiments and toppings of your choice.

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