North Peak Brewing Co. Veggie Burgers

Today’s 5 star secret recipe is for a veggie burger that is so tasty, even avid meat eaters will fall in love.  This burger comes from the North Peak Brewing Company in Taverse City, Michigan.  North Peak is a microbrewery with a creative brewpub.  They make their veggie burgers with black beans, portobello mushrooms and a fresh pico de gallo.


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New 5 Star Secret Recipe

North Peak Brewing Co. Veggie Burgers

Pico de gallo:

3/4 cup finely diced tomatoes, from about 2 tomatoes
1/4 cup finely diced onion
2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
2 tablespoons finely chopped canned jalapenos with juice
1 tablespoon minced garlic
Juice of 1/2 lime
1 tablespoon vegetable oil
1/8 teaspoon Tabasco, or other vinegar-based hot sauce
1/4 teaspoon salt, plus more to taste

In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth teaspoon salt. Taste, and adjust seasonings and flavorings as desired. This makes 1 generous cup of pico de gallo.

Veggie burgers and assembly:

4 cups cooked black beans, from about 2 1/2 (15-ounce) cans (drained)
1/4 cup honey
1/4 cup molasses
2 teaspoons salt, more to taste
1 tablespoon cumin, more to taste
1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the burgers
1/2 cup finely diced onion
9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
1 cup pico de gallo
3 cups panko bread crumbs
Semolina flour for dusting
Sliced cheese, if desired
Sliced toasted ciabatta rolls

Heat the oven to 350 degrees F. In a food processor, lightly pulse the black beans, honey, molasses, salt and cumin. Remove the bean mixture to a large bowl.

Heat a large sauté pan over medium-high heat until hot. Add the one-fourth cup plus 1 tablespoon oil, then stir in the onion and diced portobello mushrooms. Cook until the onion is softened and caramelized and the mushrooms have rendered their juice and are darkened, about 15 minutes, stirring frequently.

Stir in the pico de gallo, scraping any flavoring from the base of the pan. Remove from heat and cool, then add to the large bowl with the black bean mixture, stirring to fully incorporate.

Stir in the bread crumbs, kneading to form a cohesive mixture.

Taste, and adjust the seasonings as desired. Divide the mixture into eighths, forming each into a patty. Lightly dust each patty with semolina flour.

Place the patties on a greased baking sheet. Bake the patties for 15 minutes to warm and set the filling, then remove from heat. (The patties can be made up to this point and frozen: Cool the patties, then individually wrap and freeze. Thaw before continuing.)

Before serving, heat a skillet over medium-high heat until hot. Add a thin film of oil, then add 1 to 2 patties (do not crowd the pan).

Sear on each side until the patties are crisp on both sides and warmed throughout, 4 to 6 minutes total. If desired, melt cheese on top of each patty.

Garnish as desired and serve on the toasted ciabatta rolls.

Serves 8

Source: LA Times

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Chorizo Shakshuka

I have some new flavor-packed recipes (below) for you to enjoy this weekend.  First, I have a secret recipe from one of today’s latest diet trends.  This chorizo shakshuka is perfect for the keto diet.  A shakshuka is a dish of eggs poached in a sauce of tomatoes and spices.

This dish is only one of the delicious Keto recipes included in The Ketonian Cookbook.  These easy-to-follow recipes will help you lose weight, increase energy, sharpen mental focus and decrease food cravings.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.


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New Secret Recipe


1 tablespoon coconut oil
1 pound ground chorizo
½ cup diced onion
1 red bell pepper, diced
1 tablespoon minced garlic
½ tablespoon chili powder
½ tablespoon ground cumin
½ teaspoon black pepper
¼ teaspoon salt
1 (28-ounce) can diced tomatoes, with juice
6 large eggs
2 ounces queso fresco, crumbled
¼ cup cilantro, roughly chopped

Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside.

Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine.

Add back the cooked chorizo and diced tomatoes, with the juice. Bring the meat mixture to a simmer and let cook for 15 minutes or until the mixture is thick and the liquid is almost completely reduced.

Make 6 wells in the pan with the back of spoon (5 around the edges and one in the middle).  Crack one egg into each well.

Cover and continue cooking until the egg whites are set and the yolks are cooked to the desired consistency. This should take about 6 minutes for a soft yolk and up to 10 minutes for a fully cooked yolk.

Remove the lid and sprinkle with crumbled queso fresco and chopped cilantro. Serve.

Source – The Ketonian Cookbook

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Chipotle Spiced Shrimp

Chinese Chicken Fingers

Grilled Flank Steak


Find these recipes and many more on our forum: Go Here


Buca di Beppo(™) Meatballs

Today I have a secret recipe for a classic meatball served at Buca di Beppo.  This flavor-packed meatball is made with a blend of ground beef and ground Italian sausage.  Serve these meatballs with your favorite pasta and marinara sauce.

You can use a jarred sauce or make your own by following this excellent recipe from our forum: Go Here


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New Secret Recipe

Buca di Beppo(™) Meatballs
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1 pound of ground beef
1 pound of ground Italian sausage
2 eggs beaten
4 cloves of garlic minced
1 cup Italian seasoned bread crumbs
1 tbsp oregano
1 tsp onion powder
1 tsp each salt and pepper

Preheat oven to 350 F.

In a large mixing bowl.

Combine both meats.

Add in the garlic.

Mix in both eggs.

Pour in the salt and pepper and seasonings.

Mix in the bread crumbs.

Using your hands mix everything until completely combined.

Divide meat into 4-5 sections and form each section into a meat ball.

Place in a 9 x 13 baking dish.

Bake for 50 min.

Serve hot with your favorite pasta and sauce.

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Thyme’s Crab and Shrimp Crepes

Today’s 5 star secret recipe comes from Thyme, a Chicago-area restaurant run by John Bubala.  Thymes menu is dominated by seafood infused with the herb thyme.  They have a wonderful crepe dish on the menu that is filled with crab and shrimp and a bechamel sauce.

To make clarified butter, melt 6 tablespoons butter in microwave oven. Spoon off 1/4 cup of clear butter.

You can find the recipe for Thyme’s crepes on our forum here: Go Here


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New 5 Star Secret Recipe

Thyme’s Crab and Shrimp Crepes

Bechamel sauce:
4 tablespoons clarified butter
4 tablespoons flour
2 cups milk
1/2 cup shredded Gruyere cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon coarse salt
Freshly ground pepper

Combine clarified butter and flour in saucepan. Bring to simmer over medium heat. Cook, stirring occasionally, until flour taste is gone, about 2 to 3 minutes. Remove from heat.

Bring milk to boil. Whisking constantly, add hot milk to flour mixture; continue whisking until smooth. Put saucepan over low heat. Simmer until smooth and thick, about 20 minutes, stirring frequently. Remove sauce from heat. Stir in cheese and nutmeg. Season with salt and pepper to taste. Taste and adjust seasoning; mixture should be well seasoned. Sauce will be thick.

Crab and shrimp filling:
1 tablespoon butter
1 tablespoon thinly sliced green onion
2 tablespoons finely minced onion
1/4 pound fresh lump or regular crab meat
1/2 pound cooked medium shrimp, halved lengthwise

Melt butter in large skillet over medium heat. Add green onion and onion. Cook until softened, about 3 minutes. Add crab meat and shrimp. Stir mixture. When warm, add all but 3/4 cup Bechamel Sauce. Mix well. Heat through. (Can be made a day ahead and refrigerated, covered airtight.)

8 (8-inch) cooked crepes
1 tablespoon minced parsley, for garnish
Freshly grated nutmeg, for garnish

Lay 2 crepes at a time on work surface. Spoon about 1/3 cup warm Crab and Shrimp Filling over one half of each. Fold in half to close. Place crepes side by side on greased baking sheets. Repeat with remaining crepes. Spoon remaining Bechamel Sauce over crepes, dividing evenly. (Can be made a day ahead and refrigerated.)

Tent with foil and bake at 350 degrees until warm, about 10 minutes. Remove foil. Bake 2 to 5 minutes more until sauce is bubbling. (Single servings can be reheated in microwave oven). Garnish with parsley and nutmeg. Serve warm.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,


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