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Country Club Hamburgers

12 Aug

When we’re not obsessing over 1980s Seventeen Now You’re Cooking pages, we’re smitten with Better Homes and Gardens 1950s and 60s cookbooks.

And this artery-clogging, but super summery supper:

retro recipes, country club hamburgers, seventeen magazine recipes, better homes and gardens

And get a load of these “high-society franks.” Highly questionable, more like.burger 2

high society franks

Stuffed patties are a bit of work, but we are intrigued by the bacon collar and think these patties would be exceptional served sans buns and with a spectacular summer veg and herb salad.

Egads: what if you subbed in split, grilled kielbasa for the franks, swapped the pickle for sauerkraut topped with the same duchess potato topping. Very prairie! Photos to follow!

COUNTRY CLUB HAMBURGERS
Better Homes and Gardens Best Buffets 1963

2 lbs ground beef
Blue Cheese Filling (Note: another online version has doubled these amounts)
1 3-ounce package cream cheese, softened
1 tablespoon crumbled blue cheese
1 tablespoon finely chopped onion (we’ll grate and add juice)
1 teaspoon prepared horseradish
1 teaspoon prepared mustard

12 slices bacon, precooked slightly (we will look for the thinnest slices possible).
Salt
Pepper
6 large, well shaped mushrooms

Divide ground beef in 12 mounds. Flatten each between squares of waxed paper to 1/2 inch thickness.

For Blue-cheese filling, cream the cheeses together; stir in onion, horseradish, and mustard. Top half the patties with filling, leaving 1/2-inch margin for sealing.  Cover filling with remaining patties, sealing edges well.  Wrap edges of each burger with the bacon, using 2 slices and securing ends with toothpicks.  Broil 5 inches from heat about 6 minutes; sprinkle with salt and pepper.  Turn and broil about 5 minutes more or until done just the way you like them; season second side.

Flute the mushroom caps. While burgers are cooking, lightly brown mushrooms in butter (we’ll let them bubble away in our mini cast iron frying pan on the grill, maybe with a shot of brandy). Top each burger with a mushroom.

Makes 6 servings.

*If beef is lean, have 6 ounces of suet ground with this amount.  Burgers will be at their very best!

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Jack’o’lantern Patties

15 Oct

Halloween inspiration from a silly 80s Seventeen recipe page for babysitter’s supper of jack’o’lantern carved cheese slices melted on Lipton Onion Soup burgers.

For a lark — and to celebrate Halloween early — we are going to surprise a friend by putting these goofy cheeseburgers on the grill. But instead of the old dried onion soup mix, we may opt for turkey burgers with chipotle avocado mayo or maybe these turkey cheddar sliders.

Or something like the amazing burger we just had: a pork and wild boar patty with roasted apple and garlic jam, Quebec Oka, a roasted garlic & grainy mustard mayo on an onion bun. *loves*

Pink and Green Scene

2 Aug


A summer barbecue with pink cocktails and smokey sliders. Lilly’s orders.

(Above, darling Lilly Pulitzer e-cards)

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CHIPOTLE SLIDERS
This smokey mayo looks divine, but we can’t help wanting to add a little slice of avocado. You know how we are about pink and green!
1 cup mayonnaise
2 chipotles in adobe
1 tbsp adobe sauce
1/2 lime, juiced
salt and ground pepper

Sliders:
1/2 to 1 pound ground chuck, 80/20
salt and ground pepper
cheese slices
mini burger buns

Grill and assemble sliders, serve with chipotle mayo, pickles and red onion slices.

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PINK LEMONADE
2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice

In a large pitcher combine all. Stir to dissolve sugar.

Turkey talk

6 May

Oh, Internets. You know how obsessive we are when it comes to pairing food with dreamy destinations. If we can’t afford to jet away to some exotic locale right this minute, surely we can transport ourselves to a happy place with a little bit of delish. Can we help it if the sight of honeydew melon balls paired with pink grapefruit, freshly torn mint, honey and lime makes us think of Lilly Pulitzer sundresses and Palm Beach?

We’d like to pair that preppy fruit salad with this luscious turkey burger:

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump’s private club in Palm Beach. “I believe [it] may be the best turkey burger in the entire world,” she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

MAR-A-LAGO TURKEY BURGER
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt (this seems excessive, so we used less than half this amount. They were fine.)
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
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Serve with a side of Mar-a-Lago Pear Chutney (see below) and your favorite toasted bread, pita or hamburger roll.

Mar-A-Lago Pear Chutney

1 Anjour pear , peeled and diced
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/2 cups Major Grey’s Chutney
1/4 cup dried currants or raisins

Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.

Special sauciness

21 Apr

Dear Diary Saucy Cherie,
We need to talk. While it is true that you enjoy all things saucy, your willingness to consider, nay, encourage, the use of thousand island-type dressing on hamburgers needs to be addressed.
Is it the nostalgia of McDonald’s Big Mac secret sauce?
The tang of Manhattan’s Shake Shack topper? In’n’Out’s legendary spread? Or your latest obsession, Pink bike sauce from Pink Bicycle?
Thousand Island (a variant of Russian dressing) is a lardy, artery hardening melange of mayonnaise, ketchup, Tabasco sauce and finely chopped vegetables; most often pickles, onions, bell peppers, and green olives. Hold the hard boiled egg, please.
Some have said McDonald’s secret sauce is simply tartar sauce with mustard and ketchup.
Here it is revealed in its horrible chemical state:
Big Mac® Sauce: Soybean oil, pickle relish [diced pickles, high fructose corn syrup, sugar, vinegar, corn syrup, salt, calcium chloride, xanthan gum, potassium sorbate (preservative), spice extractives, polysorbate 80], distilled vinegar, water, egg yolks, high fructose corn syrup, onion powder, mustard seed, salt, spices, propylene glycol alginate, sodium benzoate (preservative), mustard bran, sugar, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), caramel color, extractives of paprika, soy lecithin, turmeric (color), calcium disodium EDTA (protect flavor).

Makes sense. Tartar sauce is a thick white goop made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier.
Vinegar adds bite.
We’d have to say the secret lies in the proportions.
Too much ketchup and it’s a sticky, cloying mess: 1/2 cup mayonaise-1/2 cup ketchup-1/2 cup yellow mustard-1/4 cup sweet pickle relish.
Too much mayo and you’ve got a bland goopy slop.

We vow to rev up our burger season sauce with some inspired mixology. First stop: chopped sirloin patties with dreamy melted cheese on toasted English muffins.
And of course, one of these delectable sauces:

AMERICA’S TEST KITCHEN’s CLASSIC BURGER SAUCE
from Episode: Best Burgers and Fries
Makes about 1/4 cup
2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper

Whisk all ingredients together in small bowl.

SHACK SAUCE
from Shake Shack– makes about 3/4 cup sauce –
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika (We like the idea of adding smoked paprika.)
pinch cayenne pepper

Ingredients
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

Big Mac Special Sauce
• 1/3 cup mayonnaise
• 2 tsp pickle relish
• 2 tsp ketchup
• 2 tsp sugar
• 2 tsp yellow mustard
• 1 and 1/2 tablespoons of finely chopped onion
Stir all ingredients together and refrigerate.

Chicks dig chickpea patties

1 Apr

So many google hits for veggie burgers, people! We are happy to post some more veggie patties here (soon to come).
In the meantime, here is an interesting topper we may experiment more with this summer.
While we love dried apricots and their jammy sweetness, we’re curious about fresh fruity mayos and if, say, fresh mango or peach or even blueberry would work well with savory goodness.
We may also indulge in Trader Joe’s dried chili mango strips for this. Palm Springs, here we come!

APRICOT BASIL MAYONNAISE
1/2 cup dried apricots
1/2 cup boiling water
1 cup mayonnaise (or 3/4 cup olive oil and an egg)
zest of lime 1 tsp
1/4 cup lime juice (2)
2 cloves garlic
1/2 cup basil
1/4 tsp black pepper
1/4 tsp salt

pour water over apricots, let cook until room temperature. Drain.
Process everything except olive oil. Stop to scrape down sides.
Gradually add olive oil in a stream until mayo is smooth and creamy. Serve at room temperature or chill. Keeps two weeks refrigerated.
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CHICKPEA PATTIES
2 15-ounce cans chickpeas, rinsed and drained
4 slices nutty oatmeal or wheat nut bread, torn into small chunks
1/2 large red onion, sliced
1 jalapeno pepper, seeded and sliced
2 cloves garlic, sliced
1 tablespoon dried oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup egg substitute or 2 eggs, beaten
1 tablespoon olive oil, plus 1 for moistening, if needed

Shredded lettuce
Sliced tomatoes
8 to 10 warm pita pickets or toasted English muffins

1. Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped. Remove half the mixture to a medium-sized bowl.

2. Add the egg substitute to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.

3. Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1 tablespoon of olive oil over the patties. (If desired, cover with plastic wrap and refrigerate several hours.)

4. Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.

5. Serve with the mayonnaise, lettuce, and tomatoes in the pita pockets or on the English muffins.

Serves 8 to 10.

Oscar night

7 Mar

GET READY FOR the most glamourous couch time of the year — it’s Oscar night.

We are truly bummed we will be working and not sipping bubbly and noshing on delicate blini topped with smoked salmon and dill creme. Sigh.

And these Oscar bingo cards and ballots would only make it more fun.

Academy Awards night is an easy party to have — even if it’s just the two of you snuggling on the couch. We dream of a very fun popcorn buffet and assorted nibbles.

And to add a bit of glamour to the evening, these two luxurious dips are divine served with an elegant platter of crudite.

Also, besides Wolfgang Puck’s famous smoked salmon pizza, he posted a recipe for his prime sliders being served at the Governor’s Ball.

Perfect for a night on the couch and your very own red carpet evening.

 

CRAB FONDUE
•3 packages of cream cheese
•1/2 cup mayonaise
•1 teaspoon prepared mustard
•1/2 teaspoon garlic powder
•2 teaspoons Old Bay seasoning
•1/2 cup dry white wine like Chardonnay or 1/4 cup of sherry
•Juice of half a lemon
•1 teaspoon lemon zest
•1 pound lump crabmeat, canned
•1/4 cup green onions, sliced
•Baguette, cut into cubes

In a double boiler, melt cream cheese, mayonaise, mustard, garlic powder, Old Bay, and lemon zest.
Stir in wine and lemon juice.
Carefully fold in crabmeat.
Transfer to a fondue pot to serve.

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POPCORN BUFFET

CAVA’S CHIPOTLE CARAMEL CORN
1 cup popcorn kernels
1/4 cup vegetable oil
1 cup brown sugar
1/4 cup corn syrup
1/2 cup cold, salted butter (cubed)
3 tablespoons chipotles en adobo* (puréed)
1/2 teaspoon baking powder

Preheat oven to 300 F.
In a medium-sized pot, heat oil over medium heat. Add popcorn kernels and cover. Shake until kernels have stopped popping. (Alternatively, pop in an air popper or microwave.) Transfer popped corn to a large mixing bowl.
In a small saucepan, heat brown sugar and corn syrup. Boil until sugar has dissolved. Carefully add butter, a few cubes at a time. When butter is melted, stir in the chipotles en adobo and remove from heat. Let cool slightly before whisking in baking powder.

Drizzle caramel mixture over popcorn. Stir with a large spoon.

Spread popcorn evenly on a parchment-lined tray and bake 20 to 30 minutes, tossing occasionally. Let cool. Keeps up to three days in tightly sealed container. Enjoy.
(Yields 6 cups.)