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Health burgers

23 Mar

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We clipped this from Bon Appetit’s RSVP section from a reader asking for a California restaurant’s recipe. Very 1980s, no?

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We toasted the nuts but made the mistake of pureeing the whole mess, resulting in a homogeneous mixture. Next time, we’ll stir chopped nuts and onion into the puréed chickpea, curry and parsley mix. In other words, we’ll follow the goddamned recipe as written. Sheesh!

NUTBURGERS

8 servings
3 15-oz cans garbanzo beans, drained, rinsed and mashed (we used 2 19 oz) or pureed
1 medium red onion, finely chopped
1/2 bunch parsley
1/2 cup chopped almonds (toasted)
1/2 cup chopped walnuts (toasted)
1/4 cup roasted sunflower seeds
1 tsp curry power
1/2 tsp vegetable salt
1 egg, lightly beaten

oil for frying
sharp cheddar slices
8 pitas
3 tomatoes, chopped
2 avocados, finely diced
1/2 bunch green leaf lettuce, chopped (we used alfalfa sprouts)

Combine beans, onion, parsley, nuts, seeds, curry powder, and salt in a large bowl. Add egg and mix well. Form into eight 3 x 3/4 inch patties.
Pour oil into heavy large skillet to depth of 1/4 inch. Place over medium high heat. When oil is hot, add patties and fry until lightly browned, about four minutes. Turn and fry the other side for four minutes, topping with cheese while the other side cooks.
Drain patties on paper towel.
Lightly spread inside of pitas with mustard. Place patty in each, add tomato, avocado and lettuce. Spoon dressing over filling.

Update: frying was a disaster so the second time we baked them at 350F on a parchment-lined baking sheet. Success! They stayed intact.

Creamy Herbal Dressing
1/2 cup mayo
1/2 cup yogurt
2 tbsp finely chopped onion
2 tbsp finely chopped parsley
1/4 tsp cider vinegar
1/4 tsp fresh lemon juice
1/4 tsp Worchestershire
1/4 tsp vegetable salt
combine in a processor or blender until smooth.

We spooned into a squeeze bottle.

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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!

For Pete’s Sake…

8 Jul

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Thank goodness for cocktail parties and loose lips.

Family lore has it that the recipe for our city’s storied drive-in burger joint’s barbecue sauce was happily shared by a trusted source (Gus or Barbara Pieters themselves?) after our mother asked for it at a cocktail party decades ago

This simple burger combo is summer personified: the crunch of diced white onion, puckery dill pickle, and yellow mustard provide a great foil for this sweet barbecue sauce used as a rich bath for stacks of beefy patties.

And their daily-made barbecue sauce is applied liberally, as per this messy picture:peters 2peters

PETERS’ DRIVE IN SAUCE
1/2 cup ketchup
1 to 2 tbsp worchestershire sauce
1/2 tsp salt
1/4 cup brown sugar
1/2 cup water
Boil the sauce, add cooked hamburgers and simmer.

Behold a rival recipe from Blake:

PETUR’S DRIVE-IN HAMBURGER SAUCE

1 cup ketchup

1 cup water

1 chopped onion

4 tablespoons lemon juice

3 tablespoons brown sugar

2 teaspoons Worcestershire Sauce

1 tablespoon chili powder

8-12 hamburger patties (barbecued)

Mix all ingredients in large oven pan (e.g. turkey roaster). Barbecue hamburgers and mix into sauce. Bake at 300F for 2 hours (or put into Crock Pot and heat).  Great made a day ahead and reheated, especially for backyard picnics.

NB:  Don’t disclose recipe to even your closest friends. (Something along the lines of “If I tell you, I’d have to kill you.”.)

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.