Burger Evolution
Cheddar BLT Burgers with Tarragon Russian Dressing
1/2 c mayonnaise
1/3 c ketchup
1 T. red wine vinegar
1 T. grated onion
1 T. chopped parsley
1 T. chopped tarragon
1 tsp.Worcestershire sauce
12 oz. thickly sliced bacon
1 1/3 lb. ground beef chuck
1 1/3 lb. ground beef sirloin
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 T. unsalted butter, melted
3 oz. sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.
Pimento Cheese-Stuffed Burgers
3/4 lb. ground chuck, about 80 percent lean
3/4 lb. ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
4 ounces shredded sharp cheddar
1/2 tsp. dry mustard
1/4 tsp. pepper
1 T. mayonnaise
2 T. chopped pimentos
4 kaiser rolls or hamburger buns, split and toasted
Grilled Chile Relish
Light a grill. In a bowl, mix the ground meats and gently form into four 4-inch patties, about 1 1/2 inches thick. Make a 1/2-inch-deep indentation in the center of each patty, then rub lightly with the oil and season generously with salt and pepper.
In a processor, blend 4 ounces shredded sharp cheddar, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, 1 tablespoon mayonnaise and 2 tablespoons chopped pimentos. Stuff the burgers with the pimento cheese before grilling.
Grill the burgers over high heat, turning once, about 6 minutes for medium-rare; transfer to the buns, top with the relish and serve.
-Green chile relish
1 pound long green Anaheim chiles (or jalapeno)
3 garlic cloves, minced
Salt and freshly ground pepper
Roast the chiles over a gas flame or under a preheated broiler, turning often, until charred all over. Transfer to a large plate and let cool. Discard the charred skin, seeds and stems and cut the chiles into 1/2-inch dice. Transfer the chiles to a bowl and stir in the garlic. Season with salt and pepper.
Asian-Style Pork Burgers
1 1/2 lb. ground pork
2 scallions, thinly sliced
1 T. finely grated fresh ginger
1 large garlic clove, minced
1 1/2 tsp. Asian sesame oil
Kosher salt and freshly ground pepper
4 hamburger buns, split
2 c coleslaw mix
2 tsp. rice vinegar
1 tsp. soy sauce
Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
SERVE WITH Sriracha and mayonnaise.
Cheddar-and-Onion Smashed Burgers
16 thin bread-and-butter pickle slices, patted dry
Four 4-inch potato buns, buttered and toasted
1 1/4 lb. ground beef chuck (30 percent fat)
Salt and freshly ground pepper
2 small onions, sliced paper thin
4 oz.sharp cheddar cheese, sliced
Umami dust, for sprinkling (optional, see Note)
Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.
Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.
NOTES The Secret Seasoning To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shiitake mushrooms into a powder. Umami dust will soon be available at umamiburger.com.
Nacho Burgers
SALSA
3 T. red wine vinegar
1 T. vegetable oil
1 chipotle chile in adobo, seeded and minced
3 plum tomatoes, finely diced
2 T. red onion, finely diced
3 T. chopped cilantro
Salt
CHEESE SAUCE
1 T. unsalted butter
1 T. all-purpose flour
1 1/2 c milk
1/2 lb. Monterey Jack cheese, shredded
2 T. freshly grated pecorino cheese
Salt
Freshly ground pepper
BURGERS
1 1/2 lb. ground beef chuck
Vegetable oil, for brushing
Salt
Freshly ground pepper
4 hamburger buns, split and toasted
Sliced pickled jalapenos and blue corn tortilla chips, for topping
MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt.
MAKE THE CHEESE SAUCE In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let cool until spreadable.
MAKE THE BURGERS Light a grill. Form the beef into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalapenos and chips, and serve.
Barbecue-Glazed Turkey Burgers
1 lb. ground turkey
Kosher salt and freshly ground pepper
1/4 c plus 2 T. sweet-smoky jarred barbecue sauce
Canola oil, for brushing
4 brioche buns, split and toasted
Pickled jalapeno slices, Swiss cheese slices and pickle chips, for serving
Light a grill or preheat a grill pan. In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 1 minute longer, until cooked through and lightly glazed. Transfer the burgers to the buns and top with pickled jalapenos, Swiss cheese and pickle chips and serve.
Cumin-Spiced Burgers with Harissa Mayo
3 lb. ground chuck
Kosher salt and freshly ground pepper
1/4 c plus 2 tsp. harissa
2 1/2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. dried thyme
1 large red onion, sliced 1/4 inch thick
1 T. extra-virgin olive oil
Eight 6-inch oval rolls, split
1 c mayonnaise
1 tsp. caraway seeds
Tomato and cucumber slices
Harissa at Cocina del Mundo Herbs & Spices
In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic powder and thyme. Form the meat into eight 3/4-inch-thick oval patties. In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
Heat a grill pan. Cook the onions over moderate heat, turning once, until tender, about 10 minutes. Transfer to a plate and keep warm. Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes. Grill the rolls until lightly toasted, about 2 minutes.
Meanwhile, mix the mayonnaise with the caraway and the remaining 2 tablespoons of harissa; season with salt and pepper.
Spread the mayo on the rolls. Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.
Italian-Sausage Burgers with Garlicky Spinach
10 oz. baby spinach
2 T. extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 tsp. anchovy paste (optional)
Salt
1 lb. sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 c sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
Double-Decker Burgers with Goat Cheese
3/4 lb. ground chuck, about 80 percent lean
3/4 lb. ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
Goat cheese
4 kaiser rolls or hamburger buns, split and toasted
Grilled Chile Relish
Light a grill. In a bowl, mix the ground meats. Form the meat into 8 patties and grill for 2 minutes per side. Top 4 of the patties with a disk of goat cheese, some of the Grilled Chile Relish and another burger.
Green chile relish
1 lb. long green New Mexico or Anaheim chiles
3 garlic cloves, minced
Salt and freshly ground pepper
Roast the chiles over a gas flame or under a preheated broiler, turning often, until charred all over. Transfer to a large plate and let cool. Discard the charred skin, seeds and stems and cut the chiles into 1/2-inch dice. Transfer the chiles to a bowl and stir in the garlic. Season with salt and pepper.
Buffalo Burgers with Raisin-Garlic Mayonnaise
1/2 c mayonnaise
2 T. chopped raisins
2 garlic cloves, minced
1 T. minced flat-leaf parsley
Salt and freshly ground pepper
1/4 c pine nuts
2 lb. ground buffalo
1 T. soy sauce
1 T. vegetable oil
4 hamburger buns, toasted
Romaine lettuce leaves, for serving
In a small bowl, combine the mayonnaise, raisins, garlic and parsley. Season with salt and pepper.
Heat a large cast-iron skillet. Add the pine nuts and cook over low heat, stirring a few times, until well browned, about 5 minutes; let cool. In a large bowl, gently mix the ground buffalo with the pine nuts. Pat the meat into 4 burgers. Rub each burger with some of the soy sauce and season with salt and pepper.
In the skillet, heat the oil just until smoking. Add the burgers and cook over high heat until browned, crusty and rare, about 2 minutes per side. Serve the burgers on the buns with lettuce and the raisin-garlic mayonnaise.
Lamb Burgers with Green Harissa
1 lb. ground lamb
1/2 c cooked white rice
1 large egg, beaten
1/2 c chopped cilantro
Kosher salt
Freshly ground black pepper
1/4 c extra-virgin olive oil, plus more for grilling
4 hot green chiles, such as serranos or jalapenos, thinly sliced
2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, smashed
Warm naan, chopped tomatoes and feta, for serving
Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil.
Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.
Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.
Caprese Burgers
2 c basil leaves
1/4 c salted roasted almonds
1 garlic clove
1/2 c extra-virgin olive oil, plus more for brushing
1/4 c grated Pecorino-Romano cheese
Salt
Freshly ground pepper
1 lb. ground beef chuck
1 lb. ground beef sirloin
8 oz. fresh mozzarella, cut into 6 slices
6 brioche hamburger buns, split
2 tomatoes, sliced
In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil.
Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.
Smoked Gouda and Bacon Burgers with Barbecue Sauce
2 T. vegetable oil
One 1-lb. onion, halved and thinly sliced
Salt
1/4 c Frank’s RedHot or other hot sauce
1/4 c beef broth
6 T. unsalted butter, softened
Eight 1/2-inch-thick slices of firm white bread
8 slices of thick-cut bacon
2 lb. ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
3 oz. smoked Gouda, shredded (1 cup)
1/4 c Sweet Barbecue Sauce
In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.
Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.
1/2 c mayonnaise
1/3 c ketchup
1 T. red wine vinegar
1 T. grated onion
1 T. chopped parsley
1 T. chopped tarragon
1 tsp.Worcestershire sauce
12 oz. thickly sliced bacon
1 1/3 lb. ground beef chuck
1 1/3 lb. ground beef sirloin
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 T. unsalted butter, melted
3 oz. sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.
Pimento Cheese-Stuffed Burgers
3/4 lb. ground chuck, about 80 percent lean
3/4 lb. ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
4 ounces shredded sharp cheddar
1/2 tsp. dry mustard
1/4 tsp. pepper
1 T. mayonnaise
2 T. chopped pimentos
4 kaiser rolls or hamburger buns, split and toasted
Grilled Chile Relish
Light a grill. In a bowl, mix the ground meats and gently form into four 4-inch patties, about 1 1/2 inches thick. Make a 1/2-inch-deep indentation in the center of each patty, then rub lightly with the oil and season generously with salt and pepper.
In a processor, blend 4 ounces shredded sharp cheddar, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, 1 tablespoon mayonnaise and 2 tablespoons chopped pimentos. Stuff the burgers with the pimento cheese before grilling.
Grill the burgers over high heat, turning once, about 6 minutes for medium-rare; transfer to the buns, top with the relish and serve.
-Green chile relish
1 pound long green Anaheim chiles (or jalapeno)
3 garlic cloves, minced
Salt and freshly ground pepper
Roast the chiles over a gas flame or under a preheated broiler, turning often, until charred all over. Transfer to a large plate and let cool. Discard the charred skin, seeds and stems and cut the chiles into 1/2-inch dice. Transfer the chiles to a bowl and stir in the garlic. Season with salt and pepper.
Asian-Style Pork Burgers
1 1/2 lb. ground pork
2 scallions, thinly sliced
1 T. finely grated fresh ginger
1 large garlic clove, minced
1 1/2 tsp. Asian sesame oil
Kosher salt and freshly ground pepper
4 hamburger buns, split
2 c coleslaw mix
2 tsp. rice vinegar
1 tsp. soy sauce
Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
SERVE WITH Sriracha and mayonnaise.
Cheddar-and-Onion Smashed Burgers
16 thin bread-and-butter pickle slices, patted dry
Four 4-inch potato buns, buttered and toasted
1 1/4 lb. ground beef chuck (30 percent fat)
Salt and freshly ground pepper
2 small onions, sliced paper thin
4 oz.sharp cheddar cheese, sliced
Umami dust, for sprinkling (optional, see Note)
Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.
Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.
NOTES The Secret Seasoning To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shiitake mushrooms into a powder. Umami dust will soon be available at umamiburger.com.
Nacho Burgers
SALSA
3 T. red wine vinegar
1 T. vegetable oil
1 chipotle chile in adobo, seeded and minced
3 plum tomatoes, finely diced
2 T. red onion, finely diced
3 T. chopped cilantro
Salt
CHEESE SAUCE
1 T. unsalted butter
1 T. all-purpose flour
1 1/2 c milk
1/2 lb. Monterey Jack cheese, shredded
2 T. freshly grated pecorino cheese
Salt
Freshly ground pepper
BURGERS
1 1/2 lb. ground beef chuck
Vegetable oil, for brushing
Salt
Freshly ground pepper
4 hamburger buns, split and toasted
Sliced pickled jalapenos and blue corn tortilla chips, for topping
MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt.
MAKE THE CHEESE SAUCE In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let cool until spreadable.
MAKE THE BURGERS Light a grill. Form the beef into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalapenos and chips, and serve.
Barbecue-Glazed Turkey Burgers
1 lb. ground turkey
Kosher salt and freshly ground pepper
1/4 c plus 2 T. sweet-smoky jarred barbecue sauce
Canola oil, for brushing
4 brioche buns, split and toasted
Pickled jalapeno slices, Swiss cheese slices and pickle chips, for serving
Light a grill or preheat a grill pan. In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 1 minute longer, until cooked through and lightly glazed. Transfer the burgers to the buns and top with pickled jalapenos, Swiss cheese and pickle chips and serve.
Cumin-Spiced Burgers with Harissa Mayo
3 lb. ground chuck
Kosher salt and freshly ground pepper
1/4 c plus 2 tsp. harissa
2 1/2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. dried thyme
1 large red onion, sliced 1/4 inch thick
1 T. extra-virgin olive oil
Eight 6-inch oval rolls, split
1 c mayonnaise
1 tsp. caraway seeds
Tomato and cucumber slices
Harissa at Cocina del Mundo Herbs & Spices
In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic powder and thyme. Form the meat into eight 3/4-inch-thick oval patties. In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
Heat a grill pan. Cook the onions over moderate heat, turning once, until tender, about 10 minutes. Transfer to a plate and keep warm. Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes. Grill the rolls until lightly toasted, about 2 minutes.
Meanwhile, mix the mayonnaise with the caraway and the remaining 2 tablespoons of harissa; season with salt and pepper.
Spread the mayo on the rolls. Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.
Italian-Sausage Burgers with Garlicky Spinach
10 oz. baby spinach
2 T. extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 tsp. anchovy paste (optional)
Salt
1 lb. sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 c sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
Double-Decker Burgers with Goat Cheese
3/4 lb. ground chuck, about 80 percent lean
3/4 lb. ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
Goat cheese
4 kaiser rolls or hamburger buns, split and toasted
Grilled Chile Relish
Light a grill. In a bowl, mix the ground meats. Form the meat into 8 patties and grill for 2 minutes per side. Top 4 of the patties with a disk of goat cheese, some of the Grilled Chile Relish and another burger.
Green chile relish
1 lb. long green New Mexico or Anaheim chiles
3 garlic cloves, minced
Salt and freshly ground pepper
Roast the chiles over a gas flame or under a preheated broiler, turning often, until charred all over. Transfer to a large plate and let cool. Discard the charred skin, seeds and stems and cut the chiles into 1/2-inch dice. Transfer the chiles to a bowl and stir in the garlic. Season with salt and pepper.
Buffalo Burgers with Raisin-Garlic Mayonnaise
1/2 c mayonnaise
2 T. chopped raisins
2 garlic cloves, minced
1 T. minced flat-leaf parsley
Salt and freshly ground pepper
1/4 c pine nuts
2 lb. ground buffalo
1 T. soy sauce
1 T. vegetable oil
4 hamburger buns, toasted
Romaine lettuce leaves, for serving
In a small bowl, combine the mayonnaise, raisins, garlic and parsley. Season with salt and pepper.
Heat a large cast-iron skillet. Add the pine nuts and cook over low heat, stirring a few times, until well browned, about 5 minutes; let cool. In a large bowl, gently mix the ground buffalo with the pine nuts. Pat the meat into 4 burgers. Rub each burger with some of the soy sauce and season with salt and pepper.
In the skillet, heat the oil just until smoking. Add the burgers and cook over high heat until browned, crusty and rare, about 2 minutes per side. Serve the burgers on the buns with lettuce and the raisin-garlic mayonnaise.
Lamb Burgers with Green Harissa
1 lb. ground lamb
1/2 c cooked white rice
1 large egg, beaten
1/2 c chopped cilantro
Kosher salt
Freshly ground black pepper
1/4 c extra-virgin olive oil, plus more for grilling
4 hot green chiles, such as serranos or jalapenos, thinly sliced
2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, smashed
Warm naan, chopped tomatoes and feta, for serving
Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil.
Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.
Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.
Caprese Burgers
2 c basil leaves
1/4 c salted roasted almonds
1 garlic clove
1/2 c extra-virgin olive oil, plus more for brushing
1/4 c grated Pecorino-Romano cheese
Salt
Freshly ground pepper
1 lb. ground beef chuck
1 lb. ground beef sirloin
8 oz. fresh mozzarella, cut into 6 slices
6 brioche hamburger buns, split
2 tomatoes, sliced
In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil.
Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.
Smoked Gouda and Bacon Burgers with Barbecue Sauce
2 T. vegetable oil
One 1-lb. onion, halved and thinly sliced
Salt
1/4 c Frank’s RedHot or other hot sauce
1/4 c beef broth
6 T. unsalted butter, softened
Eight 1/2-inch-thick slices of firm white bread
8 slices of thick-cut bacon
2 lb. ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
3 oz. smoked Gouda, shredded (1 cup)
1/4 c Sweet Barbecue Sauce
In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.
Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.
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