28 posts tagged “burgers”

Meat & Potatoes Burger
Recipe courtesy of Rachael Ray
Yields 4 servings

2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
1/4 cup of heavy cream or half and half
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire
1/4 cup flat-leaf parsley leaves, chopped
1/2 small onion, grated
4 poppy seed Kaiser rolls
A couple of tablespoons Dijon mustard
2 bunches watercress, cleaned and trimmed of thick stems

Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble. Add some salt and boil the potatoes until tender, about 8-10 minutes. Drain the potatoes and return them to the pot and let them sit for a minute to dry out. Add the butter and the cream and a little more salt and some pepper. Using a fork or potato masher, mash them until desired consistency.

Once you have to potatoes going, put the burgers together: In a bowl, combine the sirloin, Worcestershire, parsley, grated onion, salt and pepper, and mix to combine. Score an X with the side of your hand to form 4 equal portions. Make the patties about one-inch thick and press a light indentation in the center of each one to prevent the burgers from bulging and promote more even cooking. Preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the patties and cook on each side for 5-6 minutes, until they reach desired doneness. While the burgers are working, split the buns and toast them until golden in the toaster or under the broiler.

To build your burger, slather the buns with Dijon mustard and top the bottom buns with some watercress. On top of the greens, stack a burger patty then some of the mashed potatoes and the bun top.

Shrimp and Cod Burgers
Makes 4

12 ounces medium shrimp, peeled, deveined, and cut into chunks
8 ounces cod, cut into chunks
3/4 cup fine fresh breadcrumbs
1/4 cup drained capers, rinsed
2 medium scallions, thinly sliced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly squeezed lemon juice, (1 to 2 lemons)
1 1/4 teaspoons coarse salt
3/4 teaspoon freshly ground pepper
Vegetable oil, for brushing
4 hamburger buns
Red-leaf lettuce, for serving
Tarragon Tartar Sauce, for serving (optional) (recipe follows)
Lemon wedges, for serving

Process half of the shrimp in a food processor until a paste forms. Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined. Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast buns on grill during the last minute of cooking, if desired. Serve burgers on buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.

Tarragon Tartar Sauce
Makes 1 1/4 cups

1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. Sauce can be refrigerated in an airtight container, up to 1 week.

Stuffed Beef Burgers
Makes 6

3 pounds ground chuck
Coarse salt
1 1/2 teaspoons freshly ground pepper
3 ounces thinly sliced fresh mozzarella, optional
1 tablespoon chopped fresh herb leaves, such as oregano or basil (optional)
12 grape tomatoes, halved (optional)
Vegetable oil, for brushing
6 hamburger buns, such as sesame

Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve. Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt. Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

Veal-Sage Burgers and Lemon-Dressed Celery Salad
Yields 4 servings

Extra-virgin olive oil, for drizzling
2 cloves garlic, grated
1 small red onion, half grated, half thinly sliced
12 leaves sage, cut into thin strips
2 pounds ground veal
Salt and lots of freshly ground black pepper
1 pinch nutmeg, freshly grated
1/2 pound crumbled gorgonzola,
4 crusty rolls, split
1 head celery, sliced very thinly on a log angle
1/2 cup flat-leaf parsley leaves, roughly chopped
Juice of 1 lemon
2 bunches arugula, chopped
A bag of Italian-style chips

Heat a medium skillet over medium heat with olive oil. Sweat garlic, onion, and sage until soft.  Remove to a bowl and let cool.  Add veal, salt, freshly ground black pepper and the nutmeg. Mush all the veggies and meat together. Score the meat in 4 equal parts and make patties, making an indentation in the middle to prevent "burger bulge." 

In a nonstick skillet, heat olive oil until it's smoking hot, then cook the burgers for 7 minutes on each side, until cooked through.  While they're still in the skillet, top with the crumbled gorgonzola in the last minute of cooking. Tent with foil to melt the cheese and keep the burgers warm.

For the salad, combine the sliced red onion with the celery, parsley, lemon juice and a healthy drizzle of olive oil. Season with salt and pepper, toss to combine and reserve. Heat the rolls so they are crusty and warm.  Place one burger on the bottom bun – making sure not to lose the cheese.  Dress the arugula with some olive oil and salt, place on top of the burgers with it. Serve with chips and the celery salad alongside.

Mini Greek Lamb Burger
Serves 4

1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
1/2 cup plain yogurt, preferably whole milk yogurt
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
1 1/2 pounds ground lamb
1/2 small onion, minced (1/4 cup)
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Salt and pepper
4 pita breads, (6-inch)
Iceberg lettuce, for serving
2 medium beefsteak tomatoes, sliced, for serving

Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.

Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.

To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.

Turkey Burgers
Serves 4

1 1/2 pounds ground turkey, preferably 92 to 93 percent lean
1/2 cup finely grated Gruyere cheese
4 thinly sliced scallions
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic, minced
Coarse salt and freshly ground pepper
Vegetable oil, for grill
4 hamburger buns
Sliced tomatoes, red or white onion, ketchup, mustard, mayonnaise, and lettuce leaves, for serving

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with cheese, scallions, breadcrumbs, mustard, and garlic. Season with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill. Place patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

Chickpea Burger
Serves 4

1 (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 white sandwich bread
1/3 cup peanuts, or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Whole-wheat English muffins and lettuce, to serve with burgers

Heat grill to high. In a food processor, combine 1 can (15 ounces) drained and rinsed chickpeas, 4 trimmed scallions, 2 slices white sandwich bread, 1/3 cup unsalted peanuts or almonds, 1/2 teaspoon ground cumin, and 1 tablespoon chopped fresh ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add 1 large egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
Form the mixture into four 3/4-inch-thick patties. Brush each side generously with olive oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on grilled whole-wheat English muffins with lettuce and Dijon mayonnaise.

Tandoori-Style Chicken Burgers
Serves 4

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger, (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice, (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil, for grates
4 (6-inch) whole-wheat pitas
1 (8 ounces) cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 Cup fresh cilantro sprigs
Cumin yogurt sauce, (see recipe below)
Watermelon slices, (optional)

Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
 
Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.

For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.

Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.

Vegetarian Burger
Serves 8

1 medium (8-ounce) sweet potato
1 cup millet
3 1/2 teaspoons salt
1 medium carrot, peeled and cut into 1/2-inch pieces
1 celery stalk, peeled to remove strings and cut into 1-inch pieces
1 small onion, peeled and quartered
3 medium garlic cloves, peeled
2 tablespoons sesame oil
1 cup shelled fresh peas,(about 1 pound unshelled) or frozen
1 cup canned chickpeas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 cup whole-wheat flour
1/4 cup sunflower seeds, toasted
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped chives
1/4 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
8 ounces buckwheat, radish, or alfalfa sprouts
Tahini Sauce (recipe follows)
Olive oil for buns

Heat oven to 400 degrees;. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.

Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.

Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.

Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.

Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted.

Tahini Sauce
Makes 1 cup

1/2 cup tahini
3 tablespoons fresh lemon juice, or to taste
1 garlic, finely minced
1/4 teaspoon salt
1 freshly ground black pepper

Combine all ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve.

Spanish Sloppy Joes
Yield 4 servings

2 tablespoons extra-virgin olive oil
1 pound ground beef sirloin
6 large cloves garlic, finely chopped
1 medium onion, chopped
24 medium-sized mushrooms, crimini or white, chopped
Coarse salt and lots of black pepper
1/2 cup dry sherry
2 tablespoons Worcestershire sauce
1 14-ounce can tomato sauce
4 crusty rolls, split
2 tablespoons butter, softened for easy spreading
A handful of flat-leaf parsley, chopped
A wedge of manchego cheese, for shaving

Heat a deep skillet over medium-high heat with olive oil. Add beef and deeply brown, 6-7 minutes, breaking it up into pieces with a wooden spoon. Add garlic, onions and mushrooms, and cook until mushrooms are dark and onions tender, 7-8 minutes. Season with salt and pepper, then add the sherry to deglaze the pan. Scrape up the brown bits from the bottom of the pan and reduce liquid, 1 minute. Add Worcestershire and tomato sauce, and stir to combine. Reduce heat to low and cook 5 minutes more. Preheat broiler.

Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and some shaved manchego cheese. Set roll tops in place and serve.