California roll burger
by Sarah Steimer
- 1 pound ground beef
- 1/2 teaspoon fish sauce
- salt and pepper to taste
- 6-8 ounce crab meat (tail, claw, whatever)
- 1-2 tablespoons mayonnaise
- 1/4 cup mayonnaise
- 1/2-1 teaspoon wasabi powder or paste (I added even more)
- lettuce or spinach
- tomato, sliced
- avocado, sliced
- nori strips (just take nori paper and slice into thin strips)
- cucumber, sliced thin
- sriracha (optional)
- hamburger buns
Using your hands, combine the ground meat, fish sauce, salt and pepper. Form into four patties.
Mix together the crab meat with the 1-2 tablespoons of mayonnaise and set aside. Combine the 1/4 cup of mayonnaise with the wasabi, adjusting to your taste, to make the wasabi-mayo spread. Set aside.
Grill the patties to your desired “doneness” and remove from the heat. Pat off any excess grease with a paper towel – unless you enjoy that grease.
Place the tomato and lettuce/spinach on the bottom half of the hamburger bun (you’ll have too much balanced on top of the patties to add this later). Next add the hamburger patty, crab, nori strips, cucumber slices and avocado. Spread the wasabi-mayo on the top half of the bun, along with a swirl of sriracha if you so please.
Makes four burgers.
Recipe adapted from: Use Real Butter
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Greek turkey burgers with pickled onions and tzaziki sauce
by Caitlin Saniga
Pickled red onion (make ahead if using):
- 1 red onion, sliced into 1/4-inch rings
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
Tzaziki sauce:
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/2 cup chopped cucumber
- 2 cloves garlic, minced
- 1 teaspoon dried dill weed
Burgers:
- 1/2 cup feta cheese
- 1/2 cup chopped kalamata olives
- 1/3 cup fresh chopped parsley
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1.5 pounds ground turkey (pork or lamb works, too)
- 4 buns, pitas or flatbreads for serving
- greens for serving
To make the pickled onions: Bring a small saucepan of water to a boil. Add the onions, put the lid on and blanch for 1 minute. Drain in a colander. Put the onions back in the pan. Add the vinegar, salt and just enough water to cover the onion. Cover and bring to a boil. Simmer for two minutes. Pour the onions and brine into a jar, cover and store in the fridge to chill. It’s best to make these a day before the burgers.
To make the tzaziki sauce: Mix all of the ingredients in a small bowl and store in the fridge to chill. This can be made up to a day in advance.
To make the burgers: Start up the grill or preheat a countertop grill (Foreman-style works.) if that’s how you plan to cook the burgers. (You can also make these in a pan.)
In a large bowl, mix the feta, olives, parsley, garlic, oregano, basil, pepper and salt. Add the ground meat and use your hands to thoroughly mash together the mixture. Shape the mixture into 4 round patties.
Grill or pan-fry the burgers until the internal temperature is 165 degrees, about 7-9 minutes on each side or 7 minutes on a countertop grill.
Serve on buns, pitas or flatbreads with pickled onion, tzaziki sauce and greens.
Makes four burgers.
Recipe adapted from: Food o’ del Mundo
Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.
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