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Posts Tagged ‘burgers’

by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.

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by Sarah Steimer

I love grilling in the summer, and it doesn't all have to be meat. These chickpea patties were substantial without being too filling, and they weren't crumbly like many other veggie patties, so they stayed together on the grill nicely.

I love grilling in the summer, and it doesn’t all have to be meat. These chickpea patties were substantial without being too filling. Plus they weren’t crumbly like many other veggie patties, so they stayed together on the grill nicely.


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California roll burger

by Sarah Steimer

The crab on top of this burger makes it extra rich, but also very summery. Other topping options could include pickled ginger, fish roe or other items usually offered at sushi restaurants.

  • 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.

This is one tall burger – I highly recommend a soft bun so you can easily squash it down and jam it into your trap.

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

I love that these burgers are bursting with flavor. And if you’re wondering about the bread I used, it’s double-round sandwich flatbread I saw on sale at Kroger. It was perfect for these burgers!

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

These super-easy pickled onions are a great way to get into pickling. They take minimal prep time, and most of the magic happens in the fridge. They last about 3 weeks.

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.

These burgers pack really nicely. I should know! I’ve been taking them for lunch at work for the past week. For picnics at the park, I suggest assembling the burgers with buns and greens, wrapping them in foil and packing the onions and tzaziki sauce separately to avoid mushy buns.

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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by Caitlin Saniga

This is what the sauce portion of the recipe calls for: green onion, parsley, garlic and butter. I'd only use half as much butter if I made these burgers again, though.

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 4 garlic cloves
  • 2 green onions, chopped very finely
  • 3 tablespoons very finely chopped parsley
  • salt and pepper
  • 1 1/2 pounds 80% lean ground chuck
  • 4 burger buns

These burgers looked so good, I couldn't keep my hands off them.

In a medium bowl, combine melted butter, garlic, green onion and parsley. Season with salt and pepper. Cover and set aside for at least 20 minutes to allow flavors to meld.

Heat a gas grill to high or burn coals (or turn on your George Foreman Grill).

Divide meat into 4 portions. Loosely form each into 3/4-inch patties. Season each side with salt and pepper.

Brush insides of buns with the butter sauce.

Brush burgers with butter sauce. Grill burgers on one side for about 3 minutes, brushing them every 30 seconds with remaining butter sauce. Flip burgers and cook for about 4 minutes.

Meanwhile, toast buns. When burgers are done, serve immediately on buns.

Makes 4.

Recipe adapted from: The Columbus Dispatch

Photos: main photo by Caitlin Saniga, secondary photo by Kristina Deckert

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by Sarah Steimer


Black bean burger in Boston. Booyah.

  • 2 cans of black beans
  • 2/3 cup of breadcrumbs
  • 1/2 of an onion (diced)
  • 2 cloves of garlic (diced)
  • salt and pepper
  • dash of cumin, chili powder and herbs of choice
  • toppings

Bill (my boyfriend and sous chef) with our Boston hosts Jayne and Brenden loading up their burgers.*

Mush the black beans using your hands — it’s just easier that way. Add all ingredients. Fry on a grill or in a pan as you would a regular burger, except it should take about half the time. Makes four large burgers.

We topped our burgers with avocado slices, spinach and homemade salsa (which was just simply tomatoes, onions and jalapeno peppers). Be warned, though, that even though they may resemble “real” burgers, they’re much softer and mushier. And healthier. Next time I may actually try adding corn to the patties.

Recipe adapted from: Another One Bites the Crust

Photos: Sarah Steimer

*For more food photos from Sarah’s trip to Boston, check out our Flickr site!

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