by Danya Shaikh
Burger recipes for Summer 2013
Burger recipes for Summer 2013
1 lb. ground chicken (you can substitute ground turkey)
Hellmann’s Mayonnaise with Olive Oil
¼ cup fresh basil, chopped
2 cloves garlic, pressed
½ tsp salt
¼ tsp black pepper
½ cup Hellmann’s Mayonnaise with Olive Oil
¼ cup pesto (homemadeor store-bought)
4 burger buns
¼ cup olive oil, for brushing buns
1 tomato, sliced baby romaine lettuce
1 large ball of fresh mozzarella
Combine the ground chicken, mayonnaise, basil, garlic, salt and pepperWith clean hands, lightly mix the ingredients until everything is well combinedForm the mixture into 4 pattiesAt this point you can freeze the patties to be used at a later date or put them in the fridge to cook that night or the next day – I usually put them in the freezer for a few minutes while prepping the toppings before transferring to the panThe patties are really loose, but will cook up well and stay moist – unless they’re frozen these are hard to throw on to a grill. I recommend cooking them on a grill pan on your stove.Brush the buns with olive oil and spread 1 tsp of the pesto mayonnaise – place the buns on the grill to get nice and toasty, then set asidePlace the patties on a hot grill pan brushed with olive oil – cook 5-7 minutes on each side – top the burgers with the mozzarella once you’ve flipped them so it gets nice and meltyOnce the burgers are cooked spread 1 tbsp pesto mayo on each bun and top the burger with sliced tomato and lettuce and enjoy!
Mix the mayonnaise and pesto until they’re well combined
1 cup chopped beetroot leaves
1 tablespoon fresh parsley, chopped
1 large clove garlic, chopped
120 g of cooked chickpeas (or canned)
half teaspoon ground cumin
pinch of ground coriander
1 tablespoon toasted in a dry pan pine nuts
*salt and pepper to taste
1 tablespoon lemon juice
All the ingredients put in blender blender.Blend until smooth.Season to taste with salt and pepper.If the mixture is too dry, add a little lemon juice.On the ground we form two burgers, put them on a baking tray lined with baking paper.Bake for approximately 25 minutes at 200 melt (no convection).Serve with your favorite sauce and salad.
Burgers with Beetroot
1/2 cup red/pink/orange lentils
1 cup water
a generous pinch of garlic powder and salt
1 Tablespoonsmokey maple BBQ sauceor usemy home-made version
1 loaded cup grated Cauliflower
3-4 baby carrots
2 cloves of garlic
1/2 inch knob of ginger
1 green chili or chili flakes to taste
2-3 inch Broccoli stem, chopped very small or grated
3-4 Tablespoons chopped red or orange bell pepper
1 Tablespoon BBQ sauce
1/4 - 1/2 teaspoon Chipotle pepper powder
1 teaspoon onion flakes
1/4 teaspoon cumin powder
1/2 teaspoon salt
1 Tablespoon flaxmeal
1 Tablespoon sesame seeds
1/4 cup chickpea flour
2-4 Tablespoons breadcrumbs
Vegenaise or Cashew cream.
For directions flip to next page.
Grate/thinly slice mango, carrot and cabbage.
Add Vegenaise and mix. Or add cashew cream, and a generous pinch of salt, vinegar, sugar, black pepper.
Mix well,Taste and adjust,and keep ready.
Wash the red/pink lentils and add to pan with water, garlic, salt and bbq sauce.
Cover and cook until tender. (10-15 minutes)
Grate cauliflower, ginger, garlic, carrot.
Chop small other veggies, broccoli stems.
Add to a wide pan and dry roast them for 3-5 minutes.
Add veggies, flaxmeal, sesame seeds, to cooked lentils. Add spices and bbq sauce.
Mix well, taste and adjust salt, spice, bbq sauce.
Add chickpea flour and then bread crumbs as needed to make burger patties.
Use coarsely ground Oats or more chickpea flour for Gluten-free patties.
Bake the patties at 400 degrees F for 20-25 minutes.
Once baked, these patties can be grilled quickly for grill marks.
Freezinginstruction in the post above.
Assemble the burger:
Layer lettuce/greens, bbq sauce, red onion slices/pickled onion and burger patty.
Top with thinly sliced mini peppers, mango slaw, chopped cilantro(optional) and bun.
Or slather more bbq on the patty itself and then top it with slaw. Or chop up and make a wrap or tacos.
Diner-style Thousand Island Dressing:
1 cup Good Quality Mayonnaise
¼ cupChili Sauce
2 TbspSweet Pickle Relish
1 Small Shallot, minced
1 tsp Worcestershire Sauce
½ tsp Kosher Salt
¼ tsp Freshly Ground Black Pepper
2 Tbsp Worcestershire Sauce
3 Tbsp Butter
½ tsp Cayenne Pepper
2½ lb Freshly Ground Beef Sirloin
2½ tsp Kosher Salt ¼ cup
Grated White Onion Squeal:
12 slicesApplewood Smoked Bacon
1 Large White Onion, peeled, sliced into rings and separated
½ tspKosher Salt
¼ tsp Freshly Ground Black Pepper
Vegetable Oil To Brush The Grill
6 ozCheddar Cheese, sliced
Ripe Beefsteak Tomatoes, cut into thin slices
6 Soft Hamburger Buns
Retro Diner Burger, cont.
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Prepare the Thousand Island dressing by placing the sauce ingredients in the bowl of a small food processor; pulse just until combined.
In a small bowl, combine the Worcestershire sauce, butter and cayenne pepper; cook in the microwave just until the butter is melted then set aside to cool to room temperature.
Crumble the beef into a large bowl. Add the salt and the grated onion then drizzle the cooled Worcestershire/butter mixture over the meat. Using a large wooden spoon, stir gently just to combine the meat and seasonings. Shape the meat into patties about 3/4-inch thick.
Arrange the bacon slices in a single layer on the baking sheet; bake in the oven just until crispy, about 10 minutes. Drain bacon on paper towels.
Using 1 tablespoon of the drippings from the bacon, cook the onions in a large non-stick skillet, stirring occasionally, until the onions are very tender and golden brown. Transfer the onions to a bowl and cover loosely with foil to keep warm while cooking the patties.
Arrange the patties in the pan used to cook the onions and cook over medium heat for 3 minutes then flip with a spatula and top each with the cheddar cheese. Cook for an additional 4-5 minutes for medium rare.
To assemble the burgers, spread 1-2 tablespoons of the Thousand Island dressing on the bottom half of each bun. Top the dressing with the shredded lettuce followed a tomato slice. Arrange the patty, cheese side up, on the tomato then top with 2 bacon slices and a portion of the onions. Top with the remaining bun halves and serve immediately.
Fire Roasted Chile & Garlic Chicken Burger
6 boneless, skinless chicken thighs, chopped into bite-sized pieces
1/2 jalapeno, seeded (leave in the seeds if you like it spicy) 1/2 cup cilantro
2 slices uncooked bacon, chopped
1 T Lawry’s Fire Roasted Chile & Garlic spice mixture
2 T olive oil
Add all ingredients to food processor; pulse just until ground. It will form a ball when it’s ready; don’t over process!Form into four large patties. Cook immediately or place in fridge until ready.Grill over med-high heat, turning only once when first side is well-browned. Once flipped, cover to make sure that patties cook completely through.Place on toasted buns with desired toppings and serve immediately.
1½ lb. ground lamb
1½ tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, peeled and wrapped in aluminum foil
1 large red onion, sliced crosswise into¼"-thickrings
1 cup olive oil
2 egg yolks
Juice and zest of 1 lemon
½ cup canola oil
2 medium ripe Hass avocados
Juice of 1 lime
4 hamburger buns, split
4 fried eggs, for serving
Thinly sliced romaine lettuce and tomatoes, for serving
1. Gently mix lamb, 1 tsp. cumin, salt, and pepper in a bowl; divide mixture into 4 patties about 1" thick. Transfer patties to a plate and cover with plastic wrap; refrigerate until ready to grill.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see"Grilling 101"). Grill garlic until tender, 8-10 minutes; remove from foil and transfer to a food processor. Mix onions and ¼ cup olive oil in a bowl; grill onions, flipping once, until charred in spots and tender, 8-10 minutes. Transfer onions to food processor along with yolks, lemon juice and zest, salt, and pepper; purée until smooth. With the motor running, drizzle in ½ cup olive oil, plus canola oil until emulsified. Transfer aïoli to a bowl; cover and refrigerate. Cut avocados in half lengthwise; discard pits. Scoop out flesh and mash with remaining cumin, plus lime juice, salt, and pepper in a bowl; cover and refrigerate.
3. Return grill to high heat. Brush buns with remaining olive oil; grill until lightly toasted, 1-2 minutes and transfer to a serving platter. Grill burgers on hottest part of grill, flipping once, until cooked to desired doneness, about 10 minutes for medium rare. If outside starts to burn before burgers are fully cooked, move to cooler section until done. Serve on buns with aïoli, avocado, lettuce, tomatoes, and top with fried eggs.
Grilled Lamb Burgers with
Red Onion Aïoli