Burger Night
Authors: Kate McMillan
BURGER
NIGHT
KATE McMILLAN
PHOTOGRAPHS BY ERIN KUNKEL
MEAT & POULTRYGorgonzola-Stuffed Burgers with Grilled Nectarines
Brie-Stuffed Burgers with Sage Onions on Foccacia
Teriyaki Sliders with Grilled Pineapple
Pork Banh Mi Burgers with Pickled Vegetables & Eggs
Spiced Lamb Sliders with Romesco Sauce
Lamb & Feta Burgers with Sumac-Yogurt Sauce
Buffalo Burgers with Pimento Cheese & Bacon
Turkey Burgers with Cheddar, Sautéed Onions & Bacon
Green Chile Avocado Turkey Cheeseburgers
Chicken Burgers with Bourbon BBQ Sauce & Mushrooms
Meatball Sliders with Provolone & Peperoncini
Open-Face Chicken & Spinach Burgers
SEAFOODShrimp Burgers with Herbed Aioli & Frisée Salad
Shrimp Po’Boy Sliders with Rémoulade
Crab Burgers with Smashed Avocado
Salmon Burgers with Green Goddess Dressing & Watercress
Saigon Salmon Burgers with Carrot-Daikon Slaw
Cod Burgers with Tartar Sauce & Lemony Slaw
Scallop Burgers with Lemony Butter-Caper Sauce
VEGETARIANCarrot-Farro Burgers with Curry Aioli
Artichoke-Spinach Burgers with Tomato-Feta Topping
Mushroom-Lentil Burgers with Gruyère & Arugula
Falafel Burgers with Tahini-Cilantro Sauce
Sweet Corn & Red Pepper Fritter Burgers
Portobello Burgers with Herbed Chèvre & Grilled Onions
Eggplant Burgers with Tomato-Ginger Jam
Samosa Burgers with Spicy Mango Salsa
Miso Tofu Burgers with Sautéed Chard & Asian Mayonnaise
Quinoa Burgers with Roasted Vegetables & Garlic Aioli
Zucchini & Ricotta Burgers with Herbed Aioli
Baby Arugula & Herb Salad with Grilled Figs & Halloumi
Israeli Couscous with Kale & Butternut Squash
Grilled Vegetable Skewers with Parmesan Dusting
Bibb Lettuce Salad with Grilled Peaches & Prosciutto
Creamy Fingerling Potato Salad with Tarragon
Little Gems with Blue Cheese Dressing & Tiny Croutons
Fennel, Apple & Toasted Walnut Slaw
BURGERS FOR DINNER
As every home cook knows, one surefire way to elicit smiles, cheers, and sometimes even squeals of excitement from family and friends is to proclaim, “It’s burger night!” It’s an announcement that makes everyone stop grumbling and get into a festive Saturday-night spirit—even if it’s only a weekday.
It’s not hard to find a place to eat burgers. They populate the menus of both homey diners and high-end restaurants. Indeed, burgers belong to a special class of dishes—like roast chicken and Caesar salad—that often serve as an eatery’s litmus test. They can be poorly executed and cast doubt on an entire operation. Or they can be done well and be the reason to return to that restaurant again and again. The modest burger holds its own against far more complicated dishes and, when made correctly, can outshine them all.
Part of the genius of the burger is the endless variety of protein and flavor possibilities. You can make burgers out of turkey, lamb, tuna, or shrimp. If it’s meatless Monday, the chapter on vegetarian burgers will open up a whole range of new ideas—burgers made of carrots and farro, mushroom-lentil burgers, even an artichoke burger. Come Sunday, top that burger with some bacon and an egg and—voilà!—you’ve got brunch.
Burgers are a tried-and-true weeknight staple. But their versatile nature also makes them terrific for entertaining. They freeze beautifully, so you can make a big batch in advance and pull them out as needed. In these pages, you'll find a burger to suit any mood or taste. You can heap mushrooms and onions on them, top them with a salsa of grilled fruit, or slather them with your own take on “secret sauce.” You can use them to showcase homemade condiments, or miniaturize them and slip them into slider buns for feeding a crowd.
Accompaniments are another wild card for the clever cook. The faithful burger not only pairs well with such traditional sides as fries and onion rings but also with healthful green salads and corn salads, with wintry slaws and summery grilled vegetables. Or move beyond your basic bun or kaiser roll and serve your burgers over rice or quinoa.
Burgers have earned their place in the kitchen pantheon. Luckily, they are simple to make, so that anyone can master them. And when you cook them at home, you can control all the ingredients and variables, which means that every burger you serve can be both delicious and a crowd-pleaser.
ANATOMY OF A BURGER
From the patty to the bun, the toppings, and the condiments, each element of a burger has an important role to play. The patty leads the charge, the toppings add flavor and texture, the condiments help marry all the ingredients together, and the bun packages everything into a satisfying meal that requires only two hands and a napkin. Follow these tips to build your perfect burger.
THE BUN
From the classic sesame bun or potato roll to more original choices like pita bread, focaccia, or baguette, your range of options is greater than you may think—as you will see in the pages that follow. Ideally, you want an equal bun-to-burger ratio. Every bite should include some of each, and the bun should never be thicker than the burger.
THE PATTY
The soul of a burger is the patty. Buy top-quality ingredients and match the seasoning to the protein so that the flavor of the patty shines through. For example, lamb patties can stand up to ground cumin and coriander, while the subtle nature of tuna calls for fresh herbs. Form the patties loosely, making them about 1 inch (2.5 cm) thick and with an indentation in the center to help them keep their shape as they cook. Make them as wide as or a little wider than the bun.
THE TOPPINGS
A fresh topping, like arugula or fennel, or pickled vegetables add pleasant contrast and crunch to a rich meaty burger. Sautéed mushrooms, caramelized onions, and other cooked toppings will boost the umami factor. Experiment with different cheeses: from mild, creamy burrata to pleasantly briny feta, nearly any type of cheese is welcome atop a burger. When you’re ready to try something new, stuff the toppings inside the burger.
THE CONDIMENTS
Condiments add moisture and richness to burgers, bridging the different flavors at play. Even when time is short, consider adding a flavor twist to ordinary ketchup by mixing in salsa or Chinese barbecue sauce, or doctor jarred mayonnaise by whisking in fresh lime juice or a dash of Sriracha sauce. Pickle relish is a beloved standard, but fig jam, mango chutney, and other interesting options from the preserves aisle may win you over. To get the most from your condiments, add them between the patty and the toppings, so that they melt, spread, and drip messily.
