Burger Night (4 page)

SERVES 4

BREAKFAST BURGERS

VERSATILE SPECIAL

Here’s a new twist on your “breakfast for dinner” routine. Ground pork becomes extra flavorful with the addition of fennel seeds and a touch of maple syrup. You can also form the meat mixture into mini patties for a terrific addition to a Sunday brunch menu, or skip the English muffins and serve over sautéed spinach or kale.

WHAT YOU NEED

1 lb (500 g) ground pork

2 teaspoons fennel seeds

2 tablespoons maple syrup

Kosher salt and freshly ground pepper

4 slices thick-cut bacon

¼
lb (125 g) Cheddar cheese, thinly sliced

1 tablespoon butter

4 large eggs

4 English muffins, toasted

Meyer Lemon Aioli (see recipe)
, optional

In a bowl, combine the pork with the fennel seeds and maple syrup and season generously with salt and pepper. Form into 4 patties, using your fingers to create a dimple in the middle of each.

In a frying pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain. When the bacon is cool enough to handle, tear it into large pieces. Set aside.

Pour off the grease from the pan and discard, but don’t wipe the pan clean. Return the frying pan to medium-high heat and add the burgers. Cook, turning once, until medium, about 6 minutes per side. During the last 2 minutes of cooking, top the burgers with the cheese and cover the pan to allow the cheese to melt.

While the burgers are cooking, warm the butter in a clean, nonstick frying pan over medium heat. Fry the eggs until set but still runny, 5–6 minutes.

Spread the cut sides of the English muffins with aioli, if using. Set the burgers on the muffins and top with the bacon and fried eggs. Close the burgers and serve right away.

SERVES 4

TERIYAKI SLIDERS WITH GRILLED PINEAPPLE

HAWAIIAN-STYLE BURGERS

These kid-friendly sliders strike the perfect balance between sweet and savory—and each burger is just the right size for little hands to hold. To make these even more festive, look for frilly toothpicks to keep each slider closed. Serve with
Sweet Potato Fries (see recipe)
and a salad of little gems with
blue cheese dressing (see recipe)
.

WHAT YOU NEED

1 teaspoon vegetable or canola oil

1 clove garlic, minced

1-inch (2.5-cm) piece of fresh ginger, peeled and minced

½
cup (4 fl oz/125 ml) low-sodium soy sauce

¼
cup (2 oz/60 g) dark brown sugar, firmly packed

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 lb (500 g) ground pork

2 tablespoons chopped fresh cilantro leaves

Kosher salt and freshly ground pepper

10 Hawaiian sweet rolls, split

3 rings (
½
inch/12 mm thick) fresh pineapple

Warm the vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook just until soft but not browned, about 30 seconds. Add the soy sauce, brown sugar, and vinegar and stir to combine. In a small bowl, stir together ¼ cup (2 fl oz/60 ml) water and the cornstarch and add to the saucepan. Bring the sauce to a boil, then reduce the heat to medium and let simmer until thickened, 3–4 minutes. Set the teriyaki sauce aside.

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

In a bowl, combine the ground pork with 2 tablespoons of the cooled teriyaki sauce and the cilantro. Season well with salt and pepper. Form into 10 patties, using your fingers to create a small dimple in each.

Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium, about 5 minutes per side. Transfer to a plate and cover to keep warm. Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly grill-marked. Transfer to a plate.

Brush the pineapple slices with teriyaki sauce and arrange on the grill grate directly over the heat. Grill, turning once and basting with more teriyaki sauce, until soft and nicely grill-marked, about 3 minutes per side. Transfer the pineapple to a cutting board and cut each slice into quarters.

Slather the rolls with teriyaki sauce. Set the burgers on the rolls and top with the pineapple. Close the burgers and serve right away.

SERVES 4–6

PORK BANH MI BURGERS WITH PICKLED VEGETABLES & EGGS

INTERNATIONAL FAVORITE

The sugar in this recipe caramelizes the burger just a bit and the fish sauce provides authentic Vietnamese flavor. Try serving this burger with the pickled vegetables and fried egg over brown rice or quinoa for a fun burger bowl. Prep note: use a nonreactive bowl when combining an acid, in this case rice vinegar, with vegetables so the vegetables will keep their vivid color and not turn brown.

WHAT YOU NEED

1 carrot, shredded

½
small red onion, halved and thinly sliced

3
½
teaspoons sugar

Kosher salt and freshly ground pepper

¼
cup (2 fl oz/60 ml) rice vinegar

½
cup (4 fl oz/125 ml) mayonnaise

2
½
tablespoons Sriracha

1
½
tablespoons fresh lemon juice

1 lb (500 g) ground pork

4 fresh basil leaves, chopped

2 green onions, white and tender green parts only, finely chopped

1 tablespoon plus 1 teaspoon fish sauce

4 teaspoons vegetable or canola oil

4 large eggs

½
cup (
¾
oz/20 g) fresh cilantro leaves

1 loaf French baguette

In a nonreactive bowl, combine the carrot and red onion. Add 1½ teaspoons of the sugar, ½ teaspoon of salt, the vinegar, and 3 tablespoons water and stir to combine. Let stand at room temperature.

In a small bowl, stir together the mayonnaise, Sriracha, and lemon juice. Let stand at room temperature.

In a large bowl, combine the pork, basil, green onions, fish sauce, and the remaining 2 teaspoons sugar. Form into four rectangular patties. Season both sides well with salt and pepper. Warm 2 teaspoons of the vegetable oil in a nonstick frying pan over medium heat. Add the patties and cook, turning once, until medium, 5–6 minutes per side. Turn off the heat but keep the burgers warm in the frying pan.

In a clean nonstick frying pan over medium heat, warm the remaining 2 teaspoons of vegetable oil. Fry the eggs until set but still runny, 5–6 minutes.

While the eggs are cooking, drain the liquid from the vegetables and stir in the cilantro. Slice the baguette into 4½-inch (11.5-cm) lengths and split. Slather the cut sides of the baguette with the Sriracha mayo. Set the burgers on the baguettes and top with the pickled vegetables and fried eggs. Close the burgers and serve right away.

SERVES 4

SPICED LAMB SLIDERS WITH ROMESCO SAUCE

LAYER ON THE FLAVOR

Romesco sauce is a roasted red pepper purée that is thickened with almonds. The sauce can be frozen for up to 1 month. It is also fantastic mixed into pasta dishes or dolloped into soups or stews. If you can’t find mini pita pockets, buy bigger pita breads and quarter them.

WHAT YOU NEED

ROMESECO SAUCE

8 oz (250 g) jarred roasted red bell peppers, drained

1 ripe plum (Roma) tomato, quartered

1 slice day-old white bread, torn into pieces

⅓
cup (1
½
oz/45 g) raw almonds

2 cloves garlic

1 tablespoon red wine vinegar

¼
cup (2 fl oz/60 ml) olive oil

Kosher salt and freshly ground pepper

1 lb (500 g) ground lamb

3 tablespoons chopped fresh flat-leaf parsley

2 fresh mint leaves, chopped, plus more leaves for serving

1 teaspoon
each
ground cumin and ground coriander

⅛
teaspoon ground cinnamon

10 mini pita pockets, split

To make the romesco sauce, combine the roasted peppers, tomato, bread, almonds, garlic, and vinegar in a food processor. Pulse until the mixture is uniformly finely chopped, using a spatula to scrape down the sides of the bowl as needed. With the machine running, drizzle in the olive oil and process to combine. Season with salt and pepper and set aside.

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

In a large bowl, combine the lamb, parsley, chopped mint, cumin, coriander, and cinnamon. Form into 10 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the patties on the grate directly over the heat and grill, turning once, until medium-rare, about 3 minutes per side.

Slide the patties into the pitas and fill with a mint leaf and romesco sauce. Serve right away.

SERVES 4–6

LAMB & FETA BURGERS WITH SUMAC-YOGURT SAUCE

SPICE IT UP

Naan, an Indian flatbread, is soft, delicious, and perfect for wrapping around a burger. It becomes even more flavorful when grilled and seasoned with fresh rosemary and salt. You can also use this recipe for naan for entertaining—it’s fantastic with dips and cheeses. Sumac is a Middle Eastern spice with a lemony taste.

WHAT YOU NEED

1
½
lb (750 g) ground lamb

3 oz (85 g) cold crumbled feta cheese

2 tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper

8 pieces naan, each about 4
½
-inch (11.5-cm) square

2 tablespoons finely chopped fresh rosemary

SUMAC-YOGURT SAUCE

1 cup plain whole milk Greek yogurt

1
½
teaspoons sumac

1 clove garlic, minced

1 teaspoon olive oil, plus more for brushing