Burger Night (5 page)
Authors: Kate McMillan
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
In a bowl, combine the lamb, feta, and parsley. Form into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Transfer to the refrigerator and let chill for 15 minutes.
In another bowl, combine the yogurt, sumac, garlic, and olive oil. Season with salt. Let stand at room temperature.
Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side. Transfer to a plate and cover to keep warm.
Coat the grill grate lightly with cooking spray again. Arrange the naan on the grate directly over the heat and grill, turning once, until just lightly toasted and warm, 1–2 minutes per side. Remove the naan from the grill and, while it is still hot, brush with olive oil and sprinkle with the rosemary and a little salt.
Place 4 pieces of naan on a serving platter and top each with a burger. Dollop each burger with some of the sumac-yogurt sauce and top with another piece of naan. Serve right away.
SERVES 4
BUFFALO BURGERS WITH PIMENTO CHEESE & BACON
mix up the meat
Buffalo burgers are made from bison meat. Low in fat and cholesterol, Bison meat makes healthy yet very flavorful burgers. Look for pimento cheese, a soft orange pub cheese, in the specialty cheese section of your market. If you can’t find it, combine some shredded soft Cheddar cheese with a couple tablespoons of minced pimentos and a little mayo.
WHAT YOU NEED
4 slices thick-cut bacon, halved
1
½
lb (750 g) ground bison
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Kosher salt and freshly ground pepper
4 soft rolls, split
½
cup (6 oz/185 g) pimento cheese, at room temperature
In a frying pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
In a large bowl, combine the bison, Worcestershire sauce, mustard, 1 teaspoon salt, and ½ teaspoon pepper. Form into 4 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 burgers on the grate directly over the heat and grill, turning once, until medium-rare, 4 minutes per side.
Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned.
Set the burgers on the rolls and top with pimento cheese and bacon, dividing them evenly. Close the burgers and serve right away.
SERVES 4
TURKEY BURGERS WITH CHEDDAR, SAUTÉED ONIONS & BACON
MOVIE-NIGHT FAVORITE
Homemade special sauce will rival any restaurant version you’ve tried. These loaded burgers are reminiscent of classic diner burgers and are sure to please the whole family. For a family movie night, serve a platter of mini burgers (simply make 8 smaller patties and serve on slider buns) with
Bistro Fries (see recipe)
,
Vanilla Malts (see recipe)
, and plenty of napkins.
WHAT YOU NEED
1 lb (500 g) ground turkey, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon olive oil
¼
lb (125 g) sharp Cheddar cheese, thinly sliced
4 soft rolls, split and toasted
Onion-Bacon Sauté for topping (see recipe)
, warmed
Form the ground turkey into 4 patties, using your fingers to create a small dimple in each. Season both sides well with salt and pepper.
Warm the olive oil in a nonstick frying pan over medium-high heat. Add the turkey burgers and cook, turning once, until opaque throughout, about 5 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.
Spread the rolls with the special sauce. Set the burgers on the rolls and top with the onion-bacon sauté. Close the burgers and serve right away.
SERVES 4
GREEN CHILE AVOCADO TURKEY CHEESEBURGERS
TASTY TIP
This classic Southwestern burger will not disappoint. The trick with a turkey burger is to use dark meat and not overcook it—since ground turkey has very little fat it can dry out easily. To save time, use roasted green chiles from a can. Serve these burgers with
Sweet Potato Fries (see recipe)
and a cooling dip like
Meyer Lemon Aioli (see recipe)
.
WHAT YOU NEED
2 poblano chiles
1
½
lb (750 g) ground turkey, preferably dark meat
Kosher salt and freshly ground pepper
4 slices pepper jack cheese
4 seeded buns, split
Mayonnaise for spreading (optional)
4 green-leaf lettuce leaves
Using tongs or a large fork, hold 1 chile at a time directly over the flame of a gas burner, or place directly on the grate. Roast, turning as needed, until blistered and charred on all sides, 10–15 minutes total. (Alternatively, place the chiles under a preheated broiler, as close as possible to the heating element, and broil to char them on all sides, turning as needed). Transfer the chiles to a bowl, cover with plastic wrap or a clean kitchen towel, and set aside to steam until cooled, about 20 minutes. Once cool, peel or rub away the charred skins, then seed and slice the chiles.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Form the ground turkey into 4 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 burgers on the grate directly over the heat and grill, turning once, until opaque throughout, 6–7 minutes per side. During the last 2 minutes of cooking, top the burgers with the cheese.
Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned.
Spread the bottom bun with mayonnaise, if using, and top with a lettuce leaf. Set the burgers on the buns and top with the roasted chiles and a dollop of the avocado. Close the burgers and serve right away.
SERVES 4
CHICKEN BURGERS WITH BOURBON BBQ SAUCE & MUSHROOMS
WINNING SAUCE
A burger dripping with flavorful barbecue sauce is sure to be a welcome mess. Adjust the amount of cayenne pepper depending on how spicy you want the sauce. Freeze extra barbecue sauce for up to 3 months or use it for another dinner later in the week: toss a little with shredded rotisserie chicken, mix with shredded cheese, and stuff into tortillas to make quesadillas.
WHAT YOU NEED
BOURBON BBQ SAUCE
1 tablespoon olive oil
¼
cup (1
½
oz/45 g) finely chopped yellow onion
2 cloves garlic, minced
½
cup (4 fl oz/125 ml) bourbon
1 cup (8 oz/250 g) ketchup
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1
½
tablespoons molasses
½
teaspoon
each
kosher salt and freshly ground black pepper, plus more for seasoning
Pinch of cayenne pepper
1
½
lb (750 g) ground chicken, preferably dark meat
¼
lb (125 g) Monterey Jack cheese, sliced
4 seeded buns, split
4 romaine lettuce leaves
Thyme Mushrooms for topping (see recipe)
To make the bourbon barbecue sauce, warm the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook just until soft, about 1 minute. Add the bourbon and cook until the liquid reduces by half. Add the ketchup, mustard, balsamic vinegar, molasses, salt, black pepper, and cayenne and bring to a boil. Reduce the heat to low and let simmer, stirring occasionally, until the sauce is nicely thickened, about 10 minutes. Set aside.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Form the ground chicken into 4 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 burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side. During the last 2 minutes of grilling, top the burgers with the cheese.
Arrange the buns, cut side down, on the grate directly over the heat and toast until lightly browned.
Top the bottom bun with lettuce, then set the burgers on the buns. Top with the barbecue sauce and mushrooms. Close the burgers and serve right away, passing extra barbecue sauce at the table.
SERVES 4
MEATBALL SLIDERS WITH PROVOLONE & PEPERONCINI
THAT’S AMORE
These burgers might be messy to eat but they’re worth it and definitely kid-approved! For a variation, serve these as a meatball sub by placing 3 meatballs on an Italian hoagie roll. (You can make the meatballs and marinara sauce ahead of time and refrigerate for up to 1 week or freeze for up to 2 months.) To save time, double both recipes and stick half in the freezer for a last-minute meal.
WHAT YOU NEED
1 tablespoon olive oil
⅓
cup (2 oz/60 g) chopped yellow onion
4 cloves garlic, minced
½
teaspoon dried basil
¼
teaspoon red pepper flakes (optional)
1 can (14
½
oz/455 g) chopped tomatoes, with their juices
Kosher salt and freshly ground pepper
½
lb (250 g)
each
ground beef and ground pork
¼
cup (
⅓
oz/10 g) loosely packed fresh flat-leaf parsley leaves, finely chopped
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
¼
lb (125 g) provolone cheese, cut into pieces to fit on top of meatballs
12 slider buns, split
¼
cup (1 oz/40 g) sliced peperoncini, drained
Warm the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add half of the garlic, the dried basil, and red pepper flakes, if using, and cook just until fragrant, about 30 seconds. Add the tomatoes with their juices, season with salt and pepper, and stir to combine. Bring to a boil. Reduce the heat to low and let the sauce simmer until thickened a bit, about 20 minutes. Taste and season with salt and pepper if needed. Set aside, keeping the sauce warm in the saucepan.
Preheat the oven to 375°F (190°C). Coat a baking sheet with nonstick cooking spray and set aside.
