Burger Night (7 page)

INTERNATIONAL FLAVORS

This Vietnamese-inspired burger hits all the notes: salty, sweet, and spicy. If you can’t find daikon, a mild Asian radish, use matchsticks of seedless cucumber. Serve these burgers with a light side like Israeli Couscous with
Kale & Butternut Squash (see recipe)
.

WHAT YOU NEED

1 lb (500 g) center-cut wild salmon fillet, pin bones and skin removed, cut into small dice

6 tablespoons (1
½
oz/45 g) panko bread crumbs

2 tablespoons finely chopped shallots

1 large egg, lightly beaten

1 clove garlic, minced

1
½
teaspoons freshly grated ginger

1
½
teaspoons finely chopped lemongrass

¼
teaspoon ground cumin

Kosher salt and freshly ground pepper

2 teaspoons canola or vegetable oil

4 kaiser rolls, split

Herbed Aioli (see recipe)

Carrot-Daikon Slaw (recipe below)

In a large bowl, combine the salmon with the bread crumbs, shallots, egg, garlic, ginger, lemongrass, and cumin. Season with salt and pepper and stir until well combined. Form into 4 patties, and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

Warm the canola oil in a nonstick frying pan over medium-high heat. Add the burgers and cook, turning once with a flat spatula, until medium, about 6 minutes per side.

Spread the cut sides of the buns with aioli. Set the burgers on the buns and top generously with the slaw. Close the burgers and serve right away.

SERVES 4

CARROT-DAIKON SLAW
To make the slaw, combine 2 shredded carrots and ¾ cup (5 oz/155 g) shredded daikon radish in a nonreactive bowl. Add 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh mint, and ½ small jalapeño sliced and seeded, and toss to combine. Add the juice of 1 lime, 1 teaspoon fish sauce, and ⅛ teaspoon sugar and stir well. Let stand at room temperature until ready to top the burgers. The slaw will keep in the refrigerator in an airtight container for up to 1 week.

TUNA BURGERS PAN BAGNAT

FRENCH-STYLE SUPPER

Here’s a play on a classic pan bagnat—a French baguette sandwich loaded with tuna, anchovies, olives and hard-boiled eggs.
Serve with Bistro Fries (see recipe)
and
Herbed Aioli (see recipe)
.

WHAT YOU NEED

1 lb (500 g) fresh ahi tuna, cut into small dice

5 tablespoons (1 oz/35 g) panko bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons finely chopped red onion

1 tablespoon plus 1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper

½
cup (4 fl oz/125 ml) mayonnaise

1 clove garlic, minced

2–3 oil-packed anchovy fillets, minced

1 tablespoon fresh lemon juice

1 French baguette

2 teaspoons olive oil

2 hard-boiled eggs, peeled and thinly sliced

2 ripe plum (Roma) tomatoes, sliced

About 8 fresh basil leaves, torn

About 12 black Niçoise olives, pitted and halved lengthwise

In a large bowl, combine the tuna with the bread crumbs, parsley, red onion, and 1 teaspoon of the mustard and season well with salt and pepper. Form into 4 rectangular burger patties. Transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

In a small bowl, stir together the mayonnaise, the remaining 1 tablespoon Dijon mustard, garlic, anchovies, and lemon juice. Season with salt and pepper and let stand at room temperature.

Slice the baguette into 3½-inch (9-cm) lengths and split.

Heat the olive oil in a nonstick frying pan over medium-high heat. Add the tuna burgers and cook, turning once with a flat spatula, until medium-rare, about 4 minutes per side.

Slather the cut sides of the baguette with the sauce. Set the burgers on the baguettes and top with the hard-boiled egg, tomato slices, some basil leaves, and the black olives. Close the burgers and serve right away.

SERVES 4

COD BURGERS WITH TARTAR SAUCE & LEMONY SLAW

MIX IT UP

These tasty burgers can be made with any firm white fish; for the freshest flavor, buy the fish on the same day you’ll be using it. You don’t want to handle the fish too much during cooking since it’s delicate. Place the burgers in a hot, well-oiled pan and don’t touch them again until it’s time to flip. And resist the urge to flatten the burgers with a spatula—this will cause them to fall apart.

WHAT YOU NEED

1 lb (500 g) cod fillets

¼
cup (
⅓
oz/10 g) loosely packed fresh cilantro, chopped

2 tablespoons soft fresh bread crumbs

1 large egg white

Zest of 1 lemon

Kosher salt and freshly ground pepper

1 tablespoon olive oil

4 soft buns, split

TARTAR SAUCE

8 cornichons, finely diced

½
cup (4 fl oz/125 ml) mayonnaise

2 tablespoons whole-grain mustard

2 tablespoons capers, rinsed

1 tablespoon plus 1 teaspoon white wine vinegar

Lemony Slaw (recipe below)

Cut the cod into a few big pieces and transfer to a food processor. Pulse the machine several times until the fish is finely chopped; transfer to a large bowl. Add the cilantro, bread crumbs, egg white, and lemon zest. Season well with salt and pepper and stir just until combined. Form into 4 patties, transfer to a plate, and cover with plastic wrap. Transfer to the refrigerator to chill for at least 30 minutes and up to 4 hours.

Meanwhile, make the tartar sauce. In a small bowl, stir together the cornichons, mayonnaise, mustard, capers, and vinegar. Season with salt and pepper and set aside.

Warm the olive oil in a nonstick frying pan over medium heat. Add the cod burgers and cook, turning once, until opaque throughout, about 6 minutes per side. Set the burgers on the buns and top generously with tartar sauce and slaw. Close the burgers and serve right away.

SERVES 4

LEMONY SLAW
To make the slaw, in a small bowl, toss 2½ cups (7½ oz/235 g) shredded green cabbage with 2 tablespoons fresh lemon juice and 1½ tablespoons olive oil. Season with kosher salt and freshly ground pepper. Set aside.

SCALLOP BURGERS WITH LEMONY BUTTER-CAPER SAUCE

MAXIMIZE FLAVOR

Chopping the scallops in a food processor is not only fast, but it also creates a kind of ‘‘glue’’ that helps them form a sturdy burger. As a result, you don’t need to add much filler to help bind these burgers, so you’ll really taste the fresh and delicate flavor of the scallops. Make sure to use soft buns and fresh bread crumbs (not panko) as scallops are quite tender. For another fast and inexpensive seafood burger, panfry calamari steaks and top with the butter-caper sauce.

WHAT YOU NEED

2 tablespoons olive oil

1 shallot, minced

1 lb (500 g) scallops

3 tablespoons fresh bread crumbs

¼
cup (
⅓
oz/10 g) loosely packed fresh flat-leaf parsley, chopped

Kosher salt and freshly ground pepper

4 soft buns, split

LEMONY BUTTER-CAPER SAUCE

6 tablespoons (3 oz/90 g) butter

¼
cup (2 oz/60 g) capers, rinsed

Juice of 1 lemon

Warm 1 tablespoon of the olive oil in a small nonstick frying pan over medium-high heat. Add the shallot and sauté, stirring once or twice, until translucent, about 3 minutes. Transfer to a small bowl, but do not wipe the pan clean; you will use it to make the sauce.

Place the scallops in a food processor. Pulse the machine several times, until the scallops are finely chopped (it’s okay if a few larger chunks remain). Transfer to a medium bowl. Add the sautéed shallot, bread crumbs, and the parsley, and season with salt and pepper. Stir just to combine. Form into 4 patties, transfer to a plate, and cover with plastic wrap. Transfer to the refrigerator to chill for at least 30 minutes and up to 4 hours.

Warm the remaining 1 tablespoon of olive oil in a large nonstick frying pan over medium heat. Add the scallop burgers and cook, turning once, until opaque throughout, about 6 minutes per side.

While the scallop burgers are cooking, make the sauce. In the same frying pan used to sauté the shallots, melt the butter over medium-high heat, allowing it to slightly brown and bubble, about 2 minutes. Add the capers and season with pepper. Cook for about 30 seconds to let the capers warm, turn off the heat, and stir in the lemon juice.

Set the scallop burgers on the buns and top generously with the butter-caper sauce. Close the burgers and serve right away.

SERVES 4

BLACK BEAN BRUSCHETTA BURGERS

EASY DINNER SOLUTION

Canned black beans are a must-have staple to have on hand for quick protein-rich meals. Because these burgers work best if the patties are chilled before cooking, this is a great do-ahead choice for a busy weeknight dinner. When tomatoes are out of season, top with guacamole instead. Serve these burgers with Chopped Salad with
Grilled Corn & Cotija (see recipe)
.

WHAT YOU NEED

5 ripe plum (Roma) or Campari tomatoes, seeded and chopped

6 cloves garlic, minced

2
½
tablespoons olive oil

Kosher salt and freshly ground pepper

1 can (15 oz/470 g) black beans, rinsed and drained

6 tablespoons (1
½
oz/45 g) panko bread crumbs

¼
cup (1
½
oz/45 g) finely chopped yellow onion

1 large egg

1 teaspoon ground cumin

4 slices Monterey jack cheese

4 fresh basil leaves, chopped

4 ciabatta buns, split and toasted

In a nonreactive bowl, combine the tomatoes with half of the garlic and 1½ tablespoons of the olive oil and season with salt and pepper. Toss and let stand at room temperature.

Place the beans on a plate lined with paper towels. Using paper towels, blot them dry. Transfer to a bowl and, using a potato masher or fork, smash the beans just enough so they still have some chunks. Add the bread crumbs, onion, egg, the remaining garlic, and the cumin. Season well with salt and pepper and stir to combine. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

Warm the remaining 1 tablespoon olive oil in a nonstick frying pan over medium-high heat. Add the black bean burgers and cook, turning once, until golden brown and warmed through, about 4 minutes per side. During the last 2 minutes of cooking, top the burgers with cheese and cover the pan to allow the cheese to melt.

Just before serving, stir the basil into the tomato mixture. Set the black bean burgers on the bottom buns and top with generous helpings of the tomatoes. Close the burgers and serve right away.

SERVES 4