Rachael Ray's Big Orange Book (29 page)

While the patties are cooking, get the sauce started. Scoop the tahini paste into a medium mixing bowl and add 3 tablespoons water and the lemon zest and juice, and season with salt and pepper.

Cut open an edge of each pita to form big pockets, then wrap them in foil and place them in the oven to warm for 3 minutes or so.

Open up the pitas and spoon a couple of tablespoons of tahini sauce into each. Stuff some shredded lettuce, cucumbers, peppers, and tomatoes into each pita, then slide in a falafel burger and enjoy! Pass extra tahini sauce at the table.

Turkey Bacon Double Cheese Burgers with Fire-Roasted Tomato Sauce and Citrus Slaw

I love taking naughty food—such as a bacon double cheese burger—and making it nice. This big beautiful burger will fill you up and then some, but it will keep you in the same size jeans. Nice!

SERVES 4

Heat ½ tablespoon of EVOO in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, about 3 minutes on each side. Remove the bacon to a paper-towel-lined plate.

While the bacon cooks, combine the zest and juice of 2 limes with the chipotle, chili powder, paprika, scallions, and cilantro in a large bowl. Add the turkey to the bowl and season with salt and pepper. Use your hands to mix the turkey with the seasonings, then use the side of your hand to score the mixture into 4 portions. From each, form 2 patties, for a total of 8. Heat a tablespoon of EVOO in the same skillet, place the first 4 patties in the pan and cook for 3 to 4 minutes on each side over medium-high heat. Transfer the patties to a plate and cover with foil to keep warm.

While the first batch of burgers cooks, heat 1 tablespoon of EVOO in a saucepot over medium-high heat. Add the onions and cook to soften, 3 to 4 minutes. Season the onions with salt and pepper, then add the brown sugar and stir until it dissolves. Add the Worcestershire, mustard, and tomatoes and let the sauce cook on low while you cook the second batch of burgers.

While the second batch of burgers cooks, remove the lid from the marmalade jar and heat the marmalade in the microwave for 15 seconds to liquefy it. Spoon the marmalade into a bowl, then whisk in the lemon juice and juice of the remaining lime, hot sauce, and
1
⁄
3
cup EVOO. Toss the slaw mix with the dressing and season with salt and pepper.

Add another tablespoon of EVOO and the remaining burgers to the skillet and cook for 3 to 4 minutes on each side. Top each with a slice of cheese and 2 pieces of bacon, then top with the reserved patties and the remaining 4 pieces of cheese. Tent the pan with foil and melt the cheese over medium heat for 1 minute.

Serve the bacon double cheese burgers on English muffins topped with sliced pickles and the fire-roasted tomato sauce. Serve with citrus slaw on the side.

SERVES 4

Use your hands to combine the turkey in a bowl with the poultry seasoning, parsley, grill seasoning, and mustard. Score the meat into 4 equal portions with the side of your hand and form each portion into a large patty, thinner at the center than the edges. As the burgers cook they will plump in the middle and even out on top to make a flat, thick burger.

Heat the EVOO in a nonstick skillet over medium-high heat and cook the patties for 6 to 7 minutes on each side until the juices run clear. Top the burgers with slices of cheese in the last few minutes of cooking. Tent the pan loosely with foil to help melt the cheese.

While the burgers cook, combine the zucchini with the bell pepper, onion, thyme, hot sauce, lime juice, and salt. Toast the split muffins and butter them.

Serve the burgers on the English muffins topped with lettuce and lots of zucchini relish.

These open-face burgers taste great on kummelweck rolls, but unfortunately they're made only in the Buffalo-Rochester area. The kummelweck—sometimes spelled “kimmelweck”—is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. (The name means “caraway roll” in German.) If you find them, reserve the tops for burgers and save the bottoms to make fresh croutons or bread crumbs later in the week.

SERVES 4

Preheat the oven to 450°F.

Place the potato wedges on a rimmed baking sheet, drizzle with about 2 tablespoons of the EVOO, and sprinkle with the chili powder, cumin, cayenne pepper, and salt and pepper. Toss to coat. Roast the potatoes for 40 to 45 minutes, until crispy and cooked through, turning once or twice.

In a large bowl, use your hands to combine the turkey, grill seasoning, hot sauce, chives, parsley, garlic, and salt and pepper. Score the meat into 4 equal portions with the side of your hand, and form each portion into a large patty, thinner at the center than at the edges. As the burgers cook they will plump in the middle and even out on top to make a flat, thick burger.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Fry the burgers for about 5 minutes on each side, until cooked through.

Melt the butter in a medium skillet over medium-high heat. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the milk into the roux and season with salt and pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the cheese into the sauce in a figure-eight motion.

To serve, place the top of the roll or a slice of rye bread on a plate, and top with the burger and some chopped chives. Serve the potato wedges, celery and carrot sticks, and a cup of warm blue cheese dip garnished with chopped chives for each person alongside.

OPEN WIDE!

• TUR-CHICKEN CLUB BURGERS

•
GREEN POTATO SALAD

If you're a creature of habit who always orders a club sandwich, stick your toe outside the comfort zone and try this entrée burger twist.