Authors: Kate McMillan
Burger Night (6 page)
In a large bowl, combine the ground beef, ground pork, parsley, egg, Parmesan, and the remaining half of the garlic. Season well with salt and pepper and form into 12 meatballs. Transfer the meatballs to the prepared baking sheet and bake until cooked through, 15–18 minutes. Remove from the oven, top each meatball with a slice of provolone, and place back in the oven for 1–2 more minutes to allow the cheese to melt.
Set the sliders on the buns. Top with the sauce and peperoncini slices. Close the burgers and serve right away, passing extra sauce at the table.
SERVES 4–6
OPEN-FACE CHICKEN & SPINACH BURGERS
MAKE-AHEAD TIP
Placing these burgers in the refrigerator for 30 minutes before cooking will help them hold together while grilling. For these and other burgers, make a batch of patties ahead of time then freeze them for easy weeknight meals. Form the patties and place a sheet of wax paper between each one (the wax paper will make separating the patties easier). Defrost the burgers overnight in the refrigerator by separating the patties and placing them on a plate in a single layer.
WHAT YOU NEED
5 oz (155 g) fresh spinach leaves
1
½
lb (750 g) ground chicken, preferably dark meat
3 oz (90 g) smoked mozzarella cheese, shredded
Kosher salt and freshly ground pepper
4 slices sourdough bread
1 large, ripe tomato, cut into 4 slices
Bring a saucepan of water to a boil over high heat. Add the spinach and cook just until wilted, about 30 seconds. Drain the spinach and spread out on a kitchen towel. Let cool completely, then wrap the kitchen towel around the spinach and wring until most of the liquid is gone. Transfer the spinach to a cutting board and finely chop.
In a large bowl, combine the ground chicken, spinach, and cheese. Form into 4 patties, using your fingers to create a dimple in each. Season both sides well with salt and pepper. Transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Coat the grill grate lightly with cooking spray again. Arrange the bread on the grate directly over the heat and grill, turning once, just until toasted, about 2 minutes per side. Transfer to a plate.
Coat the grill grate lightly with cooking spray again. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side.
Spread the bread with the honey mustard and top with the tomato and burgers. Serve right away.
SERVES 4
SHRIMP BURGERS WITH HERBED AIOLI & FRISéE SALAD
PREP TIP
By whirling half the shrimp in a food processor you can create the perfect binding texture—meaning fewer bread crumbs are needed and maximum shrimp flavor is preserved. Serve with
Sweet Potato Fries (see recipe)
and pass extra aioli for dipping.
WHAT YOU NEED
1 lb (500 g) medium shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
1 clove garlic, minced
½
teaspoon Old Bay seasoning
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
Big pinch of cayenne pepper
4 teaspoons olive oil
1 head frisée, chopped
1 tablespoon fresh lemon juice
4 poppy seed buns, split
Place half of the shrimp in a food processor and pulse the machine several times until finely chopped. Transfer to a large bowl. Finely chop the other half of the shrimp and add to the bowl along with the parsley, shallots, garlic, Old Bay, salt, black pepper, and cayenne. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Warm 2 teaspoons of the olive oil in a nonstick frying pan over medium-high heat. Add the shrimp burgers and cook, turning once, until opaque throughout, 4–5 minutes per side. While the burgers are cooking, toss the frisée with the remaining 2 teaspoons olive oil and the lemon juice and season with salt and pepper.
Spread the cut sides of the buns with aioli. Set the burgers on the buns and top with the frisée salad. Close the burgers and serve right away.
SERVES 4
SHRIMP PO’BOY SLIDERS WITH RÉMOULADE
NEW ORLEANS-STYLE FARE
These shrimp burgers are also terrific served atop garlic bread. Cut 1 baguette on the diagonal into slider-sized slices. Melt 3 tablespoons salted butter in a small pan over medium heat. Add 1 minced garlic clove and cook just until soft, about 30 seconds. Remove from the heat and brush each baguette slice with the garlic butter.
WHAT YOU NEED
1 lb (500 g) medium shrimp, peeled, deveined, and cut into small dice
¼
cup (1
½
oz/45 g)
each
finely chopped yellow onion and red bell pepper
3 tablespoons finely ground yellow cornmeal
2 tablespoons chopped fresh flat-leaf parsley
1 large egg, lightly beaten
½
teaspoon
each
garlic powder and onion powder
¼
teaspoon dried oregano
¼
teaspoon kosher salt
⅛
teaspoon cayenne pepper
⅛
teaspoon freshly ground black pepper
2 teaspoons olive oil
14 slider buns, split
Rémoulade (recipe below)
In a bowl, combine the shrimp, onion, bell pepper, cornmeal, parsley, egg, garlic powder, onion powder, oregano, salt, cayenne, and black pepper. Form into 14 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Warm the olive oil a nonstick skillet over medium-high heat. Working in batches, add the patties and cook, turning once with a flat spatula, until cooked through, 3–4 minutes per side. Spread the inside of the bun tops and bottoms with a dollop of rémoulade. Set the patties on the rolls. Close the sliders and serve right away.
SERVES 4–6
RÉMOULADE
To make the rémoulade, in a bowl, stir together ¾ cup (6 fl oz/180 ml) mayonnaise, 2 tablespoons whole-grain mustard, 2 tablespoons finely chopped shallots, 2 tablespoons chopped fresh flat-leaf parsley leaves, and season with kosher salt and freshly ground pepper. Add 1 tablespoon fresh lemon juice and/or hot-pepper sauce to taste depending on how spicy you want the rémoulade. The rémoulade will keep in the refrigerator in an airtight container for up to 1 week.
CRAB BURGERS WITH SMASHED AVOCADO
SOMETHING SPECIAL
Crabmeat is a delicate and expensive ingredient that’s exquisite when formed into patties. Luckily, a little goes a long way. Don’t overpower the crab mixture with too many flavors—you’ll want to really taste the salty sweetness of the crabmeat itself. You can also prepare these as sliders by forming smaller patties and serving them on toasted slices of baguette with
Meyer Lemon Aioli (see recipe)
.
WHAT YOU NEED
SMASHED AVOCADO
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Few shakes of hot-pepper sauce, such as Tabasco (optional)
Kosher salt and freshly ground pepper
1 lb (500 g) fresh crabmeat, picked over for shells and cartilage
¼
cup (
⅓
oz/10 g) loosely packed fresh cilantro, finely chopped
¼
cup (2 fl oz/60 ml) mayonnaise
¼
cup (1 oz/30 g) panko bread crumbs
2 tablespoons finely chopped shallots
2 teaspoons olive oil
4 brioche buns, split
To make the smashed avocado, add the avocados to a bowl and, using a potato masher or a large fork, mash until mostly smooth. Stir in the lime juice, the chopped cilantro, and hot-pepper sauce, if using. Season with salt and pepper and set aside.
Add the crabmeat to a large bowl with the finely chopped cilantro, mayonnaise, bread crumbs, and shallots. Season well with salt and pepper and form into 4 burger patties.
Warm the oil in a nonstick frying pan over medium-high heat. Add the crab burgers and cook, turning once with a flat spatula, until warmed through, about 6 minutes per side.
Set the crab burgers on the buns and top generously with the smashed avocado. Close the burgers and serve right away.
SERVES 4
SALMON BURGERS WITH GREEN GODDESS DRESSING & WATERCRESS
MAKE IT GREEN
There are many versions of Green Goddess dressing, and this one is loaded with avocado and fresh herbs. The dressing won’t keep its green color for long so don’t make it more than 2 hours ahead of time. You can also toss the watercress with the dressing and serve the burgers on top for a bun-free option.
WHAT YOU NEED
½
lb (250 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
½
teaspoons Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper
3 tablespoons olive oil
2 teaspoons fresh lemon juice
2 cups (2 oz/60 g) watercress, trimmed
4 hamburger buns, split
Green Goddess Dressing for topping (recipe below)
In a large bowl, combine the salmon with the bread crumbs, shallots, egg, mustard, and parsley. Season with salt and pepper and stir well to combine. Form into 4 burger patties, then transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Warm 2 teaspoons of the olive oil in a nonstick frying pan over medium-high heat. Add the salmon burgers and cook, turning once with a flat spatula, until medium, about 6 minutes per side.
While the burgers are cooking, in a large bowl stir together the remaining 1 teaspoon olive oil and the lemon juice. Add the watercress and toss to coat. Season with salt and pepper.
Set the burgers on the buns and top generously with the dressing and a mound of watercress. Close the burgers and serve right away.
SERVES 4
GREEN GODDESS DRESSING
To make the dressing, in a food processor, combine 1 peeled and pitted avocado, ½ cup (4 oz/125 g) sour cream, 1 drained oil-packed anchovy fillet, 1 clove garlic, 1 chopped green onion (white and tender green parts only), 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, and 1 tablespoon olive oil. Process until smooth and season with salt and pepper.
SAIGON SALMON BURGERS WITH CARROT-DAIKON SLAW
