Authors: Kate McMillan
Burger Night (9 page)
PORTOBELLO BURGERS WITH HERBED CHèVRE & GRILLED ONIONS
MEATLESS MONDAY
Because it’s so meaty, a portobello mushroom makes a fantastic “burger” on its own. Herbed chèvre gives a creamy texture to the finished dish. If you are cooking on a grill and find that the mushrooms and onions are burning before they soften, turn off one set of burners and set them over indirect heat; this will give them time to cook without getting additional color on the outside.
WHAT YOU NEED
6 oz (185 g) chèvre, at room temperature (about
½
cup)
1 tablespoon heavy cream
6 fresh basil leaves, chopped
Kosher salt and freshly ground pepper
4 portobello mushrooms, caps removed, brushed clean
1 red onion, cut into
½
-inch (12-mm) rings
3 tablespoons olive oil
4 soft rolls, split
1 cup (3 oz/90 g) shredded romaine lettuce
In a bowl, stir together the chèvre, cream, and basil until well combined. Season with salt and pepper and set aside at room temperature.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Place the mushroom and onion slices on a baking sheet and brush both sides with the olive oil. Season with salt and pepper. Arrange the onions and mushrooms on the grill grate directly over the heat. Grill the onions, turning with a flat spatula to keep them together, until they are very soft and have dark grill marks, 8–10 minutes total; grill the mushrooms, turning once, until they are darkened and soft, about 4 minutes per side.
Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned.
Spread the rolls with the herbed chèvre. Set the mushroom burgers on the rolls and top with the onions and shredded lettuce. Close the burgers and serve right away.
SERVES 4
EGGPLANT BURGERS WITH TOMATO-GINGER JAM
CHOICE CONDIMENT
This tomato-ginger jam is packed with flavor and can be made up to a week in advance and refrigerated, or frozen for up to a month. You can use either canned or fresh tomatoes. Try the jam on grilled chicken or pork tenderloin, and any leftover grilled eggplant is wonderful served with hummus in a charred corn tortilla. The smoked mozzarella makes a fantastic flavor pairing here but you can change up the melted cheese topping; Monterey jack or Gouda are both great too.
WHAT YOU NEED
TOMATO-GINGER JAM
2 teaspoons olive oil
1 shallot, minced
1 clove garlic, minced
1-inch (2.5-cm) piece of fresh ginger, peeled and minced
1 tablespoon apple cider vinegar
1 can (14
½
oz/455 g) diced tomatoes
1
½
tablespoons dark brown sugar
1 small eggplant, cut into
¾
-inch (2-cm) slices
Olive oil for brushing
Kosher salt and freshly ground pepper
4 slices smoked mozzarella cheese
4 slices crusty Italian bread
4 Bibb lettuce leaves
To make the jam, warm the olive oil in a nonreactive saucepan over medium-high heat. Add the shallot and cook until soft but not browned, about 3 minutes. Add the garlic and ginger and cook, stirring, just until fragrant, about 30 seconds. Add the vinegar and cook for about 1 minute. Add the tomatoes and brown sugar and stir to combine. Bring to a boil. Reduce the heat to medium-low and let simmer, stirring occasionally, until the jam thickens and darkens in color, about 20 minutes. Cool slightly, transfer to a blender, and purée. Transfer back to the saucepan and keep warm over low heat.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. Brush the eggplant with a generous amount of olive oil and season well with salt and pepper. Arrange on the grill grate directly over the heat and grill, turning once, until soft and nicely grill-marked, about 4 minutes per side. Top the eggplant with the mozzarella and grill with the lid closed so the cheese melts, about 2 minutes.
Brush the bread with olive oil. Arrange on the grate directly over the heat and grill, turning once, just until toasted and lightly grill-marked, about 2 minutes per side. Spread the bread with the jam, then top with the lettuce and eggplant. Serve right away.
SERVES 4
SAMOSA BURGERS WITH SPICY MANGO SALSA
INTERNATIONAL FLAIR
All the rich flavors of an Indian samosa come together in this delicious burger. Garam masala is an Indian spice blend that includes turmeric, cloves, cinnamon, cardamom, and cumin. You can also make this burger using a sweet potato or yam in place of the russet potato. If short on time, use purchased mango or apricot chutney in place of the salsa.
WHAT YOU NEED
1 medium russet potato, peeled and small-diced
Kosher salt and freshly ground pepper
½
cup (2
½
oz/75 g) almond or cashew flour
¼
cup (1 oz/30 g) thawed frozen peas
1 carrot, shredded
1 large egg
1 teaspoon lemon zest
1 teaspoon garam masala
1 clove garlic, minced
2 teaspoons olive oil
4 soft buns, split and toasted
SPICY MANGO SALSA
2 mangoes, peeled, pitted, and diced
1 red jalapeño chile, seeded, ribbed, and minced
2 tablespoons chopped fresh cilantro
1 tablespoon
each
olive oil and fresh lime juice
Place the potatoes in a saucepan and cover with cold water by 2 inches (5 cm). Add 1 teaspoon salt and set over high heat. Bring to a boil and reduce the heat to low. Let the potatoes simmer until tender but still holding their shape, about 6 minutes. Drain and let cool for 10 minutes.
Transfer half of the potatoes to a bowl and smash them with a potato masher or large fork until they are mostly smooth. Add the remaining potatoes, the almond flour, peas, carrots, egg, lemon zest, garam masala, and garlic and stir gently to combine. Form into 4 burger patties and transfer to the refrigerator to chill for 30 minutes and up to overnight.
To make the salsa, combine the mangoes, jalapeño, cilantro, olive oil, and lime juice in a bowl. Season with salt and pepper and stir to combine. Set aside at room temperature.
Warm the 2 teaspoons of olive oil in a nonstick frying pan over medium-high heat. Add the burgers and cook, turning once with a flat spatula, until golden-brown and warmed through, about 5 minutes per side.
Set the samosa burgers on the buns and top with the mango salsa. Close the burgers and serve right away.
SERVES 4
MISO TOFU BURGERS WITH SAUTÉED CHARD & ASIAN MAYONNAISE
TOFU TIPS
Weighting tofu between plates helps remove some of the moisture so the tofu will better absorb the flavors of the marinade. Topping this burger with lightly sautéed greens such as chopped chard, bok choy, or spinach adds a colorful finish that is both delicious and nutritious. Or, add crunch by using the slaw from the
Banh Mi Burger (see recipe)
as a topping.
WHAT YOU NEED
ASIAN MAYONNAISE
½
cup (4 fl oz/125 ml) mayonnaise
1 teaspoon sesame oil
1 tablespoon freshly chopped cilantro
2 teaspoons chopped fresh chives
1 lb (500 g) extra-firm tofu, drained
3 tablespoons low-sodium soy sauce
2 tablespoons red miso paste
1 tablespoon fresh lime juice
3 cloves garlic, minced
1 teaspoon sesame oil
1 small bunch green chard, stems removed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
1 tablespoon vegetable or canola oil
6 sesame buns, split
To make the Asian mayonnaise, stir together the mayonnaise, sesame oil, cilantro, and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
Cut the tofu horizontally into 6 equal slices. Place 3 paper towels on a plate and lay the tofu slices in a single layer. Top with 3 more paper towels and another plate. Use something heavy, such as a pot, to add weight to the top plate. Let stand for 2 minutes. Change the paper towels and repeat the process once more. This will remove excess moisture from the tofu so that it will caramelize with the marinade.
In a small bowl, whisk together the soy sauce, miso paste, lime juice, 2 cloves of the garlic, and the sesame oil. Place the tofu in a baking dish and cover with the marinade. Transfer to the refrigerator and let marinate, turning once, for at least 30 minutes and up to 2 hours.
About 15 minutes before you’re ready to serve the burgers, chop the chard leaves into 1-inch (2.5-cm) pieces. Warm the olive oil in a large frying pan over medium-high heat. Add the remaining minced garlic and sauté just until soft, about 30 seconds. Add the chard and season with salt and pepper. Cook, stirring often, until just beginning to wilt, about 2 minutes. Turn off the heat but keep the chard warm in the pan.
Warm the vegetable oil over medium-high heat in a clean nonstick frying pan. Let the pan get very hot, but not to the point of smoking, and add the tofu. Cook, turning once, until browned and warmed through, about 4 minutes per side. Spread the cut sides of the buns with the Asian mayonnaise and top with the tofu and sautéed chard. Close the burgers and serve right away.
SERVES 6
QUINOA BURGERS WITH ROASTED VEGETABLES & GARLIC AIOLI
PROTEIN-PACKED MEAL
Quinoa is an excellent source of protein and this is a great way to pack in flavorful summer vegetables. Because this burger is so hearty, it’s best served without a bun, but if you want to include bread, opt for serving this dish open-faced on a slice of toasted sourdough. Use any leftover roasted vegetables in a frittata for another meal.
WHAT YOU NEED
1 small zucchini, cut into small dice
½
eggplant, cut into small dice
1 cup (6 oz/185 g) cherry tomatoes, halved
4 tablespoons (2 fl oz/60 ml) olive oil
Kosher salt and freshly ground pepper
2 cups (13 oz/410 g) cooked quinoa
½
cup (2 oz/60 g) dried fine bread crumbs
¼
cup (
⅓
oz/10 g) loosely packed fresh basil leaves, chopped
2 large eggs, lightly beaten
1 large shallot, finely chopped
3 tablespoons freshly grated pecorino cheese
2 cloves garlic, minced
Roasted Garlic Aioli (see recipe)
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and pile the zucchini, eggplant, and tomatoes on top. Drizzle with 3 tablespoons of the olive oil, season well with salt and pepper, and toss to coat. Spread the vegetables in a single layer and roast in the upper third of the oven, stirring once about halfway through, until very soft and slightly caramelized, 20–25 minutes.
Meanwhile, place the quinoa in a bowl with the bread crumbs, basil, eggs, shallot, cheese, and garlic. Season well with salt and pepper and stir to combine. Form into 10–12 small patties.
Warm the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the quinoa burgers and cook, turning once, until browned and warmed through, about 4 minutes per side.
Serve the burgers topped with the roasted vegetables and a dollop of the aioli.
SERVES 4–6
ZUCCHINI & RICOTTA BURGERS WITH HERBED AIOLI
VEGETARIAN DELIGHT
These sliders are a great way to get little ones to eat more vegetables. Try making them with different varieties of summer squash. These burgers and the Sweet Corn &
Red Pepper Fritter Burgers (see recipe)
both make excellent—and colorful—summer hors d’oeuvres. Serve them with sour cream and salsa.
WHAT YOU NEED
2
½
cups (12
½
oz/390 g) shredded zucchini
6 tablespoons (3 oz/90 g) whole-milk ricotta cheese
¼
cup (1 oz/30 g) freshly grated Parmesan cheese
2 large eggs, lightly beaten
2 green onions, white and tender green parts only, thinly sliced
2 cloves garlic, minced
¼
cup (1
½
oz/45 g) all-purpose flour
Kosher salt and freshly ground pepper
2 tablespoons butter
14 slider buns, split
Wrap the zucchini in a clean towel. Over a sink or bowl, wring out all the excess moisture from the zucchini.
In a clean bowl, stir together the zucchini, ricotta, Parmesan, eggs, green onions, and garlic. Add the flour and season well with salt and pepper. Stir just to combine.
Preheat the oven to 200°F (95°C). Melt 1 tablespoon of the butter in a nonstick frying pan over medium-high heat. Working in 2 batches, scoop 1½ tablespoon-sized mounds of batter into the pan and cook, turning once, until golden brown and warmed through, 2–3 minutes per side. Add the remaining 1 tablespoon butter to the pan between batches. Transfer the cooked burgers to a baking sheet and keep warm in the oven.
