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Sunday, Jul. 20, 2008

Burger recipes

Jazz up your burger lineup with turkey, beans and Thai flavors.

Brian Bruggeman prefers his burgers made with ground turkey. He got the idea for adding brie from Food Network star Bobby Flay. ”I like to cut the brie into smaller pieces and mix it in the bowl. Some cut the brie into a single ½ - or 1-inch cube and place it in the center of each patty, letting the meat sort of go all around the patty, and the cheese then is in the center. Whichever you choose is fine,“ he said.

Turkey burgerswith basil mayo

1 red pepper, roasted

1 pound lean ground turkey

5 ounces brie

Kosher salt and pepper

3 tablespoons extra-virgin olive oil

1/4 cup fresh chopped basil

3/4 cup mayonnaise

Salt and pepper

Wheat bun or bread of choice

With a paper towel, rub a little ­olive oil on the grill. Preheat grill to 400 degrees. Roast peppers until slightly blackened. Let peppers stand (you can remove skin if you like.). While peppers are cooking, place ground turkey in large mixing bowl. Chop red pepper and place in mixing bowl. Add brie. Mix thoroughly.

Make patties to desired size. Season patty with kosher salt and fresh cracked pepper. Drizzle patties with olive oil before grilling. Place patties on preheated grill, cook over medium low heat, maintaining temperature at 400 degrees. After 4 minutes, rotate patty 45 degrees. Turn gently; patty might start to break loose. Cook for 4-5 minutes and flip. Repeat process.

To make basil mayo: Add fresh chopped basil to mayonnaise; add a pinch of salt and fresh pepper. Mix; coat bun to your liking.

This recipe for sweet-hot Thai burger was winner of last year's Sutter Home build-a-better-burger contest. It was created by Karen Bernards of McMinnville, Ore.

Sweet-hot Thai burger

Cilantro mayonnaise:

1 cup mayonnaise

1 tablespoon lime juice

1/4 cup chopped cilantro

Thai salad:

1/4 cup fresh lime juice

2 cloves garlic, chopped

1 tablespoon extra virgin olive oil

3/4 teaspoon kosher salt

2 teaspoons bottled Thai sweet chili sauce

1 tablespoon peeled, grated fresh ginger

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh basil

1 English cucumber, cut into matchsticks

1 red bell pepper, cut into matchsticks

11/2 cups fresh bean sprouts

Patties:

2 pounds freshly ground chuck

2 teaspoons kosher salt

3/4 cup bottled Thai sweet chili sauce

4 green onions, sliced

1 cup Spicy Thai Kettle Chips, placed in a bag and smashed slightly

2 to 3 tablespoons vegetable oil, for brushing on the grill rack

6 good-quality potato hamburger buns, split

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, whisk the mayonnaise, lime juice and cilantro in a small bowl. Cover with plastic wrap and set aside.

To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro and basil in a small bowl. Combine the cucumber, red pepper and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.

To make the patties, combine the chuck, salt, sweet chili sauce, green onions and Kettle Chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

Spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.

Source: www.buildabetterburger.com

Southwest pinto bean burgers

Burgers:

1/2 cup diced onion

1/2 cup dry bread crumbs

1/4 cup chopped cilantro

2 tablespoons minced seeded jalapeño pepper

2 tablespoons reduced-fat sour cream

1 teaspoon hot pepper sauce

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1⁄8 teaspoon salt

1 large egg

1 (15-ounce) can pinto beans, drained

1 (83/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle mayonnaise

1/4 cup low-fat mayonnaise

1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:

1 tablespoon canola oil

4 (11/2-ounce) whole wheat hamburger buns, toasted

4 romaine lettuce leaves

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 31/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. Heat canola oil in a large non-stick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun. Makes 4 servings.

Source: Cooking Light