Variations on a Theme: Burgers Three Ways

July 14, 2015

We love the casual simplicity of summertime dining, when dinner prep requires little more than firing up the grill for juicy burgersunquestionably summer’s signature meal. But while we appreciate the simplicity of ketchup-lettuce-bun, we occasionally like to step things up. To find our burger bliss, we transformed three classic ingredientsbeef, turkey and portobello mushroominto patties less ordinary with mouth-watering ingredients and deliciously unexpected toppers to be eaten with relish if you have some on hand.

WHAT YOU’LL NEEDfor two burgers½ cup mayonnaise

1 lemon, zested and juiced

1 tablespoon capers, chopped

1 cup arugula

2 ounces ricotta salata, grated

1 tablespoon extra-virgin olive oil

2 potato rolls

2 four-ounce beef burgers

1 green tomato, thinly sliced and seasoned with salt

HOW TO MAKE ITCombine mayonnaise, lemon juice and capers. Season with salt and pepper to taste. Mix arugula with ricotta salata, lemon zest and oil. Spread mayo dressing on rolls, grill burgers, top with arugula salad and green tomato.

WHAT YOU’LL NEEDfor two burgers

½ cup tahini

¼ cup hazelnuts, toasted and chopped

8 ounces ground turkey

1 tablespoon Aleppo pepper

1 tablespoon Za’atar spice

½ tablespoon salt

1 eggplant, peeled and sliced ¾ inch thick, then grilled

½ red onion, sliced and grilled

1 seedless cucumber, sliced thin

2 tablespoons greek yogurt

2 large collard leaves, center stems removed

HOW TO MAKE ITCombine tahini and hazelnuts. Mix turkey, spices and salt together. Divide turkey mixture into two patties and grill. Assemble burgers by layering turkey patty, grilled eggplant, grilled onion, cucumber, hazelnut tahini and yogurt. Wrap with collard leaves.

WHAT YOU’LL NEEDfor two burgers

2 ounces celery root, peeled and cut into matchsticks

1 granny smith apple, cut into matchsticks

2 tablespoons chives

½ cup sour cream

Salt and pepper, to taste

4 medium portobello mushrooms, stems and gills removed

Olive oil, just enough to coat mushrooms

2 bibb lettuce leaves

¼ cup sriracha

2 slices thick bread, halved and grilled

Salt and pepper to taste

HOW TO MAKE ITCombine celery root, apple, chives, sour cream and season to taste. Toss mushrooms in oil, salt and pepper, and grill until tender. Spread sriracha on bread and assemble burger, topping with celery root slaw and bibb lettuce.

COMMENTS

  1. anthroblog

    7/20/2015

    cool

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