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Nothing says fun in the summertime quite so well as the smell and sound of sizzling burgers on an outdoor grill. My favorite way to eat burgers is with surprising seasonings and sauces. I have created these recipes to transport your taste buds to some exotic destinations and to put a new spin on classic American patties. All can be enjoyed from the comfort of your own backyard.
Hawaiian
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1 pound ground pork
3 Tbsp breadcrumbs
2 Tbsp finely chopped yellow
onion
1/4 tsp cayenne pepper
1 Tbsp brown sugar
1 tsp olive oil
1/4 tsp salt
1/8 tsp black pepper |
Mix the pork, breadcrumbs, onion, cayenne, sugar and 1/3 cup Pineapple-Papaya Sauce (see recipe at right) until ingredients are evenly combined.
Shape into four 1-inch-thick patties. Brush the burgers with oil and season with salt and pepper. Grill over medium heat, turning once, about 6 minutes
per side. Baste with some of the Pineapple-Papaya Sauce and grill for 2 minutes more. To serve, place burgers on rolls and spoon on Pineapple-Papaya Sauce. Top with lettuce, tomato, thinly sliced pineapple and onion
slices to your taste.
Pineapple-Papaya Sauce
4 Tbsp crushed
pineapple,
thoroughly
drained
3 Tbsp papaya,
finely diced
2/3 cup basic
BBQ sauce
1 Tbsp soy sauce
Combine all sauce ingredients in a small saucepan. Cook and stir over moderate heat until sauce boils; reduce heat and simmer for an additional 10 minutes.
Moroccan
Ground Lamb Patties With Rasel Hanout and Harissa Mayonnaise
1 pound ground lamb
3 Tbsp breadcrumbs
2 Tbsp finely chopped
yellow onion
1 tsp each ground
cumin, ground
ginger and turmeric |
3/4 tsp cinnamon
1 tsp each salt and
black pepper
1/2 tsp ground
coriander seeds
1/2 tsp cayenne
pepper |
Mix ingredients until well combined. Shape into four 1/2-inch-thick patties.
Grill over medium-hot coals 5 minutes per side. To serve, place burger on a roll, spread with thick layer of Harissa Mayonnaise, then top with lettuce,
tomato, cucumber and onion slices to your taste.
Harissa Mayonnaise
2 Tbsp harissa, canned
4 Tbsp mayonnaise
1 tsp fresh cilantro, chopped
1 tsp lemon juice
1 tsp olive oil
Whisk together ingredients until well combined; set aside.
American Traditional
Ground Chuck Patties Topped With Spicy Onion Rings and Aioli
1 pound ground chuck beef
1/4 teaspoon salt
1/8 teaspoon black pepper
Shape beef into four 1/2-inch-thick patties; season with salt and pepper.
Place over medium-hot coals. For medium-rare, cook 4 minutes on each
side; for medium burgers, 5 minutes. Flip the burgers only once during
cooking. To serve, place each burger on a roll, spoon on a little Aioli and
top with a Spicy Onion Ring, cheese, lettuce, tomato and/or cucumber to
your taste.
Spicy Onion Rings
1 large sweet yellow onion
1 cup buttermilk
1/4 tsp cayenne pepper
1 cup all-purpose flour, divided
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1 tsp garlic, granulated
6 oz. beer, medium body
2 cups canola oil
Cut onion 1/2-inch-thick, remove dark exterior, separate into rings and
soak in buttermilk mixed with cayenne pepper for 1 hour. Mix 1/2 cup flour, salt, pepper, cayenne and garlic. Set aside. In a medium-sized bowl, combine beer and remaining flour. Mix thoroughly. In a large, deep pot, heat oil to 350 F. Remove onion rings from buttermilk, shake off excess, dredge
in flour, then dip in beer batter. Drop some onion rings into oil and repeat process, being sure not to crowd rings, as they will stick together. When golden, remove and let drain on paper towels.
Aioli
2 cloves of garlic
1 egg yolk
Pinch salt
1/2 cup plus
2 Tbsp
olive oil
Crush garlic in a large mortar and pestle or mini food processor. Add the egg yolk and incorporate; season with salt. Slowly add in the oil a little
at a time until all of the oil is incorporated and the mixture is like a thick
mayonnaise.
American Vegetarian
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Chopped Portabella, Bleu Cheese and Walnut Patties With Pear Mayonnaise |
1 pound (about 4) cleaned, destemmed
portabella mushrooms caps, finely chopped
and left to drain on paper towels
1/3 cup walnuts, finely chopped
7 Tbsp seasoned breadcrumbs,
or more for desired texture |
2 Tbsp finely chopped
yellow onion
1/4 tsp salt
1/8 tsp black pepper
4 Tbsp crumbled Bleu cheese |
With your hands, mix the mushrooms, walnuts, breadcrumbs, onion, salt, pepper, and bleu cheese until all the ingredients are evenly distributed. Shape the mushroom mixture into four 1/2-inch-thick patties.
Grill over medium-hot coals or pan grill over medium-high heat for 3 to 4 minutes
per side, or until heated through. To serve, place each burger on a roll or bun. Spoon on a little dollop of Pear Mayonnaise, then top with lettuce, sprouts, tomato, avocado, cucumber and/or onion slices to your taste.
Pear Mayonnaise
1 ripe pear
1 Tbsp olive oil
1 Tbsp fresh
lime juice
2 Tbsp mayonnaise
Black pepper
Peel and chop pear; sauté in a small pan with olive oil and lime juice. Cook until soft and mushy, about 2-3 minutes. Puree and let cool. Stir in mayonnaise and black
pepper to taste. Refrigerate.
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