Food & Drink

WEEKLY RECIPES

BURGER RECIPES

BEER CHILI BURGERS

FOR BARBECUE SAUCE:

1 cup ketchup

2 cloves garlic, finely chopped

2 tablespoons dark brown sugar

2 tablespoons dark amber (Grade B) maple syrup

2 tablespoons Worcestershire sauce

1 1/2 tablespoons cider vinegar

1 teaspoon smoked sweet paprika

Coarsely ground black pepper, to taste

FOR SPICY KIRBY CUCUMBER SLICES:

2 cups white balsamic or cider vinegar

1/2 cup sugar

2 teaspoons salt

2 teaspoons black peppercorns

2 cloves garlic, halved

4 bay leaves

2/3 cup water

1 small red chili pepper, sliced

4 kirby (pickling) cucumbers, cut into 1/4 inch slices

1/2 small red onion, thinly sliced

2 teaspoons fresh dill

1 tablespoon mustard seeds

1 tablespoon coriander seeds

FOR OIL-AND-VINEGAR SLAW:

1/2 pound shredded red cabbage

1/2 small red onion, very thinly sliced

3 tablespoons cider vinegar

3 tablespoons vegetable oil

Celery salt, to taste

Kosher salt and ground black pepper, to taste

FOR THE BURGERS:

2 pounds ground sirloin

Montreal Steak Seasoning (by McCormick) or a blend of kosher salt and coarsely ground black pepper

1/4 cup Worcestershire sauce

1 teaspoon dried marjoram

1 teaspoon dried thyme

2 tablespoons ancho chili powder

1/2 cup beer

1/4 cup vegetable oil

10 slider (small burger) rolls

Makes 10 sliders.

For cucumber slices, in a small saucepan over high, combine the vinegar, sugar, salt, peppercorns, garlic, bay leaves and water. Bring to a boil. Reduce the heat to low and simmer for five minutes.

In a small bowl, combine the chili pepper, cucumber slices, onion, dill, mustard seeds and coriander seeds. Pour in the hot brine.

Cool to room temperature, then cover and refrigerate overnight, stirring occasionally.

For the barbecue sauce, in a small saucepan over medium-low, combine all ingredients. Bring to a low simmer and cook for 15 to 20 minutes, or until thickened. Set aside to cool.

For the slaw, in a small bowl, combine all ingredients and toss thoroughly. Rachael Ray suggests you prepare the slaw just before making the burgers.

For burgers, heat a grill to medium. In a large bowl, combine the ground meat with the steak seasoning (or salt and pepper). Add the Worcestershire, marjoram, thyme, chili powder and beer. Mix thoroughly.

Form the mixture into 10 slider-sized (use your rolls as a guide) patties, then drizzle each with a bit of the vegetable oil.

Place the sliders on the grill and cook for five minutes per side for medium-rare, basting liberally with the barbecue sauce as they cook.

Place the burgers on the rolls and top with cucumber slices and slaw.

Nutritional information per slider with condiments: 405 calories; 164 calories from fat; 19 grams fat (3 grams saturated; no trans fats); 50 milligrams cholesterol; 38 grams carbohydrate; 24 grams protein; 2 grams fiber; 671 milligrams sodium.

THE LOLA BURGER

@BR Box Type bold lede colon:Note: Pickled red onions require 48 hours of brining

FOR SPICY KETCHUP:

2 tablespoons minced yellow onion, minced

1 large clove garlic, chopped

2 teaspoons canola oil

2 tablespoons brown sugar

2 teaspoons cumin seeds

1-inch piece cinnamon stick

3 cayenne peppers, minced

1 chipotle pepper in adobo sauce

6-ounce can tomato paste

2 tablespoons cider vinegar

1 cup water

FOR PICKLED RED ONIONS:

1/2 cup water

1/4 cup white vinegar

1/4 cup sugar

1 teaspoon whole coriander seeds

1 teaspoon black peppercorns

1 teaspoon red pepper flakes

1 clove garlic

1 large red onion, thinly sliced

FOR BURGER:

1/2 pound ground beef brisket

1/2 pound ground beef cheek (If you have trouble finding beef cheek, substitute an equal amount of ground sirloin.)

1/2 pound ground sirloin

Kosher salt and cracked black pepper, to taste

4 thin slices cheddar cheese

4 English muffins, toasted

1 English cucumber, thinly sliced

4 eggs, cooked over-easy

8 slices bacon, cooked until crispy

Makes four burgers.

For ketchup, in a 2-quart saucepan over medium heat, combine the onions, garlic and oil. Saute for about five minutes, or until just beginning to color.

Add the brown sugar, cumin seeds and cinnamon stick. Cook for another two minutes.

Add both peppers, the tomato paste and vinegar. Simmer for 10 minutes, stirring frequently. Add the water and return to a simmer.

Pour through a mesh strainer to remove any solids. Set aside to cool.

For red onions, in a small saucepan over high heat, combine the water, vinegar, sugar, coriander, peppercorns, red pepper flakes and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes.

Arrange the sliced onions in a medium bowl. Pour the liquid through a mesh strainer and into the bowl of onions, discarding the solids in the strainer.

Cover and refrigerate for at least 48 hours or (for best results) up to two weeks.

For burgers, in a medium bowl, combine the brisket, beef cheek and sirloin. Divide the meat into quarters and form into patties. Season with salt and pepper.

Heat a grill to medium-high.

Place the burgers on the grill and cook for three minutes per side for medium-rare. After flipping, top each burger with a slice of cheese.

Place each burger on a muffin half and top with cucumber slices, pickled red onions, an egg, two slices of bacon and spicy ketchup.

Nutritional information per serving: 864 calories; 423 calories from fat (49 percent of total calories); 47 grams fat (18 grams saturated; No trans fats); 370 milligrams cholesterol; 52 grams carbohydrate; 60 grams protein; 4 grams fiber; 1,365 milligrams sodium.

ART AND SOUL GRILLED LAMB MINI-BURGERS

FOR YOGURT CUCUMBERS:

3 tablespoons plain Greek-style yogurt

1 English cucumber, halved and thinly sliced

1 small red onion, julienned

1/2 teaspoon kosher salt

1 tablespoon sugar

1/4 teaspoon ground black pepper

6 ounces rice wine vinegar

FOR HEIRLOOM TOMATO-KALAMATA RELISH:

1 medium heirloom tomato, finely diced

8 pitted Kalamata olives, finely chopped

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 scallion, thinly sliced

1 red bell pepper, cored and finely diced

1 teaspoon finely chopped fresh parsley

Kosher salt, as needed

FOR BURGERS:

8 ounces ground lamb

2 tablespoons crumbled feta cheese

2 tablespoons crushed pistachios

1 teaspoon chopped fresh oregano

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 large whole-wheat pita pocket, cut into quarters

Makes four burgers.

For cucumbers, in a small bowl, combine all ingredients and mix well. Refrigerate until needed.

For relish, in a medium bowl, combine all ingredients. Mix well, then cover and set aside.

For the burgers, heat a grill to medium-high. Coat the grates with cooking spray.

In a medium bowl, combine the lamb, feta cheese, pistachios, oregano, salt and pepper. Mix well, then form the mixture into 2-ounce patties.

Grill the burgers for two minutes per side for medium-rare, or until desired doneness.

Briefly toast the pita pocket quarters.

To serve, place each burger in a pita quarter, then garnish with tomato-kalamata relish and yogurt cucumbers.

Nutritional information per serving: 414 calories; 231 calories from fat (56 percent of total calories); 26 grams fat (8 grams saturated; no trans fats); 46 milligrams cholesterol; 33 grams carbohydrate; 15 grams protein; 4 grams fiber; 1,134 milligrams sodium.

BASIL BURGER

FOR BASIL SAUCE:

1/2 cup mayonnaise

3 tablespoons sour cream

3 tablespoons roughly chopped fresh basil

1 scallion, chopped

1 clove garlic

1/2 teaspoon Worcestershire sauce

Kosher salt and ground black pepper, to taste

FOR BURGER:

1 1/4 pounds ground beef (80 percent lean)

1 tablespoon vegetable oil

Kosher salt and ground black pepper

1/4 cup shredded mozzarella cheese

1 large tomato, sliced and lightly salted

2 tablespoons grated Parmesan cheese

4 hamburger buns, toasted

Makes four burgers.

For basil sauce, in a blender, combine all ingredients and puree until creamy and pale green in color. Season with salt and pepper.

For burgers, heat a grill to medium-high.

Form the ground beef into four patties, making a small indentation in the top of each. Brush each burger with a bit of vegetable oil, then season with salt and pepper.

Cook the patties on the grill for about four minutes per side for medium-rare. Two minutes before removing the burgers, top each with the mozzarella cheese.

Top each bun with a burger and a tomato slice. Spread a tablespoon of the basil sauce onto the bun top and sprinkle with Parmesan cheese.

Serve with additional basil sauce on the side for dipping.

Nutritional information per serving: 484 calories; 218 calories from fat (45 percent of total calories); 24 grams fat (7 grams saturated; no trans fats); 93 milligrams cholesterol; 31 grams carbohydrate; 36 grams protein; 2 grams fiber; 812 milligrams sodium.

CHICKEN POT PIE RECIPE

MEDITERRANEAN CHICKEN AND ARTICHOKE POTPIE

2 teaspoons extra-virgin olive oil

1 small yellow onion, chopped (1/2 cup)

3/4 cup uncooked converted white rice

1 tablespoon lemon juice

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper, or to taste

1 1/2 cups water

14-ounce can artichoke hearts, drained

3 cups diced, cooked chicken

1 cup crumbled feta cheese

2 tablespoons chopped fresh oregano

2 teaspoons grated lemon zest

6 large (14-by-18-inch) sheets thawed filo dough

6 tablespoons butter, melted

Makes eight servings.

In a medium saucepan over medium, heat the oil. Add the onion and cooked, stirring often, until softened and lightly browned, three to five minutes.

Add the rice, lemon juice, salt, pepper and water. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and simmer the rice until tender and it has absorbed all the liquid, about 15 minutes. Transfer to a large bowl to cool slightly.

Heat the oven to 375 degrees.

Gently squeeze any excess liquid from the artichoke hearts, slice thinly and add to the rice. Add the chicken, feta, oregano and lemon zest. Stir to combine thoroughly.

Keeping the sheets of filo dough in a single stack, cut them in half crosswise to make 12 pieces. Cover the pieces with plastic wrap to prevent them from drying as you work.

Brush the bottom of a 9-by-13-inch baking dish with butter. Brush the top of a piece of filo with butter and set it in the prepared baking dish. Repeat with five more pieces of filo. Spread the chicken and rice filling in an even layer over the filo. Top with six more pieces of buttered filo.

Bake the pie for 35 to 40 minutes, or until the filo is crisp and golden. Let stand for five minutes to cool, then cut into squares to serve.

Nutritional information per serving: 344 calories; 167 calories from fat (49 percent of total calories); 19 grams fat (10 grams saturated; no trans fats); 92 milligrams cholesterol; 26 grams carbohydrate; 18 grams protein; no fiber; 714 milligrams sodium.

HEALTHY RECIPE

GRILLED HERB AND OLIVE FOCACCIAS

FOR THE DOUGH:

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 package (2 1/4 teaspoons) quick-rising yeast

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon extra-virgin olive oil

3/4 warm water

FOR THE TOPPING:

1/4 cup pitted and chopped Kalamata olives

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Makes eight servings.

In a food processor with a bread blade, combine both flours, the yeast, salt and sugar. Pulse to mix.

In a measuring cup, combine the oil and water. With the food processor running, gradually pour the liquid through the feed tube. If the mixture is too dry, add 1 to 2 tablespoons of additional warm water. Process until the dough forms a ball, then process for one minute more to knead.

Transfer the dough to a lightly floured surface. Cover with plastic wrap and let rest for 15 minutes before rolling.

Coat a large baking sheet with cooking spray. Cut the dough into four pieces and roll out into circles. Sprinkle each piece of dough with some of the olives, then fold in half and then in quarters to incorporate the olives into the dough. Roll each ball of dough out again into a circle and place on the prepared baking sheet. Cover with a clean dish towel and let rise at room temperature for 20 minutes.

Meanwhile, heat a gas grill to high on one side and medium-low on the other.

Set two of the dough circles on the hot side of the grill and cook until the underside is golden brown, about six to eight minutes. Keep a close eye on the color, as grill temperatures vary widely.

Using tongs, flip the crusts to the cooler side of the grill, brush with olive oil, sprinkle with some of the herbs and close the lid of the grill. Cook, rotating once or twice, until hot and crisp. Repeat with the remaining pieces of dough, olive oil and herbs. Cut each focaccia in half to serve.

Nutritional information per serving: 158 calories; 55 calories from fat; 6 grams fat (1 gram saturated; no trans fats); no cholesterol; 23 grams carbohydrate; 3 grams protein; 1 gram fiber; 407 milligrams sodium.

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