A fat, juicy, grilled burger has got to be right up there with ice cream on the summer comfort foods list.
A fat, juicy, grilled burger has got to be right up there with ice cream on the summer comfort foods list.
As a nation, we eat about 12.3 billion burgers a year. I don’t know if this statistic includes veggie burgers or anything other than beef burgers, but let’s face it: The burger is an American icon. I hear some of you protesting that only beef gives that char-broiled aroma and juicy, fat-tinged mouth feel, but not everyone can — or chooses to — indulge in beef.
In the interest of expanding our horizons rather than our waistlines, and assuring no chance of burger boredom, here are a few alternative burgers. They are not only delicious, but offer a bit more healthfulness along with their intriguing flavors. Fire up the grill.
Salmon burgers with ginger mustard mayonnaise
This quick, easy entree from Gourmet magazine makes two savory servings. Tip: The uncooked patties will hold together better if refrigerated for a half hour before cooking.
For mayonnaise:
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
3/4 teaspoon peeled, finely grated fresh ginger root
1/2 teaspoon soy sauce
In a small bowl, whisk all ingredients; refrigerate until ready to use.
for the salmon burgers:
3/4 pound salmon fillet, skin discarded
1 tablespoon Dijon mustard
2 teaspoons peeled, finely grated fresh ginger root
1 teaspoon soy sauce
2 teaspoons vegetable oil
2 hamburger buns, cut sides toasted lightly
2 thin slices sweet onion
2 slices vine-ripened tomato
Discard any bones in salmon; finely chop by hand. In a bowl, stir together the salmon, mustard, ginger, soy, salt and pepper to taste; form into two 3-inch patties. Refrigerate a half hour if possible to firm up. Heat the grill to medium. Grill patties three to four minutes on each side. Transfer burgers to buns; top with the mayonnaise, onion and tomato.
Oaxacan turkey burgers with chipotle salsa
Food & Wine magazine states that these burgers probably don’t exist in Mexico, at least outside tourist areas, but the spices and seasonings used here are the same as those in the various chili-based moles for which Oaxaca is famous. Makes four servings.
1 1/2 pounds ground turkey, at room temperature
3 tablespoons finely chopped cilantro
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon pure ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground cinnamon
Vegetable oil, for brushing
4 English muffins, toasted
1/2 ripe Hass avocado, sliced
3 tablespoons toasted shelled pumpkin seeds
Chipotle salsa (recipe follows)
In a large bowl, lightly knead the turkey with the cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon. Shape meat into four patties about 3/4-inch thick; set on a plate lined with plastic wrap. Light the grill to medium hot. Brush burgers and grate lightly with oil. Grill burgers for 13 minutes, turning once, for medium doneness. Set burgers on the muffins; top with avocado, pumpkin seeds and chipotle salsa. Close muffins and serve.
Chipotle salsa
5 large garlic cloves
6 small tomatillos, husked
4 plum tomatoes
1/4 large onion
1 to 3 canned chipotle chilies in adobo sauce, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
3 tablespoons chopped cilantro
1/2 teaspoon sugar
Kosher salt
Skewer the garlic on a 4-inch skewer. Grill garlic, tomatillos, tomatoes and onion over a medium-hot fire for eight to 10 minutes, turning, until charred and softened. Let cool, then transfer all ingredients to a food processor and pulse until finely chopped. Add chipotles, adobo sauce, cilantro and sugar; pulse until combined. Season with salt and serve. Makes 2 cups.
Grilled mushroom burger with white-bean puree
Meaty portobello mushrooms on the grill are quite satisfying and filling. The beans add low-fat protein and more fiber. Top with smoked cheddar cheese for an even deeper flavor. Recipe from Martha Stewart Living magazine. Makes four burgers.
2 large garlic cloves, minced
2 tablespoons chopped fresh thyme
1 cup cooked or canned cannellini beans, drained and rinsed
2 tablespoons extra virgin olive oil
Fresh ground pepper
8 large portobello mushroom caps (about 1 pound), stems trimmed
4 teaspoons balsamic vinegar
2 large red onions, peeled and cut into thin rings
4 whole grain hamburger buns
1/2 small bunch arugula (about 2 1/2 ounces) rinsed well and dried
Olive oil cooking spray
Heat a grill over medium heat. In a food processor, combine one-fourth of the garlic, 1 tablespoon thyme, the beans and 1 teaspoon oil; process to form a smooth and spreadable paste. Add a little water if too thick. Season with pepper; pulse to combine. Set aside.
Combine remaining garlic, tablespoon thyme and oil on a plate or in a baking pan. Place mushroom caps in the garlic mixture; turn to coat. Season with pepper and drizzle with vinegar. Place onion slices on a plate; lightly coat each side with cooking spray. Grill onions until lightly charred on the first side, about three minutes. Flip onions, grill until tender and charred on other side, about three minutes. Transfer to a clean plate; keep warm.
Place mushrooms on grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in centers, about five minutes. Flip and cook until stem side of each cap is browned and center is tender, about four minutes more. Split buns in half and place cut sides down on grill; cook until warm and toasted. Transfer to a work surface. Spread 1/4 cup bean puree on bottom half of each bun; top with two grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with matching bun halves and serve warm.