WHAT AMERICA EATS

 

Fresh Flavors for the Grill

By

Cat Cora

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 unexpected 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 Ground Pork Patties

With Pineapple-Papaya Sauce

                1   pound                  ground pork

                3   Tablespoon         breadcrumbs

                2   Tablespoon         yellow onion, finely chopped

             1/4   teaspoon             cayenne pepper

                1   Tablespoon         brown sugar

                1   teaspoon             olive oil

             1/4   teaspoon             salt

             1/8   teaspoon             black pepper

 

1.   Mix the pork, breadcrumbs, onion, cayenne, sugar and 1/3 cup Pineapple-Papaya Sauce (see recipe at below) until ingredients are evenly combined.

2.   Shape into four 1-inch-thick patties. Brush the burgers with oil, then season with salt and pepper. Grill over medium heat, turning once, about 6 minutes a side.

3.   Baste with some of the Pineapple-Papaya Sauce and grill for 2 minutes more.

4.   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   Tablespoon         crushed pineapple, thoroughly drained

                3   Tablespoon         papaya, finely diced

             2/3   cup                      basic BBQ sauce

                1   Tablespoon         soy sauce

 

1.   Combine all ingredients in a small saucepan.

2.   Cook and stir over moderate heat until sauce boils; reduce heat and simmer for an additional 10 minutes.

 

 

 

Moroccan Ground Lamb Patties

With Harissa Mayonnaise

                1   pound                  ground lamb

                3   Tablespoon         breadcrumbs

                2   Tablespoon         yellow onion, finely chopped

                1   teaspoon             ground cumin

                1   teaspoon             ground ginger

                1   teaspoon             turmeric

             3/4   teaspoon             cinnamon

                1   teaspoon             salt

                1   teaspoon             black pepper

             1/2   teaspoon             ground coriander seeds

             1/2   teaspoon             cayenne pepper

 

1.   Mix ingredients until well combined.

2.   Shape into four 1/2-inch-thick patties.

3.   Grill over medium-hot coals 5 minutes a side.

4.   To serve, place burger on a roll, spread with a thick layer of Harissa Mayonnaise, then top with lettuce, tomato, cucumber and onion slices to your taste.  

 

 

Harissa Mayonnaise

                2   Tablespoon         harissa (a fiery hot paste), canned

                4   Tablespoon         mayonnaise

                1   teaspoon             chopped cilantro

                1   teaspoon             lemon juice

                1   teaspoon             olive oil

 

1.   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

 

1.   Shape beef into four 1/2-inch-thick patties; season with salt and pepper.

2.   Place over medium-hot coals. For medium-rare, cook 4 minutes on each side; for medium burgers, 5 minutes.

3.   Flip the burgers only once during cooking.

4.   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   teaspoon             cayenne pepper

                1   cup                      all-purpose flour, divided

             1/2   teaspoon             salt

             1/2   teaspoon             freshly ground black pepper

             1/2   teaspoon             cayenne pepper

                1   teaspoon             garlic, granulated

                6   ounces                beer, medium body

                2   cups                    canola oil

 

1.   Cut onion 1/2 inch thick, remove dark exterior, separate into rings and soak in buttermilk mixed with cayenne pepper for 1 hour.

2,   Mix 1/2 cup flour, salt, pepper, cayenne and garlic. Set aside.

3.   In a medium-sized bowl, combine beer and remaining flour. Mix thoroughly.

4.   In a large, deep pot, heat oil to 350°F.

5.   Remove onion rings from buttermilk, shake off excess, dredge in flour, then dip in beer batter.

6.   Drop some onion rings into oil and repeat process, being sure not to crowd rings, as they will stick together.

7.   When golden, remove and let drain on paper towels.

 

 


Aioli

                2   cloves                 garlic

                1                              egg yolk

                1   pinch                   salt

             1/2   cup                      olive oil (plus 2 Tablespoons more)

 

1.   Crush garlic with a large mortar and pestle or mini food processor.

2.   Add the egg yolk and incorporate; season with salt.

3.   Slowly add the oil a little at a time, whisking, until all of it is incorporated and the mixture is like a thick mayonnaise.

 

 

 

American Vegetarian Chopped Portabella,

Bleu Cheese and Walnut Patties

With Pear Mayonnaise

                1   pound                  portabella mushroom caps, cleaned, de-stemmed,

                                                      finely chopped and left to drain on paper

                                                      towels (about 4 mushroom caps)

             1/3   cup                      walnuts, finely chopped

                7   Tablespoon         seasoned breadcrumbs, or more for desired texture

                2   large                    eggs, beaten

                2   Tablespoon         yellow onion, finely chopped

             1/4   teaspoon             salt

             1/8   teaspoon             black pepper

                4   Tablespoon         crumbled bleu cheese

 

1.   With your hands, mix the mushrooms, walnuts, breadcrumbs, eggs, onion, salt, pepper, and bleu cheese until all the ingredients are evenly distributed.

2.   Shape the mushroom mixture into four 1/2-inch-thick patties.

3.   Grill over medium-hot coals or pan grill over medium-high heat for 3 to 4 minutes a side, or until heated through.

4.   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   Tablespoon         olive oil

                1   Tablespoon         fresh lime juice

                2   Tablespoon         mayonnaise

                                                black pepper

 

1.   Peel and chop pear; sauté in a small pan with olive oil and lime juice.

2.   Cook until soft and mushy, about 2-3 minutes.

3.   Puree and let cool. Stir in mayonnaise and black pepper, to taste.

4.   Refrigerate.

 

 

 

                                                                                    Source: Parade Magazine

                                                                                                May 18, 2008