WHAT
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