BURGERS EDIT
Source of Recipe
KSL
Pear, Chicken, Camembert, and Watercress Burger with Sweet Fig Dressing
Ingredients:
* 1 1/2 pounds ground chicken
* Kosher salt and freshly ground pepper
* 1 tbsp light olive oil
* 8 slices camembert cheese, 1/2 inch thick
* 2 Anjou or Bosc pear thinly sliced
* 4 hotel Rolls, split and toasted
* 1-2 handfuls watercress
*
* Sweet Fig Dressing:
*
* 1/3 cup sweet fig preserves
* 2 tbsp sour cream
* 1 tbsp fresh lemon juice
Method:
In a small bowl whisk together, preserves, lemon juice and sour cream. Refrigerate until ready to use.
Divide the meat into four equal portions. Form each portion into a 3/4 inch thick burger. Season each side with salt and pepper.
With grill on high, cook burgers using the olive oil to baste.
During the last minute of cooking, top each burger with 2 slices of cheese and one final basting.
Place burger on roll bottoms, top with sliced pear, watercress, and dressing.
Cover with roll top, and serve immediately.
Makes 4 servings
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Calypso Jamaican Burgers with Grilled Pineapple and Mojito Hot Sauce
Ingredients:
* Jamaican Dressing:
* Juice from 1/2 a lime
* 1/3 cup mayonnaise
* 2 tbsp prepared Jamaican Jerk Sauce
* 3/4 pound ground pork
* 3/4 pound good quality ground sausage
* Zest from 1 lime
* 1-2 tbsp freshly snipped cilantro
* 1 tbsp Jamaican Jerk Sauce
* Sea salt and freshly ground pepper
* 1-2 tbsp light olive oil
* Sliced Pineapple
*
* Mojito Hot sauce
*
* 4 kaiser rolls, split and toasted
* Leaf lettuce
Method:
In a medium sized bowl, mix together pork, sausage, lime zest, jerk sauce,and cilantro.
Divide meat into four equal portions. Form each portion into 3/4 inch burgers.
Season each side with salt and pepper.
With the grill on high, cook burgers, basting with olive oil.
Place pineapple on grill, cook for 1-2 minutes until lightly cooked.
Place burger on roll bottoms, top with dressing, grilled pineapple, mojito sauce, cilantro and leaf lettuce.
Cover with roll top, and serve immediately.
Makes 4 servings
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Smoked Mozzerella and Apple Wood Bacon Burger with a Smoky Raspberry Sauce
Ingredients:
* 1 1/2 pounds 85/15 ground beef
* Sea salt and freshly ground pepper
* Olive oil
* 1 Purple onion
* 8 slices smoked mozzarella cheese, 1/8 - 1/4 inch thick
* 12 Slices Apple wood smoked bacon
* Romaine lettuce or Butter lettuce
* 2 Beefsteak tomatoes
* 4 French Hamburger Rolls, sliced and toasted
* Prepared Raspberry Pepper Sauce, such as Rothschild Farm brand
Method:
Balsamic Grilled Onions
Slice onions into thin rings.
Place rings on a sheet of aluminum foil, and drizzle with olive oil and a quality balsamic vinegar.
Toss with a little salt and pepper.
Close up foil making a packet, and place on heated grill.
Cook for about 8 minutes, or until semi-translucent; shaking foil packet frequently.
Cook apple wood bacon to desired crispness and set aside.
Divide ground beef into 4 equal potions. Form into burgers 3/4 inches thick. Season with salt and pepper.
With grill on high, baste burgers with olive oil and season with salt and fresh cracked pepper. In the last minute, place sliced cheese on patty, allowing it to melt.
Place burger on French burger roll bottom, top with bacon, tomato slices, lettuce, balsamic grilled onions, and smoky raspberry pepper sauce.
Cover with roll top and serve immediately.
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