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I love a good salmon burger, especially when you start with fresh fish. Freeze chunks of fish for about 20 minutes before pulsing them in a food processor to a coarse texture. Add panko and mayo to turn the chopped salmon into workable patties, and include parsley, lemon, shallot, and mustard for zip and zest. Pair these crispy burgers with sriracha mayonnaise, adjusting the heat level as you like. Lettuce leaves, sliced tomato, and arugula are all fine garnish options, but I prefer the crispy crunch of watercress.
I can’t write about burgers and not include at least one ground beef recipe. Griller extraordinaire Morgan Bolling turns classic smashed burgers into an outdoor affair with the help of a grill-safe plancha or a 12-inch cast-iron skillet. Pile two burger patties sandwiched with melty American cheese into each bun and then load them up with spicy mayo, bread and butter pickles, and a handful of potato chips. And for those who can’t resist an extra embellishment, Morgan suggests bacon jam (homemade or store-bought). Now that’s a burger!
These five-star pinto bean and beet burgers were designed for vegans, but given the rave reviews I think it’s fair to say they are a hit with omnivores too. Bulgur creates the nubby texture you expect in a burger, while walnuts add richness and nutrition. That lovely rosy hue is thanks to shredded beets. And an unlikely but totally successful binder (spoiler: it’s carrot baby food) takes the place of eggs used in similar non-vegan recipes. Before you roll your eyes, think about it. It’s just cooked carrots in a ready-to-use format. How inventive.
Lamb makes extraordinarily tasty burgers that work well with equally potent toppings. Flavor grilled lamb burgers with warm spices and then pair them with sweet-and-spicy Five-Spice Tomato Chutney (think ketchup for adventurous eaters). Add a slice or two of feta and some red onion and you’ve made a burger worthy of the fanciest gastropub. Don’t have time to make the supersimple chutney? Pair the feta and red onion with sliced sun-dried tomatoes instead.
Finally, how about a few burger-friendly sides? Asparagus fries are a clever play on the expected burger partner and feel “healthy-ish,” at least for something that’s fried. I love the crunchy pepitas in this bracing avocado salad. You can’t go wrong with a sliced tomato salad once the local crop is available. And garlicky torn potato salad is good with pretty much any summer meal.
It’s time to expand your burger horizons. Nothing “same old, same old” about this week’s creative recipes.
P.S. Have comments or suggestions? Is there a burger recipe you particularly love? Drop me a line at [email protected].
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