The Ultimate Cheeseburger

 

                    For an extra spicy kick to this delicious variation on the classic cheeseburger, place a good spoonful of English mustard on top of the cooked burger before adding the slice of cheese.

Serves 4

• 1 lb/450 gr best ground steak
• 4 onions
• 2-4 garlic cloves, finely chopped
• 1-1½ tablespoons creamed horseradish
• Pepper
• 8 lean Canadian bacon slices
• 2 tablespoons corn oil
• 4 cheese slices

1. Place the ground steak in a large bowl.
2. Finely grate 1 of the onions and add to the ground steak in the bowl.
3. Add the garlic, horseradish, and pepper to the steak mixture in the bowl.
4. Mix together, then shape into 4 equal-size burgers.
5. Wrap each burger in 2 slices of bacon, then cover and let chill for 30 minutes.
6. Preheat the broiler to medium-high.
7. Slice the remaining onions.
8. Heat the oil in a skillet, add the onions and cook over medium heat for 8-10 minutes, stirring frequently, until the onions are golden brown.
9. Drain on paper towels and keep warm.
10. Cook the burgers under the hot broiler for 3-5 minutes on each side or until cooked to personal preference.
11. Toast 4 sesame seed baps.
12. Arrange shredded romaine lettuce on their bases, add the burgers, sautéed onion, a spoonful of relish, and cheese slice.
13. Flash broil for 1-2 minutes, add the lid and serve with extra relish and french fries.

BON APPÉÉÉÉÉÉÉÉÉTIT

Beef Teriyaki Burgers with Sizzling Vegetables

 

                A blend of soy sauce, wine, vinegar, various spices, and a hint of sweetness, teriyaki sauce is used as a marinade to tenderize the beef and infuse it with some Asian flavors.

Serves 4

• 1 lb/450 gr best ground steak
• 8 scallions
• 2-4 garlic cloves
• 1-inch/2.5 cm fresh gingerroot, grated
• ½ teaspoon wasabi to taste
• 4 teaspoons teriyaki sauce or marinade
• 2 teaspoons peanut oil
• 4 oz/115 gr carrot, grated
• 4 oz/115 gr bok choy, shredded
• 2 oz/55 gr cucumber, shredded

1. Place the ground steak, scallions, garlic, ginger, wasabi, and 3 teaspoons of the teriyaki sauce in a food processor and, using the pulse button, blend together.
2. Shape into 4 equal-size burgers, then cover and let chill for 30 minutes.
3. Heat a heavy-bottom skillet and add 1 teaspoon of the oil.
4. When hot, add the burgers and cook over medium heat for 3-5 minutes on each side, or according to personal preference, keep warm.
5. Heat a wok and when really hot add the remaining oil, add the carrots and stir-fry for 1 minute, then add the bok choy, cucumber, and the remaining teriyaki sauce and stir-fry for an additional 1-2 minutes, or until cooked but still crunchy.
6. Place the stir-fried vegetables on top of 4 lightly toasted sesame seed baps, top with the cooked burgers, and add some crispy sautéed seaweed and serve.

BON APPÉÉÉÉÉÉÉTIT

The Classic Hamburger

 

                    To experience the classic hamburger you have to make it with the finest quality ground meat and serve it in a traditional sesame seed bap with lashings of caramelized onions and some tomato ketchup.

Serves 4-6

• 1 lb/450 gr rump steak or top round freshly ground
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• 2 teaspoons whole-grain mustard
• Pepper
• 2 tablespoons olive oil
• 1 lb/450 gr onions, finely sliced
• 2 teaspoons brown sugar

1. Place the ground steak, onion, garlic, mustard, and pepper in a large bowl and mix together.
2. Shape into 4-6 equal-size burgers, then cover and let chill for 30 minutes.
3. Meanwhile, heat the oil in a heavy-bottom skillet, add the onions and sauté over low heat for 10-15 minutes, or until the onions have caramelized.
4. Add the sugar after 8 minutes and stir occasionally during cooking, drain well on paper towels and keep warm.
5. Wipe the skillet clean, then heat until hot.
6. When hot, add the burgers and cook for 3-5 minutes on each side or until cooked to personal preference, serve with onions.
7. Arrange some shredded lettuce on the bases of 4-6 toasted sesame seed baps, top with the burgers and then the onions, then spoon over a little tomato ketchup and serve with chunky style french fries.

BON APPÉÉÉÉÉÉÉTIT

Lamb Tikka Masala Burgers

 

                    Bring out the best of the spicy flavors wrapped up in these curried burgers by serving them with the traditional Indian accompaniments "raita, lime pickle, and naan bread".

Serves 4-6

• Scant ½ cup basmati rice
• Salt
• 5 cups fresh spinach leaves
• 1 lb/450 gr fresh ground lamb
• 2 tablespoons tikka masala sauce
• 1 tablespoon prepared mango chutney, plus extra for serving
• 2 tablespoons toasted slivered almonds
• 1 tablespoon corn oil

1. Cook the rice in a pan of lightly salted boiling water for 10-12 minutes, or until cooked, then drain and place in a bowl.
2. Reserve a few spinach leaves for serving and finely chop the remainder.
3. Add to the rice together with the ground lamb and mix well, add the tikka masala sauce, mango chutney, and almonds to the lamb mixture and mix together.
4. Shape into 4-6 equal-size burgers, then cover and let chill for at least 30 minutes.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 3-4 minutes on each side or until cooked to personal preference.
7. Serve with the reserved spinach leaves.
8. Serve the burger on top of pilau rice with raita, lime pickle and naan bread.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

Minty Lamb Burgers

 

                    Lamb and fresh mint are a classic partnership, which is greatly enhanced here by the introduction of sweet bell peppers, rich eggplant, and a little pungent Parmesan cheese.

Serves 4-6

• 1 red bell pepper, seeded and cut into quarters
• 1 yellow bell pepper, seeded and cut into quarters
• 1 red onion, cut into thick wedges
• 1 baby eggplant (4 oz/115 gr), cut into wedges
• 2 tablespoons olive oil
• 1 lb/450 gr fresh ground lamb
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh mint
• Salt and pepper

1. Preheat the broiler to medium.
2. Place the bell peppers, onion, and eggplant in a foil-lined broiler rack, brush the eggplant with 1 tablespoon of oil and cook under the hot broiler for 10-12 minutes, or until charred.
3. Remove from the broiler, let cool, then peel the bell peppers, place all the vegetables in a food processor and, using the pulse button, chop.
4. Add the ground lamb, Parmesan cheese, chopped mint, and salt and pepper to the food processor and blend until the mixture comes together.
5. Scrape onto a board and shape into 4-6 equal-size burgers, cover and let chill for at least 30 minutes.
6. Preheat the broiler to medium.
7. Lightly brush the burgers with the remaining oil, then place on a foil-lined rack and cook under the ot broiler for 3-4 minutes on each side or until cooked to personal preference.
8. Blend 4 tablespoons of mayonnaise with 1 teaspoon of Dijon mustard and 1 tablespoon of chopped fresh mint.
9. Serve the burgers on lettuce greens on the bases of 4-6 toasted sesame seed baps, spoon on a little of the prepared mayonnaise and place the lid in position.

BON APPÉÉÉÉÉÉTIT

Lamb and Feta Cheese Burgers

 

                    These burgers are absolutely delicious. The combination of the feta cheese with the prunes, pine nuts, and rosemary may sound rather unusual, but tastes fabulous.

Serves 4-6 

• 1 lb/450 gr fresh ground lamb
• 8 oz/225 gr feta cheese, crumbled
• 2 garlic cloves, finely chopped
• 6 scallions, finely chopped
• ½ cup no-soak prunes, chopped
• 2 tablespoons pine nuts, toasted
• 1 cup fresh whole-wheat bread crumbs
• 1 tablespoon chopped fresh rosemary
• Salt and pepper
• 1 tablespoon corn oil

1. Place the ground lamb in a large bowl with the cheese, garlic, scallions, prunes, pine nuts, and bread crumbs.
2. Mix well, breaking up any lumps of meat.
3. Add the rosemary, salt and pepper to the lamb mixture in the bowl, mix together, then shape into 4-6 equal-size burgers, cover and let chill for 30 minutes.
4. Preheat the broiler to medium.
5. Place the burgers on a foil-lined broiler rack and brush lightly with oil.
6. Cook under the hot broiler for 4 minutes before turning over and brushing with the remaining oil, continue to cook for 4 minutes, or until cooked to personal preference.
7. Arrange the spinach leaves on 4-6 serving plates and top with some freshly prepared couscous, top with the burgers and spoon over a little tzatziki and serve with a Greek salad.

BON APPÉÉÉÉÉÉÉTIT

Pork Burgers with Tangy Orange Marinade

 

                    The piquant flavor of orange juice and rind is the making of this burger. Even the large pieces of orange peel in the marmelade play their part by adding extra texture.

Serves 4-6

• 1 lb/450 gr pork fillet, cut into small pieces
• 3 tablespoons Seville orange marmelade
• 2 tablespoons orange juice
• 1 tablespoon balsamic vinegar
• 8 oz/225 gr parsnips, cut into chunks
• 1 tablespoon finely grated orange rind
• 2 garlic cloves, crushed
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, grated
• Salt and pepper
• 1 tablespoon corn oil

1. Place the pork in a shallow dish.
2. Place the marmelade, orange juice, and vinegar in a small pan and heat, stirring, until the marmelade has melted.
3. Pour the marinade over the pork, cover and let stand for at least 30 minutes, or longer if time permits.
4. Remove the pork, reserving the marinade and grind the pork into a large bowl.
5. Meanwhile, cook the parsnips in a pan of boiling water for 15-20 minutes, or until cooked.
6. Drain, then mash and add to the pork, stir in the orange rind, garlic, scallions, zucchini, salt and pepper to taste.
7. Mix together, then shape into 4-6 equal-size burgers, cover and let chill for at least 30 minutes.
8. Heat a heavy-bottom skillet and add the oil.
9. When hot, add the burgers and cook over medium heat for 4-6 minutes on each side or until thoroughly cooked.
10. Boil the reserved marinade for 3 minutes, then pour into a small pitcher or bowl.
11. Place some bitter salad greens on the bases of 4-6 toated sesame seed baps, top with the burgers, pour over a little of the marinade, then add the lid.
12. Serve.

BON APPÉÉÉÉÉÉÉTIT