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

Barbecued Cajun Pork Burgers

 

                The Cajun seasoning really livens up the flavor of these pork burgers. You should keep this seasoning in a cool, dark place. 

Serves 4-6

• 8 oz/225 gr sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 1 lb/450 gr fresh ground pork
• 1 Granny Smith or other eating apple, peeled, cored, and grated
• 2 teaspoons Cajun seasoning
• 1 lb/450 gr onions
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons corn oil
• 8 lean Canadian bacon slices

1. Cook the sweet potato in a pan of slightly salted boiling water for 15-20 minutes, or until soft when pierced with a fork, drain well, then mash and set aside.
2. Place the ground pork in a bowl, add the mashed potato, grated apple, and Cajun seasoning.
3. Grated 1 of the onions and add to the pork mixture with salt and pepper to taste and the chopped cilantro, mix together, then shape into 4-6 equal-size burgers, cover and let chill for 1 hour.
4. Preheat the barbecue.
5. Slice the remaining onions, heat 1 tablespoon of the oil in a skillet, add the onions and cook over low heat for 10-12 minutes, stirring until soft.
6. Remove the skillet from the heat and set aside.
7. Wrap each burger in 2 slices of bacon.
8. Cook the burgers over hot coals, brusing with the remaining oil for 4-5 minutes on each side, or until thoroughly cooked.
9. Alternatively, cook the burgers in a skillet.
10. Serve each burger with sautéed onions on top of some Hoppin' John rice "rice cooked with scallions, thyme, hot pepper sauce, black-eye peas, and ham".

BON APPÉÉÉÉÉÉTIT

Chicken and Bacon Burgers

 

                    Mixing some bacon into the ground chicken suffuses the burgers with extra flavor and ensures that they stay wonderfully succulent. Just go easy on the salt when you are seasoning the mixture.

Serves 4

• 12 oz/350 gr Canadian bacon slices, rind removed
• 1½ cups fresh ground chicken
• 6 shallots, chopped
• 2-4 garlic cloves, crushed
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh parsley
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1 tablespoon corn oil

1. Preheat the broiler to high.
2. Cook 8 oz/225 gr of the bacon under the hot broiler for 5-8 minutes, or until crisp, remove and let cool.
3. Place the broiled bacon in a food processor and add the ground chicken, shallots, and garlic.
4. Using the pulse button, chop finely, add the tomato paste, parsley, and salt and pepper and process for 1-2 minutes, or until blended.
5. Scrape onto a board and shape into 4 equal-size burgers, coat in the flour and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until thoroughly cooked through.
8. Meanwhile, preheat the broiler again and cook the remaining bacon for 5-8 minutes, or until crisp.
9. Arrange some salad greens on the bases of 4 toasted whole-wheat bap bases, top with the burgers and the bacon, and spoon over a little cranberry sauce.
10. Add the lid and serve with freshly cooked french fries.

BON APPÉÉÉÉÉTIT

Maple-Glazed Turkey Burgers

 

                    To give the meal an authentic taste of the American deep south, serve the burgers with corn fritters and sautéed banana. When cooking bananas toss in lemon juice to help preserve their color.

Serves 4

• 2 ears fresh corn with leaves intact
• 1 lb/450 gr fresh ground turkey
• 1 red bell pepper, seeded, peeled, and finely chopped
• 6 scallions, finely chopped
• 1 cup fresh white bread crumbs
• 2 tablespoons chopped fresh basil
• Salt and pepper
• 1 tablespoon corn oil
• 2 tablespoons maple syrup

1. Heat a grill pan until hot, then add the ears fresh corn and cook over medium-high heat for 8-10 minutes, turning every 2-3 minutes, or until the leaves are charred.
2. Remove from the grill pan, let cool, then strip off the leaves and silky threads, using a sharp knife, cut away the kernels and place in a bowl.
3. Add the ground turkey, red bell pepper, scallions, bread crumbs, basil, salt, and pepper to the corn kernels in the bowl.
4. Mix together, then shape into 4 equal-size burgers, cover and chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers, then pour 1 teaspoon maple syrup over each burger and cook over medium heat for 4 minutes on each side, or until the burgers are cooked through, pour over the remaining maple syrup.
7. Lightly toast 4 cheese-topped baps and cover the bases with sprigs of arugula and watercress.
8. Top with sliced tomato, the burgers, and corn relish, accompany with corn fritters and sautéed banana.
9. Serve.

BON APPÉÉÉÉÉÉÉÉÉTIT

Duck Burgers with Sweet Apple and Plum Relish

 

                    These delicious burgers are the perfect choice for an informal supper or lunch party. If you don't have a grinder, place the skinned duck breasts in a food processor and the the pulse button to chop.

Serves 4

• 2 Granny Smith or other eating apples
• 1 lb/450 gr fresh duck breast meat, fat removed and ground
• 1 tablespoon prepared Thai plum sauce
• 6 scallions, finely chopped
• 2 garlic cloves, crushed
• 1½ teaspoon dried crushed chilies
• 2 tablespoons dried cranberries
• Salt and pepper
• 1 tablespoon butter
• 2 teaspoons brown sugar

Sweet apple and plum relish

• ¾ cup prepared apple sauce
• 2 tablespoons prepared Thai plum sauce

1. Peel, core, and grated 1 of the apples and place in a large bowl with the ground duck, plum sauce, scallions, garlic, 1 teaspoon of the chillies, half the cranberries, and salt and pepper to taste.
2. Mix together, then shape into 4 equal-size burgers, cover and let chill for 1 hour.
3. Peel, core, and slice the remaining apple, melt the butter in a skillet.
4. Add the apple, sprinkle with the sugar, and cook for 3-4 minutes, or until slightly softened and lightly caramelized, remove the skillet from the heat.
5. To make the relish, heat the apple sauce, remaining chilies, cranberries, and the plum sauce for 3 minutes, stirring occasionally, keep warm until ready to serve with the burgers.
6. Preheat the broiler to medium-high.
7. Place the burgers on a foil-lined broiler rack and cook under the hot broiler for 4-5 minutes on each side or until cooked to personal preference.
8. Place some scallion and chili-flavored potato mash in the center of 4 warmed serving plates, top with the burgers, then the apple slices, and spoon over a little o the relish.

BON APPÉÉÉÉÉÉÉÉÉTIT