BLT Burgers

 

                    What could be better for fans of the BLT than a BLT burger? The asparagus and avocado dip adds that extra taste dimension. When making dips or salsas, prepare them at least 30 minutes before using.

Serves 4-6

• 8 oz/225 gr Canadian bacon slices
• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• Salt and pepper
• 1-2 tablespoons corn oil

Dip

• 6 oz/175 gr baby asparagus spears
• 1 small ripe avocado, peeled, pitted, and finely chopped
• 1 tablespoon lemon juice
• 2 firm tomatoes, peeled, seeded, and finely chopped
• Two-third cup sour cream
• Salt and pepper

1. Remove any rind and fat from the bacon slices and chop finely.
2. Place bacon, ground steak, onion, garlic, and salt and pepper in a large bowl and mix well.
3. Shape into 4-6 equal-size burgers, then cover and let chill for 30 minutes.
4. Trim the asparagus and cook in a pan of lightly salted boiling water for 5 minutes, then drain and plunge into cold water.
5. When cold, drain and finely chop half the spears into a bowl, sprinkle the lemon juice over the avocado and stir in the avocado, tomatoes, and sour cream.
6. Add salt and pepper to taste, cover, and let chill until required.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked to personal preference.
9. Arrange lettuce greens over the bases of 4-6 toasted baps, add the burgers, the reserved asparagus, and some tomato slices.
10. Place a spoonful of dip on top, add the lid, and serve with french fries and the remaining dip.

BON APPÉÉÉÉÉÉÉÉTIT

Sauté de Noix de Saint-Jacques "Cuisine chinoise"

 

Pour 4 portions

• 450 gr noix de Saint-Jacques
• 30 ml huile de sésame
• 15 ml coriandre fraiche hachée
• 15 ml persil plat frais haché
• Nouilles de riz, en accompagnement

Sauce

• 30 ml jus de citron
• 30 ml sauce de soja
• 15 ml miel
• 15 ml gingembre frais haché
• 15 ml sauce de poisson
• 1 gousse d'ail, hachée

1. Mettre dans une terrine le jus de citron, la sauce de soja, le miel, le gingembre, la sauce de poisson et l'ail, mélanger jusqu'a ce que le miel soit dissous et incorporer les noix de Saint-Jacques.
2. Chauffer un wok ou une poêle 3 minutes, ajouter l'huile et chauffer 30 secondes.
3. Ajouter les noix de Saint-Jacques avec leur sauce, la coriandre et le persil, cuire 3 minutes sans cesser de remuer "un peu moins si les noix de Saint-Jacques sont petites", et servir immédiatement accompagné de nouilles de riz.

BON APPÉÉÉÉTIT

Chili Burgers with Cilantro and Scallions

 

Serves 4

• 7 oz/200 gr canned red kidney beans, drained and rinsed
• 1 lb/450 gr best ground steak
• 1-2 red chilies, such as jalapeno, seeded and chopped, or to taste
• 2-4 garlic cloves, crushed
• 6 scallions, chopped
• 1 tablespoon chopped fresh cilantro
• Salt and pepper

Salsa

• 3 ripe tomatoes, peeled and finely chopped
• 1 small ripe avocado, peeled, pitted, and mashed
• 4 scallions, finely chopped
• 1 fresh red jalapeno chili, seeded and finely chopped
• 1 tablespoon chopped fresh cilantro

1. Place the kidney beans in a food processor and blend for 1 minute.
2. Add the ground steak, chilies, garlic, scallions, cilantro, and salt and pepper to the food processor and blend for an additional 2 minutes.
3. Shape into 4 equal-size burgers, then cover and let chill for 30 minutes.
4. Meanwhile, make the salsa, mix the tomatoes, avocado, scallions, chili, and cilantro together.
5. Place in a small bowl, cover, and let stand for at least 30 minutes to allow the flavors to develop.
6. Heat a nonstick skillet until hot.
7. When hot, add the burgers and cook over medium heat for 3-5 minutes on each side, until golden or until cooked to personal preference.
8. Heat 4 corn tortilla shells according to the package instructions, fill with shredded lettuce and grated carrot and then the burgers.
9. Top with the salsa and sour cream.

BON APPÉÉÉÉÉÉÉTIT

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