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.

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Turkey and Tarragon Burgers

 

                    What a healthy combination of ingredients there is in these burgers. Turkey and tarragon contribute fine, distinctive flavors, while the robust bulgur wheat is there for its nutty taste and coarse texture.

Serves 4

• One third cup bulgur wheat
• Salt and pepper
• 1 lb/450 gr fresh ground turkey
• 1 tablespoon grated orange rind
• 1 red onion, finely chopped
• 1 yellow bell pepper, seeded, peeled and finely chopped
• ¼ cup toasted slivered almonds
• 1 tablespoon chopped fresh tarragon
• 1-2 tablespoons corn oil

1. Cook the bulgur wheat in a pan slightly salted boiling water for 10-15 minutes, or according to the package instructions.
2. Drain the bulgur wheat and place in a bowl with the ground turkey, orange rind, onion, yellow bell pepper, almonds, tarragon, and salt and pepper.
3. Mix together, then shape into 4 equal-size burgers, cover and let chill for 1 hour.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until thoroughly cooked through and drain well on paper towels.
6. Place a few lettuce leaves on 4 plates.
7. Cut 2 large baked potatoes in half and place one half on each plate, top with the burgers.
8. Spoon over a little red tomato relish or onion marmelade and serve.

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Bacon-Wrapped Chicken Burgers

 

                    You can alter the flavor and texture of these luscious burgers by replacing the pine nuts with slivered almonds or unsalted cashews. If using whole nuts, chop them first and, if liked, toast lightly.

Serves 4

• 1 lb/450 gr fresh ground chicken
• 1 onion, grated
• 2 garlic cloves, crushed
• ½ cup pine nuts, toasted
• 2 oz/55 gr Gruyère cheese, grated
• 2 tablespoons fresh snipped chives
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 8 lean Canadian bacon slices
• 1-2 tablespoons corn oil

1. Place the ground chicken, onion, garlic, pine nuts, cheese, chives, and salt and pepper to taste in a food processor.
2. Using the pulse button, blend the mixture together using short sharp bursts.
3. Scrape out onto a board and shape into 4 equal-size burgers, coat in the flour, then cover and let chill 1 hour.
4. Wrap each burger with 2 bacon slices, securing in place with a wooden toothpick.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until thoroughly cooked through.
7. Arrange some shredded iceberg lettuce and thinly sliced red onion on the bases of 4 ciabatta rolls.
8. Top with a burger and a spoonful of mayonnaise, finish with a few snipped fresh chives.
9. Place on the lids and serve.

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Mexican Turkey Burgers

 

                    There are many varieties of fresh chilies available. If you are in doubt as to the chili's heat, then start with the milder chilies, such as jalapeno, and gradually move onto the hotter ones.

Serves 4

• 1 lb/450 gr fresh ground turkey
• 7 oz/200 gr canned refried beans
• 2-4 garlic cloves, crushed
• 1-2 fresh jalapeno chilies, seeded and finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 1 tablespoon corn oil

1. Place the ground turkey in a bowl and break up any large lumps.
2. Beat the refried beans until smooth, then add to the turkey in the bowl.
3. Add the garlic, chilies, tomato paste, cilantro, salt and pepper and mix together.
4. Shape into 4 equal-size burgers, then cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side, or until thoroughly cooked.
7. Place some shredded spinach on the base of 4 toasted cheese-topped baps, top with the burgers, then spoon over some salsa and guacamole.
8. Place the lid in position and serve with tortilla chips.

BON APPÉÉÉÉÉÉTIT

The Ultimate Chicken Burger

 

                    These deliciously tender, thin pieces of breaded chicken, served in a classic sesame bun with ketchup or mayonnaise, will go down very well with all the chicken and burger enthusiasts you know.

Serves 4

• 4 large chicken breast fillets, skinned
• 1 large egg white
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 1 cup fresh white bread crumbs
• 2 tablespoons corn oil
• 2 beefsteak tomatoes, sliced

1. Place the chicken breasts between 2 sheets of non-stick parchment paper and flatten slightly using a meat mallet or a rolling pin.
2. Beat the egg white and cornstarch together, then brush over the chicken, cover and let chill for 30 minutes, then coat in the flour.
3. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 6-8 minutes on each side, or until thoroughly cooked.
6. Add the tomato slices for the last 1-2 minutes of the cooking time to heat through.
7. Place some shredded romaine lettuce on the base of 4 toasted sesame seed baps, top with the burger, then the sliced tomatoes.
8. Spoon over a little tomato ketchup or mayonnaise and place the lid in position.

BON APPÉÉÉÉÉÉTIT

Fish Burgers

                    These burgers have a wonderful subtle smoky flavor due to the addition of smoked haddock. If you prefer, other smoked fish, such as cod or mackerel, would also work well.

Serves 4

• 5 oz/140 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 8 oz/225 gr cod fillet, skinned
• 8 oz/225 gr smoked haddock, skinned
• 1 tablespoon grated lemon rind
• 1 tablespoon chopped fresh parsley
• 1-2 tablespoons all-purpose flour
• 1 egg, beaten
• 1½ cups fresh white bread crumbs
• 2 tablespoons corn oil

1. Cook the potatoes in a pan of lightly salted boiling water for 15-20 minutes, or until tender, drain well and mash.
2. Chop the fish into small pieces, then place in a food processor with the mashed potatoes, lemon rind, parsley, and salt and pepper to taste.
3. Using the pulse button, blend together.
4. Shape into 4 equal-size burgers and coat in flour, cover and let chill for 30 minutes.
5. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs and let chill for an additional 30 minutes.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 4-5 minutes on each side or until golden and cooked through.
8. Place a few lettuce leaves on the bases of 4 lightly toasted whole-wheat baps, top with a burger, and a squeeze of tomato ketchup.
9. Add the lid and serve.

BON APPÉÉÉÉÉTIT

Fresh Tuna Burgers with Mango Salsa

 

                    Fresh tuna, chili, and mango are united in a totally modern burger. Tuna is best eaten slightly pink as it can be rather dry if overcooked. It is also important that the burgers are piping hot before serving.

Serves 4-6

• 8 oz/225 gr sweet potatoes, peeled and cut into chunks
• Salt
• 1 lb/450 gr fresh tuna steaks
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, grated
• 1 fresh jalapeno chili, seeded and finely chopped
• 2 tablespoons prepared mango chutney
• 1 tablespoon corn oil

Mango salsa

• 1 large ripe mango, peeled and seeded
• 2 ripe tomatoes, finely chopped
• 1 fresh red jalapeno chili, seeded and finely chopped
• 1½-inch/4-cm piece cucumber, finely diced
• 1 tablespoon chopped fresh cilantro
• 1-2 teaspoons honey

1. Cook the sweet potatoes in a pan of slightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and place in a food processor, cut the tuna into chunks and add to the potatoes.
3. Add the scallions, zucchini, chili, and mango chutney to the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
5. Meanwhile make the salsa, slice the mango flesh, reserving 8 good slices for serving.
6. Finely chopped the remainder, then mix with the tomatoes, chili, cucumber, cilantro, and honey.
7. Mix well, then spoon into a small bowl, cover and let stand for 30 minutes to allow the flavors to develop.
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 piping hot.
10. Place some salad greens on 4-6 halved wedges of cornbread, top slices of reserved mango, then the burger.
11. Spoon over a little salsa and serve with the other half of bread.

BON APPÉÉÉÉÉÉÉÉÉTIT