Butternut Squash with Cornmeal Burgers

 

                    A large root vegetable similar to celery, celeriac is ideal for these burgers since it gives an excellent flavor as well as adding texture. Firm up the burgers in the refrigerator before coating in the flour.

Serves 4-6

• 1 lb/450 gr butternut squash (8 oz/225 gr after peeling and seeding), cut into chunks
• Two-third cup water
• Generous ½ cup instant cornmeal
• 4 oz/115 gr celeriac, peeled and grated
• 6 scallions, chopped
• 1 cup pecans, chopped
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons fresh mixed herbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the butternut squash in a pan of boiling water for 15-20 minutes, or until tender.
2. Drain and finely chop or mash.
3. Place the water in a separate pan and bring to a boil, slowly pour in the cornmeal in a steady stream and cook over gentle heat, stirring, for 5 minutes, or until thick.
4. Remove the pan from the heat and stir in the butternut squash, celeriac, scallions, pecans, cheese, herbs, and salt and pepper to taste.
5. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for at least 1 hour and coat the burgers lightly in the flour.
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 cooked and piping hot.
8. Place a few watercress sprigs on the bases of 4-6 cheese-topped baps, top with the burgers, and sliced tomato.
9. Squeeze over some ketchup, add the lid and served with french fries and coleslaw.

BON APPÉÉÉÉÉTIT

Yam and Red Bell Pepper Burgers

 

                    In this recipe the burgers have a smooth texture, but if you prefer then to be chunkier, blend the mixture only briefly and do not peel the bell peppers.

Serves 4-6

• 8 oz/225 gr yam, peeled and cut into chunks
• Salt and pepper
• 14 oz/400 gr canned chickpeas, drained
• 2 red bell peppers, seeded and peeled
• 2-3 garlic cloves, crushed
• ½ cup pitted black olives
• 2 tablespoons sesame seeds
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the yam in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well and place in a food processor.
3. Add the chickpeas, red bell peppers, garlic, olives, sesame seeds, cilantro, and salt and pepper to the yam in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour, 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 cooked and piping hot.
7. Arrange some arugula leaves on the bases of 4-6 lightly toasted cheese-topped baps and add the burgers.
8. Spoon over some hummus and a little tomato salsa, add the lid and serve with a green salad and tortilla chips.

BON APPÉÉÉÉÉTIT

Poulet Chow Mein

 

Pour 4 portions

• 250 gr nouilles aux oeufs chinoises
• 30 ml huile de tournesol
• 280 gr blancs de poulet cuits, coupés en lanières
• 1 gousse d'ail, hachée
• 1 poivron rouge, épépiné et finement émincé
• 100 gr champignons shiitake, émincés
• 6 oignons verts, émincés
• 100 gr germes de soja
• 45 ml sauce de soja
• 15 ml huile de sésame

1. Briser les nouilles en morceaux, mettre dans une terrine et couvrir d'eau bouillante, laisser reposer.
2. Dans un wok, chauffer l'huile à feu moyen, ajouter le poulet, le poivron, les champignons, l'ail, les oignons verts et les germes de soja, et faire revenir 5 minutes.
3. Égoutter les nouilles, ajouter dans le wok et faire revenir 5 minutes.
4. Arroser de sauce de soja et d'huile de sésame, mélanger et chauffer le tout.
5. Transférer la préparation dans des bols et servir immédiatement.

BON APPÉÉÉÉÉÉÉTIT

Three-Bean Burgers with Green Mayo

 

                    If you are feeling adventurous, try using a hotter variety of fresh chili in the burgers, such as a small Scotch Bonnet, habanero, or even Thai chili. Remember to seed them before using.

Serves 4-6

• 10½ oz/300 gr canned cannellini beans, drained
• 10½ oz/300 gr canned black-eye peas, drained
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 1 fresh red chili, deseeded
• 4 shallots, cut into quarters
• 2 celery stalks, coarsely chopped
• 1 cup fresh whole-wheat bread crumbs
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

Green mayo

• 6 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley or mint
• 1 tablespoon chopped cucumber
• 3 scallions, finely chopped

1. Place the beans, chili, shallots, celery, bread crumbs, cilantro, and salt and pepper in a food processor and, using the pulse button, blend together.
2. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
3. Coat the burgers lightly in the flour.
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 cooked and piping hot.
6. Place the mayonnaise, parsley, cucumber, and scallions in a bowl and mix together.
7. Serve on few spinach leaves on the bases of 4-6 lightly toasted sesame seed baps with wedges of charred red and yellow bell peppers, add the burgers and spoon over a little Green Mayo and a little salsa.
8. Place the lid on top and serve with potato wedges.

BON APPÉÉÉÉÉÉTIT

The Ultimate Vegetarian Burger

 

                    This is a fantastic burger for vegetarians and nonvegetarians alike, full of flavor, texture, and healthy foods. You can, if you like, substitute the flageolets for black-eye peas or red kidney beans.

Serves 4-6

• Scant ½ cup brown rice
• Salt and pepper
• 14 oz/400 gr canned flageolets, drained
• Scant 1 cup unsalted cashews
• 3 garlic cloves
• 1 red onion, cut into wedges
• ½ cup corn kernels
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Drain and place in a food precessor.
3. Add the beans, cashews, garlic, onion, corn, tomato paste, oregano, and salt and pepper to the rice in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour.
5. Cover and let chill for1 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 cooked and piping hot.
8. Shred few romaine lettuce leaves and arrange on the bases of 4-6 lightly toasted whole-wheat baps.
9. Add the burgers, 1-2 tomato slices, and a slice of provolone cheese, flash broil 2 minutes, or until the cheese starts to melt.
10. Add the lid and serve with chutney.

BON APPÉÉÉTIT

Italian Steak Melt Burgers

 

                    Ring the changes and use mozzarella cheese, fontina, Bel Paese, or even Gorgonzola in this recipe. These delicious burgers are ideal served as a part of a barbecue party  or an informal supper dish.

Serves 4

• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• 1 small red bell pepper, seeded, peeled, and chopped
• One-tird cup pitted black olives, finely chopped
• Pepper
• 1 tablespoon tomato paste
• 2 large tomatoes, thickly sliced
• 3 oz/85 gr Gruyère cheese, sliced

1. Place the ground steak, onion, garlic, red bell pepper, olives, pepper, and tomato paste in a food processor and, using the pulse button, blend together.
2. Shape into 4 equal-size burgers, then cover and let chill for at least 30 minutes.
3. Preheat the broiler to medium-high.
4. Place the burgers on a foil-lined broiler rack and cook under the hot broiler for 3-5 minutes on each side or until cooked to personal preference.
5. Place a tomato slice on top of each burger, then place the cheese over the tomato.
6. Broil for an additional 2-3 minutes, or until the cheese starts to melt.
7. Place some radicchio and aragula leaves on the bases of 4 lightly toasted ciabatta rolls, drizzle with a little balsamic vinegar.
8. Place the burgers on top, sprinkle some Parmesan cheese shavings over them and place the lid in position.
9. Serve.

BN APPÉÉÉÉÉÉÉTIT

Porc Épicé du Sichuan

 

Pour 4 portions

• 280 gr viande de porc, coupée en fines lanières
• 15 ml huile d'arachide
• 15 ml sauce de haricots
• 15 ml haricots noirs fermentés, rincés et légèrement écrasés
• 5 ml pâte de haricots rouge (facultatif)
• 1 poivron vert, finement émincé
• 5 ml sucre
• 5 ml sauce de soja noire
• 1 pincée de poivre blanc

1. Porter une casserole d'eau à ébullition, ajouter le porc et couvrir.
2. Laisser mijoter 20 minutes en écumant la surface de temps en temps.
3. Laisser refroidir et couper en fines lamelles.
4. Dans un wok préchauffé ou une sauteuse, chauffer l'huile, ajouter la viande et faire revenir jusqu'à ce qu'elle rétrécisse.
5. Incorporer le reste des ingrédients et faire revenir 2 minutes.

BON APPÉÉÉÉÉÉTIT

Cheese and Apple Burgers

 

                    Savory cheese and sweet apple always seem to bring out the best in each other. Here they work their magic in a burger, adding melting texture and sharp flavor to the tender beef.

Serves 4-6

• 1 lb/450 gr best ground steak
• 1 onion, finely chopped
• 1-2 teaspoons whole-grain mustard, or to taste
• Pepper
• 2-3 teaspoons Worcestershire sauce
• 2 oz/55 gr Cheddar cheese, grated
• 2 Bramley apples
• 1 teaspoon butter, melted
• 2-3 teaspoons superfine sugar
• 2 oz/55 gr Gruyere cheese, thinly sliced

1. Place the ground steak in a large bowl, add the onion, mustard, pepper, Worcestershire sauce to taste, and the grated cheese.
2. Peel and core 1 of the apples, then grate and add to the bowl, mix together, then shape into 4-6 equal-size burgers.
3. Cover and let chill for 30 minutes.
4. Preheat the broiler to medium-high.
5. Peel and core the remaining apple whole, then cut into 4-6 thick slices, brush with melted butter and sprinkle with the sugar.
6. Place on a foil-lined broiler rack and cook under the hot broiler for 2-3 minutes on each side or until caramelized, set aside.
7. Cook the burgers under the hot broiler for 4-6 minutes on each side or until cooked to personal preference.
8. Top the burgers with the sliced cheese and broil until the cheese has melted.
9. Lightly toast 4-6 whole-wheat baps, top with some baby spinach leaves, and the burgers.
10. Place the apple slices on top, spoon over a little pickle and serve with a mixed salad.

BON APPÉÉÉÉÉTIT

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

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