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

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.

BON APPÉÉÉÉÉÉÉÉÉÉTIT

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.

BON APPÉÉÉÉÉÉÉÉÉTIT

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

Crispy Salmon Burgers with Pine Nuts

 

                    Fresh salmon, spinach, and pine nuts create a very colorful burger. Be sure to squeeze as much water as possible out of the fresh spinach, otherwise the burgers may be rather soggy.

Serves 4-6

• 10 oz/300 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 1 lb/450 gr fresh salmon fillet, skinned
• 4 cups fresh spinach leaves
• ½ cup pine nuts, roasted
• 2 tablespoons finely grated lemon rind
• 1 tablespoon chopped fresh parsley
• 2 tablespoons whole-wheat flour
• 1 cup sour cream
• 1½-inch/4-cm piece cucumber, peeled and finely chopped
• 2 tablespoons corn oil

1. Cook the potatoes in a pan lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and set aside.
3. Cut the salmon into chunks.
4. Reserve a few spinach leaves for serving, than blanch the remainder in a pan of boiling water for 2 minutes, drain, squeezing out any excess moisture, than chop.
5. Place the spinach in a food processor with the salmon, potatoes, pine nuts, 1 tablespoon of the lemon rind, parsley, and salt and pepper and, using the pulse button, blend together.
6. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Mix the sour cream, remaining lemon rind, and cucumber together in a bowl, then cover and let chill until required.
9. Heat a heavy-bottom skillet and add oil.
10. When hot, add the burgers and cook for 4-6 minutes on each side or until piping hot.
11. Place the reserved spinach leaves on 4-6 whole-wheat baps, top with the burgers, then spoon over a little of the sour cream mixture and place the lid in position.
12. Serve.

BON APPÉÉÉÉÉÉÉÉÉTIT

Thai Crab Burgers with Bean Sprouts

 

                    These are really delicious treat and have a spicy Asian flavor. Canned crabmeat is fine, but if you are able to use fresh crabmeat the results will be even more special.

Serves 4

• 1½ tablespoons corn oil
• 1 fresh red chili, seeded and finely chopped
• 1-inch/2.5 cm piece fresh gingerroot, grated
• 2 lemon grass stalks, outer leaves removed and finely chopped
• 12 oz/350 gr canned white crabmeat, drained and flaked
• 8 oz/225 gr cooked shelled shrimp, thawed if frozen and squeezed dry
• 2½ cups cooked Thai rice
• 1 tablespoon chopped fresh cilantro
• ¾ cup bean sprouts
• 6 scallions, finely chopped
• 1 tablespoon soy sauce
• 1-2 tablespoons whole-wheat flour

1. Heat a wok or skillet and when hot add 2 teaspoons of the oil, the chili, ginger, and lemon grass and stir-fry over medium-high heat for 1 minute.
2. Remove the wok from the heat and let cool.
3. Place the chili mixture, crabmeat, shrimp, rice, chopped cilantro, bean sprouts, scallions, and soy sauce in food processor and, using the pulse button, blend together.
4. Shape into 4 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom, non-stick skillet and add the remaining oil.
6. When hot, add the burgers and cook over medium heat for 3-4 minutes on each side or until piping hot.
7. Place some shredded napa cabbage and fresh beansprouts on the base of 4 toasted sesame seed baps, top with the burgers, and drizzle over some sweet chili sauce, place the lid in position and serve.

BON APPÉÉÉÉÉÉÉÉTIT

Provencal Cod Burgers

 

                    Perked up with basil and fresh Parmesan, and served with a garlicky mayonnaise, these cod burgers are fantastically tasty. The cornmeal that holds all the ingredients together is very easy to prepare.

Serves 4-6

• 1¼ cups water
• 1½ cups instant cornmeal
• 1 lb/450 gr cod fillet, skinned
• 1 tablespoon chopped fresh basil
• 2 oz/55 gr Parmesan cheese, freshly grated
• Salt and pepper
• 2 tablespoons all-purpose flour
• 1-2 tablespoons olive oil

Aioli

• 4 garlic cloves, crushed
• 2 egg yolks
• 2 teaspoons lemon juice
• 1¼ cups olive oil

1. Place the water in a large pan and bring to a boil.
2. Slowly pour in the cornmeal in a steady stream and cook over gentle heat, stirring constantly, for 5 minutes, or until thick, let cool for about 10 minutes.
3. Place the cornmeal, fish, basil, cheese, and salt and pepper in a food processor and, using the pulse button, blend together.
4. Shape into 4-6 burgers, then coat in the flour, cover and let chill for 1 hour.
5. Meanwhile, make the aioli.
6. Place the garlic and egg yolks in a food processor and blend for 1 minute, add the lemon juice and blend again.
7. With the motor running, slowly pour in the oil until a thick mayonnaise is formed, add salt and pepper to taste and, if too thick, add a little extra lemon juice.
8. Heat a heavy-bottom skillet and add 1 tablespoon of the oil.
9. When hot, add the burgers and cook over medium heat for 4-5 minutes on each side or until cooked through, adding extra oil if necessary.
10. Split 4-6 thick wedges of focaccia and arrange fresh spinach leaves and a burger on top.
11. Spoon over a little Aioli and serve.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

Smokey Trout Burgers with Pesto Relish

 

                    Smoked fish and bacon may seem a strange combination, but they work really well together here, especially when teamed with the fresh and fragrant pesto relish.

Serves 4

• 8 oz/225 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 12 oz/350 gr smoked trout fillets, flaked
• 2 teaspoons creamed horseradish
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, coarsely grated
• 2 tablespoons whole-wheat flour
• 8 lean Canadian bacon slices
• 2 tablespoons corn oil

Pesto Relish

• 3 tablespoons fresh basil
• ¼ cup pine nuts, toasted
• 3 garlic cloves
• Two-third cup olive oil
• 1½ oz/40 gr Parmesan cheese, freshly grated
• 1½-inch/4 cm piece cucumber, peeled and finely diced
• 4 scallions, finely chopped
• 2 plum tomatoes, finely diced

1. Cook the potatoes in a pan of lightly salted water for 15-20 minutes, or until cooked.
2. Drain, mash, and place in a large bowl.
3. Add the trout, horseradish, scallions, zucchini, and salt and pepper to taste and mix together.
4. Shape into 4 equal-size burgers, let chill for 1 hour, then coat in the flour and wrap each in 2 slices of bacon.
5. Meanwhile, prepare the relish.
6. Place the basil, pine nuts and garlic in a food processor and blend for 1 minute.
7. With motor running, gradually pour in the oil and continue to blend until all the oil has been incorporated.
8. Scrape into a bowl and stir in the cheese, cucumber, scallions and tomatoes, spoon into a serving bowl.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 3-4 minuteson each side until golden and piping hot.
11. Place on the bases of 4 ciabatta rolls with sald greens and charred red bell pepper wedges and a little pesto relish.

BON APPÉÉÉÉÉÉÉÉTIT

Sausage-Stuffed Mushrooms

                     This recipe makes a delicious hot appetizer that's always the hit of the party. You can't go wrong with a classic stuffed mushroom.

12-15 servings

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter, divided
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• ¼ teaspoon dried basil
• Salt and pepper to taste
• 4 ounces bulk Italian sausage 
• 1 tablespoon chopped fresh parsley
• 2 tablespoons dry bread crumbs
• 2 tablespoons grated parmesan cheese

1. Remove stems from the mushrooms.
2. Chop stems finely and set mushroom caps aside.
3. Place stems in paper towels and squeeze to remove any liquid.
4. In a large skillet, heat 1½ tablespoons butter and cook stems and onion until tender.
5. Add the lemon juice, basil, salt and pepper and cook until almost all the liquid has evaporated, cool.
6. In a large bowl, combine the mushroom mixture, sausage and parsley.
7. Stuff reserved mushroom caps, combine crumbs and cheese and sprinkle over tops.
8. Dot each mushroom with the remaining butter.
9. Place in a greased baking pan and bake at 400F for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.
10. Serve hot.

BON APPÉÉÉÉÉTIT