Better Burgers


Millions of grills across America will be fired up this summer for the annual consumption of grilled meat.  This year, instead of opting for lame processed hot dogs and saturated fat-laden hamburgers, mix it up a bit with some of these recipes.  Not only are these recipes much healthier, but they offer a bit more variety to that boring grilled chop meat you always serve.

Lamb Burgers with Indian Spices and Yogurt Sauce

Ingredients

  • 1  pound  boneless lamb shoulder, trimmed and cut into 1-inch pieces
  • 2  tablespoons  olive oil, divided
  • 3/4  cup  finely chopped onion
  • 1/4  cup  finely chopped shallots
  • 2  tablespoons  minced garlic, divided
  • 3/4  teaspoon  ground cumin
  • 3/4  teaspoon  ground coriander
  • 1/4  teaspoon  ground cardamom
  • 1/4  teaspoon  ground mustard
  • 1/4  teaspoon  ground turmeric
  • 1/8  teaspoon  ground red pepper
  • Dash of grated whole nutmeg
  • 2  tablespoons  finely chopped fresh mint, divided
  • 3/4  teaspoon  kosher salt, divided
  • 2  red bell peppers
  • 1/2  cup  2% low-fat Greek-style plain yogurt
  • 1  tablespoon  fresh lemon juice
  • 1/4  teaspoon  freshly ground black pepper, divided
  • Cooking spray
  • 4  (1 1/2-ounce) hamburger buns, toasted
  • 2  cups  torn radicchio

Preparation

1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.

2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.

3. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.

4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

5. Preheat broiler.

6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half.

7. Preheat grill to medium-high heat.

8. Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.

9. Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.

Turkey Burgers with Roasted Eggplant

Ingredients

  • 1  (8-ounce) eggplant
  • Cooking spray
  • 2  tablespoons  finely chopped fresh parsley, divided
  • 4  teaspoons  olive oil, divided
  • 1  teaspoon  fresh lemon juice
  • 1  garlic clove, minced
  • 3/4  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  pound  turkey tenderloins, cut into 1-inch pieces
  • 1  teaspoon  less-sodium soy sauce
  • 1/4  teaspoon  Marmite
  • 4  (1 1/2-ounce) hamburger buns, toasted
  • 4  Bibb lettuce leaves
  • 4  (1/4-inch-thick) tomato slices

Preparation

1. Preheat oven to 400°.

2. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

3. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding.

4. Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, and Marmite in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

5. Preheat grill to medium-high heat.

6. Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.)

Salmon Burgers

Ingredients

  • 1  pound  skinless center-cut salmon fillets, cut into 1-inch pieces, divided
  • 2  tablespoons  Dijon mustard, divided
  • 2  teaspoons  grated lemon rind
  • 2  tablespoons  minced fresh tarragon
  • 1  tablespoon  finely chopped shallots (about 1 small)
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  tablespoon  honey
  • 1  cup  arugula leaves
  • 1/2  cup  thinly sliced red onion
  • 1  teaspoon  fresh lemon juice
  • 1  teaspoon  extra-virgin olive oil
  • Cooking spray
  • 4  (1 1/2-ounce) hamburger buns, toasted

Preparation

1. Place 1/4 pound salmon, 1 tablespoon mustard, and rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover and chill until ready to grill.

2. Preheat grill to medium heat.

3. Combine the remaining 1 tablespoon mustard and honey in a small bowl, and set aside.

4. Combine arugula, onion, juice, and oil in a medium bowl. Set aside.

5. Lightly coat both sides of burgers with cooking spray. Place patties on a grill rack; grill 2 minutes. Carefully turn patties, and grill for an additional 1 minute or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.

Poblano Burgers with Pickled Red Onions and Chipotle Cream

Ingredients

  • 2  poblano chiles
  • 1  tablespoon  1% low-fat milk
  • 1  (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces
  • 3  tablespoons  minced fresh cilantro, divided
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  ground coriander
  • 1/2  teaspoon  paprika
  • 1/2  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  pound  ground sirloin
  • 1/2  cup  light sour cream
  • 1  tablespoon  minced shallots
  • 1  teaspoon  fresh lime juice
  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • Cooking spray
  • 4  (1 1/2-ounce) hamburger buns, toasted
  • 1/4  cup  Pickled Red Onions

Preparation

1. Preheat broiler.

2. Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles, and discard the seeds and membranes. Finely chop.

3. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

4. Preheat grill to medium-high heat.

5. Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.

6. Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear. Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon Pickled Red Onions.

Recipes Via CookingLight.com

Advertisements

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: