Posts Tagged ‘burgers’

It’s National Hamburger Day! But instead of the usual beef burger, try something that’s often overlooked: lamb. Some people think the taste of lamb is too strong. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder. I mix one pound of ground lamb meat with one pound of ground grass-fed beef to cut the gaminess of the lamb. The flavor is just right.

These lamburgers are best when grilled over hardwood charcoal. But they’re just as tasty if you pan-sear them in a cast iron skillet and finish them in the oven.

 

 

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

 

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook them until translucent, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, breadcrumbs, egg, and salt and pepper.

In another bowl, combine the lamb with the beef. Then add the onion mix bowl to the meat and make sure all the ingredients are combined.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing.

 

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

 

 

 

I’m avoiding fast-food drive-thru’s for several reasons these days. For one thing, we’re all trying our best to limit contact with others during this pandemic. And for another, fast food is never a healthy option.

The Big Mac is one of my guilty pleasures. Created in 1965, it’s not-such-a-big Mac anymore, having shrunk quite a bit from its original size. That probably explains why they offered the Double Big Mac, containing a total of 4 patties, a few weeks ago.

Burger King made their attempt at recreating the Big Mac a few years ago, with little success.

 

 

I figured it was time for me to try my hand at it, the biggest challenge, of course: recreating the Special Sauce that goes on every Big Mac.

Some research on line brought me dozens of recipes, and after much trial and error, I came up with what I think is a pretty good copy of that famous sauce…good enough to make me forget about the drive-thru under those golden arches for a while.

 

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

When I first tried making this recipe at home, I realized I didn’t have any French dressing on hand. But I did have the ingredients to make it! So my first step was making French dressing. To keep a more neutral flavor, the recipe calls for vegetable oil, but I don’t use canola, corn, safflower, or any of those other highly processed vegetable oils. So I chose to use olive oil. (Avocado oil or grape seed oil would be other good choices.)

 

3/4 cups vegetable oil
1/2 cup ketchup
3/8 cup sugar
1/4 cup white vinegar
1/2 small onion, finely chopped
1/2 teaspoon lemon juice
1/2 teaspoon paprika

 

Combine all the ingredients in a blender and blend them until smooth. Keep the French dressing refrigerated.

 

 

We all know the jingle: “Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.”

The Big Mac has 2 very small beef patties, nasty American (or whatever it is) cheese, and 3 pieces of bread in that bun. It weighs in at 563 calories, which is a lot for a small sandwich.

Although bigger on the calories (740), my sandwich is a lot larger and healthier. My jingle would be: “Two quarter-pound (before cooking) 93% lean grass-fed beef patties, special sauce, locally sourced greens, cheddar cheese, pickles, onions on a toasted brioche bun.”

 

Now that’s a mouthful!

 

 

The final result: a delicious burger. It didn’t really taste like a Big Mac…but it satisfied the cravings…for now!

My buddy, Lee, and I had a discussion the other day about fresh versus frozen beef served at fast food restaurants.  What’s the big deal about fresh beef? Does it really make a difference?
Doing a little research, I found that the answer to that question is: yes and no.
Wendy’s claims their beef has always been fresh, since they first opened in 1969. Never one single frozen patty. Because the meat is fresh, it comes from local farms in North America and is delivered in refrigerated trucks to your local Wendy’s restaurant. They claim the flavor of fresh is better than the flavor of frozen.
They also go on to say that because their beef is fresh, it doesn’t come from “cheaper, far away places,” like Australia.
My experience with both Australian and New Zealand beef, shipped frozen, is that it is of very high quality. Where most American beef is fed corn, grains, antibiotics, and who knows what….beef from New Zealand and Australia is grass-fed.
Wendy’s claim that their beef was never frozen is really more of a marketing ploy to try to appeal to people who want to think they’re eating healthier food. The fact of the matter is, a properly frozen greasy burger is just as bad for you as a fresh one.
Giving in to Wendy’s ad campaign (and their taunting on Twitter),  McDonald’s brought in the fresh meat Quarter Pounder. (The rest of their burgers are still frozen.) Again, this really has nothing to do with good health. It’s strictly good marketing.
Personally, if my meat is going to be sitting around for more than 24 hours, I would rather keep it in a freezer, not a fridge, to reduce the possibility of contamination.

I like the taste of the Quarter Pounder Deluxe, though it isn’t a very big burger for the $7+ I paid for it.

The only negative of frozen beef can be the texture if it is not frozen properly. If you don’t place the meat in a freezer that’s cold enough, the beef doesn’t freeze quickly, and can form larger ice crystals that will change the texture of the flesh when the meat thaws.
If you’re not sure whether the quality of frozen beef is any good, simply ask your friendly neighborhood farmer…or hunter. My in-laws hunt deer and bear, and they process the entire animal, freezing the various cuts and putting them in a deep-freeze to enjoy later. I can tell you that when I’m allowed to share in the bounty, the frozen meat is absolutely delicious.
So my research tells me that fresh or frozen doesn’t matter. Go with quality, go with price…or go with what you think tastes better.
Whether you should go with meat or not…is another topic altogether. Plant-based burgers are all the rage, now that Burger King has introduced the Impossible Whopper.
But from a health standpoint, is it any better? Not really. Check the nutrition information below and you’ll see that most fast-food burgers are pretty similar when it comes to fat and calories. Even the plant-based ones aren’t healthier.

It tastes like a real burger…an overcooked, very dry real burger.

It all boils down to what your feelings are about eating meat. If factory farming makes you cringe (and it should), go with a plant-based burger. But remember this: If you’re going vegan because you don’t want to kill animals, many creatures, from ground birds to moles and voles, to rabbits to foxes, are killed by vegetable harvesting machinery. Unless you’re growing your own, or getting your veggies from a local farm that doesn’t use machinery, you’re substituting the life of one animal for another.

Burger King’s “real” Whopper.

As for fast-food flavor…my vote goes to McDonald’s Quarter Pounder Deluxe (not the plain one.) The beef patty is juicier because it’s thicker, so it doesn’t dry out like either Whopper. And it’s cooked to order. Both Whoppers are frozen patties that have liquid smoke added to simulate a grilled flavor, and have fake grill marks painted on them before cooking. The Dave’s Single from Wendy’s, the original fresh beef burger, is good, but small, like the Quarter Pounder, and greasier.

Dave’s Single from Wendy’s.

IMPOSSIBLE WHOPPER: (from Burger King‘s website)
Calories (Kcal): 630
Fat (g): 34
Cholesterol (mg): 10
Sodium (mg): 1080
Carbohydrates (g): 58
Fiber (g): 4
Sugar (g): 12
Protein (g): 25

Impossible Whopper: mayo, tomatoes and pickles keep it from being a dry brick.

REGULAR WHOPPER: (from Burger King‘s website)
Calories (Kcal): 660
Fat (g): 40
Saturated Fat (g): 12
Trans Fat (g): 1.5
Cholesterol (mg): 90
Sodium (mg): 980
Carbohydrates (g): 49
Fiber (g): 2
Sugar (g): 11
Protein (g): 28

The Whopper.

QUARTER POUNDER WITH CHEESE DELUXE: (from McDonald’s website)
Calories (Kcal): 650
Fat (g): 39
Saturated Fat (g): 15
Trans Fat (g): 1.5
Cholesterol (mg): 110
Sodium (mg): 1180
Carbohydrates (g): 44
Fiber (g): 3
Sugar (g): 11
Protein (g): 32

Quarter Pounder with Cheese Deluxe.

 

DAVE’S SINGLE: (from Wendy’s website)
Calories: 570
Fat (g): 34
Sat Fat (g): 13
Trans Fat (g): 1.5
Cholesterol (mg): 100
Sodium (mg): 1080
Carbohydrates (g): 38
Sugar (g): 8
Fiber (g): 2
Protein (g): 29

Dave’s Single was good, but quite greasy.

 

 

After tasting all these burgers, my choice is to go back to a humanely-raised grass-fed burger, but for that, I have to go to my own kitchen. I can’t get it through the window of my car.

 

Instead of opening a nasty can of Manwich or other similar product, the classic Sloppy Joe sandwich is easy enough to make from scratch.

My version takes on a Mexican twist (hence the name Sloppy José), using seasoned taco meat and a great barbecue sauce. Putting them together with a sprinkling of Mexican cheese on a bun with lettuce and tomato makes for one sloppy but delicious sandwich!

sloppy jose

 

For the barbecue sauce…

2 cups ketchup
3/4 cup water
6 tablespoons white vinegar
6 tablespoons apple cider vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

For the seasoned taco meat…

1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon crushed pepper flakes
1 teaspoon dried Mexican oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 Spanish onion, finely chopped
olive oil
2 lbs. grass-fed ground beef

 

Combine all the spice ingredients in a bowl.

Sauté the onions in a bit of olive oil until translucent. Add the beef and sauté until cooked, mixing in the spice mixture a little at a time until you’ve used it all.

 

For the sandwich…

Take some of the taco meat and place it in a small non-stick pan and heat on medium. Squirt in as much of the barbecue sauce as you like, mixing thoroughly. Sprinkle some grated Mexican cheese on top. (I like Cotija, which is like a Mexican feta, but a bag of mixed cheeses works great, too.) Mix thoroughly, letting it all melt together into one warm, gooey mess. Throw it on a bun. Add lettuce, tomato, avocado slices, whatever you like!

 

I love avocado, and using it in this chicken burger recipe gives each bite a creamy, fatty richness the chicken needs.  It’s a simple burger, with just a handful of ingredients, but it’s really full of flavor. And if you use my Awesomesauce on it (recipe below), it’s even better.

If you want to go lo-carb, you can skip the breadcrumbs (and the bun for that matter.) If you’re going gluten-free, simply use GF breadcrumbs and buns and you’re all set to go.

If you don’t like avocado, leave it out. There’s still plenty of flavor.

Wanna add cheese? Go for it.

The bacon is optional, but what burger isn’t better with bacon?

 

chicken2

1 lb. ground chicken
1/4 cup breadcrumbs
1 ripe avocado, sliced into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch granulated garlic
slices of bacon, cooked
Awesomesauce (recipe below)

chicken1

Combine the chicken, breadcrumbs, chopped avocado, salt and pepper, and garlic in a bowl and mix them thoroughly but carefully so that you don’t squash the cubes of avocado. I like to put the meat in the freezer for about 10 minutes to firm up a bit.

Form the meat into burger patties. It will be a bit sticky, but just make sure you get the avocado evenly distributed. (I find that using gloves and lightly spraying my hand with avocado oil helps me make the patties without sticking.) Chill the patties again in the freezer for about 10 minutes to firm them up some more before cooking.

Pre-heat the oven to 350 degrees.

Heat a little avocado oil (or bacon fat!) in an oven-proof pan, and place the burgers in it when it’s hot. Let the burgers sear on one side, then flip them. (Make sure they sear well, or they’ll fall apart when you try to flip them.) Place the pan in the oven to finish cooking. It’s chicken…so you don’t want to undercook your burgers!

When they’re ready to serve, place the patties on a bun and with a slice of or 2 of bacon and slather with my Awesomesauce:

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

 

When it comes to grilling, lamb is often overlooked. Some people think the taste of lamb is too gamey. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder, so give that a try.

These lamburgers are best when grilled over hardwood charcoal. But they’re just as tasty if you pan-sear them in a cast iron skillet and finish them in the oven.

I  mix one pound of ground lamb meat with one pound of ground grass-fed beef to cut the gaminess of the lamb. The flavor is just right.

 

 

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

 

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook them until translucent, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, breadcrumbs, egg, and salt and pepper.

In another bowl, combine the lamb with the beef. Then add the onion mix bowl to the meat and make sure all the ingredients are combined.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some lard or avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing.

 

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

 

 

 

Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently in the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I make 2 lbs. of burgers at a time, using grass-fed beef.

image

2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

image

 

When it comes to grilling, lamb is often overlooked. Some people think the taste of lamb is too gamey. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder, so give that a try. Even so, I like to mix 1 lb. of ground lamb with 1 lb. of ground beef (I like grass-fed beef.)

Don’t wait until summer to make these burgers! If you’re a hardy soul like me, you’re grilling in the dead of winter. But these burgers are just as tasty if you pan-sear them and finish them in the oven.

 

lamburger

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
4 tablespoons minced Spanish onion
2 1/2 teaspoons Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1 teaspoon salt
1/2 teaspoon black pepper

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook until browned, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, the lamb, beef, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, salt and pepper.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some lard or avocado oil in an oven-proof pan. Sear the burgers well on both sides, then place the pan in the oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing or tzaziki. Recipes for both are below.

 

My recipe for feta cheese dressing works really well with lamburgers. If you’re skipping the bun and serving the burger with a salad, you might want to try my tzaziki recipe.

Feta Cheese Dressing:
3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

Tzaziki:
1 pint plain yogurt
1/3 cup extra virgin olive oil
1 tablespoon white balsamic vinegar
1 teaspoon dill weed
1/2 teaspoon granulated garlic
1 English cucumber, peeled and grated
Salt

Combine all the ingredients, except the cucumber, in a bowl.

With the cuke: peel it, then finely grate it into a bowl. (If you’re using a regular cucumber and not an English cuke, scoop the seeds out of it before grating.) Add a pinch of salt and let it sit for a few minutes. Then scoop out the mashed cucumber with your hands and squeeze as much liquid out of it as you can. Add the cucumber to the bowl with the other ingredients. Mix well. Discard the cucumber liquid.

Cover and refrigerate the tzaziki. Again, if you can do it a day ahead, it’ll taste even better!

 

Yesterday was National Cheeseburger Day!

My inside-out burger is not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

Instead of dealing with a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently inside the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I cook these on the grill, but the cast-iron skillet method, described below, works really well,  too.

I make 2 lbs. of burgers at a time, using humanely-raised local grass-fed beef, from my friends at Simmons Organic Farm in Middletown, RI.  Support your local farmers when you can!

image

2 lbs. ground grass-fed beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties or larger. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

image

 

I love avocado, but I never thought of cooking with it until I saw this recipe. It was a very simple burger that had only a handful of ingredients, and so I thought: “Oh, I don’t need to write this down!” After I made the burger patties and put them in the fridge to chill, I took a look at the recipe on line and realized I forgot one of the ingredients! The original recipe called for a 1/2 cup of Panko breadcrumbs mixed in. My burger tastes fantastic without it…plus now it’s low-carb and gluten-free (as long as you skip the bun!).

chicken2

1 lb. ground chicken
1 ripe avocado, sliced into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch granulated garlic

chicken1

Combine the ingredients in a bowl and mix thoroughly but carefully so that you don’t squash the cubes of avocado. Form the meat into burger patties. It will be a bit sticky, but just make sure you get the avocado evenly distributed. Chill the patties in the freezer for about 10 minutes before cooking to firm them up.

Pre-heat the oven to 350 degrees.

Heat a little oil in an oven-proof pan, and place burgers in it when hot. Let the burgers sear on one side, then flip them. Place the pan in the oven to finish cooking.

Serve with a slice of bacon and my Awesomesauce:

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.