Authors: Kate McMillan
Burger Night (8 page)
CARROT-FARRO BURGERS WITH CURRY AIOLI
FABULOUS FARRO
Farro, a versatile grain, adds flavor and texture to this vegetarian burger. Serve these delicious patties on soft buns or use lettuce leaves as a light and crunchy alternative. The curry aioli is also tasty served as a dip for steamed artichokes or asparagus in the spring and with boiled potatoes in the fall.
WHAT YOU NEED
½
cup (3
½
oz/105 g) farro
2 carrots, grated
1 clove garlic, minced
1 green onion, white and green parts, chopped
½
teaspoon ground cumin
½
teaspoon ground turmeric
2 large eggs, lightly beaten
½
cup (2
½
oz/75 g) almond flour
Kosher salt and freshly ground pepper
2 teaspoons olive oil
4 soft buns, split
4 Bibb lettuce leaves
1 ripe tomato, thinly sliced
4 thin slices red onion
In a saucepan over high heat, combine the farro and 2 cups (16 fl oz/500 ml) water. Bring to a boil, then reduce the heat to low. Let simmer until the farro is tender but still has a bit of crunch, 15–18 minutes. Drain the farro and let cool completely.
In a large bowl, stir together the cooled farro, the carrots, garlic, green onion, cumin, and turmeric. Add the eggs and almond flour and season generously with salt and pepper. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Warm the olive oil in a nonstick frying pan over medium-high heat. Add the burgers and cook, turning once with a flat spatula, until golden brown and warmed through, about 5 minutes per side.
Spread the aioli on the cut sides of the buns. Top with a lettuce leaf. Set the burgers on the lettuce and top with the tomato and onion slices. Close the burgers and serve right away.
SERVES 4
ARTICHOKE-SPINACH BURGERS WITH TOMATO-FETA TOPPING
FLAVOR POWER
The roasted tomatoes are ready in no time and add sweetness and depth of flavor to these Mediterranean-style burgers. In a pinch, raw tomatoes work just fine, too. Substitute a few sundried tomatoes if fresh tomatoes aren’t in season. For the best results, use artichoke bottoms instead of hearts as the leaves make it more challenging to bind the burgers.
WHAT YOU NEED
3 cups (3 oz/90 g) loosely packed baby spinach
1 can (14 oz/440 g) artichoke bottoms, rinsed and drained
½
cup (3
½
oz/105 g) canned butter beans
1 clove garlic
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon lemon zest
Kosher salt and freshly ground pepper
Lemon juice for tossing
4 poppy seed or sesame buns, split
TOMATO-FETA TOPPING
2 cups (12 oz/375 g) cherry tomatoes, halved
1 tablespoon olive oil
½
cup (2
½
oz/75 g) crumbled feta cheese
Bring a saucepan of water to a boil over high heat. Add 2 cups (2 oz/60 g) of the spinach and let cook just until wilted, about 30 seconds. Drain the spinach and lay flat on paper towels to cool completely. Set aside.
Combine half of the artichoke bottoms, the butter beans, and garlic in a food processor or blender. Process to a smooth purée and transfer to a bowl. Chop the remaining artichoke bottoms into small dice and add to the bowl. When the cooked spinach is cool, wrap it in a few dry paper towels and wring out the excess moisture then chop it and add it to the bowl along with 1 tablespoon of the olive oil, the cumin, and lemon zest. Season with salt and pepper and stir to combine. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
To make the topping, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and pile the tomatoes on top. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the tomatoes in a single layer and roast in the upper third of the oven until they just start to release their juice, about 8 minutes. Remove from the oven and set the broiler to high. Top the tomatoes with the feta and broil until the feta begins to melt and turns slightly golden brown, about 3 minutes.
Warm the remaining 2 teaspoons olive oil in a nonstick frying pan over medium-high heat. Add the burgers and cook, turning once with a flat spatula, until golden brown and warmed through, 5–6 minutes per side.
Toss the remaining spinach with some lemon juice and divide among the bottom buns. Set the burgers on the buns and top generously with the tomato-feta topping. Close the burgers and serve right away.
SERVES 4
MUSHROOM-LENTIL BURGERS WITH GRUYÈRE & ARUGULA
MEATY MUSHROOMS
Cremini mushrooms, which are actually baby portobellos, have a deep, woodsy flavor. Here, the mushrooms are processed along with lentils to a smooth consistency to help bind the burgers. Melted Gruyère, creamy dijonnaise, and peppery greens are perfect toppers to this hearty meal.
WHAT YOU NEED
2 tablespoons plus 2 teaspoons olive oil
¾
lb (375 g) cremini or brown mushrooms, sliced
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1 cup (7 oz/220 g) cooked brown lentils
½
cup (2 oz/60 g) dried fine bread crumbs
1 large egg
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
4 thin slices Gruyère cheese
4 poppy seed buns, split
Dijonnaise (recipe below)
1 cup (1 oz/30 g) loosely packed arugula
Warm 2 tablespoons of the olive oil in a frying pan over medium-high heat. Add the mushrooms and season with salt and pepper. Sauté, stirring often, just until soft but still holding their shape, about 5 minutes. Stir in the garlic and cook just until the garlic is soft, about 1 minute. Transfer the mushrooms to a food processor along with the lentils and pulse until uniformly finely chopped, using a spatula to scrape down the sides of the bowl as needed. Transfer the mixture to a bowl and add the bread crumbs, egg, mustard, and thyme. Season with salt and pepper and stir to combine. Form into 4 burger patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Warm the remaining 2 teaspoons olive oil in a clean nonstick frying pan over medium heat. Add the burgers and cook, turning once with a flat spatula, until golden brown and warmed through, 8–10 minutes per side. During the last 2 minutes of cooking, top the burgers with cheese.
Spread the cut sides of the buns with dijonnaise. Set the burgers on the buns and top with the arugula. Close the burgers and serve right away.
SERVES 4
DIJONNAISE
To make the dijonnaise, stir together 3 tablespoons Dijon mustard and ½ cup (4 fl oz/125 ml) mayonnaise. The dijonnaise will keep in the refrigerator in an airtight container for up to 1 week.
FALAFEL BURGERS WITH TAHINI-CILANTRO SAUCE
MAKE IT A SALAD
These burgers are delicate and best cooked in a frying pan rather than on the grill. Keeping the patties small will also ensure success when flipping them. You can make this recipe into a burger bowl by serving the patties over a bed of romaine lettuce or even couscous, dressed with the tahini-cilantro sauce. The sauce is also delicious served with grilled meats and fish or as a salad dressing.
WHAT YOU NEED
1 can (15 oz/500 g) garbanzo beans, rinsed and drained
¼
cup (1
½
oz/45 g) finely diced red onion
¼
cup (
⅓
oz/10 g) loosely packed fresh flat-leaf parsley leaves
3 tablespoons dried fine bread crumbs
2 cloves garlic
1 large egg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
2 teaspoons olive oil
2 pitas, halved
4 romaine lettuce leaves, chopped
2 ripe plum (Roma) tomatoes, chopped
Tahini-Cilantro Sauce (recipe below)
Combine the garbanzo beans, red onion, parsley, bread crumbs, garlic, egg, cumin, coriander, and salt in a food processor or blender. Pulse until the mixture is mostly smooth, using a spatula to scrape down the sides of the bowl as needed. Form the mixture into 8 small patties. Set aside.
Warm the olive oil in a nonstick frying pan over medium-high heat. Add the falafel burgers and cook, turning once with a flat spatula, until golden brown and cooked through, about 3 minutes per side.
Place 2 falafel burgers into each half pita pocket and fill with lettuce, tomatoes, and a generous helping of the tahini-cilantro sauce. Serve right away.
SERVES 4
TAHINI-CILANTRO SAUCE
To make the sauce, whisk together ¾ cup (6 oz/185 g) whole-milk yogurt, 2 tablespoons tahini, 2 tablespoons chopped fresh cilantro, 2 teaspoons fresh lemon juice, ½ teaspoon ground cumin, and ½ teaspoon salt until thoroughly combined. Set aside at room temperature until ready to serve or make up to 3 days in advance and store in the refrigerator in an airtight container.
SWEET CORN & RED PEPPER FRITTER BURGERS
HEALTHY SLIDERS
Fresh or frozen corn kernels are equally good in these hearty and flavorful burgers, making them a great year-round option. The recipe yields about 14 sliders, so plan on serving 2–4 per person. These are great served with
Sweet Potato Fries (see recipe)
.
WHAT YOU NEED
1
½
cups (9 oz/280 g) fresh or thawed frozen corn kernels
½
cup (2
½
oz/75 g) finely chopped red bell pepper
½
cup (4 fl oz/125 ml) whole milk
2 green onions, white and tender green parts only, sliced
1 large egg, lightly beaten
6 tablespoons (2 oz/60 g) all-purpose flour
2 tablespoons finely ground yellow cornmeal
1 teaspoon baking powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons butter
14 slider buns, split
Jalapeño-Lime Aioli (see recipe)
2 cups (2 oz/60 g) arugula
In a bowl, combine the corn, bell pepper, milk, green onions, and egg. In another bowl, whisk together the flour, cornmeal, baking powder, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Add to the bowl with the corn and stir to combine.
Preheat the oven to 200°F (95°C). Melt 1 tablespoon of the butter in a nonstick frying pan over medium-high heat. Working in 2 batches, scoop 1½ tablespoon-sized mounds of batter into the pan and cook, turning once, until golden brown and cooked through, 2–3 minutes per side. Add the remaining 1 tablespoon butter to the pan between batches. Transfer the cooked fritters to a baking sheet and keep warm in the oven.
Spread the cut sides of the buns with the aioli. Set the fritters on the buns and top with the arugula. Close the fritters and serve right away.
SERVES 4–6
