Issue Date: June 26, 2005
Not your average burger
Sass up your cookout with spicy turkey, shrimp and lamb.
Several Septembers ago, I judged the Build a Better Burger contest in California's Napa Valley. The top prize of $50,000 went to the best beef burger, but there was -- and still is -- a $10,000 prize for the best "alternative burger."
Event chairman and cookbook author James McNair defines an alternative burger as one made from "any food product that can be ground, formed into a patty, cooked on a grill and served on or between a bakery product."
If you give enthusiastic cooks that much freedom, you're bound to get some creative concoctions. McNair recalls a Black Forest Burger with whipped cream, cherries and a chocolate-flavored bun as one of the more unusual submissions.
With McNair's definition in mind, I decided to create a few alternative burgers of my own, choosing three very different grinds (turkey, shrimp and lamb) with very different styles (Indian-, Thai- and Greek-inspired flavorings).
If these three burger ideas aren't enough for you, check out McNair's "Build a Better Burger" (Ten Speed Press, $17.95). It's a winning collection of burger recipes from contestants and judges over the competition's 15-year history. And that Black Forest Burger, by the way, is not among them.
Have your own favorite recipe? You have until Aug. 26 to enter the 2005 contest. Go to buildabetterburger.com.
Contributing Editor Pam Anderson is the author of three cookbooks, including "CookSmart" (Houghton Mifflin, $28).
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Indian Turkey Burgers With Lime, Cucumbers & Chutney
4 large unpeeled garlic cloves
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground coriander
1/2 tsp. plus 1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 1/4 pounds ground turkey
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
2 Tbs. minced fresh ginger
1 jalapeño pepper, seeded and minced
1/2 large cucumber, sliced thin
1 Tb. fresh lime juice
1/4 cup Major Grey Chutney
4 4-inch pita breads
Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeño; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
For gas grill: About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 5 minutes per side for medium-well.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.
Serves 4.
Per serving: 331 calories, 28g protein, 21g carbohydrates, 14g fat (4g saturated), 71mg cholesterol, 2g fiber, 600mg sodium
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Greek Lamb-Feta Burgers With Cucumber Sauce
4 large unpeeled garlic cloves, plus 1 clove, minced
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
3/4 cup sour cream
1 Tb. minced fresh mint leaves
1 tsp. red or rice wine vinegar
4 large, thin red onion slices
4 large, thin tomato slices
4 4-inch pita breads
Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
For gas grill: About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 4 to 5 minutes per side for medium-well.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
Serves 4.
Per serving: 561 calories, 33g protein, 33g carbohydrates, 32g fat (16g saturated), 128mg cholesterol, 2g fiber, 528mg sodium
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Thai Shrimp Burgers
1 1/2 pounds large shrimp, peeled
2 large garlic cloves, minced
2 Tbs. minced fresh ginger
1 jalapeño pepper, seeded and minced
1/4 cup plus 2 Tbs. minced cilantro
3 green onions (1 reserved), thinly sliced
1/4 cup plus 1/4 cup Thai peanut sauce
1/4 cup dry bread crumbs
1/2 tsp. salt
2 Tbs. fresh lime juice
2 Tbs. vegetable oil
2 cups slaw mix
4 4-inch pita breads
In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeño, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
For gas grill: About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, until opaque, about 3 1/2 to 4 minutes per side.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.
Serves 4.
Per serving: 449 calories, 36g protein, 41g carbohydrates, 15g fat (2g saturated), 210mg cholesterol, 2g fiber, 1,222mg sodium
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