Pear, Chicken, Camembert, and Watercress Burger with Sweet Fig Dressing
1 1/2 pounds ground chicken
Kosher salt and freshly ground pepper
1 tbsp light olive oil
8 slices camembert cheese, 1/2 inch thick
2 Anjou or Bosc pear thinly sliced
4 hotel Rolls, split and toasted
1-2 handfuls watercress
Sweet Fig Dressing:
1/3 cup sweet fig preserves
2 tbsp sour cream
1 tbsp fresh lemon juice
In a small bowl whisk together, preserves, lemon juice and sour cream. Refrigerate until ready to use.
Divide the meat into four equal portions. Form each portion into a 3/4 inch thick burger. Season each side with salt and pepper.
With grill on high, cook burgers using the olive oil to baste.
During the last minute of cooking, top each burger with 2 slices of cheese and one final basting.
Place burger on roll bottoms, top with sliced pear, watercress, and dressing.
Cover with roll top, and serve immediately.
Makes 4 servings
Calypso Jamaican Burgers with Grilled Pineapple and Mojito Hot Sauce
Jamaican Dressing:
Juice from 1/2 a lime
1/3 cup mayonnaise
2 tbsp prepared Jamaican Jerk Sauce
3/4 pound ground pork
3/4 pound good quality ground sausage
Zest from 1 lime
1-2 tbsp freshly snipped cilantro
1 tbsp Jamaican Jerk Sauce
Sea salt and freshly ground pepper
1-2 tbsp light olive oil
Sliced Pineapple
Mojito Hot sauce
4 kaiser rolls, split and toasted
Leaf lettuce
In a medium sized bowl, mix together pork, sausage, lime zest, jerk sauce,and cilantro.
Divide meat into four equal portions. Form each portion into 3/4 inch burgers.
Season each side with salt and pepper.
With the grill on high, cook burgers, basting with olive oil.
Place pineapple on grill, cook for 1-2 minutes until lightly cooked.
Place burger on roll bottoms, top with dressing, grilled pineapple, mojito sauce, cilantro and leaf lettuce.
Cover with roll top, and serve immediately.
Makes 4 servings
Smoked Mozzerella and Apple Wood Bacon Burger with a Smoky Raspberry Sauce
1 1/2 pounds 85/15 ground beef
Sea salt and freshly ground pepper
Olive oil
1 Purple onion
8 slices smoked mozzarella cheese, 1/8 – 1/4 inch thick
12 Slices Apple wood smoked bacon
Romaine lettuce or Butter lettuce
2 Beefsteak tomatoes
4 French Hamburger Rolls, sliced and toasted
Prepared Raspberry Pepper Sauce, such as Rothschild Farm brand
Balsamic Grilled Onions
Slice onions into thin rings.
Place rings on a sheet of aluminum foil, and drizzle with olive oil and a quality balsamic vinegar.
Toss with a little salt and pepper.
Close up foil making a packet, and place on heated grill.
Cook for about 8 minutes, or until semi-translucent; shaking foil packet frequently.
Cook apple wood bacon to desired crispness and set aside.
Divide ground beef into 4 equal potions. Form into burgers 3/4 inches thick. Season with salt and pepper.
With grill on high, baste burgers with olive oil and season with salt and fresh cracked pepper.
In the last minute, place sliced cheese on patty, allowing it to melt.
Place burger on French burger roll bottom, top with bacon, tomato slices, lettuce, balsamic grilled onions, and smoky raspberry pepper sauce.
Cover with roll top and serve immediately.
Add comment