The Southern Burger

Ingredients:

For the burgers
4 burger buns
4 ground beef patties (~1/3 lb each)
Worcestershire
Salt
Pepper
1/2 cup Pimento cheese
Lettuce

For the fried green tomatoes:
2-3 green tomatoes, sliced ~1/3-inch thick
2 Tbsp flour
2 Tbsp cornmeal
Salt
Pepper
Olive or vegetable oil, for frying

Directions:

Heat your grill to high.

To make the tomatoes, heat a non stick pan sprayed with oil over medium high heat.

Add flour, cornmeal, a pinch of salt and pepper to a ziptop bag and shake to mix well.  Add tomato slices and shake to coat.

Fry tomato slices in batches until golden brown on each side. (Add additional oil between batches.)  Remove to a paper towel-lined plate until ready to assemble burgers.

Each side of the hamburger patties should get a dash of Worcestershire and a pinch of salt and pepper.  Cook the patties to desired doneness.

Before removing them from the grill, top each with ~2 Tbsp of pimento cheese and let cook 1 minute more to melt the cheese.

To assemble the burger, top the bottom bun with the cooked burger, fried green tomato slices, lettuce, and any condiments of choice.

Portobello, Mushroom and Avocado Burger

Ingredients:

4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2 inch slices
3 tbsp olive oil
3/4 tsp salt, divided
1/2 teaspoon ground black pepper, divided
1 avocado, sliced
2 tbsp low-fat yogurt
1/2 tsp minced garlic
4 hamburger buns, lightly toasted
4 roasted red peppers, from a jar

Directions:

Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.

In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.

Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.

Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms. 

Top with remaining sliced avocado. Cover with tops of buns.

Fajita Burger

 

Ingredients:

1 pound lean ground beef

3/4 cup chopped fresh cilantro, divided

1/2 cup finely chopped red onion

1/4 cup chopped scallions

2 teaspoons minced garlic

1 tablespoon chili powder, preferably New Mexican

1 teaspoon ground cumin

1/2 teaspoon dried oregano, preferably Mexican

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1/3 cup reduced-fat mayonnaise

1 tablespoon lime juice

1 tablespoon chopped chipotle chile in adobo  (see Ingredient Note)

1/2 cup shredded monterey jack cheese

4 French rolls, preferably whole-wheat, split and toasted

2 roasted Anaheim or poblano peppers  (see Tip)

1 cup shredded green cabbage

4 slices tomato

4 thin slices   red onion

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Directions: Preheat grill to medium-high. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. Peel the roasted peppers, halve lengthwise and remove the seeds. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Club Burger Sliders with Avocado-Ranch Dressing

Ingredients:

Olive oil or vegetable oil, for drizzling
6 slices center-cut bacon, chopped
2 pounds ground turkey or ground turkey breast
1 small onion
1 tablespoon hot sauce (eyeball it)
2 tablespoons poultry seasoning (a couple of generous palmfuls)
Salt and pepper
1 avocado
1 cup sour cream
Juice of 1 lemon
1 clove garlic, grated or finely chopped
A small handful of fresh chives, finely chopped
A small handful of fresh dill, finely chopped
A small handful of flat-leaf parsley, finely chopped
16 slices good-quality white or whole wheat bread OR english muffins
Bibb or butter lettuce leaves, for serving
2 plum or vine-ripened tomatoes, thinly sliced

Directions:

Preheat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then chop.

While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3 to 4 tablespoons onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form 8 slider patties, about 2 1/2 to 3 inches wide. Drizzle with oil to coat lightly. Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.

While the sliders cook, preheat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce.

Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.