Thursday, February 2, 2006-SOUTH LYON HERALD
By KAREN MILTNER
with tongs, until nicely
browned on both sides and
cooked through, three to four
minutes per side. Add the
French bread pieces, cut
sides down, to the grill when
you turn the patties.
Do not overcook
the burgers.
Serve the
burgers on
French
bread,
topped with
spinach
leaves and chutney, if
desired.
Makes four servings.
Source: “The Barbecue
Bible,” Steven Raichlen
(Workman, $19.95).
GANNETT NEWS SERVICE
Are you bored with
your burgers? Perhaps
other health concerns
are begging you to get
the beef out.
As wonderful as
the stuff is, ground
beef isn’t the be-all, end-all in burger
wizardry. Impress your friends this
Super Bowl Sunday with fabulous
beefless burgers that will earn big points
and cheers.
Here are five no-beef patties featuring
a variety of proteins and toppings.
Each can be grilled but is adapted here
for winter preparation in the broiler or
skillet.
DANISH PORK BURGERS
1 pound ground pork
1 red onion, finely diced
16 saltines, crumbled
one-half cup whole milk
2 eggs, lightly beaten
1 teaspoon kosher salt
one-half teaspoon freshly ground black
pepper
vegetable oil for cooking
Dijon mustard for serving
Combine the pork, onion, saltines,
milk, eggs, salt and pepper in a large
bowl. Use a spoon or your hands to mix
together.
Lightly brush a large, nonstick skillet
with vegetable oil and place over medium-high heat. Divide the pork mixture
into eight equal portions and drop from a
spoon into the hot pan, spacing evenly
apart (you might have to do this in batches, or use two skillets). The mixture will
spread out and form small patties as it
cooks. Cook each patty, turning once, for
four to five minutes per side, until golden
brown.
Serve the burgers piping hot with a dollop of Dijon mustard. Makes four servings.
Source: Bill Niman and Janet
Fletcher’s
“The
Niman
Ranch
Cookbook” (Ten Speed Press, $35).
CALIFORNIA BLACK BEAN BURGERS
The cornmeal gives these vegetarian
burgers a nice, crispy coating.
1 can (15 ounces) black beans,
undrained
1 can (4.5 ounces) chopped green
chilies, undrained
1 cup plain dry bread crumbs
1 teaspoon chili powder
1 large egg, beaten
one-fourth cup yellow cornmeal
2 tablespoons vegetable oil
6 hamburger buns, toasted
2
tablespoons mayonnaise or salad
dressing
1 and onefourth
cup
shredded lettuce
3 tablespoons
thick-andchunky salsa
Place
beans in a
food processor
or blender. Cover
and process until
slightly mashed;
remove
from
food
processor to
medium
bowl. Stir
chilies, bread
crumbs, chili
powder and egg
into beans. Shape
mixture into six patties, each about one-half inch
thick. Coat each patty with cornmeal.
In a 10-inch skillet, heat oil over medium heat. Cook patties in oil five to 10
minutes, turning once, until crisp and
thoroughly cooked.
Spread bottom half of buns with mayonnaise. Top with lettuce, patties, salsa
and tops of buns. Makes six sandwiches.
Source: “Betty Crocker Cookbook
Bridal Edition” by Betty Crocker editors
(Wiley Hardcover, $29.95).
SALMON BURGERS
While this recipe calls for fresh
salmon, you can also use red snapper or
halibut. The texture is similar to a fish
mousse. Serve with mango chutney.
1 and one-fourth pounds skinless fresh
salmon fillets, cut into 1-inch chunks
3 large egg whites, lightly beaten
1 tablespoon soy sauce
1 teaspoon coarse (kosher or sea) salt,
Where’s the beef? It’s outta here. Keep your crew cheering Super
Bowl Sunday with no-beef burgers.
$ 00
2 OFF
LAMB AND FETA PATTIES
WITH PEPPER RELISH
or more to taste
one-fourth teaspoon freshly ground
black pepper, or more to taste
one-fourth teaspoon cayenne pepper,
or more to taste
2 tablespoons chopped scallions, both
white and green parts
2 tablespoons chopped fresh dill
3 to 4 tablespoons fresh bread crumbs
2 tablespoons olive oil
1 loaf French bread (about 16 inches
long), cut in half lengthwise, then each
half cut crosswise into four equal pieces
12 fresh spinach leaves, rinsed and patted dry
Run your fingers over the salmon fillets, feeling for bones, then use needlenose pliers or tweezers to remove any you
may find. Transfer salmon to a food
processor and process, in short bursts,
just until finely chopped. Do not overprocess; you don’t want a puree. Still processing in short bursts, work in the egg
whites, fish sauce, salt, pepper and
cayenne. Add the scallions, dill and
enough bread crumbs to bind the mixture
together (start with 3 tablespoons). To
test the mixture for seasoning, saute a
small amount in a nonstick skillet until
cooked through, then taste, adding salt or
pepper to the remaining mixture as needed. It should be highly seasoned.
Divide mixture into four equal portions. Lightly wet your hands with cold
water and form each portion into a patty
3 and one-half inches across and about
one-half inch thick. Place the patties on a
generously oiled plate, cover and refrigerate for at least 30 minutes and up to six
hours.
Preheat the grill to high.
When ready to cook, brush the tops of
the patties generously with oil. Oil the
grill grate, then arrange the patties, oiled
side down, on the hot grate. Grill, turning
The relish can be made in
advance (up to three days) and
refrigerated.
For the relish:
3/4 cup cider vinegar
one-fourth cup sugar
2/3 cup water
2 orange or red bell peppers, cored,
seeded and cut into one-half inch
pieces
one-third cup golden raisins
1 Golden Delicious apple,
peeled, cored and cut into onehalf inch cubes
1 teaspoon mustard seeds
one-eighth
teaspoon
cayenne
one-half teaspoon salt
For patties:
1 slice firm white sandwich bread,
torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1 and one-fourth pound ground lamb
1 large egg, beaten
one-fourth pound feta, crumbled (scant
1 cup)
three-fourths teaspoon salt
one-fourth teaspoon freshly ground
black pepper
Make the relish: Combine vinegar and
sugar in a 2-quart heavy, nonreactive
saucepan and bring to a boil, stirring until
sugar is dissolved. Boil, uncovered, for 1
minute. Add remaining ingredients and
simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes. Remove from heat.
Make patties while relish is simmering:
Preheat broiler. Pulse bread, scallion, garlic and mint in a food processor until finely chopped. Transfer to a medium bowl
and add lamb, egg, feta, salt and pepper.
Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into four (4 and
one-half inch-wide) patties about onehalf inch thick.
Oil rack of a broiler pan and broil patties 5 inches from heat, turning once,
until browned but still slightly pink in
center, about 8 minutes total. Serve with
relish.
Makes four servings.
Source: “The Gourmet Cookbook”
edited by Ruth Reichl (Houghton Mifflin,
$40).
TURKEY BURGERS WITH APPLES,
ONIONS AND SAGE
Serve these burgers on good crusty
buns, along with onion marmalade with
sherry vinegar (recipe follows). The patties can be made up to four hours ahead.
2 slices (about 2 ounces) white sand-
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wich bread, torn into 1-inch pieces
3 tablespoons low-fat (2 percent) milk
2 teaspoons unsalted butter
one-half cup finely chopped onions
kosher salt
one-half medium apple, finely chopped
(one-third cup)
1 and one-fourth teaspoons minced
fresh sage or scant one-half teaspoon
dried sage
1 teaspoon fresh lemon juice
1 pound ground turkey
one-half teaspoon freshly ground black
pepper
1 teaspoon extra-virgin olive oil
In a small bowl, soak the bread in the
milk to soften, for about five minutes.
In a small nonstick skillet, melt 1 teaspoon butter over low heat. Add the
onions, sprinkle lightly with salt and toss
to coat. Cover and cook until the onions
have released some juices, about five
minutes.
Uncover, increase heat to moderate and
cook, tossing occasionally, until the liquid has evaporated and the onions are
golden brown, 10 to 12 minutes. Add the
remaining 1 teaspoon butter, the apple
and sage and cook, stirring frequently,
until the apple is soft, about four minutes.
Sprinkle with the lemon juice and remove
from the heat.
In a medium bowl, combine the turkey,
soaked bread, apple mixture, one-half
teaspoon salt and pepper, tossing well
with your hands. Wet your hands and
shape the mixture into four three-fourths
inch patties. (Do not make any thicker
than this because the outside will dry out
before the center is cooked.) Place the
patties on a baking sheet, cover, and
refrigerate until ready to cook.
Preheat the broiler. Brush the broiler
rack lightly with oil and arrange the burgers on it; brush the tops of the burgers
lightly with oil. Broil four inches from
the heat for five minutes. Flip them, brush
the tops lightly with oil and broil until the
juices run clear when pierced with a
knife, about seven minutes longer. Serve
at once.
Makes four servings.
For the onion marmalade with sherry
vinegar:
1 and one-fourth pounds Vidalia,
Bermuda or other sweet onion
2 teaspoons unsalted butter
one-half teaspoon kosher salt
one-half teaspoon sugar
1 tablespoon sherry vinegar, preferably
aged
1 teaspoon balsamic vinegar
freshly ground black pepper
Peel the onions and slice lengthwise in
half. Using a vegetable slicer or a thin
sharp knife, cut them lengthwise into
one-eighth inch slices. (You should have
about six cups.)
In a large nonstick skillet, melt the butter over moderately low heat. Add the
onions and sprinkle with the salt, tossing
well.
Cover and cook until the onions have
released some liquid, about 13 minutes.
Uncover and continue to cook slowly,
stirring occasionally, until the liquid has
evaporated, about 10 minutes.
Sprinkle the onions with the sugar and
continue cooking, stirring frequently,
until golden brown and caramelized,
about 10 minutes longer. Increase the
heat slightly, add the sherry and balsamic
vinegars, and stir to dissolve the juices
that have caramelized on the bottom of
the pan.
Cook for about three minutes longer,
until it is the consistency of a thick marmalade. Season with pepper and additional salt if needed. Serve warm or cold.
Makes about 1 cup.
Source: Sally Schneider’s “A New Way
to Cook” (Artisan, $24.95).
$ 00
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