# classics
burgers for all
They’re easy to customize and hard to resist. And whether
you’re a die-hard beef-eater, a vegetarian, a grilling newbie,
a barbecue veteran, or a global gourmet, there’s a delicious
burger here with your name on it. So fire up the grill and turn
up the music. Summer’s here, and it’s burger time.
EANDHFRED
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL; PROP STYLING: KATE PARISIAN
“I grind the
pork with a
stand-mixer
attachment,
and push
the apples,
pepper, and
onion through
the grinder
along with the
pork. Chilling
the patties
is superimportant.
Don’t skip it,
or they will
fall apart.”
FOODY
“I didn’t
have cider, so
I used apple
juice instead.
I also used a
tablespoon of
fresh ginger
instead of
ground and
added a
teaspoon of
minced garlic.
Everyone liked
it (even the son
who dislikes
onions and bell
peppers).”
MOMOFA
LITTLEFOODIE
“Great recipe!
We topped our
burgers with
chopped cilantro,
grated baby
carrots, sliced
onions, and a
bit of sriracha.
I’ll be making
this again!”
Asian Pork Burgers (recipe on page 52)
jun/jul/aug 2016 51
# classics
Asian Pork Burgers
28 REVIEWS
armagazine.com/asian-pork-burgers
prep 15 min
cook 15 min
ready 1 hr
serves 8
(includes chilling)
| |
submitted by:
NORM WALKER
2 pounds ground pork
1small apple, peeled, cored, and
chopped (2/3 cup)
1/2 red onion, chopped (1/2 cup)
1/2green or red bell pepper, chopped
(1/2 cup)
1/4 cup teriyaki sauce
1/4 cup apple cider
1 teaspoon ground ginger
1/2 cup plain dried bread crumbs
1 teaspoon black pepper
Caprese Burgers
60 REVIEWS
prep 15 min
cook 15 min
ready 30 min
serves 8
|
submitted by:
SARAH STEPHAN
1 teaspoon low-sodium soy sauce
8sesame seed buns, split and
toasted
4 teaspoons mayonnaise
1 teaspoon sriracha (optional)
1/2cup shredded cabbage
1. Put pork, apple, onion, bell pepper,
teriyaki sauce, apple cider, ginger, bread
crumbs, black pepper, and soy sauce in a
bowl and mix together with your hands.
Divide into 8 equal portions and pat
into 4-inch patties (1/2 inch thick). Chill,
covered, at least 30 minutes and up to
armagazine.com/caprese-burgers
4(7-ounce) tomatoes, each cut
into 4 thick slices
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
1/4teaspoon salt
3/4 teaspoon black pepper
22/3 pounds ground beef (90% lean)
2 tablespoons tomato paste
1/2cup chopped fresh basil, plus
16 to 24 whole leaves for garnish
1/2 cup grated parmesan
2 cloves garlic, minced
8ounces fresh mozzarella cheese,
sliced into 8 rounds
8hamburger buns, split [From our
kitchen: We took a reviewer’s tip and
used toasted ciabatta buns instead.
They taste great and hold up to these
burgers even better. Juicy burger +
wimpy bun = big problem!]
1. Arrange tomato slices in a single layer
on a platter. Whisk together vinegar, oil,
salt, and 1/4 teaspoon pepper in a small
bowl. Pour over tomato slices. Let stand
15 minutes to 1 hour.
2. Meanwhile, preheat an outdoor grill
to medium-high heat (375°F to 450°F).
Put beef, tomato paste, chopped
basil, parmesan, garlic, and
4 hours. [From our kitchen: Chilling before
grilling helps soft patties hold together
better on the grill.]
2. Preheat an outdoor grill to mediumhigh heat (375°F to 450°F) and oil grate.
3. Grill patties until cooked through and
a thermometer inserted in center of each
patty registers 160°F, 4 to 5 minutes per
side. Serve on buns with mayonnaise,
sriracha (if using), and cabbage.
PER SERVING: 499 CAL; 22.8g FAT (6.5g SAT);
28.3g PRO; 43g CARB; 2.2g FIBER; 797mg
SODIUM; 78mg CHOL
remaining 1/2 teaspoon pepper in a large
bowl and mix together with your hands.
Divide into 8 equal portions and pat into
31/2-inch patties (3/4 inch thick). [From our
kitchen: Press the center of each patty
lightly with your fingers to form a cupped
indentation. This helps burgers cook more
evenly and avoid puffing up like meatballs
on the grill. Patties can be made 4 hours
ahead and chilled, covered.]
3. Oil grate and grill patties, covered,
6 minutes per side. Top each with a slice
of mozzarella, then continue grilling,
covered, until cheese melts and a
thermometer inserted in center of each
patty registers 160°F, 1 to 2 minutes more.
4. Serve on buns with marinated tomato
slices and whole basil leaves.
PER SERVING: 554 CAL; 28.8g FAT (10.4g SAT);
42g PRO; 28.4g CARB; 2.2g FIBER; 599mg
SODIUM; 121mg CHOL
52
jun/jul/aug 2016
LISA WESTON
DEELI
“I live in an
apartment and
don’t have a
grill, so
I cooked these
in a pan and
they came out
perfect!”
“I used several
reviewersuggested
substitutions:
prepared
pesto instead
of fresh basil,
parmesan,
and garlic;
and minced
sun-dried
tomatoes
in lieu of
tomato paste.
Delizioso!”
# classics
337 REVIEWS
prep 30 min
cook 15 min
ready 45 min
serves 8
| |
submitted by:
FOODIEGEEK
Spinach and Feta
Turkey Burgers
armagazine.com/spinach-and-fetaturkey-burgers
[From our kitchen: A drier mixture helps
keep these from sticking to the grill, so we
made a few changes, including trading out
eggs for bread crumbs and sandwiching
the cheese inside each patty.]
1(10-ounce) package frozen
chopped spinach, thawed and
squeezed dry
2 pounds ground turkey (93% lean)
2 cloves garlic, minced
21/2 tablespoons olive oil
1/3cup Italian seasoned dried bread
crumbs
1/2 teaspoon black pepper
8 ounces feta cheese, crumbled
8thin whole-wheat or multi-grain
sandwich rounds, split and toasted
4 teaspoons mayonnaise
1/2 English cucumber, thinly sliced
8 thin slices red onion
1. Preheat an outdoor grill to medium
heat (325°F to 375°F).
2. Meanwhile, put spinach, turkey, garlic,
oil, bread crumbs, and pepper in a bowl
and mix together with your hands. [From
our kitchen: Wash but don’t dry your
hands before shaping the patties; water
helps keep the mixture from sticking to
you.] Divide into 16 equal portions and pat
into 4-inch rounds (1/4 inch thick). Spoon
2 tablespoons feta onto center of
8 rounds; top with remaining rounds.
Pinch edges together and gently press
into 41/2-inch patties (1 inch thick).
[From our kitchen: Patties can be shaped
4 hours ahead and chilled, covered.]
3. Oil grate. Grill patties, turning once,
until no longer pink and juices run
clear, about 5 minutes per side. Serve
on sandwich rounds with mayonnaise,
cucumber, and onion.
PER SERVING: 433 CAL; 22.6g FAT (7.6g SAT);
32g PRO; 29.2g CARB; 5.6g FIBER; 650mg
SODIUM; 110mg CHOL
A BRIEF
BURGER
HISTORY
It’s impossible to say who
truly created the world’s first
hamburger. But here’s what
we do know about the roots
and rise of this American fave.
1700s: Locally raised beef becomes a
point of pride in Hamburg, Germany.
It’s commonly chopped with garlic
and onion, seasoned with salt and
pepper, molded into patties, grilled
or fried, and served without buns or
bread. Considered a delicacy, the dish
becomes known as “Hamburg steak.”
1800s: Hamburg steaks begin
appearing on menus at German
immigrant–run restaurants in
America. Sometimes, ground lamb
or pork is mixed in with the beef.
Mid-1800s: To make the dish more
convenient and portable for workers,
food carts near U.S. factories begin
serving what they commonly refer
to as the “Hamburg sandwich”—a
Hamburg steak tucked between two
bread slices.
1876: A popular German restaurant at
Philadelphia’s Centennial Exposition
serves Hamburg steaks (sans bread),
exposing the dish to thousands of
customers daily.
BULLFROG27O
“So easy—and
both my sons
love this. I
added extra
garlic and
chopped
sun-dried
tomatoes.
I would give it
six stars if
I could! Tip:
Lean patties like
these do not
really shrink, so
pat them out the
size you want.”
1921: Billy Ingram and Walter
Anderson open White Castle in
Wichita, Kansas, which quickly
expands to become the first large
American fast-food chain featuring
“hamburgers,” as Hamburg
sandwiches on buns are now known.
1940s: The McDonald brothers start a
barbecue and burger drive-in in San
Bernardino, California, paving the way
for the restaurant chain that today
boasts “over 100 billion hamburgers
sold.” The legendary In-N-Out Burger
also gets its start in California,
opening the state’s first hamburger
drive-through in Baldwin Park in 1948.
2005: Burgers go luxe when Las
Vegas restaurant Fleur serves a
$5,000 burger made of Wagyu beef
and foie gras, topped with truffles,
and served with a 1995 Chateau
Petrus Bordeaux.
Today: “Burgers” can refer to patties of
CARRIEH82
“I added
Worcestershire
as another
reviewer
suggested.
Yum :o)”
all sorts (pork, beef, chicken, seafood,
veggie) on a bun, and regional variations
abound. At McDonald’s in India, the
popular McAloo Tikki Burger is made
with spicy fried potatoes and peas.
Timeline by writer and food sleuth
Tori Avey. Find more of her delicious
discoveries at ToriAvey.com
jun/jul/aug 2016 55
# classics
Veggie Burgers
163 REVIEWS
prep 25 min
cook 20 min
ready 1 hr, 45 min
(includes chilling)
serves 6
| |
submitted by:
KOOLBRICK
“I’ve made this
many times,
and everyone
loves the oats
in it (rather
than the beans
you find in most
veggie burgers).
I make extra
patties, wrap
each individually
in plastic, and
store in a ziptop plastic bag
in the freezer.”
JEN PARMER
armagazine.com/veggie-burgers
4 tablespoons olive oil
1 medium onion, grated (1/2 cup)
4 cloves garlic, crushed
4 carrots, shredded (11/3 cups)
1small summer squash, shredded
(1 cup)
1 small zucchini, shredded (1 cup)
2 eggs, beaten
2tablespoons low-sodium soy sauce
6tablespoons almond butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese
2cups rolled oats (not quick-cooking)
1/2 cup all-purpose flour
6 pretzel buns, split and toasted
6 leaves butter lettuce
1/2cup sautéed mushrooms (optional)
6 thin red onion slices (optional)
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 25 min
cook 5 min
ready 1 hr
(includes chilling)
serves 8
| |
submitted by:
RUTHE
Fresh Salmon Burgers
with Lemon-Yogurt Sauce
armagazine.com/fresh-salmon-burgers
For Patties
21/2pounds salmon fillet, skin and pin
bones removed
2 eggs, beaten
2/3 cup finely chopped parsley
1/4 cup finely chopped green onions
2 tablespoons fresh lemon juice
1/2 cup plain dried bread crumbs
1tablespoon seafood seasoning
(such as Old Bay)
1/2 teaspoon salt
1/2 teaspoon black pepper
For Sauce
1/2 cup plain yogurt
2 tablespoons light mayonnaise
2tablespoons finely chopped parsley
2tablespoons finely chopped
green onion
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
For Buns
2 tablespoons olive oil
8 brioche buns, split and toasted
2 cups fresh arugula
Make Patties:
1. Chop salmon into 1/8- to 1/4-inch pieces.
[From our kitchen: Resist the urge to do
this with your food processor. The secret
to juicy (not pasty!) salmon burgers is to
chop the salmon coarsely with a knife.]
Transfer to a bowl with remaining patty
ingredients and mix together with your
hands. Divide into 8 equal portions and
pat into 31/2-inch patties (1/2 inch thick).
Chill, covered, at least 30 minutes or
up to 4 hours.
Make Sauce:
2. Stir together all sauce ingredients
in a small bowl. [From our kitchen:
Sauce can be made 4 hours ahead and
chilled, covered.]
Grill Burgers:
3. Preheat an outdoor grill to medium
heat (325°F to 375°F).
4. Brush patties with oil. Oil grate. Grill
patties, turning carefully, until cooked
through and a thermometer inserted in
center of each patty registers 160°F, 2 to
3 minutes per side. Serve on buns with
sauce and arugula.
PER SERVING: 460 CAL; 19g FAT (3.6g SAT);
37g PRO; 34g CARB; 2.8g FIBER; 839mg
SODIUM; 156mg CHOL
1. Heat 2 tablespoons oil in a large
skillet over medium heat. Cook onion
and garlic, stirring frequently, until
lightly browned, about 5 minutes. Add
carrots, squash, and zucchini and cook,
stirring occasionally, until softened,
about 4 minutes. Let cool 5 minutes.
2. Stir together eggs, soy sauce, almond
butter, salt, and pepper in a large bowl.
Stir in cheese, oats, and vegetable
mixture until well combined. Chill,
covered, at least 1 hour and up to 1 day.
3. Preheat an outdoor grill to mediumhigh heat (375°F to 450°F). Meanwhile,
dust a large sheet of wax paper with
1/4 cup flour. Drop 1/2-cup portions of
chilled mixture onto flour and press each
into a 4-inch-wide patty (1/2 inch thick).
Sprinkle with remaining 1/4 cup flour.
4. Oil grate. Grill patties, brushing cooked
sides with remaining 2 tablespoons
oil, until browned and a thermometer
inserted in center of each registers
160°F, 3 to 4 minutes per side. Serve
on buns with lettuce, along with
mushrooms and onion slices (if using).
PER SERVING: 687 CAL; 31g FAT (5g SAT);
22.1g PRO; 85g CARB; 8.8g FIBER; 944mg
SODIUM; 71mg CHOL
Blu
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