Garlic Pepper Burger w/ Chipotle Honey Mustard

Way back in June, for Father's Day, we made these burgers.  There is nothing too fussy about anything in this burger.  It is all about letting a few ingredients stand out.  (Entire menu at bottom of page.)

Garlic Pepper Burgers
2 lbs ground beef (I used an all natural 90/10)
slices of fresh tomato
cooked bacon (I used a locally made bacon)
6 slices white cheddar
6 buns, split and lightly toasted
   garlic pepper seasoning:
   2 tsp garlic chips, that are slightly crushed
   1 1/2 tsp sea salt
   3/4 tsp tri-color peppercorns
   1/4 tsp smoked black peppercorns
   1 tsp chopped fresh oregano (1/2 tsp dried)
   1/2 small onion, minced
   2 Tbsp worcestershire

   In a mortar and pestle or spice grinder, combine garlic, salt, and peppercorns.  Work into a powder that has some larger chunks.  Add that and the rest of the seasoning ingredients into the beef.  Use your hands to mix it together.
   Form into 6 patties that are slightly larger than the buns you plan to use.  Cook over medium heat using your desired method.  (Our original plan was to grill, but it poured down rain, so we did them in a skillet.)  Just before they reach your desired doneness, top with cheese to melt.
   Assemble burgers.
   Makes 6.

Chipotle Honey Mustard
1/4 C deli style mustard
1 Tbsp honey
1 tsp minced chiptole in adobo
1/2 tsp chipotle powder

Combine all ingredients.  Males enough for 6+ burgers.

Father's Day Dinner Menu

Crispy Smoked Chicken Rolls w/ Black Bean Hummus

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Garlic Pepper Burgers w/ Chipotle Honey Mustard

"Black" Roasted White and Sweet Potatoes and Salad

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Lemon Buttermilk Pound Cake w/ Fresh Peaches

Provençal Burgers

   Rachael Ray may have proclaimed herself the Queen of Burgers, but I can make pretty damn tasty burger too.  This French inspired burger is so simple with only a few flavoring ingredients.  If you don't own a bottle of herb de provence, go get some!  I love the Spice Islands mix because I find it has more lavender than many other blends.  Subtle and unique, herb de provence is fantastic on roast chicken, grilled vegetables, and in this burger.  The quick "pickles" are done the way my grandma made pickles: cucumbers soaked in vinegar.  They compliment the rich cheese so well.  Leave them to soak as long as you like if you want them really sour.  (For even more sourness use plain white vinegar.)

Provençal Burgers
1 1/4 lb ground pork or dark meat turkey
2 Tbsp parsley
2 tsp herb de provence
1 1/2 tsp minced garlic
Salt and pepper
baby spinach
brie
1/4 of an English cucumber in 1/4 inch slices
white wine vinegar
French bread hamburger buns
Dijon mustard

   Place cucumber slices in a bowl and add enough vinegar to just barely cover them.  Allow to soak for at least 30 minutes.
   Use your hands to mix meat, garlic,  parsley, herb de provence, salt and pepper.  Make and cook a bite sized patty to test seasoning.  Adjust if necessary.
   Form into 4 patties that are slightly larger than the buns you intend to use.  Cook in a little bit of oil in a large non stick skillet over med heat for about 5-6 minutes per side.  Or grill over med-high for the same amount of time.  When there is 2-3 minutes left of cook time on the second side, top with slices of cheese so it has time to melt.
   Toast buns and assemble burgers.
   Serves 4 

Mediterranean Inspired Sliders

   I can't remember the last time I had a beef burger before Saturday.  When I made the tester patty, I remembered how perfect and delicious a simple beef patty can be.  I was making food for a bunch of twenty-something Marines, so I didn't want to go too complicated on the flavors.  These sliders are about the beef and the bread.  They are not ordinary, but they are not fussy or complicated.  Simple, quality ingredients are what will set your mini-burgers apart.  (Obviously you can buy great focaccias at bakeries, but please try to make your own!)

  

Mediterranean Inspired Sliders
*This is a party sized recipe, but it can pretty easily be cut in half for a smaller gathering.
Focaccia
Patties:
~1 lb 85/15 ground beef
~1 lb 93/7 ground beef
1/2 medium onion, finely minced
3 Tbsp Worcestershire sauce
2 tsp ground sage
1-1 1/2 tsp salt
1/2 tsp black pepper
Mayo:
1/2 C light mayo
1/4 C chopped parsley
1 Tbsp dijon or deli mustard
1/8 tsp salt
Toppers:
6 slices provolone
1 Tbsp minced garlic
1/2 of a large bunch spinach

   Combine mayo ingredients.
   Combine ingredients for patties using your hands.  Make a small patty to test seasoning.  Adjust seasoning if necessary.  Form meat into 20-24 patties about 3 in. in diameter and 1/4 in. thick.  Do not over work meat.
   For easy party food assembly, heat oil in a non-stick pan over medium-high heat.  Sear patties for 1 min on each side and transfer to a baking sheet. (This may be done a few hours before guests arrive.)  Place 1/4 of a slice of provolone on each patty.  Just before assembling your buffet, place sliders in a 400 deg F oven to melt cheese and cook patties all the way though, 5-7 minutes.
   Clean spinach really well, remove stems.  Roughly chop.  Heat a little oil over medium heat, saute garlic for 30-45 seconds.  Add spinach to pan.  Saute for 2-3 minutes, until just wilted.  Do not cook it down too much, you just want it tender.  (This needs to be done just before assembly.)
   Cut each pan of focaccia into twelve pieces and split in half.  Spread a little mayo on each side (This may be done about 1 hour before service.)  Add a little spinach and a patty.
   Serves 10-12.  (Two sliders per person.)

German Inspired Burgers

   We have burgers a couple times a month.  We always make turkey burgers.  I actually would prefer beef for this particular burger, but ground turkey is what we had.  Feel free to use whatever ground meat you like for this.  Pork would even be delicious.  I like a 90/10 meat for burgers, but you can use any fat content.  Just know that cooking time will vary depending on meat/fat.  Oh, and this is the perfect burger to use those quick pickles.

German Inspired Burger
1 1/3 lb ground turkey, pork or beef
4 slices bacon
1/3 C amber beer
1/4 C bread crumbs
2 Tbsp worcestershire sauce
1 Tbsp brown mustard
3/4 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
4 kaiser rolls
4 slices butterkase, muenster, or swiss
slices tomatoes
1 recipe quick pickles with onions (see link above for recipe)
more brown mustard

   Combine beer, worcestershire, and bread crumbs.  Let sit together for about 15 minutes.
   Cut bacon into lardons.  Fry over medium heat until about halfway done- edges are browned but it's not quite crispy.
   Combine bacon, bread crumb mixture, mustard, thyme, salt and pepper.  Work into ground meat.  Form into four patties that are slightly larger than the buns you are using.  Cook in a little bit of oil over medium/med-high heat for 5-6 min per side (for turkey). (Or grill.)  In the last couple minutes off cooking, top with cheese so it melts.
   Toast buns.  Assemble.
   Serves 4.
  
     

Chili Lime Turkey Burger (with Ginger Lime Goat Cheese)

   We love turkey burgers in our house.  I make them a couple times a month.  They are so easy and healthy, but feel like an absolute indulgence!  A couple months ago, I saw 90/10 ground turkey.  This is mostly white meat, but has some dark meat mixed in to give it more flavor and moisture.  If you can find this, use it!  It is delicious and stays moist.  You end up with meat that has roughly 7 g fat per serving (pretty awesome) and very, very little cholesterol.   If you can't find it, no worries.  We use quite a bit of ground turkey, so I just buy one package ground white meat (97/3) and one package dark (85/15).  I mix them together to get a half and half mixture... basically creating my own (roughly) 90/10.

   I've included a little bonus recipe, ginger lime goat cheese.  It is so yummy and creamy.  The lime really compliments the natural tanginess of the goat cheese.  And the ginger adds a lovely freshness and fruity spice.  This was just whipped up spur of the moment, but I am definitely going to experiment more with this flavor profile!

Chili Lime Turkey Burgers
1/2 lb white meat ground turkey
1/2 lb dark meat ground turkey
1 recipe chili lime seasoning (see yesterday's post)
1/4 C chopped cilantro
1/2 lime juiced
1/4 tsp fresh cracked pepper
extra virgin olive oil
thinly sliced red onion
lettuce
mayo
4 buns
Ginger Lime Goat Cheese
4 oz room temp goat cheese
zest of 1/4 lime
1/2 lime, juiced
1 tsp grated ginger
Mash ingredients together; bring to room temp before serving so it spreads easily.  Serves 4

   Combine turkey, cilantro, lime juice, and spice mix.  Cook a tiny patty to test seasoning.  Add salt and more pepper, if needed.  Shape into 4 patties that are slightly larger than the buns you intend to use.  Heat a little evoo in a non-stick skillet over medium heat.  Cook patties for about 6 minutes per side.  (You could also grill these.)
   Toast buns.  Spread a little bit of mayo on one side of the bun and the goat cheese on the other.  Top burgers with whatever you like.  I think lettuce and red onion are the only thing needed for this particular burger.
   Serves 4  (Cumin Spiced Steak Fries are a great side.... stay tuned.  Recipe tomorrow!)

Bleu Cheese Beefalo Burgers with Horseradish Sauce

   Beefalo?  Yes.  Beefalo.  It sounds like a crazy fantasy animal, but they are real!  Beefalo are fertile hybrids of American beef cattle (5/8 parts) and American bison (3/8 parts).  In middle Tennessee, if you happen to be driving down 96 and pass the wholesale and retail C&F Meat Co., you'll see what look like cows on some serious steroids.  Those are beefalo.

   The meat is moderately low in fat and cholesterol, about a third the amount in regular beef, and much lower in saturated fat.  Obviously, high in protein and iron, beefalo is also very high in vitamin B12 (more than 100% DV!)  While bison does taste slightly different than beef, the flavor of beefalo is pretty much the same.  Personally, I find that it tastes more like beef than beef if we are considering the ground meat.  I find that ground beef can have a tinny taste because of the extra blood many butchers add into the meat to make it that nice, bright red.  (For more information on beefalo, visit the sites at the bottom of the post.)

   This recipe is really easy.  Ridiculously easy in fact and kind of neat because you are stuffing a burger.  (I can't claim this technique as original... I think Rachael Ray was the pioneer of stuffing burgers.)  The same process can be done with any ground meat.  And the horseradish sauce is great for a variety of dishes.

Bleu Cheese Beefalo Burgers
1 lb ground beefalo
4 oz bleu cheese, crumbled*
~1 Tbsp steak grill seasoning

   Divide meat into four equal portions.  Divide each of those in half.  For each burger, press the two portions of meat into equal sized patties.  These patties will be very thin, be careful not to break them or have any holes.  Place 1 oz of cheese in the center of 4 patties, leave a small border.  Place another patty on top and press the edges together to seal.  Sprinkle each side with grill seasoning or just salt and pepper.
   Grill over direct medium heat for 5 min a side.
OR
   Heat a small amount of oil in a large nonstick skillet over medium-high heat.  Cook 4-5 min per side.
   Serve on your favorite bun with horseradish sauce and baby spinach.  4 Servings.

Horseradish Sauce
3 Tbsp mayonnaise
2 tsp deli style or stone ground mustard
2-3 tsp horseradish (the real grated kind, not the pre-made sauce)

Combine all ingredients.  About 4 servings.

More Information and Where to Order/Buy Beefalo:
American Beefalo Association
Beefalo Meats
Nebraska's Finest
C & F Meat Co. (Does not ship; Mid TN retail location)