Currently viewing the tag: "Burgers"
Chicken Burgers with Peanut Sauce

Chicken Burgers with Peanut Sauce

Savor the dynamic mix of spicy Thai chile paste and sweet and creamy homemade peanut sauce. Worked right into the patties, the spices give the chicken its robust flavor.

No recipe can offer too much flavor for Assistant Food Editor Ann Taylor Pittman. Her burger is made spicy with Thai chile paste and rounded out with a sweet, creamy Thai-style peanut sauce. Onion sprouts, which look similar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprouts in many supermarkets.

Yield: Makes 4 servings

 

Ingredients:

 

    Sauce:

•  2 tablespoons peanut butter

•  2 teaspoons low-sodium soy sauce

•  1 1/2 teaspoons dark sesame oil

•  1 teaspoon water

•  1 teaspoon rice vinegar

•  1 garlic clove, minced

  Burgers:

•  1/2 cup finely chopped green onions

•  1 tablespoon chile paste with garlic

•  2 teaspoons grated peeled fresh ginger

•  2 teaspoons low-sodium soy sauce

•  1/4 teaspoon salt

•  1 pound skinless, boneless chicken breast, chopped

•  Cooking spray

•  4 (2-ounce) sandwich rolls with sesame seeds

•  1 cup onion sprouts or alfalfa sprouts

 

Preparation:

1.  To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.

2.  Prepare grill.

3.  To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

4.  Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll. Yield 4 servings.

 

Cooking Light

JUNE 2003

 

 

Source: MyRecipes

 

Grilled Lemon-Basil Tofu Burgers

Grilled Lemon-Basil Tofu Burgers

Marinated tofu slices acquire a golden crust when grilled; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus.

Yield: 6 servings (serving size: 1 burger)

 

Ingredients:

•  1/3 cup finely chopped fresh basil

•  2 tablespoons Dijon mustard

•  2 tablespoons honey

•  2 teaspoons grated lemon rind

•  1/4 cup fresh lemon juice

•  1 tablespoon extravirgin olive oil

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  4 garlic cloves, minced and divided

•  1 pound firm or extrafirm tofu, drained

•  Cooking spray

•  1/3 cup finely chopped pitted kalamata olives

•  3 tablespoons reduced-fat sour cream

•  3 tablespoons light mayonnaise

•  6 (1 1/2-ounce) hamburger buns

•  6 (1/4-inch-thick) slices tomato

•  1 cup trimmed watercress

Preparation:

1.  Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.

2.  Prepare grill.

3.  Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.

4.  Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons watercress, and top half of bun.

 

Lorrie Hulston Corvin, Cooking Light

AUGUST 2006

 

Source: MyRecipes

 

 

Korean Barbecue Burgers

 

These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.

Yield: 6 servings (serving size: 1 burger)

 

Ingredients:

•  1/2 cup chopped green onions

•  1 1/2 tablespoons brown sugar

•  1 1/2 tablespoons minced peeled fresh ginger

•  3 tablespoons low-sodium soy sauce

•  1 tablespoon dark sesame oil

•  1/2 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

•  1 1/2 pounds ground sirloin

•  Cooking spray

•  6 (1 1/2-ounce) whole wheat hamburger buns, split

•  6 red leaf lettuce leaves

•  6 tablespoons thinly sliced radishes

 

Preparation:

1.  Prepare grill.

2.  Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

3.  Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.

4.  Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.

 

Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). With a moderate five percent alcohol and a nicely rounded taste, this beer’s toasted nut flavor complements the burgers’ nutty sesame oil essence. Darker beers are also a great match with the crisp snap of radishes. –Jeffery Lindenmuth

 

Bruce Weinstein, Cooking Light

AUGUST 2007

 

Source: CookingLight