18th February 2009

    Everything’s Better with Pork: Japanese Salmon Burgers

    salmonpattie

    I came across this recipe a few days ago on the Mixed Greens Blog, and it really caught my eye. Not only because it can be completely made with local ingredients, but because of the addition of pork to the salmon. It seemed that the ground pork would make for a really juicy burger, and it certainly did! Interestingly, a single mashed potato also plays a role in this burger and provides additional texture. The recipe originally comes from Harumi’s Japanese Cooking.


    Chris says:

    These are awesome — so juicy!

    Lisa says:

    Wow, yeah, what’s in them?

    Chris says:

    Pretty simple, mostly salmon, onion, potato… ground pork…

    Lisa says:

    Ground pork? Hmmm… I like them better before you told me that.

    Chris says:

    What? Why? You know that directly contradicts the title of this post.

    Lisa says:

    I don’t know, it just sounds weird.

    Chris says:

    Well, just let your tastebuds be your guide.

    Lisa says:

    Obviously my tastebuds didn’t find it to be a strange combination. My plate’s looking pretty bare now.

    Chris says:

    Great success!

    Salmon Burgers
    12 oz. salmon
    4 oz. ground pork
    1/2 small onion
    1 tbsp butter
    1 small potato, peeled
    1 small beaten egg
    salt & pepper
    vegetable oil for frying

    Remove bones and skin from salmon and chop until it is almost ground.
    Chop the onion finely and cook lightly in the butter. Leave to cool.
    Steam the potato for 15-20 minutes until soft enough to mash. Mash with a fork and leave it to cool without adding anything.
    In a large bowl mix the chopped salmon and ground pork. Add cooked onion, mashed potato, beaten egg, salt & pepper.
    Shape the mixture into 8 small burgers. Heat oil in a frying pan and cook burgers for ~3 minutes on each sides. Serve with your favorite toppings. We enjoyed them with wasabi mayo and sweet/spicy chili sauce.

    4 Servings

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    posted in Asian, Main Dishes | 4 Comments

    10th February 2009

    Ultimate Veggie Mini-Burgers

    sproutburgers

    This recipe from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking sounded pretty interesting — it’s not your Garden(burger) variety veggie patty. With this recipe, the veggie patty is the bun, so you don’t end up with such a dry burger. You can then fill it with whatever strikes your fancy: we used avocado, sauteed shrooms, tomato, and sprouts.


    Chris says:

    Ha, these are awesome! It’s like an inside-out burger.

    Lisa says:

    I know — not only do they taste delicious, they look pretty fancy. We should make them for our next party.

    Chris says:

    I could totally see that — have a tray filled with these guys already assembled. Yum.

    Lisa says:

    I bet these would be good with guacamole…

    Chris says:

    That holds true with most things, IMHO.

    Lisa says:

    …or crispy shallots.

    Chris says:

    Did you bring that up just because I burned that one batch?

    Lisa says:

    Hmmmm… now why would I do that? Just saying they’d probably be so delicious on these mini-burgers… mmmm, so goood….!

    Chris says:

    O burnt shallots! Why must ye torment me so, cruel devils!?

    Lisa says:

    Whoa. What was that?

    Chris says:

    Not sure.  I just really want those on my burger now.



    Ultimate Veggie Mini-Burgers

    2 1/2 cups canned garbanzos, drained and rinsed (a little less than 2 15-oz cans)
    4 large eggs
    1/2 tsp fine-grain sea salt
    1/3 cup chopped fresh cilantro
    1 onion, chopped
    zest of one large lemon
    1 cup alfalfa sprouts, chopped
    1 cup toasted bread crumbs
    1 tbsp extra-virgin olive oil

    Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a thick, slightly chunky hummous. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. Form into twelve 1 1/2″-thick patties. (Remember, these are mini-burgers, so they’re not very wide). If the batter seems too moist to form into patties, add more bread crumbs a bit at a time to firm it up. Or, if too dry, add a bit of water to moisten the batter.

    Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Raise the heat if after 10 minutes there is no browning. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Cut each patty in half — like a bun! — fill with your favorite treats, and eat!

    Makes ~12 mini-burgers

    Update: As suggested by one commenter, I’m submitting these little guys to Equal Opportunity Kitchen’s Tried, Tested and True 3: Wedding Edition .

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    posted in Appetizers, Main Dishes, Super Natural Cooking, Vegetarian | 5 Comments

    28th October 2008

    Lisa’s Mushroom Burgers

    Lisa’s been obsessed with making mushroom burgers since she heard her friend Cathy raving about the one she had in a Roseville restaurant. After scouring the net for recipes, she got ideas for the basic ingredient list and came up with this particular combination, featuring mixed wild mushrooms, breadcrumbs, oats, and spices. We dressed the burger with grilled onions, arugula, and chipotle mayo, and served it with baked acorn squash from our CSA box.

    Chris says:

    Whoa, these are awesome. Good job!

    Lisa says:

    They don’t need to be cooked more?

    Chris says:

    I don’t think so — the texture is perfect. Chewy in the middle, and a nice crisp crust.

    Lisa says:

    Well I’m glad you like them, we have four more left over!

    Chris says:

    Wahoo, I’ll take ‘em!

    Lisa says:

    They are pretty delicious… good job on the chipotle mayo.

    Chris says:

    Thanks for actually giving me something to do — you know it kills me when I’m not involved in the cooking… ;)

    Lisa’s Mushroom Burgers
    1 tsp + 1 tbsp olive oil
    3 cups coarse chopped mushrooms (we used a combination of cremini, shiitake and portobello)
    1/2 cup finely chopped onion
    6 cloves minced garlic
    2/3 cup oats
    1/3 cup shredded parmesan
    2/3 – 3/4 cup breadcrumbs
    1/3 cup egg beaters
    1 tsp dried parsley flakes
    1 tsp oregano
    1/2 tsp salt
    1/4 tsp pepper

    Heat 1 tsp oil in large saucepan. Saute the mushrooms, onions and garlic over low heat for about five minutes, or until soft. In large bowl, add mushroom mixture to oats, parmesan, breadcrumbs, eggs,
    parsley, oregano, salt and pepper. Mix well. Shape into patties. Heat 1 TB oil in large saucepan. Fry patties, cooking about 4 minutes on each side – or until golden brown.

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    posted in Main Dishes | 20 Comments

    25th August 2008

    Thai Chicken Burgers

    Thai Chicken Burgers

    This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce.

    Chris says:

    I got bit by the time-bug on this recipe, too!

    Lisa says:

    What do you mean?

    Chris says:

    They would have been done 30 minutes earlier if I had remembered the “refrigerate” step.

    Lisa says:

    At least we had that beet salad to snack on!

    Chris says:

    True… anyway, I like these. Though I think next time I’ll form them a little thinner so they cook more quickly.

    Lisa says:

    Yeah these are monsters! What’s this sauce all about?

    Chris says:

    It’s just a sweet cilantro sauce to go on top… it was supposed to also have peanuts in it, but we were out.

    Lisa says:

    Other than being so giant, I like these burgers. Although now I’m really full. And…

    Chris says:

    …yeah?

    Lisa says:

    I know that when one of us cooks, the other does the dishes, but… how the heck did you use so many dishes tonight?

    Chris says:

    Hey!

    Lisa says:

    Just sayin’. I’m getting dishpan hands over here.

    Thai Chicken Burgers
    1 lb chicken breast
    1 cup breadcrumbs
    2 cloves garlic, crushed
    1 large handful cilantro, chopped, plus extra
    3 tbsp sweet chili sauce
    1 tsp ground coriander
    3 green onions, finely chopped
    1/4 cup sugar
    2 tbsp white vinegar
    2 tbsp finely chopped peanuts
    1 carrot
    1 cucumber
    lettuce
    tomato

    Cut the chicken into 1″-2″ cubes and place in a food processor, and pulse until minced. Remove to a bowl, and mix with the breadcrumbs, garlic, cilantro, chili sauce, ground coriander, and green onions. Mix together with your hands and form into four patties. Refrigerate, covered, for 30 minutes.
    To make the dressing, put the sugar, vinegar, and 3 tbsp water in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool and stir in the peanuts and extra cilantro.
    Peel strips of carrots and cucumber into ribbons.
    Heat a grill or grillpan and spray with oil. Cook the burgers for 4+ minutes on each side, or until an internal temperature of 165 degrees is reached. Serve on hamburger buns with the dressing, lettuce, tomato, carrot, and cucumber.

    4 Servings.

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    posted in Fitness Food, Main Dishes, Thai | 15 Comments

    9th January 2008

    Chipotle Bean Burgers


    Lisa modified a recipe from Southern Living and created hands-down the best homemade bean burgers we’ve tasted. Accompanying the burgers were roasted portobello mushrooms, corn salsa, and an adobo mayonnaise.

    Chris says:

    I’m in love!

    Lisa says:

    They’re pretty damned good…

    Chris says:

    I mean I’m in love with you cooking these awesome dishes!

    Lisa says:

    Don’t get too used to it, I feel like I’ve been cooking for hours.

    Chris says:

    Well worth it — and there’s a bunch of leftovers, so next time it’ll only take a few minutes to heat up. It all evens out. Anyway, substituting chipotle peppers for the jalapeno in the recipe was such a good call. That smoky flavor of the burger was perfect with that adobo mayo.

    Lisa says:

    Well it *is* chipotle week… we had a lot to go through. Don’t feel like you have to eat all the accompaniments, I just love roasted mushrooms so I went ahead and made them.

    Chris says:

    Are you kidding? I’m all about condiments. I’m having it all.

    Chipotle Bean Burgers
    ———————
    1 small onion, chopped
    1 carrot, grated
    2 garlic cloves, minced
    1 chipotle pepper in adobo, seeded and minced
    2 teaspoons olive oil
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can pinto beans, rinsed and drained
    1/2 cup salsa
    2 tablespoons self-rising cornmeal mix
    1/2 teaspoon salt
    1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    cooking spray

    Sauté first 4 ingredients in hot olive oil in a large nonstick skillet over medium-high heat 8 minutes or until onion is tender.
    Mash black beans and pinto beans in a large bowl; stir in onion mixture, salsa, and next 4 ingredients. Cover and chill 30 minutes.
    Shape mixture into 8 patties. Place on an aluminum foil-lined baking sheet coated with cooking spray. Coat patties evenly with cooking spray. Chill 30 minutes.
    Bake at 400° for 15 minutes or until browned and thoroughly heated.

    Serve on a bun with whatever condiments suit your fancy. You can make adobo mayo by adding one teaspoon of adobo sauce to some light mayonnaise.

    Serves 8

    Since we loved, loved, loved these burgers, let’s submit this to the Legume Love Affair Event!

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    posted in Main Dishes | 6 Comments


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