ONLINE EXTRA — GOURMET BURGERS: Red, White and Blueberry Burger . . . Southwest Turkey Burger . . . Italian Caprese Sliders, etc.

Red, White and Blueberry Burger

BROWN SUGAR, BURGER BUNS:

3¼ cups bread flour, plus more for dusting

2¼ teaspoons active dry yeast

¼ cup light brown sugar

¾ cup warm (120 to 130 degrees) milk

¼ cup salted butter, melted

1 egg

In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the flour, the yeast and the sugar. With the mixer on low speed, add the heated milk, mixing to combine then add the butter. Continue to mix over medium speed for 2 to 3 minutes to begin to develop the dough. Add the egg and beat for an additional minute to combine.

Switch to the dough hook, scraping down the bowl to make sure all of the ingredients are incorporated. Over low speed, gradually add the remaining flour, one spoonful at a time. Continue to mix for several minutes to develop the dough — it will be smooth and elastic, and should clean the sides of the bowl.

Transfer the dough to a lightly oiled bowl, turning it in the bowl to oil the top of the dough. Cover and set aside in a warm place until doubled in size, about 1 hour.

Punch down the dough and turn out onto a lightly floured surface. Divide the dough into 6 even pieces (each slightly more than 4 ounces). Shape each piece into a ball, gathering the seams at the bottom of the ball and pinching them together to form a smooth round. Place the balls on a parchment-lined baking sheet, evenly spaced. Gently flatten each ball with the palm of your hand to form a disk about 4 inches in diameter. (If the dough springs back, leave it alone for a minute or so while you flatten the other balls to give it a chance to relax.)

Cover the mounds loosely with plastic wrap and set aside until puffed and nearly doubled in height, about 45 minutes. Meanwhile, heat the oven to 375 degrees.

Bake the buns until puffed and set, and golden brown on top, 15 to 18 minutes. Remove the buns from the oven and cool on the baking sheet for a couple of minutes, then transfer the buns to a cooling rack to cool completely. The buns can be stored in an airtight container for 3 to 4 days. Use a serrated knife to halve horizontally before using.

BLUEBERRY CHIPOTLE BARBECUE SAUCE:

½ cup ketchup

1 tablespoon Worcestershire sauce

2 tablespoons molasses

1½ teaspoons minced garlic

2 tablespoons chopped canned chipotle chilies (about 3 chilies)

1 tablespoon adobo sauce (from the chipotle chili can)

5 rounded tablespoons blueberry jam or preserves

In a food processor, combine the ketchup, Worcestershire sauce, molasses, garlic, chipotle chilis, adobo sauce and blueberry jam. Puree until very smooth. This makes about 1½ cups barbecue sauce, which will keep, refrigerated in an airtight container, for up to 1 week.

FRIED ONIONS:

½ cup flour

½ teaspoon baking powder

½ rounded teaspoon freshly ground sea salt

½ rounded teaspoon freshly ground black pepper

¼ rounded teaspoon Creole seasoning (such as Tony Chachere’s or Emeril’s Essence)

1 white onion, peeled and sliced very thin (about 1/16 inch) into strings or rings

¼ cup rendered bacon fat or oil

In a large plastic bag, combine the flour, baking powder, sea salt, pepper and Creole seasoning, shaking to thoroughly mix together. Add the onions and shake to coat. Transfer the onions to a bowl, tapping off any excess flour mixture.

In a cast iron skillet heated over medium-high heat until hot, add the bacon fat. When the fat is hot, add the onions in small batches, frying until crisp and golden brown, 3 to 5 minutes per batch. Drain the onions on a paper towel and set aside.

FINAL ASSEMBLY:

Moist mesquite wood chips in a smoker device (or foil pouch) for the grill, if using an outdoor grill

Ground chuck hamburger patties (formed to match the width of the bun), seasoned with garlic salt and freshly ground black pepper

15 ounces blue cheese, preferably Point Reyes blue, sliced

Brown sugar burger buns, sliced in half

Blueberry chipotle barbecue sauce

Fried onions

Fresh tomato slices

Curly red leaf lettuce leaves, washed and dried

Heat a grill or grill pan over medium-high heat until hot. If using a grill, fit a smoker device (or foil pouch) with the mesquite wood chips to smoke while grilling.

Oil the grill top and add the burgers. Grill the burgers on each side until cooked through to desired doneness, 8 to 12 minutes. Top the burgers with cheese and continue to grill just until the cheese melts, 1 to 2 minutes.

When the burgers are almost finished grilling, toast the buns: Place the buns, cut side down, on the grill, to lightly toast. Remove the burgers and buns.

Assemble the burgers: Dress the cut sides (top and bottom) of each burger with a good spread of barbecue sauce. Top each bun bottom with a burger patty. Top the cheese with another dollop of barbecue sauce, then divide the onions, mounding a pile over each burger. Top each mound of onions with a slice of tomato, followed with 2 to 3 leaves lettuce. Top each burger with a bun top and serve immediately.

Yield: Serve 6.

Approximate nutritional analysis per burger: 1,001 calories, 59 grams protein, 86 grams carbohydrates, 4 grams fiber, 46 grams fat (25 grams saturated), 175 milligrams cholesterol, 20 grams sugar, 1,812 milligrams sodium.

Southwest Turkey Burger

PATTIES:

3 tablespoons olive oil

6 green onions, chopped

3 large cloves of garlic, finely chopped

Kosher or sea salt

Freshly ground black pepper

2 pounds ground turkey (not just breast meat)

2 eggs

¼ teaspoon cumin

2 tablespoons Worcestershire sauce

¼ cup barbecue sauce

½ cup panko crumbs

Heat a saute pan over medium heat until hot. Add the olive oil then stir in the green onions and garlic. Add a pinch each of salt and pepper and cook, stirring frequently, until the onions are softened, about 4 to 5 minutes. Remove from heat and set aside.

In a large bowl, crumble the turkey and add ¼ teaspoon salt and 1/8 teaspoon pepper.

In a separate bowl, beat the eggs with the cumin, Worcestershire sauce and barbecue sauce. Stir in the mixture with the turkey then fold in the onions and garlic, along with any liquid remaining in the saute pan. (This will help to keep the burgers from getting dry.)

Fold in the panko crumbs gently, until all of the ingredients are thoroughly mixed. Separate the mixture into 6 portions, and form burger patties fitted to the shape of the bun. Cover and refrigerate them (up to 4 hours) while assembling the other components to give the flavors time to marry.

GRILLED ANAHEIM CHILIES:

2 large Anaheim chilies

On a grill or stove burner heated over high heat, or under the broiler, grill or broil the peppers until the skins are charred and blackened on all sides. Immediately move them to a glass bowl and cover tightly with plastic wrap. Set aside to give the chilies time to cool. Peel the skins (they should peel or brush off easily), then core and seed the peppers. Cut each chile into 3 pieces.

GUACAMOLE:

4 ripe avocados

5 green onions, chopped

2 cloves of garlic, finely chopped

¼ cup cilantro, finely chopped

¼ teaspoon kosher or sea salt

¼ teaspoon black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cumin

2 teaspoons green jalapeno Tabasco sauce

1 tablespoon lime juice

Peel and lightly mash the avocados (the mash should be chunky) in a medium bowl. Fold in the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce. Add the lime juice and stir to thoroughly combine. This makes a scant 3 cups guacamole. Cover and set aside.

BURGERS AND ASSEMBLY:

Prepared turkey burger patties

6 slices of pepper-jack cheese

Oil or mayonnaise for brushing the buns

6 large egg buns with sesame seeds

Guacamole

2 large beefsteak tomatoes, cut into ¼-inch slices

Grilled Anaheim chili slices

6 tablespoons Dijon mustard, or to taste

Kosher pickle spears

Heat a grill or grill pan over high heat until hot. (The turkey patties may not be as firm as other burger meats; if using a grill, you might cook on a cast iron skillet over the grate if the patties feel a little soft.) Lightly oil the grill, and add the patties.

Reduce the heat to medium-high and grill until the undersides of the burgers are crisp and firm, 4 to 5 minutes and the lower half feels set (do not attempt to flip the burgers until they are set). Carefully flip the burgers with a spatula, then cook an additional 4 to 5 minutes and check the burgers for doneness.

Reduce the heat to medium-low and top each of the burgers with cheese. Continue to grill until the cheese melts. As the cheese is melting, brush the cut side of each bun half with a little oil or mayonnaise and add the buns to the grill to lightly toast. Remove the burgers and buns from heat.

Assemble the burgers: Divide the guacamole between the burgers, placing a scoop on the bottom bun of each burger. Top each scoop with a tomato slice. Place a burger on top of each tomato then top each burger with a chili slice. Spread a tablespoon of mustard on the top half of each bun, then place the bun tops on the burgers. Serve the burgers with pickle spears.

Yield: Serve 6.

Approximate nutritional analysis per burger: 901 calories, 48 grams protein, 72 grams carbohydrates, 14 grams fiber, 49 grams fat (11 grams saturated), 220 milligrams cholesterol, 9 grams sugar, 1,329 milligrams sodium.

Italian Caprese Sliders

1½ pounds ground beef

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 onion, finely chopped

1 bell pepper, finely chopped

3 cloves minced garlic, divided

½ pound fresh mozzarella cheese, cut into ¼-inch slices

18 white dinner rolls

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant ½ cup vinaigrette.

Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Yield: 18 sliders.

Approximate nutritional analysis per slider: 267 calories, 16 grams protein, 16 grams carbohydrates, 1 gram fiber, 15 grams fat (5 grams saturated), 49 milligrams cholesterol; 3 grams sugar, 313 milligrams sodium.

German Cuban Pork Burger

4 pounds ground pork

3 tablespoons sweet pickle relish

1 12-ounce jar spicy brown mustard, divided

6 fresh bratwurst links

1 pound bacon, diced

1 onion, diced

1 14-ounce can sauerkraut, drained

1 cup butter, at room temperature

6 pretzel buns or regular hamburger buns, halved

2 large sliced dill pickles

½ pound sliced Swiss cheese

In a large bowl, mix together the ground pork, relish and a tablespoon of mustard. (The relish keeps the pork moist.) Do not overwork, but mix until ingredients are evenly combined. Divide the meat into 6 portions and form the burgers, matching the size to the buns.

Heat a grill or grill pan over medium-high heat until hot. Place the burgers, then the bratwurst links, on the grill to start cooking.

While the burgers and links are grilling, start the bacon. In a skillet heated over medium-high heat until hot (use a cast iron skillet if cooking on the grill), render the bacon, stirring frequently, about 6 minutes. Add chopped onion to the skillet and cook until the onion is softened, stirring frequently, 6 to 8 minutes.

Stir in the sauerkraut with the bacon and onions, cooking down the mixture to marry the flavors. Continue to cook until the hamburgers and sausages are grilled on all sides, an additional 12 to 15 minutes. Remove the burgers, sausages and skillet from the heat, setting all aside to keep them warm. Cut the bratwurst into thin crosswise slices.

In a small bowl, whisk together the butter and remaining mustard; this makes about 2 cups spread, slightly more than is needed for the remainder of the recipe. The mustard butter will keep for 1 to 2 weeks, covered and refrigerated.

Spread or brush the mustard butter over the cut halves of each bun (about 2 tablespoons per half, depending on the size of the bun). Toast the buns on the cooler side of the grill or on the grill pan.

Assemble the burgers: Mound the sliced bratwurst on top of each burger (1 bratwurst per burger), then top with the sliced pickle, kraut, bacon and onion mixture. Divide the sliced Swiss cheese among the burgers, covering each mound of toppings with cheese. Place the burgers back on the grill or on the grill pan, closing the grill or covering the pan with a large roasting pan until the cheese is melted, 1 to 2 minutes. (You can also melt the cheese by placing the burgers on a baking sheet in a hot oven.)

Place the assembled burgers in the toasted buns and serve immediately.

Yield: Serve 6.

Approximate nutritional analysis per burger: 1,773 calories, 88 grams protein, 35 grams carbohydrates, 3 grams fiber, 136 grams fat (58 grams saturated), 406 milligrams cholesterol, 7 grams sugar, 3,012 milligrams sodium.

Mexican Cemita Burger

CHIPOTLE CREMA:

2 canned chipotle peppers (packed in adobo sauce), diced, and 1 tablespoon adobo sauce

1 clove garlic, grated

¼ cup Mexican crema (can substitute creme fraiche)

¼ cup mayonnaise

In a small mixing bowl, combine the chipotle, garlic, Mexican crema and mayonnaise. Mix until well combined. This makes about 2/3 cup chipotle crema, which will keep, covered and refrigerated, for up to 1 week.

AVOCADO SPREAD:

½ cup lightly mashed avocado, preferably Hass (about ¾ of an avocado)

Scant tablespoon lime juice

Kosher salt

In a small mixing bowl, combine avocado and lime juice. Season with 1/8 teaspoon salt, or to taste. This makes a scant ½ cup avocado spread, which will keep, tightly covered and refrigerated, up to 1 day.

PATTIES AND ASSEMBLY:

¾ pound ground beef chuck

1 canned chipotle pepper, minced with 1 tablespoon adobo sauce

Scant ½ teaspoon kosher salt, or to taste

Scant 1/8 teaspoon black pepper

Canola oil for pan frying

3 ounces Oaxacan cheese (quesillo), separated into thin strings (can substitute mozzarella)

Chipotle crema

2 sesame seed buns, toasted

5 papalo leaves, finely minced (or ¼ cup cilantro sprigs plus 2 tablespoons watercress leaves, minced)

1 cup corn tortilla chips, lightly crushed

2 very thin slices red onion

Avocado spread

In a large bowl, combine the beef, chipotle pepper, adobo sauce, salt and pepper. Mix well to combine, but do not overmix. Divide the mixture in half and form the portions into patties to fit the buns.

Heat a large skillet over high heat. Add enough oil to form a thin film on the bottom of the pan, about 2 tablespoons, then add the burgers to the skillet.

Cook the burgers until set and browned on one side, about 3 minutes, then flip. Top the burgers with the cheese then cover the pan with aluminum foil. Cook an additional 3 to 4 minutes for medium-rare burgers or until the burgers have reached desired doneness.

Assemble the burgers: Spread the chipotle crema evenly on each cut side of the toasted buns. Sprinkle the minced papalo leaves over the crema on the cut sides of the bun tops. On the bottom halves of each bun, sprinkle the crushed tortilla chips then top with a cheese-topped patty, a slice of onion and equal amounts of the avocado spread. Top the burgers with the bun tops and serve immediately.

Yield: Serve 2.

Approximate nutritional analysis per burger: 1,088 calories, 54 grams protein, 72 grams carbohydrates, 8 grams fiber, 67 grams fat (16 grams saturated), 129 milligrams cholesterol, 7 grams sugar, 3,261 milligrams sodium.

Porcini Mushroom Burgers

½ cup dried porcini mushrooms or favorite wild mushrooms

1½ pounds ground chuck (or mix of favorite ground meats)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon granulated garlic

4 thick onion slices

Kosher salt and black pepper to taste

Favorite sliced cheese, optional

4 hamburger buns or favorite rolls

Lettuce or shredded lettuce

Remove the meat from the refrigerator; set aside.

Place the dried porcini mushrooms in a bowl, and pour hot water over them to rehydrate. Let stand about 20 minutes. Once they are rehydrated, drain and squeeze out the excess water and roughly chop.

Preheat the grill to medium-high.

In a mixing bowl, gently combine the mushrooms, ground chuck, 1 teaspoon salt, pepper and garlic. You can use other favorite seasonings.

Shape the mixture into desired-size patties of equal size and thickness; make them at least 1-inch thick. Make an indentation in the center of the patty about ½-inch deep, which will help the burger keep its shape and not create a dome.

Oil the grill grates. Place the onion slices on a platter and brush oil on each side. Sprinkle with kosher salt and pepper to taste.

Place the patties on the grill, and put the onion slices alongside. Grill the patties about 4 minutes per side, depending on desired degree of doneness. Flip them once; they should easily release from the grill. Cook on the other side about 4 minutes more. Flip the onion slices when you flip the burgers; they should have some nice grill marks and be slightly soft.

At this time, you can put the buns on the grill to lightly grill. Just before the burgers are done, add a slice of cheese if you like and close the lid so the cheese melts.

Let the burger rest several minutes before serving. Place the burger on the grilled buns; top with grilled onions, lettuce and condiments of choice.

Yield: Serve 4.

Approximate nutritional analysis per serving: 523 calories, 44 percent of calories from fat), 26 grams fat (10 grams saturated), 32 grams carbohydrates, 39 grams protein, 784 milligrams sodium, 110 milligrams cholesterol, 4 grams fiber .

Open-Faced Mushroom Burgers on Pumpernickel

2 tablespoons butter or olive oil

1 8-ounce container sliced cremini mushrooms

2 tablespoons Dijon or herb-flavored mustard

1 pound ground beef round

½ cup half-and-half or milk

1 tablespoon prepared horseradish

1 teaspoon salt

4 thin slices Cheddar cheese, optional

4 slices pumpernickel bread

¼ cup chopped flat-leaf parsley

Heat butter in a large skillet until melted over medium-high heat. Add mushrooms; cook, stirring often, until starting to brown, about 4 minutes. Reduce heat to a simmer; stir in mustard. Cook 5 minutes.

Meanwhile, heat a grill pan or broiler. Mix the ground beef, half-and-half, horseradish and salt in a medium bowl; form into 4 burgers to fit the bread slices. Grill or broil on a broiler pan to desired doneness, about 5 minutes per side for medium, placing cheese on top during the last 2 minutes of cooking. Place pumpernickel slices on 4 plates; top with burgers. Top burgers with mushrooms; sprinkle with parsley.

Yield: Serve 4.

Approximate nutritional analysis per serving: 365 calories, 48 percent of calories from fat, 20 grams fat (10 grams saturated), 95 milligrams cholesterol, 19 grams carbohydrates, 28 grams protein, 953 milligrams sodium, 3 grams fiber.

Cilantro Pesto Beef Burger

2 pounds ground chuck, chilled

Sea salt and black pepper

2 tablespoons olive oil

4 slices provolone cheese

4 ciabatta buns

1 large tomato, sliced

Large handful arugula

CILANTRO ARUGULA PESTO:

1 bunch fresh cilantro, stemmed

12 roasted, salted macadamia nuts

1 or 2 garlic cloves, to taste

2 cups packed arugula

1 teaspoon fresh lime juice

1/3 teaspoon grated lime zest

6 tablespoons extra virgin olive oil

¼ cup grated Pecorino Romano

GRILLED ONION STEAKS:

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon balsamic vinegar

1 large Vidalia or Maui onion, peeled and cut into four thick slices

4 to 6 soaked bamboo skewers

For the pesto: Finely chop the nuts and garlic in a food processor. Add the cilantro, arugula, lime juice and zest and process to coarse puree. With the machine running, add the olive oil in a thin stream and process until smooth. Pulse in the cheese and season to taste. The pesto will keep, chilled, up to two days.

In a bowl, mix the meat, ¼ cup of the pesto and 1½ teaspoons pepper. Divide the meat into 4 evenly sized patties and chill several hours or overnight.

Preheat the barbecue for the onions. Whisk together the oil, mustard, honey and vinegar, and set aside. Thread 1 or 2 skewers through each onion slice. Brush the onions with the oil mixture and season with salt and pepper, then grill them for 15 minutes, flipping several times as they caramelize.

Season the meat on both sides with salt and pepper, and grill for 7 to 10 minutes to desired doneness. For the last minute or two of cooking, drape a slice of cheese over each burger to melt.

To serve, spread the bun bottoms with pesto. Top with tomato and arugula. Add the patties and then a grilled onion.

Note: Time-pressed cooks may substitute a purchased basil pesto and sauteed onions.

Yield: Serve 4.

The Great Burger

3 pounds ground chuck

1 to 2 large red onions, diced

Large handful of fresh flat leaf parsley, chopped

2 tablespoons oyster sauce

2 tablespoons ketchup

1 egg yolk

Mix the beef, onions and parsley together. Add the remaining ingredients and mix well.

Divide into 6 equal portions and roll each one into a large ball. Refrigerate for at least 1 hour.

Preheat the barbecue for 10 minutes. Place burgers on grill and cook a few minutes on each side over high heat, just until starting to brown. Then move the burgers to the side, where it is slightly cooler, to finish cooking.

Yield: Serve 6.

Lamb Burgers with Tzatziki

1 pound good quality ground lamb

1 teaspoon minced garlic

½ teaspoon ground cloves

1 teaspoon ground cumin

Sea salt and ground pepper

1 tablespoon olive oil

4 artisan style hard rolls

4 handfuls baby spinach leaves

MARINATED ONIONS:

½ red onion, thinly sliced

1 tablespoon red wine vinegar

1 tablespoon light brown sugar

TZATZIKI SAUCE:

2-inch piece English cucumber, coarsely grated

¼ cup Greek-style plain yogurt

¼ teaspoon minced garlic

2 tablespoons chopped fresh mint

Mix the lamb, garlic, cloves, cumin and plenty of ground black pepper until well combined. Shape into four burgers. Chill until ready to cook.

Mix the red onion with the vinegar and sugar. Let marinate while you prepare the tzatziki sauce.

Squeeze the cucumber to remove excess moisture, then mix with the yogurt, garlic, mint and a little salt and pepper. Chill.

Sprinkle the burgers with a little salt and brush with olive oil. Grill until cooked through, 4 to 5 minutes per side.

Split the rolls and layer on the baby spinach leaves, burger, tzatziki sauce and the drained, marinated onions.

Yield: Serve 4.

Brazilian Rock Shrimp Burger

1/3-inch piece peeled fresh ginger

1 garlic clove

2 tablespoons plus 1½ teaspoons unsweetened coconut milk

Sea salt and black pepper

1½ pounds rock shrimp, chilled

1 tablespoon chopped, fresh cilantro

2 tablespoons olive oil

8 slices brioche bread or buns

¼ cup mayonnaise

4 to 8 slices ripe tomato

2 handfuls salad mix

AVOCADO-MANGO SALSA:

1 ripe but firm avocado, peeled and cut into ¼-inch dice

2 tablespoons olive oil

½ ripe mango, peeled and diced

3 tablespoons diced red onion

2 tablespoons fresh lime juice

2 tablespoons diced jicama or water chestnuts, fresh or canned

2 tablespoons red bell pepper, diced

1 tablespoon chopped fresh cilantro

1 small garlic clove, minced

In a food processor, finely chop the ginger and garlic. Add the coconut milk, 2 teaspoons salt, ½ teaspoon pepper, shrimp and cilantro and pulse until coarsely ground.

Wet hands, then shape the shrimp mixture into four evenly sized patties, about 1-inch thick. Cover and chill for 30 minutes to allow the flavors to develop.

Mix the salsa ingredients gently. Add salt and pepper to taste. Chill.

When ready to cook, heat 2 tablespoons olive oil in a large, nonstick skillet over medium high heat. Brush the burgers on both sides with oil and season generously with salt and pepper. Cook until golden brown, 6 to 8 minutes.

Toast the bread. Brush with mayonnaise, and layer on the tomatoes, greens and patties. Add a little mango salsa and cover with remaining bread.

Note: This can also be made with ground chicken or turkey.

Yield: Serve 4.

Sunday Supper Burgers

DRESSING:

½ cup mayonnaise

¼ cup pickle relish

2 to 3 tablespoons ketchup

3 to 4 drops Tabasco

1 drop Worcestershire

1 tablespoon chopped flat-leaf parsley

1 tablespoon cognac

BURGERS:

2 strips bacon, cut in 1-inch pieces

1 onion, thinly sliced

1 pound ground beef

Sea salt and black pepper

½ cup grated sharp Cheddar

6 small brioche or slider buns

1 cup arugula

1 tablespoon minced scallions

Mix the dressing ingredients, and set aside.

Cook the bacon until crisp.

Form the beef into six or more small patties. Season with salt and pepper, and grill them over high heat, a few minutes per side. Top with the grated cheese.

Spread the bottom of each bun with dressing. Top with the arugula, the patty, and finally the crisp bacon and minced scallions. Cover with the tops of the buns and serve.

Yield: Serve 3 to 4.

Hamburgers with Herb Butter

4 teaspoons finely chopped fresh herbs (any combination of parsley, chives, basil, oregano and tarragon)

½ clove garlic, minced

Freshly ground black pepper

¼ cup (½ stick) salted butter, at room temperature

1½ pounds ground sirloin, round or chuck

Coarse salt

4 slices pancetta (optional)

4 slices white Cheddar cheese, optional

4 hamburger buns

2 tablespoons melted butter

Place herbs, garlic, ¼ teaspoon black pepper and softened butter in a small mixing bowl; stir or beat to combine thoroughly. Place on a piece of plastic wrap or parchment paper, roll into a cylinder and twist the ends to compact the mixture. Refrigerate or freeze until firm.

Cut the herbed butter into 4 slices. Wet your hands with cold water and divide the ground beef into 4 portions. Pat each portion of beef into a thick patty. Press an indentation into the center of the patty, filling it with a slice of herbed butter. Mold the beef to enclose the butter completely. Sprinkle burgers with salt and pepper to taste.

Set up a grill for direct heat and preheat to high. When ready to cook, brush oil on the grill grate. Grill the pancetta, if using, until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.

Place the burgers on the hot grate and season again with salt and pepper. Grill the burgers until cooked through, 5 to 7 minutes per side for medium. If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks. If using cheese and/or pancetta, place a slice of each on each burger after you’ve flipped it, pancetta first. To test for doneness, insert an instant-read meat thermometer through the side of the burger into the center, letting the temperature reach 160 degrees for medium.

Brush the buns with the melted butter and toast on the grill for 30 seconds to 1 minute. Assemble the burgers, adding toppings (lettuce, raw or grilled onion, tomato) and condiments as desired.

Yield: Serve 4.

Approximate nutritional analysis per serving (made with ground sirloin): 565 calories, 33 grams fat (17 grams saturated fat), 150 milligrams cholesterol, 38 grams protein, 27 grams carbohydrates, 3 grams sugar, 1 gram fiber, 395 milligrams sodium, 115 milligrams calcium.

Portobello Burgers

¼ cup balsamic vinegar

¼ cup soy sauce

¼ cup plus 1 teaspoon olive oil, divided

3 cloves garlic, minced

4 portobello mushroom caps (about 5 inches in diameter)

½ medium roasted red bell pepper, stemmed, skinned and seeded

1/3 cup mayonnaise

1 pinch ground red (cayenne) pepper

4 thin slices mozzarella cheese, optional

4 large, crusty rolls, such as kaiser rolls

4 lettuce leaves

4 slices ripe tomato

At least 30 minutes and up to 2 hours before you plan to grill, prepare a marinade by combining the balsamic vinegar, soy sauce, ¼ cup olive oil and garlic in a medium bowl. Place the mushrooms in a plastic bag, pour the marinade into the bag, shake to coat and let sit at room temperature. Turn the bag occasionally to saturate the surface of the mushrooms with the marinade.

Cut roasted red pepper into several chunks and place in a food processor or blender. Add mayonnaise, the remaining 1 teaspoon olive oil and cayenne pepper. Process until pureed. Refrigerate until serving time.

Prepare grill for direct heat at medium temperature. Drain mushroom caps, discarding marinade. Place mushrooms, gill-side down, on the grill. Grill uncovered for 8 to 10 minutes, turning the mushrooms twice. Top each with a cheese slice, if using, after the second turn. Meanwhile, toast the rolls at the edge of the grill.

Place the mushrooms on the bottoms of the toasted rolls and top with lettuce, tomato and dollops of the mayonnaise. Close the sandwiches with the top of the buns. Serve hot.

Yield: Serve 4.

Approximate nutritional analysis per serving: 400 calories, 24 grams fat (3 grams saturated), 5 milligrams cholesterol, 8 grams protein, 38 grams carbohydrates, 6 grams sugar; 3 grams fiber, 935 milligrams sodium, 65 milligrams calcium.

Tuna Burgers with Wasabi Slaw

SLAW:

2 tablespoons wasabi powder

1½ tablespoons water

½ cup mayonnaise

1 teaspoon grated fresh ginger

1 clove garlic, minced

2 cups finely shredded cabbage or coleslaw mix

Kosher salt

Freshly ground black pepper

BURGERS:

1 pound sushi-grade tuna, cut into 1-inch pieces

2 tablespoons Dijon mustard

1 clove garlic, minced

1 tablespoon finely diced shallots

1 tablespoon finely grated fresh ginger

1 teaspoon finely grated lemon zest (colored portion of peel)

4 hamburger buns

Make the slaw. In a small bowl, mix together wasabi powder and water, forming a paste. Add mayonnaise, 1 teaspoon ginger and garlic; stir until well combined.

Place cabbage in a medium bowl. Add wasabi mayonnaise and toss until evenly coated. Season with salt and pepper to taste then cover and refrigerate until ready to serve.

Make the burgers. Place tuna in a food processor and chop until coarsely ground. Do not overprocess. The tuna should be minced but not pureed, similar to the texture of ground beef. Transfer the tuna to a large bowl.

Add mustard, garlic, shallots, 1 tablespoon ginger and lemon zest; gently stir to combine. Divide the mixture into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a patty about ¾-inch thick. Cover; refrigerate for at least an hour or as long as overnight.

Preheat a clean grill to medium-high for 8 to 10 minutes with the lid closed. Open the grill and lightly brush the grates with vegetable oil.

Place the burgers on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 3 to 4 minutes per side for medium-rare. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place each burger on the bottom half of a bun and top with wasabi slaw. Add bun tops and serve immediately.

Yield: Serve 4.

Approximate nutritional analysis per serving: 500 calories, 30 grams fat (5 grams saturated), 55 milligrams cholesterol, 31 grams protein, 27 grams carbohydrates, 3 grams sugar, 2 grams fiber, 590 milligrams sodium, 95 milligrams calcium.

Bison Burgers

1 egg

2 tablespoons Worcestershire sauce

1 tablespoon minced shallot

Salt

Freshly ground black pepper

1 pound ground bison

4 hamburger buns

Preheat a grill for direct heat.

Combine egg and Worcestershire sauce in a bowl; beat with a fork until well combined. Stir in shallot and salt and pepper to taste. Add bison; with your hands, mix gently but well. Form into four patties. Season again with salt and pepper.

Brush oil on the grill grate. Cook burgers over direct heat 4 to 6 minutes per side. If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks. Cook until an instant-read meat thermometer reads 125 degrees for rare, 135 degrees for medium-rare or 145 degrees for medium. Cooking beyond medium is not recommended as bison can dry out easily.

Place each patty on a bun, garnish as desired and serve.

Yield: Serve 4.

Approximate nutritional analysis per serving: 330 calories, 17 grams fat (7 grams saturated), 115 milligrams cholesterol, 22 grams protein, 22 grams carbohydrates, 3 grams sugar, 1 gram fiber, 370 milligrams sodium, 75 milligrams calcium.

Open-Faced Turkey Bruschetta Burgers

1 slice whole-wheat bread, crusts removed

2 tablespoons milk

1¼ pounds ground turkey breast

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

Ground black pepper

2 ripe medium tomatoes, seeded and finely chopped

¼ cup minced fresh basil

Salt

3 tablespoons shredded low-fat mozzarella

3 whole-wheat English muffins, split and toasted

Tear bread into small pieces and place in a mixing bowl. Pour milk over bread, stir to coat well and allow to stand 10 minutes, stirring and mashing bread frequently until the mixture is almost smooth. Add ground turkey, garlic, Worcestershire sauce and ¼ teaspoon pepper. Mix lightly but thoroughly. Shape into 6 patties.

Mix together tomatoes and basil. Season with salt and pepper to taste. Allow to stand at room temperature 5 to 10 minutes for flavors to blend.

Meanwhile, preheat grill to medium-high or allow coals to burn down. Lightly oil grill grate or spray with nonstick spray.

Grill patties about 5 to 6 minutes per side or until lightly browned and internal temperatures registers 165 degrees on a meat thermometer. Sprinkle each with 1½ teaspoons shredded mozzarella cheese and allow to melt.

Place one patty, cheese side up, on each English muffin half. Spoon tomato mixture generously over the top of each patty.

Yield: Serve 6.

Approximate nutritional analysis per serving: 235 calories, 8 grams fat (6 grams saturated), 57 milligrams cholesterol, 24 grams protein, 18 grams carbohydrate, 3 grams fiber, 318 milligrams sodium.

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