Bor­ing Burg­ers No More

Stanstead Journal - - FRONT PAGE -

When look­ing for a de­li­cious dish to grill, chefs sug­gest try­ing lamb for a twist on burg­ers. (NAPSA)-From the back­yard bar­be­cue to the ta­bles of some of the finest restau­rants across the coun­try, the burger is a “hot” item on menus and at meal­time. This sea­son, Le Cor­don Bleu Col­lege of Culi­nary Arts in­struc­tors are putting a new spin on the tra­di­tional burger. Grilling up a burger doesn’t have to be lim­ited to let­tuce and tomato any more. Be­fore you head out to the grill, browse the farm­ers’ mar­ket or gro­cery store to get in­spi­ra­tion from fresh pro­duce. If you are look­ing for some­thing spicy, try adding fresh jalape–os or cayenne pep­per to your pat­ties. If you like sweet and salty com­bi­na­tions, grill up some pineap­ple and add teriyaki sauce. “The top­pings and sea­son­ing of a burger play a big role in the over­all taste,” said Chef Leonard, “but if they aren’t grilled prop­erly, chances are it won’t turn out well.” Pre­par­ing burg­ers for the grill can be a crit­i­cal step to en_­sure they turn out juicy and de­li­cious. When se­lect­ing meat, pur­chase the fresh­est meat to achieve the best taste. Be­fore plac­ing burg­ers on the grill, heat it up and brush the grates with olive oil. This will prevent the burg­ers from stick­ing. When grilling the pat­ties, do not press down with a spat­ula. This squeezes the juices out and can re­sult in a dry burger. Once the burg­ers are cooked, the real fun be­gins. Chef Leonard sug­gests cre­at­ing a Mediter­ranean lamb burger to wow your guests.

Mediter­ranean Lamb Slid­ers

Rel­ish In­gre­di­ents 1 cup coarsely chopped red bell pep­pers that have been grilled or broiled un­til charred and then skinned and seeded 1 finely chopped sweet Walla Walla onion 1/2 cup coarsely chopped, pit­ted,

kala­mata olives 1/2 cup coarsely chopped fresh flat-leaf

pars­ley the juice of one le­mon 1 tsp thyme leaves / 2 Tbsp ex­tra-vir­gin olive oil 2 cloves finely minced gar­lic

Slider In­gre­di­ents 1 1/2 lb. lean ground lamb 1 tsp chopped fresh rose­mary 1/4 cup finely chopped fresh flat-leaf

pars­ley 1/2 tsp crushed red pep­per 2 Tbsp finely minced gar­lic salt and cracked pep­per to taste 1/2 cup crum­bled feta Heat grill to medium-high heat. Pre­pare the rel­ish: In a small serv­ing bowl, stir to­gether the pep­pers, onion, thyme, olives, pars­ley, le­mon juice, olive oil and gar­lic. Pre­pare the burg­ers: In a large bowl, gen­tly mix to­gether the lamb, pars­ley, red pep­per, rose­mary, gar­lic, salt and black pep­per. Form into 8 mini burg­ers, flat­ten to about 3/4 inch thick, and gen­tly press your thumb in the cen­ter of each to help cook evenly. Grill or pan­fry the burg­ers care­fully for about 3 to 4 min­utes per side for medi­um­rare. A few min­utes be­fore they are done, top with feta and fin­ish cook­ing to melt.

Note: The fat in lamb can cause flare­ups. Serve on lightly grilled soft mini buns, topped with the rel­ish.

Makes 8 mini burg­ers. To learn more about Le Cor­don Bleu, visit www. chefs.edu.

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