2016-06-24 / Columns

Cooking on Purpose

Summer’s here, time is right for burger blast
By Connie Wendell Special to the Post

I love burgers and I jump at any chance to have one. I have been very daring lately and tried burgers other than just beef.

I have been pleasantly surprised. I know, some of you are turning your nose up, but give these burgers a try – they really are delish.

Double-play salmon burger

5 ciabatta buns; 12 ounces skinless, boneless salmon fillets; 3 scallions; 1 egg; 1 tablespoon seafood seasoning; 3 ounces smoked salmon, skinned and boned or lox; 1 tablespoon olive oil; cup mayonnaise; cucumber and scallions, diagonally sliced

In food processor, process one bun to coarse crumbs. Transfer crumbs to large bowl. Coarsely chop salmon filets and scallions.

In processor, pulse to coarsely grind salmon and scallions. Add egg, ½ teaspoon seafood seasoning and the smoked salmon.

Pulse to combine. Transfer to bowl with crumbs. Mix, then shape into four 3 ½ inch patties.

In a 12-inch non-stick skillet heat oil over medium heat. Cook patties 5 to 6 minutes per side, just until golden and cooked through.

Meanwhile, toast buns and finely chop remaining smoked salmon.

For sauce, combine chopped salmon, mayo and seafood seasoning. Spoon some sauce on bun bottom.

Layer patty, then top with cucumber and scallions. Pass remaining sauce.

Serves four.

Apple bacon burger

½ pound bulk Italian sausage; ½ pound ground beef; 2 small green apples; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon honey; 4 Kaiser rolls, split and toasted; 6 slices bacon (crisp-cooked)

In a 12-inch skillet, cook bacon over medium-high heat until crisp. Drain on paper towels. Core and finely chop one of the apples; combine in a large mixing bowl with beef and sausage. Shape into 4 – ½ inch thick patties. Grill directly over medium-high heat for 4 to 5 minutes per side or until no pink shows.

Meanwhile in a small bowl combine mayonnaise, mustard and honey. Core and slice remaining apple.

To assemble the burgers, layer apple slices and grilled burgers on the toasted bun bottoms. Top each with one and a half slices of bacon.

Spread a generous layer of the mayonnaise mixture on the cut side of bun tops before placing atop burgers.

Serves four.

Greek spinach veggie burgers

¼ cup olive oil; 1 clove garlic; 1 teaspoon dried oregano; 1 cup herb-seasoned stuffing mix; 2 eggs, lightly beaten; 1 (10 ounce) package frozen spinach, thawed and well drained; ½ cup feta cheese, crumbled (2 ounces); 4 whole wheat hamburger buns, split and toasted; toppers, such as crumbled feta cheese, plain yogurt, sliced roasted red peppers, and/or sliced red onion

In medium bowl combine ol, garlic, oregano and ¼ teaspoon black pepper. Stir in stuffing mix to coat thoroughly. Stir in egg, spinach and ½ cup crumbled feta cheese. Mix well. Shape into 4 ½-inch thick patties.

Heat a griddle or large nonstick skillet over medium heat. Add patties. Cook for 3 to 4 minutes per side or until browned and heated through.

Serve in buns with assorted toppers.

Serves four.

Enjoy your burgers. Until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com

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