Not Your Average Burger

Ottawalife Contributor

11 years ago

Along with Weber, we still have a few tricks left to share so you can make the best use of your barbecue before grilling season gives way to the chillier times of fall. Just because you may be sitting around in big woollen sweaters and have swapped your flip flops in for shoes with a bit more coverage, the food you enjoy can still give you the feeling that summer hasn’t left just yet.

In Weber’s New Real Grilling: The ultimate cookbook for every backyard griller by Jamie Purviance multiple recipes are provided that give burger lovers a chance to try something a little different from the classic beef patty. Shown below are the creative recipes that really spice up your typical backyard barbecue. The Korean-style burger, salmon burger and black bean burger are twists on the old favourite that will have you extending grill season for as long as possible!

Korean-Style Beef Burgers with Fresh Spinach

SERVES: 4

PREP TIME: 20 minutes

GRILLING TIME: 8–10 minutes

Patties

1½ pounds ground chuck (80% lean)

? cup thinly sliced scallions (white and light green parts only)

1½ tablespoons toasted sesame seeds

1½ tablespoons low-sodium soy sauce

1 tablespoon freshly ground black pepper

2 tablespoons toasted sesame oil

2 tablespoons packed dark brown sugar

4 onion rolls, split

1 cup loosely packed fresh baby spinach

1. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

2. Gently combine the patty ingredients. With wet hands, form four loosely packed patties of equal size, each about ¾ inch thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill.

3. Mix the oil and the brown sugar to form a paste.

4. Grill the patties over direct medium-high heat, with the lid closed, for 4 to 5 minutes. Brush half of the paste over the patties, turn them, and brush with the remaining paste. Continue grilling until cooked to medium doneness, 4 to 5 minutes more. During the last minute of grilling time, toast the rolls, cut side down, over direct heat. Serve the patties on the toasted rolls with a handful of the spinach on top.

Open-Faced Salmon Burgers with wasabi mayo

SERVES: 4

PREP time: 35 minutes

CHILLING TIME: 1–2 hours

GRILLing TIME: 6–7 minutes

Patties

1 skinless salmon fillet, about 1½ pounds, pin bones removed, cut into 1-inch chunks

6 tablespoons panko bread crumbs

2 tablespoons cottage cheese

1 large egg, lightly beaten

3 scallions (white and light green parts only), finely chopped

1 tablespoon peeled, grated fresh ginger

Finely grated zest of 1 large lime

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 tablespoons mayonnaise

1 teaspoon prepared wasabi paste

Olive oil cooking spray

2 English muffins, split

1 Hass avocado, cut lengthwise into thin slices

8 slices tomato

1. In a food processer combine the patty ingredients. Pulse until the salmon chunks are evenly chopped, four to six pulses, being careful not to puree the mixture.

2. With wet hands and handling the mixture as little as possible, gently form four patties of equal size, each about ¾ inch thick. Place the patties on a large plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to 2 hours.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Whisk the mayonnaise and the wasabi. Cover and refrigerate until ready to serve.

5. Lightly coat the salmon patties with olive oil spray on both sides. Grill the patties over direct high heat, with the lid closed, for about 4 minutes (do not move the patties during this time or they may fall apart). Using a metal spatula, carefully turn the patties over and continue cooking until they are firm and cooked through, 2 to 3 minutes more. During the last minute of grilling time, lightly toast the muffins, cut side down, over direct heat. Remove the patties and the muffins from the grill.

6. Place the muffins, cut side up, on a platter. Fan one-quarter of the avocado slices on top of each muffin half, and place a salmon patty on the avocado. Top each patty with two slices of tomato and a dollop of wasabi mayo. Serve immediately.

Black Bean Burgers with Chipotle Cream and Avocado

SERVES: 4

PREP time: 20 minutes

CHILLING TIME: 2–24 hours

GRILLing TIME: 8–10 minutes

Patties

Extra-virgin olive oil

¾ cup finely chopped red onion

¾ cup finely chopped red bell pepper

2 garlic cloves, minced or pushed through a press

2 cans (each 15 ounces) black beans, rinsed, drained, and patted dry

¾ cup crushed salted tortilla chips

1 large egg

1 canned chipotle chile pepper in adobo sauce, minced, with 1 teaspoon of the adobo sauce

3 tablespoons chopped fresh cilantro leaves

1 tablespoon tomato paste

1 teaspoon ground cumin

½ teaspoon kosher salt

Chipotle cream

½ cup sour cream

2 teaspoons adobo sauce from the canned chipotle chile

Finely grated zest of ½ lime

1 teaspoon fresh lime juice

4 hamburger buns, split

1 large Hass avocado, mashed

4 leaves lettuce

8 slices tomato

1. In a nonstick skillet over medium heat, warm 1 tablespoon oil. Add the onion, bell pepper, and garlic and cook until tender, 3 to 5 minutes, stirring occasionally. Add the black beans and cook just until any excess moisture from the beans is evaporated, about 2 minutes, stirring occasionally. Remove from the heat and let cool for 10 minutes. Transfer the bean mixture to a food processor. Add the remaining patty ingredients and pulse 10 to 12 times until the beans are coarsely pureed. Let stand for 5 minutes. With wet hands, gently form four patties, each about 4 inches in diameter and ¾ inch thick. Place on a wax paper-lined sheet pan and cover with plastic wrap. Refrigerate for at least 2 hours or up to 24 hours. It is important to chill the patties or they will be too soft to turn on the grill.

2. Mix the chipotle cream ingredients. Cover and refrigerate.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the patties on both sides with oil. Grill over direct medium heat, with the lid closed, until heated through, 8 to 10 minutes, turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat. Spread the top bun halves with avocado. Top the bottom bun halves with lettuce, tomato, a patty, and chipotle cream. Serve warm.