Labor Day Burgers

Green Chili Savonna Burger

Makes 4 burgers

 Salsa Verde

  • 1 bunch fresh flat-leaf parsley (wash and pick off leaves)
  • 1 bunch fresh mint (wash and pick off leaves)
  • 1 bunch fresh basil (wash and pick off leaves)
  • ¼  cup brine-packed capers, rinsed and drained
  • 3 white anchovy fillets, patted dry (optional)
  • 2 garlic cloves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon of wine Vinegar
  • 2 teaspoons sugar
  • 2 teaspoons crushed red pepper flakes
  • 1/2 Cup olive oil
  • Salt & Freshly ground black pepper to taste

Cheese Spread

  •  2 cup shredded fresh mozzarella cheese 
  • ¼ cup grated Parmesan cheese 
  • ¼ crumbled Gorgonzola cheese 
  • 2 green onions, minced 
  • ¼ cup mayonnaise 
  • tablespoon chopped fresh garlic 
  • 1 teaspoon freshly ground black pepper 

 Patties

  •  2 pounds ground chuck 
  • Salt & pepper to taste 

Extra Ingredients 

  • 4 focaccia buns, split 
  • 4 pancetta slices, Cooked until crispy 
  • 4 vine-ripened beefsteak tomato slices 
  • Vegetable Oil 
  1.  Transfer all the herbs, capers, anchovies, and garlic and process to a food processor until finely chopped. Scrape the mixture into a bowl and stir in the mustard, vinegar, sugar, pepper flakes, and olive oil. Season to taste with salt and pepper. Cover and refrigerate. 
  2. To make the spread, thoroughly mix the cheeses, green onions, mayonnaise, garlic, and pepper in a bowl. Cover and refrigerate. 
  3. To make the patties, divide the beef into 4 equal portions and form the portions into patties to fit the buns. Season the patties with salt and pepper. 
  4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. 
  5.  Meanwhile, preheat a broiler. 
  6. Smear about 2 tablespoons of the spread on the cut sides of each bun. Place the buns, cheese side up, under the preheated broiler until the spread is bubbly and slightly golden, 2 to 3 minutes. 
  7. To assemble the burgers, on each bun bottom, place a patty, a generous serving of the salsa, a pancetta slice, and a tomato slice. Add the bun tops and serve. 

Siciliano Burger with Sweet Tomato Butter

Makes 6 burgers 

Sweet Tomato Burger

  • 3/4 cup sun-dried tomatoes packed in olive oil 
  • 2 tablespoons oil from sun-dried tomatoes 
  • 1 teaspoon mild honey 
  • ½ cup of green seedless grapes 
  • 2 tablespoons plus one teaspoon brine-packed capers, rinsed and drained. 
  • ½ cup fresh flat-leaf parsley leaves, chopped  
  • Salt & ground black pepper to Taste 

Patties

  •  1 ¾ pound ground beef 
  • 4 garlic cloves, minced 
  • 2 Cup fresh ltalian bread crumbs
  • 1 cup pine nuts 
  • 1 teaspoon ground cinnamon  
  • Large pinch of ground cayenne  
  • 1 teaspoon dried rosemary 
  • Salt & black pepper to taste 
  • 6 small mozzarella cheese balls (⅓ ounce each)  

Extra Ingredients

  •  Vegetable oil 
  • 12 radicchio leaves, trimmed to fit the bread (looks like a red cabbage) 
  • Oil from sun-dried tomatoes, for brushing on the radicchio  
  • 6(3 by 4-inch) pieces Italian bread 
  1. To make the tomato butter, combine the tomatoes, oil, honey, and grapes in a food processor and process to a paste. Transfer to a bowl and stir in the capers and parsley. Season to taste with salt and pepper. 
  2. To make the patties, combine the beef, garlic, bread crumbs, nuts, cinnamon, cayenne, and rosemary in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Place 1 mozzarella ball in the center of each disk, then bring up the meat to enclose the cheese in the middle. Form into six patties to fit the bread sections 
  3. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, brush the radicchio lightly with tomato oil and grill until charred but still crisp, about 4 minutes. During the last few minutes of cooking. place the
    bread, cut side down, on the outer edges of the rack to toast lightly. 
  4.  To assemble the burgers, spread the tomato butter over the cut sides of the bread. On each bread bottom, place a radicchio leaf, a patty, and another radicchio leaf. Add the bread tops and serve.

Grilled Avocado Burger with Caramelized Chipotle Onions

Makes 6 burgers

 Caramelized Chipotle Onions

  •  1 large sweet onion, halved and thinly sliced 
  • 1 tablespoon TABASCO Chipotle Pepper Sauce 
  • 1 tablespoon beef broth 
  • 1 tablespoon balsamic vinegar 
  • 1 tablespoon olive oil 
  • 1 tablespoon minced fresh garlic 
  • 1 tablespoon dark brown sugar 

Blue Cheese Spread 

  • 7 ounces light garlic-and-herbs spreadable cheese 
  • 4 ounces  of blue cheese 

 Patties 

  • 1 pound ground chuck 
  • 1 pound ground sirloin 
  • ⅓ Cup minced sweet onion 
  • ¼ cup Zinfandel 
  • 3 tablespoons minced thyme 
  • 1 tablespoon TABASCO Chipotle Pepper Sauce 
  • Salt to season 

 Extra Ingredients 

  • Vegetable oil 
  • 12 avocado slices 
  • Balsamic vinegar, for brushing on the avocado 
  • Seasoned salt (spicy or garlic), for sprinkling on the avocado slices 
  • 12 pre-cooked bacon slices 
  • 6 (41/2-inch) soft Kaiser rolls, split 
  • 6 romaine lettuce leaves 
  • 6  large tomato slices 
  1. To make the caramelized onions, combine the onion, pepper sauce broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from
    the grill and set aside. 
  2. To make the spread, combine the cheeses in a fire-proot saucepan, cover, and set aside. 
  3.  To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. 
  4. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.  
  5. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreadable consistency.
    Remove the saucepan from the grill and set aside. 
  6. During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. 
  7. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.  
  8. To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices. Add the roll tops and serve.  

Green Chili Chicken Burger

Makes 4 burgers 

Orange-Chili Mayonnaise 

  • ½ cup mayonnaise  
  • 2 tablespoons chopped cilantro 
  • I tablespoon chopped red onion 
  • 2 teaspoons grated orange zest 
  • 2 teaspoons chili powder 
  • ¼  teaspoon ground cumin 

 Three-Pepper Cheese Spread 

  • 6 ounces fresh goat cheese  
  • 1 tablespoon minced red bell pepper 
  • 1 tablespoon finely minced yellow bell pepper  
  • 1 fresh jalapeño chile, seeded and finely minced 

Patties

  •  1/2 pounds ground chicken 
  • 2 garlic cloves, minced 
  • 3 fresh green Anaheim chiles, roasted over the grill fire, peeled, seeded, and chopped 
  • 3 tablespoons Merlot 
  • ½ teaspoon ground cinnamon  
  • 4 teaspoon ground cayenne 
Extra Ingredients 
  • Vegetable oil 
  • 4 hamburger buns, split 
  • 1 bunch watercress 
  1. To make the mayonnaise, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate until ready to serve. 
  2. To make the spread, mash the cheese with a fork in a small bowl and then stir in the peppers and chile. Cover and refrigerate until ready to serve.  
  3. To make the patties, combine the chicken, garlic, roasted chiles, Merlot, cinnamon, and cayenne in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.  
  4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. 
  5. To assemble the burgers, spread the bun bottoms with the cheese spread and top with an equal portion of the watercress, a patty, and an equal portion of the mayonnaise. Add the bun tops and serve. 

 

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