Burgertastic

Welcome travelers and foodie lovers to this week’s blog.  I want to thank everyone who has been purchasing our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 both in hard copy and Kindle format.

Sorry about the late posting this week as we have been very busy attracting new followers, passionate Traveling Foody fans and answering many emails.  On top of that, we have been gearing up to revamp the website (www.thetravelingfoody.com), reviewing local organic farms and releasing The Foodie Pet Book in the next 4 to 6 weeks.  I like to show our appreciation for your love and support by revealing to you our two burger recipes we submitted for the Sutter Homes: Build a Better Burger Contest.  Our lamb burger recipe ended up being disqualified due to the portion size not meeting the contests regulations.  But that’s okay with us.  We are still in the running for the contest with our beef burger!

And now for the recipes!  First we present our Lamb Burgers with Yogurt-Cucumber Sauce then on to our Texas Blue Cheese Bacon Burger with Jalapeno Honey Mustard Slaw.  We raise our glasses to you all as we enjoy the last moments of the warm summer sun.

Lamb Burgers with Yogurt-Cucumber Sauce

SERVINGS: 4

Ingrdients:

Yogurt-Cucumber Sauce

  1. ½ Seedless cucumber, peeled and halved lengthwise
  2. 1 Garlic clove, minced
  3. ½ teaspoon kosher salt
  4. 1 Cup plain whole-milk yogurt
  5. 2 Tablespoons extra-virgin olive oil
  6. 1 Tablespoon finely chopped mint
  7. Freshly ground pepper

Burger

  1. 1 ½ pounds ground lamb
  2. 1 Small onion, minced
  3. 1 Garlic clove, minced
  4. 2 Tablespoons finely chopped mint
  5. 2 Tablespoons finely chopped flat-leaf parsley
  6. Salt and freshly ground pepper
  7. Olive oil
  8. 4 small ciabatta rolls
  9. 4 romaine lettuce leaves
  10. 4 thin tomato slices
  11. 4 paper-thin red onion slices

Directions:

Using a small spoon, scoop out the seedy center of the cucumber.  Coarsely shred the cucumber.  Squeeze the excess liquid from the shredded cucumber without mashing it.  In a small bowl, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint.  Add the shredded cucumber, season with pepper and chill for 20 minutes.

In a medium bowl, knead the ground lamb with the onion, garlic, mint, parsley and 1 teaspoon each of salt and pepper. Shape the meat into 4 equally sized patties and transfer them to a plate lined with plastic wrap. Lightly brush the burgers with olive oil.

Grill the patties over medium hot heat. Grill the lamb burgers for about 6 minutes each side. Move the burgers away from the heat and grill the ciabatta rolls until lightly toasted on both sides, about 1 minute.

Texas Blue Cheese Bacon Burger with Jalapeno Honey Mustard Slaw

SERVINGS: 4

COLESLAW

  1. 1 Jalapeno pepper, seeded and stemmed
  2. ½ Cup mayonnaise
  3. 2 Tablespoons Dijon mustard
  4. 2 Tablespoons honey
  5. 2 Tablespoons rice vinegar
  6. ¼ small head green cabbage, finely shredded
  7. ¼ small head red cabbage, finely shredded
  8. ¼ Cup julienne carrots
  9. ¼ Cup green onion, finely sliced
  10. 1 teaspoon dill seeds
  11. 1 teaspoon celery seeds
  12. 1 teaspoon hot sauce
  13. Salt and freshly ground pepper

BURGERS

  1. 1 pounds ground beef chuck
  2. ½ Cup crumbled blue cheese
  3. ¼ cup crisped bacon, chopped
  4. ½ teaspoon granulated garlic
  5. ½ teaspoon salt
  6. 1 teaspoon ground pepper
  7. 4 hamburger buns, split

Directions:

In a blender or processor combine jalapeno, mayonnaise, Dijon, honey and rice vinegar.  Puree until smooth.  Season the mixture to taste with salt and pepper.  In a large bowl combine cabbages, carrots, onion, dill and celery seeds then toss the combination.  Fold the dressing and hot sauce into cabbage mixture and season to taste with salt and pepper. Chill for about 25 minutes.

Combine the ground beef, garlic, bacon, salt and pepper in a bowl.  Mix the combination with your hands.  Fold in the blue cheese into the meat mixture.  Divide meat into 4 equal sized patties.  Grill over medium-high heat for 6 – 8 minutes per side.  Grill the buns until golden brown.

Top the burgers with the coleslaw and serve.

-Damien – The Traveling Foody

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Categories: Uncategorized | Tags: , , , , , , , , | 3 Comments

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3 thoughts on “Burgertastic

  1. Reblogged this on dewittefoods and commented:
    Love me some burgers. These recipes look amazing!

  2. Johnnyrat

    Another badass trick for the Tzaziki (yogurt sauce) is to strain the yogurt (greek is best) and salt the diced cukes heavily then leave in a strainer in the sink for up to 2 hrs, shaking every 15 min or so to remove the excess water (same with the yogurt, drains excess liquid) this way you get a much thicker sauce that works as a spread or dip, also subbing half sour creme for the yogurt works if you cant find greek yogurt. 😀

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