Southwestern Burgers

 

• YIELD: Makes 4 servings
• COOK TIME:9 MINUTES
• PREP TIME:10 MINUTES
• COURSE: Sandwiches

Ingredients

• 1/2 cup finely chopped sweet onion
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 3/4 teaspoon chipotle chile powder
• 1 1/2 pounds ground sirloin
• 4 slices Monterey Jack or pepper Jack cheese
• 4 Kaiser or other sandwich rolls, split
• 4 tomato slices
• 1 avocado, sliced
• 8 slices center-cut bacon, cooked
• Pickled jalapeño chile slices (optional)

Preparation

• 1. Combine first 5 ingredients in a large bowl; mix well. Shape into 4 patties.
• 2. Grill patties, covered, over high heat (450° to 600°) for 5 minutes. Turn patties over; grill 2 to 3 minutes or until cooked to desired degree of doneness. Place 1 cheese slice on each patty; grill 1 more minute or until cheese melts.
• 3. Place rolls, cut-sides down, on grill rack; cover and grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top with tomato, avocado, bacon, jalapeños, if desired, and top halves of rolls.

Fresh Salmon Burgers

May starts the summer salmon season when all varieties of Alaskan salmon—king, sockeye, pink, coho, and pink are available. Frozen-at-sea salmon is delicious and available year-round.

• YIELD: Makes 4 to 6 servings
• COURSE: Sandwiches

Ingredients

• 1 slice white bread
• 1/4 cup milk
• 1 1/2 pounds salmon fillet
• 1 teaspoon salt
• 2 tablespoons fresh dill or thyme, finely chopped
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
•  Buns of your choice (recommend whole wheat)
• Sour Cream-Dill Sauce (see below)

Preparation

• Soak bread in milk until soft.
• Coarsely chop salmon, and place in a food processor. Pulse several times until roughly chopped. Add bread and milk, salt, and next 3 ingredients. Pulse several times until well blended.
• Form salmon mixture into 4 to 6 patties, and place on a lightly oiled plate. Cover with plastic wrap, and refrigerate until ready to cook.
• Grill burgers over medium-hot coals (or on a grill pan over medium-high heat) 3 to 5 minutes or until done. Serve on Lemon-scented Challah Buns with Sour Cream-Dill Sauce.

Sour Cream-Dill Sauce

• YIELD: Makes about 1 cup
• COURSE: Sauces/Condiments

Ingredients

• 1 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons dill, finely chopped
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 2 teaspoons sugar

Preparation

• Combine all ingredients. Cover and chill until ready to serve.