Page 18 - 5-22-15 Friday's Edition

Recipes
Mouthwatering Burgers
From
Tonia Turner
May is National Burger Month, so let’s grill up some mouthwatering burgers that will take you on a culinary journey for your Memorial Day Weekend.
Italian Pizza Burgers
1 pound lean ground beef
1 package Steakhouse Burgers Seasoning Mix 1⁄2 cup each pizza sauce and
shredded mozzarella cheese 4 ciabatta rolls
2 plum tomatoes, sliced
DIRECTIONS: Mix ground beef and Seasoning Mix until well blended. Shape into 4 patties. Grill over medium heat 4- 6 min. per side or until burgers are cooked through.
Add pizza sauce and cheese to burgers 1 min. before cooking is completed.
Toast rolls on the grill, open-side down, about 30 seconds until golden. Serve burgers on toasted rolls topped with tomato slices.
Greek Chicken Burgers With Lemon Pepper Yogurt Sauce
1⁄4 cup each mayonnaise and plain Greek-style yogurt 21⁄2 teaspoons Lemon & Pepper Seasoning , divided
1 pound ground chicken
1⁄4 cup crumbled feta cheese
2 tablespoons finely chopped red onion
1 teaspoon each powder garlic and oregano leaves 4 whole wheat hamburger rolls, toasted
4 leaves green leaf lettuce
1 medium tomato, sliced
8 thin slices cucumber
DIRECTIONS: Mix mayonnaise, yogurt and 1 teaspoon of the Seasoning in small bowl until well blended. Cover. Refrigerate until ready to serve. Mix ground chicken, feta cheese, onion, garlic powder, oregano and remaining 11⁄2 teaspoons Seasoning in bowl until well blended. Shape into 4 patties.
Grill burgers over medium heat 4-6 min. per side until burgers are cooked through. Serve burgers on toasted rolls topped with the yogurt sauce, lettuce and tomato and cucumber slices.
Jalapeño & Cheddar Stuffed Burgers
1 lb. ground beef 1 pack Applewood
Steakhouse Burgers
Seasoning Mix
2 jalapeño chilies, seeded
and sliced thin (1⁄4”) 9 tablespoons shredded
Cheddar cheese, divided 3 Kaiser rolls
1⁄2 cup arugula leaves
3 tomato slices
3 red onion slices
DIRECTIONS: Mix ground beef and seasoning mix until blended. Divide ground beef mixture in 6 balls. Form each into a thin patty. For each burger, sprinkle 1 tablespoon of the shredded cheese on 1 patty. Top with about 4 chile slices and additional 2 tablespoons cheese. Top with second patty, pressing edges to seal. Repeat to form a total of 3 burgers.
Grill burgers over medium heat 5-6 min. per side until cooked through. Serve burgers on rolls topped with arugula, tomato, onion and desired condiments.
Argentinian Beef Burgers With Chimichurri
2 cups packed parsley leaves
2 cloves garlic
1 tablespoon oregano
1⁄2 teaspoon each crushed fennel seeds,
cayenne pepper and olive oil 3 tablespoons lemon juice
11⁄2 teaspoons sea salt
Argentinian Beef Burgers:
1 pound lean ground beef
4 slices provolone cheese
4 rolls, such as Kaiser or crusty artisan rolls 1 small red onion, thinly sliced
DIRECTIONS: For the Chimichurri: put parsley, garlic, oregano, fennel seed and cayenne pepper in food processor; cover. Pulse until garlic is chopped. With food processor running, grad- ually add oil and lemon juice. Stir in sea salt. Transfer 1⁄2 cup of the Chimichurri to bowl. Reserve remaining Chimichurri until ready to serve.
For the Burgers: add ground beef to Chimichurri in bowl. Mix until well blended. Shape into 4 patties. Grill over medium heat 4-6 min. per side or until burgers are cooked through.
Add cheese slices to burgers 1 min. before cooking is done. Toast rolls on the grill, open-side down, about 30 seconds. Serve burgers on rolls with red onion and reserved Chimichurri.
Vietnamese Banh Mi Burger With Sriracha Mayo
1 package (12 ounces) shredded Asian slaw 2 tablespoons thinly sliced jalapeño pepper 2 tablespoons lime juice
1 tablespoon Fish Sauce
Sriracha Mayonnaise:
1⁄4 cup mayonnaise
1 teaspoon Sriracha hot chili sauce
Burgers:
1 pound 80% lean ground beef
11⁄2 teaspoons each ground ginger and minced garlic 1⁄2 teaspoon each salt and black pepper
4 ciabatta rolls
3 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
DIRECTIONS: For the Asian Slaw: mix all ingredients in a bowl until well blended. Let stand 30 min. to blend flavors.
For the Sriracha Mayonnaise: mix mayonnaise and Sriracha in bowl until well blended. Cover. Refrigerate until ready to serve.
For the Burgers: mix ground beef and seasonings until well blended. Shape into 4 patties. Grill over medium heat 4-6 min.s per side until burgers are cooked through.
Toast rolls on the grill, open-side down, about 30 seconds. Serve burgers on rolls topped with Asian Slaw, cilantro and mint. Serve with Sriracha Mayonnaise.
Tip: If shredded Asian slaw is unavailable, use shredded coleslaw.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MAY 22, 2015