3. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Place the turkey burgers in the pan and cook, undisturbed, for 4 minutes, or until golden brown on the bottom.
4. Use a metal spatula to carefully loosen each burger and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for about 4 minutes, or until the undersides are nicely browned.
5. Meanwhile, split the buns, put them on a baking sheet, cut side up, and heat them in the oven or slide them under the broiler to toast the cut sides. Watch carefully so they don’t burn.
6. Spread the cut sides of the buns with some of your chosen condiments (the spreadable ones), put a burger patty on each bun bottom, and top with your other selected condiments (the sliced items) and a bun top. Serve right away.
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GET CREATIVE
You can add up to 1/3 cup toasted breadcrumbs (see Chapter 3: Pastas) to give the burgers more a bit heft.
Add a few tablespoons of chopped fresh parsley or chives to give the burgers more color and flavor.
Add ½ teaspoon dried oregano and ½ teaspoon dried mint to make a Mediterranean-style burger. Serve in pita breads spread with hummus (store-bought or homemade—see Chapter 8: Party Snacks) or yogurt.
For a change of pace, these can be formed into 1½-inch-diameter meatballs. (For meatball cooking directions, see Chapter 3: Pastas.) Serve in pita breads spread with hummus (store-bought or homemade—see Chapter 8: Party Snacks) or yogurt, or spear with toothpicks and serve as a party snack.
Top with pickled peppers and fresh avocado slices, plus a dab of mayo and/or salsa.
Serve with cranberry sauce and chopped toasted pecans.
Top with any of the classic restaurant add-ons, like bacon, crumbled bleu cheese, sautéed mushrooms, thinly sliced red onions (raw or sautéed), avocado, guacamole (store-bought or homemade—see Chapter 8: Party Snacks), salsa, or pesto (store-bought or homemade—see Chapter 8: Party Snacks).
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salmon burgers
Makes 4 burgers
Here’s a tasty way to enjoy your salmon without breaking the bank. You might be surprised to discover that most canned salmon is made from high-quality wild salmon, and if you are concerned about over-fishing, this is a great way to extend a modest quantity of fish into a great entrée. When you open a can of salmon, you’ll see that most of it looks attractive, but some parts may look a bit, well, sketchy. This would be bits of skin, bones, and fat. No worries. It’s all nutritious, and the canning process makes it all edible, so you can just mix these parts in and they won’t be noticeable in the finished burgers.
These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.
Two 7.5-ounce cans salmon
½ cup toasted breadcrumbs (see Chapter 3: Pastas)
2 large eggs, well beaten
3 tablespoons very finely minced red or yellow onion
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
Lemon wedges
1. Open each can of salmon and use the lid to press the salmon down in the can as you tilt it over the sink until most of the liquid has drained out. Put the salmon in a medium-large bowl. Using a fork or your clean fingers, flake the salmon into small pieces. Add the breadcrumbs, eggs, onion, salt, and pepper, and mix until thoroughly combined.
2. Divide the mixture into 4 equal portions and shape them into patties, each a generous ½-inch thick.
3. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Place the salmon patties in the pan and cook, undisturbed, for 3 to 4 minutes, or until golden brown on the bottom.
4. Use a metal spatula to carefully loosen each burger and flip it over, adding more oil if the pan seems dry. Cook on the second side for about 3 minutes, or until the undersides are nicely browned. Serve each burger with a wedge of lemon.
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GET CREATIVE
Add up to ½ teaspoon dried dill or tarragon (or 2 teaspoons minced fresh) to the mix.
These are great on their own as an entrée, or you can give them the burger treatment and serve them on a toasted soft bun with mayo or tartar sauce, lettuce, tomato, and thinly sliced cucumbers.
Serve on a plate, topped with a generous dollop of Shortcut “Hollandaise” (Chapter 6: Chicken, Fish, and Meat).
Top with avocado slices, bacon, and crumbled bleu cheese and serve on warm ciabatta bread or a burger bun.
Serve topped with marinated artichoke hearts (drained, direct from the jar).
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tuna burgers
Makes 4 burgers
This recipe is very similar to the one for salmon burgers, with just a few changes to accommodate the different flavor of the fish. Look for light tuna canned in olive oil—it’s tastier and moister (and usually less expensive) than white tuna packed in water, although either kind will work.
These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.
Two 6-ounce cans tuna
1/3 cup toasted breadcrumbs (see Chapter 3: Pastas)
¼ cup very finely minced red or yellow onion
2 large eggs, well beaten
A small handful of finely minced parsley
¼ teaspoon (a few squirts) fresh lemon juice
1/8 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
Lemon wedges
1. Open each can of tuna and use the lid to press the tuna down in the can as you tilt it over the sink until most of the liquid has drained out. Put the tuna in a medium-large bowl. Using a fork or your clean fingers, flake the tuna into small pieces. Add the breadcrumbs, onion, eggs, parsley, lemon juice, and pepper, and mix until thoroughly combined.
2. Divide the mixture into 4 equal portions and shape them into patties, each a generous ½-inch thick.
3. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Place the tuna patties in the pan and cook, undisturbed, for 3 to 4 minutes, or until golden brown on the bottom.
4. Use a metal spatula to carefully loosen each burger and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for about 3 minutes, or until the undersides are nicely browned. Serve immediately, accompanied by a wedge of lemon.
GET CREATIVE
You can serve these “as is” with lemon wedges and tartar sauce on the side, or turn them into burgers by serving them on toasted soft rolls or English muffins, with mayo, lettuce, tomato, and thinly sliced cucumbers.
To make tuna melts, top each burger with a slice of Swiss or jack cheese while the second side is cooking.
To take these in a Japanese direction, add a teaspoon of teriyaki sauce to the patty mixture. Spread some mayonnaise and wasabi (Japanese green horseradish) on a toasted sesame roll, then add a tuna burger and top with pickled ginger (the kind served with sushi, sold in Asian groceries).
very crisp panko-coated eggplant cutlets
Makes 4 to 6 servings
Thick rounds of eggplant with a crisp coating and meltingly tender insides make really good cutlets that you can eat burger-style on a bun or just serve on a plate. Look for a big, round eggplant with a shape that will yield the most uniform round slices. The skin should be tight and shiny with no wrinkles, soft spots, or blemishes, because you won’t be peeling the eggplant. You’ll need to cook these in batches, so I’ve included directions for keeping the first batch warm in the oven. If y
ou have two good heavy skillets, you can get them both going at the same time to speed things up. Just be sure to keep an eye on the undersides of all the cutlets as they cook, and adjust the heat accordingly.
1 large eggplant (about 1¾ pounds)
2 large eggs
1 teaspoon water
1 cup panko (Japanese-style breadcrumbs—see Chapter 6: Chicken, Fish, and Meat)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 to 4 tablespoons olive oil
1. Preheat the oven to 250°F. Set up a rack in a baking tray on which you can put the cooked cutlets.
2. Slice off and discard the eggplant top and bottom. Use a sharp knife to cut the eggplant crosswise into ½-inch-thick slices. You should end up with 12 to 14 rounds.
3. Break the eggs into a pie pan, then beat with a fork or a small whisk, adding the teaspoon of water as you go. When the eggs become smooth, stop beating and set aside.
4. Combine the panko, salt, and pepper on a dinner plate. Have a second dinner plate (or two) ready to hold the coated eggplant slices. Have some damp paper towels ready, as well, to wipe your hands as needed.
5. One at a time, dip the eggplant slices into the egg and then let any excess egg drip off back into the pie pan. Put the moistened slice into the panko mixture, pressing it down firmly so the crumbs will adhere. Then turn it over, and press the second side into the crumbs until it becomes completely coated all over. Shake off any extra panko mixture, and transfer the coated slice to the clean plate.
6. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add about a tablespoon of the olive oil and swirl to coat the pan.
7. Carefully transfer the coated eggplant slices (as many as will fit in a single layer) to the hot pan. Cook, undisturbed, for 4 to 5 minutes, or until golden brown on the bottom.
8. Use a metal spatula to carefully loosen each piece, keeping its coating intact (you don’t want to lose any of it to the pan). Flip it over, and cook on the second side for 4 to 5 minutes, until the coating is evenly golden all over and the eggplant is fork-tender. (You might need to drizzle in additional olive oil as you go, if the pan seems dry or the coating starts sticking to the pan.)
9. Transfer the cooked slices to the rack in the baking tray, and put the tray in the oven to keep them warm while you repeat the cooking process with the remaining slices. Serve as soon as possible.
GET CREATIVE
Make this vegan by using ½ cup plain soy milk in place of the eggs and water.
Add up to 1½ teaspoons Italian seasoning (or a combination of dried thyme, basil, and oregano) to the panko for extra flavor.
Add up to ¼ cup grated Parmesan cheese to the panko to make the crust crisper and more flavorful.
Scatter some grated mozzarella and Parmesan cheese over the cooked cutlets, and melt briefly under the broiler (or in the toaster oven, on the broil setting). Serve with marinara sauce for an easy eggplant Parmesan effect.
Serve on a plate or a toasted soft roll with pesto (store-bought or homemade—see Chapter 8: Party Snacks) or mayo mixed with a bit of pesto. You can also add a dollop of tomato sauce for color and flavor contrast.
black bean burgers
Makes 4 burgers
No, not the Texas-style bean burger, which is a beef burger smothered in refried beans, tortilla chips, and Cheez Whiz. This is a literal bean burger made from actual beans. Far from tasting like bland hippie food from the ’70s, these are full of assertive flavor, creamy on the inside and wonderfully crisp on the outside. The batter is quite soft, so you’ll need to form the patties directly in the pan, using a spoon to keep things neat and intact. To save on cleanup, use the same skillet for sautéing the onions and cooking the burgers.
These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.
2 to 3 tablespoons olive oil
½ cup finely minced red or yellow onion
Two 15-ounce cans black beans (about 3 cups cooked beans)
1 large egg, well beaten
1 cup toasted breadcrumbs (see Chapter 3: Pastas)
2 teaspoons ground cumin
2 teaspoons minced garlic (about 2 good-sized cloves)
Scant ½ teaspoon salt
1/8 teaspoon freshly ground black pepper (or more, to taste)
1. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Add the onion, and cook in the center of the pan, stirring often, for 3 to 4 minutes, or until the onion softens. Set aside to cool slightly.
2. Set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain thoroughly. Transfer the drained beans to a medium-large bowl, and use a potato masher or fork to mash them as smooth as possible. Stir in the beaten egg, breadcrumbs, cumin, garlic, salt, and pepper. Scrape in the cooled onion, and mix until thoroughly combined.
3. Wipe out the skillet with a paper towel, and then return the skillet to medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Use a large spoon to scoop 4 equal mounds of the bean mixture into the hot pan, and then, with the back of the spoon, flatten and push each one into a patty about ½-inch thick and 3½ inches in diameter. Cook, undisturbed, for about 3 minutes, or until golden brown on the bottom.
4. Use a metal spatula to carefully loosen each burger and flip it over, adding a little more oil if the pan seems dry. (If the burger falls apart as you turn it, don’t worry. Just push it back into shape and keep cooking.) Cook on the second side for about 3 minutes, or until the undersides are nicely browned. Serve immediately.
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GET CREATIVE
Make this vegan by omitting the egg. It will not hold together too well, but it will still taste good.
Add ½ cup minced walnuts to the batter for flavor, texture, and a little extra protein.
One teaspoon of chili powder added to the batter will give these burgers a nice hit of heat.
Add a teaspoon of soy sauce to the batter for a meatier flavor.
A handful of minced cilantro mixed into the batter will freshen up the flavor.
Top with shredded jack or Cheddar cheese while the second side is cooking.
Serve on a toasted soft roll with mayonnaise, minced cilantro, salsa, lettuce, and tomato.
Serve open-face on a warmed corn or flour tortilla, topped with guacamole (store-bought or homemade—see Chapter 8: Party Snacks) or avocado slices, sour cream, salsa, and a scattering of cilantro leaves, with tortilla chips on the side. You can also crumble on some queso fresco (a crumbly white Mexican cheese) or goat cheese.
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portobello faux burgers
Makes 4 “burgers”
Portobello mushrooms are about as meaty as the vegetable kingdom gets, and their shape, size, texture, and flavor make them a perfect natural burger alternative. These are cooked under the broiler, making them super-easy. Just keep an eye on them as they broil, so the tops don’t burn. The secret of their greatness is all in the marinade—a bold mixture of balsamic vinegar, garlic, and olive oil. You might think that, like a sponge, the mushrooms would plump up as they absorb it, but surprisingly, the salt drains out some of their moisture, causing them to shrink and firm up a bit as they take on more and more flavor. An hour of marinating is a must, but the longer the better. I once let them soak for an entire week, and they were amazingly flavorful. So if you like, you can marinate a batch and cook one or two mushrooms at a time over the course of a few meals, leaving the uncooked ones to bathe in the marinade.
This recipe is vegan.
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