burgers

Chicken Soup Burgers

My daughters are not big meat eaters, so when they were young kids and still living at home,  I never made stuff like roast beef or beef stew or meatloaf. They just didn't want any of it.

They didn't even eat hamburgers.

We were basically a chicken and turkey family (including chicken and turkey burgers).

Also, I would make burgers out of all the vegetables I used for chicken soup, which I cooked more often than almost everything.

That was a kid favorite. They still talk about those burgers.

Recently I made some chicken soup because, well, it's been rainy and gloomy in my part of the world and soup is like magic to help get you in a good mood. I used the leftover vegetables for burgers, just for the two of us. Fabulous not-quite-meatless dinner. Of course you can make this a vegetarian meal with regular cooked vegetables not from soup!

 

CHICKEN SOUP BURGERS

  • 8 cooked carrots, cut up
  • 6 stalks cooked celery, cut up
  • 2 cooked parsnips, cut up
  • 1 large cooked onion, cut up
  • some sprigs of cooked dill
  • 1 large egg
  • 1/2 cup matzo meal
  • salt and freshly ground black pepper to taste
  • vegetable oil

Place the cooked vegetables and dill in a food processor and pulse to combine them and chop them into very fine pieces. Spoon the contents into a bowl. Add the egg, matzo meal and some salt and pepper to taste. Mix thoroughly to combine the ingredients evenly. Shape portions of the mixture into patties about 1/2-inch thick. Heat about 1/4-inch vegetable oil in a saute pan over medium-high heat. When the oil is hot enough to make a crumb sizzle, add the patties, a few at a time, leaving space between them in the pan. Do not crowd the pan. Fry the patties for about 3 minutes per side or until golden brown and crispy. Drain on paper towels. 

Makes about 12

 

Love Those Tuna Burgers

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Tuna is not one of my favorite fish. It's frequently dry and chewy, except when it's rare, and unless you buy a really thick hunk of really high quality fish, it's difficult to get it rare to perfection -- if the piece is thin it cooks to an unpleasant looking grayish color.

But tuna burgers? I love them. Because grinding or chopping the flesh makes it tender, even when the burger is well-done. And the color is just fine for burgers, especially because the outside surfaces crisp to a gorgeous golden brown whether you grill, broil or saute them.

I don't mix in too many seasonings when making tuna burgers. Instead, I add flavor with a tangy condiment to serve with the tuna burger on the roll. Recently I mixed the fish with chopped fresh chives -- the only herb I have been successful in growing in my garden this year -- and served the burgers with mayonnaise mixed with chopped kalamata olives and a hint of lemon peel.

This recipe is extremely easy, also quick to cook. Just perfect for casual, summertime eating, meatless/dairy meals and any old time.

 

Tuna Burgers with Olive Mayo

 

  • 5 tablespoons mayonnaise
  • 3 tablespoons finely chopped kalamata olives
  • 1/2 teaspoon grated fresh lemon peel
  • 20 ounces fresh tuna
  • 2 tablespoons chopped chives
  • 1 large clove garlic, chopped
  • salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 4 rolls
  • lettuce, spinach or arugula leaves
  • 4 slices tomato

 

Preheat an outdoor grill or oven broiler (or use a sauté pan). Mix the mayonnaise, olives and lemon peel together and set aside in the refrigerator.

Chop the tuna into very fine pieces (or pulse in a food processor). Place the fish in a mixing bowl. Add the chives and garlic and some salt and pepper to taste. Stir in 2 tablespoons of the olive oil. Shape the mixture into 4 patties. Brush the remaining olive oil over the surface of each patty. Grill or broil the burgers for 2-4 minutes per side or until lightly browned and crispy on both sides and cooked to the degree of doneness preferred. OR, pour the remaining tablespoon of olive oil in a sauté pan and fry the burgers for 2-4 minutes per side over medium-high heat.

Spread equal amounts of the mayonnaise mixture on the bottom side of each roll. Place a lettuce leaf on top, then top with a slice of tomato. Place the burger on top of the tomato. Cover with the top of the roll.

Makes 4

 

 

Turkey Burgers with Avocado Ketchup

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A long time ago I read that ketchup began in the far east as a kind of fish sauce and it was ages and ages later that some smartie decided to make it with tomatoes.

The rest, as they say, is history. When you say "ketchup," most people picture the thick, red, viscous condiment.

In my family we don't argue over what ketchup means. We don't even argue about what kind to buy, because even though I've cooked my own tomato ketchup from time to time, our brand is Heinz. 

But I do make other kinds of ketchup too. Plum ketchup, for example. They're sort of like smooth chutneys that go well with grilled chicken, beef, lamb and so on. 

So recently, now that it's outdoor grill season, I made avocado ketchup, which is the perfect condiment for turkey burgers. No cooking involved (except for the burgers).

Is it really just a simplified form of guacamole, pureed to a fare-thee-well?

Maybe. But I call it ketchup.

 

Turkey Burgers with Avocado Ketchup

 

  • 1 large, ripe avocado, peeled and pitted
  • 2 sun dried tomatoes, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt and freshly ground black pepper to taste
  • 1 pound ground turkey
  • 2 medium scallions, finely chopped
  • 1 medium Serrano pepper, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/4 cup lemon juice
  • 2 tablespoons vegetable oil, optional
  • 8 slices toasted bread
  • 2 tomatoes, sliced

 

Cut the avocado into chunks and place the pieces in a food processor. Add the tomatoes, cumin, olive oil, lemon juice and some salt and pepper and process until thoroughly blended and uniform in color (mixture should have the consistency of ketchup). Set aside. Place the turkey, scallions, Serrano pepper, garlic and lemon juice in a bowl and mix to combine the ingredients evenly. Shape the mixture into 4 burger patties. Grill the burgers on an outdoor grill OR heat the vegetable oil in a sauté pan over medium heat. Cook the burgers for about 2 minutes per side or until crispy and cooked through. Place 4 slices of toasted bread on each of four plates. Place tomato slices over the bread. Top with the burgers. Top with equal amounts of the avocado ketchup. Cover with remaining toast slices.

 

Makes 4 servings