Belgian burger recipe

Posted on May 8, 2011 by linda

BH&T Belgian burger recipeBurger with Belgian Beer Stew and Edam Cheese
And now we have arrived at Begium.  Again, I find the European’s challenging, how to differentiate the recipes and make the burger taste uniquely Belgian?

Belgium is located in Northern Europe between France, Germany, Netherlands and Luxemburg.

courtesy of CIA World Factbook

courtesy of CIA World Factbook

My husband has read somewhere that the Belgians have the appetites of the Germans with the sensibilities of the French.  In my reading the Belgians were referred to as gourmands as differentiated from the French gourmets.  So, of course I had to look up both words to understand why that was so clever (funny how you think you know what words mean, then you realize that you really don’t).  Gourmands like lots of food, gourmets like good food.   So, when you understand the joke you realize it isn’t very nice…we’ll move on.

There were only two things I knew about Belgian food before I started – 1) they make the best chocolate in the world, 2) they also make a really yummy beer.  I quickly decided that mixing beer and chocolate on a burger would be disgusting (I know, you were worried for a minute there).  After doing some more research I found that Belgians like hearty food, beef and beef stews.  That seemed like a good place to start.  Belgians are also pretty fond of cheese.  I decided to go with an Edam as it’s a pretty common cheese in that part of Europe.  The first store I went to didn’t have Edam and recommended a yellow Gouda instead.  I tried both and the Gouda didn’t have the flavor that I wanted.  It wasn’t bad, but the Edam has a richer flavor that stood up better to the stew.

The result was a rich and tasty burger – it was like eating a hearty beef stew and the cheese just puts it over the top.  Unfortunately because it’s made with beer, I had to go lightly on the topping myself (I’m allergic to beer), but I did risk life and limb to taste everything and I loved it.  We served it with the rest of the Chimay for everyone else and a glass of 7 Deadly Zins for me.  Because the burger is a little heavy, we just roasted some white and green asparagus tossed in olive oil, salt and pepper – yummm.   I again realized after photographing that I had forgotten the top piece of bread, but we did eat it with a top and bottom and that’s how I recommend you do it.

This is an easy burger to make – one topping, and that topping can be made ahead of time.  Enjoy!

Belgium Burger
Italian bread sliced into 8 slices ¼ inch thick
1 Tablespoon olive oil
1 pound ground beef
Kosher salt
Pepper
3 ounces Edam cheese sliced
Green leaf or bib lettuce
Belgian Beer Stew

Brush olive oil onto a nonstick grill pan or outdoor grill.  Lightly grill each slice of bread until just toasted, then turn and toast the other side.  Set aside.

Combine beef with salt and pepper then form into four patties and grill to desired temperature.  Add cheese 1-2 minutes before burger is completely cooked and cover to melt the cheese completely.

Place lettuce on four slices of bread, add burger patties then top with a generous helping of Belgian Beer Stew and the final four pieces of bread.

Belgian Beer Stew
2 Tablespoons olive oil
½ cup diced onion
¼ cup diced celery
¼ cup diced carrots
2 cups chopped  cremini mushrooms
2 medium cloves garlic
2 cups Chimay Bleue
2 bay leaves
2 Tablespoons beef demi glace
2 Tablespoons flour
Kosher salt and pepper to taste

In a medium sauté pan, heat olive oil over medium high heat.  Add carrots and sauté for 2 minutes stirring constantly.  Reduce heat to medium and add onions.  Cook for 3 minutes stirring regularly (don’t let the onions burn!).  Add celery and garlic and sauté for another minute.  Add Chimay and bay leaves.  Stir and get any bits up from the bottom of the pan.  Bring to a rapid simmer and simmer for 5 minutes.  Add mushrooms and demi glace and simmer for an additional 15 minutes.  Remove bay leaves.  Whisk in flour, add salt and pepper to taste then simmer for another 5 minutes until stew is thick.

You can make the stew ahead of time, but heat it up and serve it hot.

BH&T Belgium beer stew

Belgian burger recipe

©Copyright 2011 Linda Monach

 

Posted in beef burgers, european recipes | Tagged , , , , , , | 4 Comments

Belarusian burger recipe

Posted on April 29, 2011 by linda

BH&T Belarus Burger RecipeMushroom and Sauerkraut smothered burger on Draniki (potato pancake)
It’s probably my juvenile sense of humor and it definitely dates me, but I can’t hear the word Belarus without thinking of Bela Lugosi and in particular his role in Bud Abbot and Lou Costello Meet Frankenstein, and I smile (I’m not that old, I just have always loved old movies, yes, even black and white movies – crazy, I know).  But that’s neither here nor there.

belrus-map

courtesy of CIA World Factbook

Belarus is a landlocked country bordered by Russian, Ukraine, Poland, Lithuania and Latvia.  It’s another ex-Soviet country that gained independence in 1991, but still maintains close ties to Russia.  The land is flat and marshy and agriculture is a little limited.

Belarusians eat a lot of pork, so we’re going with a pork burger for this one.  Luckily for us, they enjoy mushrooms (and I do too – oh happy day).  It seems that they also like to eat potato pancakes – another lucky break.  I’ve made this with chanterelle mushrooms, but it’s almost as good with plain old button or cremini mushrooms (and a lot cheaper).  Based on my research, Belarusian potato cakes aren’t like the Swedish potato cakes, you don’t shred the potato into strips, you use the smaller side of the grater and make a mush of the potatoes.  This makes a smoother cake with more of a mashed potato like feel.  If you want a shortcut, you can use the frozen hash browns instead and just chop them up in a food processor, it’s not quite as good, but it takes less time.

The final effect is a rich oniony garlicky burger that is perfect for a cool evening and a hearty appetite. The second time I prepared the dish.  The burger fixings also worked really well with the veggie burger – I think it was one of the best veggie burgers yet, so this is a veg friendly recipe.

At the end of it all we have a pork burger on an oniony garlicky potato pancake, topped with sauerkraut and sautéed mushrooms – great for those of you living where the weather is cooling down.  It’s a bit of a heavy burger, so go light on side dishes.  The Belarusians would probably serve this with vodka, but I chose a medium body cabernet and it was perfect.

If you like this burger, check out the Czech Republic burger, it’s got potatoes and sauerkraut but also cheese, glorious cheese!

Belarus Burger
1 pound ground pork
¼ cup diced onion
1 garlic clove minced
4 Draniki (recipe below)
Sautéed Mushrooms (recipe below)
Sauerkraut (recipe below)
Sour cream (optional)

Combine pork, onion and garlic.  Mix well then form four patties.  Grill each patty until the meat reaches an internal temperature of 160˚F.  Place each cooked patty on a cooked Draniki, top with Sauerkraut and Sautéed Mushrooms.  Serve with a dollop of sour cream on the side (optional).

Draniki
4 yukon gold potatoes
1 medium onion
2 small garlic cloves
2-4 Tablespoons flour
salt and pepper
2 Tablespoons olive oil

Using the small side of a grater, grate potatoes into a large bowl (this will be really mushy and liquidy – it should not be like hashbrowns).  Using same side of grater, grate onion and add to potatoes.  Crush and mince the garlic and add to mixture.  Drain excess water.  Add flour until you get a consistency like oatmeal.  Add salt and pepper.

In a large non-stick pan, heat olive oil over medium high heat.  For potato mixture into 4 patty shapes and place them in the oil as you form them (they will be mushy, so you won’t be able to form all four then put in pan, just place them in as you make them).  Fry the Draniki until golden (3-5 minutes), then turn and cook for another 5 minutes.  Keep an eye on the heat so that you don’t burn the Draniki, you want them on the heat long enough to cook the potatoes all the way through, but you don’t want to blacken them.  Serve warm.

BH&T Belarus draniki

Sautéed Mushrooms
2 cups chopped button mushrooms
1 cups chopped chanterelle mushrooms
1 teaspoon olive oil
kosher salt

In large non-stick sauté pan, heat butter over med-high heat, add mushrooms and sauté until just browned and soft.  Salt to taste.  Serve warm.

Sauerkraut
2 cups sauerkraut
1 medium onion sliced into eighths lengthwise
olive oil

Heat oil in a medium sauté pan over medium heat.  Add onions and sauté for 3 minutes or until onions are beginning to soften and turn translucent.  Add sauerkraut and turn heat down to low.  Cook for 10-15 minutes over low heat.  Serve warm.

BH&T Belarus sauerkraut

 

Belarusian burger recipe

© Copyright 2011 Linda Monach

Posted in european recipes, pork burgers, slavic recipes | Tagged , , , , , , | 10 Comments

Bajan (Barbados) burger recipe

Posted on April 17, 2011 by linda

BH&T Barbados burger recipeBajan spiced fishcake with papaya butternut squash mash
Barbados is the eastern most island in the Caribbean.  It has beautiful sandy beaches and is generally not susceptible to hurricanes (although it’s technically in the hurricane belt).

courtesy of CIA World Factbook

courtesy of CIA World Factbook

Barbadians refer to themselves as Bajan – since that’s a lot easier to say and to type, we’ll use that word for the rest of this recipe. Tourism is a huge part of the economy in Barbados, so as expected, there are lots of options for food of all kinds on the island.  Like Antigua and Barbuda, there is a local polenta dish called Cou Cou (basically the same as the Fungi recipe from Antigua and Barbuda).  Given that we’ve already explored this flavor, I decided to not include it with the Barbados burger, but if you want a more authentic flavor of the island, use the Fungi recipe and enjoy.  As with so many cuisines, there is a Bajan seasoning that has as many recipes as there are Bajan cooks.  While Bajans like their food spicey, you can control the heat in this dish by using more mild chilies or less of the pepper, you can also add more of the chili pepper if you want to spice it up even more.  When I made the recipe tonight, I went light on the peppers and my one year old daughter was able to enjoy the fish cake with us – in fact, she ate most of mine!

In terms of meat, you can, of course, get good beef, pork and chicken in Barbados, but being an island country, fish is key to the local cuisine.  The local fish of choice is flying fish.  If you are lucky enough to find some flying fish at your local grocer, you should make this recipe with it, but my neighborhood is flying fish free, so I used cod.  You could also substitute any other flaky white fish.  This makes a really light and tasty fishcake – great for summer time or any time you are looking for a lighter burger alternative.  Even my father ate his “burger”, at the same time claiming that it was “just ok”.  We aren’t big fish people in my family, so I’ll take the clean plate at face value and declare success.  My husband and I both loved it.

Because I went shopping before noon today and Massachusetts has a ridiculous law that alcohol can’t be sold before noon on Sunday, I wasn’t able to get a special wine for this dish.  So we cracked open a Coppola Rosso (nice and light with a little bit of spice on the finish).  It was great.

I tried the burger toppings with a veggie burger and it wasn’t great – the flavors of the Garden Burger fought with the freshness of the toppings – I didn’t love it.  Overall the recipe is easy to make and you can do as I did, make all the toppings and the mix for the fish cake ahead of time, then just fry up the fish cakes when you’re ready to eat.

Barbados Burger
1 cup cooked cod (steamed works best)
½ cup Bajan Seasoning (recipe below)
1 cup fresh bread crumbs*
½ teaspoon baking powder
1 egg lightly beaten
⅔ cup heavy cream
2 Tablespoons coconut oil
Four slices of brioche or other soft bread
Papaya Butternut Squash Mash (recipe below)
Bajan Mayo (recipe below)

In a large non-stick frying pan, lightly toast the bread over med-high heat. Remove and set aside.

Place fish in a large bowl and use a fork to shred or flake the fish.  Add next five ingredients and combine thoroughly.  Form four patties out of the mixture (it will be a very wet mixture).  In a large non-stick frying pan over med-high heat, heat the coconut oil until shimmering.  Carefully place each patty into the hot oil and fry until golden (about 3-5 minutes).  Gently turn each patty over and continue cooking until both sides are golden (another 3-5 minutes). Place one fish patty on each slice of toasted bread.  Top each patty with 2-4 Tablespoons of the Papaya Butternut Squash Mash and 1-2 Tablespoons of the Bajan Mayo.

*(just take stale or toasted bread in food processor and pulse until you have a good crumble – don’t use store bought bread crumbs)

Bajan Seasoning
7-8 green onions sliced thin (white and light green parts)
1 Scotch bonnet chili minced
¼ cup fresh parsley finely chopped
¼ cup fresh dill finely chopped
⅛ cup fresh marjoram finely chopped
⅛ cup fresh thyme finely chopped
½ small onion finely chopped
3 cloves garlic finely chopped
juice of one lime
kosher salt

Combine all ingredients in bowl.  Cover and refrigerate until ready to use (up to two days).

BH&T Barbados Bajan seasoning

Papaya Butternut Squash Mash
1 pound butternut squash
1 pound papaya
kosher salt

Preheat oven to 375°F.  Slice squash in half and scoop out the seeds and pulp in the center.  Place the squash cut side down on a cookie sheet and roast in the oven until very soft (about an hour).  Remove from oven and cool then scoop flesh out of the skin and into a bowl.  Peel the papaya and remove and discard the seeds.  Finely chop the flesh of the fruit and add to the butternut squash.  Place both in a food processor and pulse until combined.  Salt to taste.  Cover and refrigerate until ready to use (up to one day).

BH&T Barbados papaya mash

Bajan Mayo
½ cup mayonnaise
¼ cup Bajan Seasoning

Combine ingredients and refrigerate in a covered container until ready to use.

BH&T Barbados mayo

Bajan (Barbados) burger recipe

Copyright © 2011 Linda Monach
 
Posted in caribbean recipes, fish burgers | Tagged , , , , , | 5 Comments

Bangladeshi burger recipe

Posted on April 12, 2011 by linda

BH&T Bangledeshi burger recipeSpicy Korma Burger with Yogurt Lentil Sauce
Bangladesh is surrounded on three sides by India with a small area bordering Burma and the southern coast along the Bay of Bengal in the Indian Ocean.  The people of Bangladesh are ethnically Bengali and almost 90% are Muslim.

courtesy of CIA World Factbook

So, while Bangladeshi food will seem very similar to Indian food, there are some important differences.  Because of the Bengali influence, Bangladeshi food is traditionally very spicy.  Don’t let this scare you away from this part of the world, you can still enjoy the rich flavors without killing yourself with heat.  In the recipe below I used a Thai Chili, but if you want it more mild, substitute a jalapeno and/or don’t use as much of the chili.  You can also generally reduce the heat if you discard the seeds as most peppers have a lot of heat in their seeds.  The hotter you make this, the more authentic to the country, but if your family won’t eat it, authenticity counts for nothing.

The other big difference between Indian cooking and Bangladeshi cuisine is that beef is eaten regularly in Bangladesh (especially when guests are invited over).  Because India is primarily Hindu, beef consumption is practically non-existent (especially when you look at the stats on a per person basis).  So, even though fish is the most common protein in Bangladesh, I couldn’t resist the opportunity to pair beef with the richness of the flavors of this region – bringing two of my favorite things together on one plate, what could be better?

Bangladeshi meals regularly feature dal.  Dal is a method of preparing certain lentils peas and beans.  It is rich, fragrant and yummy.  The challenge with creating a burger is that layering too many flavors can get overpowering – so, rather than blow out your palate, I’m letting the Korma sauce carry the rich complexity of flavors and instead use the lentils with yogurt to give you a cooling sauce to balance the dish.

I don’t want to play favorites, but this burger will likely stay in the top 5 even when I’m done with all 192.  The sauce is as good as we’ve gotten at our favorite Indian restaurants (most of which serve plenty of Bengali dishes), and works amazingly well with the ground beef.  It is delicious with veggie burgers and surprisingly easy to make.  The only caveat on ease of cooking is that you need to give the Korma sauce time to cook and, if you can give it overnight to steep, it is even better.

Bangledeshi Burgers
1 pound 80% lean ground beef
½ teaspoon Kosher salt
½ teaspoon Pepper
4 pieces of naan or other flat bread
Yogurt Lentil Sauce
Korma Sauce

Combine the beef with salt and pepper and form into four patties.  Cook burgers to desired temperature.  Trim naan into 8 burger sized squares.  You can warm these for about 5 minutes in a 200 degree oven if you want warm bread.  Spread 2-3 Tablespoons of the Yogurt Lentil sauce on 4 of the pieces of bread.  Set the burgers on top then add 1-2 Tablespoons of the Korma sauce to each burger and serve.

Garam Masala
¼ cup whole cumin seeds
1 Tablespoon whole coriander seeds
2 whole cinnamon sticks
8 whole green cardamom pods bruised (lightly crushed)
5 whole cloves
⅛ teaspoon ground mace (you can substitute nutmeg)
2 teaspoons whole black pepper corns
2 whole star anise
2 bay leaves

Place all ingredients in a small nonstick pan over low heat and toast for 3 minutes or until fragrant.  Remove from heat and cool the spices for approximately 5 minutes.  Place all spices in a spice grinder and grind until you have a consistent powder.  This will make a lot of the spice mixture, but you can store it in an airtight container in the freezer almost indefinitely (4 ounce baby food jars work great).  You can also purchase Garam Masala already prepared, but be aware that there are many different recipes and each will give a different taste to your dish.

Korma Sauce
1 Tablespoon coconut oil
½ cup onion diced
2 teaspoons Garam Masala
1 Thai Hot chili pepper diced
½ teaspoon ground turmeric
½ teaspoon minced ginger
6 ounce can tomato paste
½ cup coconut milk
2 teaspoons dark brown sugar
kosher salt
½ cup 2% milkfat Greek yogurt

In a medium sauté pan, heat oil over medium low heat until melted (or until thinned if using substitute options).  Add onions and sauté until they begin to soften (about 3 minutes).  Be careful to keep your heat low enough that the onions don’t brown.  Turn the heat to low and add the next four ingredients one at a time, letting the mixture cook for 3 minutes after each ingredient is added.  When you’re finished, it should look something like this….

BH&T Bangledesh korma in process

Add the tomato paste and cook for 3 minutes, then add the coconut milk and brown sugar and cook for another 3 minutes.  Salt to taste.  If you have the time, let the sauce cool to room temperature then refrigerate it overnight in a covered container.  You can use the sauce same day, but more time=more flavor.  The next day, remove the sauce from the refrigerator and let it warm to room temperature (this isn’t strictly necessary, just makes it easier to warm up evenly – you can go straight from fridge to stove).  Place the sauce into a medium sauce pan and warm over low heat until warm through.  Add the yogurt and adjust seasoning to taste (more yogurt will cut the heat, more peppers or some cayenne will make it hotter).  You’ll want the sauce warm for serving with the burgers

BH&T Bangledesh korma sauce

Yogurt Lentil Sauce
½ cup red lentils
½ cup 2% milkfat Greek yogurt
½ teaspoon Kosher salt

Boil lentils for 5 minutes in salted boiling water.  Strain the lentils and let them cool to room temperature.  Combine cooked lentils with yogurt and salt, cover and refrigerate until ready to use.

BH&T Bangledesh lentil yogurt sauce2

Copyright © 2010 Linda Monach

Bangladeshi burger recipe

 

 


 

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Bahrainian burger recipe

Posted on April 7, 2011 by linda

Baharat spiced burger with homemade Hummus and Tabouleh

courtesy of CIA World Factbook

Bahrain is another island country, but on the other side of the world from the Bahamas.  It’s located in the Persian Gulf near Qatar and across the Gulf of Bahrain from Saudi Arabia and is comprised of 33 islands.  Bahrain has been much in the news lately and unfortunately the world seems to be pretty silent on the situation there.  I’m not taking any sides on this blog, but it does seem like we are very interested in some fights and oddly silent on others…thank goodness we only have to worry about the food for our journey.

Bahrain is a small country and since it’s pretty centrally located, the cuisine is fairly typically Middle Eastern.  If you travel to Bahrain (and based on the photos I’ve seen, it looks like a beautiful place to vacation), you’ll have a tough time finding Bahrainian food served at restaurants.  Most of the restaurants in the country cater to the international community and offer all manner of international flavors.  According to the blogs and tourist sites I visited, the best way to get Bahrainian food is to be invited to some one’s house.  There are as many hummus and tabouleh recipes as there are recipe websites on the internet (actually there are more as many have multiple recipes).  Since I wasn’t able to find any particularly Bahrainian version, I just used flavors I love.  I also got the chance to experiment with Meyer lemons, about which I had heard so much, but never tasted – they are great.  They’re a subtle blend of lemon and orange flavors, not as tart as a lemon, not as sweet as an orange.  I have no idea if they get them in Bahrain, but they should!

With both the hummus and the tabouleh, taste as you go and adjust to your preference – since the recipes are simple, slight variations in the ingredients can change the flavor dramatically so think of these as guidelines rather than a strict recipe.  For the burger, I created a Baharat season mixture.  Baharat just means “spice” and there are again, innumerable recipes to be found.  Most Bahranians would use dried limes in the baharat.  Since I made a rule at the beginning that I wouldn’t force you to go to a specialty market for any ingredients, I found a way to get a comparable flavor from ingredients I found at my local supermarket.  If you want a more “authentic” experience, order some dried limes online and substitute 2 dried limes for the key limes and lime juice in the recipe; the result will be a powder rather than a paste, but it works the same.  I tried both ways and they were really close in flavor.

I also tried the toppings with a veggie burger – put a little Baharat on the veggie burger as it was grilling – delish, perfect for my vegetarian friends.

Overall this makes a really fresh and light burger, great for spring time.  Everyone cleaned his or her plate, my father said “I’d never order it, but it was ok”,  my husband loved it.  The big difference is that my dad doesn’t really like any of the ingredients (except maybe pita bread) and my husband does.  I think an “ok” rating is pretty good for making something he would never have eaten under other circumstances.  If you like Middle Eastern food, you’ll love this (I hope), if you don’t like Middle Eastern food, this burger might not be your favorite.  Let me know either way.

I served with pomegranate juice because I wasn’t in the mood for wine (crazy, I know).  Then I added some vodka to the pomegranate juice, and all was right with the world 🙂

Bahrain Burgers
1 pound ground lamb
1 ½ Tablespoons Baharat
4 sandwich size pita bread rounds or 2 large pita rounds
Tabouleh
Hummus

Combine Bharat and ground lamb and mix until spices are evenly distributed.  Form four patties and grill to desired temperature.

Slice open each pita round to form a pocket.

Spread 1-2 Tablespoons hummus inside each sandwich round of pita (if using large pita rounds cut them in half then use about ⅔ of each half for the burger bun).  Place the burger on top of the hummus and add 2-3 Tablespoons of Tabouleh on each.

 

Hummus
15 ounce can of garbanzo beans (chick peas) drained
½ cup tahini
¼ cup olive oil
¾ teaspoon kosher salt
3-5 cloves of garlic (to taste)
Juice of 1½  Meyer lemons (regular lemons are fine too)

In a food processor, pulse the garbanzo beans, tahini and olive oil until a thick paste is formed.  Add the other ingredients, tasting as you go and pulse until well combined.  The final product should have a consistency like peanut butter.  Refrigerate covered until you’re ready to use (preferably at least 1 hour)

 

Tabouleh
½ cup whole bulgur wheat
½ teaspoon kosher salt
¾ cup boiling water
1½ cup fresh parsley chopped
½ cup diced tomatoes
juice of one Meyer lemon (or regular lemon)
⅛ cup olive oil
⅛ cup fresh mint, chopped
zest from ½ Meyer or regular lemon

Combine the bulgur, salt and water in a heat proof container and let sit for ½ hour (shorter if you like a crunchy texture to the wheat, longer if you like it softer).  Drain any excess water.  In a large bowl, combine bulgur and remaining ingredients tasting as you go and adjusting flavor to your own preference.  Cover and refrigerate for a least an hour before using.

Baharat
2 key limes (or 2 dried limes ground in spice grinder)
½ teaspoon ground cardamom (preferably freshly ground in a spice grinder)
1 Tablespoon coarsely ground black pepper
1 Tablespoon sweet paprika
½ Tablespoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Zest and juice both limes and combine with all other ingredients in a small bowl until you get a cohesive paste (or evenly mixed powder).

Copyright ©2011 Linda Monach

Bahrainian burger recipe

Posted in lamb burgers, middle eastern recipes | Tagged , , , , , , , , | 12 Comments

to pineapple or not to pineapple?

Posted on April 2, 2011 by linda

So today we tackled one of the great questions of our time – “to pineapple or not to pineapple?”  Said another way, “must one add pineapple to the Australian burger with the lot in order to optimize the experience?”  Many of you said yes, a few dissented.  I realized I wouldn’t really be able to sleep well again unless I tried it for myself.  with the help of my official tasters, my husband and father, I set out to settle the matter once and for all.  The verdict?  I’m going for pineapple is optional.  It may just be that American tastes vary from Australian, but the pineapple didn’t wow us.  It tasted like, well, pineapple.  If you like pineapple, great, otherwise I think skipping it is just fine.

Unlike the beets, pancetta and onions, the pineapple just layered another flavor without elevating the dish.  We tried both grilled and raw pineapple, and found no great difference.

So, my vote, skip the pineapple but never skip the beets.

One additional note, if you do add pineapple, move the beets above the burger in the stack.  Otherwise, this burger becomes unreliable structurally.  My father gave up on eating his sandwich style and had to resort to a fork and knife.  He did eat it all though…

I stacked the second one better, so my husband’s stayed together.                   This is still the most difficult burger to eat.  Bring lots of napkins and a fork and knife just in case.

 

 

Posted in australian and oceania recipes | Tagged , , , | 13 Comments

Bahamian burger recipe

Posted on April 1, 2011 by linda

BH&T Bahamas burger recipeSpicy Crabcake with Pigeon Peas and Bird Peppers
The Bahamas are a group of small islands located in the Atlantic Ocean between Florida and Cuba.  The cuisine of the country is based on the abundance of fresh fish and shell fish available to the Islands.  The food that is probably most quinticentially Bahamian is the conch (the meat that comes from those pretty shells that everyone collects).  Unfortunately, despite being featured on Top Chef recently, you just can’t go to your local Kroger and pick up conch.  And, having tasted conch once on a visit to South Florida, I’m having trouble being too sad about its scarcity in the States.  Instead of conch, I’ve used crab, you could also use lobster.  The texture of lobster is closer to conch, but I prefer crab and it’s more budget friendly than lobster.  Bahamians also use a local pepper that I had trouble finding called Bird Pepper or Pequin Pepper.

bahamas-map

courtesy of CIA World Factbook

I did finally come across some in my local grocery store but if you can’t the spice level is similar to habenero or Scotch bonnet peppers – in other words, super hot.  Bahamians like their food spicy, really spicy.  Add in the local favorite of pigeon peas and you have a simple and tasty Bahamian Burger.

BH&T Bahamas bird peppers

Full disclosure on this one, I couldn’t even get my dad to try it – he really doesn’t like crab (or lobster, or conch) but I decided that trying to get an authentic flavor was more important than getting him to try the dish.  My husband (who likes shell fish) loved this and I liked it too (even though I’m not a huge shell fish fan).  You can vary the spice by using less of the pepper, but the zing of the pepper’s heat really compliments the crab.  The lime mayo balances it out and a little papaya is perfect to create a light spring meal.  I served it with a nice Eroica Reisling, which does exceed my $20 price limit for this blog, but is worth the $25 price tag because it adds the perfect crisp light counterpoint to the crab-cake.

Bahamas Burger
2 cups stale bread
1 cup half and half
1 dried habenero or 6-8 dried bird peppers
8 ounces crab meat chopped
¼ cup canned pigeon peas, drained*
1 teaspoon celery flakes
¼ minced onion
kosher salt
pepper
1 Tablespoon olive oil
3 Tablespoons butter
Lime Mayo (recipe below)
4 slices soft crust white bread (Italian bread works well)
½ papaya sliced (optional)

Pulse stale bread in food processor to create coarse bread crumbs.  Add half and half to bread crumbs a little at a time to soften the bread (you may not need all of the half and half, just add until mixture is soft, not soupy).  Dice the dried pepper(s).  Add the peppers and the next six ingredients to the bread.  Form four patties with the crab mixture and refrigerate for at least a half hour (this is really critical as it lets the mixture set and helps maintain the burger shape for cooking).  Note:  if your bread is too fresh and/or too chunky, you might have trouble keeping the crab cakes in perfect form.  If the mixture doesn’t seem to be holding together you can add a beaten egg to help hold the shape.  The good news is that if they fall apart a bit when you cook them, they’ll still be tasty, so just call it a loose burger/crab cake and pretend like you meant it to happen, it will be our secret.

In a large non-stick pan, heat the olive oil and butter over med-high heat until butter stops foaming.  Add the crab cakes and cook until lightly golden, about 3 minutes.  Turn carefully and cook for another 2-3 minutes.  Meanwhile, lightly toast or grill the four slices of bread.  Place a crabcake on each piece of toast and top with 1-2 Tablespoons of the Lime Mayo.  Serve with sliced papaya.

*Pigeon peas crack me up – the can shows these bright green peas that look delicious.  When you open the can you find the the real thing is more brownish beige than green and tastes more like a bean than a pea.  That being said, they are good and mix well with the spiciness of the peppers.

Lime Mayo
½ cup mayonnaise
2 Tablespoon lime juice

Combine ingredients in a small bowl and refrigerate for 30 minutes before using.

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©Copyright 2011 Linda Monach

 

 

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Azerbaijani burger recipe

Posted on March 27, 2011 by linda

BH&T Azerbaijan burger recipeBurger on Tandir with Aromatic Herbs and Apricot-Saffron Yogurt Sauce
Azerbaijan is on the coast of the Caspian Sea and borders Iran, Armenia, Georgia and Russia.

courtesy of CIA World Factbook

Because Azerbaijan was part of the Soviet Union from 1920 to 1991, the traditional foods fell out of popular use and were supplanted by Soviet staples like cabbage and potatoes.  Apparently, at least according to a couple of sources I found, the Soviets wanted all of their people to eat the same kinds of food to bring them together culturally, so they set up what sounds like state run cafeterias, where everyone could get free or cheap (not clear to me which) food.  This further had the effect of encouraging women to participate in the workplace rather than staying at home and cooking for their families.  Since 1991, gradually the old flavors and cooking methods are being re-imported from Azerbaijanis in Iran.

I chose to reflect the traditional flavors rather than go with Soviet style cuisine, primarily because the Azerbaijani flavors are interesting and I wanted to explore how they would work with a burger.  In homage to the Soviets, I did make a side dish that incorporates Brussels sprouts and onion along with pasta – not exactly typical Soviet food, but it’s a tasty side dish, so please forgive the creative license.  For the burger, I have again tackled baking with a homemade tandir bread.  You could easily serve this on a store bought bread or roll – I would choose something with a firm-ish crust like ciabatta or focacia.  We did try the burger with store bought pita bread and it was ok, but not as good as a more substantial roll.

Azerbaijani cuisine uses a plethora of aromatic herbs and an herb salad is often a side dish with meat.  You can substitute your favorite herbs for the ones I’ve used here anything from dill to cilantro to basil would be appropriate in Azerbaijani cooking.  Yogurt is a key food in this entire region, Azerbaijanis, unlike Armenians, frequently mix fruit and/or nuts into yogurt and the addition of Turkish apricots makes a yummy counterpoint for the aromatic herbs.

This burger has a light and delicate flavor.  The bread is just slightly sweet, the yogurt adds a little more sweet, then the herbs give a brightness and freshness to the whole dish.  It’s perfect for a nice sunny spring day.  We served it with Five Rivers 2009 Pinot Noir – only $14 at Whole Foods, great price for a Pinot, nice delicate flavor.  I also tried a veggie version of this burger and I thought that the garlic in Gardenburger Original flavor overpowered some of the Azerbaijani flavors – it was ok, but not my favorite veggie option.

This is an easy recipe, the burger and toppings are simple, even the bread is relatively easy to make.  So fire up the grill, pour yourself a glass of Pinot and enjoy.

Azerbaijan Burger
2 teaspoons pomegranate molasses
1 teaspoon ground coriander
½ teaspoon ground sumac
Salt and pepper
1 pound 80% lean ground beef
4 Tandir Rolls (recipe below)
Apricot-Saffron Yogurt Sauce (recipe below)
Aromatic Herbs(recipe below)

In a small bowl, combine the molasses and spices.  In a medium bowl add the molasses mixture to the ground beef and mix until thoroughly combined.  Form the meat into four equally sized patties and cook to desired temperature.

Slice the Tandir Rolls in half and grill the rolls until lightly toasted.  Place one burger patty on each roll.  Spread 1-2 Tablespoons of the Apricot-Saffron Yogurt Sauce on each top “bun”.  Top each burger with 2-3 Tablespoons Aromatic Herbs, then cover with top bun.

Serve with Roasted Brussels Sprouts with Spring Onions and Orzo (recipe below)

Tandir Rolls
¾ cup water at 120˚F
1½ teaspoon fast acting yeast
1 Tablespoon honey
1¾ cup flour plus extra for kneading
¾ teaspoon kosher salt
Olive oil
1 egg yolk beaten

Combine first three ingredients in a large bowl and wisk until yeast is dissolved.  You should see some foamy bubbles coming from the yeast.  In a small bowl combine the flour and salt.  Slowly add the flour mixture to the yeast mixture (about ½ cup at a time).  When all of the flour is mixed in the dough should form a ball.  Flour a work surface and knead the bread for 8 minutes (time yourself, otherwise you’ll do two minutes and think you’ve done eight), re-flour as necessary during the kneading process to keep the dough from sticking.  Oil a clean dry glass bowl and set dough ball inside – cover with a dry towel and let it rest away from drafts for 1 hour or until it doubles in size.

Place a pizza stone in a cold oven then preheat the oven to 400˚F (if you don’t have a pizza stone, just preheat the oven and bake the rolls on a baking sheet).  Once dough has doubled divide it into four equal portions, roll each portion into a ball then hand flatten to form a disk about ½ inch thick.  In the picture above, I left two of the rolls in balls and the shape is just a little too spherical, the two rolls in front were flattened and worked much better as burger buns.   You can also tell that baking isn’t my forte, each of my rolls turned out a slightly different size and shape, luckily they tasted good.

Let the dough rest for 15 minutes.  Brush each dough round with egg yolk.  Place the dough rounds directly onto the hot pizza stone and bake for 10-12 minutes or until golden.

BH&T Azerbaijan tandir rolls

Apricot-Saffron Yogurt Sauce
½ cup 2% milk fat Greek Yogurt
6 Turkish apricots chopped*
¼ teaspoon ground coriander
4 threads of saffron crumbled
½ teaspoon kosher salt

Combine all ingredients in a bowl and stir until well mixed.  Refrigerate for at least a half hour before serving (this allows the flavors to meld together).  Stir everything up after it has sat so that you can make sure that the saffron is mixed well into the yogurt.

*Turkish apricots are available in any well stock grocery store.  They are brown rather than orange and have a darker, more date/fig like flavor than their California counterparts.  If you can’t find Turkish apricots, use dates or figs instead.

BH&T Azerbaijan apricot saffron yogurt

Aromatic Herbs
¾ cup watercress, chopped
⅓ cup fresh tarragon, chopped
⅓ cup fresh mint, chopped

Try to chop all of the ingredients to similar sizes.  Combine all ingredients – mix well to evenly distribute the flavors.

Roasted Brussels Sprouts with Spring Onions and Orzo
1 pound Brussels sprouts
1-2 Tablespoons Olive oil
Kosher salt
Fresh ground pepper
3 spring baby Vidalia onions
½ cup orzo

Preheat oven to 450°.  Slice the Brussels sprouts thin and discard stems.  Toss the sprouts in olive oil (should be just enough to coat the sprouts, but they shouldn’t be swimming in it) then generously salt and pepper.  Spread on a baking sheet and roast in oven for 10-15 minutes stirring half way through.  They’re done when you get some browning of the sprouts.  In the meantime, slice the onions in half length-wise and grill them over high heat until lightly browned on each side.  Chop the cooked onions into bite size pieces.  Cook the orzo per the directions on the package then drain.  Toss the Brussels sprouts, onions and orzo together in a large bowl and adjust salt and pepper to taste.

BH&T Brussels sprouts

Azerbaijani burger recipe

©Copyright 2011 Linda Monach

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Austrian burger recipe

Posted on March 7, 2011 by linda

BH&T Austrian burger recipeBurger with Austrian Goulash and Liptauer (cheese spread)
Before we begin – do not be afraid. That orange stuff is cheese and it’s not from a cheese log I got last Christmas.  The color comes from paprika, it’s scary looking, orange, just wrong – but the flavor is creamy with an herby tang – trust me.  So, on with the story…

Why do I keep thinking Europe will be easy?  Our next stop is Austria.  Austria is located in the heart of Central Europe.

from CIA World FactBook

It is completely landlocked, surrounded by Germany, Czech Republic, Italy, Slovenia, Slovakia, Hungary, Switzerland and Liechtenstein.  Because of its central location, Austrian cuisine is influenced by its many neighbors, teasing out the differences is what makes Europe such a challenge.  The most classically Austrian dishes are dumplings and of course of Wiener Schnitzel, neither of which is conducive to creating a great burger recipe.  And believe me, I tried to come up with something related to Wiener Schnitzel, but it’s just not burger material.

Dumplings were a little more promising – although the idea of a burger on a big wet dumpling didn’t get me too excited. Speckknoedel is one of the more popular dumplings.  It is a basic bacon dumpling flavored with thyme and caraway.  Rather than make a soggy dumpling, I decided to create a biscuit that would bring in these flavors and make a great substrate for the burger – winning! (sorry folks, I can’t help throw an allusion to the greatest train wreck of my lifetime in every now and then, I’ll try to refrain for getting epic about it, blame the tiger blood – ok, I’m done).

I tried bacon in the biscuits, cooking the biscuits in bacon grease, home-made and store bought – I baked my butt off.  After a several attempts and more glasses of wine, I found it worked best to put the herbs in the biscuit and have the bacon as a topping (more bacon flavor that way – bacon is good).  This last time I only had maple bacon in the house (bogo at the store and sold out of plain), and it was really tasty.  I don’t usually go for flavored bacon, but this time it worked, so if you like that sort of thing, or just have it in the freezer, give it a try.

You’ll see that I used canned biscuit dough vs making my own – while I have friends who were appalled at this choice, that was only after it was revealed.  Taste alone, canned biscuits are as good as most of us can make from scratch.  So, if you want to substitute Aunt Martha’s famous homemade biscuits, please go right ahead, just add some thyme and caraway and you’ll get the flavor you want.  You’ll also notice that I achieved two different results this last go around – I must not have kneaded the dough evenly and some of my biscuits rose more than others – I used the both puffy and thin ones and cut them in half for more of a burger feel to the dish.  You can also serve it on top of the thin biscuits and do the fork and knife thing – no wrong answers here.

Austrians also like goulash and Austrian goulash differs from Hungarian goulash in that it does not have green pepper (that makes a big flavor difference).  Goulash typically is made with meat, but I don’t like big chunks of meat on top of a burger, so I used a beef demi-glace or beef base to give the sauce beef flavor.   This results in a tangy, tomato sauce with a nice herb and meat flavor – a super fancy cool ketchup if you will (or even if you won’t – don’t be a snob, ketchup is just another word for tomatoes, vinegar and sugar).  Along with this I created a recipe for liptauer.  Liptauer is a traditional cheese spread that has a soft cheese, onion, caraway and paprika as the base, then you add other flavors that you like to it.  I used beer because my family likes beer and many Austrians do too (cooking with beer is relatively common).  Unfortunately, adding beer complicated my life because it meant that I really couldn’t eat the liptauer.  I’m allergic to beer – the basic, throat closing up, can’t breathe kind of allergic.  Much as I love this project and cooking, I don’t love it that much.  So I tasted pre-beer and my husband, mother and father tasted the final product and pronounced it perfect.  Please send all complaints to them.  Many families have their own secret liptauer recipe, so feel free to start with the recipe below then be creative and make your own family recipe.

And, of course, for my vegetarian followers (if you guys don’t actually try one of these recipes soon, I’m going to give up trying to adapt for you) – the goulash and the liptauer were great on the standard Original Gardenburger, minus the bacon – of course.  I didn’t try the recipe without the demi-glace so depending on the rules you live by I may have failed.  If you’re rules allow a demi-glace between friends, the garlic in the burger really complimented the goulash and the cheese balanced it perfectly.  (by the way, McDonald’s puts “natural beef flavor” in their french fries, that’s why they’re awesome)

This is an easy burger to make, if you don’t want to mess with the baking, it would work on a nice rye bread or standard burger bun.  The burger is hearty and filling, makes you want to get out your lederhosen and sing edelweiss.  (yes Ken, that was on purpose)

But seriously, creamy cheese with a little punch of paprika (not spicy) balances the rich and tart tomato sauce the buttery biscuit holds it all together and the bacon is just the proverbial icing on the cake.  Serve with beer or a crisp white wine – either works well (so I’m told, I, of course, drank wine)

Austrian Burger
8 slices of bacon chopped into 1 inch pieces
1 pound ground beef (80% lean)
1 teaspoon dry marjoram
½ teaspoon salt
4 Speckknoedel Biscuits (recipe below)
4 Tablespoons Liptauer (recipe below)
8 Tablespoons Austrian Goulash (recipe below)

In a medium frying pan, brown the bacon until crispy.  Place bacon pieces on paper towel to drain off excess oil.  Save the bacon grease.

Combine ground beef, marjoram and salt.  Form four patties out of meat mixture.  Use the bacon grease to lightly grease an indoor grill pan.  Cook the burgers to desired temperature.  Slice each Speckknoedel Biscuit in half.  Place each burger the bottom half of a biscuit, spoon approximately 1-2 Tablespoons Liptauer on top of each burger then spoon on 2-3 Tablespoons of the Austrian Goulash.  Top with generous helping of bacon bits and the top of the biscuit and enjoy!

Liptauer (cheese spread)
¼ cup 4% milkfat cottage cheese
¼ cup Neufchatel cheese (light cream cheese)
1 Tablespoon sweet paprika
1 Tablespoon minced onion
½ teaspoon caraway seeds
2 Tablespoons double bock beer (or other dark beer)

Combine all ingredients in a mini food processor and pulse until blended.  Refrigerate while making the rest of the burger components.

BH&T Austria liptauer

Speckknoedel Biscuits
1 can large biscuits fresh dough (8 biscuits in can)
½ teaspoon dried thyme
½ teaspoon caraway seeds

Remove biscuit dough from can and let sit at room temperature for about 15 minutes to soften.  Using a mortar and pestle or a spice grinder, grind the thyme and caraway together until fragrant.  Add thyme and caraway to biscuit dough and knead ingredients together.  The more you knead the dough the denser the final texture, so get the herbs mixed, but don’t over knead.

Divide dough back into eight portions and roll each portion out to approx 4 ½” round.  Bake at 350˚ for about 15 minutes until biscuits are lightly browned.

BH&T Austria Speckknoedel Biscuits

Austrian Goulash
1½ Tablespoons olive oil
½ cup onion diced
1 clove garlic diced
1 teaspoon dried marjoram
1 ½ Tablespoons beef base**
½ teaspoon caraway seeds
¼ cup red wine vinegar
6 ounce can tomato paste
1 Tablespoon sweet paprika

In medium sauté pan*, heat olive oil over medium heat until shimmering.  Add the onions and garlic and sauté until translucent, stirring regularly to avoid burning.  Add the marjoram, beef base and caraway seeds, lower heat and cook for another 2 minutes, stirring constantly.  Add vinegar, tomato paste and paprika.  Raise heat back to medium and cook stirring regularly for 5 minutes or until mixture is a deep red color.

*although it means you’ll have to watch closely to avoid burning, I like making this in a sauté pan, it ensures that all of the sauce touches the bottom of the pan and you get a nice even cooking.  The picture is a little oranger than the sauce actually is/should be.  You’re going for a rich deep red.

BH&T Austria goulash

**Beef base is richer and darker than beef bouillon.  It can be found in jars near the beef stock in a well stocked grocery store.  If you can’t find it in your local store, it can also be purchased online.  It is really salty, so check the salt level before adding any extra to this dish.  The last time I made this I substituted beef demi-glace.  The flavor is much richer and it isn’t overpoweringly salty.  You can’t get it at your local grocery store, so it doesn’t fit the “rules”, but you can get it at Williams Sonoma or any other fine cooking store and I recommend it over the beef base.  If you do use the demi-glace, use 2 Tablespoons and salt to taste.

©Copyright  2011 Linda Monach

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Australian burger recipe

Posted on March 2, 2011 by linda

BH&T AustraliaBurger with the Lot
Oh, Australia! How we love your people and your burgers. Some of the nicest people I’ve met have been Aussies. And now, one of my favorite burgers is inspired by their burger traditions.

From CIA World Factbook

But, before we go into the food, let’s get oriented in the world. Australia is a large continental island in the South Western Pacific Ocean.  Theland mass is just slightly smaller than the continental US.

The flavors of Australia are largely influenced by the British who began settling the island in the late 18th century.  Recently there has been more awareness of and experimentation with traditional aboriginal flavors and ingredients.  However, since most of those ingredients aren’t readily available outside Australia (kangaroo meat anyone?), nor are they commonplace in every day Australian cooking, I decided to stick with more main-stream flavors.  Australia is also the first country I’ve come across that has a burger that is widely accepted as the Australian burger.  So, rather than concoct something with Vegemite that we would all probably regret (yes, I found some Vegemite and tasted it and I can’t understand how an otherwise lovely group of people could claim this as a yummy food product – it’s gross), I decided to try to make the Australian burger.  I double checked my facts with my Aussie friend (gotta love a country that the natives refer to as Oz), and came up with a couple of musts – the authentic burger must have Worcestershire sauce in the meat and must have pickled beets (beetroot to the natives).  The rest is really ala carte.  For the ultimate “Burger with the Lot”, a perfectly fried egg is essential for the final ingredient.  Eating something that has beef, cheese, bacon and a fried egg takes a certain amount of courage and is not for the cholesterol challenged among us, but OMG – it is SOOOO GOOOD!  The pickled beets were perfect counterpoint to the richness of the egg – I’m in love with this burger.  Eat with caution and in moderation, but this is bound to change the way you look at a burger with everything.

I didn’t attempt a veggie burger with this one as it just didn’t make much sense given that meat and egg are two of the toppings.  We did try two Australian Shirazes and they worked well with the rich flavors of the burger.  The Peter Lehmann 2008 Shiraz was actually a little on the mild side for Australian wine, but the flavors were rich and complex enough for a $15 wine.  New to us was the Chocolate Box 2007 Dark Chocolate Shiraz – I was a little disappointed that I didn’t get a strong chocolate flavor, but only a little, cause the wine was tasty – big, rich fruit, exactly what you expect from an Aussie Shiraz.  Again, $15 and a good value.

One note – this burger is a bit of a pain to make because you want the burger and the eggs to be done at the same time – it helps to have a friend cook the burgers while you cook the eggs.

So grab a friend or two, a bottle of Shiraz or two, take a Lipitor and get ready for a rich and tangy burger that requires about 12 napkins to eat with any kind of grace at all.

If you like this burger, try the Colombian Burger it’s also messy and delicious!

Australian Burger with the Lot
1 Tablespoon olive oil
1 large onion sliced into 1/4 inch thick rounds
8 slices pancetta sliced thin*
4 burger buns
1 pound 80% lean ground beef
4 teaspoons Worcestershire sauce
Salt
4 ounces sharp cheddar sliced into 4 slices (preferably Australian cheddar if you can find it)
Bib lettuce
1-2 tomatoes (sliced)
4 Tablespoons ketchup
12 slices pickled beets**
4 eggs cooked sunnyside up

*you can use regular bacon but the flavor is a bit too strong for the other ingredients, pancetta has a softer flavor that really compliments the other ingredients.  You can find it in the deli section of a well stocked grocery store.

**these can be found in the international (English) section or in the canned vegetable section of a well stocked grocery store and they typically come in jars.  I used the plain ones rather than beets with lots of different spices, experiment and find what you like.  If you can’t find already pickled beets, just buy sliced beets and pickle them yourself with vinegar, you can find lots of recipes and how to on the internet.

Heat oil in a non-stick sauté pan, add onions and sauté over med high heat for about 10 minutes until lightly browned and soft (I don’t try to keep the rounds together as I like my onions completely softened, if you keep them in rounds, you’ll get a firmer texture – do what makes you happy).   Remove onions from pan and set aside.  Lower heat to medium and add pancetta.  Cook pancetta until lightly browned turning once.  Remove pancetta and set aside.

Combine ground beef with Worcestershire sauce and salt.  Form into four patties and cook on indoor grill pan until they reach desired temperature.  Add the cheddar cheese when the burgers have 1-2 minutes left to cook and melt cheese slightly.

Lightly toast burger buns.  On each bottom bun layer; lettuce, 3 pickled beets, burger, grilled onions, tomato, pancetta, ketchup and one sunny side up egg*** – then end with top bun.

I suggest each person cut their burger in half before eating in order to break the egg yolk and get all that yumminess in every bite.

***Note:  I am not including a recipe for how to cook a sunny side egg because Master Chef Fernana Point perfected the technique and I have nothing to add.  If you don’t have your own method, do an internet search on his name along with “sunny side up egg” and you will find the details.

Australian burger recipe

Australian burger recipe

©Copyright 2011 Linda Monach

Posted in australian and oceania recipes, beef burgers | Tagged , , , , | 58 Comments