Fire Up That Grill!
Summer is the perfect time to invite a neighbour over for a meal – all you have to do is fire up the BBQ and bust out some compostable plates and napkins for easy hosting right in your own backyard! To help inspire us in our summer hospitality, Harvest Ministries Director Ricardo Medina shares 2 delicious takes on the classic burger to try this season:
Italian Burgers
Serves 4.
Ingredients
Sun-dried tomato aioli:
- 1/2 cup mayonnaise
- 2 tablespoons chopped drained sun-dried tomatoes packed in oil
- 2 cloves garlic, roughly chopped
- 1 tablespoon roughly chopped fresh parsley and/or basil
- Kosher salt and freshly ground pepper
Roasted tomatoes:
- 4 plum tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
Caramelized onions:
- 4 tablespoons unsalted butter
- 3 large onions, thinly sliced
- Pinch of sugar
Burgers:
- Vegetable oil for the grill
- 1 pound ground beef chuck
- 1 mild Italian sausage link, casing removed
- Kosher salt and freshly ground pepper
- 4 slices provolone cheese
- 4 brioche or hamburger buns, split
- Baby arugula, for topping
Putting it All Together
Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each of salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
Make the roasted tomatoes: Preheat the oven to 425º F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange them on the prepared baking sheet. Drizzle with olive oil and sprinkle with dried basil, oregano, and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium-high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
Make the burgers: Preheat a grill to medium-high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, for 3 to 4 minutes for medium.
Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns, then sandwich the burgers, roasted tomatoes, caramelized onions, and arugula into the buns.
Greek Burgers
Serves 4.
Ingredients
Yogurt sauce:
- 1/2 cup nonfat Greek-style yogurt
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon chopped fresh dill leaves
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
Burgers:
- 2 teaspoons olive oil
- 1/2 small onion, chopped
- 2 cups lightly packed baby spinach leaves, coarsely chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds lean ground beef
- 1/4 teaspoon salt
- 4 burger buns
- 1/4 English cucumber, thinly sliced
- 4 small leaves romaine lettuce, ribs removed
Putting it All Together
In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, salt, and pepper.
Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill, and 1/4 teaspoon of black pepper and stir to combine.
Divide the beef into 4 equal-sized rounds. Make 2 equal-sized patties out of each round, for a total of 8 patties. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with the remaining patties, working the turkey around the edges to seal the burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
To serve, place a burger on the bottom half of each bun, top with 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.
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