Are you planning on firing up the grill for your Fourth of July celebration? Here & Now resident chef Kathy Gunst brings hosts Jeremy Hobson and Peter O’Dowd tips and samples of beef, turkey-feta and vegetarian burgers.
This is the simplest of recipes, but there are certain “tricks” that can make the difference between a great burger and just a good burger.
Salt will dissolve muscle proteins, which subsequently cross-link, turning your burgers from moist and tender to sausage-like and springy. The effect is dramatic … Salt starts affecting meat — dissolving proteins, drawing out moisture — the moment it comes in contact with it, adversely affecting the exterior texture of your patties. And that’s not a good thing.
Turkey is very lean and mild and, unlike good chopped beef, definitely benefits from a flavor boost. Here, I mix ground turkey with creamy feta cheese, a touch of mayonnaise, fresh herbs and hot sauce to create a flavorful burger.
by Brooks Headley, from “Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious“
This is not fake meat, nor is it vying to be. The unlikeness to the real thing is canny. Think of these as vegetable and grain croquettes that get put on buns. These are our namesake, they are absolutely recognizable as food, and are meant to be a Luddite response to the modern gaggle of vegetable patties that bleed and squirt and ape.
Makes 8 to 10 patties.
Recipe and photo from SUPERIORITY BURGER COOKBOOK by Brooks Headley. Copyright © 2018 by Brooks Headley. Photographs copyright © 2018 by Sunny Shokrae. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved.
Finding good burger buns has become easier in recent years. Look for brioche buns or homemade buns at your local butcher or bakery. You can always make smaller burgers for a party and make the bun smaller by cutting out a smaller shape from a large bun using a biscuit cutter.
You can also grill good bread on the grill (brushed with olive oil) for about 1 to 2 minutes per side until toasted, and serve open-faced burgers on one piece of grilled bread. Pita bread and English muffins work well with burgers, as does a baguette sliced in half lengthwise and then into smaller pieces.
Set up a condiment bar and let everyone top their own burgers with any or all of the following:
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