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Building a better burger: one secret is the relish.

A nouveau touch for the familiar hamburger is a quick-to-make but out-of-theordinary relish. This small gesture gives fast family suppers an interesting twist, and can also pleasantly surprise guests.

Our three choices are based on corn, zucchini, and pimiento with oranges. They're equally refreshing with other simply cooked meats, fish, or poultry.

Sweet and Sour Corn Relish Burger

2 cups lightly packed spinach leaves,

rinsed well and crisped

Toasted buns (recipe follows)

Basic beef burgers (recipe follows)

1 small onion, thinly sliced

Corn relish (recipe follows)

Salt and pepper

Lay spinach leaves equally on bottom section of buns; top each with a beef burger, onion slices, corn relish, and salt and pepper to taste. Cover with top sections of buns. Makes 4 servings.

Per serving without relish: 508 caL; 34 g protein; 23 g carbo.; 30 g fat,- 131 mg chol.; 373 mg sodium.

Toasted buns. Cut 4 hamburger buns or Kaiser rolls (4 in. wide) in half horizontally. If desired, spread with butter or margarine (about 2 tablespoons total). To toast on barbecue, lay buns cut side down on grill 4 to 6 inches above solid bed of hot coals (you should be able to hold your hand at grill level only 2 to 3 seconds). Cook until lightly browned, 2 to 4 minutes. Use, or move to cool part of grill. To toast in oven, lay buns cut side up in a 10- by 15-inch pan. Broil 3 to 4 inches from heat until lightly browned, 2 to 6 minutes.

Basic beef burgers. Divide 1 1/2 pounds ground lean beef equally into quarters; shape into 1/2-inch-thick patties.

To barbecue hamburgers, place patties on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for only 2 to 3 seconds). Cook until patties are browned and done to your liking; turn as needed. For rarered in center (cut to test), about 5 minutes. For medium-rare-pink in center (cut to test), about 10 minutes.

To broil hamburgers, place patties on a rack in a 12- by 15-inch broiler pan. Broil 3 to 4 inches from heat until cooked to your liking, turning once. For rare-red in center (cut to test), about 5 minutes. For medium-rare-pink in center (cut to test), about 10 minutes.

Corn relish. Mix 1/2 cup cooked corn; I small firm-ripe tomato, cored and diced; 1/4 cup diced sweet pickle; 1 tablespoon each vinegar and salad oil; 1/2 teaspoon mustard seed; and 1/4 teaspoon pepper. Use, or cover and chill up to 5 days. Makes about 1 2/3 cup.

Per tablespoon: 12 cal.; 0.2 protein; 1.8g carbo.; 0.6 g fat, 0 mg chol.; 18 mg sodium.

Dried Tomato and Zucchini Relish with Sweet Onion Burger

4 large lettuce leaves, rinsed and

crisped

Toasted buns (recipe precedes)

Basic beef burgers (recipe

precedes)

Zucchini relish (recipe follows)

Salt and pepper

Lay a lettuce leaf on bottom section of each bun and set a beef burger on lettuce. Add zucchini relish and salt and pepper to taste. Set top sections of buns on sandwiches. Makes 4 servings.

Per serving without relish : 501 cal ; 33 g protein; 22 g carbo. ; 30 g fat, 131 mg chol. ; 349 mg sodium.

Zucchini relish. Trim ends from 2 medium-size zucchini (1/4 lb total); cut in 1/2inch-thick matchstick pieces; set aside.

In a 10- to 1 2-inch frying pan, combine 2 tablespoons oil from dried tomatoes packed in oil or olive oil; 1 tablespoon butter or margarine; and 1 small onion, thinly sliced. Cook, stirring often, over medium-high heat until onion is limp, about 5 minutes. Add zucchini and cook, stirring often, until vegetables just begin to brown, about 15 minutes. Stir in 1/4 cup drained and chopped dried tomatoes packed in oil. Serve warm. If made ahead, let stand up to 3 hours. Or cover and chill up to 2 days. Makes 1 1/2 cups.

Per tablespoon : 24 cal ; a 2 g protein; a 8 g carbo.; 2.4 g fat; 1.3 mg chol.; 59 mg sodium.

Pimiento-Citrus Relish Burger

1/2 cup mayonnaise

Pimento-orange relish (recipe

follows)

Toasted buns (recipe precedes)

2 cups lightly packed watercress,

rinsed and crisped

Basic beef burgers (recipe precedes)

About 1/2 pound jicama, peeled,

rinsed, and thinly sliced

Salt and pepper

Lime wedges In a bowl, stir together mayonnaise and 1

tablespoon liquid from relish.

Spread cut sides of bottom section of buns with mayonnaise mixture. Place a few sprigs of watercress on mayonnaise and top each bun with a burger. Arrange jicama slices on meat; add relish and salt and pepper to taste. If desired, squeeze lime onto relish. Cover each sandwich with top section of bun. Makes 4 servings.

Per serving without relish: 644 cal.; 34 g protein; 25 g carbo. ; 45 g fa t, 14 1 mg chol. ; 4 61 mg sodium.

Pimiento-orange relish. With a knife, cut peel and white membrane from 2 medium-size oranges. Over a bowl, cut between membranes to remove segments. Mix together oranges, 1/2 cup sliced canned pimiento, and 1/2 teaspoon crushed dried hot red chines. Serve, or cover and chill up until next day. Makes 1 1/2 cups.

Per tablespoon: 6.6 cal; a 1 g protein; 1.6 g carbo.; 0 g fat; 0 mg chol.; 0.6 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1988
Words:904
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