Hamburger Boats
Each little foil boat is an individual meal. To serve, I simply dump the contents of the foil boats onto a plate. I like to serve these with ketchup or BBQ sauce. It’s also nice that these can be slightly personalized. My husband doesn’t like carrots, and my son and I don’t like onions. So, when I make these, I like to personalize each one.
Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
Vegan Hamburger Helper // Vegan Beef Stroganoff
This vegan hamburger helper (vegan beef stroganoff) recipe this is the savoury, creamy, luscious 30-min pasta of my dreams!
Vegan Hamburger Helper // Vegan Beef Stroganoff RECIPE:
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Beefy Onion Burgers for the grill!
Combine lean ground beef, mayonnaise, bread crumbs, and onion soup mix for an easy, flavorful update to your basic burger! Get more beefy inspiration at wabeef.org
Burger | Akis Petretzikis
Burger | Akis Petretzikis
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This is a very special recipe for a very special dish! Just follow my instructions, and prepare the best homemade burger you've ever tasted, and in just 15 minutes! The combination of caramelized onion, crispy bacon, and juicy burger patties will take all the compliments at any occasion served!
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Chef: Akis Petretzikis
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S.O.S. Hamburger Gravy using a Oster Roaster Oven I made a Boat Load ! Cooking with Stu !
I got to thinking and looking this weekend and took a chance on using this Oster Roaster normally used for turkeys and such to use this as a big all in one cooker can it do it all ? Well it cooked biscuits before I even put the hamburger in WOW ! Check this out ! Visit the shop ! See you soon !