GRILLED BURGERS WITH MEYER LEMON BUTTER
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Lemon Meat Ground Beef Summer Grill Grill/Barbecue Butter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 12
Steps:
- Mix butter, all herbs, lemon peel, and lemon juice in small bowl. Season with salt and pepper. Measure 1/3 cup herb butter; transfer to sheet of plastic wrap (reserve remaining butter in bowl for spreading on buns). Using plastic wrap as aid, form butter into 3-inch-long log; wrap plastic around to seal. Freeze until firm, about 30 minutes. Cut crosswise into 4 rounds. Flatten rounds into 2-inch-diameter disks.
- Divide meat into 4 equal pieces. Using damp hands, form each piece into ball. Using thumb, make deep wide indentation in center of each ball. Press 1 lemon-butter round flatly into indentation, then press meat securely over butter to enclose. Flatten each burger into 31/2-inch-diameter patty, leaving butter rounds horizontally in center of each burger. DO AHEAD: Herb butter and burgers can be made 6 hours ahead. Place burgers on baking sheet, cover with plastic wrap, and chill. Cover and chill herb butter in bowl; bring to room temperature before continuing.
- Brush barbecue rack with oil. Prepare barbecue (high heat). Sprinkle both sides of burgers with salt and pepper. Spread remaining butter over cut sides of buns. Grill burgers until cooked through, 4 to 6 minutes per side. Grill buns until slightly charred, about 1 minute per side.
- Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.
MEYER LEMON CURD
Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.
Provided by Hogareno
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
- Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
- Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 27 g, Cholesterol 120.6 mg, Fat 11 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 81 mg, Sugar 25.6 g
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
- What a delish fish!
- *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.
MEYER LEMON BUTTER
Keep this lemon-spiked butter on hand for slathering onto warm scones or fresh biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Stir together butter, lemon zest and juice, sugar, and 1/4 teaspoon salt.
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- Meyer Lemon Hazelnut Tart. This tart combines the delicious flavors of a hazelnut shortbread crust and a creamy Meyer lemon custard. The crust and filling alone are already such a perfect combination, there’s really no need for a topping.
- Meyer Lemon Curd. If you like your lemon curd a little bit sweeter than usual, look no further than Meyer lemons. This sweet winter fruit will do wonders.
- Meyer Lemon Poppy Seed Bread Recipe. This bread is ridiculously moist, as can be seen in this photo. The Meyer lemon and poppy seed bread itself is already perfection, but the glaze is what takes it to the next stage.
- Meyer Lemon Vinaigrette Dressing. Getting bored with your usual Caesar or mango vinaigrette dressing? Try this on for size. This vinaigrette is a bright mix of olive oil, Meyer lemon juice, garlic, honey, and mustard.
- Meyer Lemon Pudding Cake. I’m such a sucker for pudding cake because it combines two of my favorite desserts. It’s great for moments when you just can’t decide between the two.
- Meyer Lemon Gelato. Is there anything more gratifying than licking a cold and refreshing Meyer lemon gelato on a hot summer day? If you’re looking for a reason to take out that old ice cream maker collecting dust in the cupboard, you’ve just found one.
- Meyer Lemon Frech Toast. This is French toast made even better! Instead of the usual milk and egg mixture, you’ll use a combination of almond milk, coconut milk, lemon juice, vanilla, and a dash of cardamom to make the custard.
- Meyer Lemon Crinkle Cookies. If you’ve never had lemon crinkle cookies, you’re missing out. Let’s do something about it, shall we? When I say these crinkles are soft and buttery, I mean it.
- Meyer Lemon Curd Tart with Shortbread Crust. Here’s another tart recipe that’ll make your tastebuds go wild! First of all, how stunning is this tart? Its bright yellow hue will make you smile even from a mile away.
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- Roasted Niçoise Salad With Halibut. In this satisfying main-dish salad, the earthy flavors of crispy roasted artichoke hearts (from a jar!) pair nicely with the soft fragrance of Meyer lemon zest and juice.
- Lemon-Honey Tart with Salted Shortbread Crust. If you really want to feature Meyer lemons front and center, this tart and tangy lemon tart is the way to go.
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