Tamarind Glazed Thai Burgers Sutter Home Build A Better Burger Contest Runner Up Recipes

BETTER BURGER WITH GREEN OLIVES

Steps:

• Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.
• Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.
• Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.
• Serving size 1 burger
• (Turkey)
• Calories 145; Total Fat 4 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0.5 g) ; Protein 28 g; Carb 1.5 g; Fiber 0 g; Cholesterol 45 mg; Sodium 305 mg
• Excellent source of: Protein, Niacin, Vitamin B12, Vitamin K, Manganese, Selenium, Zinc
• Good source of: Fiber, Iron
• (Beef)

TAMARIND GLAZED THAI BURGERS SUTTER HOME BUILD A BETTER BURGER CONTEST RUNNER UP

Steps:

• Combine ingredients in a small bowl. Mash tamarind paste and mix well with other ingredients. Strain into another small bowl, gently pushing any thick paste and tamarind seeds against the strainer with a spoon or spatula to get as much paste as possible, and to get a smooth consistency. Set glaze aside.
• Prepare grill to medium-hot heat. In a large bowl combine first 7 ingredients mixing gently with hands or spoon. Add cilantro, basil, mint, lime zest, salt and pepper mixing gently with hands or spoon. Form into 6 patties.
• Brush grill with toasted sesame oil. Place patties on grill. Cook until brown, about 4 minutes, then turn over. Brush with sesame oil and then baste with glaze. Cook until juices run clear when meat is pierced in the center, about 5 minutes depending on thickness. Toast buns lightly, while patties are cooking on the outer edges of the grill.
• Serve placing some watercress (or arugula) the bottom half of the buns, then cooked patties and top with a little more tamarind glaze, cucumber slices, red pepper rings and top half of buns.

MIRIN GLAZED BURGERS WITH SESAME-PONZU SPINACH AND WASABI-GINGER MAYONNAISE

Steps:

• Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.;
• For the glaze: Mix the mirin, sake, and soy sauce in a small, heavy fire-proof saucepan. Place the pan on the grill rack, bring the mixture to a simmer, and cook until reduced to a slightly thicker consistency, 15 to 20 minutes. Set the glaze aside (it will thicken slightly as it cools).
• For the mayonnaise: To make the mayonnaise, mix all of the ingredients in a small bowl. Cover and refrigerate until serving.
• For the spinach: Mix the sesame dressing and ponzu sauce in a small bowl. Place the spinach in a large bowl and toss lightly with the dressing. Cover and refrigerate until serving.
• For the patties: Mix the mirin, sake, and soy sauce in a small bowl. Stir in the miso and blend evenly. Spread the chuck out in a large, shallow pan. Distribute the miso mixture over the meat and sprinkle evenly with the green onion, ginger, garlic, pepper, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss 1 portion of the meat back and forth from hand to hand to form a loose ball. Pat the meat portion lightly on a flat surface to form a patty to fit the buns. Press the center of the patty down with your fingertips to create a slight indention in the center of the patty. Repeat with the remaining meat portions.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and baste each patty with the glaze. Cover and cook until browned on the bottom, 3 to 4 minutes, basting each patty again with the glaze. Turn the patties and brush the cooked side with the glaze. Cook, brushing frequently with the glaze, until done to preference, 4 to 5 minutes longer for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, place an equal portion of the spinach on each bun bottom and top with a patty. Spread the mayonnaise over the cut sides of the bun tops. Add the bun tops and serve.