6 healthy ways to elevate a lean burger
You’re pretty happy kicking it in jeans and T-shirts most of the time, but every once in a while you don’t mind getting dressed up. In fact, you kind of like it. And guess what? Your burger’s the same way. Most of the time, a clean and lean patty hits the mark, but other times, that hunk of beef or turkey (or whatever it may be) demands a little extra sumpin' sumpin' to truly satisfy.
Before smothering your burger with a blob of gooey cheese or a squirt of store-bought ketchup, though, consider these more sophisticated add-ons from Boston BBQ aficionados Andy Husbands and Chris Hart. Red hots, mango chile slaw, quick-pickled onions—these easy but inspired recipes from their new book, Wicked Good Burgers, will take your burger to the next level—guaranteed.
1. Mango chili slaw
Instructions: In a large bowl, toss together all ingredients except salt and pepper. Then taste and season with salt and pepper. Cover and refrigerate for up to three days.
Yield: 4 cups
2. Fifth dimension powder
"Recently, there has been a lot of talk about the umami factor, or the fifth taste. Umami gives foods a savory, over-the-top flavor that makes you want to have another bite, and another, and another. We created this mixture to take our burgers over the top." —Husbands and Hart
Instructions: In a small bowl, mix all ingredients together. Store in an airtight container in a cool, dark place for up to six months. Ideally, you should add it when you're grinding your meat since it becomes fully incorporated that way. We add a little over 1 tablespoon per pound of meat. If you are folding it in by hand, make sure to mix it in well.
Yield: About 1 cup (enough for 14 to 16 burgers)
3. Red hots
“At our backyard grilling fetes, there’s always that guy that wants it hot. So we’ve been making this topping for years. It’s a perfect condiment for giving burgers a little kick. Put it out, and that guy will find it. We feel the heat is at a perfect level, but if you want it even hotter, feel free to substitute Serrano or habanero chilis." —Husbands and Hart
Yield: 3 ½ cups
4. Quick pickled onions
Yield: About 1 1⁄2 cups (315 g) onions
5. Quick kimchi
“Disclaimer: We are huge fans of kimchi. Traditionally, this spicy Korean condiment ferments for days—or longer—in a cool, dark place. Here is a quick version that is very, very tasty. But nobody would accuse it of being traditional.” —Husbands and Hart
Instructions: Mix all ingredients in a bowl, cover tightly with plastic wrap, and let sit out for four hours. Mix again. Refrigerate until needed, and up to one week.
Yield: About 12 cups
6. Tomato ginger ketchup
Yield: Approximately two cups
via Men's Fitness http://ift.tt/Jz6nE4
July 4, 2017 at 08:26AM
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