HOME > Chowhound > Home Cooking >

Discussion

Red, White, and Blue Burgers for the 4th

  • 8

Red: Vaguely Vietnamese burgers with chopped scallions, grated ginger, chopped water chestnuts, chopped cilantro and fish sauce mixed with the meat, then topped after grilling with red sriracha suace.

White: Vaguely Indian burgers with toasted whole cinnamon, cloves, cardamom and coriander ground and mixed with the meat, then topped after grilling with white, drained yoghurt mixed with grated white radish (salted and squeezed of excess water) and the seeds of fresh chillies.

Blue: Burgers stuffed with blue cheese and topped with a sauce of of blue cheese crumbled into a pan with caramelized shallots, deglazed with a little apple cider vinegar.

Grilled vegetables cut the richness of the meatfest.

Burgers: http://farm9.staticflickr.com/8004/75...

Veggies: http://farm9.staticflickr.com/8008/75...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Brilliant, FD! I'm stunned - these look amazing!

    2 Replies
    1. re: Prav

      Thanks. If you keep playing your cards right, you'll get to taste them (not literally, but others like them).

      1. re: FoodDabbler

        They look a treat and I love the combinations. Kitchen kudos to you.

    2. Sounds/looks amazing.
      One question, I assume you mean the whole spices were grinded down before use in the meat? Whole cardamoms, not really too appealing for me...

      1 Reply
      1. re: tysonmcneely

        Yes, I toasted a small piece of cinnamon, a few cloves, some coriander seeds, and some freshly peeled cardamom seeds (the black seeds inside the green/white husks) in a dry pan. When the whole spices began to smell fragrant I let them cool in the pan, then ground them and sieved the powder into the ground meat.

      2. Cool idea to add water chestnuts to hamburgers. I'm gonna try that sometime soon!

        1 Reply
        1. re: Dave MP

          Being a meal to celebrate the 4th and all, I cannot tell a lie. I was inspired by the lions head meatballs at Shanghai Gate (as previously acknowledged: http://chowhound.chow.com/topics/8259... ). I experimented a bit, and the size is crucial. Chop the chestnuts too small and they sort of dissolve into the meat and only dilute the meatiness. Chop them too big and you're eating mainly water chestnut with bits of meat attached. I found 1/4 to 1/3" cubes to work best, but your tastes might dffer.

        2. Wow, I missed the original post, so glad this got bumped. Those look and sound delicious -- and I'll bet they tasted even better!!!