Red, White, and Blue Burgers for the 4th
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/8004/7540709160_b3de9dd3d4_b.jpg
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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.
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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.
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