The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [114]
1. Process 2 shallots, the lemongrass, and the ginger in a food processor until finely ground. Transfer the shallot mixture to a medium bowl. Using your hands, gently combine the shallot mixture, pork, salt, and pepper (do not overwork the meat). Shape into 6 patties. Refrigerate, covered, until cold, about 1 hour (or overnight).
2. Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill the burgers, flipping once, until cooked through, about 5 minutes per side.
3. Make the salad: Stir together the remaining shallot, lime juice, fish sauce, and chiles in a small bowl. Toss together the shredded lettuce, cilantro, and mint in a medium bowl. Add the dressing; toss.
4. To serve, top each burger with some of the salad, then wrap in a Boston lettuce leaf.
grilled hamburgers with goat cheese
MAKES 6
If your grill is large enough, you can cook everything at once. Give the hamburgers about a 2-minute head start so everything is ready to come off the grill at the same time.
3 pounds lean ground chuck
1 tablespoon each finely chopped fresh thyme, oregano, rosemary, and flat-leaf parsley
Coarse salt and freshly ground pepper
3 large tomatoes, thickly sliced
2 large onions, thickly sliced
2 tablespoons extra-virgin olive oil
5 ounces fresh goat cheese, sliced into 6 equal portions
1 head romaine lettuce, chopped
1 head red or white endive, thinly sliced crosswise
1. Heat the grill to medium. In a large bowl, place the ground chuck and herbs. Season with salt and pepper. Using your hands, mix the ingredients together until combined. Form into 6 patties; set aside.
2. Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm.
3. Grill the hamburger patties, 3 to 5 minutes per side for medium-rare. When they have reached desired doneness, place cheese on top of each patty. Grill until the cheese is slightly melted.
4. To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place the hamburgers on top.
roasted garlic turkey burgers
MAKES 4
1¼ pounds ground dark-meat turkey
1¼ cups coarsely grated aged provolone cheese (about 5 ounces)
¼ cup Roasted Garlic (recipe follows)
2½ teaspoons finely chopped fresh sage
Coarse salt and freshly ground pepper
Vegetable oil, for brushing
4 small ciabatta rolls, split
1 tablespoon olive oil, plus more for brushing rolls
Juice of ½ lemon
1 small bunch watercress, trimmed
¾ cup Grilled Tomato Sauce (recipe follows)
1. Using your hands, gently combine the turkey, cheese, roasted garlic, sage, and ½ teaspoon each salt and pepper in a medium bowl (do not overwork the meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
2. Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.
3. Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add the watercress; toss.
4. Spread grilled tomato sauce on the bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and the top half of the roll.
roasted garlic
MAKES ABOUT ½ CUP
Use half of this recipe in the burgers and half for the grilled tomato sauce.
4 large garlic bulbs, tops cut off to expose cloves
1 tablespoon olive oil
Preheat the oven to 400°F. Place the garlic, cut sides up, on a large piece of foil. Drizzle with the oil; wrap in foil. Bake until softened, about 1