They say you can get just about anything in New York City. Don't believe it. Sure, the exotic is no problem. East Indian stores stock hundreds of chutneys and every curry combination imaginable. And our favorite butcher in Chinatown will take a live chicken from a cage in the back and turn out a beautifully cut-up fryer in 30 minutes. But something as straightforward as a great burger? As they say in Brooklyn, "fuhgetuhboutit."
So we've taken to making them at home. And being burger mavens, we've established a few rules. Burgers have a shape. Round, to be exact. They also have a certain texture: dense, chewy, with a good bite. No one wants to eat a burger with a spoon. And the burger itself must be tasty enough that the bun remains optional.
While there are several good cooking techniques, the options are not limitless. (Steamed, anyone?) Direct heat is a must. Outdoors, that means the grill: start with a high-heat flame and a well-oiled grate, and you'll have dinner in minutes. Indoors, it's best to use a grill pan—or, lacking that, a cast-iron skillet that can be heated to temperatures higher than would be safe for nonstick surfaces.
The mustard-ketchup-mayonnaise argument is endlessly entertaining, but our burger creed has one central tenet: they should be tasty enough to make condiments optional.
Once you've got great burgers, take care to dress them appropriately. Try whole wheat pita pockets or toasted English muffins as substitutes for buns. And what about mango chutney, a spicy vinaigrette, or long zucchini strips for condiments? Or try the zippy raita that goes with the portobello burgers; it's an East Indian condiment usually served with tandoori.
So this summer break out the grill or the grill pan and turn out some flashy &150 yet down-home &150 burgers that any New Yorker would envy.
About the Salmon Burgers
Serve these light burgers on whole wheat buns with pickled ginger and radish sprouts or shredded radishes; or set them on top of a green salad dressed with a light, sesame vinaigrette.
Asian Salmon Burgers
Makes 4 servings
POINTS® value | 6 per serving
Ingredients
- 1 pound skinless salmon fillet
- 2 medium scallions, minced
- 3 Tbsp pasteurized egg substitute such as Egg Beaters
- 2 Tbsp minced peeled fresh ginger
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 serving cooking spray
Instructions
- Cut the fillet into four pieces, then place it in a food processor fitted with the chopping blade. Pulse a few times, then process until finely ground but not mushy (see Note below).
- Scrape the salmon into a large bowl; stir in the scallions, egg substitute, ginger, soy sauce, rice vinegar and sesame oil. (The mixture can be made ahead of time; cover and refrigerate for up to 1 day)
- Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Form the salmon mixture into four patties. Place on the rack or in the pan and cook until lightly browned and firm, turning once, about 8 minutes.
- Note: If you don't want to use a food processor to chop the salmon, use a large knife, rocking it back and forth through the fish while continually turning and repositioning the blade, until the meat is chopped into tiny grains, like little pink jewels.
About the Portobello Burgers
Portobello caps are so big they can double as burger patties. Look for large, even caps without any mushy bits or excessive browning. Serve them with this cucumber raita, either as a condiment for a whole wheat bun, or as a sauce on the side.
Moroccan Spiced Portobello Burgers with Cucumber Raita
Makes 4 servings
POINTS® value | 1 per serving
Ingredients
- For the Cucumber Raita
- 3/4 cup fat-free plain yogurt
- 1/4 cup peeled, finely chopped seedless (English) cucumber
- 1 tsp minced mint leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- For the Portobello Burgers
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/8 tsp cayenne pepper
- 3 servings cooking spray
- 4 large portobello caps
- 2 Tbsp lemon juice
Instructions
- To make the Raita, mix yogurt, cucumber, mint, salt and pepper in a small bowl; cover and refrigerate 1 hour or up to 2 days.
- To make the burgers, mix the cinnamon, cumin, cardamom, salt, cloves and cayenne on a large plate. Spray the caps on both sides with nonstick spray; coat both sides by pressing into the spice mixture.
- Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Add the caps and cook until somewhat softened and browned, turning once, about 6 minutes. Sprinkle with lemon juice, transfer to a serving platter, and let stand at room temperature for 5 minutes before serving.
- Serving Size: 1 cap and 1/4 cup Raita.
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