Break Your Burger Routine with Lamb and Turkey Burgers
By Sherry Rujikarn
I recently attended a press event celebrating the opening of a new branch of a restaurant called 5 Napkin Burger in Astoria, NY. Amidst the passed cocktails and hors d'oeuvres, I pondered the burger, that American classic so many associate with summertime. Burgers have been in the spotlight for the last few years, appearing on the covers of magazines, inspiring the opening of countless burger-centric restaurants, eliciting squeals of delight from fans everywhere. And while some burger trends come and go (including the tiresome competition for the title of world's most expensive burger), it's clear that burgers themselves are here to stay.
So if you're having a backyard cookout this Father's Day, consider jazzing up your usual plain Jane beef patties with some of these options.
Beef: Not Always What's For Dinner
A classic beef burger is delicious, but think outside the cow. The other night I feasted on a lamb burger (left) that sent me to the moon with its rich juiciness. It was spiced like kofta (Middle Eastern meat patties) with parsley, coriander, cumin, and garlic and topped with a creamy sauce made of mint, tahini (sesame paste), peppers, and chopped cucumbers. Ketchup had no business being anywhere near that burger.
Ground lean turkey or turkey breast is always a healthier option, but the one I sampled (above right) hardly made you feel like you were being deprived. Seasoned with herbs and smothered in pickled red peppers and a tangy tomato sauce, it held its own next to its meatier counterparts. Need a recipe? It's not exactly the same, but our grilled turkey burger with spicy ketchup will hit the spot.
I myself recently made a burger (below right) with ground pork modeled after the Vietnamese sandwich, banh mi. I seasoned the pork with ground coriander, cilantro roots, garlic, fish sauce, soy sauce, ginger, and lemongrass and topped it off with salted cucumber and carrots pickled in rice wine vinegar, garlic, and salt. With a slather of mayonnaise and a squirt of Sriracha chili sauce, it was refreshing, spicy, tangy, and meaty.
Better than Cheddar?
Cheddar cheese is readily available, melts like a dream, and has a certain salty nuttiness to it that perfectly complements a burger, but it's not the only one. Try Gruyere (below left), which has similar properties to Cheddar, or some pleasantly funky blue cheese (Roquefort if you're feeling bold or Gorgonzola Dolce if you prefer a milder blue). A slice of pepper jack adds zing while mozzarella lends a soft, sweet creaminess to burgers.
Opt for a whole-wheat bun for your burger, next time. It's a simple way to make you feel just a smidgen less guilty about chowing down on that cheeseburger. Check out our July issue's whole-wheat hamburger bun taste test to read about our favorites and find yours.
For more creative burger ideas, read Good Housekeeping's round up of its best burgers.
To hear our Food Director, Susan Westmoreland, talk about the right way to form and cook burgers, watch this GH Report.
And because no one wants to make the perfect burger and have it ruined by a lousy grill, get the 411 on the best grills here.
Your dad not a burger lover? How about grilled sausages for your Father's Day cookout?
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