ChezCindy: My New Favorite Lamb Burger

 

I have a bad habit of creating a new recipe and not documenting my process.  Too many times, my poor husband has asked for a repeat of something I made, and... oops, I forgot to write down what I did.  With sadness, he then states, "I'll never get to eat that again."  Last night I played around with a lamb burger recipe.  It was delicious.  My husband declared it to be his new favorite lamb burger.  I have several lamb burger recipes that I make often.  But this new creation has really jumped to the top of the list.  Even this morning, he asked if I could recreate that recipe.  And yes!  I wrote it down last night.  Happily, I am able to share this awesome lamb burger recipe with you and make it again for my husband. 

If you have not tried ground lamb as a burger, you should.  Lamb is just more flavorful than beef and it doesn't dry out as much when grilling.  Feta cheese is a natural pairing for lamb, but you could go without cheese or use white cheddar.  Cumin, Chinese 5-spice, and dried chili's or paprika are all great spices to add to ground lamb. 

This new recipe is the simplest of my collection, topped with sliced tomatoes, thinly sliced cucumbers and a spicy mayo.  I also recommend following the layering instructions: place the lamb burger onto a toasted bun, next add the thinly sliced cucumbers directly onto the burger.  This is a key step.  When fresh cucumbers come into contact with heat, they become "pickle-like" (here we are talking about the residual heat from the burger).   Therefore, we have a fresh pickle without the tang of the vinegar or pickle seasoning.  Next in the layering process, add the sliced tomatoes on top of the cucumbers.  Spread a generous amount of spicy mayo onto the top bun and place the top bun onto the tomatoes.  Tomatoes should always go next to the mayo, think of a BLT.  Okay, I admit it.  I am a bit of freak about sandwich order.  But trust me.  It really makes a difference for great sandwiches. 


Lamb Burger with Fresh "Pickles" and Spicy Mayo
1-pound fresh ground lamb
3/4 teaspoon Montreal Steak Seasoning by McCormick
1/2 teaspoon kosher salt
1 tablespoon canola oil
2 tablespoons red wine
1-ounce crumbled feta cheese

toasted bun
fresh sliced tomatoes
thinly sliced cucumbers

Spicy Mayo
3 tablespoons mayonnaise
1/2 half - 1 teaspoon of hot sauce, depending on heat preference
1/2 teaspoon of white vinegar

Combine the ground lamb with the steak seasoning, salt, oil and red wine; using your hands, mix to combine.  Gently mix in the crumbled feta cheese.  Form into patties, each weighing about 5 ounces.  Grill to medium.

Make the spicy mayo by combining the list of ingredients.  Toast the buns. 

How to layer the lamb burger:  Place the bottom bun onto serving plate.  Add the hot lamb burger onto the bun.  Next, place the thinly sliced cucumbers, then the tomatoes (sprinkle the tomatoes with salt if desired).  Spread a generous amount of spicy mayo onto the top bun; place the top bun onto the tomatoes. 

ChezCindy: The Cabernet Burger

A few years ago, my husband and I were attending a wedding reception for the daughter of our dear friends.  We were seated at a banquet table among others whom we did not know.  Casual table- talk turned to food, what else.  One of the couples who were also friends of our friends, began sharing an experience of the most wonderful burger the mother of the bride had made for them.  She was describing the burger, trying to remember the toppings, ingredients, etc.  I quickly realized she was describing my burger recipe that I had just taught to our mutual friend.  It was the first time one of my recipes had made its way out and was being told back to me via third party.  My reaction was an odd mixed feeling of pride and possessiveness.  That was my recipe, but nobody knew it.  Kind of like when a parent shouts out at a sporting event, "That's my kid!".  It was a good feeling. 

This truly is the best burger.  Yes, many make this claim.  Once you try this recipe, you will know.  A red wine reduction sauce is mixed into the ground beef, keeping it moist; topped with caramelized onions and white cheddar for a great balance of flavor.  The bun is toasted with rosemary compound butter.  Fresh sliced tomatoes are all this burger needs to make it complete. 

Making this burger involves many steps and much time.  First is making the caramelized onions.  These are wonderful to have on hand at all times.  I make a large batch and freeze in small containers for quick use.  Next is making the cabernet and shallot reduction sauce.  This too freezes well in small containers when the craving comes for the Cab Burger.  Well worth the effort.   

 

The Chez Cindy Cab Burger
1 1/2 pounds of ground chuck
1 teaspoon kosher salt
1/4 teaspoon black pepper

1 bottle Cabernet Sauvignon
1/4 cup chopped shallots
2 tablespoons unsalted butter
2 teaspoons brown sugar

Gruyere cheese or white cheddar cheese, grated 4 ounces

4 soft hamburger buns, potato or brioche
2 tablespoons softened unsalted butter
1/2 tablespoon finely minced fresh rosemary
pinch of kosher salt

Caramelized onions
Sliced tomatoes

Before you begin grilling the burgers, have all your ingredients made ahead and ready to use.  The red wine reduction will need about 20 minutes to cook down.  The caramelized onions will need between 45-60 minutes.  Grate the cheese; slice the tomatoes.  Prepare the rosemary butter.    

Begin by making the red wine reduction:  Add the full bottle of wine to a large, deep saucepan.  Add in the chopped shallots.  Boil over high heat until the wine is reduced to roughly 1 cup.  Remove from heat, add in the butter and brown sugar.  Swirl to combine.  Set aside to cool. 

Make the caramelized onions (recipe below)

Make the rosemary butter:  Combine the softened butter with the finely minced fresh rosemary and pinch of kosher salt.  Set aside.

Prepare the burgers:  Place the ground chuck into a large bowl.  Add 4 tablespoons of the red wine shallot sauce; stir to combine.  Shape into 4 burgers, each weighing 6 ounces.  Sprinkle with salt and pepper.

Preheat the grill to medium high heat.  Place the burgers onto the grill, basting each with a teaspoon of the red wine reduction sauce.  (The left-over red wine reduction sauce can be frozen for future use.)  Grill the burgers for about 4 minutes on the first side.  Once you flip to side 2, top each burger with roughly 1 tablespoon of caramelized onions and cover with grated cheese.  Close the lid of the grill to continue cooking and melting the cheese, about another 3 minutes.  This should bring the burgers to about medium doneness.  Remove the burgers to a tray, allowing to rest for a few minutes. 

Spread about 1/2 tablespoon of rosemary butter onto each bun.  Toast on the grill until lightly browned.  Remove and set aside. 

Place a prepared burger onto each toasted bottom bun.  Top each burger with sliced tomatoes, or your favorite toppings.  Cover with the top bun and enjoy!

Caramelized Onions
2 large sweet onions
1 large red onion
2 garlic cloves, thinly sliced
2 tablespoons unsalted butter
2 tablespoons oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine

Thinly slice the onions to equal about 4 cups. Working with a large skillet over medium heat, add the butter and oil.  Once the butter is melted, swirl to combine.  Add the sliced onions and garlic, salt and pepper.  Stir to coat the onions with the butter oil mixture.  After about 10 minutes on medium heat, turn the heat down to medium-low.  Cook for about 15 minutes, stirring occasionally.  Turn off the heat.  Deglaze the pan by carefully adding in the white wine.  Stir to combine, bringing up any bits of browning from the bottom of the pan.   

 

Turn the heat back on to medium-low.  Continue cooking until the onions are golden brown and have collapsed into soft strands, roughly 20 minutes.  Use right away or once cool, refrigerate for future use.   These onions are fantastic on burgers or chicken sandwiches.  Stir in to scrambled eggs or add to a quiche or omelet.  They freeze well and are quick to thaw. 

 

For even greater perfection, try grinding your own beef when making this burger.  See my earlier post to learn how to do this.  Fresh ground burgers

 

*Recipe inspired by James McNair, author of James McNair's Grill Cookbook and James McNair's Burgers

ChezCindy: Salmon Rillettes Appetizer

Rillettes is a French term for a soft spread made from meat or fish.  Classic salmon rillettes is made from fresh cooked salmon and smoked salmon, mixed with mayonnaise or butter.  This is a simple, but elegant appetizer for a party or a first course.  For those who don't think they like smoked salmon, you could leave it out and make this with just the cooked salmon.  The recipe calls for poaching the salmon, but you can improvise when you have left-over seared or roasted salmon.  Try this on crackers or toasted baguette slices.  


Salmon Rillettes
To poach the salmon:
1 cup dry white wine
1 cup water
1 tablespoon chopped shallots
1/2 teaspoon kosher salt
1-pound fresh salmon without skin

In a small saucepan, bring the white wine, water, shallot, and salt to a boil.  Cut the fresh salmon into 1-inch cubes.  When the wine/water mixture comes to a boil, reduce the heat to a simmer.  Add the cubed salmon to the pan; simmer until cooked through, about 2 minutes.  No more than 3 minutes.  Drain well.  Wrap the salmon and the shallots in plastic wrap; refrigerate until well chilled.  At least 1 hour or overnight. 

4 ounces smoked salmon, diced
1 tablespoon fresh chives, minced
2 tablespoons fresh lemon juice
1/3 cup mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon white pepper

In a small bowl, stir together the diced smoked salmon and the minced chives.  Add the chilled poached salmon.  Using a wooden spoon, break up the fresh salmon as you mix with the smoked salmon.  Stir in the lemon juice; add the mayonnaise.  Season with the salt and white pepper.  Gently stir to combine.  Refrigerate until ready to serve.  Spread onto toasted baguette slices or crackers. 

ChezCindy: Spring Salad Greens with Vinaigrette

Finally we have the arrival of Spring after this long extended Winter!  It's so pretty to see the grass greening-up, the early flowers blooming, and the trees beginning to bud.  We can also look forward to local salad greens that will soon be reaching the markets.  Of course we have great variety of salad greens throughout the Winter months, but the fresh local-grown greens at the farmer's market are special, sweet and delicious.  Many farmer's markets open in May, including Westerville!

This winter I ventured out and tried several different greens beyond what I normally use in my salads.  Most commonly I use spinach as a base for my salads.  I'm not a fan of the "Spring Mix" as it doesn't keep well if not used quickly.  I turned to a hardier greens and found that I really like chicory, often called curly endive.  I also tried celery cabbage and napa cabbage.  The cabbage combined together with the curly endive is a great combination that holds up well to the dressing.  And really, a salad is only as good as the dressing added. 

I have made my own salad dressing for so many years now.  Below is my standard salad dressing recipe.  You can switch it up by changing out the type of vinegar.  My pantry is stocked with red wine vinegar, champagne vinegar, sherry, raspberry, balsamic, and white balsamic, to name a few. Also consider using different oils; olive oil, canola, grape seed, or walnut oil.  Each of these will produce a different taste and color.  You can also add chopped shallots or herbs.





Chez Cindy House Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
2 tablespoons vinegar
6 tablespoons oil

In a small bowl, add the Dijon mustard, honey, salt and pepper; whisk to combine.  Add the vinegar; whisk to combine.  Slowly drizzle in the oil, whisking vigorously while doing so.  Serve with your favorite combination of salad greens.  Dressing will keep for 3-4 days.

ChezCindy: Welcome the Weekend with Parsley Walnut Pasta

Friday dinners are my transitional meals.  Making something wonderful to share with family, transitions me from the stresses of my everyday work, into the relaxation of the weekend.  Sipping on a glass of wine helps too!  Friday dinners need to be quick-cooking, uncomplicated, kind of fun, and really delicious.  This parsley walnut pasta meets every bit of that.  And it comes together in minutes.  I paired it with seared salmon, but I have also served this with seared boneless chicken breasts and tilapia. Use a whole-grain pasta to power up on healthy ingredients. 

Parsley Walnut Pasta
12 ounces whole-grain pasta
2/3 cups chopped walnuts, toasted
5 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 cup chicken stock
1/2 cup chopped parsley
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese
1/4 cup of reserved pasta water

Preheat oven to 350 degrees.  Place the walnuts in a pie pan.  Roast for 5-7 minutes.  Remove and set aside to cool.  Once cool, chop into medium size pieces. 

Cook the pasta according to package directions; reserve 1/4 cup of pasta water before draining into a colander.  Set aside.

Using the same pan the pasta was cooked in, heat 3 tablespoons of olive oil over medium heat.  Add the minced garlic; cook for 1 minute.  Add the chicken broth, chopped parsley, chopped walnuts, salt and pepper; cook for 2-3 minutes.  Add the pasta back to the pan, stirring to combine, heating it through for a few minutes.  Turn off the heat, stir in the Parmesan cheese.  Stir in 2 tablespoons of the reserved pasta water to yield a creamy texture, adding more as necessary.  Drizzle with the remaining olive oil.  Serve hot; garnish with additional cheese if desired. 

Seared Salmon Recipe

ChezCindy: Roasted Salmon with Spring Herb Sauce

Roasted salmon with spring herb sauce is an easy elegant meal that presents well as a formal dinner main course, as a brunch buffet item, or as a regular weekday meal.  It is delicious hot from the oven or served at room temperature.  The prep and cook time are minimal, with ingredients you most likely have in your pantry.

I don't often use dried herbs, but in this recipe they work well.  And it cuts down on the prep time as there is no chopping.  A creamy mustard-mayonnaise sauce is baked onto the salmon, with additional sauce served at the table. 

Ask your fish monger for a side of salmon, frozen or fresh is okay.  If you do not have a full side, you can use several pieces, lined up together.  I leave the skin on when roasting, as it slides off easily once fully cooked.  Or you can have the skin removed by your fish monger.

Roasted Salmon with Spring Herb Sauce
Side of salmon, about 1 1/2 pounds, up to 2 pounds
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole grain Dijon mustard
1 tablespoon dried tarragon
1 tablespoon dried chives
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
kosher salt
cracked black pepper

Preheat oven to 425 degrees.
Line a large rimmed baking sheet with parchment paper or foil. 

Mix together the mayonnaise, both mustards, dried herbs, brown sugar, lemon juice and zest in a medium bowl.  Place the salmon skin side down, onto the parchment lined baking sheet.  Season the salmon by sprinkling it with kosher salt and black pepper.  Spoon half of the mustard herb sauce over the salmon, saving the rest for serving at the table.  Spread the mustard herb sauce to cover the salmon completely.  Sprinkle with additional cracked black pepper. 

 

Place the salmon into the hot oven, roasting for 20-25 minutes, until the internal temperature reaches 125 degrees at the thickest part of the salmon.  Remove from the oven; allow to rest for 5 minutes.  Using the parchment paper as an aid, transfer the salmon to your serving tray.  Serve with the remaining mustard herb sauce. 

Follow this link for my recipe for roasted vegetables to serve as a side dish.    

 

ChezCindy: What to do with all those bananas?

Banana Bread with Mini Chocolate Chips and Ginger

My husband eats the same breakfast nearly every day; cereal, milk, sliced banana and a glass of orange juice.  It makes sense for him.  It's easy; there's no thinking involved.  Definitely no cooking.  It's healthy.  So why not?  I could no sooner eat the same breakfast everyday than I could fly to the moon.  None the less, we often end up with over-ripe bananas that don't make the cut for his breakfast.  I hate throwing them away.  So I am generally on the prowl for new recipes using bananas.  Fortunately, there are many.  Banana cake, breakfast muffins, breads, banana cream pie. The New Orleans favorite, Bananas Foster.  Banana split ice cream Sundaes, yogurt banana smoothies.  The list does go on.  Although, I have never ventured into using bananas for savory.

This banana bread recipe has become my favorite.  Not quite traditional in that I use mini chocolate chips and crystallized ginger.  It is based on a recipe from author Molly Wizenberg, in her book A Homemade Life.  The ingredients come together quickly and the bread stores well in the freezer for several months.

 If you have not baked with crystallized ginger, I encourage you to try it.  Crystallized ginger is fresh ginger that has been slowly cooked in sugar water, and then rolled in coarse sugar to preserve it.  It has the texture of a gummy candy and is sugary-spicy to taste.  It is really great when baking ginger snap cookies, gingerbread cakes and breads.  You can buy this at the regular grocery store, located where they sell dried fruits. 

Banana Bread with Mini Chocolate Chips and Ginger
6 tablespoons unsalted butter, melted
2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups mashed bananas
1/3 cup buttermilk
1 teaspoon vanilla

Preheat oven to 350 degrees.

Melt the butter; set aside.  In a large mixing bowl, combine the flour, sugar, baking soda and salt.  Gently whisk to combine.  Add the chocolate chips and the chopped ginger; stir to coat the chips and ginger. 
In a medium mixing bowl, mash the bananas.  Add the eggs one at a time, mixing with a fork to combine with the bananas.  Add the buttermilk, vanilla, and melted butter.  Stir well to combine.  Pour the banana mixture into the flour mixture, using a rubber spatula to scrape the sides and bring the batter together.  Prepare a 9x5 inch loaf pan by spraying it with cooking spray oil.  Transfer the batter to the loaf pan; smoothing out the top. 
Bake for 60-65 minutes until the top of the loaf is golden brown, and the center is set.  Allow to cool in the loaf pan for about 10 minutes.  Remove from the pan, and cool completely on a baking rack.