CWS4322
Chef Extraordinaire
Okay[-first, I don't have a spare card for my camera. The card I have has the last photos of my dog (Missy) who died in October. Although I have the photos on my computer, I am scared to delete them from the card. I want new cards and will put that card away...
Second, I am not sure that I understand "burger." To me, it is something eaten in a bun--so I have two. But first--the perfect bun.
I like whole wheat kaiser rolls as the bun. Homemade. Yesterday I experimented. Instead of sesame seeds or poppy seeds, I used sea salt--kinda of a big pretzel. The buns were lovely.
My first favorite burger is to take a salmon fillet, marinade it in lime juice, soy, and ginger. Grill that, cut it to fit the burger (a square burger). I love it on a kaiser bun on a bed of baby swiss chard, topped with lime-cilantro mayo.
My other favorite burger is to take ground turkey, add oatmeal, chopped swiss chard (blanched for about 2 minutes and then dipped in ice water, spun in the salad spinner), some chilpolte chili powder, garlic. I roll the meat between 2 sheets of waxed paper (thin--about 1/4 of an inch). I then use a biscuit cutter to make perfect circles. In between the circles, I put fresh mozarella (the kind you buy or make that is a tube). I seal the edges and grill for about 3-4 minutes each side, topped with another slice of moz. The bun has mayo and swiss chard on it (on the bottom). On top of the melted moz., you put a dollop or two of cranberry salsa and then some chopped cilantro. For a nice side, coleslaw with a twist--oil and vinegar dressing with fresh tarragon.
Second, I am not sure that I understand "burger." To me, it is something eaten in a bun--so I have two. But first--the perfect bun.
I like whole wheat kaiser rolls as the bun. Homemade. Yesterday I experimented. Instead of sesame seeds or poppy seeds, I used sea salt--kinda of a big pretzel. The buns were lovely.
My first favorite burger is to take a salmon fillet, marinade it in lime juice, soy, and ginger. Grill that, cut it to fit the burger (a square burger). I love it on a kaiser bun on a bed of baby swiss chard, topped with lime-cilantro mayo.
My other favorite burger is to take ground turkey, add oatmeal, chopped swiss chard (blanched for about 2 minutes and then dipped in ice water, spun in the salad spinner), some chilpolte chili powder, garlic. I roll the meat between 2 sheets of waxed paper (thin--about 1/4 of an inch). I then use a biscuit cutter to make perfect circles. In between the circles, I put fresh mozarella (the kind you buy or make that is a tube). I seal the edges and grill for about 3-4 minutes each side, topped with another slice of moz. The bun has mayo and swiss chard on it (on the bottom). On top of the melted moz., you put a dollop or two of cranberry salsa and then some chopped cilantro. For a nice side, coleslaw with a twist--oil and vinegar dressing with fresh tarragon.
