Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Just in time for Memorial Day weekend, we have National Hamburger Day on May 28. It’s a great time to gather with family and friends and share a meal as we remember those who made great sacrifices.

• Chipotle Burger with Caramelized Red Onions (courtesy of sheknows.com)

Ingredients

• 2 tablespoons olive oil

• 1 large red onion, halved, thinly sliced

• 2 tablespoons balsamic vinegar

• 2-1/2 pounds lean ground beef or turkey

• 4 chipotle peppers with adobo sauce from a can, minced

• 1/4 cup minced fresh cilantro

• 1 garlic clove, minced

• 1 tablespoon grated lime zest

• Generous pinch of salt

• A few grinds black pepper

• 8 slices Monterey Jack cheese

• 8 whole grain hamburger buns, toasted

• Mayonnaise or other condiments of your choice

Directions

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, for 15 minutes or until onions are golden brown. Drizzle with vinegar and stir to combine. Remove from heat and keep warm.

2. Preheat grill to medium-high heat.

3. In a large bowl, combine beef or turkey, chipotle, cilantro, garlic, lime zest, salt and pepper. Use your hands to mix well. Form beef into eight patties.

4. Oil the grill grate and grill burgers for five minutes, flip, and grill for another four minutes. Lay slices of cheese over burgers and cook for another one to two minutes or until burgers are cooked through.

5. Slather buns with mayonnaise and/or other condiments. Place burgers on the bottoms of the buns and top with caramelized onions.

• Dirty Bird Chicken Burger (courtesy of gourmettraveller.com.au)

Ingredients

• 2 (500gm) chicken breast fillets, halved horizontally

• 200 gm Manchego, finely grated

• 4 brioche buns, halved, to serve (see note)

Mexican marinade

• ¼ cup dried Mexican oregano (see note)

• 2 tbsp tinned chipotle chillies in adobo paste (see note)

• 2 tbsp smoked paprika

• 1 tsp cayenne pepper

• 50 ml canola oil

• Dirty slaw

• 200 gm caster sugar

• 150 ml rice wine vinegar

• 30 gm (¼ cup) sea salt flakes

• 35 gm (¼ cup) caraway seeds

• 1 tbsp cloves

• 1 tbsp ground allspice

• 1 each fennel bulb, Lebanese cucumber, Spanish onion and carrot, thinly sliced on a mandolin

• ½ Savoy cabbage (about 750gm), thinly sliced on a mandolin

• Tomatillo salsa

• 250 gm canned tomatillos, coarsely chopped

• 1 onion, coarsely chopped

• ½ cup (loosely packed) chopped coriander

• ½ tsp green habanero hot sauce (see note)

• 1 tbsp ground cumin

• Juice and finely grated rind of 1 lime

• Chipotle aïoli

• ½ cup (loosely packed) coriander

• 1 egg

• 1 tbsp chipotle hot sauce (see note)

• 2 tsp white wine vinegar

• 1 garlic clove

• Juice and finely grated rind of 1 lime

• 200 ml canola oil

Directions

1. For Mexican marinade, combine ingredients in a non-reactive container, add chicken, turn to coat, cover and marinate overnight.

2. For dirty slaw, stir sugar, vinegar, salt and spices in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, reduce heat and simmer to infuse (10 minutes). Strain and pour over vegetables in an airtight container and refrigerate overnight to pickle. Dirty slaw will keep refrigerated for 3 days.

3. For tomatillo salsa, blend ingredients in a food processor to a purée. Refrigerate until required.

4. For chipotle aïoli, process ingredients except oil in a food processor, then add oil in a thin steady stream until smooth and emulsified. Refrigerate until required. Aïoli will keep sealed and refrigerated for a week.

5. Preheat oven to 180C. Heat a char-grill pan over high heat, wipe off excess marinade from chicken and grill, turning once, until just cooked (3-4 minutes). Place grated cheese on the base of brioche buns and cook in oven until cheese melts (5-7 minutes).

6. Spread tomatillo salsa over cheese on bun bases and chipotle aïoli on top halves, add even amounts of pickled slaw on all bun halves, slice chicken, sandwich between bun halves and serve.

• Cabernet Burgers with Blue Cheese (chewoutloud.com)

Ingredients

• 1 (750 ml) good-tasting bottle of Cabernet Sauvignon

• 1/4 cup minced shallots

• 8 oz sliced mushrooms

• 2 TB olive oil

• 4 cloves minced garlic, divided in half

• 3 tsp minced fresh rosemary

• 6 TB salted butter, room temp, divided

• 2 tsp packed brown sugar

• 2 lbs (80/20) fresh ground beef

• 1 tsp table salt

• 1 tsp fresh cracked black pepper

• 1 cup (6 oz) fresh blue cheese, crumbled (Gorgonzola or Roquefort are great, too)

• 6 squares of Ciabatta sandwich-sized buns, split horizontally

• Freshly sliced tomatoes and lettuce leaves

Directions

1. Combine wine and shallots in a heavy medium saucepan, and bring to boil. Reduce to a low-medium boil and keep it going for 20-30 minutes, or until sauce is reduced to 2/3 cup worth. Add fresh rosemary, 1 TB butter, and brown sugar. Cook and whisk until sugar is dissolved. Remove from heat to cool a bit.

2. Sautee mushrooms, olive oil, and 2 tsp garlic until mushrooms are just tender. Drain and set aside.

3. In small bowl, combine remaining butter with garlic. Melt the butter in microwave, and spread on split Ciabatta buns. Set aside.

4. Mix fresh ground beef, salt, pepper, and half of the wine sauce. Form into six even burger patties. Grill burgers until desired doneness, basting generously with remaining wine sauce continually. Sprinkle tops of patties with blue cheese crumbles and keep warm until cheese melts.

5. Grill Ciabatta buns with buttered sides down, until nicely toasted. Alternatively, buns can be toasted in oven’s broiler or in toaster oven.

6. Arrange burgers, mushrooms, tomatoes, and lettuce on Ciabatta.

Enjoy!