Herbed Burgers With Spicy Peanut Sauce Recipes

Steps:

• In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly., Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with toppings as desired.

Steps:

• For the garlic-herb spice blend: Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the chiles and transfer to a large bowl.

Steps:

• Put the beef into a medium mixing bowl and generously season with salt and pepper. Heat the oil in a small skillet over medium heat; add the shallot and garlic and cook, stirring, until translucent, about 4 minutes. Remove from the heat and cool.
• Meanwhile, mix together the egg, panko, Worcestershire and oregano in a medium bowl, and stir until combined. Add the breadcrumb mixture to the beef, along with the cooled shallots and garlic, and mix until the ingredients are well combined. Using a 1/2-cup measure, divide the mixture into 6 equal portions and form them into long ovals, about 1/2-inch thick. (If using the mixture to make Mini Meatball-Stuffed Pitas, recipe below, reserve 1 cup of the seasoned meat and make only 4 burgers.)
• Preheat the broiler and position a rack 8 to 10 inches below it. Heat a heavy grill pan or griddle over medium-high heat. Cook the burgers, turning once, until cooked through, about 5 minutes per side.
• Meanwhile, spread a thin layer of Chipotle Aioli on the cut sides of the rolls and put them on a baking sheet, cut-sides up. Broil until the aioli browns slightly and the rolls are toasted on the edges.
• To assemble the burgers, place a burger on each roll and top with lettuce, avocado, jalapeno and more aioli, if desired. Serve immediately.
• Put the garlic and chipotle in a food processor and puree until very smooth. Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper. Store in an airtight container for up to 1 week.
• Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Roll the meat mixture into16 mini meatballs, about 1 inch in diameter and place them on the baking sheet. Bake until completely cooked through, about 12 minutes. Cool briefly.
• To assemble, cut the top third off of each pita. Divide the meatballs among the pitas, top with lettuce, cucumbers and tomatoes and drizzle with the sour cream. Yield: 4 pitas

Steps:

• Combine the chicken, ¼ cup of chopped onion, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon salt and garam masala. Form into 4 patties.
• In a medium saucepan, heat ½ tablespoon olive oil. Add 2 tablespoons of chopped onion and 1 teaspoon of chili powder. Cook over moderate heat, stirring until onion is softened, about 5 minutes. Add the coconut milk and bring to a boil. Remove from the heat and whisk in the peanut butter, sriracha and hot water. Stir in the peanuts and season with salt.
• Brush the burger patties with olive oil and cook on a grill or grill pan over moderately high heat until cooked through, about 5 minutes on each side.
• Spread the peanut sauce on the rolls. Top with burgers and lettuce to serve.

Steps:

• In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
• Cut out and discard ribs from lettuce leaves, halving each leaf.
• In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
• Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
• Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
• Discard paper towels. Halve rolls diagonally and serve with peanut sauce.