Burgers Two Ways: Tomato Basil Burger with Olive Aoli & Thai Chicken Burger with Hoisin Mayo

I like a burger. I’m an American. They’re good.

But…like many American staples they can get…boring.

These two burgers are my favorite version of them so far. Brought to me by Blue Apron. The olive aoli is a surprising and fantastic addition to a beef burger. The Thai chicken burger is hands down my favorite homemade burger that I’ve ever had. Delicious.

I submit them to you for your taste test. Easy to make, different, and really, really good. Enjoy!

Tomato Basil Burgers with Olive Aoli & Green Bean Tomato Salad

2P_071415_4_NEWHeirloomTomatoBURGER

Makes: 2 Servings

Calories: About 700 Per Serving

Cooking Time: 25 to 35 minutes

In this unique spin on the classic burger, we’re serving succulent beef patties nestled between tart tomato slices on one side, and fresh basil leaves and creamy aioli on the other. A sauce popular in Southern France and Northern Italy, aioli is served alongside a wide array of dishes. We’re using ours as a spread, and flavoring it with briny Kalamata olives and lemon juice. On the side, we’re serving an herbaceous salad of blanched green beans and fresh tomato dressed in a simple vinaigrette of mustard, lemon juice and shallot.

On the Cutting Board
  • 8 Ounces Ground Beef
  • 2 Sesame Seed Buns
  • 6 Ounces Green Beans
  • 2 Cloves Garlic
  • 1 Tomato
  • 1 Lemon
  • 1 Bunch Basil 
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Mayonnaise
  • 1 Ounce Kalamata Olives
  • 1 Shallot
Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stem ends of the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 3 lemon wedges. Halve and core the tomato; thinly slice 1 half and medium dice the other. Pick the basil leaves off the stems; discard the stems. Pit and roughly chop the olives. Halve the buns.

Blanch the beans:

Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat dry with paper towels.

Cook the burgers:

In a medium bowl, combine the ground beef, all but a pinch of the garlic paste and half the mustard; season with salt and pepper. Mix until just combined. Form the mixture into two ½-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Make the olive aioli & vinaigrette:

While the burgers cook, in a small bowl, combine the olives, mayonnaise, remaining garlic paste and the juice of the remaining lemon wedge; stir to combine and season with salt and pepper to taste. Set aside. Add the remaining mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

Make the salad:

While the burgers continue to cook, in a large bowl, combine the blanched green beans, diced tomato and half the basil (tearing the leaves just before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat and season with salt and pepper to taste.

Toast the buns & plate your dish:

Heat the pan of reserved fond on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface. Top each toasted bun bottom with half the sliced tomato, a cooked burger, half the olive aioli, half the remaining basil and a toasted bun top. Divide the finished burgers and salad between 2 plates. Enjoy!

Thai Chicken Burgers with Hoisin Mayo & Roasted Potato Wedges

photo

Makes: 2 Servings

Calories: About 700 Per Serving

Cooking Time: 35 to 45 minutes

In this dish, inspired by the cuisine of Thailand, we’re putting a uniquely delicious spin on chicken burgers. For incredible, authentic flavor, we’re sautéing aromatics—including citrusy lemongrass, an essential Thai ingredient—and mixing them into the patties. We’re also adding sesame oil, soy sauce and sriracha (a spicy, chile-based condiment) to complete the flavor profile. Slathered onto the toasted potato buns, a spread of hoisin sauce and mayonnaise adds creamy sweetness and richness. For a light, crispy side, we’re making homemade “fries” with long, hearty potato wedges, roasted in the oven.

On the Cutting Board
  • 10 Ounces Ground Chicken
  • 2 Potato Buns
  • 2 Cloves Garlic
  • 1 Tomato
  • 1 Pound Russet Potatoes
  • 1 Stalk Lemongrass
  • 1 Large Bunch Cilantro
  • 2 Tablespoons Hoisin Sauce
  • 2 Teaspoons Sesame Oil
  • 2 Teaspoons Sriracha
  • 1 1-Inch Piece Ginger 
  • 1 Tablespoon Soy Sauce
  • ½ Cup Panko Breadcrumbs
  • ¼ Cup Mayonnaise
Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic and ginger. Cut off and discard both ends of the lemongrass; peel away and discard the fibrous, outer layers until you reach the white, pliable core. Mince the lemongrass core. Halve the buns. Thinly slice the tomato into rounds. Pick the cilantro leaves off the stems; discard the stems.

Roast the potato wedges:

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the aromatics & make the hoisin mayo:

While the potatoes roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the garlic, lemongrass and ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan. While the aromatics cool, in a small bowl, combine the mayonnaise and hoisin sauce; season with salt and pepper to taste.

Form & cook the burgers:

To the bowl of cooled aromatics, add the ground chicken, breadcrumbs, sesame oil, soy sauce and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Using your hands, form the mixture into two ½-inch-thick burgers. In the pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the burgers; loosely cover the pan with aluminum foil. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Toast the buns:

Heat the pan of reserved fond on medium until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the buns, cut sides down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a clean, dry work surface.

Assemble the burgers & plate your dish:

Spread a layer of the hoisin mayo onto the bottom of each toasted bun. Place a cooked burger and as much of the tomato as you’d like on the bun bottoms; season with salt and pepper. Top with the cilantro and the bun tops. Serve with the roasted potato wedges and any remaining hoisin mayo on the side. Enjoy!

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This entry was published on September 20, 2015 at 2:17 am. It’s filed under dinner, favorites, favorites recipes and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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