Barbecue Ranch Burger and the Big Apple Deli Burger

Continuing with our theme of burger recipes, we have three great burger recipes from a book full of them. The book is called "Burgers: From Barbecue Ranch Burger to Miso Salmon Burger." The three recipes are the titular Barbecue Ranch Burger, a cajun burger with Tabasco and Worcestershire sauce, and the Big Apple deli burger, with minced beef and parsley.

Title: Burgers: From Barbecue Ranch Burger to Miso Salmon Burger
Author: Paul Gayler
Excerpt:

Barbecue ranch burger

with smoky corn relish and chimichurri peppers
 
150g cooked red kidney beans (canned are fine)
650g well trimmed, coarsely minced beef
1 onion, finely chopped
1 garlic clove, crushed
1 tsp fresh thyme leaves
1 tsp Dijon mustard
60ml barbecue sauce (see page 125)
salt and freshly ground black pepper
vegetable or sunflower oil for cooking
4 wooden skewers
  1. Place the beans in a bowl and crush them with a forks
  2. Add the remaining ingredients, except the oil, and work together to form a paste; do not overwork. Chill for 1 hour in the refrigerator.
  3. Divide the mix into 4 evenly sized burgers and brush liberally with the oil.
  4. Heat a chargrill or pan grill until hot, add the burgers and cook for 4-5 minutes until cooked.
  5. Toast the baps; place the chimichurri peppers on the base baps, top each with a burger and add a dollop of corn relish on top. Close with the top of the baps.
Plunge a wooden skewer down through the centre of each burger bap, place the onion rings draped over the sticks and serve.

Barbecued hamburgers for a crowd (makes about 32 patties)

Eula Mae Doré has been cooking her Cajun specialties on Avery Island, Louisiana, for almost half a century. This recipe is for those not lucky enough to visit the Island to sample her home cooking! The Island has also been home to Tabasco sauce since 1868.
 
2.75kg ground beef
900g lean ground pork
100g freshly chopped yellow onions
1 1/2 tbsp salt
1 tbsp cayenne
1 tbsp freshly ground black pepper
1 tbsp Tabasco sauce
2 tbsp Worcestershire sauce
100ml vegetable oil
 
  1. Combine all the ingredients except the oil in a very large mixing bowl, mix well. Form into about 32 evenly sized patties and brush with the oil.
  2. Heat a chargrill, pan grill or frying pan, and grill or fry to desired doneness.
  3. More oil can be brushed on the patties while they cook.
Just before taking the patties off the heat, brush them liberally with Beb's barbecue sauce. Toast the small burger baps, place the burgers in them and serve.

Big Apple deli burger

with Swiss cheese and barbecue coleslaw
 
100ml tomato juice
2 shallots, finely chopped
1 tbsp coriander seeds, toasted, crushed
1/4 tsp cayenne pepper
1/2 tsp paprika
1 tbsp molasses or black treacle
800g well trimmed, coarsely minced beef, chilled
1 tbsp chopped fresh flat-leaf parsley
salt and freshly ground black pepper
 
  1. Place the tomato juice, shallots, spices and molasses in a small pan and bring to the boil; cook for 1 minute, then remove and allow to cool.
  2. Place the meat and parsley in a bowl, add the cooked sauce and mix well. Cover and place in the refrigerator for up to 1 hour.
  3. Divide the mix into 4 x 200g evenly sized burgers and brush liberally with oil.
  4. Heat a chargrill or pan grill until very hot. Place the burgers on the grill and cook for 3-4 minutes on each side.
  5. Toast the baps, then lightly spread the base baps with mustard.
Top with a burger and a slice Gruyère cheese, place under a hot grill to melt. Top with some sliced gherkin and the lettuce. Garnish with the barbecue coleslaw and serve. Baked jacket potatoes go particularly well with this burger.

- from "Burgers: From Barbecue Ranch Burger to Miso Salmon Burger," by Paul Gayler