Burgers with a bite: Salmon burger, turkey burger with apricot chutney, more

Tired of the traditional burger? Jazz it up with one of these delicious burger recipes from Billy Dec.

Rockit burger
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Rating:
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Servings:
Serves 4 Servings

Ingredients

    • 2 lbs kobe beef
    • 8 oz brie cheese
    • 4 brioche buns
    • 8 medjool dates
    • 1/4 cup olive oil
    • 4 whole shallots
    • 3 tablespoons wondra flour
    • 4 tablespoons plus 4 cups (for frying) vegetable oil
    • 1 4 inch ring mold

Preparation

Baking Directions:

Place the mold on a cutting board, line with plastic and press the beef into the plastic wrapped mold. Press firmly and evenly so that there are no air gaps. Place in the cooler for an hour or more. While the burgers are setting, prepare the date aioli and fried shallots. With a mortar and pestle, crush the pitted dates and slowly add the olive oil. Heat the 4 cups of vegetable oil in a shallow pan. Thinly slice the shallots, toss with the flour. Fry for 1 minute until crispy and golden.Heat your grill or pan to medium high heat. Drizzle the vegetable oil on the burgers. Season the beef generously with the salt and pepper. Cook for about 3-4 minutes each side for medium rare. Add a slice of brie to each burger and let sit for 1 minute.Toast the buns, spread the date aioli on the bottom of each bun. Top with fried shallots. Place the burger on top. Serve with truffle fries.

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Rating:
( rated)
Servings:
Serves 4 Servings

Ingredients

  • For burgers:

    • 2 tablespoons thinly sliced scallions
    • 1/4 teaspoon sriracha sauce
    • 1/8 teaspoon fresh thyme, chopped
    • 1 tablespoon butter
    • 1 large egg, beaten
    • 1/2 cup panko bread crumbs
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 teaspoon kosher salt
    • 4 slices red onion, 1/4" thick
    • 4 hamburger buns
  • For whipped Greek yogurt goat cheese:

    • 2 tablespoons thinly sliced scallions
    • 1/4 teaspoon sriracha sauce
    • 1/8 teaspoon fresh thyme, chopped
    • 1 tablespoon butter
    • 1 large egg, beaten
    • 1/2 cup panko bread crumbs
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 teaspoon kosher salt
    • 4 slices red onion, 1/4" thick
    • 4 hamburger buns
    • 1 cup soft goat cheese
    • 1/4 cup plain Greek yogurt
    • 1 tablespoon heavy cream

Preparation

Baking Directions:

For burgers:Heat a small non-stick sauté pan over medium heat. Add butter. Once melted, add the carrots and celery and sweat until almost tender. Add scallions and thyme and mix just until combined. Remove from heat and allow to cool. In a large bowl, combine the ground turkey, sriracha sauce, egg, bread crumbs, salt, pepper and the cooled vegetables. Form into 8 ounce patties about 1/2" in thickness. Chill burger patties at least one hour. Heat grill to medium heat and be sure it is clean and well oiled with vegetable oil. Place turkey burgers on grill, turning once after 5 minutes and then flipping after an additional 5 minutes. Cook for another 8-10 minutes after flipping until cooked through and internal temperature reaches 160 degrees. Remove from grill. Lightly drizzle the sliced red onions with vegetable oil and a pinch of salt and black pepper. Grill red onions for approximately 2 minutes on each side. Remove from heat.To assemble:Place each cooked turkey burger on a toasted bun, and one tablespoon of whipped Greek yogurt goat cheese each and one slice of grilled red onion. For whipped Greek yogurt goat cheese:Combine all ingredients and mix thoroughly.

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Rating:
( rated)
Servings:
Serves 4 Servings

Ingredients

  • For burgers:

    • 2 lbs fresh Atlantic salmon fillet, skin and pin bones removed
    • 2 tablespoons thinly sliced scallions
    • 1/4 teaspoon fish sauce
    • 1/4 teaspoon Sriracha sauce
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 teaspoon kosher salt
    • 4 each wheat hamburger buns, toasted
    • 2 tablespoons pickled ginger
  • For pickled red onions:

    • 2 lbs fresh Atlantic salmon fillet, skin and pin bones removed
    • 2 tablespoons thinly sliced scallions
    • 1/4 teaspoon fish sauce
    • 1/4 teaspoon Sriracha sauce
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 teaspoon kosher salt
    • 4 each wheat hamburger buns, toasted
    • 2 tablespoons pickled ginger
    • 1 cup red onions, medium diced
    • 1/2 cup red wine vinegar
    • 1/4 cup red wine
    • 1 tablespoon granulated sugar
  • For wasabi mayo:

    • 2 lbs fresh Atlantic salmon fillet, skin and pin bones removed
    • 2 tablespoons thinly sliced scallions
    • 1/4 teaspoon fish sauce
    • 1/4 teaspoon Sriracha sauce
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 teaspoon kosher salt
    • 4 each wheat hamburger buns, toasted
    • 2 tablespoons pickled ginger
    • 1 cup red onions, medium diced
    • 1/2 cup red wine vinegar
    • 1/4 cup red wine
    • 1 tablespoon granulated sugar
    • 1 tablespoon wasabi powder
    • 1/2 tablespoon soy sauce
    • 1/2 tablespoon cold water
    • 1/4 cup mayonnaise

Preparation

Baking Directions:

For burgers:Finely chop half of the salmon and roughly cube the other half. Combine all salmon in a bowl with scallions, fish sauce, Sriracha, salt and pepper. Mix until well combined. Divide into four balls and form into patties. Chill for at least for an hour.Heat 4 tablespoons of vegetable oil in a large nonstick sauté pan over medium heat. Carefully place each patty into the pan. Cook on each side for approximately 7 minutes on each side, until each side is lightly crispy and golden and patty is cooked through. Spread a half tablespoon of the wasabi mayo onto each bun, top with a salmon patty. Top each patty with a half a tablespoon of pickled ginger and a half tablespoon of pickled red onion.For pickled red onions:Combine all ingredients in a small sauce pan. Heat to a boil and lower to a simmer. Simmer for about 10 minutes until liquid is reduced to almost dry. Remove from heat and allow to cool.For wasabi mayo:Whisk together the wasabi powder with soy sauce and water to form a paste. Whisk in mayonnaise. Chill.

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