Chef Marvin Woods knows what it takes to complete your summer meal – a big, juicy burger. He shares how to spice up your next barbecue with a lamb, beef and crab burger.
Recipe: Lamb burger with orange and mango ketchup (on this page) Recipe: Beef burger with fig barbecue sauce (on this page) Recipe: Low Country crab burger (on this page)Add 1 to 2 tablespoons of the jerk mix to the ground lamb and mix thoroughly.
Cook a small piece of the lamb in a pan and taste. Add more mix if you like.
Get grill to medium temperature in one area and hot in another.
Form burger into 6-ounce portions. Start out grilling the lamb on the hot side.
After lamb has been marked on both sides, move to the lesser heat side and cook to the desired temperature.
For the orange and mango ketchup:
Simmer the onion in orange juice in a 3- to 4-quart heavy saucepan, uncovered. Cook until tender, about 7 to 10 minutes.
Add mangos and zest and simmer, uncovered, until mangos are very soft, about 10 to 15 minutes.
Add the rest of the ingredients except salt and bring to a simmer.
Discard zest. Purée in a food processor, then force through a large sieve into a container and discard solids. Check seasoning and add salt if needed.
Place the ground beef in a bowl. Add herbs, spice mixture, salt and pepper.
Shape the meat into 4 large patties, each about 1 inch thick.
Place the burgers on a greased grill about 4 inches above hot coals.
Grill about 10 to 15 minutes per side, or until juices run clear.
For the fig barbecue sauce:
Combine all ingredients in a saucepan over medium heat. Stir constantly for 5 minutes.
Reduce heat to low and simmer for 20 to 30 minutes, stirring occasionally.
Remove sauce from the stove and place in food processor.
Blend sauce and strain through a medium hole-size strainer.
Allow to cool. Store in an airtight container and refrigerate.
In a skillet, heat 1 tablespoon of oil over moderately high heat until hot, but not smoking.
Sauté bell peppers, onions and celery until softened. Cool mixture.
In a bowl place crab and add vegetable mixture.
Add mascarpone, egg, lemon juice and spice mixture.
With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 4 portions and pat each into 3/4-inch-thick disk.
Form and roll in flour. Place crab burgers on a tray coated with wax paper.
To help prevent crumbling during cooking, chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
Preheat oven to 375 degrees.
In a 12-inch skillet, heat ¼ cup canola oil over moderately high heat until hot but not smoking.
Add crab burger and sauté crab cakes until golden brown, roughly 2 minutes.
Turn crab cakes carefully and brown other side.
Transfer sautéed crab cakes carefully to a baking sheet.
Check center with the tip of a thin knife to see if cakes are hot in the middle. If cakes need additional heat, place in the oven for up to 6 minutes, or until heated through.
For the spice mixture:
Mix all the ingredients.
© 2013 NBCNews
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