Tricks of the Trade for the Perfect Hamburger

Here are just a few simple tricks of the trade to keep in mind the next time you are making hamburgers;

• Add a teaspoon of soy sauce, ketchup, or worchestire sauce to a pound of meat.  This will add flavor and moisture to the meat.
• Avoid overworking the meat.  When you overwork the meat, the meat can become tough and dry when cooked.
• Choose meat that has a higher fat content.  If you choose a meat with a 7% fat content, your burger will loose all of its moisture during the cooking process.
• Hamburgers tend to swell in the center during the cooking process, with this in mind, use your thumb and press down the center creating a well.  This should fix the puffy burger problem.
• Make sure you create your patties slightly larger than your buns so when they shrink, they will be the perfect size.

Do you know the difference between Kobe, Angus and Bison?

There is a new trend in burgers, and it does not seem to include the traditional ground sirloin and ground chuck meats.  Kobe, Angus and Bison are definitely the front runners when you think of a high end burger.  Now the question remains, what makes these meats so good?

Kobe Beef is very similar to champagne in the way that is can only be called Kobe Beef if it comes from a specific region, as champagne can only be produced in the region of champagne.  And, they are both considered to be the best of the best.  Kobe beef comes from wagyu cattle.  There meat is highly marbled, extremely tender and has a great deal of flavor.

Certified Angus Beef is considered to be the top grade given by the USDA.  It is also know for its fine marbling tenderness, age and color.  You can also find "prime", "choice" and "select" grades of angus, but they are not same as the certified.

Bison, also known as buffalo, is a very lean form of meat.  Unlike the Kobe and Certified Angus Beef, Bison is actually considered a healthy meat option.  In  a study comparing skinless chicken, beef and bison, the bison showed it had fewer calories and considerably less fat.

The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard

1/4 c Dijon Mustard
1 T prepared Horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2 slices
2 T Canola Oil
Kosher Salt and Freshly Ground Black Pepper
2 lbs ground Chuck
8 slices Cheddar Cheese (preferably a mix of white & yellow)
4 slices beefsteak tomato
4 lettuce leaves

1. Whisk together the mustard and horseradish in a small bowl; set aside.
2. Preheat a grill to high or a grill pan over high heat.
3. Brush the onion slices with the oil on both sides and season with salt and pepper.
4. Grill the onion slices for 3-4 minutes on each side, until lightly golden brown.
5. While the onion is grilling, form the meat into 4 burgers.
6. Season the burgers on both sides with salt and pepper.
7. Grill for 3 to 4 minutes on each side for medium.
8. Add 2 slices of the cheese to the top of each burger, cover the grill and let melt about 1 minute.
9. Place the burgers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.

[ as seen in "BOBBY FLAY'S MESA GRILL COOKBOOK, explosive flavors from the southwestern kitchen" by Bobby Flay, Stephanie Banyas and Sally Jackson ]

Cherry Tomato and Corn Salad

3 cups Fresh White or Yellow Corn Kernals (cut from 6 ears of cooked corn)
20 Yellow or red cherry tomatoes, quartered & halved
2 T fresh basil, finely chopped
1 T Flat Leaf Parsely, finely chopped
1 T Extra Virgin Olive Oil
1 t Red Wine Vinegar
Salt & Cracked Black Pepper

1. In a transportable bowl, combine the corn, tomatoes, basil and parsely.
2. Add the olive oil, vinegar and salt & pepper to taste.
3. Stir to combine.
4. Taste and adjust the seasonings.
5. Cover until ready to serve.
6. Serve at room temperature.

[ as seen in "PICNICS AND TAILGATE"S by Diane Rossen Worthington (a book by William Sonoma) ]

Bloody Mary

2 oz Vodka
4 oz Tomato Juice
1/2 oz Lemon Juice
1/4 t Horseradish, (freshly grated, if possible)
2-3 dashes of Tabasco Sauce
2-3 dashes of Worcestershire Sauce
Lemon Wedge
Celery Stick

1. Shake the liquid ingredients vigorously with ice.
2. Strain into an ice filled highball glass.
3. Squeeze the lemon wedge over the drink and drop it in.
4. Garnish with the celery stick

[ as seen in "Ultimate Bar Book, the comprehensive guide to over 1,000 cocktails" by Mittie Hellmich ]

Mediterranean BLT

4 small vine ripened tomatoes, halved
1 head garlic, halved
1 T extra virgin olive oil
sea salt and cracked black pepper
1/4 c basil leaves
1 loaf Italian bread
8 slices provolone cheese
1 bunch arugula
extra virgin olive oil, extra
balsamic vinegar

1. Preheat the oven to 400 degrees.
2. Place the tomatoes and garlic in a roasting ban and drizzle with the oil.
3. Sprinkle with sea salt and cracked black pepper and roast for 40 minutes or until garlic is soft and tomatoes are slightly dried.
4. Add the basil leaves and continue baking for 5 minutes or until the leaves are crisp.
5. Remove 4 thick slices from the loaf of bread and lightly toast on both sides.
6. Peel the roasted garlic cloves and spread half onto the toast.
7. Top with the provolone, mortadella, arugula, basil and roasted tomatoes.
8. Sprinkle with the remaining roasted garlic, drizzle with olive oil and balsamic vinegar and serve.

*** Can also be topped with a fried or poached egg (Urban Bake suggestion)

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

Bagel with Smoked Salmon and Caper Salsa

4 plain or rye bagels
1/3 cup cream cheese
6 1/2 oz sliced smoked salmon
2 scallions, chopped
2 plum tomatoes, finely chopped
2 T baby capers
2 T finely chopped fresh dill
2 T lemon juice
1 T extra virgin olive oil

1. Cut the bagels in half and spread the bottom generously with cream cheese and top with the salmon.
2. Combine the scallions, tomatoes, capers, dill, lemon juice, olive oil in a bowl.
3. Pile this mixture on to the salmon and serve.

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

German Apple Pancake

5 large eggs
2t vanilla extract
1/2 c granulated sugar, plus 1 T
1/3 all purpose flour
1t baking powder
1/8 t fine sea salt
1 1/2 T unsalted butter
2 large, tart apples, peeled, cored and cut into 1/2 inch thick wedges (granny smith)
1 t ground cinnamon
1 T confectioners sugar (optional)
3/4 cup fresh raspberries (optional)
1/4 c creme fraiche or sour cream

1. In a blender, combine eggs, vanilla and the 1/2 cup granulated sugar and blend until combined, about 5 seconds.
2. Add the flour, baking powder, and salt and mix until smooth about 10 seconds
3. Preheat the oven to 375 degrees. Place a 10 inch ovenproof, nonstick pan over medium heat and add the butter.
4. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionlly, until softened, 4-5 minutes.
5. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar.
6. Stir together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes.
7. Spread the apples evenly in the frying pan and pour the batter slowly over the top so the apples stay in place.
8. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes.
9. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes longer.
10. Remove from the oven, invert a flat serving plate over the frying pan and then holding the pan and plate together, invert them together and lift off the pan.
11. Cut the pancake into 3 - 4 wedges and transfer to individual plates.
12. If desired, sprinkle with confectioners sugar and scatter with a few raspberries.
13. Place a dallop of creme fraiche on top and serve at once.

[ as seen in "BREAKFAST" by William Sonoma, recipes by Briget L. Binns ]

Mixed Mushroom Frittata

3 T extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 T, thyme leaves, freshly chopped
3 cups, mixed wild and cultivated mushrooms (such as chanterelles, portobello, shiitake and white button)
6 eggs
2 T fresh flat leaf parsley, chopped
sea salt and freshly grated black pepper

1. Put 2 tablespoons of the oil in a non-stick skillet, heat gently, then add shallots, garlic and thyme.
2. Gently saute for 5 minutes until softened but not browned.
3. Meanwhile, brush off any dirt clinging to the mushrooms and wipe caps clean.
4. Chop or slice coarsely and add to the skillet.
5. Saute for 4-5 minutes until just starting to release their juices.
6. Remove skillet from heat.
7. Put the eggs in a bowl along with parsely a little salt and pepper, beat briefly then stir in mushroom mixture.
8. Wipe skillet clean with paper towels.
9. Heat the remaining tablespoon of oil in the clean skillet and pour in the egg and mushroom mixture.
10. Cook over medium heat for 8 - 10 minutes utnil set on the bottom.
11. Transfer the skillet to a preheated broiler and cook the frittata for 2-3 minutes, until the top is set and spotted brown.
12. Let cool, then serve, or wrap and wax paper for transport to the picnic.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Onion, Thyme and Goat Cheese Tarts

3 T butter
1 lb onions, thinly sliced (about 4 cups)
2 garlic cloves, crushed
1 T fresh thyme leaves, chopped
3/4 lb puff pastry dough, defrost if frozen
all purpose flour, for dusting
8 oz goat cheese
sea salt and ground black pepper
fresh thyme sprigs for garnish


1. Put the butter in a skillet and melt over low heat.
2. Add the onions, garlic and thyme and saute gently for 20 - 25 minutes until softened and golden.
3. Season to taste with salt and pepper.
4. Remove from the heat and let cool.
5. Put the dough on a lightly floured counter and roll out to form a rectangle. ( 8 x 6 inches), trim sides
6. Cut the rectangle in half lenthwise and into 4 crosswise, making 8 pieces total
7. Divide the onion mixture between the puff pastry spreading it over the top. Leave a thin border around the edges.
8. Cut the cheese in 8 slices and arrange 1 slice in the center of each pastry.
9. Transfer the pastries to a large baking tray and bake in a preheated oven at 425 degrees for 12 - 15 minutes, until the dough has risen and the goat cheese is golden.
10. Remove from oven and let cool.
11. Garnish with a fresh sprig of thyme when serving.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Pan-Fried Fish with Lemon Potato Salad

FISH

olive oil, for greasing pan
4 - 7 oz portions of a firm white fish, (snapper, skin removed), talapia, halibut
salt & pepper
lemon wedges
mint leaves

1. Heat a little oil in a large non-stick frying pan over med to high heat until hot.
2. Season with coarse black pepper.
3. Add fish and cook for 3 minutes.
4. Turn and cook on the other side for 2-3 minutes, or until and the fish is opaque and just cooked.
5. Garnish with mint leaves and serve with lemon wedges and the lemon potato salad.

LEMON POTATO SALAD

1 lb, 10 oz wazy potatoes, peeled & sliced
1 t sea salt
1/3 c extra virgin olive oil
1/2 c lemon juice
1 t sumac, optional
sea salt, extra
freshly ground black pepper
1 small green capiscum pepper, finely diced
2 large red chilies, seeded and finely diced
1/4 c chopped mint
1/2 c Italian flat leaf parsely leaves
6 scallions, finely chopped

1. Bring a large pot of water to the boil over high heat.
2. Add the potatoes and salt, reduce the heat to medium and simmer for about 8 - 10 minutes until the potatoes are tender.
3. Remember to undercook the potatoes a little, because they continue cooking when removed from the water.
4. Place the olive oil, lemon juice and sumac in a bowl and stir to combine. Season with salt and pepper.
5. Pour half the dressing over the hot potatoes and stir gently. Leave to cook.
6. Add the capisicum, chili, mint, parsley, spring onion and remaining dressing.
7. Stir gently.

[ as seen in "Bills Open Kitchen", by Bill Granger ]

Zucchini, Feta and Mint Salad

SALAD

1 T sesame seeds
6 medium zucchini
3 T extra virgin olive oil
6 oz feta cheese, crumbled
handful of fresh mint leaves
sea salt and freshly ground pepper

DRESSING

1/4 c olive oil
1 T lemon juice, freshly squeezed
1 garlic clove, crushed

1. Put the sesame seeds in a dry skillet and toast over medium heat until golden and aromatic.
2. Remove from the pan, let cool and store in an airtight container.
3. Cut the zucchini diagonally into thick slices.
4. Put the slices in a bowl, sprinkle with olive oil and season with salt and pepper, toss well.
5. Cook on a hot stove top grill pan for 2-3 minutes on each side until charred and tender.
6. Put the dressing ingredients in a screw-top jar. Add salt & pepper to taste and shake well.
7. Put the zucchini, feta and mint in a large airtight container.
8. When ready to serve, shake dressing and pour over salad.
9. Toss well
10. Sprinkle with toasted sesame seeds and serve at once

[ recipes as seen in PICNICS simple recipes for eating outdoors, by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde]