Leftover Burger Bowl

Leftover Burger Bowl

All the burger fun, but without the bun! Use up all the leftovers from a big burger cook-up in a salad bowl with lettuce, tomatoes, cheese, pickles and onion. A special sauce dressing ties it all together, while also making a nice dent in your condiment collection. A side of fries wouldn’t be out of place.
Ingredients:
Special Sauce

1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) ketchup

1 tbsp + 1/2 tsp (15 mL + 2 mL) yellow mustard
2 tbsp (30 mL) sweet relish
1/4 cup (60 mL) finely diced dill pickle
4 1/2 tsp (22 mL) pickle brine
1 1/2 tsp (7 mL) minced onion
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) paprika

Pinch cayenne pepper

Salt and freshly ground pepper to taste

Burger Bowl

1/2 small red onion

2 large romaine hearts, washed, dried, finely sliced

1 1/3 cups (330 mL) diced tomatoes

2 large dill pickles, cut into thin strips

1 1/3 cups (330 mL) grated aged cheddar, plus more for burgers

Pickled hot peppers or sliced pepperoncini (optional)

4 leftover grilled burgers
Directions:
For the special sauce, whisk all ingredients in a medium bowl until combined. Cover and refrigerate until ready to use.

For the burger bowls, thinly slice onion and place in a bowl of cold water for 15 minutes. Drain and dry.

In a large bowl, toss lettuce with enough special sauce to coat. Divide salad between 4 bowls. Top each salad with tomatoes, pickles, cheddar, onion and hot peppers, if using. Place burgers on plate and microwave on high until warm, 45 to 60 seconds. Sprinkle with cheddar and microwave until cheese has melted, 20 to 30 seconds. Cut into slices and place on salads. Serve immediately with remaining special sauce on the side.   Serves 4

 

Peppercorn Garlic Rubbed Grilled Flank With Bacon Balsamic Glaze

Peppercorn Garlic Rubbed Grilled 

Flank With Bacon Balsamic Glaze
Creamy Roasted-Scented Polenta

2 T. multi colored peppercorns, cracked 
1 (2 lb.) flank steak
Salt to taste
2 tsp. garlic granules
2 T. grapeseed or vegetable oil
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth 2 tsp. cornstarch
2 T. chopped fresh parsley

Serves 4.

1. Rub both sides of the flank steak with cracked peppercorns, salt and garlic granules. Dab or brush with the oil. Grill steak 5 to 7 minutes per side to desired doneness. Let stand rest for 10 minutes before slicing crosswise into thin slices.

2. While steak is cooking, place bacon in a large skillet and cook over medium heat until browned and crisp. Add balsamic vinegar and bring to a simmer; cook for about 5 minutes until liquid reduces and thickens. Whisk cornstarch into broth and whisk into the pan. Simmer 2 minutes or until thickened. Serve sauce spooned over sliced meat topped with a sprinkle of parsley and a side of Polenta.

Creamy Rosemary-Scented Polenta

5 cups chicken broth
2 cloves garlic, minced
2 tsp. chopped fresh rosemary
1 1/2 cups yellow corn meal
1 cup chopped fresh spinach
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese

Serves 4 to 6.

Place chicken broth, garlic and rosemary in a large saucepan or Dutch oven and bring to a boil. Gradually whisk in the cornmeal. Reduce heat and simmer until mixture thickens, stirring constantly, about 5 minutes. Add spinach and stir until wilted.

Add cream and simmer until almost absorbed and polenta is cooked. Add parmesan and stir until cheese melts.

Bacon Beef Burgers With Bacon Balsamic Onion Jam With Chipotle Mayo

Bacon Beef Burgers With Bacon Balsamic 
Onion Jam With Chipotle Mayo   Serves 4

Red Onion Jam:
4 thick slices applewood-smoked bacon, cut  crosswise into 1/2-inch strips 
1 large red onion, halved and thinly sliced

Salt and freshly ground black pepper 
1/3 cup balsamic vinegar

1/2 tsp. Dijon mustard
1/3 cup water

Chipotle Mayo:
1/2 cup mayonnaise
2 tsp. minced chipotle chilies in adobo with sauce 1/2 tsp. sugar

Burgers:
2 thick slices applewood-smoked bacon 
1 1/2 lbs. lean good-quality ground beef 
1/2 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
Salt and pepper to taste
4 large slices Cheddar cheese 
4 sesame hamburger buns, split

1. For the jam, cook the bacon in a large nonstick skillet over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet.

Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.

Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. Simmer, uncovered, until the liquid has thickened and most of it has been absorbed, 2 to 4 minutes. Transfer to a small bowl and let cool slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving.

For Chipotle Mayo, combine all ingredients in a small bowl. Cover and refrigerate until ready to serve and up to 3 days ahead.

With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, smoked paprika, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression.

Preheat grill. Grill the burgers over direct heat until grill marks form, 4 to 5 minutes. Flip the burgers and cook for 4 to 5 minutes more; top with cheese and cook an additional minute to well done. Burgers can be moved to cool part of the grill if flare-ups occur and to finish cooking through.

Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form. Spread the Chipotle Mayo on the bottom buns.

Top with burgers and then about 1/4 cup of the Red Onion Jam followed by the top bun; serve immediately.