黑豆汉堡

black bean patties 4

I actually don’t have any need for a black bean burger. Because Dave and I eat either vegetarian or fish during the week, I’m always ready for some meat by the weekend. And I don’t eat much bread on weekdays either (other than my dailybagelat work – best part of the workday!), so I wouldn’t pair vegetarian burgers with buns. But on top of slaw, now that works.

black bean patties 1

This recipe doesn’t have (much of) my other issue with most vegetarian burgers, which is that they’re usually bound with large amounts of breadcrumbs or other grains, so you’re, in essence, putting carbs on a bun. This mix does have some bread crumbs, but it’s also bulked up with extra protein from cheese and nuts. They’re not there for your health though – they provide a nice variation in texture, so the burgers aren’t uniform, and they’re certainly not mushy, thanks to some time the beans spend in the oven getting dehydrated.

black bean patties 3

The mix itself was so good that I couldn’t stop eating it. Formed into patties and browned, it was that much better. What isn’t better with crisp, caramelized sides? I’m sure they’re great on a bun with your favorite burger toppings, but I loved them on a simple lime-cilantro slaw. I have finally found a place for black bean burgers in my life, and I have found the black bean burger to take that place.

black bean patties 6

bepaly中文版
Black Bean Burgers
(rewritten but hardly adapted fromThe Food Lab)

Makes 8 to 12 burgers (the patties in the pictures are each one-tenth of the recipe)

If your cashews aren’t toasted already, put them in the oven before the beans. Don’t do what I did and combine the two on one baking sheet; they’re treated separately in the food processor.

The recipe makes a lot. I formed the mixture into patties and froze most of them. They defrost and cook up perfectly.

According to the original recipe, you can grill these as well as pan-fry them, but I didn’t try it. You’d want to brush the sides with oil before grilling.

2 (15-ounce) cans black beans, rinsed and drained
3 tablespoons vegetable oil, divided
1个中洋葱,切碎
1 large poblano pepper, finely chopped
3 medium cloves garlic, minced
1 chipotle chile in adobo sauce, finely chopped, plus 1 teaspoon sauce
¾ cup toasted cashews
½ cup finely crumbled feta or cotija cheese
¾ cup panko bread crumbs
2 tablespoons mayonnaise
1 large egg
Kosher salt and freshly ground black pepper

1.将烤箱加热至350度。将黑豆均匀地撒在有框的烤盘上;烘烤,直到边缘分裂,大约20分钟。

2.Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion, poblano, and a pinch of salt, and cook, stirring occasionally, until the onion is just beginning to brown at the edges, about 8 minutes. Add the garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from the heat and stir in the chipotle chile and sauce. Transfer the mixture to a large mixing bowl.

3. In a food process, pulse the cashews until the largest pieces are about ¼-inch. Transfer to the bowl with the vegetables. Transfer the dried black beans and cheese to the food processor and pulse until the largest pieces are about ¼-inch. Transfer to the bowl with the cashews. Add the bread crumbs, mayonnaise, egg, 1 teaspoon salt, and ½ teaspoon pepper to the mixing bowl. Stir until evenly combined.

4. Form the mixture into patties ¾-inch thick. You can make them any size you want; I made about ten patties from this recipe, and they were each about 4 inches in diameter.

5. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add half of the patties and cook, without moving, until crisp and browned on the bottom, about 5 minutes. Flip the patties and continue cooking until the second side is browned, another 5 minutes. Repeat with the remaining patties.

Lime-Cilantro Slaw

½ cabbage, sliced thinly
¼ cup lime juice
½ cup Greek yogurt
4 green onions (or half of a small red onion), minced
¼ teaspoon salt
1 large or 2 small carrots, shredded
2 tablespoons finely chopped cilantro

Combine all ingredients.

black bean patties 5

shitake mushroom and lentil asian tacos

蘑菇扁豆炸玉米饼4

Vegetarian food, for me, means something quick and easy, healthy, perfect for a weeknight dinner. There’s no fussing with the handwashing of cooking with chicken, no long braising times. Most are one-bowl meals that don’t require side dishes. Theexceptionsto these rules invariably includelots of cheese, almost certainlypasta, anda long prep time– and are relegated toweekend.

蘑菇扁豆炸玉米饼6

Few and far between are vegetarian meals that are not only healthy and delicious, but also feel special. This is one. First, it’s tacos, and I’m not out of mytaco phase. Second, so many fillings and toppings in the tacos satisfy all sorts of flavor and texture desires.

蘑菇扁豆炸玉米饼1

The mushroom-lentil mixture has plenty of ingredients that kick up the umami sensation that usually comes from meat. The miso and soy sauce in the sauce don’t hurt either, but the sauce is about more than just umami; it’s sweet and herbal and a bit sour from the rice vinegar. There’s crunch from the carrots and the buttery richness of avocados. All of it combines to form a special occasional dish that is perfectly healthy and not just vegetarian, but vegan. It’s a far cry from most of my favorite vegetarian dishes, and I love it.

蘑菇扁豆炸玉米饼2

bepaly中文版
狗屎蘑菇和小扁豆亚洲玉米饼(adapted fromSprouted Kitchen)

Serves 4 to 6

I toasted the garlic, while still peeled, in a small not-nonstick skillet over medium-high heat until the papery peel started to brown on a few sides. This softens the bite of raw garlic, making it sweeter and more mellow.

My favorite new way to soften corn tortillas for tacos is to spray both sides of them with oil, then heat them in a 400 degree oven until pliable, about 5 minutes. Even better, add some of the mushroom-lentil mixture to the tortillas at that point and fold the tortilla over the filling; continue baking until the tortilla starts to crisp, another 3-5 minutes.

I grew radish sprouts just for this recipe, but they didn’t sprout in time. Bummer. They made a good garnish for avocado and shrimp-filled tortilla cups the next day though.

Miso herb sauce:
3 garlic cloves, peeled (see note)
2 packed cups basil leaves
1杯香菜
2 tablespoons white or yellow miso
1 tablespoon honey
1 tablespoon soy sauce
pinch of red pepper flakes
3 tablespoons orange juice
3 tablespoons rice vinegar
2汤匙烤芝麻油

炸玉米饼:
¾ cup brown or green lentils
salt
2汤匙橄榄油, divided
1 onion, thinly diced
12盎司粪便蘑菇,茎被丢弃,切成薄片
1汤匙苹果醋醋
about 16 corn tortillas, warmed (see note)
2 large or 3 small avocados, peeled and sliced
5 small carrots, peeled and grated
micro greens, for garnish (see note)

1. For the sauce: Place the garlic in the bowl of a food processor fitted with the cutting blade; process until minced. Add the herbs and process until pureed. Add the remaining ingredients and process until the sauce is evenly mixed. Transfer to a serving bowl; set aside.

2.Bring 6 cups of water to a boil in a 2-quart saucepan. Add the lentils and ½ teaspoon of salt. Reduce the heat to maintain a simmer, partially cover, and cook for about 20 minutes, until tender. Drain.

3. In a medium nonstick skillet over medium heat, heat the oil until it flows like water when the pan is tilted. Add the onion and a pinch of salt; cook, stirring often, until the onion is softened and translucent. Add the mushrooms and another pinch of salt and cook, stirring occasionally, until the mushrooms soften and release their liquid. Once the liquid evaporates, add the remaining 1 tablespoon oil, and cook until the mushrooms and onions brown. Stir in the cooked lentils and the cider vinegar.

4. Stuff each tortilla with the mushroom-lentil mixture, carrots, avocado, microgreens, and miso-herb sauce. Serve immediately.

蘑菇扁豆炸玉米饼5

prosciutto lamb burgers

prosciutto lamb burgers 5

第一位Brady,Nicole,当我们在奥斯丁见面时,我去了BlogHer Food conferencewas Whole Foods. I love wandering around Whole Foods anyway, but this particular store is a special case – it’s a little ridiculous, in fact, how big it is. I went back on Sunday before I left Austin, and there were cops directing traffic in the Whole Foods parking garage, if that gives you an idea of the insanity.

prosciutto lamb burgers 1

Still, on Thursday evening when I was there with my friends, it was a lot more subdued than Sunday afternoon. We spent an hour or so wandering around the store, comparing the selection to our hometown stores and trying every sample in sight. These are the things food bloggers like to do together.

戴夫,不是那么多。既然他对烹饪鱼有兴趣,他至少可以花几分钟来检查选择,但是他大部分时间都花在花哨的杂货店里,让我在玩手机之间不耐烦。当我们上次访问阿尔伯克基(Albuquerque)见我的家人时,这是一个奇迹,他去了Whole Foods,Trader Joe's,当地的屠夫和一家巨大的酒类商店,并在一天之内与我一起,没有抱怨。他最好注意自己的设置。

prosciutto lamb burgers 2

Maybe because he knows that the payoff is really good lamb, one of his favorite foods. I was just a bit concerned about adding so many flavorings to something that tastes great on its own, but I knowEllyloves lamb as much as we do, so I put my faith in her. And in fact, the prosciutto complements the lamb nicely, adding its hint of funk to the lamb’s. And this is why I love food shopping so much, gathering riches that will eventually turn into Sunday night burgers, cooked in the backyard on a hot summer night.

prosciutto lamb burgers 3

bepaly中文版
Prosciutto Lamb Burgers(adapted fromGiada DeLaurentiisviaElly Says Opa)

Serves 4

我跳过了parsley and the basil, the parsley because I forgot and the basil because I didn’t have it. Neither were missed. I also used parmesan instead of pecorino, again, simply based on what I had. I made 6 burgers out of this mix instead of 4, just because I like my burgers a bit smaller.

I’ve gotten in the habit of leaving the salt out of the meat mix and sprinkling a generous amount on each side just before cooking, based on本文.

½ cup breadcrumbs
¼ cup freshly chopped parsley
1 large egg, beaten
½杯(1盎司)Pecorino Romano
¼ cup chopped sun-dried tomatoes
¾ teaspoon salt
½ teaspoon pepper
1磅地面羔羊
2 tablespoons mayonnaise
2 teaspoons balsamic vinegar
2茶匙特级初榨橄榄油
4 slices of prosciutto
4 hamburger buns, toasted
fresh basil leaves
fresh tomato slices

1. Lightly mix together the breadcrumbs, parsley, egg, milk, Romano, sun-dried tomatoes, salt, pepper, and lamb. Form the mixture into 4 patties.

2.In a small bowl, mix the mayonnaise, vinegar, and olive oil.

3. Prepare a medium-hot grill. Using a paper towel, grease the grates with vegetable oil. Grill the patties for 5 minutes; flip, add slices of prosciutto to the top of each patty, and continue grilling another 5 minutes.

4. Spread the mayonnaise mixture on both sides of the buns, then place the patties on the bottom of the hamburger buns and top with fresh basil leaves and tomato slices. Serve immediately.

prosciutto lamb burgers 4

妈nchego cheese and garlic hot dogs

garlic hot dogs 5

Maybe I shouldn’t play favorites between fourfun and delicious热狗beplay体育官网登录, but this one had roasted garlic, so…it’s my favorite.

garlic hot dogs 1

我通过在四天内制作四种热狗发现的一件事是,大多数热狗都受益于搭配葡萄藤的东西,以切入肉的脂肪。芥末和腌菜是传统选择。在此食谱中,它是雪利酒醋,混合成烤大蒜和烤红辣椒。

garlic hot dogs 3

Roasted garlic is always sweet and creamy and delicious, and a hot dog was just as good as a vehicle for serving it as my other favorite – plain rustic bread. It’s no wonder this ended up my favorite of the hot dogs from our Hot Dog Week. The roasted garlic made it a shoo-in.

garlic hot dogs 2

One year ago:Pasta with Salmon in Pesto Cream Sauce
Two years ago:Chocolate Frosting (comparison of 3 recipes)
Three years ago:培根包裹的山羊奶酪和杏仁酱的日期
Four years ago:Honey Yogurt Dip
Five years ago:Green Chile Chicken Enchiladas

bepaly中文版
Manchego Cheese and Garlic Hot Dogs(adapted fromBon AppétitviaAnnie’s Eats)

Makes 6 hot dogs

福利:
2 large heads of garlic, top ½-inch cut off
5茶匙外部电橄榄油,分裂
½ cup diced drained roasted red peppers
1 tablespoon chopped fresh parsley
Coarse kosher salt
Ground black pepper
雪利酒醋或香醋

Hot dogs:
6 grilled hot dog buns
6 grilled all-beef hot dogs
2 ounces Manchego cheese, grated

1.享用:将烤箱加热到400度。将每个大蒜的头放在箔纸正方形的中心;淋上1茶匙油;将大蒜包裹在箔中。将数据包放在烤箱架上;烤直到大蒜变软,约45分钟。打开数据包;凉15分钟。

2.大蒜丁香挤在一个小碗里;妈sh. Mix in 3 teaspoons oil, the red peppers, and parsley. Season with salt, pepper, and sherry vinegar.

3. For the hot dogs: Arrange the buns on plates. Top each with a grilled hot dog, then cheese and garlic relish. Serve immediately.

garlic hot dogs 6

argentinian hot dogs

argentinian hot dogs 3

Dave and I had an impromptu get-together last fall, the same day I madecupcakes for a wedding. I already had these hot dogs planned for dinner that night, and without time to plan and shop for anything new, I had to accept that hot dogs would be the first thing I would ever cook for some of these friends. But at least they were fancy hot dogs.

argentinian hot dogs 1

它们比戴夫(Dave)和我最近在基本上制作的戴夫(Dave)少时的幻想少。Hot Dog Week, because I simply ran out of time and energy to make chimichurri. But homemade buns, all-beef dogs, chorizo, pickled onions, Hatch green chile, and queso fresco were plenty of toppings. These were declared the fanciest hot dogs anyone had eaten. The chorizo stole the show, as it usually does.

argentinian hot dogs 5

But it’s too bad I didn’t get to the chimichurri the first time I made these, because it really does add a nice green element to the sandwich, which balances all the fat in the meats and cheese. Chorizo on its own makes one heck of a great hot dog topper, and I know one of our guests that day won’t make hot dogs at home without it now, but I love my hot dogs with something intensely vinegary, and this is even better because it has two different ways of drawing that flavor in, the onions and the chimichurri. The only disadvantage is that this is so much stuff to fit into a hot dog bun that you’re bound to lose some of it on the plate, but serving hot dogs with a fork to scoop up extra goodies is a small price to pay.

argentinian hot dogs 4

One year ago:腌制的烤豆腐
Two years ago:Pasta e Fagioli
Three years ago:Oatmeal Pancakes
Four years ago:Crispy Bagel Sushi Roll
Five years ago:橄榄油面包

bepaly中文版
Argentinian Hot Dogs(from San Jose Mercury News viaOishii)

Makes 8 sandwiches

For the pickled onions:
1 red onion, halved and thinly sliced
¼ cup white wine or champagne vinegar
¼ teaspoon salt
½ teaspoon sugar

对于Chimichurri:
2 cloves garlic, peeled
1 bunch parsley leaves
¼杯特级初榨橄榄油
1个小柠檬
2 tablespoons red wine vinegar
½ teaspoon red pepper flakes
⅛ teaspoon salt

To assemble:
8 grilled beef hot dogs
8 buns
8 ounces ground chorizo, cooked
8 ounces queso fresco , crumbled

1. For the onions: In a small bowl, combine the onion, vinegar, salt, and sugar. Set aside for at least 15 minutes.

2.对于Chimichurri:Add the garlic to a food processor; process until minced. Scrape down the sides of the bowl; add the parsley and process until chopped. Add the remaining ingredients; process to combine.

3. Heat a grill to medium-high heat. Grill the hot dogs until they are browned and heated through, about 5 minutes. Toast the buns on both sides. Transfer the buns and hot dogs to plates. Fill each bun with a hot dog, chorizo, queso fresco, pickled onions, and chimichurri. Serve immediately.

argentinian hot dogs 2

bolognese hot dogs

italian hot dogs 6

Having my picture taken with the RockerDogz hot dog truck guy in San Antonio might be one of the dorkiest things I’ve done in my life. I did walk over two miles (in ballet flats – ouch!) to his truck, which already pretty well establishes that I’m an oddball. But when I was looking into where we should eat on our weekend in San Antonio last fall, this hot dog cart got more positive – raving really – reviews than any real restaurant. I was determined to eat there.

意大利热狗1

Once I had, I was then determined to steal all of his ideas to copy at home. Probably the best of the hot dogs we had from there were the Thai Kick Boxers, with a cabbage slaw, pickled Serrano peppers, cucumbers, and artfully applied sriracha. The dog topped with carne guisada was a delicious mess, and I was expecting the same from the Bolognese-topped sandwich, but not a drip was dropped.

意大利热狗2

一个,至少,在家里很容易模仿。At least it would be if you had leftover博洛尼亚酱躺在周围。我没有,但是我确实有pot roast pappardelle,因此我将牛肉切成薄片,然后将牛肉切成薄片,然后将混合物煮至浓稠(并类似于反流的东西,但让我们绕过它的那个方面)。

意大利热狗3

The pot roast sauce was, as I said before, a little lighter in flavor than a red wine-braised roast or regular Bolognese would be, and the sweet all-beef sausage almost overpowered it. It was still really good though, and not nearly as messy as you might think; just like in San Antonio, we managed to eat our sandwiches without napkins or drips, so using a thick Bolognese (or whatever meaty Italian sauce you happen to have around) really makes a difference. It was just as delicious as the one we had in San Antonio, but this time, acquiring a tasty and creative hot dog didn’t give me any blisters.

意大利热狗5

One year ago:Lentil Salad with Squash and Goat Cheese
Two years ago:Lemon Poppy Seed Muffins
Three years ago:Chocolate Oatmeal Almost Candy Bars
Four years ago:Caramel-Topped Flan
Five years ago:Country Crust Bread

Printer Friendly Recipes
博洛尼亚热狗

Makes 8 sandwiches

8 all-beef hot dogs
8 hot dog buns, split
4 cups博洛尼亚酱, warm
½ cup (1 ounce) grated parmesan cheese
¼ cup fresh parsley, minced

Heat a grill to medium-high heat. Grill the hot dogs until they are browned and heated through, about 5 minutes. Toast the buns on both sides. Transfer the buns and hot dogs to plates. Fill each bun with a hot dog, then divide the bolognese sauce evenly between the sandwiches. Top with parmesan and parsley; serve immediately.

italian hot dogs 7

muffuletta hot dogs

muffaletta hot dogs 4

When Dave and I were brainstorming how to maximize our光荣的四天在家between traveling for Christmas and going back to work, the only idea we came up with that we actually stuck with was hot dogs for lunch every day. It was actually Dave’s idea, but I’m the one who made it awesome.

muffaletta hot dogs 1

If he was expecting four days of ketchup and mustard, he doesn’t know me very well. I couldn’t resist making four different types of hot dogs, requiring the purchase of approximately one million different ingredients that would we would use only a fraction of. Practical!

muffaletta hot dogs 2

Muffaletta from Central Grocery in New Orleans was the first time I saw Dave enjoy something with olives. And I’m not surprised, because those sandwiches were amazing. I had a feeling the briny topping would work well on fatty hot dogs, and I was right. The provolone, slightly stinky, acts as a bridge. You don’t need me to tell you how much I miss fancy hot dogs for lunch everyday now that we’re back at work, do you?

muffaletta hot dogs 3

One year ago:葡萄柚玛格丽塔酒
Two years ago:Beef Short Ribs Braised in Tomato Sauce
Three years ago:Apple Muffins
Four years ago:Chopped Salad
Five years ago:Banana Cream Pie

bepaly中文版
Muffuletta Hot Dogs(adapted from Bon Appétit, epicurious, and allrecipes)

Makes 8 sandwiches

If you don’t have and don’t want to buy cocktail onions, just thinly slice some red onions and put them in red wine vinegar for 15 minutes or so.

1 cup pepperoncini
½杯卡拉马塔橄榄
½ cup green olives, pitted
¼ cup cocktail onions
2 cloves garlic, toasted
2 tablespoons drained capers
1 teaspoon dried oregano
4 large basil leaves (optional)
2汤匙橄榄油
8 all-beef hot dogs
8 hot dog buns, split
16 slices provolone cheese

1. Pulse the pepperoncini, black and green olives, onions, garlic, capers, oregano, basil, and olive oil in a food processor until minced.

2.Heat a grill to medium-high heat. Place the hot dogs on the grill. Place the buns, flat side up, on the grill; cover with 2 cheese slices. Grill until the cheese melts and the hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns. Transfer the buns and hot dogs to plates. Serve with the olive mixture.

muffaletta hot dogs 5

fish tacos

鱼炸玉米饼7

For a while there, I madefish tacosmore than any other meal. That might only be once a month or so, but for this household, once a month is considered heavy rotation. Unsurprisingly, with that much iteration, the original recipe has gone through some modifications.

fish tacos 1

In fact, I now have two versions that I alternate between, an easy weeknight version cooked on the stove, plus a smokier grilled option using a firmer fish. The indoor recipe is similar to the original, except now I like to combine all of the toppings – cabbage, red onion, yogurt-based cilantro-lime sauce – into one slaw before building the tacos, which distributes the flavors better along with taming the onion’s bite and weighing down the cabbage – so you can fit more of it into each taco. The other important tweak is a squeeze of lime juice after the fish cooks, which refreshes the flavor of the marinade.

fish tacos 2

当我有更多的时间,我将g (Dave)热量rill, and we’ll cook the fish outside. I like thin tilapia filets for cooking on the stovetop, but something firmer, like halibut, is required for the grill. And if the grill is already hot, I’m definitely going toast the tortillas on there, and I might consider grilling the onions as well.

fish tacos 3

Sadly, I don’t make fish tacos as often anymore, because I realized that the tilapia available in my town isn’t sustainably produced. Halibut, my favorite variety for grilling, isn’t sold at all here, so I only get to make that when I buy it in the Big City. But, catfish is readily available here, and it seems like it would make excellent tacos. I’ll have to test that out with one – or both – of my new and improved fish taco recipes.

fish tacos 4
And if you run out of fish, this recipe works great with shrimp too!

One year ago:Lemon Bars(comparison of 3 recipes)
Two years ago:Cream Cheese Spritz
Three years ago:Strawberry Lemon Sorbet
Four years ago:Snickery Squares

bepaly中文版
(Grilled or Pan-Seared) Fish Tacos with Cilantro Lime Slaw

Serves 4

Marinade:
¼杯柠檬汁(来自3-4个酸橙)
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon ground cumin
2个丁香大蒜,去皮和砸碎
¼杯切碎的香菜, stems and leaves
6 (4 to 5-ounce) tilapia filets if pan-searing; 4 (6-ounce) halibut filets if grilling

Slaw:
2 tablespoons lime juice (from 1-2 limes)
½ small red onion, quartered lengthwise and thinly sliced
¼茶匙桌盐
⅛ teaspoon ground black pepper
¾ cup Greek yogurt (or a mixture of yogurt and mayonnaise)
¼杯切碎的香菜
½ cabbage, cut into quarters, cored, and sliced thin

For the tacos:
1 tablespoon olive oil (if pan-searing)
1 tablespoon lime juice
8 (5-inch) flour tortillas
other possible toppings: green chile, avocados, cheese, salsa

1. In a medium bowl, combine all of the marinade ingredients, including the fish. Refrigerate 15 minutes.

2.Meanwhile, make the slaw by combining the 2 tablespoons lime juice, red onion, ¼ teaspoon salt, pepper, and yogurt in a large bowl. Add the ¼ cup cilantro and cabbage, folding to evenly coat.

3. To pan-sear the fish: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the fish and cook, without moving, until browned, about 3 minutes. Flip the fish and continue to cook until evenly flaky, an additional 2-3 minutes. To grill the fish: Heat a grill to medium-high. Oil the grill grate; grill the fish for about 8 minutes, turning once halfway through cooking.

4. Using two spoons, shred the fish into bite-size pieces. Pour the remaining lime juice over the fish; toss to combine. Build the tacos by layering fish, slaw, and desired toppings on tortillas.

鱼炸玉米饼6

california roll burgers

寿司汉堡7

I am not the most effusive of food bloggers. I’m not much for “OMG OMG make this ASAP” types of statements. I understand that we all have different tastes, different health requirements, different time constraints; what is a perfect recipe for me might not seem so to you. But, most importantly,those types of statementsneed to be saved for the really special recipes.

寿司汉堡2

This is a really special recipe. If you consider the best burger I’ve ever eaten to be really special, that is. And I think it is, because I have eaten some pretty fantastic burgers, starting with the classic green chile cheeseburger, including lamb burgers with feta and tzatziki, and not to mention the fancy schmancyfig-glazed burger with onion jam.

寿司汉堡3

All are wonderful, and I don’t plan on giving them up, but this one is my new favorite burger. Admittedly, this is coming from a sushi lover who lives over 150 miles from the nearest sushi restaurant, so I’m always excited when I can get sushi flavors without requiring raw fish or hours of rolling.

寿司汉堡4

起初我以为温和的火鸡汉堡可以在轻贝类和蔬菜浇头上更好地工作,但事实证明,火鸡太胆小了,我几乎无法在国王蟹,鳄梨和芥末上品尝它。那仍然是我有史以来最好的汉堡。但是我再次尝试过,这次是用丰盛的碎牛肉而不是土耳其和巴氏杀菌的块蟹(牛奶浸入牛奶20分钟,以使其无味的气味,如库克的插图最近的蟹饼蛋糕食谱)而不是国王蟹。然后那是我有史以来最好的汉堡。

寿司汉堡5

下次,我会得到两全其美using ground beef and king crab, and then that will be the best burger I’ve ever had. This small-town desert girl has figured out how to get her sushi fix, and that’s worth getting excited about.

寿司汉堡6

One year ago:Chocolate Chip Bundt Cake
Two years ago:Stuffed Butterflied Leg of Lamb
Three years ago:Fresh Strawberry Scones
Four years ago:Hash Browns with Sautéed Vegetables and Poached Eggs

bepaly中文版
California Roll Burgers(adapted fromUse Real Butter)

6 burgers

The fish sauce replaces salt in this burger recipe, while also providing a dose of umami. I’ve tried it with regular burgers and didn’t notice any difference, but I like it here because the flavor matched the toppings I used for this burger. If it isn’t something you keep around, use ¾ teaspoon salt instead.

If you prefer, you can replace the Greek yogurt with additional mayonnaise.

1 pound ground beef (no leaner than 90%)
2 tablespoons fish sauce
¼ teaspoon sugar
¼ teaspoon black pepper
6 ounces shelled crab (from 2 king crab legs, or use pasteurized lump crab)
¼ cup mayonnaise, divided
2 sheets nori, cut into strips
¼ cup Greek yogurt
1-2 tablespoons powdered wasabi
1 tablespoon soy sauce
6 burger buns, halved horizontally
2 avocadoes, peeled, seeded, and sliced
1 cucumber, sliced thinly
sesame seeds

1. In a large bowl, combine the ground beef, fish sauce, sugar, and pepper. Form into 6 patties, about ½-inch thick and 4 inches wide. In a medium bowl, combine the crab, 2 tablespoons mayonnaise, and nori. In a small bowl, combine the remaining 2 tablespoons mayonnaise with the Greek yogurt, wasabi powder, and soy sauce.

2.Prepare a medium-hot grill. Using a paper towel, grease the grate with vegetable oil. Grill the beef patties for 5 minutes; flip, and continue grilling another 5 minutes. Meanwhile, toast the burger buns on the hottest part of the grill.

3.将芥末蛋黄酱撒在面包的两侧。顶部是鳄梨片,汉堡馅饼,螃蟹沙拉,黄瓜片和芝麻籽。立即服务。

寿司汉堡9

banh mi

banh mi 4

对我来说,品味每次都会胜过真实性。意大利面和肉丸比意大利人更重要,我最喜欢的寿司卷并非起源于日本,而越南Banh mi三明治包括我无法使用的大量食材。我不想错过任何这些食物,因为它们与原始国家的版本密切相似。

banh mi 1

I’m not saying that I have no interest in more authentic versions of banh mi. I’m just saying that a sandwich made of grilled meat, pickled vegetables, fresh herbs, and spicy tangy sauce is too good to wait around for daikon radish to show up at my grocery store, because it never will. Regular radishes will have to stand in for the daikon radish. And I’m sure pâté is a particularly luscious addition, but still not one that’s worth the trouble of searching southern New Mexico for it.

banh mi 2

Besides, the mixture of storebought mayo, sriracha, and fish sauce is good enough to make any sandwich tempting. One with tangy pickled vegetables and tender grilled pork, all piled on an airy baguette, has become one of my favorite sandwiches ever. It may be a far cry from its origins, but it’s too good to care.

banh mi 3

One year ago:Cheesecake (comparison of 3 recipes)
Two years ago:Twice-Baked Potato Cups
Three years ago:Banana and Peanut Butter Stuffed French Toast

bepaly中文版
Vietnamese-Style Grilled Pork Sandwiches(fromAmerica’s Test Kitchen Feed)

I used a mixture of Greek yogurt and mayonnaise, heavy on the yogurt, instead of just mayonnaise in the sauce.

Sliced cucumbers are a nice addition, and as you can see, the carrots and radishes work just fine if they’re thinly sliced instead of julienned. (I haven’t figured out how to julienne things on my mandoline.)

Serves 4

½ cup rice vinegar
3 tablespoons sugar
2汤匙Sriracha
4 tablespoons fish sauce
1 (6-inch) piece daikon radish, peeled and julienned
1 carrot, peeled and julienned
¾ cup mayonnaise
1 pork tenderloin (about 1 pound)
2 teaspoons five-spice powder
1 (24-inch) baguette, cut into 4 pieces and split partially open lengthwise
1 cup fresh cilantro leaves

1.将醋和糖混合在微波安全碗中。加热直到糖溶解,约90秒。加入1汤匙Sriracha,2汤匙鱼露,Daikon和胡萝卜和碗中扔进结合。放置15分钟。

2.Meanwhile, whisk mayonnaise, remaining 1 tablespoon sriracha, and remaining 2 tablespoons fish sauce together in second bowl.

3. Rub pork with five-spice powder. Grill over hot fire until browned on all sides and pork registers 145 degrees, 12 to 14 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Grill bread until lightly toasted, about 1 minute.

4. Slice pork crosswise into thin slices. Drain vegetables. Spread mayonnaise on inner sides of bread halves. Arrange slices of pork on bread and top with vegetables and cilantro. Serve.

Baidu