All dressed up and no where to go? Not these hamburgers.
Chefs and food experts have gone so far beyond offering the embellished hamburger as a sandwich that comes with cheese, tomato, lettuce and onion. We've even become ho-hum about bacon and guacamole on burgers, for heaven's sake.
So, if you're working the grill this weekend and your juicy plump tasty burgers are the star, think about adding culinary bells and whistles, such as marinated or caramelized onions and a hot habanero relish. Or, slather the bun with a Dijonaise or Chipotle Mayonnaise. And, how can you miss with sauteed mushrooms and olives?
These recipes are from the Los Angeles times.
HOWIE RED ONIONS
1 pound red onions
1 quart red wine vinegar
1/3 cup sugar
1 teaspoon salt
1 teaspoon ground black pepper
1. Cut the red onions into one-eighth-inch-thick slices. Set aside.
2. In a medium bowl, whisk together the red wine vinegar, sugar, salt and pepper, making sure everything is dissolved
3. In a medium-sized heavy-bottomed pot, combine the onions and vinegar mixture. Cook over high heat, stirring occasionally, until the mixture is reduced by half and the onions are softened, light pink to purple in color and slightly translucent, about 30 minutes. Pour the mixture into a shallow glass baking dish and cool before using. This makes about 2 cups of Howie red onions.
1 tablespoon light brown sugar
2 tablespoons Worcestershire sauce
1/4 cup heavy cream
1/2 teaspoon ground black pepper
1/2 cup Dijon mustard
2 cups mayonnaise
In a medium bowl, whisk together the light brown sugar, Worcestershire sauce, heavy cream and ground black pepper. Mix in the Dijon mustard and mayonnaise. This makes about 22/3 cups Dijonnaise, more than is needed for the remainder of the recipe. The Dijonnaise will keep, covered and refrigerated, up to 1 week.
8 habanero peppers, finely chopped
8 cloves garlic, minced
4 tomatoes, chopped
2 tablespoons chopped cilantro
1 tablespoon white vinegar
In the bowl of a food processor, combine the habanero peppers, garlic, tomatoes, cilantro and vinegar. Process to a smooth paste. Taste and season as desired. This makes a generous 1 1/2 cups relish. Cover and refrigerate for 24 hours to give the flavors time to marry.
1 cup mayonnaise
2 chipotle peppers (canned in adobo sauce), chopped
1 tablespoon adobo sauce
Juice of 1/2 lime
Salt and pepper
In a food processor, pulse together the mayonnaise, chipotle peppers, adobo sauce and lime juice. Season to taste with salt and pepper, then cover and refrigerate until ready to use. This makes about 1 cup chipotle mayonnaise, which will keep, covered and refrigerated, up to 1 week.
3 tablespoons butter
2 tablespoons olive oil
2 1/2 pounds onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
In a large skillet, preferably cast iron, melt the butter and olive oil over medium-high heat, then stir in the onions. Stir in the salt and pepper and continue to cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and continue to cook, stirring and scraping the browned bits from the bottom of the pan, until the onions are golden-brown, 20 to 30 minutes.
SAUTEED MUSHROOMS AND OLIVES
1 tablespoon olive oil
1 1/2 cups of sliced baby portobello mushrooms
1/4 teaspoon kosher or sea salt
1/8 teaspoon ground black pepper
1 cup white wine
1 cup of sliced kalamata olives, drained and rinsed
Just before cooking the burgers, heat the oil in a small saute pan over medium-high heat until hot. Add the mushrooms along with the salt and pepper and saute until lightly colored, 3 to 4 minutes. Stir in the wine and olives, and keep the mixture over low heat until ready to assemble the sandwiches.
-- Los Angeles Times