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    Burger Night: Dinner Solutions for Every Day of the Week
    Burger Night: Dinner Solutions for Every Day of the Week
    Burger Night: Dinner Solutions for Every Day of the Week
    Ebook186 pages50 minutes

    Burger Night: Dinner Solutions for Every Day of the Week

    By Kate McMillan

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    About this ebook

    Raise this tried-and-true weeknight staple to a new level with recipes that showcase the burger’s endless variety of protein and flavor possibilities.
     
    A burger is a classic dish, whether it’s for a Sunday supper or a backyard barbecue. Burger Night is the comprehensive yet easy-to-follow guide to great burgers. There’s something to please every burger lover: from meaty to vegetarian, classic to creative and simple to elaborate.
     
    More than 60 recipes will inspire you to up your bun game, including Gorgonzola-Stuffed Burgers with Grilled Nectarines, Breakfast Burgers, Spiced Lamb Sliders with Romesco Sauce, Crab Burgers with Smashed Avocado, Falafel Burgers with Tahini Cilantro Sauce, and Miso Tofu Burgers with Sauteed Chard & Asian Mayonnaise. Also included are delectable side dishes—from salads to fries—and burger essentials like ketchup, onions, and even vanilla milkshakes.
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMay 12, 2015
    ISBN9781681880006
    Burger Night: Dinner Solutions for Every Day of the Week
    Author

    Kate McMillan

    Kate McMillan grew up in Houston, Texas, illustrating and writing stories in the world’s tiniest font. She studied architecture at Yale and boatbuilding in Norway before making her way to Los Angeles to start a career as a concept artist in animation. She has worked for studios including DreamWorks and Disney TV, where she gets to make up worlds every day. In her free time, she enjoys building furniture, scouring the sidewalks of LA for scraps to build said furniture, and drawing wobbly buildings that look like they might fall down.

    Read more from Kate Mc Millan

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      Book preview

      Burger Night - Kate McMillan

      BURGER

      NIGHT

      KATE McMILLAN

      PHOTOGRAPHS BY ERIN KUNKEL

      CONTENTS

      INTRODUCTION

      ANATOMY OF A BURGER

      BURGER PRIMER

      ESSENTIALS

      Quick Dill Pickles

      Ketchup

      Basic Yellow Mustard

      Basic Aioli

      Vanilla Milkshakes & Malts

      Sautéed Mushrooms

      Onions Three Ways

      BURGERS

        MEAT & POULTRY

      Caprese Burgers

      Gorgonzola-Stuffed Burgers with Grilled Nectarines

      Classic Beef Burgers

      Brie-Stuffed Burgers with Sage Onions on Foccacia

      BLAT Burgers

      Breakfast Burgers

      Teriyaki Sliders with Grilled Pineapple

      Pork Banh Mi Burgers with Pickled Vegetables & Eggs

      Spiced Lamb Sliders with Romesco Sauce

      Lamb & Feta Burgers with Sumac-Yogurt Sauce

      Buffalo Burgers with Pimento Cheese & Bacon

      Turkey Burgers with Cheddar, Sautéed Onions & Bacon

      Green Chile Avocado Turkey Cheeseburgers

      Chicken Burgers with Bourbon BBQ Sauce & Mushrooms

      Meatball Sliders with Provolone & Peperoncini

      Open-Face Chicken & Spinach Burgers

        SEAFOOD

      Shrimp Burgers with Herbed Aioli & Frisée Salad

      Shrimp Po’Boy Sliders with Rémoulade

      Crab Burgers with Smashed Avocado

      Salmon Burgers with Green Goddess Dressing & Watercress

      Saigon Salmon Burgers with Carrot-Daikon Slaw

      Tuna Burgers Pan Bagnat

      Cod Burgers with Tartar Sauce & Lemony Slaw

      Scallop Burgers with Lemony Butter-Caper Sauce

        VEGETARIAN

      Black Bean Bruschetta Burgers

      Carrot-Farro Burgers with Curry Aioli

      Artichoke-Spinach Burgers with Tomato-Feta Topping

      Mushroom-Lentil Burgers with Gruyère & Arugula

      Falafel Burgers with Tahini-Cilantro Sauce

      Sweet Corn & Red Pepper Fritter Burgers

      Portobello Burgers with Herbed Chèvre & Grilled Onions

      Eggplant Burgers with Tomato-Ginger Jam

      Samosa Burgers with Spicy Mango Salsa

      Miso Tofu Burgers with Sautéed Chard & Asian Mayonnaise

      Quinoa Burgers with Roasted Vegetables & Garlic Aioli

      Zucchini & Ricotta Burgers with Herbed Aioli

      SIDES & SALADS

      Bistro Fries

      Tempura Onion Rings

      Salt & Vinegar Wedge Fries

      Sweet Potato Fries

      Baby Arugula & Herb Salad with Grilled Figs & Halloumi

      Israeli Couscous with Kale & Butternut Squash

      Grilled Vegetable Skewers with Parmesan Dusting

      Bibb Lettuce Salad with Grilled Peaches & Prosciutto

      Creamy Fingerling Potato Salad with Tarragon

      Little Gems with Blue Cheese Dressing & Tiny Croutons

      Fennel, Apple & Toasted Walnut Slaw

      Chopped Salad with Grilled Corn & Cotija

      MENUS

      INDEX

      BURGERS FOR DINNER

      As every home cook knows, one surefire way to elicit smiles, cheers, and sometimes even squeals of excitement from family and friends is to proclaim, It’s burger night! It’s an announcement that makes everyone stop grumbling and get into a festive Saturday-night spirit—even if it’s only a weekday.

      It’s not hard to find a place to eat burgers. They populate the menus of both homey diners and high-end restaurants. Indeed, burgers belong to a special class of dishes—like roast chicken and Caesar salad—that often serve as an eatery’s litmus test. They can be poorly executed and cast doubt on an entire operation. Or they can be done well and be the reason to return to that restaurant again and again. The modest burger holds its own against far more complicated dishes and, when made correctly, can outshine them all.

      Part of the genius of the burger is the endless variety of protein and flavor possibilities. You can make burgers out of turkey, lamb, tuna, or shrimp. If it’s meatless Monday, the chapter on vegetarian burgers will open up a whole range of new ideas—burgers made of carrots and farro, mushroom-lentil burgers, even an artichoke burger. Come Sunday, top that burger with some bacon and an egg and—voilà!—you’ve got brunch.

      Burgers are a tried-and-true weeknight staple. But their versatile nature also makes them terrific for entertaining. They freeze beautifully, so you can make a big batch in advance and pull them out as needed. In these pages, you'll find a burger to suit any mood or taste. You can heap mushrooms and onions on them, top them with a salsa of grilled fruit, or slather them with your own take on secret sauce. You can use them to showcase homemade condiments, or miniaturize them and slip them into slider buns for feeding a crowd.

      Accompaniments are another wild card for the clever cook. The faithful burger not only pairs well with such traditional sides as fries and onion rings but also with healthful green salads and corn salads, with wintry slaws and summery grilled vegetables. Or move beyond your basic bun or kaiser roll and serve your burgers over rice or quinoa.

      Burgers have earned their place in the kitchen pantheon. Luckily, they are simple to make, so that anyone can master them. And when you cook them at home, you can control all the ingredients and variables, which means that every burger you serve can be both delicious and a crowd-pleaser.

      ANATOMY OF A BURGER

      From the patty to the bun, the toppings, and the condiments, each element of a burger has an important role to play. The patty leads the charge, the toppings add flavor and texture, the condiments help marry all the ingredients together, and the bun packages everything into a satisfying meal that requires only two hands and a napkin. Follow these tips to build your perfect burger.

      THE BUN

      From the classic sesame bun or potato roll to more original choices like pita bread, focaccia, or baguette, your range of options is greater than you may think—as you will see in the pages that follow. Ideally, you want an equal bun-to-burger ratio. Every bite should include some of each, and the bun should never be thicker than the burger.

      THE PATTY

      The soul of a burger is the patty. Buy top-quality ingredients and match the seasoning to the protein so that the flavor of the patty shines through. For example, lamb patties can stand up to ground cumin and coriander, while the subtle nature of tuna calls for fresh herbs. Form the patties loosely, making them about 1 inch (2.5 cm) thick and with an indentation in the center to help them keep their shape as they cook. Make them as wide as or a little wider than the bun.

      THE TOPPINGS

      A fresh topping, like arugula or fennel, or pickled vegetables add pleasant contrast and crunch to a rich meaty burger. Sautéed mushrooms, caramelized onions, and other cooked toppings will boost the umami factor. Experiment with different cheeses: from mild, creamy burrata to pleasantly briny feta, nearly any type of cheese is welcome atop a burger. When you’re ready to try something new, stuff the toppings inside the burger.

      THE CONDIMENTS

      Condiments add moisture and richness to burgers, bridging the different flavors at play. Even when

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