Greetings from the mountains where we are, at long last, truly celebrating spring. It did snow last week but melted just as quickly and we still welcome the moisture. The temperature is warm and the flowers are budding, the grass is green and the mountains are calling.
We are going to celebrate Memorial Day soon and in addition to expressing our gratitude for those that serve and have served our country, we are going to ready our grills and our picnic tables. Time for a Memorial Day weekend barbeque.
My favorites are simple: burgers and slaw and today I want to share with you two different burger recipes with slaws that accompany them well for the occasion. Enjoy!
PORTOBELLO BURGERS
Portobello Mushroom Marinade:
1/4 C Olive Oil
Balsamic Vinegar 2 TB
Garlic, 3 cloves minced
Mayonnaise Dressing:
1/2 C mayonnaise
2 -3 tsp fancy mustard
1/4 C parmesan cheese, grated
Garlic, 2 cloves minced
Burgers:
4 large Portobello mushrooms
salt & pepper
4 slices of cheese: mozzarella or provolone
1/3 C fresh basil leaves
1 tomato, sliced
2 fireroasted bell peppers, canned or jar from Trader Joe's, drained & pat dry
8 slices of sourdough bread or 4 hamburger buns, sliced in half
1. Preheat your barbeque grill. Mix the marinade and set aside. Mix the dressing and set aside.
2. Clean the mushrooms by removing the stems and gills and then wipe the caps clean. Brush both sides of mushrooms with marinade, sprinkle with salt and pepper, then let sit for about 10 minutes to soak up flavors. Brush the bread or buns lightly with marinade and set aside.
3. Place the mushrooms gill side down on the grill for about 3-5 minutes. Turn over and grill for 3-5 more minutes. Reduce heat to low and turn mushroom caps are up. Top them with cheese. Place the bread on the grill, cut side down and let cheese melt while bread becomes lightly toasted. Watch very carefully so nothing burns.
4. Assemble burgers with dressing on the bun, mushroom, basil leaves, tomato and slice of bell pepper.
5. Serve with Summer Slaw and a tossed garden salad.
SUMMER SLAW
1/2 red cabbage
1/2 green cabbage
3-4 carrots
3-4 celery stalks
1/2 medium jicama
4-6 scallions
1/2 - 1 cup golden raisins
1/2 - one Jalapeno pepper
salt & pepper
Poppy Seed Dressing (Brianna's is the best)
1. Grate the cabbages.
2. Dice the carrots, celery, jicama, and scallions. Add raisins.
3. Cut the Jalapeno pepper in half, carefully remove the seeds and membranes. Dice 1/2 of it very small. Add to salad and mix. If you like it hot, dice and add the rest.
4. Salt and pepper to taste.
5. Add your dressing and toss.
6. Chill overnight for the flavors to meld.
TURKEY BURGERS GRILLED ASIAN STYLE
1/4 C. rice vinegar
1/4 C. soy sauce
12 Shiitake mushrooms, stems removed (if you use dry one, just soak to reconstitute)
6 scallions, trimmed
1 1/2 lb ground turkey
one egg, beaten
1/4 Panko bread crumbs
2 TB soy sauce
1/4 tsp. ground ginger
Nonstick spray
1. Heat barbeque grill. 2.Mix rice vinegar and 1/4 cup soy sauce in a small bowl; set aside.
3. Quarter 4 Shiitake mushrooms and 2 scallions; pulse in food processor until finely chopped. Add to ground turkey along with one egg, the bread crumbs, 2 Tbsp soy sauce, and the ginger - add the liquids slowly as you may need less. Gently mix to combine.
4. Shape into four 1-in.-thick burgers. Chill for about 30 minutes to firm up the patties.
5. Spray burgers and remaining mushrooms and scallions with nonstick spray - coat well.
6. Grill burgers for 12 to 14 minutes, turning only once and check with meat thermometer which should read 165 degrees. Remove mushrooms and scallions as they are cooked, set aside.
7. Serve burgers with mushrooms and scallions. Dress burgers with mayonnaise and mustard.
8. Serve with Oriental Coleslaw.
ORIENTAL COLESLAW
1/2 green cabbage, grated
2 - 3 carrots, grated
3-4 scallions (use the whole scallion including green parts), chopped
1/2 cup cilantro, rough chopped
5 TB. sesame seeds
5 TB. slivered almonds
1 C. mayonnaise
2 TB honey
1/8 - 1/4 C. rice wine vinegar
2 packages of Top Ramen noodles (dry) (do not use the season packet inside!)
1. Put honey into a bowl and slowly add 1/8 C. vinegar, mix until honey dissolves. Add mayonnaise then taste. If more vinegar is needed just add to taste. If more honey is needed then dissolve more in a tiny amount of vinegar before adding. Set aside.
2. Brown sesame seeds carefully in a dry skillet. Set aside. Brown the almonds in same, add to seeds.
3. Mix all prepared veggies in a bowl. Add dressing and mix. Add seeds and nuts, mix. Adjust seasonings.
4. Take the dry (uncooked) noodles from the Ramen packages. Scrunch them up to a rough texture and sprinkle on top.
