Exactly one week from today, we’ll be nose to nose with the glorious Fourth of July. Which means, if you feel the way I do, it’s not a minute to soon to start planning the food. What to make to take, if you’re on the guest list somewhere, or what you have to pull together to put out for the crowd coming to your house.
If burgers are topping the list of your own fix-it menu, and no wonder, all real people young and old love them, maybe you’d like to add a slightly different twist this time around with a sauce or topping.
We have a trio to try today, and all three can be made ahead and stored in the refrigerator until needed.
Emeril Lagasse (he of Emeril’s Essence fame, among other eat delights), makes a wickedly delicious andouille burger with Creole remoulade sauce, so we can’t resist starting with that recipe.
Emeril, by the way, serves the burgers with grilled sweet onions and grated sharp cheddar cheese, sandwiched between onion Kaiser rolls spread with the remoulade.
The next two how-tos, courtesy of Spice Isalnds, can either be used as a spread on buns or as a topping for the ready-to-eat burger. Once the spread is made, a platter of your favorite burger go-withs — tomato, onion and cheese slices, pickles, lettuce leaves, sliced hot peppers — is assembled and ready, that only leaves the burgers themselves to be grilled.
Emeril’s Creole remoulade sauce
3/4cup vegetable oil
1/2cup chopped green onions
1/2cup chopped yellow onion
1/4cup fresh lemon juice
1/4cup chopped celery
3tablespoons Creole or other whole-grain mustard
3tablespoons ketchup
3tablespoons chopped parsley
2tablespoons chopped garlic
2tablespoons prepared horseradish
1teaspoon salt
1/4teaspoon cayenne pepper
1/4teaspoon freshly ground black pepper
In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate at least 1 hour before using. The sauce will keep for up to 1 week in the refrigerator.
Makes 2 cups.
Blue cheese burger topping
2/3cup mayonnaise
1tablespoon diced green onions
1/4cup crumbled blue cheese
11/2teaspoons dried parsley
1/2teaspoon Spice Islands beau monde seasoning
1/2teaspoon dried dill weed
In a small mixing bowl, combine all ingredients and mix well. Use as a topping for hamburgers. May be prepared ahead and chilled.
Horseradish burger topping
2/3cup mayonnaise
1tablespoon diced green onions
2teaspoons prepared horseradish
11/2teaspoons dried parsley
1/2teaspoon Spice Islands beau monde seasoning
1/2teaspoon dried dill weed
In a small mixing bowl, combine all ingredients and mix well. Use as a topping for hamburgers. May be prepared ahead and chilled.
The next Forum will appear in Friday’s comics pages.
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