One definition of a classic could be that it inspires variations on the original theme. As in music, so in the case of the burger.
Here are three interpretations involving creative combinations of ingredients and seasonings that still remain faithful to the basic idea.
One uses beef with a chipotle-flavored stuffing, one is made with tuna fish and one is meatless with portabella mushrooms forming the substantial substitute for the bun.
The recipes were created for The Associated Press by Tabasco.
Smoky stuffed burgers
For the filling:
1tablespoon butter or margarine
1cup chopped mushrooms
1/4cup finely diced onion
1 1/2 teaspoons chipotle pepper sauce
1/4cup shredded Swiss cheese
For the burgers:
1pound ground beef
1tablespoon Worcestershire sauce
1 1/2 teaspoons chipotle pepper sauce
1/2teaspoon salt
4hamburger buns, split
Green leaf lettuce (optional)
Tomato slices (optional)
Red onion slices (optional)
To prepare filling: Heat butter in 10-inch skillet over medium heat. Add mushrooms and onion; cook until tender, about 5 minutes. Remove from heat; stir in chipotle pepper sauce and Swiss cheese.
To prepare burgers: Combine ground beef, Worcestershire sauce, chipotle pepper sauce and salt in medium bowl. Divide mixture into 8 equal portions; form into patties no more than 1/2-inch thick. Take one patty and spread some mushroom mixture in center, leaving about 1/2-inch around the edges. Place a second patty on top of mushroom mixture. Press edges together, making one patty. Repeat with remaining mixture.
Grill or pan-fry burgers for about 10 to 15 minutes on each side until no longer pink.
To serve, place burgers in hamburger buns. Add lettuce, tomato and red onion slices, if desired.
Makes 4 servings.
Spicy tuna burgers with tartar sauce
1pound yellowfin tuna
1/2teaspoon salt
1/2cup mayonnaise
1/4cup minced red onion
1tablespoon fresh chopped dill
1teaspoon hot pepper sauce
1teaspoon sweet pickle relish
2tablespoons dried bread crumbs
4English muffins, split and toasted
Preheat broiler.
Season tuna with salt. Cook tuna 5 minutes, turning once. Set aside to cool slightly.
Meanwhile, combine mayonnaise, red onion, dill and hot pepper sauce in medium bowl. Remove 1/4 cup to small bowl; stir in pickle relish to make tartar sauce. Set aside.
When tuna is cool enough to handle, break apart tuna with 2 forks and flake well. Add tuna to medium bowl with mayonnaise mixture; blend well.
Shape mixture into 4 patties, each about 3 inches in diameter. Sprinkle bread crumbs lightly on both sides of each patty. Broil patties 3 minutes on each side or until golden.
To serve, place each tuna burger on an English muffin half. Top with a tablespoonful of tartar sauce and another muffin half.
Makes 4 servings.
Portabella mushroom burgers
1tablespoon extra-virgin olive oil
2teaspoons hot pepper sauce
4large portabella mushrooms
2medium tomatoes, sliced
8ounces fresh mozzarella cheese, sliced
1/2cup loosely packed basil sprigs
Preheat grill or broiler.
Combine olive oil and hot pepper sauce in small bowl.
With paring knife, cut stems off portabellas so that they are flush with the caps; wipe portobellos clean with damp paper towel. Brush mushrooms on both sides with hot pepper sauce mixture. Cook mushrooms 3 minutes; turn. Brush with remaining mixture. Cook 4 minutes or until mushrooms are tender.
Remove mushrooms to serving plate. Layer with sliced tomatoes and mozzarella cheese; tuck in basil sprigs.
Makes 4 burgers.
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