Cooking With Rania: 2 Burger Recipes For Summer Cookouts
Rania Harris stops by the Pittsburgh Today Live kitchen with two burger recipes perfect for summer cookouts!
Portobello Cheese Burgers
For the marinade:
- 2 tablespoons whole grain mustard
- 3 tablespoons balsamic vinegar
- ½ cup olive oil
- Sea salt and freshly ground black pepper to taste
- Siracha sauce to taste
4 large Portobello mushroom caps – stems removed
4 thick slices Gouda cheese
Spread:
- ½ cup mayonnaise
- 2 tablespoons reserved marinade
To assemble:
- 4 Kaiser rolls
- 1 red onion, sliced
- 4 leaves butter lettuce
- 1 tomato, sliced thick
Directions:
Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
Remove the Portobello mushroom caps from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
In a medium bowl combine ½ cup mayonnaise and 2 tablespoons of the marinade.
Spread the flavored mayonnaise onto each bun and top with grilled Portobello cap. Serve with sliced onion, lettuce and tomato. Serve immediately
Serves: 4
Korean Turkey Burgers
- Extra-virgin olive oil
- 1 Vidalia onion, diced
- Sea salt to taste
- 2 cloves garlic, pressed through a garlic press
- 1-1/2 pounds ground turkey (don't use the breast as it is too lean)
- ¼ cup low sodium soy sauce
- 1 tablespoon Gochujang (Korean Chile paste)
- 1-inch piece fresh ginger, peeled and grated
- One 8-ounce can water chestnuts, drained and coarsely chopped
- ½ bunch fresh cilantro leaves, finely chopped
To finish:
- 4 seeded burger buns
- ¼ cup mayo mixed with 2 teaspoons Gochujang (Korean Chile paste)
- 4 slices beefsteak tomatoes
- 4 slices raw red onion (optional)
- Butter lettuce
Directions:
For the burgers: Coat a large sauté pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
In a large mixing bowl, combine the turkey, soy sauce, gochujang, ginger, water chestnuts, cilantro and the cooked onions and garlic. Combine the burger mixture until it all comes together, as though you were making a meat loaf mixture (best to use your hands). Form the burgers – you should get four large burger patties.
Coat a large non stick sauté pan with olive oil and bring to a medium-high heat. Place the burgers in the pan. Cook the burgers for 5 to 6 minutes on each side.
Toast the buns. Spread each side of the bun lightly with the gochujang mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Serve immediately.
Makes 4 burgers
WATCH COOKING WITH RANIA (PT. 1):
WATCH COOKING WITH RANIA (PT. 2):
