Beet Burger With Citrus Caper Aioli Recipes

Steps:

• For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
• Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

Steps:

• Lemon-Caper Aioli:
• Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
• Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
• Assembly:
• Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
• Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
• Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
• Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
• Do Ahead
• Aioli can be made 1 day ahead. Cover and chill.

Steps:

• Make the burgers: Using your hands, break the pressed tofu into small crumbles. Spread in an even layer on a parchment-lined baking sheet and freeze completely, 3-6 hours. Remove the tofu from the freezer and let thaw at room temperature while you prepare the rest of the burger.
• Add the shiitake mushrooms, walnuts, and garlic to a food processor and pulse 10-15 times, until finely minced and nearly ground into a paste.
• In a large skillet, heat 1 tablespoon of vegan butter and 1 tablespoon of olive oil over medium-high heat until just shimmering. Add the walnut mixture and cook for 5-8 minutes, until browned and crispy, stirring occasionally. Add the soy sauce and liquid smoke and mix well. Cook for another 2-3 minutes, until the sauces just begin to brown and become fragrant. Transfer to a bowl and set aside. Wipe out the pan.
• Add the remaining tablespoon of vegan butter and tablespoon of olive oil to the pan and reduce the heat to medium. When the oil is shimmering, add the onion and season with ½ teaspoon of salt. Cook for 2-3 minutes, until the onion is translucent and beginning to soften. Add the tomato paste and nutritional yeast and mix well. Cook for another 3-5 minutes, until the tomato paste begins to darken.
• Transfer the onion mixture to the food processor, along with the brown rice and beets. Process for 20-30 seconds, scraping down the sides as necessary, until mostly broken down and the beet color is evenly distributed throughout the mixture.
• In a small bowl, mix together the cornstarch and water with a fork.
• In a large bowl, combine the walnut-shiitake mixture, beet-brown rice mixture, cornstarch slurry, vegan Worcestershire, vegetable shortening, remaining 2 teaspoons of salt, vital wheat gluten, and thawed tofu. Using a gloved hand, mix very well to combine, being sure that all of the ingredients are evenly distributed throughout.
• Cut 4 pieces of parchment paper in half lengthwise.
• Set up a steamer pot and bring the water to a boil while you shape the burgers.
• Portion the burger mixture using a 4-ounce scoop. Roll each scoop into a ball and shape into a burger patty. Center each patty on a piece of parchment paper and wrap. Place the wrapped burgers, seam-side down, in the steamer insert and cover the pot. Steam for 1 hour and 20 minutes.
• While the burgers steam, make the aioli: Add the aquafaba, garlic, Dijon mustard, lemon juice, and sugar to a food processor and blend for 30 seconds, until the garlic is completely broken down. With the processor running, slowly drizzle in the oil. The aioli will be thick and opaque. Season with the salt and pepper and refrigerate until ready for use.
• Remove the burgers from the steamer and let cool for 15-20 minutes.
• Heat 1-2 teaspoons of canola oil in a large cast-iron skillet over medium-high heat.
• Unwrap the burgers and season all over with salt and pepper. Working in batches, sear the burgers for 2 minutes on each side, until golden brown.
• Assemble the burgers with the aioli on buns of your choosing with your favorite toppings.
• Enjoy!

Steps:

• Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Use cooking oil spray to grease the grill grate and place on the grill. Have ready a spray water bottle for taming any flames.
• Combine the ground beef and veal in a large mixing bowl. Mix in the ancho chili powder, onion, garlic, eggs, salt and pepper. Use your hands to shape the meat into 8 to 10 large patties.
• Arrange the patties on the grill; cook uncovered for 5 minutes per side (medium-well).
• Meanwhile, make the aioli: Whisk together the mayonnaise, lime zest, lime juice and garlic in a medium bowl. Season with salt and pepper to taste. The yield is about 1 cup. Cover and refrigerate until ready to serve.
• Place a slice of cheese on each hamburger a few minutes before the second sides are done. Transfer to buns for serving, along with the lime aioli.

Steps:

• For the beef carpaccio:.
• In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
• Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
• For the aioli:.
• With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.).
• For the chips and capers:.
• Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.).
• Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
• Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
• Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
• Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
• Mix the baby spinach with the olive oil. Season with salt and pepper.
• To serve:.
• Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
• Cook's Note:.
• Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.
• Disclaimer:.
• Consumption of raw or undercooked eggs may increase the risk of foodborne illness.