Independence Day
COOK OUT
©Deborah Reny
Once you start eating turkey
If you don’t see ground lamb in your
burgers, you’ll never want
supermarket or butcher shop, by all
TUNA BURGER
means ask for it. Whenever you’re
another drive- through
mixing any ground meat product, it’s a
Makes 4 servings
burger again!
good idea to have the meat and bowl
well chilled. Not only will a chilled bowl
1 1/2 pounds fresh tuna, either
ULTIMATE TURKEY
cut down on bacterial growth but it will
yellowfin, blue, or ahi
2 egg whites
BURGER
help bind the meat. So if possible, use
a metal bowl for mixing the ingredients
1 teaspoon chopped cilantro
Makes 6-8 burgers
and place it in the freezer beforehand.
1/4 teaspoon hot sauce
If your kitchen is warm, place the bowl
1 teaspoon Dijon mustard
2 pounds lean ground turkey
over a bowl of ice when you’re
1 marinade recipe
1/4 cup finely chopped onion
incorporating the meat with the spices.
4 burger buns
2 tablespoons bbq sauce
1 bunch arugula, washed and dried
1/4 cup finely chopped mushrooms
Don’t even think of serving these or
2 jalapeno peppers, grilled for about 3
any burgers rare. According to the U.S.
Cut the tuna into 1-inch pieces and
minutes, seeded and chopped
Department of Agriculture, all ground
place them in the bowl of a food
1 tablespoon chopped fresh cilantro
meats should be cooked until the
processor. Using an on-off motion,
Freshly ground black pepper to taste
ingredients internal temperature is 160
grind the tuna for 45 to 60 seconds, or
until it is chopped but not pureed.
Accompaniments: crusty rolls, lettuce
degrees. The patties can also be
(Over processing the tuna will make it
and sliced tomato
wrapped with precooked bacon going
on to the grill.
warm.)
In a 2-quart mixing bowl, combine all of
Transfer the tuna to a bowl, stir in the
the ingredients and mix with a fork,
egg whites, and mix well. Add the
taking care not to overwork the meat.
LAMBURGERS
cilantro, lime zest, hot sauce and
Divide into 6 or 8 equal portions and
Makes 4 Servings
mustard. Blend well. Shape the tuna
form into 3/4 inch thick patties. Cover
mixture into four burgers. Place them
and refrigerate for 2 hours. Preheat the
2 pounds ground lamb
in the marinade and refrigerate 2 to 3
grill to medium-high. Place the burgers
2 eggs
hours.
on a hot grill and cook about 4 inches
1/4 cup chopped scallions
from the heat source for 2 minutes per
4 cloves garlic chopped fine
Place the burgers on a preheated hot
side, turning once. Lower the heat
2 Tablespoons chopped walnuts or
grill and cook them 3 to 4 minutes on
slightly and cook for another 7 or 8
Pine nuts
each side, or until rare or medium rare.
minutes, or until done. Serve in rolls
1 Tablespoon Italian parsley, chopped
(Cooking the burgers will dry them
with lettuce and tomatoes.
1/2 teaspoon hot sauce
out.) Place the burgers on a bun and
1/4 teaspoon ground nutmeg
serve on a bed of arugula.
salt and pepper to taste
Combine the lamb, eggs, scallions,
garlic, pine nuts, parsley, hot sauce,
nutmeg, salt and pepper in a well
Lamb: From Gather ‘round the Grill
chilled bowl and mix gently but well.
Copyright ©1995, George Hirsch with
Form the mixture into 4 patties and grill
Marie Bianco
for 4-5 minutes for well done.
Tuna: Grilling with George Hirsch,
Copyright ©1994 George Hirsch with
When you think burger these days, you
Marie Bianco
don't have to think beef. Meaty tuna,
Turkey: From George Hirsch Living it
marinated in a flavorful marinade
UP, Copyright ©2000, George Hirsch
Vintage Flag, Michele Fox American
makes a nice switch. Be sure to keep
Antiques, yard goods
the tuna cold during the preparation.
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