Hamburgers are the unsung heroes of American cooking. No other food is eaten as often or with as much . . . well, relish. I love hamburgers, particularly in the summer when they are char-grilled outdoors. And so do most other Americans.
But among all the words written about food, there`s hardly ever a mention of burgers-unless it`s in reference to fast food. Maybe burgers are so basic that there isn`t a lot to say about them.
Anyone, no matter what his cooking skills, can make a rough approximation of a hamburger on the first try. The recipe, after all, isn`t involved.
”Shape ground beef into patties and cook.” Then put the burger on a bun and add some catsup, maybe some mustard.
Of course, the toppings can be varied and quite elaborate, and that`s where the real fun comes in. It`s probably safe to say that almost anything edible has gone on top of a hamburger at one time or another. Through this hit-or-miss process, some gems have been discovered . . . a slice of cheese, a sweet onion. The recipes that follow offer three variations.
Here, creamy, herb and garlic flavored cheese melts into and mingles with buttered mushrooms. Add to that a crunchy lettuce leaf, juicy burger and crisp bun and all the elements are stacked in favor of a winning combination. MUSHROOM AND HERBED CHEESE BURGERS
Four servings
Preparation time: 10 minutes
Cooking time: 10 minutes
1 large shallot, peeled
8 ounces mushrooms
5 tablespoons unsalted butter
1/8 teaspoon salt
4 toasted, buttered hamburger buns
4 large lettuce leaves
1/2 cup garlic and herb flavored cheese, such as boursin
4 cooked hamburgers
1. Mince the shallots in a food processor or by hand. Slice the mushrooms with the thick slicer (6 mm.) of a processor or by hand.
2. Melt the butter in a large skillet. When it is hot, add the shallots and cook over high heat, stirring often, until they are softened, 3 minutes. Add the mushrooms and cook until they are soft, about 5 minutes. Remove from the heat and add the salt. Mushrooms can be cooked two days in advance and reheated on the stove or in a microwave oven before using.
3. Line the bottom of each hamburger bun with lettuce and spread with 1 tablespoon of cheese. Top with the burger, another tablespoon of cheese and an equal portion of the mushrooms. Close burgers and serve.
Onions are to hamburgers what jelly is to peanut butter. Big, thick slices of raw onion are one way to go. Another is this jazzed-up version of crunchy sliced onions marinated in a tangy, dill-flecked mayonnaise sauce.
CREAMY ONION BURGERS
Four servings
Preparation time: 15 minutes
Chilling time: 24 to 48 hours
3 small sweet onions, about 7 ounces total
1/3 cup mayonnaise
1 tablespoon prepared horseradish
1 1/2 teaspoons each: dried dill, Dijon-style mustard
4 thick tomato slices
4 toasted, buttered hamburger buns
4 cooked hamburgers
1. Cut the onions into thin slices. Transfer to a plastic food bag and add the mayonnaise, horseradish, dill and mustard. Seal the bag right next to the ingredients and rub the onions through the bag to coat them with the other ingredients. Refrigerate 24 to 48 hours before using.
2. Place a tomato slice on each bun and top with a burger and an equal portion of the onion mixture. Close burgers and serve.
The crossover of Mexican food to American goes about as far as it can when guacamole, cilantro and hot peppers top off the all-American burger. This topping combination may be even better than the revered duet of catsup and mustard.
CHEDDAMOLE BURGERS
Four servings
Preparation time: 10 minutes
1 large, ripe, dark skinned avocado
Pinch salt
1/2 cup cold pack jalapeno cheddar cheese, see note
4 buttered, toasted hamburger buns
4 each: thick slices ripe tomato, red onion
4 cooked hamburgers
1/4 cup fresh cilantro (coriander) leaves
1. Peel the avocado, put it in a small bowl and mash it with the back of a fork to a chunky texture. Add the salt.
2. Spread 1 tablespoon cheese on the bottom of each bun. Add a slice of tomato and onion and top with a burger. Add another tablespoon of cheese, then some avocado mixture and cilantro leaves. Close burger and serve.
Note: If you can`t find cold-pack jalapeno cheddar, use cold-pack cheddar and add minced hot peppers to taste. –
