and cut into 1/4-inch strips
1/2 small Spanish onion, cut
Bibb lettuce leaves
1 Fork brioche bun or roll
of your choice
Preheat grill. Gently form a loose patty with the sirloin, about 1 1/2 inches thick. Do not pack too tightly. Season with salt and pepper. When grill is very hot, place burger on grill and cook approximately 6 to 7 minutes on each side for medium rare. While burger is cooking, in a saute pan, add oil and saute onions and peppers together on medium-high heat for 4-5 minutes, until onions are translucent but not caramelized. Season peppers and onions with salt and pepper to taste. Keep warm.
Cut roll in half and toast lightly on grill while burger is cooking. Lay cheese on burger and cover for a minute. Remove burger and serve on bun with peppers, onions and Bibb lettuce. Serves 1.
CRISPY FRENCH FRIES
2 Idaho potatoes, washed and cut
into 1/2-inch fries
2 cups canola oil
Salt and freshly ground
black pepper to taste
Heat oil in a saucepan over medium heat. Cut potatoes and soak them in water to prevent discoloration. When the oil registers 370 degrees on a deep-fry thermometer, drain potatoes and pat them dry with a clean kitchen towel. Drop potatoes into oil and fry for 3 minutes.
Remove from oil and drain in a wire basket or on a cookie sheet lined with a paper bag or paper towel. Let the oil temperature return to 370. Just before serving burger, return potatoes to hot oil and fry 3 minutes. Remove from oil, drain on paper towels and sprinkle with salt and pepper.
Source: Ellen Yin, Fork Restaurant and Fork: etc.
GRILLED ANGUS BURGER WITH ROASTED POBLANO PEPPERS, BACON, CARAMELIZED APPLES, FONTINA & CHIPOLTE-REFRIED BLACK BEANS
10 ounces ground angus sirloin
2 poblano peppers, roasted and peeled
2 to 3 slices cooked bacon
1 Granny Smith apple, sliced and sauteed
3 slices Fontina cheese
2 chipotle peppers
3 cups cooked black beans
1/2 cup Spanish onion, rough chop
1 jalapeno pepper, rough chop
2 shallots, chopped
1/4 cup chopped garlic
2 cups chicken stock
2 tablespoons paprika
2 tablespoons cumin
3 tablespoons chopped cilantro
Salt and pepper
2 tablespoons unsalted butter
For the black beans: In a saucepan, cook onion, jalapeno, shallots and garlic with butter. Sweat down, then add spices, salt and pepper. Add beans, then enough stock to cover. Bring to boil and lower to simmer until liquid reduces by half. Puree beans and add cilantro at the end. Keep warm. (This recipe makes extra servings.)
For the burger: Season burger with salt and pepper, then grill until desired doneness. Top with apples, peppers, bacon and cheese. Top with beans before serving. Serves 1.
Source: Sabrina's Cafe.
STUFFED TURKEY BURGER WITH PEPPER-HERB KETCHUP
8 ounces ground turkey
1 egg, beaten
1/2 cup bread crumbs
2 leeks, julienned
3/4 cup shitake mushrooms, chopped
2 portobello mushrooms, cleaned, julienned
1/2 cup blue cheese
1 1/2 cups ketchup
1/4 cup honey
1 small can roasted red poblano
peppers, drained and finely chopped
3 tablespoons hot sauce
1/4 cup brown sugar
1/4 cup orange juice
Handful of fresh herbs of choice, chopped
Salt and pepper to taste
1 tablespoon chili powder
For the pepper-herb ketchup: Combine ketchup, honey, peppers, hot sauce, sugar, orange juice, herbs and seasonings in a bowl. Set aside. (Makes more than one serving.)
For the burger: Saute leeks and mushrooms, then combine with meat, eggs, bread crumbs and salt and pepper into a patty. Place burger on a hot grill until well done (turkey must be well done). Melt cheese on top and add ketchup. Serves 1.
Source: Sabrina's Cafe.