There’s nothing like biting into a juicy burger, soft bun, crisp lettuce, fresh sliced tomatoes, oozing with grilled onions and ketchup. Burgers aren’t limited to beef though—try these delish variations using fish, turkey, and veggies. And when the ol’ ketchup & mustard just won’t do, top these creations with special sauce, pico de gallo, and black olive tapenade. No boring burgers at this “Q!” (Go ahead—lick your fingers, nobody’s looking.)
Balsamic Portobello "Burger" is the easiest of them all.
Tip: When making burgers, remove the ground meat from the fridge about 20 minutes before forming into patties. Resist the urge to over handle
while trying to form perfect-looking burgers. Over handling will cause the meat to toughen.
This article was originally published in the Summer 2011 issue of Joy of Kosher with Jamie Geller.