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Build A
Better Burger
"South-of-the-Border" Burger,
Bacon and Chipotle Potato Salad,
California Avocado Mandarin Salad and
Rustic Grilled Potatoes
 (Family Features) - Americans eat approximately 20 billion burgers every year.
That's more than 70 burgers per person. So it's not
surprising to find that burgers are the featured item at
many a backyard barbecue. From veggie to veal, turkey to
tuna, burgers today go way beyond the basic beef and bun
combination.
As grilling season heats up, Jeffrey Starr, executive chef
for Sutter Home Winery, offers some advice for making the
most of America's favorite sandwich. "Burgers are the
perfect platform to explore your culinary creativity.
Experiment with different seasonings, textures, toppings and
side dishes to create a meal that shows your own style. Take
the same approach with wine," Starr continues. "You should
never feel that there is only one type of wine to serve with
burgers or BBQ - there are many delicious combinations, so
offer your guests a selection to choose from." Here are a
few of Chef Starr's favorites:
- Burgers with alternative flavors such as Latin or Asian
pair well with a crisp Sauvignon Blanc.
- Robust and smoky beef burgers stand up to a fruity Merlot,
lush Cabernet Sauvignon or rich Syrah.
- Try vegetable, seafood or poultry burgers with a lightly
oaked Chardonnay.
- Chef Starr's favorite for a basic, All-American burger? A
glass of hearty red Zinfandel!
According to the National Hearth, Patio and Barbecue
Association, burgers are first choice for the grill. Start
with the recipes below, then get creative.
Add a cool burst of flavor to your burgers by topping them
with sliced avocado.
- To ripen avocados, place in paper bag with an apple for 2
to 3 days at room temperature. When they are dark purple or
black in color and yield to gentle pressure, they are ready
to eat.
- Adding California avocados to salads and sandwiches
provides "heart-healthy" monounsaturated fat, which helps
lower LDL (bad) cholesterol and boost HDL (good)
cholesterol.
For more avocado information and recipe ideas visit
avocado.org.
Nothing heats up a barbecue like new Tabasco chipotle pepper
sauce.
- Brush on burgers, steaks, pork loins or kabobs on the grill
to infuse with smoky sizzle.
- Sprinkle a few drops on grilled vegetables for the ideal
balance of slow-smoked heat and flavor.
- Marinate boneless chicken breasts before grilling.
For more information and recipe ideas visit tabasco.com.
Potatoes present endless options to complement a bevy of
burgers.
- Cut small red or white potatoes into 1 1/2-inch pieces.
Boil until barely tender; then add to meat or vegetable
kabobs and grill.
- Make a simple side dish by roasting small potatoes and
serving with dip made from mayonnaise seasoned with curry
powder, soy sauce or horseradish.
For more information and recipe ideas visit potatohelp.com.
"South-of-the-Border" Burger
Prep time: 5 minutes
Cook time: 8 to 10 minutes
2 pounds lean ground beef
3 tablespoons Tabasco chipotle pepper sauce, divided
1 teaspoon salt
1/2 cup mayonnaise
6 slices pepper Jack or Monterey Jack cheese
6 hamburger buns
6 red onion slices
6 tomato slices
1 ripe California avocado, peeled, pitted and cut into slices
6 lettuce leaves
Combine ground beef, 2 tablespoons chipotle pepper sauce and
salt in large bowl; mix well. Shape into 6 patties. Combine
mayonnaise with remaining chipotle pepper sauce and mix
well; set aside. Grill hamburger patties to desired
doneness; place cheese slices on burgers and continue
cooking just until cheese melts. Spread mayonnaise mixture
on each cut side of buns. Top bottom half with burger, onion
slice, tomato slice, avocado slices and lettuce leaf. Cover
with bun top. Repeat for remaining burgers.
Makes 6 burgers
Bacon and Chipotle Potato Salad
Prep time: 10 minutes
Cook time: 15 minutes
1 1/2 pounds (4 medium) round red or white potatoes, cut into 1-inch cubes
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons Tabasco chipotle pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped
Salt
In 2-quart saucepan over medium heat cook potatoes, covered,
in 2 inches boiling water 12 to 15 minutes or until potatoes
are tender. Drain and cool. Combine sour cream, mayonnaise,
chipotle pepper sauce, mustard and garlic in small bowl; mix
well. Place potatoes in large bowl with bacon and eggs. Add
dressing and toss to coat. Season with salt if needed. Cover
and refrigerate.
Makes 6 servings
California Avocado Mandarin Salad
Prep time: 5 minutes
1 package (9 to 10 ounces) mixed salad greens
1 can (15 ounces) mandarin oranges, well drained
2 thin slices red onion, cut in half to form crescents
1/4 cup pecans, toasted
1/2 cup bottled Italian or balsamic dressing
2 ripe California avocados, peeled, pitted and cut into cubes, divided
Combine salad greens, oranges, onion and pecans in large
salad bowl. Combine dressing and 1/2 cup avocado cubes in
small bowl; mash and blend cubes into dressing. Add dressing
and remaining avocado cubes to salad; toss and serve.
Makes 4 servings
Rustic Grilled Potatoes
Prep time: 5 minutes
Cook time: 18 minutes
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried oregano or 1 table-spoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds (about 3 large) unpeeled russet potatoes, cut into 1/2-inch-thick slices
Combine oil, garlic, oregano, salt and pepper in large bowl.
Add potato slices and turn to coat. Grill potatoes for 16 to
18 minutes or until cooked through and nicely browned,
turning once.
Makes 4 servings
SOURCE: California Avocado Commission
Sutter Home Winery
Tabasco/McIllhenny Company
United States Potato Board
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