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Happy Birthday Burger!
The Humble Hamburger Turns 100
Salmon Burgers With Chipotle Aioli and Pineapple-Avocado Salsa,
Bordertown Black Beans and
Classic Guacamole
 (Family Features) - The hamburger may have come from unremarkable beginnings,
but it has risen to an icon of American cuisine. While there
is some debate over the origin of America's Favorite
Sandwich, most food historians agree that the hamburger made
its official debut at the St. Louis World's Fair in 1904.
Many accounts credit Fletcher Davis - a.k.a. "Old Dave" -
with serving an unnamed sandwich at his Athens, Texas, lunch
counter in the late 1880s. It was a simple ground beef patty
served between two slices of freshly baked bread, spread
with a mustard-flavored mayonnaise and topped with sliced
onion and cucumber pickles. In 1904 Davis traveled to the
St. Louis World's Fair where he sold this sandwich from "Old
Dave's Hamburger Stand" on the midway. The name "hamburger
steak" had been used in America since the early 1800s to
refer to chopped beef patties cooked in the style of
Hamburg, Germany, so the new sandwich became known simply as
a "hamburger."
While early burgers were little more than beef and bread,
those today come in many varieties. Professional and
"backyard" chefs alike create burgers made of beef, lamb,
pork, seafood and poultry - even "veggie" versions. They
incorporate ingredients and flavors ranging from
Southwestern to Greek, and Mediterranean to Asian, creating
a world of burger variations.
So, in honor of the burger's centennial celebration, invite
a few friends to enjoy a "birthday burger bash" with this
Southwestern-inspired menu.
Salmon Burgers With Chipotle Aioli and
Pineapple-Avocado Salsa
Recipe by Jeffrey Starr, Culinary Director Sutter Home Family Vineyards
Aioli
1/2 cup mayonnaise
4 teaspoons chopped cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons Tabasco Chipotle Pepper Sauce
2 cloves garlic, minced
1/4 teaspoon salt
Salsa
1/2 cup diced California avocado
1/4 cup diced pineapple
2 tablespoons diced roasted red bell pepper
1 tablespoon chopped red onion
1 1/2 teaspoons chopped cilantro
1 1/2 teaspoons minced serrano pepper
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
Burgers
1 egg
1/4 cup Chipotle Aioli (reserved from recipe above)
1 tablespoon fresh lime juice
1 teaspoon Tabasco Chipotle Pepper Sauce
1 1/2 pounds skinless salmon fillet, finely chopped*
1/2 cup panko (Japanese bread crumbs, available in Asian markets) or fine, unseasoned dry bread crumbs
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1 1/2 teaspoons salt
Vegetable oil
4 hamburger buns, split
4 leaves green leaf lettuce
8 California avocado slices
To make aioli, whisk together all ingredients in large bowl.
Reserve 1/4 cup for burger mixture; refrigerate remainder.
To make salsa, combine all ingredients in large bowl.
Refrigerate, covered.
To make burgers, in large bowl combine egg, reserved aioli,
lime juice and Chipotle Pepper Sauce. Stir in salmon, bread
crumbs, green onions, cilantro and salt. Form burger mixture
into 4 patties. Chill patties at least 1 hour.
Brush a medium-hot grill lightly with oil. Grill salmon
patties about 4 minutes or until browned on one side. Turn
patties over and cook 4 minutes more or until just done.
Grill buns on outer edge of grill. Spread cut sides of
bottom halves with 1 tablespoon Chipotle Aioli, top each
with 1 lettuce leaf, 1 burger, 1/4 cup Pineapple-Avocado
Salsa, 2 avocado slices and top half of bun, cut side down.
*Tip: To chop salmon, cut into 1-inch cubes; pulse in food
processor until coarsely chopped. Do not overprocess.
Serves 4
Bordertown Black Beans
Recipe by McIlhenny Company, makers of Tabasco Chipotle Pepper Sauce
1 pound dry black beans
Water
1 bay leaf
3 tablespoons olive oil
1 large onion, chopped
1 large green bell pepper, chopped
6 large cloves garlic, minced
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
3 to 4 tablespoons Tabasco Chipotle Pepper Sauce
Queso fresco (available in latin markets) or crumbled farmer's cheese, crumbled feta or fresh goat cheese
Hot cooked rice (optional)
Sort beans and rinse well. Place in Dutch oven and cover
with water; soak 6 to 8 hours or overnight. Drain and rinse.
Cover beans with fresh water, add bay leaf and bring to a
boil; reduce heat to medium-low, cover and simmer just until
tender, about 1 1/2 hours, adding additional water if
needed.
Heat olive oil in large skillet over medium heat. Add onion,
green pepper and garlic, and cook until tender, about 10
minutes, stirring often. Add to beans along with salt, cumin
and oregano. Continue cooking, stirring occasionally, until
beans are very tender, about 20 to 30 minutes longer, adding
more water if needed. Stir in Chipotle Pepper Sauce to taste
and remove bay leaf. Sprinkle with cheese. Serve over rice
if desired.
Serves 6 to 8
Classic Guacamole
Recipe by California Avocado Commission
4 California avocados, seeded and peeled
2 tablespoons lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 to 4 drops Tabasco Chipotle Pepper Sauce
Tortilla chips
Using a fork, coarsely mash avocado with lemon juice and
garlic. Stir in remaining ingredients to blend. Garnish as
desired and serve with tortilla chips.
Serves 8
One way to bring out the best in your burgers is to enjoy
them with a glass of your favorite wine. Jeffrey Starr,
Culinary Director for Sutter Home Family Vineyards, offers a
few of his favorite wine pairings for today's hottest
flavors:
- Serve hearty beef burgers topped with gorgonzola cheese
with a rich, spicy California Zinfandel.
- Cool the heat of Southwestern Salmon Burgers With Chipotle
Aioli and Pineapple-Avocado Salsa (see recipe) with the
fruit-filled flavor of Pinot Grigio.
- Pair chicken burgers infused with Asian flavors with a
refreshing White Zinfandel.
Spice Things Up ...
Looking for a way to spice up your burger repertoire?
Condiments provide a bevy of options for adding flavor to
the basic burger. Tabasco Chipotle Pepper Sauce is one
that's sure to heat things up. Sprinkle directly on cooked
burgers for a little kick or mix it in to ground meats to
infuse rich, smoky flavor.
- Add 5 tablespoons Chipotle Pepper Sauce to 1 cup barbecue
sauce for a spicy condiment creation.
- Combine 1/2 cup mayonnaise with 1 clove garlic, minced, and
3 tablespoons Chipotle Pepper Sauce. Brush on burgers during
grilling for creamy, smoky taste.
- Mix in approximately 1 tablespoon of Chipotle Pepper Sauce
per 1 pound of ground meat (beef, turkey, pork, etc.) prior
to grilling burgers.
Green With Envy
Adding toppings is one way to create a signature burger. The
smooth texture of California avocados is a classy complement
to a hearty burger. And, avocados offer nutrients,
monounsaturated fat and fewer calories than many other
toppings.
- Avocados contain mostly monounsaturated fats - the "good
fat" which has been shown to lower LDL (bad) cholesterol and
boost HDL (good) cholesterol.
- Take your guacamole beyond the bowl of tortilla chips - use
it as a burger topping as well.
- Cut an avocado in half lengthwise, then seed, peel and
slice. Drizzle with fresh lime or lemon juice and brush
lightly with olive oil. Gently place slices on grill over
hot coals for 2 minutes on each side. Season with salt to
taste. Serve as a side dish or layer slices atop your
favorite burger.
SOURCE: California Avocado Commission
Sutter Home Winery
Tabasco/McIlhenny Company
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