Burger Night (11 page)

Warm 2 tablespoons of the olive oil in a saucepan over medium heat. Add the couscous and cook, stirring often, until toasted and light brown, about 5 minutes. Meanwhile, in a small saucepan, bring 2 cups (16 fl oz/500 ml) of the chicken broth to a boil. Once the couscous is toasted, carefully add the boiling broth and bring to a boil. Reduce the heat to low, cover, and simmer until the broth is absorbed, 10–12 minutes. Turn off the heat and leave the couscous covered.

Warm the remaining 1 tablespoon olive oil in a large nonstick frying pan over medium-high heat. Add the onion and sauté until soft, about 3 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add the kale and stir to coat in the oil. Season with salt and pepper and sauté, stirring occasionally, until the kale just begins to wilt, 2 minutes. Add the remaining ¼ cup (2 fl oz/60 ml) chicken broth and cook until the liquid is mostly absorbed, about 2 minutes. Add the squash and couscous to the frying pan and stir to combine. Season with salt and pepper and serve right away or at room temperature.

SERVES 6

GRILLED VEGETABLE SKEWERS WITH PARMESAN DUSTING

CROWD-FRIENDLY DISH

If you are already grilling burgers, serving vegetable kebabs is a good way to keep your kitchen clean. You can use any vegetables for this recipe but the trick is to add the Parmesan while the kebabs are still hot so the cheese has a chance to melt.

WHAT YOU NEED

2 small zucchini, halved lengthwise, then cut into
¾
-inch (2-cm) half-moon shapes

2 small yellow squash, halved lengthwise, then cut into
¾
-inch (2-cm) half-moon shapes

1 cup (6 oz/125 g) cherry tomatoes

3 tablespoons olive oil

1 tablespoon balsamic vinegar

Kosher salt and freshly ground pepper

10 wooden skewers, soaked in water for at least 1 hour

1 tablespoon freshly grated Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

In a bowl, combine the zucchini, squash, and cherry tomatoes with the olive oil and balsamic vinegar. Season well with salt and pepper and stir to combine. Let the vegetables sit at room temperature for 20 minutes, stirring occasionally.

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Thread the vegetables onto the skewers, alternating so that each skewer has a variety. Reserve the oil and vinegar at the bottom of the bowl. Coat the grill grate lightly with cooking spray. Arrange the vegetable skewers on the grate directly over the heat and grill, turning once, until the vegetables are fork-tender, 4–5 minutes per side. Transfer the skewers to a serving platter and brush with the reserved oil and vinegar. While the vegetable skewers are still hot, sprinkle with the Parmesan cheese and scatter with the parsley. Serve right away or at room temperature.

SERVES 4–6

BIBB LETTUCE SALAD WITH GRILLED PEACHES & PROSCIUTTO

EASY VARIATIONS

Tender greens, like Bibb and butter lettuce, are best when dressed then tossed gently with your hands rather than tongs, which can bruise the leaves. In the winter months, substitute persimmons, pears, apples, or even dried cherries for the peaches. Toasted hazelnuts or pecans are a tasty addition.

WHAT YOU NEED

4 thin slices of prosciutto, about 1
½
oz (45 g)

2 peaches, peeled, quartered, and pitted

2 tablespoons plus 2 teaspoons olive oil

Kosher salt and freshly ground pepper

1 tablespoon white balsamic vinegar

1 teaspoon Dijon mustard

6 cups (6 oz/185 g) Bibb lettuce, torn into pieces

3 oz (90 g) chèvre, at room temperature (about
¼
cup)

Preheat the oven to 375°F (190°C). Lay the prosciutto in a single layer on a baking sheet lined with parchment paper. Bake, rotating the tray once, until the prosciutto is crispy, about 15 minutes. Set aside and, when cool enough to handle, tear into bite-sized pieces.

Build a medium-hot fire in a charcoal grill or preheat a gas grill to high. Brush the peaches with 2 teaspoons of the olive oil and season lightly with salt and pepper. Arrange on the grate directly over the heat and grill, turning as needed, until the peaches are nicely grill-marked and soft but still hold their shape, about 6 minutes total. Transfer to a cutting board and, when cool enough to handle, slice each piece into 4 wedges.

To make the dressing, combine the vinegar and mustard in a large mixing bowl. Whisk in the remaining 2 tablespoons olive oil and season to taste with salt and pepper. Add the lettuce and toss to coat completely. Season again with salt and pepper and transfer to a shallow serving dish. Garnish with the prosciutto, peaches, and chèvre and serve right away.

SERVES 4

CREAMY FINGERLING POTATO SALAD WITH TARRAGON

HARD-BOILED PERFECTION

To boil eggs perfectly every time, place eggs in a heavy-bottomed pan and cover with cold water by 1 inch (2.5 cm). Set the pan over high heat and bring to a rapid boil. Once the water is boiling, cover the pan, turn off the heat, and let sit for 10 minutes. Drain the eggs and rinse under cold water.

WHAT YOU NEED

1
½
lb (750 g) fingerling potatoes, scrubbed and halved lengthwise

Kosher salt and freshly ground pepper

⅓
cup (3 fl oz/80 ml) mayonnaise

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 shallot, minced

¼
cup (
⅓
oz/10 g) loosely packed fresh tarragon, roughly chopped

2 ribs celery, chopped

3 hard-boiled eggs, peeled and quartered

Place the potatoes in a heavy-bottomed pan and cover with water by 2 inches (5 cm). Add 1 tablespoon salt and set over medium-high heat. Bring the water to a boil, reduce the heat to low, and cook until the potatoes are fork-tender but not falling apart, about 8 minutes. Drain the potatoes and let cool for 10 minutes.

In a large bowl, stir together the mayonnaise, mustard, vinegar, shallot, tarragon, and celery. Season with salt and pepper and add the potatoes. Toss until the potatoes are fully coated and season again with salt and pepper. Gently toss the eggs into the salad and serve right away. Alternatively, you can transfer the potato salad to a shallow dish and nestle the quartered eggs into the dish.

SERVES 4–6

LITTLE GEMS WITH BLUE CHEESE DRESSING & TINY CROUTONS

UPDATED CLASSIC

This is a riff on a wedge salad, a favorite accompaniment to diner-style burgers. If you can’t find little gems, use a head of romaine, chopped. The blue cheese dressing can be made up to 5 days in advance but the croutons are best served hot out of the pan. Homemade croutons are a great way to use up leftover day-old baguettes.

WHAT YOU NEED

3 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons buttermilk

2 tablespoons fresh lemon juice

1 tablespoon chopped chives

Kosher salt and freshly ground pepper

½
cup (2
½
oz/75 g) crumbled blue cheese

3 oz (90 g) pancetta, cut into small cubes

1 tablespoon olive oil

1 tablespoon butter

1 cup (2 oz/60 g) crusty bread, cut into
⅛
-inch (3-mm) cubes

4 heads (1 lb/500 g) Little Gems, leaves separated but kept whole

To make the dressing, in a bowl, combine the mayonnaise, sour cream, buttermilk, lemon juice, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the blue cheese and stir to combine. Set aside.

In a frying pan over medium-high heat, fry the pancetta until crispy, stirring occasionally, about 10 minutes. Transfer to paper towels to drain. Set aside.

To make the croutons, warm the olive oil and butter in a nonstick frying pan over medium-high heat. Allow to get hot enough to sizzle. Add the bread cubes and toss to coat each cube completely. Season generously with salt and pepper and sauté, stirring only a few times, until the bread is toasted, about 6 minutes.

Toss the lettuce with the blue cheese dressing and garnish with the pancetta and croutons. Serve right away.

SERVES 4

FENNEL, APPLE & TOASTED WALNUT SLAW

SIMPLE SLAW

Crisp coleslaw is a must for any barbecue. This simple side is really just shredded vegetables tossed with dressing—so experiment with other vegetables, such as shredded broccoli, Brussels sprouts, or red cabbage, and additions, such as dill or toasted hazelnuts, to find your perfect combination. For a delicious gluten-free dinner, serve mini burger patties on top of a bed of slaw.

WHAT YOU NEED

2 tablespoons walnuts

2 tablespoons olive oil

2 tablespoons apple cider vinegar

⅛
teaspoon sugar

Kosher salt and freshly ground pepper

1 fennel bulb, fronds removed, cored, quartered, and thinly sliced

2 cups (6 oz/185 g) shredded green cabbage

1 small Granny Smith apple, quartered and thinly sliced

¼
cup (
⅓
oz/10 g) loosely packed cilantro, roughly chopped

Heat a dry frying pan over medium heat and add the walnuts. Toast, stirring occasionally, until darkened in color and fragrant, 2–3 minutes.

In a large bowl, stir together the olive oil, vinegar, sugar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the fennel, cabbage, apple, and cilantro. Stir to combine. Season with salt and pepper and stir in the walnuts. Serve right away.

SERVES 4

CHOPPED SALAD WITH GRILLED CORN & COTIJA

PICNIC PERFECT

Corn on the cob is a natural pairing for burgers. Here, succulent grilled corn is the star of a vegetable-focused chopped salad. You can add or substitute your favorite ingredients, such as black beans and red peppers or fresh herbs like dill or basil. Cotija is a Mexican crumbling cheese that adds a salty element to this dish.

WHAT YOU NEED

1 red onion, cut into
½
-inch (12-mm) rings

2 tablespoons olive oil

3 ears of corn, husks and silks removed

Kosher salt and freshly ground pepper

1 can (15 oz/470 g) hearts of palm, drained

4 radishes, trimmed, halved, and thinly sliced

¼
cup (
⅓
oz/10 g) fresh cilantro, chopped

Zest and juice of 1 lime

½
cup (2
½
oz/75 g) crumbled cotija cheese or queso fresco

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Brush the onion slices with ½ tablespoon of the olive oil and season with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the onion slices and the corn on the grill grate directly over the heat. Grill the onion slices, turning once with a flat spatula, until soft and caramelized, 4–5 minutes per side. Grill the corn, turning every 3 minutes or so, until nicely blackened, about 12 minutes total. Transfer the onion rings and corn and to a cutting board and, when cool enough to handle, cut each onion ring into quarters and remove the kernels from the cobs. Transfer the onion and corn kernels to a bowl.