The Martha Stewart Living Cookbook (38 page)

2.
Heat a large, heavy skillet or griddle over medium heat until hot. Lightly brush the outside of the buns with butter; transfer to the skillet. Cook, turning once, until buns are golden brown, about 1½ minutes per side.

3.
Spoon about ½ cup lobster mixture into each bun. Serve immediately.

lobster clubs

MAKES 4

Remade as a club, the lobster roll trades its usual bun for brioche and takes on the customary bacon, lettuce, and tomato.

1 pound cooked lobster meat, sliced into 1-inch pieces

½ cup plus 2 tablespoons mayonnaise, plus more for spreading

3 tablespoons chopped fresh tarragon

3 tablespoons chopped fresh parsley

5 teaspoons fresh lemon juice

Pinch of cayenne pepper

Coarse salt and freshly ground pepper

8 slices brioche, toasted

4 leaves Boston lettuce

8 slices bacon, cooked

8 slices tomato

1.
In a bowl, toss together the lobster, mayonnaise, herbs, lemon juice, and cayenne; season with salt and pepper.

2.
Spread additional mayonnaise on the toasted brioche; top each of 4 slices with a lettuce leaf, some lobster mixture. 2 slices bacon, and 2 slices tomato. Top with remaining toast.

fried green tomato clubs

MAKES 4

4 slices bacon

¾ cup stone-ground yellow cornmeal

1 teaspoon salt

1 teaspoon freshly ground pepper

Pinch of cayenne pepper

Pinch of sugar

2 green tomatoes, thinly sliced

4 biscuits or English muffins, split and toasted

Mayonnaise, for serving

Pickled Red Onions (recipe follows)

4 slices sharp Cheddar cheese

Hot sauce, for serving (optional)

1.
Cook the bacon in a skillet until crisp; drain on paper towels and reserve the drippings in the pan.

2.
In a shallow dish, mix together the cornmeal, salt, pepper, cayenne, and sugar. Add the tomatoes, and toss to coat.

3.
Heat the reserved drippings over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.

4.
Spread the mayonnaise over the cut sides of the biscuits; fill each with 1 to 2 slices fried tomatoes, 1 slice each bacon and cheese, and pickled onions. Sprinkle with hot sauce, if desired.

pickled red onions

MAKES 2 CUPS

You’ll need to make these onions at least 1 week in advance.

4 red onions, cut into ¼-inch-thick slices

1½ teaspoons coarse salt

1½ cups cider vinegar

¾ cup sugar

7 whole black peppercorns

3 whole allspice

2 whole cloves

1 whole cinnamon stick

1 bay leaf

1 small dried red chile

1.
Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.

2.
Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.

3.
Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).

lemongrass pork burgers

MAKES 6

Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.

3 shallots, thinly sliced

1½ stalks fresh lemongrass, bottom 6 inches only, finely chopped (6 tablespoons)

1 piece (2 inches) peeled fresh ginger, coarsely chopped

1 pound ground pork

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

Vegetable oil, for brushing

¼ cup plus 2 tablespoons fresh lime juice (about 3 limes)

¼ cup Asian fish sauce

3 to 6 fresh Thai chiles (depending on desired heat), thinly sliced crosswise

2 heads Boston lettuce (6 medium cup-shaped leaves reserved, remaining leaves shredded crosswise)

½ cup fresh cilantro leaves

¼ cup fresh mint leaves

Cucumber wedges, for serving (optional)

1.
Process 2 shallots, the lemongrass, and the ginger in a food processor until finely ground. Transfer the shallot mixture to a medium bowl. Using your hands, gently combine the shallot mixture, pork, salt, and pepper (do not overwork the meat). Shape into 6 patties. Refrigerate, covered, until cold, about 1 hour (or overnight).

2.
Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill the burgers, flipping once, until cooked through, about 5 minutes per side.

3.
Make the salad: Stir together the remaining shallot, lime juice, fish sauce, and chiles in a small bowl. Toss together the shredded lettuce, cilantro, and mint in a medium bowl. Add the dressing; toss.

4.
To serve, top each burger with some of the salad, then wrap in a Boston lettuce leaf.

grilled hamburgers with goat cheese

MAKES 6

If your grill is large enough, you can cook everything at once. Give the hamburgers about a 2-minute head start so everything is ready to come off the grill at the same time.

3 pounds lean ground chuck

1 tablespoon each finely chopped fresh thyme, oregano, rosemary, and flat-leaf parsley

Coarse salt and freshly ground pepper

3 large tomatoes, thickly sliced

2 large onions, thickly sliced

2 tablespoons extra-virgin olive oil

5 ounces fresh goat cheese, sliced into 6 equal portions

1 head romaine lettuce, chopped

1 head red or white endive, thinly sliced crosswise

1.
Heat the grill to medium. In a large bowl, place the ground chuck and herbs. Season with salt and pepper. Using your hands, mix the ingredients together until combined. Form into 6 patties; set aside.

2.
Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm.

3.
Grill the hamburger patties, 3 to 5 minutes per side for medium-rare. When they have reached desired doneness, place cheese on top of each patty. Grill until the cheese is slightly melted.

4.
To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place the hamburgers on top.

roasted garlic turkey burgers

MAKES 4

1¼ pounds ground dark-meat turkey

1¼ cups coarsely grated aged provolone cheese (about 5 ounces)

¼ cup Roasted Garlic (recipe follows)

2½ teaspoons finely chopped fresh sage

Coarse salt and freshly ground pepper

Vegetable oil, for brushing

4 small ciabatta rolls, split

1 tablespoon olive oil, plus more for brushing rolls

Juice of ½ lemon

1 small bunch watercress, trimmed

¾ cup Grilled Tomato Sauce (recipe follows)

1.
Using your hands, gently combine the turkey, cheese, roasted garlic, sage, and ½ teaspoon each salt and pepper in a medium bowl (do not overwork the meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).

2.
Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.

3.
Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add the watercress; toss.

4.
Spread grilled tomato sauce on the bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and the top half of the roll.

roasted garlic

MAKES ABOUT ½ CUP

Use half of this recipe in the burgers and half for the grilled tomato sauce.

4 large garlic bulbs, tops cut off to expose cloves

1 tablespoon olive oil

Preheat the oven to 400°F. Place the garlic, cut sides up, on a large piece of foil. Drizzle with the oil; wrap in foil. Bake until softened, about 1 hour and 15 minutes. Let cool, then squeeze the pulp from the skins into a small bowl.

grilled tomato sauce

MAKES ABOUT 1
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/
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CUPS

2 tablespoons olive oil, plus more for brushing

2 large beefsteak tomatoes, halved crosswise

Coarse salt and freshly ground pepper

¼ cup Roasted Garlic (recipe above)

1.
Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.

2.
Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.

3.
Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.

shrimp and cod burgers

MAKES 4

12 ounces medium shrimp, peeled, deveined, and cut into chunks

8 ounces cod, cut into chunks

¾ cup fine fresh bread crumbs

¼ cup drained capers, rinsed

2 medium scallions, thinly sliced

3 tablespoons chopped fresh flat-leaf parsley

¼ cup fresh lemon juice (1 to 2 lemons)

1¼ teaspoons coarse salt

¾ teaspoon freshly ground pepper

Vegetable oil, for brushing

4 hamburger buns

Red leaf lettuce, for serving

Tarragon Tartar Sauce, for serving (optional; recipe follows)

Lemon wedges, for serving

1.
Process half of the shrimp in a food processor until a paste forms. Add the cod, remaining shrimp, and the bread crumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined (do not overprocess).

2.
Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1½ hours (or overnight).

3.
Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast the buns on the grill during the last minute of cooking, if desired. Serve the burgers on the buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.

tarragon tartar sauce

MAKES 1¼ CUPS

1 cup mayonnaise

3 tablespoons sweet relish

1 tablespoon fresh lemon juice

3 tablespoons drained capers, rinsed

1 tablespoon chopped fresh tarragon

1 teaspoon coarse salt

¹
/
₈
teaspoon freshly ground pepper

Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.

grilled mushroom burgers with white bean puree

MAKES 4

We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

2 large garlic cloves, minced

2 tablespoons chopped fresh thyme

1 cup cooked or canned cannellini beans, drained and rinsed

2 tablespoons extra-virgin olive oil

Freshly ground pepper

8 large portobello mushroom caps (about

1 pound), stems trimmed

4 teaspoons balsamic vinegar

2 large red onions (about 1 pound), peeled and cut into thin rings

Olive oil cooking spray, for onions

4 whole-grain hamburger buns

2 ounces smoked Cheddar cheese, thinly sliced into 4 equal portions

½ small bunch arugula (about 2½ ounces), rinsed well and dried

1.
Heat a grill or grill pan over medium heat. Make the bean puree: In a food processor, combine one-quarter of the garlic (about ½ teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If the mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.