Wellness Weekly

By Sandy Considine

Summer will be here before you know it with cookouts in the yard, camps, parties and just for yourself at dinner time. Why not try making some different variations of burgers instead of the same old ground beef burger, you will be surprised at the tastiness and who knows they may become your favorite, but you will not know unless you try them. Burger sauces are essential to a good burger, but there is nothing wrong with the ketchup/mustard route.
TIP: don’t be tempted to use cooked shrimp. Your burger will be dry and rubbery. By pulsing a small amount of shrimp and the mayonnaise together gives a sticky binding that will hold the burger together.

South Carolina Shrimp Burger (makes 4)
1 cup of panko breadcrumbs or gluten free panko
1-1/2 pounds of raw shrimp, peeled and tails removed
2 Tablespoons Mayo
½ tsp salt
¼ tsp pepper
1/8 tsp cayenne pepper
3 scallions chopped
3 tbs oil
Lettuce and 4 hamburger rolls
Directions: Pulse panko in food processor until finely ground, remove and place in small bowl. Place 1 cup of the shrimp, mayo, seasonings in the processor and pulse until shrimp is finely ground.
Add the remaining shrimp and only pulse until coarsely chopped. Transfer to a bowl and add the scallions.
With moistened hands divide the mixture into 4 portions, then shape into a patty, then drudge both sides into the panko.
Heat a skillet with oil in it and add your patties, cook until golden brown for about 5 minutes each side.
Tartar Sauce
¾ cup mayonnaise
3 Tbs finely chopped pickle
1 small shallot
¼ tsp pepper
Combine and mix

Southwestern Black Bean Burger (makes 6)
2 (15oz) cans Black beans
2 large eggs
2 Tbsp. all-purpose flour
4 scallions minced
3 tbsp. minced fresh cilantro, plus 1 cup leaves, divided
2 garlic cloves, minced
1 tsp. hot sauce
1 tsp. ground cumin
½ teaspoon ground coriander
¼ tsp. salt
½ chips tortilla chips crushed
8 tsp oil (divided)
6 buns
2 avocados sliced thin
½ cup Quick Pickled Red Onions

1. Spread beans onto a rimmed baking sheet lined with a triple layer of paper towels, and let drain for 15 minutes. In a large bowl, whisk eggs and flour into uniform paste, then stirring, scallions, mince, cilantro, garlic, hot sauce, cumin, coriander, and salt.
2. Processed tortilla chips and a food processor until finally ground, add about 30 seconds. Add black beans and pulse until beans are roughly broken down, about five pulses. Stir processed bean mixture into egg mixture until well combined. Cover and refrigerate for at least one hour or up to 24 hours.
3. Divide bean mixture into six equal portions. Using your lightly moistened hands, tightly pack each portion into a half inch thick patty. Patties can be frozen for up to one month. To freeze, transfer patties to parchment paper-lined rimmed baking sheet, cover with plastic wrap, and freeze until firm, about one hour. Stacked patties, separated by parchment paper, wrapping plastic wrap, and placed in a Ziploc freezer bag. Thaw patties completely before cooking.
4. Adjust oven rack to middle position and heat oven to 200°. Set a wire rack on a rimmed baking sheet. Heat 2 teaspoons of oil and 12 inch nonstick skillet over medium heat until it is shimmering. Place three patties in a skillet and cook until well browned and crisp on the first side, about five minutes. Using two spatulas, gently flip patties, add 2 teaspoons of oil to the skillet, and cook until well browned and crisp on the second side, 3 to 5 minutes. Transfer burgers to the prepared rack and keep warm in the oven. Repeat with remaining 4 teaspoons of oil and remaining three patties. Spread chipotle sauce over bun bottoms. Serve burgers on buns, topped with avocados, pickled onions, and remaining one cup cilantro leaves.

Quick Pickled Red Onions:
for black bean burger
1 cup red wine vinegar
1/3 cup of sugar
¼ tsp salt
1 sliced red onion
Bring vinegar, sugar and salt to a simmer until sugar dissolves. Take off heat, stir in onions, cover and let cool.
When the king of mushrooms hits the grill, magic happens as the texture softens and the earthy, rich flavor deepens. Here is a tip: the gills can give an off flavor. Scrape them out to avoid a muddy taste. Always score with a crosshatch pattern to expedite the release of moisture and give the caps a more tender texture.

Grilled Portobello Burgers with Goat Cheese
4 portobello mushroom caps, 4 to 5 inches in diameter, gills removed
1 large, red onion, sliced into half inch thick round, do not separate rings
3 tbs plus 1 tsp of extra-virgin olive oil,
2 garlic cloves,
2 teaspoons minced fresh thyme
1/4 teaspoon tablespoon
1/4 teaspoon
2 ounces goat cheese, crumbled, half cup
1 cup baby arugula
1/4 teaspoon balsamic and
4 hamburger buns, toasted
1 tomato, cord and sliced thin

Cut slits on top of the mushroom caps. Brush onion with 1 tbs oil, season with salt and pepper. Combine garlic, thyme, salt and pepper and t tbs oil in a bowl.
Place mushroom gill side down and onion on the grill. If using a gas grill, cover until slightly charred and beginning to soften, 4 to 6 minutes. Flip mushrooms, brush with oil-garlic mixture and cook until tender and browned. Sprinkle it with goat cheese and let the cheese melt. Let the onion cook for about 12 minutes until charred.
Now toss the arugula with vinegar and rest of oil, season with salt and pepper. Separate onion rings. Place mushrooms on buns topped with the onion and arugula. Serve

Enjoy these different and unconventional burgers at your next cookout, but why wait, give them a try this weekend.
Please feel free to email on what you what to know about for a future article at
sandra.considine@yahoo.com