Recipe Repertoire numbers nineteen, twenty & twenty-one.

Burgers, three ways:

Greek Burgers

Make small hamburgers using ground lamb with a little chopped onion, parsley and oregano.  Broil or grill, put inside half a pita, and top with lettuce, tomato, and homemade tzatziki:

1/2 cucumber, chopped

1/2 c. plain whole milk yogurt

2 tsp. lemon juice

2 tsp. mint

1 garlic clove, chopped fine

Turkey Mushroom Burgers

1 lb. mushrooms, finely chopped

1/2 c. olive oil

1/4 c. chopped shallots

2-3 cloves garlic, minced

1 T. butter

3 T. Dijon mustard

1-1/2 tsp. chopped fresh thyme

2 lb. ground turkey

1 T. chopped parsley

Saute 1/2 the mushrooms, shallots and garlic in 1/2 the olive oil.  Season with salt and pepper.  Add half the butter and cook until mushrooms have given off their liquid.  Stir in half the mustard and thyme.  Set aside to cool and repeat with the second half.

When all mushrooms have cooled, mix them together with the turkey and parsley.  Cook burgers over medium-high heat until nicely browned.  Serve with the following sauce:

1/2 c. mayonnaise

1/4 c. ketchup

2 T. barbecue sauce

2 T. finely chopped red onion

1 T. chopped pickles

1/2 T. chopped parsley

juice of 1/2 lemon

(Sauce can be made ahead and refrigerated.)

Lurcat Burgers

Red Wine Shallot Butter:

1/2 c. shallots, minced

2 T. sugar

4 c. red wine

1/2 lb. butter, whipped smooth

(We typically make half this recipe.)  Combine shallots, sugar and wine in a saucepan.  Simmer until reduced to a thick syrup.  Cool to room temperature and mix with the whipped butter until thoroughly combined.  Roll into a cylinder (use plastic wrap to help you) and chill until firm.

Burgers:

1 stick (1/2 c.) butter

1 large yellow onion, minced

1-1/2 T. chopped fresh thyme

1 egg

2 lb. ground beef

fresh parsley, salt & pepper

Using half the butter, sweat the onions until translucent.  Remove from heat & cool to room temperature.  Add the thyme, egg, salt and pepper.  Set aside.  Whip the remaining butter until smooth.  Add the onion mixture and ground beef to the butter.  Mix just until combined.  Form into eight patties and chill for an hour.

Grill burgers as desired.  Place burger on toasted bun and top with a slice of shallot butter and parsley.