Sizzle into Summer: Best Burger Recipes

Skirt Steak Burger w/Corn Relish and Bleu Cheese
6 servings

• 3 cups corn kernels
• 5 tomatillos(3/4pound) husked & finely chopped
• 3 jalapenos, seeded & finely chopped
• 1 red bell pepper, finely chopped
• 1 large onion, finely chopped
• 1/2 cup sugar
• 2 cups apple cider vinegar
• 1 teaspoons celery seeds
• 1/2 teaspoon coriander seeds
• 1 teaspoon yellow mustard seeds
• salt
• 3 pounds of skirt steak, cut into 1/4 inch dice & chilled
• Freshly ground pepper
• 3 ounces creamy bleu cheese
• Use sourdough rolls

In a medium sauce pan add corn, tomatillos, onions, jalapenos, bell pepper sugar, vinegar, mustard seeds, celery seeds, coriander seeds. Bring to a boil; simmer over moderate heat until thickened, 30-40 minutes, let cool then season with salt.

Working in small batches put a handful of skirt steak in the food processer and pulse about 4 times, until very finely chopped. Transfer to another bowl then repeat until all steak in done. Make into 6 burgers then season with salt and pepper, cook on a hot grill about 3-4 minutes each side or to desired temp. Add cheese and ladle relish on top then serve with grilled buns.

Salmon Burger
Serves 6

• 2 lbs salmon filets, skinless and boneless
• ½ cup cilantro-chopped
• One egg
• 2 tsp minced ginger
• ½ cup scallions-minced
• ½ cup Japanese bread crumbs
• 1 tsp chopped garlic-minced
• 1 tsp thai chili paste
• 1 ½ tsp soy sauce
• ½ tsp salt

Cut salmon into one inch pieces and transfer to bowl of a food processor. Pulse until fish is finely chopped; don't over process because salmon will become a paste. Transfer to a mixing bowl add all the ingredients. Using a rubber spatula mix thoroughly to combine. Divide mixture into six even portions and shape into patties. Transfer to parchment lined baking sheet and refrigerate.

Pre heat your grill; half should be hot, half should be cool. Rub grill with olive oil and let oil burn off. Add patties cook on one side for two minutes, then flip.

Serve on sesame bun with wasabi mayo and cucumber salad

Cucumber Salad

• 2 tbsp ginger vinegar
• mizuna greens
• ¼ tbsp chili oil
• 1 medium cucumber-cut in thin slices
• ¼ tbsp sesame oil
• ½ red bell pepper-julienned
• ¼ onion-julienned

Whisk together vinegar, oils and lemon juice. Add onion, pepper and cucumber. Serve as condiment on salmon burger.

Wasabi Mayo

Combine your favorite mayonnaise with wasabi paste to your desire spiciness.

Turkey Burgers
Serves 4

• 1 ½ pound ground turkey
• Salt and pepper
• 1 egg
• 1 tbsp olive oil

Mix ingredients together. Divide mixture into four equal portions and make patties. Wipe grill down with olive oil and let it burn off. Grill to desired doneness

Serve on Kaiser roll with grilled red onions, sliced tomatoes, and provolone cheese

Grilled Vegetable Kabobs

• 1 zucchini
• 1 yellow squash
• 2 portabella mushrooms
• 1 small eggplant
• 1 red bell pepper
• 1 red onion
• 1 yellow bell pepper
• 2 tbsp olive oil
• ¼ cup balsamic vinegar
• Salt and pepper

Soak 8 inch wood skewers overnight. Cut all vegetables into medium sized pieces. Place one of each vegetable on skewer in this order: squash, portabella, eggplant, red bell pepper, zucchini, onion, and yellow pepper. Mix balsamic vinegar and oil with salt and pepper. Pour mixture over vegetables. Grill and turn until cooked through.

Roasted Red Bliss Potatoes
Serves 6-8

• 5 pounds of small, red bliss potatoes
• 1 tbsp of minced garlic
• 1 tbsp of olive oil
• Salt and Pepper to taste

Wash potatoes and use a small salad fork to poke holes in the potatoes. Drizzle olive oil over the potatoes. Sprinkle with minced garlic and then season with salt and pepper. Cover potatoes with foil and place on hot grill until tender. Poke with a fork to test. Serve with butter or sour cream.

Rome's Joy Catering
The Parkway Ballroom
4455 S. Martin Luther King Drive
Chicago, IL
773-373-4320
www.romesjoy.com