Steak Burger with Summer Salsa and Swiss Cheese

Summer Salsa

• 1 cup (250 ml) bell peppers, (your choice), diced
• 1 cup (250 ml) tomatoes, seeded and diced
• ¼ cup (60 ml) onion, chopped
• 2 clove garlic, chopped
• ¾ cup (180 ml) strawberries, cut into quarters
• ½ cup (125 ml) peaches, diced
• ½ tsp (2 ml) chili powder

Burgers

• 1 lb(s) (450 g) thin inside round steaks
• ½ tsp (2 ml) ground cumin
• 1 Salt and freshly ground pepper, to taste
• 12 slices crusty bread or 6 thin whole-wheat burger buns
• 6 slices Canadian Swiss cheese
• 6 lettuce leaves

To Make:

1. Preheat the grill to medium heat. Tear off a large square of aluminum foil and add a square of parchment paper to keep food from sticking. Place fruits and vegetables in center and add chili powder. Wrap sides over the food.

2. Fold the foil onto itself, pressing firmly. Tightly seal the papillotes at the ends. Handle carefully so as not to tear the foil. Papillotes are properly sealed when they swell up during cooking.

3. Cook on grill for 7–8 minutes. Sprinkle steaks with cumin and season with salt and pepper. Cook 4–5 minutes on the hot grill, turning them over just once. Heat the buns, fill with steaks and garnish with summer salsa, Swiss cheese and lettuce.

Tip
 
1. Cheese alternatives: Canadian Mozzarella, Cheddar, Provolone.

Sirloin Burger

• 1 pound ground sirloin
• 1/4 cup canola oil
• 1/4 cup high-quality root beer
• 2 tablespoons Worcestershire sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons steak sauce
• 1 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried rosemary

To Make:

1. Stir the meat, canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate..

3. Cook the burgers until they are beginning to firm, and are hot, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steak Tartare Burger with herb-mustard and blue-cheese aioli, and matchstick fries

• 800g well trimmed, coarsely beef, chilled
• 2 small shallots, finely chopped
• 2 tbsp chopped fresh parsley
• 6 cocktail gherkins, rinsed, dried, finely chopped
• 2 tbsp superfine capers, rinsed, finely chopped
• 2 egg yolks
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 4 burger buns, split
• 2 beef tomatoes, thinly sliced
• 50g watercress
• Herb-mustard and Blue Cheese Aioli
• Matchstick Fries

To Make:

1. place the meet in a large bowl, add the shallots, parsley, gherkins and capers. Beat in the egg yolks and season with salt and pepper; do not overwork the mix.

2. Leave in the refrigerator for 1 hour before use.

3. Divide the mix, using wet hands, into 4 x 200g evenly sized patties.

4. Heat a chargrill or pan grill until very hot. Brush the burgers liberally all over with the oil.

5. Place on the grill, and cook for 3-4 minutes on each side until cooked.

6. Toast the burger buns; cover the bases with the sliced tomatoes, watercress, then a patty.

7. Spoon the herb-mustard and blue-cheese aioli over, and cover with the top bun.

8. Serve with Matchstick Fries

Posh Fillet Burger Rossini with foie gras, truffle glaze and celeriac rémoulade

• 400g well trimmed, coarsely minced beef, chilled
• 1/2 tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 4 x 120g fillet steaks

Toppings:

• 4 burger buns or English muffins, split
• Celeriac Rémoulade
• 50g watercress
• 90g foie gras, in four slices
• 8 slices fresh truffle (optional)
• Truffle Glaze
• Mixed micro-greens salad
• The Ultimate Fries

To Make:

1. Mixed the minced beef, thyme and seasoning in a bowl, cover and chill for 1 hour. Divide the mix into 4 evenly sized patties, brush liberally with oil.

2. Heat a chargrill or pan grill until very hot, add the patties and fillet steaks, and cook for 2-3 minutes on each side.

3. Toast the buns, place a good dollop of Celeriac Rémoulade on the bun bases, then top with the grilled fillet steaks, a little watercress, followed by the patties. Heat a non-stick pan with no oil and when very hot, saute the fois gras for 30 seconds each side.

4. Place the fois gras on the burgers, top with truffle slices if using, and spoon the truffle glaze over.
Serve with a mixed micro-leaf salad and the ultimate fries along side.