How do you cook the perfect burger? What is your secret technique on the grill? Michael Schlow talks about his practice of “low and slow” and how you can apply the technique to your summer grilling. Read on…
Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.
Makes:4 servings, Total Time:
1 pound ground bison
1/2 cup cooked spinach, squeezed dry
1/2 cup crumbled feta cheese, preferably sheep’s-milk
2 teaspoons chopped fresh dill
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup nonfat or low-fat Greek-style plain yogurt, (see Note)
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint
Pinch of kosher salt
Freshly ground pepper, to taste
BUN & TOPPINGS
4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
16 thin slices English cucumber
8 slices vine-ripened tomato
4 thin round slices red onion
Preheat grill to medium-high.
Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155°F, 5 to 6 minutes per side.
To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.
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We are proud to support Master Butcher Ron Savenor’s shop, bringing exotic meat to the masses! Read on about his shop and his exclusive clientele…
Since opening in Cambridge in 1939, Savenor’s has built a golden reputation as one of the most beloved butcher shops around, and not just any butcher shop — the butcher shop of Julia Child. It has also become a favorite spot for those seeking exotic meats; on a recent day at the Cambridge shop, customers could find everything from kangaroo dumplings to python…. (more)
Chewy steak and tender snapper get all wrapped up in these crowd-pleasing nibbles.
Makes:8 servings, Prep: 20 mins, Cook: 20 mins
1 small head napa cabbage, chopped
Juice of 6 limes (about 1/2 cup)
2 cupssour cream
16 6 inchesflour tortillas
1 tablespoongarlic powder
1 tablespoonground cumin
1 teaspoonchili powder
1 poundtrimmed skirt steak, cut crosswise into 1/2-inch strips
6 tablespoonsvegetable oil
1 poundred snapper fillets, cut crosswise into 1/2-inch strips
1 cupstore-bought guacamole, plus more for serving
1 16 ouncejar salsa, for serving
In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
Preheat the oven to 250 degrees . Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.
Making sure the price is right for each menu item is no game – it takes a lot of work. Before adjusting your prices, take a quick read of the eight simple factors that you need to consider before adjusting the menu… …read on