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Redo You: Rachael Ray's Burger Recipes

Posted on May 16, 2012 10:00am

Today's guest Rachael Ray shares new ways to enjoy a burger with recipes from her new cookbook, "The Book of Burger." Get her full recipes below. 

The 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce, Sharp Cheddar, Red Cabbage Slaw, and Horseradish Sauce
Serves 8 with leftovers

Spice Rub:
3 tablespoons smoked sea salt or kosher salt
2 tablespoons light brown sugar
3 tablespoons sweet paprika
1 tablespoon mustard seeds
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
11/2 teaspoons cayenne pepper
1 (8-pound) brisket, fat trimmed to 1 /8inch on top
Pepper
1 red onion, grated
1 /2 cup apple juice or cider
1 /2 cup lager beer, at room temperature
Smoky BBQ Sauce, Horseradish Sauce, and Red Cabbage Slaw (recipes follow)
8 seeded sourdough or kaiser rolls, split
Coarsely grated extra-sharp cheddar cheese

Make the rub: In a small bowl, combine the rub ingredients.

Generously coat the brisket with lots of black pepper on all sides, then the spice rub, massaging the spices into the meat. Cover with plastic wrap and let sit overnight in the fridge.

Preheat a smoker to 250F and set up for cooking over indirect heat by placing coals and a couple of handfuls of wood chips (apple or cherry chips are nice) to one side. Place the brisket fat side up on the grate on the opposite side from the coals and cook for 4 hours.

Remove the brisket from the smoker and slather with the grated onion. Using a double layer of foil, create a pouch/packet around the brisket. Add the apple juice and beer and tightly seal the foil pouch. Place the brisket back in the smoker for another 2 hours, adding a handful of chips and 12 or so coals. After 2 hours, open the lid and let the brisket sit in the packet for another hour.

While the brisket finishes cooking, make the Smoky BBQ Sauce, Horseradish Sauce, and Red Cabbage Slaw.

Thinly slice the brisket against the grain on a large cutting board. Add some BBQ sauce to the brisket slices and give everything a rough chop to combine.

Pile the roll bottoms with brisket and top with a sprinkle of cheddar and some slaw. Slather the roll tops with horseradish sauce and set the tops in place.

Smoky BBQ Sauce
Makes about 2 cups

1 cup good-quality ketchup, such as Heinz Organic
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
11 /2 tablespoons cider vinegar
1 /2 cup beef stock
1 teaspoon smoked sweet paprika
Coarsely ground pepper

Combine all ingredients in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes.

Horseradish Sauce
Makes about 1 cup

1 cup sour cream
1 tablespoon heavy cream
1 tablespoon sliced chives
1 to 2 tablespoons prepared horseradish, to taste
Kosher salt and pepper

In a small bowl, stir together all ingredients. Refrigerate until needed.

Red Cabbage Slaw
Makes about 3 cups

2 cups packed shredded red cabbage
1 /2 cup grated red onion (1 small or 1/2 medium)
1 Granny Smith apple, peeled and grated
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 teaspoon superfine sugar
Kosher salt and pepper

Mix all ingredients together in a bowl until the cabbage is coated with dressing. Refrigerate until needed.

Black Sesame and Panko-Crusted Tuna Sliders
Makes 8 sliders

1 /2 cup yellow or Dijon mustard
3 tablespoons honey
1 /2 to 1 teaspoon wasabi powder or paste (adjust the heat level to your taste)
1 1 /2 pounds skinless tuna steaks, trimmed of dark meat and cut into large chunks
3 tablespoons tamari or soy sauce
3 cloves garlic, grated or finely chopped
1 /4 cup thinly sliced chives
Pepper
1 cup panko breadcrumbs
3 tablespoons black sesame seeds
Vegetable oil, for frying
8 slider rolls, such as brioche dinner rolls, split
Bibb lettuce
Pickled ginger slices

In a small bowl, combine the mustard, honey, and wasabi powder; set aside.

Pulse the tuna in a food processor until coarsely ground. Transfer the tuna to a medium bowl and add the tamari or soy sauce, garlic, and chives; season with pepper and mix thoroughly. Score the mixture into 4 equal portions and form each portion into 2 patties. In a shallow dish, combine the panko and sesame seeds. Coat the patties in the sesame breadcrumbs.

Heat a thin layer of oil in a large skillet over medium high heat. Cook the sliders 1 to 2 minutes per side, or until golden brown on the outside and still pink at the center (adjust the cooking time for more well-done sliders).

Place the sliders on the roll bottoms and top with lettuce and pickled ginger. Slather the roll tops with wasabi mustard and set them in place.

Chicken or Turkey Burgers with Caesar Pesto
Serves 4

Caesar Pesto :
1 cup packed stemmed and coarsely chopped dark romaine lettuce leaves
A big handful of grated pecorino cheese
1 tablespoon Dijon mustard
1 rounded teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Juice of 1 lemon
1 large clove garlic, grated or pasted
3 tablespoons pine nuts, toasted
Coarsely ground pepper
1 /4 to 1 /3 cup EVOO (extra-virgin olive oil)

Burgers:
1 1 /2 pounds ground chicken or turkey
1 tablespoon Worcestershire sauce
1 large clove garlic, grated or pasted
1 1/2 teaspoons ground coriander
1 1/2 teaspoons poultry seasoning
Kosher salt and coarsely ground pepper
2 tablespoons EVOO (extra-virgin olive oil)

Crouton Rolls:
3 tablespoons butter, softened
1 large clove garlic, crushed
4 ciabatta rolls or other crusty rolls, split
Grated pecorino Romano cheese
Romaine lettuce leaves

Make the pesto:
Combine the romaine, pecorino, mustard, anchovy paste, Worcestershire sauce, lemon juice, garlic, pine nuts, and pepper in a food processor. Add 1 /4 cup EVOO and pulse to a thick sauce, streaming in a little more EVOO if necessary. Transfer the pesto to a serving bowl and keep at room temperature. Preheat the broiler with a rack in the center of the oven.

Make the burgers:
In a large bowl, combine the chicken or turkey, Worcestershire sauce, garlic, coriander,
and poultry seasoning; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook).

Heat the EVOO, 2 turns of the pan, in a large skillet over medium-high heat. Cook the burgers, flipping once, 10 to 12 minutes, or until the juices run clear.

While the burgers are cooking, prepare the rolls. Stir the butter and garlic together in a small bowl. Broil the rolls until lightly toasted. Brush the rolls with garlic butter and top with a generous sprinkle of pecorino and a few grinds of pepper. Turn off the oven and return the rolls to the oven for a few minutes to set the cheese while the oven cools.
Place the burgers on the roll bottoms, slather the burgers with pesto, and top with romaine. Set the roll tops in place.

Messy Giuseppe
Serves 6

2 tablespoons EVOO (extra-virgin olive oil)
1 medium portobello mushroom cap, gills scraped off (see Tip), finely chopped
1 1/2 pounds ground beef chuck
1 green bell pepper, seeded and chopped
1 small onion, chopped
3 to 4 cloves garlic, finely chopped
1 teaspoon dried oregano or marjoram
1 teaspoon crushed red pepper flakes
Kosher salt and black pepper
2 tablespoons tomato paste
1 /2 cup (a couple of glugs) red wine
1 cup beef stock or 1 (10.75-ounce) can beef consommé
2 tablespoons Worcestershire sauce
1 cup canned crushed tomatoes or tomato sauce
1 /4 cup flat-leaf parsley leaves, finely chopped
6 ciabatta rolls or 12 slider rolls, split
4 tablespoons (1 /2 stick) unsalted butter, softened
Grated Parmigiano-Reggiano or pecorino Romano cheese
Shredded fresh basil leaves

Preheat the broiler.

Heat the EVOO, 2 turns of the pan, in a deep skillet or a heavy-bottomed pot over medium-high heat. Add the mushroom and brown 5 minutes. Add the beef and cook, breaking it up with a wooden spoon, until browned, 7 to 8 minutes. Add the bell pepper, onion, garlic, oregano or marjoram, and red pepper flakes; season with salt and pepper and cook 5 minutes. Stir in the tomato paste, then add the wine and cook another minute. Add the beef stock, Worcestershire sauce, and crushed tomatoes or tomato sauce. Stir in the parsley and simmer a few minutes to thicken.

While the filling is simmering, toast the rolls: Brush the cut sides with butter, top with some cheese, and broil to brown.

Spoon the filling onto the roll bottoms and top with a little basil. Set the roll tops in place.

Roasted Jalapeño Poppers
Makes 16 poppers

16 fat jalapeño chiles
1 Fresno chile, seeded and finely chopped
8 ounces cream cheese, softened
3 tablespoons grated onion
2 cloves garlic, grated or pasted
1 teaspoon ground cumin
3 /4 cup shredded sharp cheddar cheese
3 /4 cup shredded Monterey Jack cheese
Kosher salt and pepper
3 /4 cup panko breadcrumbs
1 /2 cup grated Parmigiano-Reggiano cheese
All-natural cooking spray

Preheat the oven to 425F.

With the jalapenos on their sides, and cutting lengthwise, slice off one-third of the chiles. Seed the chiles to make "boats" for the filling. Finely chop enough of the trimmings to measure 3 to 4 tablespoons. (Reserve the remainder of the pepper trimmings for another use, such as salsas.) In a bowl, combine the chopped jalape.o and Fresno chiles, the cream cheese, onion, garlic, cumin, and shredded cheeses. Stir until blended and season with salt and pepper. Spoon the filling into the hollowed-out chiles.

Stir the panko and grated Parmigiano-Reggiano together on a plate and roll the stuffed tops of the poppers in the panko-Parm mixture. Arrange the poppers on a baking sheet and coat with a little cooking spray. Roast until the peppers are tendercrisp and the filling is browned and bubbling, 15 to 18 minutes. Let stand 10 minutes and serve.

Sloppy Veg-Head Joes with Beans
Serves 4

1 tablespoon vegetable oil
1 red, green, or yellow bell pepper, seeded and chopped
2 jalapeño chiles, seeded and finely chopped
1 red onion, chopped
2 large cloves garlic, chopped
2 (15-ounce) cans black beans, rinsed and drained
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and pepper
1 (15-ounce) can diced fire-roasted or chunky-style crushed tomatoes
2 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
1 lime
6 burger rolls or 12 slider rolls, split

Toppings:
Shredded pepper jack cheese
Chopped pickles or giardiniera (Italian hot pickled vegetables), store-bought or homemade (page 183)
Cilantro leaves

Heat the oil, 1 turn of the pan, in a large skillet over medium-high heat. Add the bell pepper, chiles, onion, and garlic and cook until tender, 6 to 8 minutes. Stir in
the black beans, coriander, and cumin; season with salt and pepper. In a small bowl, stir together the tomatoes, brown sugar, and Worcestershire sauce. Stir the sauce mixture into the pan and simmer for a few minutes to combine the flavors. Squeeze in the lime juice.

Pile the filling onto the roll bottoms and top with cheese, pickles or giardiniera, and cilantro. Set the roll tops in place.

To follow Rachael Ray on twitter, go here.

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