F And B World : September 2010
On the Menu For more burger recipes, check out the full issue of F&B World available at newsstands around the country. 8 | SEPTEMBER 2010 www.hip.ph Chef Nancy Dizon-Edralin gives classic burgers a makeover with these inventive, tasty---and yes, even healthy---alternatives. BETTER BURGERS PhoToS By MARy RoSE PEñA / BREADS CouRTESy oF ThE GouRMET BREADhouSE, iNC., 185 i . LoPEZ ST., BGy. PoBLAC ioN , MANDAL uyoNG CiT y, TEL. (02) 799-9822, 533-5491 / SHOT ON LOC AT I ON AT GE MON OGRAM EXPERIENCE CENTRE, SERENDRA, BON IFACIO GLOBAL CITY, TEL . (02) 856-2518 MOROCCAN LAMB BURGERS WITH ORANGE SALSA Serves 6 INGREDIENTS 1 kilo ground lamb 1/4 cup shallots, minced 3/4 cup fresh cilantro, chopped 1pc jalapeño chili, seeded, minced 4 cloves garlic, minced 1 1/4 tsp kosher salt 3/4 tsp ground black pepper 1 tsp paprika 1 tsp ground cumin 6 pcs dark rye bread, split horizontally 1 bunch lettuce 1 cup plain yogurt For Orange Salsa: 2 pcs large oranges, peeled, sliced 3/4 cup red onions, thinly sliced 3/4 cup tomatoes, thinly sliced 3/4 cup fresh cilantro, coarsely chopped 4 tbsp fresh orange juice salt and black pepper, to taste PROCEDURE 1. In a bowl, combine a nd mix lamb, shallots, fresh cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin. 2. Shape the mixtu re into 6 ½-inch thick patties. Arrange on a small baking sheet. Cover a nd chill before cooking. 3. Preheat grill pan to medium-high heat. Grill burgers u ntil slightly charred and cooked to desired doneness. 4. For the orange salsa, in a small bowl, mix the oranges, red onions, tomatoes, fresh cilantro, and orange juice. Add salt and pepper to taste. 5. Place lettuce on the da rk rye bread, then place burger. Top with orange salsa and yogurt.