My perfect burger is a classic, no-nonsense cheeseburger with a squeeze of ketchup. While sometimes all you need is the patty and the bun, burgers are easily customizable. So take a step back from your probably-far-too-simple (guilty), go-to recipe and mix in some unexpected flavours this summer.
To make Vietnamese burgers, mix ground beef, garlic, lemongrass, salt, and pepper together before shaping them into patties and tossing them on the grill. The lemongrass adds a subtle citrus flavor to the meat and pairs with garlic to create an aroma that will have your family following their noses right to the table.
Leave the ketchup and mustard in the fridge, you won’t need them. Instead, we topped these Asian-inspired burgers with a pickled radish slaw and sriracha mayonnaise. Not only does the slaw add a satisfying, crunchy texture to the hot, juicy burgers, the bright color pops on the plate. A simple mixture of mayo and Sriracha adds a little heat to the burger. Be forewarned – this stuff is addictive. Make a little extra to dip your homemade fries (or even tater tots!) in, or store it in the fridge to use when making sandwiches next week (#mealprep).
Whether you’re grilling Vietnamese burgers to share with neighbors over Memorial Day weekend or making four to feed the family, no one will miss the standard LTO burger.
Make Pickled Radish Slaw: In a medium bowl, stir vinegar, water, sugar, salt, ginger and dried red pepper until sugar dissolves. Using a spiralizer, make spirals of radishes and carrot. Add vegetable spirals and cilantro to vinegar mixture. Cover and refrigerate to blend flavors.
Make Sriracha Mayonnaise: In a small bowl, combine mayonnaise and sriracha. Cover and refrigerate.
Heat indoor grill to SEAR or highest setting.
In a large bowl, combine ground beef, garlic, lemongrass, salt and black pepper. Shape the mixture into four patties.
Place the patties on the grill. Grill for 5 to 7 minutes per side or until meat reaches 160°F when tested with a meat thermometer.
Remove the burgers from the grill and serve on small ciabatta rolls with Sriracha Mayonnaise and Pickled Radish Slaw.
Spring has sprung and we’ve started to lighten – and brighten – things up in the kitchen. We’re swapping winter’s hearty soups and stews for fresh salads. This spring green salad with lemon vinaigrette is the perfect dish to help you dive into your new seasonal menu.
This simple salad is packed with some of our favorite springtime ingredients – asparagus, radish, and spring peas.
Start with your favorite greens, then add blanched asparagus (blanching them will make the spears easier to eat and brighten their color), blanched peas, beautiful red radishes, and some lemon slices for color.
The Hamilton Beach® Professional 14-Cup Dicing Food Processor was used to expertly slice the radishes. This food processor comes equipped with an adjustable slicing blade. With 14 thickness settings, the food processor makes it easy to achieve everything from paper thin radish to thick pepperoni slices in a matter of seconds.
We drizzled this fresh salad with our blender-made lemon vinaigrette. The Hamilton Beach® single-serve blender is great for making quick dressings and marinades. Bottled dressings can be expensive and making your own lets you save a little money and control the ingredients (especially the salt and sugar). Use yours to blend fresh lemon juice, olive oil, shallot, honey, salt & pepper.
The citrus dressing is the perfect accompaniment to this spring salad. Serve this spring green salad by itself for a light lunch or serve it alongside grilled chicken or fish for a seasonal supper.
In a medium saucepan over high, heat 4 cups of water to a boil. Quickly blanch asparagus spears and fresh peas, 30 seconds to 1 minute. Immediately, place in ice water to chill. Drain and set aside. If using frozen peas, defrost in microwave.
Divide greens between 8 salad plates. Arrange asparagus spears, peas and sliced radishes on top of greens. Add one slice lemon to each plate.
Drizzle with Lemon Vinaigrette.
In a single-serve blender, combine olive oil, lemon juice, shallot, honey, salt and black pepper. Blend until smooth.