wellstavernfarm

Burger Bar Birthday Party

In Recipe on June 21, 2011 at 4:07 pm

Our youngest son turns three this week, and to celebrate his birthday, we are having a simple cookout with a Burger Bar (and Hot Dog Bar) — using Wells Tavern Farm Hamburgers, laden with lots and lots of toppings!  What a great idea!  A perfect summer cookout, especially since you can craft the toppings to also be as locally sourced as you wish. 

Below are other ideas for hamburger recipes and hamburger toppings for your summer Burger Bar:

Basics: •Hamburgers, •Hot Dogs, •Sloppy Joe Filling

Breads:  •Hamburger Buns, •Hot Dog Buns

Condiments: •Mayonnaise, •Ketchup, •Mustard, •1,000 Island Dressing, •Barbecue Sauce,

Toppings: •Cheddar, sliced, •Swiss cheese, sliced,•Lettuce, shredded, •Tomatoes, sliced, •Onion, rings, •Pickles, •Avocado, •Cucumber, •Bacon, •Chili, •Mushroom & onion, sauteed, •Coleslaw

Sloppy Joe Filling
1 lb. hamburger meat
½ onion, diced
1 can tomato sauce
 1 Tablespoon brown sugar
1 teaspoon vinegar
1 teaspoon Italian seasoning
Saute meat and onion until done. Drain any excess fat. Add tomato sauce, brown sugar and seasoning. Heat until warm, stirring occasionally. May be put in a crockpot to keep warm until serving.This recipe freezes well. Make it a week ahead and save in a freezer container. Thaw in the refridgerator a day or two before the party and warm up just before serving.

Mushroom & Onion Saute
8 oz. mushrooms, sliced
½ onion, ringed
 1 clove garlic, finely minced
1 Tablespoon oil
Heat oil in skillet. Add remaining ingredients. Cook on medium high heat until onions are carmelized (lightly brown). Serve warm.

Feeling more creative?   Then you might try:
Roasted Corn Salad

•1/4 cup olive oil
•3 cups fresh corn (from about 6 ears)
•2 jalapeno chile peppers, minced (seeded or not, depending on your heat threshold)
•Juice 1/2 lime
•1 shallot, minced
•Salt and freshly ground pepper
Preheat oven to 350 degrees.

In an oven-safe pan or skillet, heat olive oil. Add corn and peppers, tossing quickly to combine. Transfer pan to oven and roast, stirring occasionally, until corn is tender, 25 to 30 minutes. Cool to room temperature.

In a large bowl, combine corn and peppers with rest of the ingredients. Serve on top of burgers hot, cold or at room temperature.

Makes about 3 cups.

— “Veggie Burgers Every Which Way ” by Lukas Volger (The Experiment, 2010, $16.95)

or,

Asian Guacamole

•2 tablespoons olive oil
•1 small red onion, finely shredded
•1/2 teaspoon mild curry powder
•2 avocados
•6 spring onions, finely chopped
•1 hot green chile
•Juice of 2 limes
•Handful of coriander/cilantro leaves
•1 tablespoon sour cream
Heat olive oil in pan. Add red onion and cook 1 minute. Add curry powder, cook for 2 minutes, allow to go cold.

Cut avocados in half, remove the skins and stones. Place in blender, add the remaining ingredients (except the sour cream) plus the spiced onion mix. Whiz into a coarse puree, then fold in the sour cream.

Place in a bowl and refrigerate to allow the flavors to marinate for 1 hour.

Serves 4.

— “Burgers” by Paul Gayler (Jacqui Small, 2010, $14.95)

or,
Fennel and Jicama Slaw

•2 bulbs fennel with fronds
•1 small jicama (about 1 pound), peeled and cut into julienne
•1/2 cup fresh chives, sliced 1-inch long
•1/2 cup freshly squeezed orange juice
•1/4 cup orange liqueur
•1/4 cup extra-virgin olive oil
•1 tablespoon freshly squeezed lime juice
•1/2 teaspoon crushed red chile flakes
•Kosher or coarse sea salt
•Freshly ground black pepper
Remove the fronds from the fennel and chop enough fronds to yield 1/4 cup. Core the fennel bulbs and slice very thinly. Transfer to a serving bowl along with the chopped fronds. Add all the remaining ingredients, including salt and pepper to taste, and toss to mix well. Cover and refrigerate for 1 hour. Toss again just before serving.

Serves 6.

— “Burger Parties” by James McNair and Jeffrey Starr (Ten Speed, 2010, $19.99)

or,
Grilled Garlic Tomatoes

•1/4 cup mayonnaise
•3 tablespoons freshly grated parmesan cheese
•2 tablespoons seasoned dried bread crumbs
•1 large clove garlic, pressed
•1 teaspoon fresh lemon juice
•2 large tomatoes, cut in half crosswise
Preheat grill to high.

Cut 2 12-inch squares of aluminum foil and layer them with the dull side up to form a double thickness. Place sheets on a baking sheet and set aside.

Combine mayonnaise, parmesan, bread crumbs, garlic and lemon juice. Spread mixture evenly on the cut side of each tomato half. Arrange tomatoes on foil sheets. Slide sheets onto the grill.

Cover grill and cook for 12 to 15 minutes, or until the tops of the tomatoes are browned. Slide foil sheets from grill onto a plate and serve tomatoes hot on top of burgers.

Makes 4 servings.

— “The Kansas City Barbecue Society Cookbook” by Ardie Davis, Chef Paul Kirk and Carolyn Wells (Andrews McMeel, 2010, $24.99)

or,
MarRakesh Carrot Salad

•Juice of 1 lemon
•2 garlic cloves, minced
•1 teaspoon ground cumin
•1/4 teaspoon ground cinnamon
•1/2 teaspoon ground paprika
•1/4 teaspoon red pepper flakes
•1 teaspoon kosher salt
•1 teaspoon honey
•1 teaspoon chopped fresh flat-leaf parsley
•2 tablespoons extra-virgin olive oil1 pound carrots, peeled and grated
Combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well and refrigerate until serving.

Makes enough for 6 burgers.

— “Burger Parties” by James McNair and Jeffrey Starr (Ten Speed, 2010, $19.99)

 

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