Danish Burgers With Herb Caper Sauce And A Mod Salad Recipes

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DANISH BURGERS W/ HERB CAPER SAUCE AND A MOD SALAD



Danish Burgers W/ Herb Caper Sauce and a Mod Salad image

These burgers are tasty, hearty, moist and very easy to make. The flavors are simply fabulous. The recipe comes from Rachael Ray. Tip: Put the cheese in the freezer while you prep everything - just 10 minutes in a deep freeze makes the dicing a lot easier.

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs ground chicken
1 tablespoon poultry seasoning, a palm full
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems removed, finely chopped
1/4 lb havarti with dill (cut into 1/4-inch dice)
salt and pepper
extra virgin olive oil, for drizzling, plus a couple tablespoons
1 cup sour cream
3 -4 tablespoons fresh dill, chopped (can be snipped with kitchen scissors)
3 -4 tablespoons capers, drained run your knife through them once
1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
1 small red onion, peeled and sliced
3 plum tomatoes, seeded then thinly sliced
1 lb Baby Spinach
2 -3 tablespoons white wine vinegar
4 crusty poppy seed rolls or 4 buns, of your choice
2 large radishes, thinly sliced
gourmet potato chips (such as Terra Chips Onion and Herb Yukon Gold or blue potato chips)

Steps:

  • Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
  • Preheat skillet over medium-high heat.
  • Separate meat into four equal portions and form into 1" thick patties.
  • Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
  • Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
  • In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
  • Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
  • Add remaining sauce to salad and toss.
  • Fancy chips finish the plate.

Nutrition Facts : Calories 634, Fat 22.6, SaturatedFat 9.8, Cholesterol 184.2, Sodium 888.7, Carbohydrate 46.8, Fiber 5.8, Sugar 5.4, Protein 61.6

DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE



Danish Meatball Burgers with Pickled Red Cabbage image

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 20

1/2 cup white vinegar
1/2 cup sugar
Kosher salt
1/2 small red cabbage, thinly sliced
1 tablespoon red currant jam
1/2 cup mayonnaise
1 tablespoon whole-grain mustard
1 tablespoon dill pickle relish
1 tablespoon capers
1 teaspoon curry powder
1 teaspoon ground turmeric
1 small onion, minced
2 pounds lean ground beef sirloin
1/2 cup half-and-half
1/4 cup breadcrumbs
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 slices havarti cheese
6 rye buns, split

Steps:

  • Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
  • Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
  • Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
  • Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.

DANISH BURGERS WITH HERB CAPER SAUCE AND A MOD SALAD



Danish Burgers with Herb Caper Sauce and a Mod Salad image

Yield 4 servings

Number Of Ingredients 19

2 pounds ground chicken
1 tablespoon poultry seasoning (a palmful)
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems discarded, finely chopped
1/4 pound Havarti with dill cheese, cut into 1/4-inch dice
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling, plus a couple tablespoons for the salad
1/2 cup mayonnaise or sour cream
2 to 3 tablespoons fresh dill, chopped or snipped with kitchen scissors
2 tablespoons capers, drained, then run your knife through them once
1 English (seedless) cucumber (the one wrapped in plastic), cut in half lengthwise, then sliced into half-moons
1 small red onion, sliced
3 plum tomatoes, seeded and thinly sliced
1-pound sack of washed baby spinach
2 to 3 tablespoons white wine vinegar
4 crusty poppyseed rolls
2 large radishes, thinly sliced
1 sack of gourmet potato chips, such as Terra Chips Onion and Herb Yukon Gold, or Blue Potato Chips

Steps:

  • In a bowl, thoroughly combine the ground chicken, poultry seasoning, shallots, Dijon mustard, mushrooms, Havarti, salt, and pepper. Score the meat with your hand into 4 equal portions. Form each portion into a large 1-inch-thick patty.
  • Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them in the hot skillet. Cook for 6 minutes per side until the patties are firm to the touch and cooked through.
  • While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl combine the mayonnaise or sour cream, dill, and capers. Set aside. In a salad bowl combine the cucumbers, red onion, plum tomatoes, and three quarters of the baby spinach. Dress the salad with white wine vinegar, salt, and pepper, then drizzle with a couple tablespoons of EVOO to coat the salad lightly and evenly. Toss to combine and adjust the salt and pepper to your taste.
  • Split the rolls. Place the burgers on the bun bottoms. Top with sliced radishes, the remaining baby spinach, and a heaping spoonful of the herb-caper dressing slathered across the bun tops. Add the remaining sauce to the salad and toss for a creamy finish. Fancy chips finish the plate.
  • The colder the semisoft Havarti with dill cheese is, the easier it will be to dice. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!

CAPER SAUCE



Caper Sauce image

Make and share this Caper Sauce recipe from Food.com.

Provided by FLKeysJen

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon flour
1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served
1 tablespoon capers, drained (and cut into halves if large)
2 teaspoons malt vinegar
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
  • Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.

HERB BURGERS



Herb Burgers image

These tasty burger have lots of flavor! My dear Uncle Mickey shared the recipe with me years ago. -Brenda Sorrow, Kannapolis, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1 medium onion, chopped
2 teaspoons ketchup
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
1/4 teaspoon rubbed sage
1/8 to 1/4 teaspoon hot pepper sauce
2 pounds ground beef
8 hamburger buns, split
Mayonnaise, lettuce leaves and sliced tomatoes and red onion

Steps:

  • In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

Nutrition Facts : Calories 408 calories, Fat 21g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 649mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

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