While some “burger purists” would argue that the only condiments a burger requires are ketchup, mustard and a few pickles, other more adventurous “burger aficionados” enjoy spicing things up. Omaha Steaks Executive Chef Karl Marsh offers this recipe for his “Shanghai Burger,” which takes the burger to the next level:
1 5-ounce Omaha Steaks Burger
2 tablespoons teriyaki sauce
1 leaf iceberg lettuce or one burger bun
2 shiitake mushrooms, grilled
1 pineapple slice
1 tablespoon Curry Mayonnaise (recipe follows)
1 teaspoon sesame seeds
1 tablespoon chopped roasted red peppers
1 tablespoon chopped green onions
1 tablespoon chopped peanuts
Preheat grill. Grill burger until juices run clear; do not overcook. Grill mushrooms and pineapple slice. Remove burger, mushroom and pineapple from grill; brush all generously with teriyaki sauce and glaze. Place lettuce leaf on plate, and spread with Curry Mayonnaise. Top with burger, garnish with mushrooms and pineapple slice. Sprinkle with sesame seeds, red peppers, green onions and chopped nuts. If using burger bun, toast on grill and spread Curry Mayonnaise on one side and teriyaki sauce and glaze on other.
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon ground ginger
1 teaspoon sugar
Combine all ingredients and mix well. Refrigerate until ready to use.
Whatever type of burger you choose, keep these tips in mind:
– Cook burgers to an internal temperature of 160 degrees Fahrenheit — the center may still be slightly pink, but the juices will run clear.
– Avoid patting down burgers with a spatula because this will push out the juices and cause flame-ups.
– If serving with cheese, melt on burgers for 1 to 2 minutes before removing from the grill.
– To toast hamburger buns, either place face-down on the grill or face up in the broiler or toaster oven for approximately one minute.
– Try other hamburger “bun” options including lettuce leaves, sliced French bread, tortillas or pita bread.