three creative burgers

• 3/4 pound. 85 to 90 percent lean, prime ground beef
• 1 tablespoon prepared horseradish
• 1 tablespoon roasted garlic paste
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh chives
• Salt and pepper
• 2 slices havarti cheese
• 2 onion rolls
• 1 tablespoon butter, softened
• Waffle-cut potatoes, fried for garnish

PREPARATION

Preheat a barbecue or stovetop grill to very hot. Combine beef, horseradish, garlic paste and herbs. Mix well and season with salt and pepper to taste. Divide mixture and form 2 firm, round, 3/4-inch thick patties. Place on hot grill and cook 5 minutes. Meanwhile, slice buns in half and brush with butter. Flip burgers and continue to cook 5 more minutes. Place buns, butter side down, on cooler part of grill and toast. Top each burger with a slice of cheese and continue to cook until cheese melts. Assemble burgers and serve them with fried potatoes.

Tuna Burger

INGREDIENTS

• 3/4 pound prime tuna steaks, finely chopped
• 2 tablespoons Dijon mustard
• 1/2 teaspoon freshly-grated ginger
• 1 teaspoon chopped green onions
• 1 tablespoon soy sauce
• Freshly-cracked pepper
• 1 tablespoon olive oil
• 2 egg bread rolls
• Sesame oil
• 1 teaspoon honey
• 8 thin slices cucumber
• 2 tablespoons radish or bean sprouts

PREPARATION

Combine tuna, 1 tablespoon mustard, ginger, green onions, soy sauce and pepper to taste. Form into two 3/4-inch thick patties. Heat oil in a skillet until hot, carefully add tuna patties and sear for 4 minutes. Meanwhile, split rolls in half and drizzle cut sides with some sesame oil. Whisk together remaining tablespoon mustard with honey. Flip patties and continue to cook 5 more minutes. Place rolls, cut side down, on coolest part of grill to toast. During last minute of cooking baste patties with honey mustard mixture. Assemble patties on toasted rolls; top each with cucumber and sprouts. Serve with top of roll askew to see presentation.

Lamb Burgers

INGREDIENTS

• 3/4 pound, 90 percent lean, ground lamb
• 1/4 cup yogurt
• 1/2 teaspoon cumin
• 1 tablespoons chopped rosemary, plus 2 sprigs for garnish
• Salt and pepper
• 2 rounds pita bread
• Oil
• 2 slices red onion
• 2 tablespoons crumbled feta cheese
• 2 tablespoons roughly chopped Kalamata olives

PREPARATION