Mexican Black Bean Tortas with Tomato Jam, Pickled Onions, Avocado, and Cilantro-Lime Crema
While the ingredient list is long, this is a veggie burger even the most carnivorous will enjoy, so it’s worth the extra trouble. Crispy on the outside, creamy on the inside, it’s topped with all the flavors of Mexico. You can also serve these burgers on a fried corn tortilla as a tostada, or even over a bed of tomato enriched Mexican-style rice. The instructions below involve cooking dried beans from scratch, using the incredible black beans from Charlie Baer’s South Hamilton, MA farm, but, as a shortcut, you can certainly use canned ones. Just use 2 cans’ worth, and be sure to rinse and drain them well before proceeding with the recipe.
Makes 6 burgers
For the beans: 1 cup dried black beans, soaked overnight 2 cloves garlic 2 bay leaves 2 teaspoons salt 1 teaspoon olive oil
Lamb Burgers with Favas, Peas, Feta, and Mint
I make an appetizer dip from favas and peas with feta and parsley, and once I used some leftovers to top a garlicky grilled lamb chop. That got me thinking: could I layer the mashed peas and favas onto a spiced lamb burger to dress it up a bit? These are the results: a delicious, early-summer burger made with fresh peas and favas at their peak.
Spanish Chorizo Burgers with Parsley Salad and Saffron Aioli
These burgers are pretty rich, so they need no accompaniment other than a fairly assertive and acidic salad on the side. I cannot stress enough the importance of using homemade olive oil mayonnaise here to attain the true flavor of Spain, so give it a try! A great recipe to refer to is Two-Minute Mayonnaise, using an immersion...
Turkey-Swiss Chard Burgers with Arugula and Lemon-Basil Aioli
Standard turkey burgers can be on the dry side—to be safe, you have to cook them all the way through, but that can render them dense and tasteless, with a texture like sawdust. Adding sautéed chard, some salty crumbled cheese, and a couple of eggs to bind it all together, keeps these burgers moist and tender.
Curried Goat Burgers with Apples, Cucumber-Mint Yogurt and Nigella Seeds
I tried ground goat at the urging of my CSA farmer, Kim Denney, of Hardwick’s Chestnut Farms. What a revelation! Goat is one of the world’s most widely consumed meats, and yet it’s relatively ignored here in the United States. It’s lower in saturated fat and calories than chicken and beef, and higher in iron and protein.
My “Blueberry Twister” cocktail was created because I was given a bottle of Limoncello as a gift, and was trying to figure out what to do with it since I wasn’t a huge fan of drinking it straight. I tried to think about what would go well with lemon in a cocktail, and I thought blueberries would be the perfect foil.
Strawberry Twister Smoothie
I never buy strawberries in the winter. I just refuse to, so as soon as I see organic berries in the early summer I have to get some; they must be organic, and I try to wait for the farmers market but sometimes, especially after a winter like this one, I cave and get them from Whole Foods. Once the season begins, though, I’ll fight the lines for Atlas Farms’ berries...
Wine and Pine Savory Galette
Savory and sweet come together in perfect subtlety when combining berries with cheese, making strawberries, blackberries or raspberries excellent complements to any cheese plate. I’ve found cheese makes a welcome addition in this earthy rosemary-infused galette with its wine soaked berries and toasty pine nuts.
Red Quinoa-Berry Salad With Arugula And Mint
For years, my kids and I picked wild blueberries on Nantucket. Even at the risk of poison ivy, we couldn’t resist the tiny wild ones, and they were all over the place. Driving down to the beach, we could reach out the windows and pick them from the car. In recent years, we’ve ventured up to New Hampshire and gone berry picking on Pitcher Mountain (a favorite) ...
Grilled Venison with Goat Cheese, Bacon, and Blackberry Sauce
As a hunter, each fall my goal is to bag a deer (or 2-3 if all goes well!) to stock the freezer with the world’s best (and most sustainable) protein. Of course the liver and tiny—yet supple—tenderloins are always cooked fresh, which leaves roasts, steaks and burger in need of creative ways to prepare them so we get through all the meat before the next season begins.
Raspberry Blondie Bars
Sweet-tart, bursting with juicy berries and creamy chocolate, this is one of my family’s all-time favorite treats. I adapted this recipe from the Raspberry Pecan Blondie recipe in the August 2002 issue of Bon Appetit magazine—I am allergic to nuts, so I eliminated the pecans and added chocolate chips instead.