Franconia Market Recipes
https://2179.shurfinestores.com/Recipes/Detail/2055/
Around the World Burger
Get your kids in the kitchen and help them discover global flavors with our Around the World Mini Burger recipes.
Yield: 4 servings
Preparation Time: and Total Time: 35 min
Ingredients
| 1 |
pound |
ground beef (95% lean)
|
|
|
| 1 |
slice |
white bread
|
|
|
| 1 |
|
egg white
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/8 |
teaspoon |
pepper
|
|
|
| 12 |
|
whole wheat dinner rolls
|
|
|
|
|
|
Mexican Topping: |
|
|
fresh lime
|
|
|
| 1/2 |
cup |
plain nonfat yogurt
|
|
|
| 1/4 |
teaspoon |
ground cumin
|
|
|
| 1/4 |
cup |
salsa
|
|
|
| 1/4 |
cup |
guacamole
|
|
|
| 1/4 |
cup |
shredded jalapeno pepper cheese
|
|
|
|
|
|
Moroccan Topping: |
| 1 |
|
cucumber
|
|
|
| 4 |
|
plum tomatoes
|
|
|
| 1/2 |
cup |
prepared hummus
|
|
|
|
|
|
Italian Topping: |
| 1 |
|
tomato
|
|
|
| 1 |
clove |
garlic
|
|
|
| 5 |
leaves |
fresh basil
|
|
|
| 1/8 |
teaspoon |
salt
|
|
|
| 1/8 |
teaspoon |
pepper
|
|
|
| 3 |
ounce |
ball fresh mozzarella cheese
|
|
|
|
|
|
Asian Topping: |
| 3-4 |
leaves |
romaine lettuce
|
|
|
| 1/2 |
cup |
prepared plum sauce
|
|
|
| 1/4 |
cup |
Dijon mustard
|
|
|
| 3/4 |
cup |
shredded carrots
|
|
|
Directions:
Always WASH your hands before beginning to prepare a recipe. GATHER all your cooking supplies (see list below). MAKE sure you have all the ingredients.
CHOOSE a topping and MAKE it as directed below. Set it aside while making the burgers.
TEAR the bread slice into pieces. Adult help may be needed: Place pieces in a food processor or blender container. Cover; PROCESS until the bread becomes crumbs. MEASURE 1/4 cup bread crumbs; set aside.
PLACE the egg white in a large bowl. Lightly BEAT the egg white with a fork. ADD the Ground Beef, bread crumbs, salt and pepper to the bowl. MIX lightly but not too much with 2 forks until everything is combined.
DIVIDE the beef mixture into 12 equal portions. SHAPE each portion into mini patties about 1/2-inch thick; set aside. WASH your hands thoroughly with warm soapy water.
Adult help may be needed: With a serrated knife and cutting board, carefully CUT each dinner roll in half to form a top and bottom. Set aside.
Adult help needed: Using a barbecue spatula, PLACE the patties on a grid over medium, ash-covered coals. GRILL, covered, 4 to 6 minutes, turning once. Careful! Watch for flare-ups on grill! Wear barbecue mitts when turning the burgers. The burgers are done when an instant-read food thermometer inserted horizontally into center reads 160 degrees F. Carefully REMOVE the burgers to a clean plate.
Adult help needed: Carefully PLACE the dinner rolls, cut sides down, on the grid. GRILL, uncovered, 1 to 2 minutes or until lightly toasted. SERVE the mini burgers with desired topping on the toasted rolls.
Mexican Topping:
Adult help may be needed: With a sharp knife and cutting board, CUT a washed lime in half. SQUEEZE the juice from the lime using a citrus juicer or reamer. MEASURE 1 tablespoon juice; pour into another small bowl. ADD 1/2 cup plain nonfat yogurt and 1/4 teaspoon ground cumin; STIR with a spoon until blended. SPREAD the yogurt mixture evenly over the cut sides of the toasted dinner rolls with a table knife. PLACE the cooked burgers on the roll bottoms. TOP the burgers with 1/4 cup prepared salsa, 1/4 cup prepared guacamole and 1/4 cup shredded jalapeo pepper cheese, dividing evenly. CLOSE the sandwiches with the roll tops.
Moroccan Topping:
Adult help may be needed: With a cutting board and sharp knife, CUT a washed cucumber into 24 very thin slices. Cut 4 washed plum tomatoes into 6 slices each. SPREAD 1/2 cup prepared hummus over the cut sides of the toasted dinner rolls with a table knife, dividing evenly. PLACE 2 cucumber and 2 tomato slices on top of hummus. TOP with the burgers and CLOSE the sandwiches with the roll tops.
Italian Topping:
Adult help may be needed: With a cutting board and sharp knife, CHOP enough of a washed medium tomato to measure 1 cup. CRUSH 1 small, peeled garlic clove in a garlic press. STACK several washed basil leaves and ROLL up the leaves, starting at a long side, forming a tight cylinder. Carefully CUT the cylinder crosswise into very thin slices. MEASURE 1/4 cup of the basil. COMBINE the tomato, garlic, basil, 1/8 teaspoon salt and 1/8 teaspoon pepper into a small bowl with a spoon; set aside. Carefully CUT one 3-ounce ball of fresh mozzarella cheese into 12 slices. PLACE 1 mozzarella slice on each toasted dinner roll bottom. TOP with the burgers and tomato mixture, dividing evenly. CLOSE the sandwiches with the roll tops.
Asian Topping:
Adult help may be needed: STACK 3 to 4 washed Romaine lettuce leaves on a cutting board. ROLL up the leaves, starting at a long side, forming a tight cylinder. With a sharp knife and cutting board, carefully CUT the cylinder crosswise into very thin slices. MEASURE 3/4 cup shredded lettuce. COMBINE 1/2 cup prepared plum sauce and 1/4 cup Dijon-style mustard in a small bowl with a spoon. With a table knife, SPREAD the plum sauce mixture evenly over the cut sides of the toasted dinner roll bottoms with a table knife. TOP with 3/4 cup preshredded carrots and lettuce, dividing evenly. TOP with the burgers. CLOSE the sandwiches with the roll tops.
Safe Handling Tips:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145 degrees F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160 degrees F as measured by a meat thermometer.
Refrigerate leftovers promptly.
Please note that some ingredients and brands may not be available in every store.
Franconia Market Recipes
https://2179.shurfinestores.com/Recipes/Detail/2055/