Monday, August 29, 2011
Grilled Slider Trio
I called Kris about halfway through the day, "How about a grilled slider trio, with caramelized sweet potatoes?" I mean every body loves a Tuna Bahn Mi right?
She paused for a moment, I am pretty sure thinking, why can't you keep it simple just once, but said, "Ok... just make sure that you have enough hamburgers for everybody and pick up some hotdogs."
Ok there is a lot of stuff to this meal so lets get going:
Tuna Bahn Mi with Carrot Daikon Slaw
1 cup Champagne Vinegar
1/4 cup sugar
3/4 cup shredded carrots
3/4 cup shredded daikon
1 TBS chopped cilantro leaves
1 TBS chopped mint leaves
light sprinkle of red pepper flakes
Heat vinegar and sugar until they almost boil then remove from heat and let cool for 10 or 15 minutes. While that is cooling put the rest of the ingredients into a storage container and pour vinegar sugar mixture on top, seal the container give it a good shake and store in the refrigerator. This can be made the day ahead.
The Tuna (about 5 burgers)
2 tuna steaks (about 4 ounces each)
2 green onions chopped
1 tsp soy sauce
1 TBS bread crumbs
1 egg white
juice from one lime
Dice tuna steaks then coarsely chop in a food processor mix with the rest of the ingredients then form into about 2 oz patties (a little over 2 inches in diameter) put them on a plastic wrap on a plate then cover. Refrigerate until you are ready to go, about 15 minutes before you grill them put then in the freezer so they hold up well. Grill for a couple of minutes on each side, try to get these off medium so there is a little pink in the middle.
To assemble take your slider bun add a schmere of siracha mayo then your tuna patty and top with s TBS of the daikon slaw.
Chicken Parmesan Burger (made 8 sandwiches)
3/4 pound ground chicken
1/4 cup Parmesan cheese
1/4 cup bread crumbs
1 TBS olive oil
salt and pepper to taste
Mix ingredients together then form into about 2 oz patties (about 2 inch circles) place on plastic wrap on a plate then cover and refrigerate until you are ready to start cooking then pop into the freezer for about 15 minutes before you grill. Grill for 3-4 minutes on each side
3/4 cup marinara sauce (I used a sauce from a jar)
5-6 fresh basil cut into a chiffonade
french bread sliced then grilled with a little olive oil
To assemble, take one slice of french bread top with marinara, then a chicken patty, top with a little more marinara sauce, fresh basil, mozzarella cheese then the other slice of bread.
The Hamburgers (made 10)
1 pound of hamburger
2 TBS breadcrumbs
1 1/2 tsp Worcestershire Sauce
salt and pepper
Like above mix ingredients together then form into about 2 oz patties and refrigerate until you are ready to go then freeze for about 15 minutes before you grill. Cook for 3-4 minutes on each side. Assemble like you would your favorite burger mine was with lettuce, tomato, onion, ketchup and mustard. I put the pickle on a stick through mine for the picture... isn't it cute?
A couple of things to note all of these had bread crumbs in them, I find a little bit of bread crumbs will help hold moisture and flavors in. I don't always do that but with these guys being so small I wanted to make sure they were juicy when it was time to serve. I also popped them all in the freezer for a for a few minutes again that was because they were so thin I wanted to make sure they held together through the rigors of my grilling.
Over all the meal was a success! The surprise to me was the Chicken Parmesan Sandwiches both Kris and I did a double take when we tried the little sandwich the first time, I expected them to be good but these were great! The Tuna was a great mix of flavors and textures too! the flavor of the slaw just keeps going.