This month’s Recipe Redux is “A Play on Patties”. The challenge is to come up with a creative patty of any sort- it can be of the peppermint ilk, a meaty-type or a veggie version.
Since I recently featured these must-make Meatless Middle-Eastern Mini-Burgers, these fast and simple Hummus and Rice Fritters and these Vegetarian Tex-Mex Patties,
I took a slight detour off the veggie patty path and made a good ol’ American beefy burger and switched it up a bit with the toppings.
Both the Merlot Pickled Onions and the Roasted Red Pepper Ketchup turn an otherwise standard burger into something out of this world.
Question: what toppings do you like on your burger?
For the Merlot Pickled Onions:
½ cup Merlot (or any dry red wine)
½ cup Balsamic vinegar
½ cup honey (we used Bekemeier’s)
1 bay leaf
½ tsp. fennel seed
½ tsp. mustard seed
1 Tbsp. olive oil
1 white onion, thinly sliced
½ tsp. salt
- In a small saucepan, heat wine, vinegar, honey, bay, fennel, mustard seed on low for about 5-6 minutes.
- Meanwhile, in a small skillet, heat oil and sauté onion for about 5 minutes. Add salt.
- Add sautéed onions to liquid and allow to soak until burgers are ready.
For the Roasted Red Pepper Ketchup
1 clove garlic
1 tsp. olive oil
3 jarred roasted red peppers
2 Tbsp. apple cider vinegar
2 tsp. honey (we used Bekemeier's)
salt and pepper
- Puree all ingredients in a food processor; allow this to hang out until burgers are ready.