Mustard Tarragon Burgers Food

THE ULTIMATE MAKEOVER: BURGERS

Steps:

• Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick - a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.
• Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.
• Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook - don't move them or they may stick - for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)
• Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

FRENCH TARRAGON BURGERS

Steps:

• In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate., Meanwhile, cut bread into six 4-in. lengths (save remaining bread for another use). Cut bread pieces in half horizontally; set aside., Crumble beef into a large bowl; sprinkle with salt, pepper and remaining shallot. Shape into six patties. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.

MUSTARD-TARRAGON BURGERS

Steps:

• Preheat broiler or grill.
• Combine turkey or ground beef, applesauce, minced onion, mustard, tarragon and pepper in large bowl.
• Mix well and shape into 4 patties.
• Place patties on lightly greased broiler pan or grill and cook 5 minutes on each side or until turkey burgers are no longer pink in center.
• Serve on whole-wheat hamburger buns topped with lettuce and tomato slices, if desired.

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER

Steps:

• Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
• While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
• When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

TURKEY PATTIES WITH TARRAGON-MUSTARD GRAVY

Steps:

• Mix first 4 ingredients and 4 1/2 teaspoons tarragon in medium bowl. Using moistened hands, divide mixture into 4 parts. Shape each into 1/2-inch-thick oval patty.
• Melt butter in heavy large skillet over medium-high heat. Add patties; sauté until cooked through, about 4 minutes per side. Transfer to plates. Add broth, mustard and 1 teaspoon tarragon to skillet. Boil until gravy has reduced enough to coat spoon, whisking occasionally, about 5 minutes. Spoon over patties.

TARRAGON TURKEY BURGERS

Steps:

• In mixing bowl, combine cubed bread and milk. Mash together until milk is completely incorporated.
• Add remaining ingredients.
• Gently mix with spoon or hands, being careful not to overmix, but be sure to completely mix in bread mixture.
• Form into four patties.
• Grill (or cook in frying pan), as desired, turning once, until turkey is cooked through.