Kyle Maki tackles toppings for National Hamburger Month

Big thanks to Chef Folkestad and the folks over at Le Cordon Bleu College of Culinary Arts in Portland for showing us some great, tasty, simple burger toppings for National Hamburger Month. Super easy…super tasty. I’ll let the video speak for itself, but below you can find the recipes.

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Salsa Romesco

Ingredients:

  • 1/3 cup hazelnuts, peeled and toasted
  • 4 cloves garlic
  • 2 slices crostini bread, toasted
  • 1 tbs. paprika
  • ¼ tsp. red pepper flakes
  • 2 sprigs fresh parsley
  • ½ cup canned San Marzano tomatoes or 2 fresh Roma tomatoes, peeled
  • 2 large roasted red peppers, peeled and seeded
  • 2 small piquillo peppers, peeled and seeded
  • 1/3 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • Salt and pepper, to taste

Method of preparation:

  1. Combine hazelnuts, garlic, bread slices, paprika, red pepper flakes and parsley in a food processor and pulse gently for 20 seconds.
  2. Add the tomatoes, roasted red peppers, piquillo peppers and red wine vinegar to the mixture and pulse gently for 15 seconds, pouring in the olive oil while the processor is spinning.
  3. Season with salt and pepper. Top your favorite salmon burger recipe with the Salsa Romesco and enjoy!

 

Chimichurri Sauce

Ingredients:

  • 1 bunch flat leaf parsley
  • 8 cloves garlic, minced
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 lemon wedge
  • 1 tbs. red onion, diced
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
  • ½ tsp. salt

Method of preparation:

  1. Add parsley to a food processor and pulse until chopped, occasionally scraping the sides.
  2. Add the juice of the lemon wedge and the remaining ingredients to the food processor and blend until mixed.
  3. Adjust the seasoning as necessary.
  4. Top your favorite beef burger recipe with Chimichurri Sauce and enjoy!

 

 

 

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