Summer BBQ: Burger Makeover

This barbecue season, we're thinking outside the bun! Here with a burger makeover to spice things up at your summer BBQ is Dr. Marinade -- Chef Joshua Tepperberg, who shared his recipes.

Burger Makeover
Insead of: Sirloin Burger
Try: Smokey Chorizo Burger

Smokey Chorizo Burgers with seasoned cabbage and lime sour cream
Ingredients:
* 1 pound of ground Pork
* 1 Tablespoon of  Paprika
* 1 clove of  Garlic, minced
* 1 tablespoon of Fresh Oregano, minced
* 1- 2 teaspoons of Cayenne pepper
* 1 teaspoon ground Cumin
* ½ teaspoon of fresh ground Black Pepper
* 1 tablespoon of Apple Cider Vinegar
* 1 teaspoon of Salt

Directions:
In a large mixing bowl combine all ingredients and mix thoroughly--for at least 2 to 3 minutes. Separate the mixture into 3 portions, roll individual portions into rounds then flatten to about ¾” thick.

Wrap patties in plastic and let sit in the refrigerator for at least 30 minutes. Remove patties from the refrigerator and grill on high heat for 6-7 minutes on each side.
Spread lime sour cream on each side of a ciabatta roll, place burger on the roll, top with seasoned shredded cabbage and serve.

Seasoned Shredded Cabbage
* 1 wedge of Purple Cabbage
* 1 wedge of Green Cabbage
* 2 tablespoons Apple Cider Vinegar
* ½ teaspoon fresh ground Black Pepper
* ½ teaspoon salt
* Juice of 1 lime

Directions
Slice cabbage into very thin strips and toss with the vinegar, lime juice, salt and pepper.  Let this sit in the refrigerator for at least 30 minutes (this can be done up to 24 hrs in advance).

Lime Sour Cream
* Juice of 2 Limes
* 1 8oz container of Sour Cream

Combine lime juice and sour cream until blended smooth.  Chill for 20 mins.

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Insead of: Turkey Burger
Try: Sesame Sake Tuna Burger

Dr. Marinade Sesame Sake Tuna Burgers with pickled cucumbers and wasabi mayo
Ingredients:
* 6 Citarella Fresh Tuna Burgers
* 1 bottle of Dr. Marinade Sesame Sake sauce

Directions:
Lightly coat burgers with Dr. Marinade Sesame Sake sauce and refrigerate for 30 minutes. Remove burgers from the refrigerator and grill on very high heat for 3 minutes on each side.
Spread the mayo on both top and bottom buns.  Place the burger on the bottom bun and top with a few slices  of the pickles
 
Wasabi Mayo
* 1 tablespoon of Wasabi Paste
* 4 oz Mayo

Directions:
Combine wasabi paste and mayo in a small bowl and refrigerate for up to 1 hour.

Pickled Cucumber
* 3 or 4 small Kirby Cucumbers, sliced thin
* 1 small Carrot, shredded
* 1 tablespoon of Rice Vinegar
* 1 teaspoon of Salt
* 2 teaspoons of Sesame Seeds

Directions:
Slice cucumbers thinly, shred the carrots and combine with vinegar, salt and sesame seeds.  Refrigerate and let this sit for at least 30 minutes. 

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Instead of: Veggie Burger
Try: Portobello Stir-Fry Burger

Portobello stir-fry burger with Gruyere Cheese Ingredients
* 2 pounds of Portobello Mushrooms
* 1 cup of Bread Crumbs
* 1 ½ tablespoons of Balsamic Vinegar
* 1 medium Carrot, shredded
* 1 bunch spinach (rinsed and finely chopped)
* 2 large Shallots
* 3 cloves of Garlic, minced
* 1 tablespoon of Lemon Juice
* 2 oz of Extra Virgin Olive Oil
* 2 teaspoons of Kosher Salt
* 1 teaspoon of ground Pepper
* 4 thick slices of Gruyere cheese
* Pita
* 4ozs Mixed Greens
 
Directions
In a small saute pan, heat 1 tablespoon olive oil, add shallots and saute until translucent. Add mushrooms, spinach, garlic, and carrots and sauté for 10-15 minutes, or until most of the liquid has evaporated.
Remove from heat, pour mixture into a large bowl and let cool.  Once cooled, use a large mixing spoon to stir in bread crumbs, balsamic vinegar, lemon juice, salt and pepper.
The mixing spoon should stand alone in the center of the bowl, if not, add more bread crumbs until it does.
Shape mixture into 4 rounds and flatten into patties. Wrap patties tightly in plastic wrap and refrigerate for 20 minutes.
Cook on med/high heat on a well oiled grill or skillet.  Melt the cheese on top.  Place in a pita bread and top with mixed greens and drizzle with balsamic vinegar.

For recipes and more info on Dr. Marinade, visit www.drmarinade.com.