Burger Night Read Online Free PDF Page B

to steam until cooled, about 20 minutes. Once cool, peel or rub away the charred skins, then seed and slice the chiles.
    Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
    Form the ground turkey into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, 6–7 minutes per side. During the last 2 minutes of cooking, top the burgers with the cheese.
    Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned.
    Spread the bottom bun with mayonnaise, if using, and top with a lettuce leaf. Set the burgers on the buns and top with the roasted chiles and a dollop of the avocado. Close the burgers and serve right away.
    SERVES 4

    CHICKEN BURGERS WITH BOURBON BBQ SAUCE & MUSHROOMS
    WINNING SAUCE
    A burger dripping with flavorful barbecue sauce is sure to be a welcome mess. Adjust the amount of cayenne pepper depending on how spicy you want the sauce. Freeze extra barbecue sauce for up to 3 months or use it for another dinner later in the week: toss a little with shredded rotisserie chicken, mix with shredded cheese, and stuff into tortillas to make quesadillas.
    WHAT YOU NEED
    BOURBON BBQ SAUCE
    1 tablespoon olive oil
    ¼ cup (1 ½ oz/45 g) finely chopped yellow onion
    2 cloves garlic, minced
    ½ cup (4 fl oz/125 ml) bourbon
    1 cup (8 oz/250 g) ketchup
    2 tablespoons Dijon mustard
    2 tablespoons balsamic vinegar
    1 ½ tablespoons molasses
    ½ teaspoon each kosher salt and freshly ground black pepper, plus more for seasoning
    Pinch of cayenne pepper
    1 ½ lb (750 g) ground chicken, preferably dark meat
    ¼ lb (125 g) Monterey Jack cheese, sliced
    4 seeded buns, split
    4 romaine lettuce leaves
    Thyme Mushrooms for topping (see recipe)

    To make the bourbon barbecue sauce, warm the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook just until soft, about 1 minute. Add the bourbon and cook until the liquid reduces by half. Add the ketchup, mustard, balsamic vinegar, molasses, salt, black pepper, and cayenne and bring to a boil. Reduce the heat to low and let simmer, stirring occasionally, until the sauce is nicely thickened, about 10 minutes. Set aside.
    Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
    Form the ground chicken into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side. During the last 2 minutes of grilling, top the burgers with the cheese.
    Arrange the buns, cut side down, on the grate directly over the heat and toast until lightly browned.
    Top the bottom bun with lettuce, then set the burgers on the buns. Top with the barbecue sauce and mushrooms. Close the burgers and serve right away, passing extra barbecue sauce at the table.
    SERVES 4

    MEATBALL SLIDERS WITH PROVOLONE & PEPERONCINI
    THAT’S AMORE
    These burgers might be messy to eat but they’re worth it and definitely kid-approved! For a variation, serve these as a meatball sub by placing 3 meatballs on an Italian hoagie roll. (You can make the meatballs and marinara sauce ahead of time and refrigerate for up to 1 week or freeze for up to 2 months.) To save time, double both recipes and stick half in the freezer for a last-minute meal.
    WHAT YOU NEED
    1 tablespoon olive oil
    ⅓ cup (2 oz/60 g) chopped yellow onion
    4 cloves garlic, minced
    ½ teaspoon dried basil
    ¼ teaspoon red pepper flakes (optional)
    1 can (14 ½ oz/455 g) chopped tomatoes, with their juices
    Kosher salt and freshly ground pepper
    ½ lb (250 g)