RESHAPING THE BASIC BURGER
It’s only mid May and the enticing smell of the neighborhood barbecues drifts through the air. Spring has felt more like summer due to the high temperatures we are having.
Burgers have long been a summer barbecue staple so why not put a new spin on it. My first thought goes to using the same spice combination for a variety of ground meats such as beef, chicken/turkey, or pork. Next make a filling that would taste great in whatever meat you feel like serving or better still use a variety.
Over the last couple of weeks I did some recipe development on seven different ideas to simplify making ‘Stuffed Burgers’. In my next few blogs I would like to share these recipes with you. Here is the list: > Moroccan > Apple-Zucchini Bacon > Savory-Herb > Seafood/Avocado & Spinach/Cheese Portobello Mushroom Burgers > Mushroom-Cheese Stuffed Ground Salmon > Garden Grain Burgers
The focus of my blog is very often on the ‘Taste of a Memory’ so I decided to start my stuffed burger series with a memory from Morocco.
In 2014, my husband Brion and I enjoyed a holiday travelling Spain, Morocco, and Portugal. I had never really paid to much attention to the interesting flavor of the Moroccan spices before that trip. Since then I have made numerous dishes that included them as we have come to really enjoy that flavor.
Key Moroccan spices include aniseed, black pepper, cayenne, cardamom, cinnamon, coriander, cumin, ginger, paprika, parsley, saffron and turmeric.
Morocco is like a tree whose roots lie in Africa but whose leaves breath in European air. This is a metaphor that has been used to describe a country that is profoundly traditional and strongly drawn to the modern. It is this double-sided, seemingly contradictory disposition that gives Morocco its cultural richness. The country is slightly larger in area than California. Unlike most other African countries, it produces all the food it needs to feed its people. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry. Another Moroccan staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways with vegetables, meat or seafood.
In today’s Moroccan Burgers, I used beef and turkey patties, stuffing them with a spicy fruit filling. Strange as it seems, Brion and I found mustard to be a great condiment to use on them. In keeping with the Moroccan theme, couscous makes a nice side dish however you choose to prepare it. Your comments are most welcome.