Join "Jayni's Kitchen" this week for "The Grilling Season Begins With Burgers."
Host Jayni Carey will prepare the following recipes, which would make great dishes for the Memorial Day weekend.
A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Deluxe Beef Tenderloin Burgers
2 tablespoons olive oil
1 1/2 cups onion, finely chopped
2 4-to 5-ounce beef tenderloin filets wrapped in bacon
1 pound chuck roast (arm or shoulder)
1 teaspoon salt
1/2 teaspoon black pepper
4 premium sesame or onion buns
lettuce, tomato slices, dill pickles
bottled steak sauce
Heat the olive oil in a small skillet over medium-low heat. Add the onion and cook, turning occasionally, until lightly browned and tender. Cool to room temperature.
Remove the bacon strips from the tenderloin filets and reserve. Grind the tenderloins to a medium texture in a meat grinder. Cut the chuck roast into chunks and grind to a medium texture. Combine the ground tenderloin with the ground chuck in the bowl. Add the onions. Mix in the salt and pepper. Using your hands, form the meat into 4-thick burgers. Cut the bacon strips in half, lengthwise. Wrap the strips around the sides of the burgers, securing with toothpicks.
Grill the burgers, covered, over medium-high heat on a gas grill or medium-hot charcoals for about 3 to 4 minutes each side, or until desired doneness is achieved. Grill the buns, cut-side down, until lightly browned, 1 to 2 minutes. Remove the burgers from the grill to a warm platter and cover with aluminum foil. Let rest for 5 minutes. Remove the toothpicks. Place the burgers on buns and top with lettuce, tomato, pickles and your favorite steak sauce. Makes 4 burgers.
Salmon Burgers with Ginger-Soy Glaze
1 pound salmon filets
2 tablespoons mayonnaise
1 egg, slightly beaten
2 green onions, finely chopped
2 teaspoons fresh ginger, grated
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 to 3/4 cup dried bread crumbs
1/4 cup soy sauce
1 teaspoon dry sherry
2 tablespoons plus 2 teaspoons brown sugar
1 small garlic clove, minced
1/2 teaspoon fresh ginger, grated
1 tablespoon sesame oil
4 to 5 premium sesame buns
mayonnaise, lettuce and tomato
Remove pin bones from the salmon filets. Using a sharp knife, remove the skins. Rinse the salmon in cold water and pat dry with paper towels. Using a sharp knife, chop the salmon into a fine dice and set aside. In a large bowl, combine the mayonnaise, beaten egg, green onion, ginger, lemon zest and salt. Mix in the salmon. Gently fold in just enough dried bread crumbs to hold the salmon mixture together. Form the mixture into 4 patties. Place them on a plate or tray, then cover and chill in the refrigerator for 30 minutes or more.
Ginger-Soy Glaze: In a small sauce pan, combine the soy sauce, sherry, brown sugar, garlic and ginger. Simmer over low heat for about 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the sesame oil. Pour the glaze into a small container and cool.
Brush the salmon burgers with vegetable oil. Grill, covered, over medium-high heat on a gas grill or medium-hot charcoals for 3 to 4 minutes. Turn the burgers over and brush the tops generously with the Ginger-Soy Glaze and grill for 3 to 4 minutes more, or until desired doneness is achieved. Grill the buns, cut-side down, until lightly browned, 1 to 2 minutes. Remove the salmon burgers from the grill to a platter and cover with aluminum foil. Let rest for 5 minutes. Place the burgers on buns and top with mayonnaise, lettuce and tomato. Makes 4 to 5 burgers.
Classic Potato Salad
1 1/2 to 2 pounds red new potatoes, rinsed
1 tablespoon rice vinegar
1/4 teaspoon salt and white pepper
3 green onions, thinly sliced
1/2 cup celery, small dice
1/3 cup sweet pickles, small dice
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons sweet pickle juice
fresh parsley sprigs
Place the eggs in a sauce pan. Cover with 1 inch of water. Bring the water to a boil over high heat. When it comes to a boil, remove the pan from the heat and cover. Let the eggs stand in the hot water for 10 minutes. Remove the eggs and place in a bowl of ice water for about 5 minutes to cool. Peel the eggs, chop and set aside.
Rinse the potatoes well. Steam them in their skins until tender, but firm. When cool enough to handle, remove the skins and cut the potatoes into cubes. Place them in a large bowl and toss with the rice vinegar, salt and white pepper. Add the chopped eggs, green onion, celery and pickles. Toss gently to combine.
In a small bowl, combine the mayonnaise, mustard and pickle juice. Gradually fold the mayonnaise mixture into the potato salad, using as much as desired. Garnish the potato salad with a sprinkle of paprika and parsley sprigs. Serve immediately, or cover and refrigerate until ready to serve. Serves 6 to 8.