How To Prepare
1
Place potato flour in a large bowl.
2
Add blueberries, vinegar, mustard, Worcestershire, garlic, and pepper to a food processor; process until pureed. Scrape into the bowl with the flour. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
3
Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately on butter lettuce leaves as wraps.
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Blueberry-Beef Burgers
How To Prepare
Preheat grill for direct-heat cooking.
In medium-size bowl combine turkey, apple, coriander, and pepper. Mix gently. Evenly divide and shape turkey mixture into 4 burgers, approximately 3-1/2 inches in diameter.
Grill turkey burgers 5 to 6 minutes per side or until 165ºF is reached on food thermometer and turkey is no longer pink in center.
In small bowl, combine mustard, cinnamon, and nutmeg. To serve, place burger between butter lettuce leaves (may take more than 2), spoon sauce over burgers and top with other butter lettuce leaves.
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Apple Turkey Burger
How To Prepare
Heat a grill, stovetop grill pan, or cast-iron skillet. Season the beef with pepper. Form 4 patties, being careful not to overwork the meat.
* When the pan is hot, add the burgers. Cook for 3 to 4 minutes on the first side (until nicely charred), then flip and cook with green chilies on the other side until burgers are fully cooked and chilies are soft. For medium-rare burgers, continue cooking for another 3 to 4 minutes, until the patties are just firm. Remove the burgers. Dress the bottom of the buns with the tomato and onion slices, place on butter lettuce leaves then top each with a burger.
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Green Chile Burger
How To Prepare
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
2.
Meanwhile, in a medium bowl stir together lime juice, cabbage; toss to coat. Spoon some of the coleslaw mixture into a butter lettuce leaf; add fish slices and top with Mango Salsa.
3.
Makes 4 servings
Peach Salsa
1.
In a medium bowl combine peach; red sweet pepper; green onion; jalapeno chile pepper; olive oil; lime peel; lime juice; vinegar; and black pepper.
How To Prepare
PREPARATION
Preheat grill to medium-high.
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, and pepper in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
Combine the remaining 1/2 cup cilantro, lime juice and chipotle in a small bowl.
Peel the roasted peppers, halve lengthwise and remove the seeds.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side.
Assemble the burgers on Butter Lettuce leaves with the chipotle seasoning, half a roasted pepper, cabbage, tomato and onion.
TIPS & NOTES
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Fajita Burgers
How To Prepare
1
Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2
Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with pepper. Cover to keep warm.
4
Spoon filling into butter lettuce leaves, roll up and serve with lime wedges.
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Charred Tomato Chicken Tacos
How To Prepare
Directions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, 3 to 4 minutes.
Add the garlic and cook for 1 minute.
Stir in beef, parsley, tomato paste, and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
Fill a butter lettuce leaf with the meat mixture, cabbage, tomatoes, and cilantro. Serve with the hot sauce, if desired.
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Meaty Soft Tacos
How To Prepare
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next ingredients (pepper through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Spoon 1/2 cup beef mixture into each butter lettuce leaf.
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Tex-Mex Beef Soft Tacos
