Moroccan-style Chicken Sandwich

Ingredients

1 lb ground chicken (preferably not 100% breast meat)
1/2 medium yellow onion, grated on
the large holes of a box grater
3 Tbsp chopped fresh mint
2 Tbsp harissa
1-1/2 tsp groundcumin
1-1/2 tsp finely grated fresh ginger
Kosher salt
3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
1 Tbsp fresh lemon juice; more to taste
2 tsp granulated sugar
1 tsp cumin seed
vegetable oil for grilling
4 mini whole-wheat pitas, slit open
1-1/2 oz crumbled feta (1/3 cup)

Method

1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
2. With your hands, gently mix the chicken, onion, 1 Tbsp of the mint, the harissa, ground cumin, ginger, and 3/4 tsp salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.
3. Toss the remaining 2 Tbsp mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp salt. Season to taste with more lemon juice and salt.
4. Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

Makes 4 servings.

Source: Cook Fresh magazine

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Toast with Fig and Cheese

Ingredients

2 thin slices of walnut bread
4 thin slices of goat cheese, about 3 oz
1 teaspoon honey
1 tablespoon toasted pine nuts
1 fresh fig, halved

Method

1. Toast the walnut bread on one side under a preheated broiler. Turn over and top each slice with 2 slices of goat cheese. Drizzle 1/2 teaspoon honey over each one and broil for about 5 minutes until golden and bubbling. (Set a dish under the broiler to catch any honey that dribbles off the toast.)
2. Arrange the toasts on a plate, pour any honey from the dish back over the toasts, and sprinkle with the pine nuts.
3. Using a teaspoon, scoop the pink flesh from the fig and spoon over the goat cheese. Serve immediately.

Note: To toast the pine nuts, toss them in a dry, nonstick pan over medium heat until golden brown all over. Be careful not to let them burn.

Makes 2 servings.

Source: On Toast

Lamb Burger with Cheese and Olive

Ingredients

1/4 oz butter
1/2 small onion, finely chopped
7 oz ground lamb
1/4 cup roughly chopped pitted black olives
1/4 cup fetta cheese, crumbled
1 tablespoon oregano leaves
sea salt and cracked black pepper
olive oil for shallow frying
1-1/2 oz baby spinach leaves
2 soft bread rolls
1 vine-ripened tomato, sliced

Method

1. Preheat the oven to 180°C (350°F).
2. Melt the butter in a non-stick frying pan over medium heat. Add the onion and cook for 3 minutes or until soft. Remove and cool slightly.
3. Combine the lamb, olives, fetta, oregano, salt, pepper and onions. Divide the mixture into 2 and shape into patties.
4. Heat the oil in a non-stick frying over medium heat until hot. Add the patties and cook for 3-4 minutes on each side or until cooked through.
5. To assemble, place the spinach leaves on the rolls and top with the tomato and lamb patties.

Makes 2 servings.

Source: Donna Hay

Toast with Tuna and Cheese

Ingredients

6 oz canned tuna, drained
3 to 3-1/2 tablespoons homemade or good-quality store-bought mayonnaise
1/2 tablespoon capers, rinsed and finely chopped
2 gherkins or 1 dill pickle in sweet vinegar, diced fairly finely, plus extra to serve
1/4 red bell pepper, chopped fairly finely
1 tablespoon chopped fresh tarragon
2 large, thick slices of white crusty bread
4 large, thin slices Swiss cheese, such as Gruyere or Emmenthal
freshly ground black pepper

Method

1. Put the tuna in a bowl and flake the flesh. Add the mayonnaise, capers, gherkins, peppers, and tarragon and mix well. Season with plenty of pepper.
2. Toast the bread on one side under a preheated broiler, then turn it over and spread the tuna thickly on the uncooked side. Put 2 cheese slices on top of each toast and broil for about 5 minutes until the cheese is golden and bubbling. Serve with extra pickles.

Makes 2 servings.

Source: On Toast

Burger Steak with Green Peppercorn Sauce

Ingredients

8 slices baguette, toasted
1 pound ground sirloin
1 pound ground chuck
fine sea salt and freshly ground black pepper
1/4 cup olive oil
4 large shallots, thinly sliced
2 tablespoons green peppercorns packed in brine, drained and crushed with the side of a wide-bladed knife
1/2 cup dry red wine
4 tablespoons (1/2 stick) unsalted butter, cut into pieces

Method

1. Push 2 baguette slices together in the center of each of 4 plates and set aside.
2. Combine the sirloin and chuck in a bowl and knead together briefly by hand. Form the meat into 4 burger patties, making them tight but not overly crushed together. Season each burger with salt and pepper.
3. Set a grill pan, or wide saute pan, over medium-high heat and let it get nice and hot. Pour in 2 tablespoons of the oil and heat it for 1 minute. Add the burgers to the pan and char the burgers on both sides, about 4 minutes per side for medium-rare, 1 or 2 minutes less for rare, or 1 or 2 minutes well-done.
4. Use a spatula to put 1 burger on the baguette slices on each plate and set aside.
5. Pour the remaining 2 tablespoons oil into the pan, add the shallots, and saute until they begin to crisp, taking care not to burn them. Add the peppercorns and saute for 1 minute. Pour in the wine, raise the heat to high, bring to a boil, and continue to boil until reduced by half, about 3 minutes.
6. Remove the pan from the heat and swirl the butter into the sauce, 1 piece at a time, then pour some sauce over each burger and serve.

Makes 4 servings.

Source: Nightly Special